Pumpkin Pie Pop Tarts with Maple Glaze

Yep. You read it right, Pumpkin. Pie. Pop. Tarts. 

Fall seems to be evading me this year and it's making me really sad! The weather here in Vegas can't seem to make up its mind - scorching heat one day and gusty winds the next, then freak storms and frigidly cold nights. Being that Fall is my favorite season and it hasn't really arrived yet makes me kind of pissed off or at least a bit disgruntled.

But despite the lack of a true fall, I will not give up my right to cook up all things Fall, namely all things pumpkin. These little things? Two layers of crispy, buttery, flaky pie stuffed with lightly spiced, smooth pumpkin pie filling. Yes, it is perfection. Joy the Baker is seriously a genius. I really enjoyed these but the pastry was a little too delicate and broke quite easily. Next time I make these, I'd probably use a sturdier pie crust, other than that: I definitively concur that these are amazing. 

Pumpkin Pie Pop Tarts with Maple Glaze

Yields: 9 tarts

Original recipe here.

For the crust:

2 cups flour

1 tbsn. sugar

1 tsp. salt

1 cup (2 sticks or 8 oz.) unsalted butter, cold, cut into cubes

1 large egg

2 tbsn. milk

1 large egg, whisked (for brushing)

For the filling:

3/4 cup pureed pumpkin

1 large egg

1/8 tsp. ground cloves

1/4 tsp. ground ginger

1/2 tsp. cinnamon

1/4 tsp. salt

1/3 cup sugar

For the maple glaze:

1 cup powdered sugar

2 tsp. maple syrup

2 tbsn. milk

To prepare the crust, in a medium bowl, whisk together the flour, sugar and salt. Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor. Work it in until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and stir to make sure it is well combined. Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.

To make the filling, in a small saucepan, heat the pumpkin puree and spices over medium heat. Heat heat through until the spices become fragrant. Remove from the heat and place the spiced pumpkin in a medium bowl. Whisk in the egg, salt, and sugar and place in the refrigerator to rest. On a well floured surface, press the dough into a 3x5 inch rectangle, roll the dough out to about 1/8-inch thickness. The dough should be slightly larger than 9x12 inches. Trim dough with a pizza cutter, creating a rectangle that is 9 inches tall and 12 inches long. Using a pizza cutter, cut each side into thirds, creating 9 squares. 

Place the dough squares in the fridge while you roll out the second piece of dough in the same way. Brush one set of the 9 squares with the beaten egg. Spoon about one tablespoon of pie filling into the center of each brushed dough square. Top with a piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart. Position a rack in the upper third of the oven and preheat to 350 F. Let the tarts rest in the fridge for 30 minutes while the oven preheats. Remove the tarts from the fridge and place in the oven and bake for 25 - 30 minutes or until golden brown on top. To make the glaze, whisk together all the ingredients and set aside. Glaze the tarts when they are completely cooled.

Pumpkin Pie Marshmallows

It's funny, because when it comes to food, it seems like there are two types of people. There are the "semi-homemade" chefs and the full blown, homemade everything chefs. Some people think that taking the semi-homemade way is a cop out but I feel like the occasional easy meal keeps for a well-rested home cook. 

Sometimes though, I like to challenge myself. I know that it seems like everything I make is a sure winner, but that's only because pictures are a lot more forgiving than taste buds. And sometimes, I mess up things so badly, I don't even post them because I'm so ashamed! But these little things, they are not one of my failures.

Homemade marshmallows have been on my to-do list since forever. I've always had this notion in my head that they would be difficult because I mean, I've never really had homemade marshmallows, ever. After reading numerous times about how easy marshmallows are, I really couldn't pass the opportunity to make pumpkin pie marshmallows. Seriously, pumpkin pie marshmallows?!

Anyways, these were a cinch. The only hard part is dealing with the clean up, because you better believe that these things make for a large mess... in every single corner of your kitchen. Powder everywhere, sticky pots and pans... oy vey! But, the upside is that you're rewarded with little puffy pillows of sweet and spicy goodness. These were really sweet, like, really sweet. A bit too sweet for me to be eaten alone, but perfect in a cup of bittersweet hot chocolate!

Pumpkin Pie Marshmallows

Yields:

Original recipe here.

3 packages of unflavored gelatin

1 cup cold water, divided

1 1/2 cups sugar

1 cup light corn syrup

1/2 cup pumpkin puree

1 tbsn. vanilla

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

1/4 cup powdered sugar

1/4 cup cornstarch

Combine the powdered sugar and cornstarch in a small bowl. Line a 9x13" baking pan with parchment paper, spray lightly with non-stick spray, then dust with 1/3 of the sugar-cornstarch mixture; set aside. Place 1/2 cup of the cold water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top and stir to distribute. Let the gelatin dissolve for at least 5 minutes. 

Place the remaining water, corn syrup and sugar in a medium saucepan over medium heat. Stir to dissolve the sugar and increase the heat to medium-high and insert a candy thermometer. Allow the mixture to cook without stirring until it reaches 240 F on a candy thermometer, about 8 minutes. Immediately remove from the heat and carefully pour the hot syrup into the stand mixer with the gelatin. Turn the mixer on low to combine, then turn the mixer to high and whip for 12 - 15 minutes or until the mixture is stiff and shiny. 

While the marshmallow is whipping, combine the pumpkin puree, spices and vanilla in a small bowl. When the marshmallow is ready, fold in the pumpkin mixture and stir well until there are no visible pumpkin streaks remaining. Pour the mixture into the prepared pan and smooth the top. Dust with 1/3 of the sugar-cornstarch mixture and let it sit uncovered for at least 8 hours, preferably overnight. Turn the marshmallows onto a cutting board and cut into 1 1/2" squares. Dust the sides with the remaining sugar-cornstarch mixture. Store in a container with the lid slightly ajar for up to 3 days. Enjoy!

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Fall is synonymous with pumpkin to me. The instant the weather starts to turn and the leaves start to change their color, the smell of pumpkin fills the air. When I was little, I swore to myself that I hated cheesecake and pumpkin pie. In my mind I never really knew why, but my sister told me she hated them, so I just knew I had to hate them too. Oh, how wrong I was! When I finally tried them for myself, I figured out that not only did I not-not like them, I loved them!

Last year was pretty ridiculous with the pumpkin shortage, so this year I made damn sure to stock up on all the pumpkin I would need and then some. I decided to try Bobby Flay's winning pumpkin pie from Throwdown! It boasts an untraditional graham cracker crust, an intensely flavored and smooth filling, all topped with boozy whipped cream and crispy oat crunchies to boot! The filling is incredibly dense (in a great way) and as smooth as can be - thanks to the straining. The oat crunchies provided a nice contrast in texture and I loved the maple scent of the whipped cream. 

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Yields: 2 8" Pies

Original recipe here.

For the cinnamon crunch:

1/4 cup flour

1/4 cup quick cooking, rolled oats

1/4 cup light muscavado sugar

1/2 tsp. cinnamon

3 1/2 tbsn. unsalted butter, cold and cut into small cubes

For the graham cracker crust:

2 cups graham crackers

8 tbsn. unsalted butter, melted

1/4 tsp. cinnamon

1 egg, whisked (for brushing crust)

For the pumpkin filling:

3 large eggs

3 large egg yolks

3/4 cups dark muscavado sugar

2 tbsn. molasses

1 1/2 cups pumpkin puree

1 1/4 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt

1 cup heavy cream

1/2 cup whole milk

1/2 vanilla bean, split, seeds scraped and reserved (or 2 tsp. vanilla extract)

3 tbsn. unsalted butter, melted

For the bourbon-maple whipped cream:

1 1/4 cups heavy cream, cold

1/2 vanilla bean, split, seeds scraped and reserved (or 2 tsp. vanilla extract)

2 tbsn. grade B maple syrup

1 - 2 tbsn. bourbon (to your taste)

To make the cinnamon crunch, preheat the oven to 350 F. Combine the flour, oats, sugar and cinnamon in a food processor and pulse a few times. Add the butter and pulse until combined. Pour the mixture onto a parchment paper lined baking sheet and pat it into a rectangle, about 4x6 inches. Bake until golden brown, about 15 minutes. Remove from the oven and let cool. Break up into small pieces and store in an airtight container. 

To make the crust, keep the oven temperature at 350 F. Combine the graham cracker crumbs, butter and cinnamon to a medium bowl and mix until combined. It should feel like wet sand and just come together. Spread the mixture evenly into a 10-inch pie tin and use your fingertips or the flat bottom of a glass to firmly press the mixture over the bottom and up the sides of the dish. Brush with the whisked egg. Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 - 15 minutes. Remove from the oven and let cool.

For the filling, reduce the oven temperature to 300 F. Whisk together the eggs, yolks, sugars and molasses in the bowl of an electric mixer. Add the pumpkin puree, spices, salt, cream, milk and vanilla seeds and continue to whisk to combine. Strain the mixture through a coarse strainer into a bowl (this will make it velvety smooth). Whisk in the butter. Place the pie plate on a baking sheet and pour the strained mixture into the pre-baked shell. Bake until almost set, about 1 hour (the edges will be set and the center will be jiggly slightly when shaken). Transfer to a wire rack and let cool to room temperature. Refrigerate until chilled, if preferred. 

For the bourbon whipped cream, combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form. To serve, cut the pie into slices and serve each slice with a large dollop of whipped cream and some of the cinnamon crunch.

I had some leftover filling, so I made some extra mini tarts!

Pumpkin Pie Cupcakes

I think about food a lot. Maybe too much? Is that possible? I cook food, I eat food, I read about food, I take pictures of food - I think it really consumes my life. Sometimes I come across people who think of food as sustenance only and I get so confused. Food is so central to my life that it seems strange that people see it as such a small thing.

I'm always dreaming about what I'm going to be making next. While dreaming, I stumbled upon The Cupcake Project and her pumpkin pie frosting. Mind you, not pumpkin pie flavored frosting, actual, honest-to-goodness pumpkin pie AS frosting. Did I lose you? Let me break it down... a baked pumpkin pie filled into a piping bag and used as frosting! Genius right?


I knew exactly what I wanted to make: pumpkin pie cupcakes. So that's what we have here: a crispy graham cracker crust, vanilla cake and the creamiest pumpkin pie frosting. I think the perfect Fall treat!

The anatomy of a pumpkin pie cupcake:

Pumpkin Pie Cupcakes

Yields: 15 cupcakes

Inspired by this; adapted from here and here.

For the cupcakes:

1 3/4 cups cake flour

1 cups sugar

1/2 tbsn. baking powder

1/4 tsp. salt

1/2 cup or 1 stick unsalted butter, diced, at room temperature

1/2 cup milk, divided

2 large eggs

1 large egg white

1 tsp. vanilla

1 tsp. cinnamon

For the graham cracker crust:

3/4 cup graham cracker crumbs

2 tbsn. light brown sugar

3 tbsn. unsalted butter, melted

For the pumpkin pie frosting:

2 large eggs, beaten

1 can (16 oz.) pureed pumpkin

2 tbsn. molasses

3/4 cup brown sugar, packed

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1 tbsn. flour

1 can (12 oz.) evaporated milk

The "frosting" should be made first as it takes the longest to bake and needs to cool before using. Preheat the oven to 425 F. In a medium bowl, mix together all the filling ingredients until well combined. Pour the filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean. Let cool completely before using.

To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.

To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely. To frost, scoop the pumpkin pie "frosting" into a piping bag and pipe onto the cupcakes.

Spiced Pumpkin Baked Oatmeal

There's nothing quite like oatmeal. I know you've heard me wax on and off about the joys of oatmeal, so I'll stop and leave you here with another delicious version of my favorite.

Pumpkin + Spices + Pecans + Maple Syrup = match made in breakfast heaven!

This oatmeal is hearty, just barely sweetened with a bit of nice crunch from the pecans and warmth from the fall spices. In other words, perfect. Please enjoy!

Spiced Pumpkin Baked Oatmeal

Yields: about 6 - 8 servings

Slightly modified from original recipe, which can be found here.

2 1/2 cups regular rolled oats

1/2 cup steel cut oats

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1/4 cup packed brown sugar (or more to your taste)

2 cups milk

1 cup pumpkin puree

1/4 cup cooking oil (I used coconut oil)

1 cup pecans, lightly toasted (candied would be even better!)

Preheat oven to 400 F. Lightly grease a baking dish, set aside. In a large bowl combine the oats, baking powder, salt, cinnamon, nutmeg, ginger, cloves and sugar. In another bowl, combine the milk, pumpkin puree and oil. Add the wet mixture to the dry and mix to combine. Place mixture into a baking dish and bake for 20 minutes. Remove from the oven and gently stir the mixture, fold in the 3/4 cup of the pecans, stir again. Bake for another 20 minutes or until top is lightly browned. Serve warm and top with remaining pecans. You can additionally add yogurt, cream, granola, fruit or whatever you'd like!

Give me a bowl of this any day!

Soft Pumpkin Chocolate Chip Cookies

I'd like to introduce to you, my new love! Impossibly soft pumpkin cookies kissed with the perfect amount of chocolate.

I've heard everyone rave about Joy the Baker's soft pumpkin cookies. I made these cookies months ago, but haven't had the chance to post them until now! It wasn't even technically fall yet, and I had already pulled out my pumpkin puree and fall spices! I love the fall, with its beautiful light and chance to cuddle up in bundles of coats and knitted scarves.I slightly adapted the recipe by substituting whole wheat flour for the all purpose and by reducing the sugar and oil. It did nothing, and I mean NOTHING, to the taste of these babies. That's what is so great about all things pumpkin; it's so forgiving! The cookies were still incredibly moist and with the chocolate chips, the sugar wasn't even missed. So basically, when you munch on these monstrous cookies, there's no need to feel any bit of shame. Just let that pure joy wash all over you!

Soft Pumpkin Chocolate Chip Cookies

Yields: about 16 large cookies

Slightly adapted from here.

2 cups whole wheat flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. grated nutmeg

1/4 tsp. ground cloves

2 eggs

3/4 cup sugar

1/3 cup canola oil

1 1/4 cup canned pumpkin

1 tsp. vanilla extract

1 cup dark chocolate chips

Preheat oven to 325 F. Line two baking sheets with silicone baking mats or parchment paper, set aside. Stir together the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, beat the eggs and sugar until smooth and lightened in color. Next, mix in the oil,

pumpkin and vanilla until well combined. Mix in the flour to incorporate. Mix in the chocolate chips.

Using an ice cream scoop (1/4 cup size), scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Use a thin metal spatula to smooth and flatten the rounds. Bake until tops feel firm and an inserted toothpick comes out clean, about 16 minutes. Cool on the baking sheet then transfer to a wire rack to cool completely.

Pumpkin Cheesecake

Mmmm pumpkin cheesecake.

I've been wanting to make this for so longggg and what better time than Thanksgiving itself?

I tried cutting down the sugar on this recipe because I kept seeing various recipes that called for a range of 1/2 cups to 2 whole cups of sugar in similar recipes and I was so confused! How could one recipe have 1/2 a cup and another one have 2 cups with the same amount of 4 blocks of cream cheese? I figured I would compromise and use 1 1/2 cups of sugar, which sounded reasonable.

Results? Although the cheesecake was good it wasn't great. The pumpkin flavor was just a bit lacking and I think it's because of the missing sugar. The original recipe is below, 2 cups and all so I suggest using the full amount so that the sugar can bring out the full pumpkin flavor. But I really did love the pepita brittle on top of this cheesecake! A nice added layer of texture (you can find the recipe here).

A mini cheesecake fresh out of the oven (although it looks pretty big here huh?):

Pumpkin Cheesecake

Yields: 2 large cheesecakes

Slightly adapted from this recipe, which can be found here.

Printable Recipe

For the filling:

4 8oz. packages cream cheese

2 cups sugar

3 tbsn. flour

2 tsp. pumpkin pie spice

1/4 tsp. salt

1 15 oz. can pumpkin puree

5 large eggs

1 tbsn. vanilla

For the crust:

1 cup pecans

2 cup graham cracker crumbs

1/4 cup brown sugar

1/2 cup unsalted butter, melted

To make the crust, preheat the oven to 350 F. Spray a 2 9-inch diameter springform pan with nonstick spray. Grind the cookie crumbs, pecans, and brown sugar until finely ground. Add butter and process to blend. Split the mixture evenly between each pan and press the crust into the bottoms. Bake until set and lightly browned, about 10 minutes. Cool completely.

Keep oven at 350 F for the pie. Using an electric mixer, beat cream cheese and sugar in a large bowl until light and fluffy, about 2 minutes. Beat in pumpkin, add eggs 1 at a time, beating on low speed to incorporate after each addition. Add flour, spice and salt and beat to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in the center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour and 20 minutes. Cool 1 hour. Run knife around sides of pan to release the cheesecake. Chill cheesecake uncovered in pan overnight.