We are right on the edge. Pumpkins are every where. We are carving them, decorating them, cooking them, and drinking them if you have an addiction to PSL like I do. There are several items that scream “Fall is here and I’m wearing my favorite boots and sweaters every day.”
Wanted to share a few of my favorite pumpkin creations. All of these goodies are perfect to surprise neighbors or coworkers. Enjoy the cool air and the wonderful smells of fall.
Just Stop It- Pumpkin Oat Filled Chocolate Chip Cookies
Toffee Pumpkin Cookies
In a season of making pies, you might be in the mood to make your own pie crust. This is my favorite go-to recipe. It’s easy and comes out right every time. I make extra so that I can cut out little creations for my pie crust. On my last pumpkin pie, I added leaves. It’s all about presentation! -Amanda
Basic Pie Crust (9-inch)
1 1/4 cups all-purpose flour
1/2 t salt
1/3 cup plus 1 T shortening
3 to 4 T ice water
Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, evenly of surface. Stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill until ready to use.
Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in pie plate. Trim off excess pastry along edges. Fold edges under, and crimp. Chill.
Continue with creating your pie. If you need a baked pie shell, prick the bottom and sides of pie shell with a fork. Chill pastry until ready to bake. Bake at 450 degrees for 10 to 12 minutes or until golden.
I know…some of you might think it is a little late for me to share my pumpkin pie recipe. My plan was to share a few weeks ago when I first started making pumpkin pies for the season. It’s hard to deny a 7 year old’s request for his favorite pie. And then there was that text from a friend (not to be announced) that needed this recipe the night before Thanksgiving. The truth is my recipe is straight off the Libby’s can! It is one of those recipes that just works so there is no need messing it up. There is still plenty of time to make pumpkin pies. Forgive me this time!
And happy late Thanksgiving! -Amanda
3/4 cup granulated sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch pie shell (or Amanda’s Pie Crust Recipe)
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell. I put a small slab of butter on top.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.