Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread-perfectly spiced homemade pumpkin bread with chocolate chips. Everyone’s favorite fall quick bread recipe!  I love fall for many reasons, but Pumpkin Chocolate Chip Bread is at the top of the list, along with Pumpkin C…

Pumpkin Chocolate Chip Bread-perfectly spiced homemade pumpkin bread with chocolate chips. Everyone’s favorite fall quick bread recipe!  I love fall for many reasons, but Pumpkin Chocolate Chip Bread is at the top of the list, along with Pumpkin Chocolate Chip Cookies and Pumpkin Chocolate Chip Bars. There is nothing better than pumpkin AND chocolate!  This…

The post Pumpkin Chocolate Chip Bread appeared first on Two Peas & Their Pod.

Pumpkin Cookies

Pumpkin cookies are the perfect dessert for fall! The cookies are soft, perfectly spiced and topped with a rich cream cheese frosting. They are melt in your mouth good! Who is ready for ALL things pumpkin?! I am raising both hands! When pumpkin season …

Pumpkin cookies are the perfect dessert for fall! The cookies are soft, perfectly spiced and topped with a rich cream cheese frosting. They are melt in your mouth good! Who is ready for ALL things pumpkin?! I am raising both hands! When pumpkin season rolls around I always like to kick things off with Pumpkin…

The post Pumpkin Cookies appeared first on Two Peas & Their Pod.

Easy Masala Chai Recipe

Behold, a seriously dreamy cup of chai. It’s creamy, dairy-free, naturally sweetened, caffeine optional, and perfectly spiced.
We already have recipes on the blog for Caffeine-Free Chai Mix and a Vegan Chai Latte. But as we’ve played around…

Easy Masala Chai Recipe

Behold, a seriously dreamy cup of chai. It’s creamy, dairy-free, naturally sweetened, caffeine optional, and perfectly spiced.

We already have recipes on the blog for Caffeine-Free Chai Mix and a Vegan Chai Latte. But as we’ve played around more with customizing the spices and perfecting the flavor, we came up with this version, which uses fresh ginger and whole spices.

We must say, this is our perfect cup of chai. Swoon!

Easy Masala Chai Recipe from Minimalist Baker →

Pomander Orange Cake

Pomander Orange Cake

This Orange Pomander Cake is directly inspired by pomander balls. It’s an easy to put together loaf cake that is fragrant with fresh orange juice and zest, as well as plenty of spicy ground cloves. The loaf is topped with an orange and clove glaze that adds an extra layer of sugar …

The post Pomander Orange Cake appeared first on Baking Bites.

Pomander Orange Cake

This Orange Pomander Cake is directly inspired by pomander balls. It’s an easy to put together loaf cake that is fragrant with fresh orange juice and zest, as well as plenty of spicy ground cloves. The loaf is topped with an orange and clove glaze that adds an extra layer of sugar and spice, tying everything together perfectly.

Orange Pomander balls are one of my favorite crafty things to make around the holidays. They are made by studding oranges with whole cloves, releasing both the bright zest of the citrus and the warm spiciness of the cloves. They smell amazing and can be used to both decorate and freshen a room. These two ingredients are often used in holiday baking, as well, so the smells of the pomanders are linked to the smells of Christmas for me – even though you can certainly enjoy the scented oranges themselves all year round.

Since oranges are a primary component of this cake, it’s important that you stick with fresh fruit. Fresh oranges have a nice acidity that you won’t find in refrigerated orange juice, and it really makes this cake pop. Plus, you’ll want to use the fresh orange zest for maximum orange flavor.

I really enjoy this cake with the glaze, although you can skip it if you prefer to. This is an excellent bake to make for holiday brunches or desserts. I have served it up both ways with many requests for seconds. It’s such a simply cake to put together, it’s almost surprising how much flavor you’ll find in each bite!

Pomander Orange Cake
2 1/2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp salt
1 large egg
2 tbsp orange zest
1/2 cup orange juice, freshly squeezed
1/2 cup buttermilk
1 tsp vanilla extract
1/3 cup butter, melted

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground cloves and salt.
Add in egg, orange zest, orange juice, buttermilk and vanilla extract and whisk until well-combined. Add in melted butter and whisk until batter is smooth. Pour into prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. Allow loaf to cool in the pan for at least 15 minutes before turning it out and allowing it to cool completely on a wire rack. Drizzle with pomander glaze.

Makes 1 loaf; serves 10.

Pomander Orange Glaze
1 1/2 cups confectioners’ sugar
2 tsp orange zest
1/4 tsp ground cloves
2 tbsp freshly squeezed orange juice
2 tbsp butter, room temperature

In a medium bowl, whisk together all ingredients until smooth. If needed, whisk in a few additional tablespoonfuls of confectioners’ sugar to thicken. Drizzle onto cooled cake.

The post Pomander Orange Cake appeared first on Baking Bites.

Mulled Cider

Mulled cider is the very best cozy drink! Infused with spices like cinnamon and cloves, you can make it in a slow cooker or on the stove. Here’s a recipe for gray days and chilly evenings by the fire: mulled cider! Not only will it lift your spirits, it makes your kitchen smell like a candle shop. Alex and I made it for friends the other day, and instantly everyone gathered around the pot, chattering and cupping their hands around the warm mugs. Yes, it cultivates community too! Mulled cider is great for entertaining (like Thanksgiving and Christmas), and it’s easy to make on the stove or a slow cooker. Ready to get started? What are mulled cider spices? Mulled cider is made with whole spices, which infuse the entire drink with that signature cozy flavor. If you taste straight apple cider, you’ll find the flavor is crisp and apple forward. But after simmering with mulling spices, the flavor blossoms into something warm and spiced. Because dried and ground spices would end up making the drink cloudy, you’ll use whole spices for the simmering. Mulled cider spices include: Cinnamon sticks Cloves Allspice berries Whole nutmeg Star anise Star anise is the […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Mulled cider is the very best cozy drink! Infused with spices like cinnamon and cloves, you can make it in a slow cooker or on the stove.

Mulled cider

Here’s a recipe for gray days and chilly evenings by the fire: mulled cider! Not only will it lift your spirits, it makes your kitchen smell like a candle shop. Alex and I made it for friends the other day, and instantly everyone gathered around the pot, chattering and cupping their hands around the warm mugs. Yes, it cultivates community too! Mulled cider is great for entertaining (like Thanksgiving and Christmas), and it’s easy to make on the stove or a slow cooker. Ready to get started?

Mulled cider

What are mulled cider spices?

Mulled cider is made with whole spices, which infuse the entire drink with that signature cozy flavor. If you taste straight apple cider, you’ll find the flavor is crisp and apple forward. But after simmering with mulling spices, the flavor blossoms into something warm and spiced. Because dried and ground spices would end up making the drink cloudy, you’ll use whole spices for the simmering. Mulled cider spices include:

  • Cinnamon sticks
  • Cloves
  • Allspice berries
  • Whole nutmeg
  • Star anise

Star anise is the most unique of all these mulled cider spices. It’s star-shaped and is available at most grocery stores. If you can’t find it, you can also buy star anise online.

Mulled cider spices

Tips for making the best mulled cider

While mulled cider isn’t rocket science, there are a few things to keep in mind when making this cozy drink. Here’s what makes this recipe your new go-to:

  • Toast the spices first. Toasting the spices for a few minutes in the pot or a skillet helps to release even more of their flavor during the simmering time. (This kick starts the incredible aroma!)
  • Garnish last. If you cook mulled cider with fruit like orange slices and apple slices, they’ll fall to the bottom and the color will fade. Instead, use them as a garnish after cooking: it looks beautiful for serving!
  • Strain if desired. Some brands of apple cider have some particulate in the bottom of the jug. This is completely expected! You can strain off any particulate that rises to the top, or just stir to re-incorporate it.
Mulled cider

Three methods: Stovetop, Slow Cooker, Instant Pot!

There are a few different ways to make mulled cider: each have pros and cons! Here’s a breakdown:

  • Stovetop method: The quickest! Only takes 1 hour. The only thing is you’ll have to watch to make sure that it stays on the lowest warming setting: it shouldn’t even come to a simmer.
  • Slow cooker method: Takes 3 hours. Totally hands off, it’s great for times when you can throw ingredients in the slow cooker while you prep other foods. Also, you can leave it on the warm setting and serve it right out of the Crock Pot.
  • Instant Pot method: Same advantages as above! Use this version if you have a pressure cooker and not a slow cooker.
Spiked mulled cider

Step it up: make spiked mulled cider!

This mulled cider is fabulous on it’s own, but you can step it up by stirring in rum at the end! The rum adds a bit of warmth and takes it to another level. Spiked mulled cider is the perfect party drink! If you’re serving a party where not everyone is drinking, you could also leave out the rum and let guests add a splash to their own drinks. The quantity in the recipe below adds only 1/2 tablespoon rum per glass: so all you need is a small swig!

Mulled cider

More cozy drinks

Looking for more cozy drinks like this one? Some of our favorite warming drinks for the season are:

  • Vegan Hot Chocolate or Gingerbread Hot Chocolate: No need for pre-made packets! Homemade hot chocolate is easy to make and turns out creamy and chocolatey.
  • Apple Cider Sangria: This cozy sangria pairs sparkling apple cider with red wine, orange and cinnamon. In a word: wow.
  • Mulled Wine: Why not make mulled wine, too? Simmer red wine with orange zest, cloves, cinnamon sticks, allspice and honey. This cozy drink will warm you from the inside out!

This mulled cider is…

Vegetarian, gluten-free, plant-based, vegan, and dairy-free.

Print
Mulled cider

Best Mulled Cider


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 8

Description

Mulled cider is the very best cozy drink! Infused with spices like cinnamon and cloves, you can make it in a slow cooker or on the stove (and enjoy that aroma!).


Ingredients

  • 1 whole nutmeg
  • 10 allspice berries
  • 10 cloves
  • 2 star anise
  • 4 cinnamon sticks
  • 1/2 gallon apple cider*
  • 1/4 cup rum, optional
  • 1 small orange, for garnish
  • Whole cranberries, for garnish

Instructions

  1. Toast the spices: Add the nutmeg, allspice, cloves, star anise and cinnamon to the bottom of a pot (or to a skillet for Slow Cooker instructions). Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant.
  2. Stovetop cooking instructions: Turn the heat to low. Pour in the apple cider and bring to below a simmer, just barely bubbling. Warm for 1 hour on low heat (don’t let it simmer). Skim off any particulate if desired, or stir to re-incorporate it.
  3. Slow Cooker & Instant Pot instructions: Place the apple cider in the slow cooker or Instant Pot (pressure cooker) with the spices. Cook on low for 3 hours OR Normal using the Instant Pot “Slow Cooker” setting.
  4. If using, stir in the rum. Garnish with orange slices and cranberries, then serve.

Notes

*Doubles easily, and fits into a standard slow cooker or Instant Pot.

  • Category: Drink
  • Method: Stovetop / Pressure Cooker
  • Cuisine: American

Keywords: Mulled Cider, Hot Mulled Cider, Mulled Cider Spices, Mulled Cider Recipe

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Cranberry Chutney

Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty. Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home,…

Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty.

Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home, partially-used blocks of butter, and the miscellaneous leftover ends of bread that one collects when one constantly buys too much bread. When I returned, I realized that one of those bread pieces had been caught in the door and kept it from sealing closed.

Continue Reading Cranberry Chutney...

Claudia Fleming’s Stout Gingerbread

I could probably name about a dozen people who could be called baking legends. One of them is Claudia Fleming, who was the pastry chef at Gramercy Tavern, and whose book, The Last Course, became a cookbook classic. Claudia was known for desserts that managed to balance seasonal fruits, as well as chocolate, spices, herbs, grains, and even vegetables, not by using fancy techniques, but…

I could probably name about a dozen people who could be called baking legends. One of them is Claudia Fleming, who was the pastry chef at Gramercy Tavern, and whose book, The Last Course, became a cookbook classic.

Claudia was known for desserts that managed to balance seasonal fruits, as well as chocolate, spices, herbs, grains, and even vegetables, not by using fancy techniques, but by presenting them with contrasting or complementary ingredients. The Last Course is a compilation of some of her best desserts, which came out in 2001. (My copy, above, is a first edition and I’m proud to say I was one of the first people to buy it.) As books do, this one eventually sailed out of print and used copies went for steep prices. I held on to mine, resisting offers to sell it. But I’m happy to report that The Last Course is back in print, and available to all.

Continue Reading Claudia Fleming’s Stout Gingerbread...

Maple Roasted Sweet Potatoes with Pecans

Whether you call them Maple Roasted Sweet Potatoes or candied yams, these tender, sweet, and irresistible nuggets are the quintessential Thanksgiving side dish. They’re also super simple to prepare, which gives them a permanent spot on my Thanksgiving menu. Because when I’m trying to cook ten recipes at once, I need things to be as […]

The post Maple Roasted Sweet Potatoes with Pecans appeared first on Budget Bytes.

Whether you call them Maple Roasted Sweet Potatoes or candied yams, these tender, sweet, and irresistible nuggets are the quintessential Thanksgiving side dish. They’re also super simple to prepare, which gives them a permanent spot on my Thanksgiving menu. Because when I’m trying to cook ten recipes at once, I need things to be as simple as possible! Just mix everything up in a dish, pop it in the oven, and let them do their thing while you work on the rest of the meal. Done and done!

Originally posted 11/19/11, updated 11/07/19.

Maple Roasted Sweet Potatoes with Pecans – A Classic Thanksgiving Side

Overhead view of a casserole dish full of Maple Roasted Sweet Potatoes with pecans with a wooden spoon on a deep blue background

Are They Yams or Sweet Potatoes?

This has been the topic of much debate for decades. While these orange fleshed root vegetables are often labeled “yams” at the grocery store, that’s really just a slang term and true yams are a different vegetable all together. Here is a great video clip from Alton Brown’s Serious Eats that goes over the history of sweet potatoes and the controversy over the term “yam” (worth the watch just for the “man yam” bit).

But I don’t care what you call them. Language is fluid. Just make sure to buy the orange guys for this recipe. ;)

Can You Make These Roasted Sweet Potatoes Ahead?

While you can roast these the day before and reheat on Thanksgiving day, I think they have a much better presentation when prepared fresh. The appearance does change from a glassy candied appearance to sort of a darker dull color after refrigeration. Instead, go ahead and peel and cube your sweet potatoes the day before so that all you have to do on the big day is pop them in the oven.

Can I Roast The Sweet Potatoes at a Lower Temperature?

If you’re trying to do double duty and roast these sweet potatoes at the same time as your turkey, you can make it work. If your turkey is being roasted at 350ºF, you can roast the sweet potatoes at the same time, keeping in mind that they will take much longer to roast (probably an additional 20 minutes or so). Make sure to stir the sweet potatoes about every 20 minutes while roasting.

 

Maple Roasted Sweet Potatoes with Pecans

Maple Roasted Sweet Potatoes with Pecans (aka Candied Yams) are an easy, classic Thanksgiving side dish that everyone will love.

  • 3 lbs. sweet potatoes ($3.39)
  • 2 Tbsp butter ($0.20)
  • 1/4 cup brown sugar ($0.16)
  • 1/4 cup maple syrup ($1.20)
  • 1/4 tsp cinnamon ($0.02)
  • 1/8 tsp ground cloves ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1/2 cup pecans ($1.76)
  1. Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 3/4 inch cubes. Place the sweet potato cubes in a large casserole dish (11×15" or 5 quart).

  2. Combine the butter, brown sugar, maple syrup, cinnamon, cloves, and salt in a small bowl. Microwave for about 30 seconds, or until the butter is melted, then stir until combined. Pour the butter mixture over the sweet potatoes in the casserole dish, and stir to coat.

  3. Transfer the casserole dish to the preheated oven and roast for 20 minutes. While the sweet potatoes are roasting, roughly chop the pecans. After roasting for 20 minutes, add the chopped pecans, give everything a good stir, and then roast for an additional 15-20 minutes, or until the sweet potatoes are very soft and the liquid in the casserole dish has reduced to a sticky candy coating. Serve hot.

Want more Thanksgiving recipes? Check out our Holiday Recipes category!

Front view of the casserole dish full of Maple Roasted Sweet Potatoes with Pecans with pine cones on the side

 

How to Make Maple Roasted Sweet Potatoes – Step By Step Photos

Diced sweet potatoes in casserole dish

Preheat the oven to 400ºF. Peel and dice 3 lbs. of sweet potatoes into 3/4-inch cubes. Place them in a large casserole dish (11×15″ or 5 quart). 

Butter maple syrup brown sugar and spices

Combine 2 Tbsp butter, 1/4 cup brown sugar, 1/4 cup maple syrup, 1/4 tsp cinnamon, 1/8 tsp ground cloves, and 1/4 tsp salt in a small bowl. Microwave for about 30 seconds to melt the butter, then stir to combine.

Butter mixture being poured over cubed sweet potatoes

Pour the butter mixture over the sweet potatoes and stir until they’re all evenly coated. Transfer the sweet potatoes to the preheated oven and roast for 20 minutes.

Chopped pecans on a cutting board with measuring cup

While the sweet potatoes are roasting, roughly chop 1/2 cup pecans (or just use pre-chopped pecans).

Pecans added to half roasted sweet potatoes

After roasting for 20 minutes, add the chopped pecans, give everything a really good stir, and return the sweet potatoes to the oven. Roast for an additional 15-20 minutes.

Fully roasted sweet potatoes in the casserole dish

Roast until the sweet potatoes are very tender and all the liquid in the bottom of the dish has reduced to a sticky candy coating.

front view of roasted sweet potatoes in the casserole dish

I mean, look at those potatoes… 🤩

Maple Roasted Sweet Potatoes in a casserole dish with a wooden spoon on a blue background with leaves and pine cones on the side.

These Maple Roasted Sweet Potatoes (or candied yams, whatever) will be a stunning addition to your Thanksgiving table!

The post Maple Roasted Sweet Potatoes with Pecans appeared first on Budget Bytes.

Pumpkin Ruffled Milk Pie

Skip the boring old pumpkin pie—this unique twist on a traditional Greek dessert is the show-stopping Thanksgiving dessert you’ve been looking for! With crispy, ruffled layers of phyllo dough on top and a custardy, bread pudding-like interior infused with pumpkin and spices, this ruffled milk pie is a textural experience unlike anything you’ve ever had […]

Skip the boring old pumpkin pie—this unique twist on a traditional Greek dessert is the show-stopping Thanksgiving dessert you’ve been looking for!

With crispy, ruffled layers of phyllo dough on top and a custardy, bread pudding-like interior infused with pumpkin and spices, this ruffled milk pie is a textural experience unlike anything you’ve ever had before.

Pumpkin Ruffled Milk Pie

The most unusual twist on pumpkin pie yet?

Perhaps.

This pumpkin-spiced ruffle milk pie gives me all the feels. I mean, talk about a stunning dessert with surprisingly little effort (I’ll take phyllo dough over pie crust any day).

Ruffled milk pie has Greek origins, known also as galatopita (literally ‘pie made with milk‘), made from layers of flaky phyllo dough and a sweet milk and egg custard. This version adds pumpkin and spices for a festive twist that will no doubt make an impression on your Thanksgiving table.

Pumpkin Ruffled Milk Pie

It’s really hard to compare galatopita to anything else in the American dessert repertoire. For those of us who’ve never had the original Greek version before, I would describe it as something like a phyllo bread pudding, with a crispy top and a soft and creamy, yet slightly chewy center.

The texture reminded me a lot of the dish called štruklji that we enjoyed in Croatia and Slovenia this past spring (in Slovenia it was a sweet version, steamed phyllo filled with an orange-scented chocolate sauce, while in Croatia it was savory, baked with fresh farmers cheese). But the texture of the steamed phyllo is very similar to what you end up with here when the phyllo bakes within the milk custard.

I infused the milk custard with pumpkin puree and pumpkin spices (enough to be brightly flavored, but not so much spice that the delicate flavor of the milk custard and buttery phyllo get overpowered). With a brush of honey butter and a dusting of powdered sugar on top, it’s the perfect amount of sweetness to balance out the more savory nature of the phyllo itself.

The top of the ruffled phyllo dough turns golden brown and gorgeously crispy in the oven, while the base softens within the silky sweet, lightly spiced pumpkin custard.

Pumpkin Ruffled Milk Pie

I will say this: some people might not like this pie, mainly because the texture of it is so unexpected and unusual. Soft baked phyllo dough is interesting, to say the least, and not what you expect when you see that beautiful crispy topping.

The two phyllo-based dishes most Americans are familiar with are baklava and spanakopita, and this pie isn’t anything like either of them.

So keep an open mind… and maybe make a second dessert to serve alongside this one (might I suggest this Pecan Fudge Pie? It’s a sure crowd-pleaser.)

(more…)

Maple Brown Butter Pumpkin Pie

There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it […]

The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.

There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it up just enough to make you go “Oooh…” with that first bite, but not enough that it made what is normally a very easy pie into something complicated. Enter my Maple Brown Butter Pumpkin Pie.

Maple Brown Butter Pumpkin Pie

Overhead view of a Maple Brown Butter Pumpkin Pie with a slice cut out, on a plate, with whipped cream on top.

What Makes this Pie Special?

Brown butter and maple syrup. A magical combination. If you don’t know, browned butter is a magical elixir that makes any baked good even better. It gives food a wonderfully rich and nutty flavor that is unparalleled. I also switched out some of the usual sugar in this pumpkin pie for maple syrup. The results are subtle, but just enough to set this pie apart.

What Kind of Pie Crust Should I Use?

I’m not going to lie, I used a store bought pie crust. Why? Because while pie crust may seem simple on the surface (flour, fat, water), it is a bit nuanced and it’s not something I’m not super confident with yet. Plus, you have to add steps to chill the dough etc., and when it comes to pumpkin pie, I just don’t have time for that. I NEED MY PUMPKIN PIE. Not having that extra work was worth the $0.85 cents I paid for the pre-made crust.

So, you can make your own pie crust or buy a frozen or refrigerated pie crust. Whatever works for you will work for this Maple Brown Butter Pumpkin Pie. Just make sure it’s unbaked and deep dish. If using a frozen pie crust, you can pour the filling into the crust frozen, without thawing first.

If you want to make a homemade crust, a site I really trust for baked goods is Sally’s Baking Addiction. She has a Buttery Flakey Pie Crust recipe or All Butter Pie Crust recipe, both of which look great.

Whipped cream being scooped onto a slice of Maple Brown Butter Pumpkin Pie

Can I Make This Maple Brown Butter Pumpkin Pie Ahead?

Yes, in fact, I suggest you make this pie ahead of time. Pumpkin pie takes a while to cook (almost an hour) and then takes another hour to hour and a half to cool. You’ll want it to be mostly cool before cutting into it, so the custard is well set. If you refrigerate it overnight, it sets even more, and is, IMHO, even better. Just make sure it’s completely cool before refrigerating to prevent condensation.

How Long Does Pumpkin Pie Last?

Because pumpkin pie is a custard (milk and eggs) you will need to refrigerate this pie. Make sure it’s completely cool before refrigerating, then it will last about 4 days in the refrigerator, if it’s not eaten by then!

Can I Make This Pumpkin Pie Dairy-Free or Vegan?

Unfortunately there aren’t any easy swaps for this one to make it dairy-free or vegan. Custards can be quite finicky and swapping out the evaporated milk or eggs (or brown butter for that matter), will have a massive effect on the texture. There are vegan pumpkin pie recipes out there on the web, though. So if that’s what you’re looking for I suggest following a recipe from someone who has already tested and perfected that technique (I have not).

Overhead view of a baked Maple Brown Butter Pumpkin Pie, uncut with whipped cream, mini pumpkins, and leaves on the side.

 

Maple Brown Butter Pumpkin Pie

This Maple Brown Butter Pumpkin Pie is the perfect special touch for your Thanksgiving dinner, without adding a lot of extra work or unusual ingredients.

  • 4 Tbsp butter ($0.39)
  • 1/4 cup maple syrup ($1.20)
  • 1/4 cup brown sugar ($0.16)
  • 1 tsp cinnamon ($0.10)
  • 1/2 tsp ground ginger ($0.05)
  • 1/8 tsp ground cloves ($0.02)
  • 1/4 tsp salt ($0.02)
  • 2 large eggs ($0.47)
  • 1 15oz. can pumpkin purée ($0.79)
  • 1 cup evaporated milk ($0.65)
  • 1 unbaked 9-inch deep dish pie crust ($0.85)
  1. Preheat the oven to 425ºF. Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.

  2. Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.

  3. Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth. Lastly, add the evaporated milk, and whisk until smooth again.

  4. Place the pie dish with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.

  5. Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

  6. Remove the pie from the oven and let cool at room temperature for about one hour. Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage.

Scroll down to see the step by step photos!

A slice of Maple Brown Butter Pumpkin Pie close to the camera, whole pie in the background.

 

How to Make Maple Brown Butter Pumpkin Pie – Step by Step Photos

Brown butter in a skillet

Preheat the oven to 425ºF. Cut the butter into four one-tablespoon chunks and add them to a small skillet. Heat the butter over medium heat, stirring continuously, until the butter solids sink to the bottom, turn deep brown, and take on a nutty aroma. The butter will become quite foamy before this happens, but eventually you’ll be able to see, as you stir, the browned solids on the bottom. Remove the butter from the heat immediately to prevent burning and pour the hot butter into a mixing bowl. For more detailed directions on how to brown butter, see my tutorial: How to Make Brown Butter.

Brown Butter, Maple Syrup, Brown Sugar, and Spices in a bowl

Add 1/4 cup maple syrup, 1/4 brown sugar, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/8 tsp ground cloves, and 1/4 tsp salt to the browned butter, then whisk until combined.

Eggs and pumpkin in bowl with butter and sugar mixture

Add two large eggs and one 15 oz. can of pumpkin purée to the butter and sugar mixture, then whisk until smooth.

Evaporated milk being poured into the bowl.

Lastly, add 1 cup evaporated milk, and whisk until smooth again.

Pie filling being poured into a pie crust

Place your 9-inch deep dish pie plate with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin pie filling into the crust, then transfer to the preheated oven.

Baked Maple Brown Butter Pumpkin Pie

Bake the pumpkin pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and bake for an additional 35-40 minutes, or until it’s domed in the center, slightly browned on the edges, and the center is no longer liquid, but still jiggles just slightly when you shake the pan. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

Baked Maple Brown Butter Pumpkin Pie with mini pumpkins in the background

Although it may be hard, let the pie cool for at least one hour before slicing and serving so the custard can set. Once cooled, you can serve your Maple Brown Butter Pumpkin Pie or cover and refrigerate to serve the next day!

Overhead view of a Maple Brown Butter Pumpkin Pie with a slice cut out, on a plate on the side with whipped cream.

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