Pumpkin Pie Protein Shake

So that time of year again when every time I go into the kitchen I come out having made something pumpkin.  Even my protein shakes have turned pumpkin these days!!  I have a protein shake almost every single day.  Sometimes it is my lunch replacement meal other times just a post workout snack.  I'm usually a chocolate peanut butter protein shake kinda gal but I was in the mood to try something different today.  Of course you can leave the oats out if you can't handle the texture it gives them but I don't mind it, I enjoy it.  I suggest keeping your pumpkin in the fridge before making this.  I don't add ice to my shakes because I have the worst blender ever so I put my pumpkin in the fridge to keep my shake cold. 

Pumpkin Pie Protein Shake

1 1/2 c. almond milk (original)
1/3 c. pure pumpkin
1/2 c. old fashioned rolled oats (dry)
1 scoop vanilla (soy) protein powder
1 ripe banana
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice

Add all ingredients into the blender and puree until smooth.  We as smooth as you can get a shake with oats.  The longer it sits the thicker it will get because of the oats so you may have to adjust the amount of almond milk you add to it.  Enjoy!

Dairy-Free Pumpkin Streusel Pie

When it comes to the holidays it is really hard to eat dairy-free.  Rolls, macaroni and cheese, mashed potatoes, pies, cakes, cookies.  They all have dairy in them.  Every Thanksgiving I make a pumpkin pie.  Who doesn't?  I love, love, love Pumpkin Pie.  Well since giving up dairy the beginning of this year I've been dreading Thanksgiving.  How am I going to do a traditional Thanksgiving feast with no dairy whatsoever?!  I decided to start with a pie makeover.  I wanted to take my all time favorite pumpkin recipe and make it dairy free but I wanted every single person that ate it to have absolutely no clue in the world that it was missing all the cream and butter it normally has.  Well, I've done it.  I've knocked it out of the park and couldn't be happier!  My entire family absolutely loves it.  I think it is amazing and am thrilled with how it turned out!  My secret - silken tofu pureed in place of heavy cream! 
 

Pumpkin Struesel Pie

Pie Filling:
1 15oz. can pure pumpkin 

3 tbsp. all-purpose flour

1/3 c. firmly packed dark brown sugar

2 tsp. pumpkin pie spice

2 tsp. ground cinnamon

8 oz. silken tofu, drained

1 c. pure maple syrup

3 large eggs

Streusel Topping:

1 c. chopped pecans

1/2 c. firmly packed dark brown sugar

4 tbsp. all-purpose flour

1 tsp. ground cinnamon

6 tbsp. unsalted dairy-free butter, very cold (I use organic Smart Balance Vegan Spread)

Combine the pumpkin, brown sugar, cinnamon, pumpkin pie spice, flour and salt in a mixer with whisk attachment and beat until just combined.  In a blender add the silken tofu and maple syrup and puree until completely smooth.  Add the syrup tofu mixture into the pumpkin mixture and beat until well combined.  Stop and scrape down sides and add in eggs one at a time and beat until combined.  Pour into pie crust and bake 425 degrees for 15 minutes.  Then turn oven down to 350 degrees and bake another 35 minutes.  While it is baking combine all streusel ingredients in a bowl and use a fork or your hands and crumble it together until the butter is about the size of peas and almost all streusel mixture is sticky and crumbly.  Take pie out of oven and sprinkle streusel all over the top of it.  Place back in the oven for another 20 minutes.  Allow to cool completely before serving so pie has time to set.  The pie should still be a bit jiggly in the middle when you remove it and it will set as it cools.  A firm non-jiggly center means it is overcooked.     

Dairy-Free Pie Dough:

3 c. flour

2 tbsp. sugar

1/2 c. shortening
12 tbsp. non-dairy butter

1/2 c. ice cold water

Place the shortening in fridge ahead of time or freezer to get it nice and cold before you prepare the dough.  Dice the butter and place it back into the refrigerator. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the very cold butter and very cold shortening. Pulse a few times until the butter is bite size. Turn the machine on and slowly add the ice water down the feed tube until the dough begins to form a ball. Dump out on a floured board and roll into a ball.  Divide and press into a flat circle and wrap in plastic wrap and refrigerate for 30 minutes. Roll each piece on a well-floured board into a circle.  This makes 2 pie crusts.  The other can be refrigerated a few days or placed in the freezer for later use.  Make sure to spray your pie pan before rolling it out though to prevent it from sticking once it is baked.   

NOTE:  Organic Smart Balance Vegan Spread is like using salted butter.  So I opt to omit the salt from my pie recipe and the pie crust. 

Pumpkin Banana Bread

So you know how the story goes.  You buy one too many bananas and they are getting a little too ripe to eat so it turns into banana bread time.  Of course, what time isn't a good time for banana bread?  Banana bread is delicious.  Wanna know what is even better than banana bread?  Pumpkin banana bread.  My kids devoured this bread and begged for more.  What felt really good about that is the fact that it was healthy so I didn't mind them having an extra piece.  And of course, do you know how delicious banana bread is with a cup of coffee for breakfast?!  I tweaked this recipe I found here just a bit - Cooking Light.

Pumpkin Banana Bread

2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1/2 tsp. baking powder 
3/4 cup sugar
1/4 cup melted coconut oil
2 large eggs
3 large bananas, overripe
1/2 cup pure pumpkin puree
1 teaspoon vanilla extract
1 1/2 tbsp. ground cinnamon 



Preheat oven to 350°.  Add the flour, baking soda, baking powder, cinnamon and sugar into a mixing bowl and whisk to combine.   Mash the bananas until desired consistency, I like a little bit of chunk left to mine.  Whisk in the pumpkin puree and melted coconut oil.  Add in the eggs one at a time and then the vanilla.  Now add the flour mixture into the pumpkin banana mixture and whisk until just blended but don't over mix.  Pour batter (it will be a thick batter) into a bread pan and bake 55-60 minutes or until a toothpick comes out clean.  Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. 

Pumpkin Oatmeal

This is a great recipe and really gives your oatmeal such a nice flavor by adding in pumpkin and pumpkin pie spices, yum!  I like to make this recipe in a big batch and add just a bit more liquid than necessary and store it in the fridge for a really quick easy breakfast on school days.  By adding about 1/2 c. extra milk and keeping it runny, it'll set up perfect in the fridge.  You can then just reheat a serving for your own homemade instant oatmeal.  The recipe below is the exact measurements for oatmeal you plan on eating immediately.  I like to take a bowl full of my oatmeal now, then add the 1/2 c. extra milk into the leftovers and store.  You can also reduce this recipe to 1/2 c. of oats and 1 c. of milk for a single serving too, with just about 1/3 c. of pumpkin.  I love the flavor the almond milk gives the oats too.  Of course, you could always use your regular milk or water or soy milk, I just prefer almond milk.   

Pumpkin Oatmeal

1 1/2 c. rolled oats
3 c. almond milk (vanilla or original)
1 15oz. can of 100% pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract (or almond if you prefer)

Bring almond milk to a gentle simmer.  Whisk in the pumpkin puree until smooth.  Add in the oats and cook 5-8 minutes or until done.  Add the cinnamon, pumpkin pie spice and vanilla into the oats.  Top with nuts and a teaspoon of maple syrup.  Enjoy!

Eggnog Pumpkin Milkshake

It seems like it has been forever since I've posted on here.  I wish I could say time flies when you are having fun but truth is I've just been sick.  Everyone in my house seems to be being hit with one cold after the next.  Guess this whole winter in Japan thing is gonna be brutal for our entire family.  I've had a horrid cough for almost a month now.  I've been sick and then diagnosed with pneumonia.  Now that I'm starting to feel just a tiny bit better my husband and son are both sick again so I'm preparing to be hit with that cold soon too.  I'm even on a prescription cough medicine but nothing works.  So I can't really get into the kitchen to do anything because being warm in the kitchen puts me into an uncontrollable coughing fit.  Oh well I suppose I can try to look at the bright side and how much stronger our immune systems will all be next year!  

I actually made this milkshake before Thanksgiving and am just getting around to posting it.  It was amazing.  It was like pumpkin pie in a glass.  This was definitely a nice treat.  The recipe calls for raw egg yolks.  You don't have to use these they just give it an extra incredible richness.  I used them but I didn't give any to my kids because of the raw egg.  Of course, they wanted chocolate milkshakes anyways not pumpkin.  I'd definitely make this again, a nice holiday drink.    This recipe was adapted from Aaron McCargo, Jr. of Food Network. 

Eggnog Pumpkin Milkshake  

 

3 egg yolks
1 cup sugar
1 cup heavy cream
1 cup milk
1 (15-ounce) can pumpkin puree
2 tablespoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
4 cups vanilla ice cream
Whipped cream, for garnish
Graham Crackers, for garnish

Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream, pumpkin pie spice, and a bit of graham cracker crumbs.

Pumpkin Jelly Roll

Ok so I think my family is getting sick of pumpkin desserts at this point.  Not so good for me since we haven't even made it to Thanksgiving yet!  How can they be sick of it?!  Pumpkin is sooo good!  I've never made a pumpkin roll before or any roll cake before so decided to give it a try. I was surprised that it turned out really well and I didn't even have difficulty with cracking as many people do.  This is a really basic recipe directly from Libby's Pumpkin website.   

Pumpkin Jelly Roll

1/4 cup powdered sugar (to sprinkle on towel)
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 pumpkin puree
1 cup walnuts, chopped (optional)

Filling:  
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration) 
 
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.  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.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pumpkin Cookies

I realized this week that I've gone a bit crazy and have about 8 cans of pureed pumpkin in my pantry.  So I decided I needed to find some new pumpkin desserts to make because after Christmas I usually don't make anything with pumpkin again until October of the next year.  I found this recipe at Better Homes & Gardens.  These were so good.  My daughter got to make the frosting and frost the cookies which is the best part for her.  These are very cake like cookies and I prefered mine cold but so yummy!

It seems with my baby girl in school 4 days a week that on the weekends I'm always looking for something fun to do with her.  So I set aside a few recipes for her to help me with and try to find other activities in town for us to do.  This weekend they had a petting zoo here on the base we live on.  The kids really really enjoyed it.  My son (16 months old) really just wanted to chase everything and grab it and poke it so I had to hold on to him.  He only got to pet rabbits while I held his hand and helped him otherwise he tried to hit them.   My daughter on the other hand got to do a pony ride, hold some bunnies and even had a mouse climb up her arm, which of course being a girl she screamed and slung it.   
 Another great week gone and another great week to look forward to.  I really need to start finalizing a Thanksgiving menu and soon!
 

Pumpkin Cookies

1 cups butter, softened

1 cups granulated sugar
1 teaspoons baking powder
1 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 extra large egg
1 teaspoons vanilla
1/2 can (7 1/2 oz.) pumpkin puree
2 1/4 cups all-purpose flour

Brown Sugar Frosting:
1/4 cup butter
1/4 cup packed brown sugar
1/8 cup milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1/2 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 30 cookies.

Pumpkin Banana Bread

As soon as the weather starts to cool off and it really feels like Fall I instantly go into pumpkin mode.  I absolutely love pumpkin but try to only cook with it this time of year so no one in my house ever tires of it and there is so much to do with it.  I had some overripe bananas and some leftover canned pumpkin from making pumpkin pancakes so decided I needed a loaf of pumpkin banana bread in the oven.  It smelled heavenly.  Like banana bread doesn't smell amazing enough on its own but then you add pumpkin, cinnamon and pumpkin pie spice and WOW.  The only ting I would change next time around is adding a bit more pumpkin puree to the bread because I felt it wasn't as prominent of a flavor as I would have liked for it to be.

2 c. flour
3/4 c. sugar
3/4 tsp. baking soda

1/2 tsp. salt

3 large very ripe bananas, mashed

1/3 c. pureed pumpkin

2 large eggs

6 tbsp. unsalted melted butter

1 tsp. vanilla extract

1 1/2 tsp. pumpkin pie spice

2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Grease your loaf pan.  Whisk flour, sugar, baking soda, pumpkin pie spice, cinnamon and salt together in large bowl.  Mash the bananas in a separate bowl.  Add the pumpkin, eggs and vanilla into the bananas and whisk until combined.  Then slowly pour in the butter to the banana mixture while whisking.  Make sure you do it slow and whisk at the same time so you don't accident make your eggs start to scramble.  Pour the banana mixture into the flour and whisk until combined.  This is a thick and chunky batter so you may want to stir with a wooden spoon instead of a whisk at this point.  Mix until just combined.  Scrape into loaf pan and bake until golden brown, roughly 45-50 minutes.  Pierce with a knife and if it comes out clean it is done.  Let cool about 5 minutes before serving, but also great cold. 

Pumpkin Cupcakes w/ Maple Frosting

Yum!   I found this recipe at House Beautiful.  This is Ina Garten's Pumpkin cupcake recipe.  These were super moist and absolutely delicious.  Believe it or not my 4 year old said she wanted pumpkin cupcakes for her birthday party at school.  Though she is used to eating things like this I didn't think the other kids at school would like them as much as a simple boxed cupcake and frosting mix so I made a batch of these for her and a batch of boxed for her classmates.  My little girl with her sophisticated little palette, made me so proud.  I'm not sure why it has taken me 3 weeks to get this recipe posted but it has.  I will be making these again.  They really were fantastic. 

Pumpkin Cupcakes with Maple Frosting


1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)

Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.  Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.  Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.  Spread the cupcakes with the frosting.

Maple Frosting

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

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Sweet as Sugar Cookies

Pumpkin Monkey Bread

Ahh, my favorite time of year is when I get to break out the pumpkin!  I'm a chocolate girl but the closest rival to chocolate for me is pumpkin desserts.  I saw this recently at Sugar Crafter and the second I saw it I knew I had to have it, and fast!  This bread was such a huge hit in my house.  Not a single complaint from anyone.  We ate it all pretty quickly too.  The next morning there was none in sight.  This was pretty easy to do, and if you have kids they love making a million little dough balls and helping out.  I always enjoy a recipe that I can include them in.  Plus they were able to help dipping the dough balls into cinnamon and sugar and tossing them into the pan too.  Definitely a hit that we'll be having many times over.

Pumpkin Monkey Bread

Dough:

3 1/4 cups flour, plus extra for kneading

1/2 tsp salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice
2 Tbsp unsalted butter, melted
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/2 cup sugar
2 1/4 tsp active dry yeast

Coating:

1 c. sugar
2 tsp. cinnamon
3/4 stick melted butter

Glaze:
2/3 c. powdered sugar
2 tbsp. maple syrup
2 tbsp. milk

In a large bowl, whisk together the flour, salt, and spices.  In a separate bowl combine the yeast and warm water (make sure it isn't too warm so you don't kill your yeast).  Add 1 tsp. of sugar and allow to sit for a few minutes to active your yeast.  Add in the butter, milk,  pumpkin puree, and remaining sugar.  Add the wet ingredients into the flour and using a wooden spoon stir to combine.  You should have a very sticky dough.  Cover your work surface with flour and place sticky dough onto flour and knead until a smooth ball of dough.  Place in a large butter greased glass bowl (covered) and allow to rise until doubled in size, roughly 1 hour.    Now go ahead and get your coating prepared by melting the butter in one bowl and combining the cinnamon and sugar in another.  Pull off tablespoon size pieces of dough and roll them into a ball between your hands.  Dip them into the butter, then the sugar and place in a buttered bundt pan.  Start placing the balls all around in a circle, one on top of another.  You should end up with about 35-45 balls.  Like picture above.  Allow to rise covered for another hour.

Preheat the oven to 350 degrees.  Bake 28-35 minutes or until golden and just done.  You can stick a knife in to see if it comes out clean.  Allow to cool for about 5 minutes before inverting onto a serving platter.  In a bowl that has a pouring spout combine the powdered sugar, syrup and milk and drizzle over the bread.  If glaze is too thin add more powdered sugar, too thick at more milk. 

Spiced Pumpkin Cake

I love, love, love pumpkin.  Anything and everything you can make with it, I'll eat it.  I love the pies, cakes, pancakes, puddings, donuts, all of it.  This is one of my favorites that I like to make.  This cake is so moist and delicious.  I love the smell of the pumpkin and cinnamon throughout my house while it bakes.  These work great as muffins too, though I usually just use a bundt pan because it is pretty.  A few years ago I found a recipe in a magazine for a spiced cake and I changed it around and added what I liked, took out what I didn't and just made it more into my own.  I love using orange juice in the glaze, it just really gives it this extra tangy flavor that works so well with the cake.  

Spiced Pumpkin Cake

1 ¾ c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice
½ tsp. baking powder
1 ½ c. sugar
½ stick melted butter
1 can of pumpkin puree
2 eggs
2 tsp. grated fresh ginger
2 tsp. grated orange peel

Glaze:
1 c. powdered sugar
2 tbsp. half and half
1 tsp. vanilla
1 tbsp. orange juice

Preheat oven to 350 degrees.  Combine flour, baking soda, salt, cinnamon, pumpkin pie spice and baking powder in a bowl and whisk to remove all lumps and combine.  In a seperate bowl combine the pumpkin puree, eggs, ginger, orange peel and sugar.  Whisk in the melted butter.  Pour the flour mixture into the pumpkin mixture and whisk until just combined.  Pour into a sprayed prepared dish like a bundt pan and bake 45-55 minutes or until a knife comes out clean.

While cake is cooling whisk together the powdered sugar, half and half, vanilla and orange juice until combined.  If it is too thick add a splash more of orange juice or too thin add a bit more powdered sugar.

Pour over cake and allow glaze to set before serving. 


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Crumbs and Chaos

Pumpkin Donut Holes

Every time we go to the store my daughter eyeballs the donuts case.  But instead of always asking for one now she sees them and always says, "Oh, mom when we get home can you make donuts".  This is a quick easy cake donuts recipe that we make frequently.  I really like using the pumpkin, the flavor is just amazing!  Because this is a cake donut recipe there is no rising required, you can whip up an entire batch in about 30 minutes. 

Pumpkin Donut Holes

Vegetable oil, for frying

3 3/4 c. all-purpose flour

1 1/4 c. sugar

1 tbsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon
2 tsp. pumpkin pie spice

1 tsp.salt

2 large eggs, lightly beaten

1 egg yolk

1/3 c. buttermilk

3/4 c. canned pumpkin puree

3 tbsp. melted salted butter

1/2 tsp. vanilla extract

Preheat oil in a large Dutch oven to 375 degrees. Whisk dry ingredients together in a large bowl.Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and vanilla extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very very sticky. Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Use a (roughly) 3/4-inch cutter and cut the holes and roll into balls. Gather scraps and re-roll. Continue cutting out donut holes. Fry donuts, in hot oil, until golden brown and crisp, approximately 3 minutes per side. Drain on wire rack over sheet tray to cool. Once cool, dust with cinnamon sugar, if desired, or dip into the Glaze.

Glaze:

3 c.  powdered sugar

1/4 tsp. vanilla extract

1/2 c. milk

In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

Pumpkin Streusel Pie

It doesn't have to be Fall to have Pumpkin Pie.  Who doesn't love Pumpkin Pie!?  Actually I had an extra pie crust since my pie recipe makes 2 pie crusts and needed to figure out what I had in the house that I could make with only 1 stick of butter and no chocolate.  I always have canned pumpkin in my house because I use it in everything from pancakes, donuts to oatmeal.  Plus, I figure since the weather here in Washington is still freezing and we had snow just days ago I can still get away with making Fall/Winter favorites.  I've put my pie crust recipe after the pumpkin filling recipe.  You can always use a store bought crust as well. 


Pumpkin Streusel Pie

Pie Filling:
1 15oz. can pure pumpkin 

3 tbsp. all-purpose flour

1/3 c. firmly packed dark brown sugar

2 tsp. pumpkin pie spice

2 tsp. ground cinnamon

1/2 tsp. salt

1 c. heavy cream

1 c. pure maple syrup

3 large eggs, beaten

Streusel Topping:

1 c. chopped pecans

1/2 c. firmly packed dark brown sugar

4 tbsp. all-purpose flour

1 tsp. ground cinnamon

6 tbsp. unsalted butter, diced, cold 

Combine the pumpkin, brown sugar, cinnamon, pumpkin pie spice, flour and salt in a mixer with whisk attachment and beat until just combined.  Add in cream and syrup and beat again.  Stop and scrape down sides and add in eggs and beat until combined.  Pour into pie crust and bake 425 degrees for 15 minutes.  Then turn oven down to 350 degrees and bake another 35 minutes.  While it is baking combine all streusel ingredients in a bowl and use a fork or your hands and crumble it together until the butter is about the size of peas and almost all streusel mixture is sticky and crumbly.  Take pie out of oven and sprinkle streusel all over the top of it.  Place back in the oven for another 15-20 minutes.  Allow to cool completely before serving so pie has time to set.     

Pie Dough:

3 c. flour

2 tbsp. sugar

1/2 c. shortening

1 1/2 (12 tbsp.) sticks butter

1 tsp. salt

1/2 c. ice cold water

Place the shortening in fridge ahead of time or freezer to get it nice and cold before you prepare the dough.  Dice the butter and place it to the refrigerator. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the very cold butter and very cold shortening. Pulse a few times until the butter is bite size. Turn the machine on and slowly add the ice water down the feed tube until the dough begins to form a ball. Dump out on a floured board and roll into a ball.  Divide and press into a flat circle and wrap in plastic wrap and refrigerate for 30 minutes. Roll each piece on a well-floured board into a circle.  This makes 2 pie crusts.  The other can be refrigerated a few days or placed in the freezer for later use.  Make sure to spray your pie pan before rolling it out though to prevent it from sticking once it is baked.   

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