Mini Pumpkin Pie

Better a late post then no post, right?  With the holidays and the craziness that surrounds them my posts might be sporadic for the next month.  Late on a Sunday night I was asked to help out with my sons Kindergarten Thanksgiving feast they would be having on the following Tuesday morning.  With such short notice I quickly decided that I wanted to make something 1. EASY, 2. cute, 3. yummy, and 4. bite size.  This is what I came up with and they were perfect.

Mini Pumpkin Pie

(I knew I would forgot what I bought so I took a picture so I would remember.  This was my first experience with store bought Pie Crust and I was pleasantly surprised.  The crusts were delicious, but unlike homemade crusts they don’t taste as good over time.  So, these little pies need to be eaten within a day or two, if you want them to taste their best.)

Easy Pumpkin Pie Mix

2 eggs

Evaporated Milk (save the empty can)

2 boxes of Pie Crusts (double crust)

mini muffin pan

whipped cream

grated chocolate

Follow the directions on the Pumpkin Pie Mix to make the Pie filling.  Set aside.  Preheat oven to 425 degrees.  Pull out the pie crusts one at a time and unroll them.  Use the empty evaporated milk can to cut out small circles (just like you would cut out biscuits).  Gently push the circles into the mini muffin pan.  Don’t push the sides much, the crinklier the better.  Now pour some of the pie filling into a plastic baggie. Snip a small hole into one of the bottom corners.  Be sure you hold the corner up when you cut, because the filling is pretty runny.  Handle the bag carefully so you don’t make a big mess, and then pour the filling into each cup, about 3/4 full.  Cover the entire muffin pan with aluminum foil and then cut/rip holes into the aluminum foil where each of the pies are so that the filling is exposed. Try not to expose the crusts, but don’t stress out about making it perfect.  I should have taken a picture of my super messy holes I made into the aluminum foil.  It doesn’t have to look nice!  Bake for 10 minutes.  Now remove the aluminum foil, turn the oven down to 375 degrees, and bake for another 10-12 minutes.  Let cool.  Beautify with whipped cream and grate some chocolate over them all.  Enjoy!!!

Lion House Pumpkin Bread

I have another great fall recipe.  I LOVE this.  This is in a tie for the most delicious pumpkin yumminess your cravings can handle.  I love it equally but the taste and texture is very different, so it’s great to have two awesome pumpkin bread recipe’s now.  My notes are in parentheses.

Lion House Pumpkin Bread
1 1/2 cups vegetable oil (or applesauce)
5 eggs
1 (16oz) can pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1 (3oz) package vanilla instant pudding
1 cup chopped nuts

Preheat oven to 350 degrees. Grease and flour two loaf pans and set aside.  Beat oil, eggs, and pumpkin in a large mixing bowl.  In a separate bowl, sift together flour, sugar, slat, cinnamon, nutmeg, and baking soda.  Add dry ingredients to pumpkin mixture and mix until well blended.  Stir in pudding mix and nuts.  Pour into prepared pans and bake for one hour.  Test for done-ness by sticking a toothpick in the loaf, just off center.  If the toothpick comes out clean, the bread is done.  Turn loaves out onto wire racks to cool.

(My alterations:  I doubled the recipe.  I only had 8 eggs, so two of my eggs were made out of flax and water – a great egg substitute when baking.  My can of pumpkin puree was only 29oz, so I added one mushy banana to fill in the gap.  I ran out of nuts so I replaced them with two cups of oats. I had some ginger root in the fridge, so I added about 2 Tbsp of grated ginger.)

Super Moist Pumpkin Bread

Super Moist Pumpkin Bread

(my adaptation of Downeast Main Pumpkin Bread from allrecipes.com)

In a large bowl mix together:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
1 tsp. vanilla

Whisk together in a separate bowl:
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
opt:
chopped walnuts
chocolate chips
cinnamon and sugar mixture

Preheat oven to 350 degrees F. Grease and flour 2 loaf pans. Stir the dry ingredients into the pumpkin mixture until just blended. Mix in the nuts and chocolate chips at the end. Pour into the prepared pans. sprinkle on top with cinnamon and sugar mixture if desired. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Mmmmm, stop drooling and eat.

Healthy Pumpkin Muffins

I got this recipe from a good friend and I was so glad that she shared this with me because it’s amazing!  This is moist, tastes delicious, and the best part is that it’s healthy!

Healthy Pumpkin Muffins

¾ cup raisins, dates, or chocolate chips
1 cup all purpose flour*
1 cup whole wheat flour*
½ cup ground flax seed*
1 cup Splenda brown sugar blend**
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1 (15 oz) can pumpkin
½ cup unsweetened applesauce
½ cup chopped walnuts or sunflower seeds
*can use 2 ½ cups all purpose flour
**can use 1/2 cup brown sugar and 1/2 cup white sugar

Preheat oven to 350 degrees. Grease muffin pans (makes 18 muffins). Soak raisins in hot water for ten minutes to plump, then drain. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins (or chocolate chips) and walnuts into the batter. Spoon batter into the prepared muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.