Tag Archives: pumpkin

Pumpkin Pie with Biscoff Crust and Maple Bourbon Whipped Cream.

Being the daughter of The Pie Man, it was quite a shame that I’d never made a pumpkin pie from scratch.  9 times out of 10, I choose convenience – pre-chopped onion, pre-diced butternut squash, pre-washed and bagged lettuce, you get the picture.  Time is typically a factor in my busy life.

But the Fruitaholic came to me the other day and asked if we could buy some pumpkins and bake a pumpkin pie together.  And who am I to turn down some quality time in the kitchen with my favorite boy?  And of course, knowing me, I couldn’t just make your typical pumpkin pie.  No siree.  I adapted a graham cracker crust recipe, substituting finely crushed Biscoff cookies and topped it all off with a homemade maple bourbon whipped cream using our fancy new blender (don’t worry, I topped a slice of pie with regular whipped cream for the Fruitaholic).  The pie was to die for.    I can’t stop eating it… It in no way resembles a neatly sliced pie anymore.  I’ve just been digging in with a spoon.

I’m pretty pumped that Thanksgiving is only a few short weeks away so that I have a real excuse to make this pie again.  I strongly suggest adding it to your Thanksgiving menu.  You won’t be disappointed!

Pumpkin Pie with Biscoff Crust and Maple Bourbon Whipped Cream.

Crust Recipe adapted from All Recipes Pie Filling Recipe adapted from Carpe Season Whipped Cream Recipe adapted from Bobby Flay, via The Daily Meal


    For the crust:
  • 1 1/2 Cups Finely Crushed Biscoff Cookies
  • 1/3 Cup Sugar
  • 6 Tbsp. Butter, melted
  • For the pie filling:
  • 1 Pie Pumpkin (also called Sugar Pumpkin)
  • 2 Eggs
  • 1 Cup Brown Sugar, packed
  • 1 tsp. Cinnamon
  • 1/2 Tbsp. Nutmeg
  • 1/4 tsp. Ginger
  • 1/4 tsp. Allspice
  • 1/4 tsp. Salt
  • 1/4 Cup plus 1/8 Cup Evaporated Milk
  • For the Whipped Cream:
  • 1 Half Pint Heavy Whipping Cream
  • 2 Tbsp. Grade B Maple Syrup
  • 1 Tbsp. Bourbon


Preheat oven to 375.

Mix together the Biscoff cookie crumbs, sugar and butter. Press into a 9 inch pie pan. Bake for 7 minutes, then remove from oven and allow to cool.

Meanwhile, cut the pumpkin in half and scoop out the seeds and strings with a metal spoon. Coat the cut edges with cooking spray and set cut side down on a baking sheet lined with aluminum foil.

Turn the oven temperature down to 325. When ready, roast the pumpkin for 40-60 minutes (it took about 45 for me), until the flesh is tender. Allow to cool 10-15 minutes then carefully remove skin using your fingers or a spoon.

Transfer the pumpkin to a blender or food processor and process until smooth.

Turn the oven temperature up to 425. Place half of the pumpkin puree into the bowl of a stand mixer (or a large bowl). Add the eggs, brown sugar, cinnamon, ginger, allspice and salt. Mix until combined then add the evaporated milk and stir.

Pour filling into the pie crust and bake for 15 minutes. Turn the oven temperature down to 325 and bake an additional 35-45 minutes, until set. Allow to cool, then chill.

To make the whipped cream, combine the cream, maple syrup and bourbon and whip until stiff peaks form. Spoon over the top of the chilled pie just before serving.


Pumpkin Coffee Cake.

The Secret Recipe Club took a break in January but now that February is here, it’s back with a vengeance!!  This month, I was assigned Jeanette’s Healthy Living.  Jeanette’s blog is chock full of amazing, delicious looking healthy recipes, including recipes that are vegan and/or gluten free.  I also really enjoyed reading through her series of 50 Woman Game Changers in Food.  With this year’s goal of living a healthier life, I truly couldn’t have asked for better blog and will definitely continue to read, especially since I had a hard time deciding which recipe to make!!

I ultimately decided on Jeanette’s recipe for Pumpkin Coffee Cake.  Her recipe is completely gluten free, but since we don’t follow a gluten-free diet, I made a couple of substitutions to “regularize” it, mainly just by using real butter, greek yogurt and all-purpose flour.  I kept everything else the same.

Now you may be thinking, “Jey, it’s February.  Aren’t pumpkin treats only limited to October?”  The answer is simple:  No, no they are not.  I checked the rulebook and didn’t find anything barring me from enjoying pumpkin in the middle of winter.  And if you’re anything like me, you stocked up on canned pumpkin back in October and still have a few cans in the pantry.

And while my coffee cake might not look the prettiest, it was seriously tasty.  Paired with (duh) a cup of coffee, it was the perfect way to start the morning or end the night, topped with some cinnamon ice cream.

Pumpkin Coffee Cake – slightly adapted from Jeanette’s Healthy Living

For the Coffee Cake Batter:

  • 1 Stick Butter, at room temperature
  • 3 Eggs
  • 3/4 Cup Sugar
  • 1 tsp. Vanilla
  • 1 Cup Greek Yogurt
  • 2 Cups Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder

For the Pumpkin Pie Filling:

  • 1 15 oz. Can Pumpkin Puree
  • 3/4 Cup. Sugar
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Ground Cloves
  • 2 Eggs
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Almond Milk

For the Streusel Nut Topping:

  • 1/3 Cup Butter, at room temperature
  • 1 Cup Sugar
  • 2 tsp Cinnamon
  • 1 Cup Pecans, chopped

Preheat oven to 325.

In the bowl of a stand mixer (or a large bowl), combine the butter, eggs, vanilla and yogurt.  Mix well, then add the flour, baking soda and baking powder.  Mix to combine.

In a medium bowl, combine all of the ingredients for the pumpkin pie filling and mix well.

In a small bowl, combine all of the ingredients for the streusel nut topping and mix well.

Spread half of the cake batter evenly into the bottom of a greased 9×13 baking dish.  Top with the pumpkin pie filling, then the remaining half of the cake batter.  Sprinkle the top with the streusel nut topping.  Baking for 40 minutes, or until coffee cake is set.

Cool 10 minutes before serving.

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Cinnamon Filled Pumpkin Spice Brioche Rolls.

It’s Secret Recipe Club time again!  For October’s reveal, I was matched up with Foodiva’s Kitchen, a wonderful blog with stunningly beautiful pictures by Maya.  Maya is a fun, quirky mama of 3 kids who still finds the time to create amazingly mouthwatering treats.  If you ever find yourself in Borneo, where Maya lives, she’s volunteered to meet you at the airport and show you around!  She’s such a friendly lady.  While reading through Maya’s posts, I came to love the fact that she is not afraid to be herself, which is something that I constantly struggle with.

I bookmarked several of Maya’s recipes, which I fully intend to attempt, but the one that stood out to me was her recipe for Chocolate Filled Brioche Rolls, and I just so happened to have all of the necessary ingredients in the house… Or so I thought.  I forgot that I had used the last bag of chocolate chips to make my Bacon Chocolate Chip Cookies, and the Husby must’ve given the last bit of milk to the Fruitaholic that morning and not told me we were out (which is typical).  With the Fruitaholic gloriously napping, I wasn’t able to run to the store so I decided to try my hand at some substitutions.

I scoured the pantry and found a bag of cinnamon chips that I had been hoarding.  In the fridge, I had a bottle of Pumpkin Spice Coffee Creamer.  Along with some canned pumpkin, I thought I had some great stand-ins for a yummy treat.

WARNING:  If you’re trying to make a bread-like roll, DO NOT use coffee creamer as a substitute for milk.  As a result, my dough didn’t rise properly (my first yeast failure!!) and my rolls turned out more like cookies than a light and fluffy roll.  They were still delicious, but not what I was expecting them to be, and I’ll definitely be trying them again with milk in the future.

The recipe below notes the use of milk and not coffee creamer.  Using milk should yield the original result, and I highly recommend stopping over at Maya’s blog for the original take on the recipe and a great video about the process of making these rolls.

Cinnamon Filled Pumpkin Spice Brioche Rolls – adapted from Foodiva’s Kitchen

  • 2 Cups Flour
  • 2 Cups Bread Flour
  • 4 Tbsp. Butter, melted and cooled
  • 1/2 Cup Sugar
  • 1/2 Cup Pumpkin Puree
  • 2 Eggs
  • 2 tsp. Yeast
  • 3/4 Cup Warm Milk
  • 1/4 Cup Cinnamon Chips
  • Milk, for brushing
  • Pumpkin Pie Spice
  • Melted Butter, for brushing

Preheat oven to the lowest temperature, then turn it off.  Dissolve the yeast in the warm milk in a small bowl and set aside for 5-10 minutes, until it gets bubbly.

Meanwhile, in the bowl of a stand mixer with the paddle attached, combine the flour, sugar, butter and pumpkin puree.  Mix for 5 minutes.  Add the eggs and mix an additional 5 minutes.  Add the yeast mixture to the bowl and mix another 5 minutes.  The dough should be smooth.

Shape the dough into a ball then place it back into the oiled mixer bowl.  Place uncovered in the oven and allow to rise for 1-2 hours.

Optional Step:  Put the cinnamon chips into the bowl of a food processor and pulse until finely grated.

Remove the dough from the oven and divide into 2 equal parts.  Roll each portion flat into a rectangular shape.

Spoon the cinnamon chips onto each dough rectangle, then roll up into a cylinder.  Cut each cylinder into 4 parts.

Take each part and thinly slice widthwise (about 1/2 cm).  Pinch the ends together and fold backwards into a ball shape.

Place each ball on a parchment lined baking sheet and cover with a clean, damp cloth.  Allow to rise another 30 minutes.

Preheat the oven to 375.

Remove the cloth from the rolls and brush the tops with milk.  Sprinkle with pumpkin pie spice.  Bake for 15-20 minutes, until the tops are golden brown.  Remove from oven and immediately brush with melted butter.

Ginger Pumpkin (or Apple Cinnamon) Truffles.

Just when I was getting used to Fall, we’ve found ourselves in the middle of an Indian Summer.  It hit 82 degrees today!!  I was incredibly unprepared wearing jeans and a t-shirt at the park this morning and ended up a big sweaty mess.

But despite the warmer temps, I’ve completely crossed over into Fall mode:  We’ve switched out our Summer candles to Autumn scents, my sweaters and sweatshirts have found their home again in the closet, and the necessity for all things pumpkin and apple has set in.

In years past I’d heard of there being a pumpkin shortage, where the shelves of all grocery stores were devoid of pumpkin and everyone freaked out, hoarding cans if they happened upon them.  Living in Chicago, I laughe since cans of pumpkin were always readily available whenever I needed them.  That was, until last week as I stood in the baking aisle staring at the empty shelf in front of me.  I was dumbfounded, but had better luck at another store nearby.  I may have hoarded a few cans myself…  You know, just in case.

Seemed only fitting that this week’s recipe swap theme was Pumpkin/Apple recipes.  These truffles were little balls of goodness, the essence of Fall in two or three bites.  Because of my little pumpkin scare, I picked up a can of apple pie filling, which I also used to make a few Apple Cinnamon Truffles.  They were equally delicious, so feel free to substitute to your heart’s content if all of the pumpkin in your area has been hoarded by freaks like me.  :o)

Ginger Pumpkin (or Apple Cinnamon) Truffles – slightly adapted from Cooking with Christen

  • 1 Package Golden Oreos
  • 6 oz. Cream Cheese, at room temperature
  • 1/4 Cup Pure Pumpkin Puree (or Apple Pie Filling that has been pureed)
  • 1 tsp. Ginger, divided
  • 2 Packages White Chocolate Baking Bars
  • 2 tsp. Cinnamon
  • Crushed Pecans, for garnish

Add the Oreos to the bowl of a food processor and pulse until fine crumbs form.  Transfer to the bowl of a stand mixer (or a large bowl) and mix together with the pumpkin (or pureed apple pie filling), cream cheese and 1/2 tsp. ginger.  Once combined, use a cookie scoop to form into small balls and place on a plate.  Refrigerate for 30 minutes, until firm.

Cover a baking sheet with wax paper and set aside.  Melt the chocolate in the microwave in 30 second intervals, stirring after each time, until fully melted.  Stir in the cinnamon and remaining 1/2 tsp. ginger.

Remove the balls from the fridge and dip into the chocolate, making sure they are coated evenly.  Place on the wax paper and repeat until all balls are covered in chocolate.  Sprinkle pecans on top and refrigerate until hardened.