Tag Archives: pumpkin pie

Pumpkin Pie Thumbprints

Pumpkin Pie ThumbprintsIf you follow me on Instagram, you know I’ve been counting down the seconds leading up to my annual trip to Swan’s Island, Maine. I’ve been crossing things off of an elaborate to-do list:

obtain more overalls
get an absurd amount of coffee from Sahadi’s
finalize our grocery list
pack four bags or less
pick up rental car
somehow find time to work
tell you about these Pumpkin Pie Thumbprints
go to MainePumpkin Pie ThumbprintsYep, this is the last thing I have to do before I hit the road today! I mean, it would be super rude of me to leave without telling you about these Pumpkin Pie Thumbprints, now wouldn’t it? They’re teeny, tiny two-bite pumpkin pies nestled in sugar cookies—you *need* to know about these. You need to bake these.Pumpkin Pie ThumbprintsPumpkin Pie ThumbprintsPumpkin Pie ThumbprintsPumpkin Pie ThumbprintsThe secret to these thumbprints? Pumpkin Spice Spread! I posted this super-easy, super-versatile recipe last week, and here it is again. This time, it’s piped into little wells in the middles of sugar cookies and baked until puffy and perfect. You’ll only need about half the batch to make these cookies, but trust me, you won’t have any trouble finding uses for the rest. *hint hint* Pumpkin Pie ThumbprintsWhile pumpkin pie is traditionally finished off with whipped cream, that doesn’t make much sense in a cookie. I went with a simple icing drizzle as the final flourish, and I regret nothing. Aren’t they cute?! Almost as cute as they are delicious—what could be bad about buttery cookies with squidgy pumpkin centers?Pumpkin Pie ThumbprintsOkay, there it is—you know about Pumpkin Pie Thumbprints. That’s one more thing off the list. I guess all there is to do is road trip north. Can’t wait to get to Swan’s and show you what we’re cooking up six miles out to sea.Pumpkin Pie Thumbprints

Pumpkin Pie Thumbprints
makes about 3.5 dozen cookies

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
4 oz (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract

Filling:
~1 cup Pumpkin Spice Spread

Icing:
1/2 cup confectioner’s sugar
3-4 teaspoons milk

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter and cream cheese until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Cover dough with plastic wrap and chill for at least 3 hours or up to 3 days.

Preheat oven to 300F. Line two baking sheets with parchment. Set aside.

Place the narrow end of a a piping bag (or the corner of a ziptop bag) in a tall cup and stretch the wide end over the edge. Fill with pumpkin spice spread (you may not be aboe to use it all at once). Twist to close. Set aside.

Remove dough from the refrigerator. Scoop dough by the tablespoon and roll each int a ball. Place dough balls at least 2 inches apart on prepared pans. Use the back of a very small spoon (like a 1/2 teaspoon) to slowly press a well into each dough ball. They may crack a bit—just smooth them with your fingers. If dough gets too warm and sticky, freeze for 10 minutes.

If necessary, snip a the narrow end of your piping bag.

Bake cookies 10 minutes. Remove the cookies from the oven, then carefully press the back of a rounded 1 teaspoon measuring spoon into the centers again. Pipe pumpkin spice spread into each well. Carefully tap the pan on the counter a couple of times to release large air bubbles. Bake cookies another 10 minutes, until pumpkin spice spread is set.

Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Repeat rolling and baking process with all remaining dough, letting the cookie sheets come back to room temperature between batches.

Serve cookies room temperature or chilled. Leftovers may be kept in an airtight container in the refrigerator for up to five days.Pumpkin Pie Thumbprints

Pumpkin Spice Spread & Pumpkin Pie S’mores

Pumpkin Spice Spread & Pumpkin Pie S’moresIt’s fall, y’all! And not a minute too soon. I have been obsessed with these Pumpkin Pie S’mores for weeks and am so excited that I finally get to share them on here today!Pumpkin Spice Spread & Pumpkin Pie S’moresYou read that right: Pumpkin Pie S’mores! As in graham cracker, toasted marshmallow and a little puddle of pumpkin pie all stacked together in one perfect bite. These are absolutely magical, if I do say so myself. And, I do, since I’ve been eating one around midnight pretty much everyday since Labor Day.Pumpkin Spice Spread & Pumpkin Pie S’moresThe key to this whole operation is a homemade Pumpkin Spice Spread. It’s basically a soft-set pumpkin pie filling that can be used anywhere you could use a little pumpkin spice flourish. Toast, biscuits, scones, cookies, swirled through no-churn ice cream, spread on a waffle, used as a fruit dip, or—you know it—stacked into seasonal s’mores! If you’re into pumpkin, this is a total game changer.Pumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresFor those of you wondering if you can bypass the homemade spread by using pumpkin butter or mixing together some canned pumpkin, spices and brown sugar for your s’mores, the answer is “sure…but it won’t be the same.” While those options both work in a pinch, neither is as rich and decadent as Pumpkin Spice Spread. It’s made with sweetened condensed milk and has some body from egg yolks, so it’s every bit as luxurious as its pastry-wrapped counterpart and far more versatile. You’ll be seeing a lot of this stuff on here this season!Pumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresThe whole Pumpkin Spice Spread process takes 25 minutes, fifteen of which are hands-off. The most “involved” step is caramelizing the pumpkin, and that’s no trouble at all. It’s literally pushing a cup of pumpkin purée around a dry sauté pan for ten minutes until some of its liquid evaporates and it darkens ever so slightly. This is to ensure that your Pumpkin Spice Spread is nice and thick and never one-note. If you’re pinched for time, you could probably get away without this step, but it really makes a difference in the end product.

The second and final step is to whisk the pumpkin together with the sweetened condensed milk, egg yolks, a spoonful of pumpkin pie spice and some salt. Set the whole bowl over simmering water for fifteen minutes, stirring when you remember, and…that’s it. I mean, you should definitely let it cool, but…that’s it.Pumpkin Spice Spread & Pumpkin Pie S’moresWell, except for the part where you dig it out of the fridge every night and sandwich some with graham crackers and a toasted marshmallow. Oh yeah, that’s it.Pumpkin Spice Spread & Pumpkin Pie S’mores

Pumpkin Spice Spread
makes about 2 cups

1 cup pure pumpkin purée (I use Libby’s)
1 14-ounce can sweetened condensed milk
2 large egg yolks
1 teaspoon pumpkin pie spice
pinch of Kosher or sea salt

Place pumpkin in a small sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes, until slightly drier and a tiny bit darker in color. Remove from heat.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together sweetened condensed milk, egg yolks, pumpkin pie spice and salt. Whisk in pumpkin purée. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened, about 15 minutes (it will thicken further as it cools). Remove from heat and let cool for 20 minute before transferring to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before storing in the refrigerator.

Pumpkin Pie S’mores
makes 4 s’mores

4 whole sheets honey graham crackers
2 tablespoons Pumpkin Spice Spread
4 large marshmallows

Carefully break each graham cracker sheet in half to produce 2 squares (8 squares total). Place bottom-side-up on a surface.

Top 4 of the graham squares with 1/2 tablespoon (1 1/2 teaspoons) each of the Pumpkin Spice Spread.

Toast the marshmallows. Place each marshmallow on a skewer. Turn a gas stove flame (or other heat source) to medium-low. Carefully toast marshmallow over the top before transferring it onto Pumpkin Spice Spread. Repeat with other marshmallows. Turn off stove. If you’d like to toast your marshmallows with another at-home method, see here.

Top marshmallows with the remaining graham squares, top-side-up. Serve immediately.Pumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’mores

Friday Favorites: Pumpkin II

Okay, I give in.

I’m a real stickler for keeping pumpkin (and other fall flavors) off the blog until it’s actually fall—I’m not a year round pumpkin person and you’ll never see me breaking out my stash of Libby’s on August 1st. That said, insufferable as I am, I could really go for a Pumpkin Spice Latte Cookie Square right now. So, there will be no *new* pumpkin content until Wednesday, when it will finally be fall. Pre-existing pumpkin though? Don’t mind if I do.

If you’ve been here a while, you may know that I did a Friday Favorites for pumpkin three years ago, but I’ve made a lot of new pumpkin recipes since then, so let’s call this a companion piece. Enjoy these favorites from the archives! Oh, and come back Wednesday for a new pumpkin recipe, and in three years for Friday Favorites: Pumpkin III.
Friday Favorites: PumpkinPumpkin Spice Snickerdoodles

These soft, chewy cookies have a double dose of pumpkin pie spice! It’s mixed into the pumpkin dough and then whisked into a sugary coating before baking. If you are a pumpkin spice purist, these are for you.
Friday Favorites: PumpkinPumpkin Chocolate Chunk Cookies {Vegan}

If, however, you like your pumpkin extra-shareable and with a side of chocolate, go this route. Pumpkin Chocolate Chunk Cookies are vegan, due in large part to the fact that pumpkin makes a great egg substitute. From there, I just swapped the usual butter for coconut oil. Easy peasy.
Friday Favorites: PumpkinPumpkin Chocolate Chip Blondies

I love a good blondie recipe! These are quick and easy and studded with chocolate chips. Can’t wait to make a batch in Maine in a few weeks.
Friday Favorites: PumpkinPumpkin Spice Latte Cookie Squares

I’ve never loved Starbucks’ Pumpkin Spice Lattes, but I will gladly throw pumpkin, pumpkin pie spice, and granulated espresso into cookie bars and then top them off with a thick layer of vanilla buttercream. What can I say? I’m filled with contradictions.
Friday Favorites: PumpkinPumpkin Babka

This, the one and only babka on this blog, was a labor of love. I made 18 of them before I got this recipe how I want it. This is so delicious, y’all. Buttery brioche dough is filled with pumpkin pie filling, twisted together, baked until golden and made glossy with a pumpkin spice syrup. Enjoy this yeasted cake for breakfast or a snack, or use it for a hyper-seasonal French toast.
Friday Favorites: PumpkinPumpkin Puff Pancake {Dutch Baby}

Puff Pancakes are my all-time favorite weekend breakfast, so of course I had to make a pumpkin version! Super easy, super delicious. This is perfect for any lazy morning, or as a Thanksgiving breakfast.
Friday Favorites: PumpkinCheesecake Swirled Pumpkin Bread

This quick bread is actually a half-batch of my Pumpkin Bundt Cake swirled with cheesecake and baked in a loaf pan. It’s very simple and a stunner every time.
Friday Favorites: PumpkinPumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Everyone needs a great pumpkin pie recipe, and while I have a more traditional one in the archives, I think this vegan, gluten-free version is my favorite. The filling is lightly sweetened with maple syrup and coconut sugar and the crust is made primarily of pecans, cornstarch and coconut oil, and the whole thing is really fantastic. Put it on your Thanksgiving menu, or maybe just make one for the hell of it.
Friday Favorites: PumpkinPumpkin Oat Dog Treats

Yes, I even have pumpkin for pups! These nutritious five ingredient treats come together in a food processor, and though they are for dogs, they are delicious for humans too. That’s right, I have to taste test everything on this blog. Even the dog treats.

Have you made any of these or any of my other pumpkin recipes? What’s your favorite thing to make with pumpkin? Let me know in the comments or on social media!Friday Favorites: PumpkinFriday Favorites: Pumpkin

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Let me start by saying that I hope you all had a lovely Halloween, and that I’m so glad it’s over so we can talk about Thanksgiving food.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}I got a little head start with Wednesday’s Rosemary-Parmesan Cheese Straws, but now I’m going all-in: (more) appetizers and sides and, most importantly, PIES are coming your way, just in time for the biggest food holiday of the year!

This first pie of the season is a little of what you’d expect and a little…not. It’s Pumpkin Pie, but where that usually entails eggs, cream, and loads of sugar, this one is vegan, gluten-free, and contains less than 1/2 cup of sweetener (mostly maple syrup).

…are you still there?Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}If you haven’t clicked away, never to return…well, good. More pie for us.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}You see, for all the things that this pie is not, it is very much one thing: delicious. Like so good I’m not totally sure why we would eat any other pumpkin pie.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}The filling is soft and sweet and perfectly spiced and the crust is mostly made of ground toasted pecans. GROUND TOASTED PECANS. And it’s a press-in crust—no rolling required. Does it get better than that?

Um, yes. Yes it does.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Both elements come together in the food processor.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}And the whole pie requires exactly nine ingredients.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}And it’s actually best if it’s made ahead, so you won’t have to give up valuable Thanksgiving Day oven space.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}And, again, it’s vegan, gluten-free, and contains just enough sweetener to make it taste like dessert. And make no mistake, it does taste like dessert. I am not the sort of person who is going to get behind a recipe just because it’s “better for you.” Nope. It’s big flavor or go home here at E2 Bakes. If it happens to be somewhat nutritious, that’s just a bonus.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Have a great weekend, y’all ❤

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}
makes 1 9-inch pie

Toasted Pecan Crust:
8 ounces (2 cups) raw pecan halves
1/2 cup cornstarch
2 tablespoons coconut oil (melted or solid)
1 tablespoon pure maple syrup
pinch of Kosher or sea salt

Pumpkin Pie Filling:
1 15-ounce can pure pumpkin purée (I like Libby’s)
3/4 cup unsweetened almond milk (or other non-dairy milk)
1/4 cup pure maple syrup
2 tablespoons coconut sugar (or light brown sugar)
1 tablespoon coconut oil (melted or solid)
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice
pinch Kosher or sea salt

For serving (optional):
whipped cream (regular or vegan)

Place an oven rack in the bottom position, leaving about 8 inches of space above it. Preheat oven to 350F.

Scatter pecan halves on a dry rimmed baking sheet. Toast in the oven for 5-7 minutes, or until fragrant. Do not burn. Let pecans cool for a few minutes, or until you can handle them.

Place toasted pecan halves, cornstarch, coconut oil, maple syrup, and salt in the bowl of a food processor (or high-powered blender). Process until no large chunks remain, scraping down the sides as necessary. Transfer mixture to a 9-inch pie plate. Press it into an even layer on the bottom and up the sides. Freeze for 10 minutes.

Wipe out the bowl of the food processor.

Make the filling. Combine pumpkin purée, almond milk, maple syrup, coconut oil, cornstarch, pumpkin pie spice, and salt in the food processor. Process until smooth. Transfer to prepared crust and smooth the top.

Place full pan on a rimmed sheet pan. Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together (more on that here). Bake pie on the bottom rack of the oven for 20 minutes. Remove foil and bake an additional 20-25 minutes, or until turning brown at the edges and firm-looking in the center.

Turn off oven and open door slightly. Let pie remain in the oven for 30 minutes. Do not skip this step.

Remove pie from oven and let cool completely on a rack. Refrigerate for a minimum of 6 hours before slicing and serving. Top with whipped cream, if desired.

Leftover pie will keep in the refrigerator for up to five days.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Pumpkin Pie

imageWith pie season now in full swing, we’ve spent a lot of time talking about pie this week. On Monday, we made pie dough. On Tuesday, we mixed together pumpkin pie spice. Today, we make pumpkin pie! If you are celebrating Thanksgiving in the United States, there’s a pretty solid chance that there will be a pumpkin pie on your table. Some may be lovingly homemade, some may be store-bought, but all of them will get eaten. As one of my favorite food bloggers, Julie Van Rosendaal says, “The very best kind of pie is the kind on your dinner table.” She’s right–store-bought pie is better than no pie at all (especially if there’s whipped cream involved). But homemade pie is always better than store-bought. Sara Lee is fine and all, but we can do better.

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We can make a light and fluffy pumpkin pie. Where traditional pumpkin pie is a little on the dense side, given the very wet combination of pumpkin purée, eggs, sugar, and dairy, ours will be a little airier thanks to whipped egg whites. Three egg yolks will go into the filling as-is; they’ll make our pie rich and delicious. The two egg whites, however, will be whipped until they are foamy and hold soft peaks, then gently folded into the filling right before it’s poured into the crust. Egg whites help with structure in baked goods. By whipping air into them before adding them to the filling, we are ensuring a lighter, airier texture. As the pie bakes, the filling will puff up. This happens with a traditional pumpkin pie too, but it deflates as it cools. Ours will stay a bit puffy even after it reaches room temperature. The egg whites will also give us a very large volume of filling. If you are using a standard pie plate, you’ll probably have some filling leftover; if you use all the filling in a standard pan, it will overflow in your oven. I don’t know about you, but pretty much the only thing I don’t love to do in the kitchen is clean the oven. If you use a deep dish pie plate, you should be able to use all of the filling. I don’t have a deep dish pan, but if you try this recipe in yours, leave me a comment to let me know how it turns out!

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This pie starts with a single crust of cream cheese pie dough. We roll it out, fit it into the pie plate, trim and crimp the edges, and chill it while we make the filling. In a large mixing bowl, we combine pumpkin purée, light brown sugar and granulated sugar. Then, we have to separate some eggs. Separate two eggs, reserving the egg whites in a separate bowl. Separate a third egg, but discard the white. Mix the three egg yolks into the pumpkin mixture. Then stir in cinnamon, pumpkin pie spice, and salt, followed by heavy cream. Now, go grab those two reserved egg whites and your electric mixer (hand- and stand-mixers are both fine). Whip the egg whites until soft peaks form. Then, with a silicone spatula, gently fold them into the pumpkin mixture. Pour the filling into the prepared pie crust, brush the crust with some additional cream, and chill it again while you preheat the oven. Bake the pie for 15 minutes at 425F, before turning the oven down to 350F for 35-45 minutes, until a toothpick inserted in the middle comes out clean. If the crust looks too brown, cover it with foil or a pie protector for the remainder of the cook time. I use a 9-inch hoop that I made out of foil, and it works like a charm.

This pie will definitely be one of the best things on your Thanksgiving table. Traditional Pumpkin Pie is a classic for a reason, but I think this light and fluffy version gives it a run for it’s money!

Make sure to check back in the weeks leading up to Thanksgiving for two more pie recipes!

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Pumpkin Pie
heavily adapted from Old Fashioned Pumpkin Pie on Simply Recipes
makes one 9″ pie (deep dish or standard)

1/2 recipe Cream Cheese Pie Dough
2 cups pure pumpkin purée (1 15-ounce can)
1/3 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs (separated) + 1 large egg yolk, room temperature
1 teaspoon ground cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon Kosher or sea salt
1 1/2 cups heavy cream + extra for brushing

On a floured surface, roll out pie dough to a 12″ diameter. Fit into a 9″ pie plate and trim the overhang to 1/2-inch. Crimp the edges and chill the crust while you prepare the filling.

In a large mixing bowl, mix together pumpkin purée, brown sugar, and granulated sugar. Whisk in three egg yolks, and reserve the two egg whites. Stir in cinnamon, pumpkin pie spice, and salt. Add in heavy cream. Set aside.

Pour the egg whites into a separate mixing bowl. With an electric mixer, whip the egg whites until soft peaks form, 3-4 minutes. With a silicone spatula, gently fold the whipped egg whites into the pumpkin mixture. Pour pie filling into prepared crust.* Brush the crust with a little heavy cream. Chill prepared pie while oven is heating.

Preheat the oven to 425F. When it reaches temperature, bake the pie for 15 minutes. Then, turn the oven temperature to 350F and bake for an additional 32-45 minutes,* covering the crust with foil if it starts to get too brown. The pie is ready when the filling no longer jiggles, or when a toothpick inserted in the middle comes out clean.

Cool pie on a rack for at least two hours before slicing and serving. Pie will keep covered in the refrigerator for up to three days.

Notes:

  1. If you are using a regular pie plate, you will have roughly 1/2-3/4 cup of leftover filling. If you are using a deep dish pie plate, you should be able to use all the filling.
  2. Thirteen minutes is a huge gap in doneness time, but ovens and pies are all different. Mine (made in a standard pie plate) are done at exactly 35 minutes.

Pumpkin Pie