I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Pumpkin

Classic Pumpkin Pie

Classic Pumpkin Pie

I believe my spirit animal is the Canadian Goose.

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They have this whole migration thing down. They are constantly seeking out warmer weather. I, like my brethren, love the warmer weather. I should craft my own plane to ride along side them so I can settle in with them in a prime spot. (Which reminds me of at Anna Paquin movie which makes me ball like a baby.)

Except I can’t do that because are assholes that crap everywhere and eww.

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Anyway, in some attempts to embrace in inevitable cold, I’m trying to enjoy every that the season has to offer. I enjoy the things like leaf peeping, pumpkin carving, baking up a storm, eating an unacceptable quantity of hot Apple Cider Donuts, and of course, apple picking.

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Basically making pie is a perfect fall activity. We have begun to clear the days/nights when keeping the oven on for 45-60 minutes for a pie was questionable. Like, how much more heat can I have in this house?! But now, the temps are pie perfect.

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And pumpkin is such a great pie. A perfect fall pie.

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One day I will make it completly from scratch but right now the only squashes in my oven are of the butternut, buttercup, acorn, and spaghetti. I have yet to roast up a sugar pumpkin but the problem with that is that canned pumpkin is so good. Just pop that sucker open and scoop it out. But, hmmm… I used to think that premade pie crusts were ah-maze, but now that I am making my own I have seen the light.

Until I get a sugar pumpkin to roast up, I will be whip up this canned classic. So while it isn’t exactly from scratch (my crust was homemade!!!) it was pretty dang good.

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Classic Pumpkin Pie

Makes 1 pie, 8 servings

Ingredients

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch deep-dish pie shell

Process

  1. Preheat oven to 425 degrees.
  2. In a small bowl, combine the  sugar, cinnamon, salt, ginger, cloves, and nutmeg.
  3. Beat the eggs in a large bowl. Stir in pumpkin and vanilla extract.  Mix the sugar-spice mixture until completely combined. Gradually stir in evaporated milk.
  4. Pour the pie mixture into the crust line pie plate.
  5. Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes more, or until a knife inserted near center comes out clean.
  6. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Slightly adapted from Libby’s

Easy Mini Pumpkin Donut Muffins

Mini Pumpkin Donut Muffins are irresistible for breakfast or for a snack. A delicious fall twist to the already fun donut muffin. Yum!

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Donut Muffins are a delicious way to enjoy a cake style donut with a sugary sweet coating on the outside with the ease of making them at home. These Mini Pumpkin Donut Muffins are a fun spin on the classic recipe with pumpkin in the batter. It’s so perfect for fall.

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Pumpkin Roll- SRC

Pumpkin Roll

It’s that time again… Secret Recipe Club time!!

I’ve really loved being part of Secret Recipe Club. It has been such a great past 2 years (well almost). It has put me in touch with so many great bloggers and given me the chance to try new recipes. I try to pick a new to me recipe or a new to me technique so I’m learning something new in the process.

In this month’s case, I had Colie’s Kitchen. yay! Another Nicole!!!!! She juggles a busy schedule, exactly like me, but still manages to make so many good sounding recipes. It’s also fun to search through the recipe index and get so insprired. And Colie has been posting and posting for ages!!! So many options to pick from, well for Price to pick from since I always give him first pass at picking out recipes.

Colie had a pumpkin roll recipe that must have jumped out to price since pretty much as soon as I had giving him the recipe index link he hands back the computer so I can make that. He also picked another pumpkin recipe so he must be ready for some fall time recipes. It worked out for me since I’d never made a ‘roll’ recipe before so I’d be learning a new technique.

Some things I learned while making this pumpkin roll…

  • you need A LOT of powdered sugar on the towel to prevent it from sticking to the towel. I did put a lot on since that tip was provided as well, but it really is a lot. You basically can’t put too much on. Well, you could but basically you need more than you think of putting on the towel
  • Do not to too much frosting on! I was thinking that this recipe didn’t had a lot of frosting and there is a reason! It would really mess things up if you put too much on as it would overflow out of it and/or cause the roll to split in the process of rolling as it would be too full.

I’m so glad that I had Colie’s blog this month! I got to try a great new recipe and learn how to make a roll in the process. So much fun!

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Give the Pumpkin Roll recipe a try and I swear you’ll be a fan of this sweet fall treat!

Pumpkin Roll

Makes 10 servings

Ingredients

For the Cake

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pureed pumpkin
  • 1 cup walnuts, chopped (optional)
  • 1/4 cup powdered sugar (to sprinkle on a towel)

For the Filling

  • 8 oz. cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Process

For the Cake:

  1. Preheat your oven to 375° F.
  2. Grease a 15 x 10-inch jelly-roll pan. Then line with wax paper, and grease and flour that.
  3. Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.
  4. Beat the eggs and granulated sugar in large mixer bowl until thick. Add in the pumpkin.
  5. Gently stir in the flour mixture.
  6. Evenly spread into prepared pan. Sprinkle with nuts.
  7. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)
  8. Immediately loosen and turn cake onto a thin, cotton kitchen towel that has been generously been sprinkled with powdered sugar. Carefully peel off  the wax paper. Roll up cake and towel together, starting with the edge that is 10″ wide. Cool on wire rack.

For the Filling

  1. Beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth.

To Assemble

  1. Carefully unroll the cake. Evenly spread the cream cheese mixture over cake.
  2. Reroll the cake and then wrap  in plastic wrap and refrigerate at least one hour.
  3. Sprinkle with powdered sugar before serving, if desired.

Sourced from Colie’s Kitchen

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Secret Recipe Club


Check out my previous Secret Recipe Club Posts

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Thirsty Thursday: Pumpkin Pie Breakfast Smoothie

As I write this I’m super cozy under a crocheted blanket while wearing sweats and super thick socks. Pretty exciting things going on over here. Well, there is a Nor’easter whirling around outside so anything goes. The walk from my office to the train station, which is only a few hundred feet, was so gross. Crazy wind and harsh rain. I am soo not ready for winter. I try to give myself a pep talk every year but the cold and wind make me walk like I am an 80 year old lady since I automatically freak out and ball up. I’m sure it’s a great sight to behold. Ugh.

While I hate the cold months of the year I do love the heartier foods associated with the season and holidays. I love the transition from summery berries, to late summer stone fruit to apples and then pumpkin. Ahhh this week’s theme…. pumpkin!! We tried to grow some pumpkins this year but didn’t have good luck so thank goodness all we have to do is pop open a can to have some great pumpkin puree to use in our recipes.

Start your day with my pumpkin pie breakfast smoothie and then from there have one of Amanda’s Pumpkin Pie Milkshake. Ahhh, love this week’s addition of Thirsty Thursday- just so perfect for fall!!

Pumpkin Pie Breakfast Smoothie

Makes 1 smoothie

Ingredients

  • 1/2 cup pumpkin puree
  • 1/4 cup vanilla yogurt
  • 1/4 cup oats
  • 6 oz of milk
  • 1 teaspoon pumpkin pie spice

Process

  1. Combine all the ingredients in a blender and blend until the oats have been processed and all ingredients are combined completely.

Mini Pumpkin Cheesecakes with an Oreo Cookie Crust

Something that has always shocked me are the blog posts that receive the most traffic. Two of my top ones are the post about the adventure that Emily and I took to Satan’s Kingdom in MA and my recipe post about Mini Cheesecakes with an Oreo Crust. I love that people keep searching for those things and come to my blog that way. Unfortunately, with the cheesecake post the photos are awful. (must redo post and photos!)

Since the mini cheesecake post is such a hit I figured that making an autumnal version would be a hit for this time of year. At least I know it was well received with the contractors I work with. I brought dozen over for them (in addition to some peanut butter and jelly cookies) and I heard they went quickly at an afternoon meeting.

Mini Pumpkin Cheesecakes with an Oreo Cookie Crust

Makes 18 Mini Cheesecakes

Ingredients

  • 18 Oreo cookie sandwiches
  • 2 eight ounce packages cream cheese, softened
  • 1 Cup canned pumpkin purée
  • 1/2 Cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 3 eggs

Process

  1. Preheat the oven to 350F. Line 18 cups of 2 muffin tins with liners.
  2. Place 1 whole Oreo cookie at the bottom of the liner.
  3. Combine the softened cream cheese, pumpkin puree, brown sugar, vanilla extract, and pumpkin spice. Beat until completely smooth. Fold in the eggs. Divide evenly among the liners.
  4. Bake for 15-18 minutes, or until the centers are just set. Cool completely before serving.

Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars have a nutty crust, creamy pumpkin cheesecake, and a yummy streusel topping. This recipe is perfect for fall baking.

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It doesn’t even matter if it is still hot out, or if the calendar reads ‘August’, people get fall baking on their mind once school starts up again. And, most of the time, people are craving pumpkin treats. Cracking open that can of pumpkin puree is a sure signal that fall is here (or fast arriving). It’s exactly why people enjoy their PSL’s and start to whip up pumpkin treats with pure abandon. Be sure to make these Pumpkin Cheesecake Bars because they are a great fall treat.

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