Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the…

A Couple Cooks – Recipes worth repeating.

This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the day.

Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Looking for a fun breakfast idea? Try carrot cake baked oatmeal! Here’s everyone’s favorite cake dressed up as a wholesome way to start the day. It’s cozy and comforting, flecked with orange carrots and flavored with cinnamon, ginger, and nutmeg. Steel cut oats add heartiness, and it’s seriously simple to throw together and eat off a pan all week. This one’s a favorite of ours: especially in the spring! Here’s how to make it.

Ingredients in carrot cake baked oatmeal

This carrot cake baked oatmeal has a twist: it’s make with steel cut oats instead of rolled oats! It’s a spin on our favorite pumpkin pie baked oatmeal, with carrots and cozy spices instead. Best of all, it’s an idea brought to us by a reader, Heather! She let us know that she makes our pumpkin oatmeal all the time and she even created a few other “flavors”: one of which was carrot cake. We knew we needed to try it out, and it’s become a big favorite around here. Here’s what you’ll need for this recipe:

  • Carrots
  • Raw steel cut oats (do not use rolled oats; see below
  • Olive oil
  • Egg
  • 2% milk
  • Maple syrup
  • Cinnamon, ginger, and nutmeg
  • Baking powder and salt
  • Pecan pieces
Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Steel cut oats vs rolled oats

This carrot cake baked oatmeal uses steel cut oats, not rolled oats. What’s the difference?

  • Steel cut oats are whole grain oats that are cut into nubs: the grains look like brown rice or barley
  • Rolled oats are oat groats that are rolled through steel rollers: this gives them a flat shape and makes them much quicker to cook. Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day! See Steel Cut vs Rolled Oats.
  • Don’t substitute rolled oats here! The recipe is designed for steel cut oats, so the liquid quantities and bake time don’t work for rolled oats.

It takes 1 hour, but leftovers save well

This carrot cake baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. However, the leftovers save well and make for a healthy breakfast recipe that lasts throughout the week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.

More carrot recipes

Got leftover carrots? Here are some more carrot recipes to use up a bunch!

This carrot cake baked oatmeal recipe is…

Vegetarian and gluten-free. For dairy-free, use almond milk.

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Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Carrot Cake Baked Oatmeal


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 to 8

Description

There’s nothing cozier than baked oatmeal! This baked steel cut oatmeal is carrot cake flavored, with cozy spices and pecans.


Ingredients

  • 3 large carrots (1 ½ cups grated)
  • 2 tablespoons extra-virgin olive oil
  • 1 large egg (or flax egg for vegan)
  • 2 cups 2% milk (or oat or almond milk)
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 1 cup raw steel cut oats (do not use rolled oats)
  • ⅓ cup pecan pieces

Instructions

  1. Preheat the oven to 375F. Grease a 8×8 or 9×9 baking dish.
  2. Peel and finely grate the carrots, enough for 1 ½ cups.
  3. In a medium bowl, whisk together the olive oil, egg, milk, maple syrup and vanilla extract.
  4. In a small bowl, stir together the cinnamon, ginger, nutmeg, baking powder and kosher salt. Pour into the bowl with the wet ingredients and whisk to combine. Stir in the steel cut oats.
  5. Pour the mixture into the prepared baking dish, then mix in carrots and spread them around evenly. Cover the pan loosely with foil.
  6. Bake for 30 minutes. Remove the foil then sprinkle with pecans. Bake another 30 to 35 minutes until set. Serve warm, or refrigerate and eat leftovers for several days. (Note: This baked steel cut oatmeal is best warm or room temperature. Leftovers store well and can be reheated. To make it ahead, you could bake the entire pan and reheat: or prepare the wets and dries separately and refrigerate overnight, keeping the carrots in a separate container, and then mix them and bake the next morning.)
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Baked steel cut oatmeal, Baked Oatmeal, Steel Cut Oatmeal, Carrot Cake Oatmeal, Brunch Recipes

A Couple Cooks - Recipes worth repeating.

Easy Quiche Lorraine

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!

The post Easy Quiche Lorraine appeared first on Budget Bytes.

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless! Chock full of bacon and swiss cheese, this creamy custard baked in a pastry crust can be served hot or cold for breakfast, lunch, or brunch. Serve it with a side dish to make it a filling dinner. I love that you can prepare it a day ahead and that it takes almost no time to assemble. Just cook the bacon and aromatics, mix the custard ingredients, and go!

Overhead shot of a slice of Quiche Lorraine being lifted out of the pie plate.

What is Quiche Lorraine?

Quiche Lorraine is what my kid calls an egg pie. It’s a custard set in a pastry crust that gets its name from the Lorraine region in France. Traditionally it’s made with eggs, cream, bacon, and swiss cheese. But feel free to use the ingredients you have. It’s your kitchen!

What You’ll Need

The best part of making this Quiche Lorraine recipe is its versatility. If you’re not intent on keeping things traditional, you can substitute almost all ingredients to better fit your preferences.

  • Eggs – these create the custard necessary to bind all of the ingredients together. You can substitute eggs with a vegan egg alternative, like Just Egg.
  • Cream Cheese, Heavy Cream, and Milk– the fat in the cream cheese, heavy cream, and milk helps create a silky custard texture. You can substitute the heavy cream with all milk and two tablespoons of butter. Use plant-based cream cheese, heavy cream, and milk alternatives if you don’t do dairy.
  • Bacon– adds a big hit of smoky, salty savoriness. You can substitute it with ham, pancetta, salami, or your favorite meatless bacon alternative. If you don’t do pork, use diced roasted chicken or turkey.
  • Swiss Cheese – is the traditional choice for Quiche Lorraine, but use whatever cheese you have handy. Gouda, provolone, cheddar, and mozzarella are all excellent substitutions.
  • Puff Pastry – is the vehicle that holds the filling. Par-baking the puff pastry helps keep it from getting soggy as the liquid custard bakes. Pie crust is the traditional choice for quiche, and makes a great substitute for puff pastry. Of course, you can always make my Easy 3-Ingredient Pie Crust.
  • Onion and Garlic – these aromatics help flavor the custard. You can substitute them with leeks, green onions, or shallots. You can also replace the onion with one teaspoon of onion powder or one tablespoon of dried onion flakes and the garlic with one-eighth of a teaspoon of garlic powder. Add them to the custard when you add the nutmeg to prevent scorching.
  • Nutmeg– just a pinch helps enhance the creamy flavor of the custard. If you don’t have nutmeg, skip it.
Side shot of a slice of Quiche Lorraine being lifted out of the pie plate.

What To Serve With Quiche Lorraine

You can take Quiche Lorraine from a light breakfast or lunch to a full-on dinner by pairing it with a soup, salad, or a veggie-based side dish. Try some of these Budget Bytes favorites!

How To Store Quiche Lorraine

Allow your quiche to cool completely before storing it in the fridge. If leaving it in the pie pan, cover leftovers with plastic wrap or aluminum foil and refrigerate for up to four days. You can also slice what’s left of the quiche and store the slices in an airtight container. To freeze leftovers, portion and wrap the pieces in aluminum foil, then place them in a freezer-safe container. They will remain fresh for up to a month.

How To Reheat Leftovers

Bring refrigerated slices to room temperature while you preheat your oven to 350°F. Thaw frozen slices overnight in the fridge. Then, cover the crust with aluminum foil or a pie shield and reheat for fifteen minutes or until steaming. In a pinch, you can reheat leftovers in your microwave, but be warned, the texture will become slightly rubbery.

Overhead shot of a slice of Quiche Lorraine on a white plate with a fork in it.
Overhead shot of a slice of Quiche Lorraine being lifted out of the pie plate.
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Easy Quiche Lorraine

You're going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine French
Total Cost $10.13 recipe / $1.27 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 slices
Calories 446kcal

Ingredients

  • 1 sheet puff pastry $3.25
  • 4 strips bacon $1.00
  • 1 yellow onion, diced $0.41
  • 1 clove garlic, minced $0.08
  • 2 cups shredded Swiss cheese $2.15
  • 4 oz cream cheese $1.10
  • 1/4 cup heavy cream, plus more for brushing crust edges $0.42
  • 1/4 cup milk $0.17
  • 5 eggs, lightly beaten $1.33
  • 1/4 tsp ground nutmeg $0.10
  • 1/2 tsp salt $0.04
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp chopped fresh Italian parsley for garnish (optional) $0.06

Instructions

  • Set a rack in the middle of your oven and preheat it to 425°F. Next, roll the puff pastry into an 11-inch square and transfer it to a 9-inch diameter pie plate. Then puncture the bottom of the puff pastry a few times with a fork and trim the edges.
  • Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Then, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
  • While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
  • Remove the puff pastry from the oven. Carefully remove the pie shield. Then carefully remove the parchment paper with the beans or pie weights.*
  • Cook the onion in the bacon drippings until translucent (about 2 minutes). Next, add the garlic clove and cook until fragrant (about 1 minute).
  • In a large bowl, beat the cream cheese, heavy cream, and milk until smooth.
  • Add the eggs, nutmeg, salt, and freshly ground pepper. Finally, set aside 2 tablespoons of chopped bacon for garnish and add the rest to the filling.
  • Pour the filling into the prebaked crust. Brush the crust with 1 teaspoon of heavy cream.
  • Cover the edges of the quiche with a pie shield or aluminum foil ring. Bake until the crust is golden brown and the filling sets, about 25 minutes. Remove the pie shield and cool the quiche for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.*

See how we calculate recipe costs here.

Notes

*Dry beans can be cooled, stored in an air-tight container, and reserved for future use as pie weights.
*You will know the quiche has set when you insert a toothpick in the center and it comes out clean.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 17g | Protein: 16g | Fat: 35g | Sodium: 434mg | Fiber: 1g
Overhead shot of Quiche Lorraine in a pie plate.

How to Make Quiche Lorraine – Step by Step Photos

Overhead shot of puff pastry being trimmed.
Set a rack in the middle of your oven and preheat it to 425°F. Next, roll 1 sheet of puff pastry into an 11-inch square. Transfer the puff pastry to a 9-inch diameter pie plate. Trim the edges.
Overhead shot of dry beans/ pie weights being added to the parchment paper-lined sheet of puff pastry.

Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Next, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.

Overhead shot of bacon frying in a pan.

While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the 4 strips of bacon and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.

Overhead shot of beans being removed from par-baked crust.

Remove the puff pastry from the oven and carefully remove the pie shield and the parchment paper with the dry beans/pie weights. The beans can be cooled, stored in an airtight container, and reused for future preparations.

Overhead shot of onions and garlic being cooked in a pan with bacon drippings.

Next, cook 1 diced yellow onion in the bacon drippings until translucent (about 2 minutes). Then, add 1 minced garlic clove and cook until fragrant (about 1 minute).

Overhead shot of whipped cream cheese, heavy cream, and milk.

In a large bowl, beat 4 ounces of cream cheese, 1/4 cup of heavy cream, and 1/4 cup of milk until smooth.

Overhead shot of quiche ingredients in a bowl.

Add the 5 eggs, ¼ teaspoon of nutmeg, ½ teaspoon of salt, and ¼ teaspoon of freshly ground pepper. Next, set aside 2 tablespoons of bacon for garnish and add the rest of the chopped bacon into the filling.

Overhead shot of cream being brushed on puff pastry.
Finally, pour the filling into the prebaked crust. Then, brush the edges of the crust with 1 teaspoon of heavy cream.
Overhead shot of Quiche Lorraine in a pie plate.
Cover the edges of the quiche with a pie shield or aluminum foil ring. Then bake until the crust is golden brown and the filling sets, about 25 minutes. You will know the filling has set when you insert a toothpick in the middle and it comes out clean. Cool for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.
Side shot of a slice of Quiche Lorraine being lifted out of the pie plate.

More Easy Quiche and Frittata Recipes

The post Easy Quiche Lorraine appeared first on Budget Bytes.

Vegan Chai-Spiced Coffee Creamer

Your mornings are about to get a LOT cozier thanks to our new chai-spiced coffee creamer. Made with dairy-free milk, maple syrup, and warming spices in a blender in just 5 minutes, it’s like having a coffeehouse in the comfort of your own home! 
A…

Vegan Chai-Spiced Coffee Creamer

Your mornings are about to get a LOT cozier thanks to our new chai-spiced coffee creamer. Made with dairy-free milk, maple syrup, and warming spices in a blender in just 5 minutes, it’s like having a coffeehouse in the comfort of your own home! 

Add this EASY, versatile creamer to black tea for a quick chai latte, to a cup of coffee for a dirty chai, or to roasted dandelion root tea for a cozy, caffeine-free option.

Vegan Chai-Spiced Coffee Creamer from Minimalist Baker →

Vegan Chai-Spiced Crème Brûlée

Decadent crème brûlée without eggs or dairy or special equipment? Impossible, right!? Wrong! Friends, we’ve got you covered. This vegan crème brûlée is a dreamboat dessert inspired by a recipe in the gorgeous cookbook Mumbai Modern.
Imagine: a creamy, …

Vegan Chai-Spiced Crème Brûlée

Decadent crème brûlée without eggs or dairy or special equipment? Impossible, right!? Wrong! Friends, we’ve got you covered. This vegan crème brûlée is a dreamboat dessert inspired by a recipe in the gorgeous cookbook Mumbai Modern.

Imagine: a creamy, chai-spiced cashew custard with a crackly, caramelized top. Simple methods and just 10 ingredients required for this elegant dessert. Let’s brûlée!

What is Crème Brûlée?

The first known recipe for crème brûlée, which translates to “burnt cream,” appears in a French cookbook from 1691.

Vegan Chai-Spiced Crème Brûlée from Minimalist Baker →

Butternut Squash Soup

Butternut squash soup is a warm and creamy soup made with roasted butternut squash, rich cream, and cozy herbs like sage and nutmeg.

The post Butternut Squash Soup appeared first on Budget Bytes.

A few weeks ago I got a SUPER good deal on some butternut squashes, so we’ve been using them in recipes ever since (yes, they have survived on our countertop for weeks). This week we whipped up this super simple creamy butternut squash soup. The flavors in this soup are simple yet warm, and the soup is a breeze to prepare, which makes it a total win in my book. This butternut squash soup is definitely going to become a new fall staple for me!

Three bowls of butternut squash soup next to a squash cut in half.

What’s in Butternut Squash Soup

I love this soup for its simplicity. It starts with butternut squash and onions that have been roasted to intensify the flavors and add a slightly caramelized sweetness. The roasted vegetables are then blended with chicken broth until it’s thick and smooth, seasoned with nutmeg and sage, and heated through. For an extra luxurious finish, we stir in a half cup of heavy cream at the end. It’s simple, but so *chef’s kiss* perfect!

What Else Can I Add?

I think this butternut squash is perfect in its simplicity, but if you want to take it in another direction, there are so many options! Try some of these variations to make it your own:

  • Add a pinch or two of cayenne pepper to make it spicy
  • Add a tablespoon or two of curry powder for a different flavor profile
  • Make it vegetarian by using vegetable broth in place of chicken broth
  • Make it vegan by using vegetable broth and full-fat coconut milk instead of heavy cream.
  • Roast apple slices with the butternut squash and onions for a slightly sweeter soup
  • Skip the cream for a lighter yet still very flavorful soup

What to Serve with Butternut Squash Soup

This soup is begging for some hearty bread for dipping, or you can top off your bowl with a handful of homemade croutons. This soup would also pair nicely with something like our Oven Roasted Autumn Medley or Autumn Kale and Apple Salad.

Overhead view of a pot full of butternut squash soup with the ladle being lifted.
Overhead view of three bowls of butternut squash soup with cream swirled on top.
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Butternut Squash Soup

Butternut squash soup is a warm and creamy soup made with roasted butternut squash, rich cream, and cozy herbs like sage and nutmeg. 
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $3.72 recipe / $0.93 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 1.25 cups each
Calories 287kcal

Ingredients

  • 2 lbs. butternut squash (4 cups cubed) $1.78
  • 1 yellow onion $0.37
  • 2 Tbsp olive oil $0.32
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 3 cups chicken broth** $0.36
  • 1/8 tsp nutmeg $0.02
  • 1/4 tsp rubbed sage $0.02
  • 1/2 cup heavy cream $0.83

Instructions

  • Preheat the oven to 400°F. Peel and dice the butternut squash.* Cut the onions into wedges.
  • Place the squash and onions on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are well coated in oil.
  • Roast the vegetables in the oven for about 30 minutes, stirring after about 20 minutes of roasting. After roasting for 30 minutes, the squash should be tender and slightly browned on the edges.
  • Transfer the roasted vegetables to a blender and add the chicken broth. Purée the vegetables and broth until smooth.
  • Pour the puréed soup to a pot and add the nutmeg and sage. Heat the soup over medium, stirring occasionally, until heated through.
  • Stir the heavy cream into the soup, then taste and adjust the salt or other seasonings to your liking. Serve hot.

See how we calculate recipe costs here.

Notes

*Need help peeling and dicing butternut squash? See our tutorial on how to cut butternut squash.  
**The overall flavor and quality of this soup will depend a lot on the flavor and quality of the broth used. We use broth made with Better Than Bouillon. 

Nutrition

Serving: 1.25cups | Calories: 287kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Sodium: 818mg | Fiber: 5g
Overhead view of a single bowl full of butternut squash soup with cream swirled on top.

How to Make Butternut Squash Soup – Step by Step Photos

Butternut squash and onions being prepped for roasting.

Preheat the oven to 400°F. Peel and dice about 2 lbs of butternut squash into ½-inch cubes (about 4 cups diced). Slice one yellow onion. Place the squash and onion on a parchment-lined baking sheet, drizzle with 2 Tbsp olive oil, and sprinkle with ¼ tsp pepper and ¼ tsp salt. Toss to coat.

Roasted squash and onions on a baking sheet.

Roast the squash and onions in the preheated oven for 30 minutes, stirring once after 20 minutes. The squash should be tender and slightly browned after 30 minutes of roasting. If not, add more time.

Broth being poured into a blender with the roasted vegetables.

Add the roasted butternut squash and onions to a blender along with 3 cups of chicken broth.

Pureed vegetables in the blender.

Purée the vegetables and broth until smooth.

Butternut squash soup in a pot with herbs added.

Transfer the soup to a pot and add ⅛ tsp nutmeg and ¼ tsp rubbed sage. Stir to combine. Place the pot over medium heat and cook the soup, stirring occasionally, until heated through (5-10 minutes).

Heavy cream being stirred into the soup.

Stir ½ cup heavy cream into the soup.

Finished butternut squash soup in the pot.

Taste the soup and adjust the salt or other seasonings to your liking.

Butternut squash being served from the pot into white bowls.

Serve the soup hot and garnish with an extra drizzle of cream and freshly cracked pepper, if desired. SO CREAMY! 🤤

The post Butternut Squash Soup appeared first on Budget Bytes.

1-Bowl Gluten-Free Gingersnaps (Vegan)

Gluten-free gingersnaps packed with holiday flavor and just like the real deal with that quintessential crunch? Here they are! Bonus? These cookies are EASY to make, vegan, naturally sweetened, and perfect for holiday parties or gifting to friends and …

1-Bowl Gluten-Free Gingersnaps (Vegan)

Gluten-free gingersnaps packed with holiday flavor and just like the real deal with that quintessential crunch? Here they are! Bonus? These cookies are EASY to make, vegan, naturally sweetened, and perfect for holiday parties or gifting to friends and neighbors.

Don’t worry — no hassle here! The dough comes together in just a few simple steps. Let’s get festive and make some cookies, friends!

1-Bowl Gluten-Free Gingersnaps (Vegan) from Minimalist Baker →

Swedish Meatballs

Swedish meatballs are a delicious and cozy meal that is easy enough to prepare for a weeknight dinner but fancy enough for a special occasion.

The post Swedish Meatballs appeared first on Budget Bytes.

I don’t know about you, but I can’t go to Ikea without getting some of their iconic Swedish meatballs. But I can’t go to Ikea every time that craving hits, so we decided to make a budget-friendly homemade version that is easy enough for a cozy weeknight dinner, yet indulgent enough for an impressive, dinner-party main. Both hearty and comforting, these Swedish meatballs are like a hug in a dish!

Overhead view of a bowl of mashed potatoes topped with Swedish meatballs.

What are Swedish Meatballs?

Köttbullar, known in English as “Swedish meatballs” is a traditional Scandinavian dish of meatballs and gravy. Unlike Italian meatballs, the meat mixture for Swedish meatballs is flavored with allspice (and sometimes nutmeg), and after searing, they are nestled into a creamy gravy fortified with beef broth rather than a spicy, garlicky tomato sauce. 

What to serve with Swedish meatballs

Swedish meatballs are typically served with mashed potatoes. (We like ours with a little minced parsley and fresh cracked pepper on top, too!) But they’re also great served over egg noodles, or anything that will serve as a vehicle for that delicious gravy! 

Traditional interpretations of this dish frequently include a slightly-sweetened Lingonberry jam (a wild, lowbush berry native to Sweden), which has a similar flavor to cranberries or red currants. If you have leftover cranberry sauce from the holidays, that makes a great addition to this meal.

Can you Make Them Ahead?

Yes, you can make the meatballs a day ahead. If making a larger quantity, sear in batches, taking care that each meatball is cooked thoroughly to an internal temperature of at least 145℉. Allow them to cool completely before refrigerating. To reheat, spread them out on a parchment-lined sheet pan at 375℉ while you make the gravy, and then continue with the recipe as written. Once they have simmered in the sauce, each meatball should reach an internal temperature of 165℉ before serving.

Close up side view of Swedish Meatballs in the skillet.
Overhead view of a bowl full of mashed potatoes and Swedish Meatballs.
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Swedish Meatballs

Swedish meatballs are a delicious and cozy meal that is easy enough to prepare for a weeknight dinner but fancy enough for a special occasion.
Course Dinner, Main Course
Cuisine Scandavian
Total Cost $5.83 recipe / $1.46 serving
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 4 meatballs
Calories 545kcal

Ingredients

Meatballs

  • 1/4 cup plain breadcrumbs $0.20
  • 1/4 tsp nutmeg $0.03
  • 1/4 tsp allspice $0.03
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/2 lb. ground pork $0.99
  • 1/2 lb. ground beef $2.65
  • 1 large egg, lightly whisked $0.32

Gravy

  • 4 Tbsp butter, divided $0.60
  • 4 Tbsp all-purpose flour $0.03
  • 2 cups beef broth* $0.24
  • 1 tsp Worcestershire sauce $0.02
  • 1/8 tsp nutmeg $0.01
  • 1/3 cup heavy cream $0.55
  • 1/4 tsp freshly cracked pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.10

Instructions

  • In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt. (Note: Mixing the dry ingredients first will ensure the seasoning is evenly distributed throughout the meatballs and prevent you from overworking the meat mixture.)
  • Meanwhile, add the pork and beef to a large bowl. Lightly whisk the egg, then add it to the bowl with the meat. Lastly, add the breadcrumb mixture.
  • Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.
  • Divide and shape the meat mixture into 16 meatballs, about 1.5 Tbsp each.
  • Add 1 Tbsp of the butter to a large skillet and heat over medium. When the butter is melted and foaming, add the meatballs. Cook for a minute or two on each side, or until well browned. The meatballs do not need to be cooked through at this point.
  • Remove the browned meatballs from the skillet. Add the remaining 3 Tbsp butter and the flour. Whisk the butter and flour together as the butter melts. Cook the butter and flour mixture for about two minutes.
  • Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will thicken.
  • Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream. Taste the gravy and adjust the salt or seasonings to your liking.

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillon to make our broth. If using a low-sodium broth you may need to add more salt to the gravy for taste.

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 12g | Protein: 25g | Fat: 44g | Sodium: 844mg | Fiber: 1g
Overhead view of Swedish Meatballs in the skillet.

How to Make Swedish Meatballs – Step by Step Photos

Breadcrumbs and spices in a bowl.

Add ¼ cup plain breadcrumbs to a bowl along with ¼ tsp nutmeg, ¼ tsp allspice, ¼ tsp garlic powder, and ¼ tsp salt and stir until evenly combined.

Meatballs ingredients in a bowl.

Add ½ lb. ground pork, ½ lb. ground beef, the breadcrumb mixture, and one lightly whisked large egg to a bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over-mixing because that will make the meatballs tough.

Shaped meatballs on a red cutting board.

Divide the mixture into 16 meatballs, about 1.5 Tbsp each, and shape them into balls.

Browned meatballs in the skillet.

Add 1 Tbsp butter to a large skillet and heat over medium. When the butter is melted and foaming, add the meatballs. Cook the meatballs, turning occasionally until they are well browned. The meatballs do not need to be cooked through at this point.

Butter and flour added to the skillet, meatballs removed.

Remove the browned meatballs from the skillet and add 4 Tbsp all-purpose flour and the remaining 3 Tbsp butter to the skillet.

Roux being whisked in the skillet.

Continue to cook the butter and flour over medium heat for about 2 minutes, whisking constantly.

Beef broth being poured into the skillet.

Slowly pour in 2 cups beef broth while whisking, making sure to dissolve any browned bits off the bottom of the skillet. Cook and stir the mixture over medium heat until it comes up to a simmer, at which point it will thicken into a gravy.

Cream and spices added to the gravy in the skillet.

Add 1 tsp Worcestershire sauce, ⅛ tsp nutmeg, ¼ tsp pepper, and ⅓ cup heavy cream to the gravy, and stir to combine. Taste the gravy and adjust the salt or other seasonings to your liking.

Meatballs being added back to the skillet.

Add the meatballs back to the skillet and stir to coat in the gravy.

Finished Swedish meatballs in the skillet with gravy.

Let the meatballs simmer in the sauce until cooked through (about 5 minutes).

Overhead view of a bowl full of mashed potatoes and Swedish Meatballs.

Serve the meatballs and gravy over a bed of mashed potatoes or egg noodles. Top with chopped parsley and more pepper if desired.

Super close up image of Swedish meatballs in gravy.

Ooooh, look at that gravy! So lush!

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Chai-Spiced Hot Chocolate

There’s not much that could improve the creamy perfection of hot chocolate, but this chai-spiced twist on the classic drink is hard to beat! This spice-infused treat is warming, oh-so chocolaty, and perfectly sweet. It’s winter comfort in a mug!
Plus, …

Chai-Spiced Hot Chocolate

There’s not much that could improve the creamy perfection of hot chocolate, but this chai-spiced twist on the classic drink is hard to beat! This spice-infused treat is warming, oh-so chocolaty, and perfectly sweet. It’s winter comfort in a mug!

Plus, it’s dairy-free, naturally sweetened with dates, and requires just 8 ingredients and 10 minutes to make.

Chai-Spiced Hot Chocolate from Minimalist Baker →

Sweet Potato Casserole

Greater than the sum of its parts, this buttery sweet potato casserole is a breeze to put together and will be the star of your dinner table!

The post Sweet Potato Casserole appeared first on Budget Bytes.

If there was ever a dish greater than the sum of its parts, it’s this buttery sweet potato casserole. It’s a total breeze to put together and will be the star of your dinner table! If you’re unfamiliar with sweet potato casserole, it’s traditionally a southern dish served for holidays or special occasions.

Overhead shot of sweet potato casserole in a white casserole dish with a silver serving spoon scooping out a bit of it.

How To Pick Sweet Potatoes

When selecting sweet potatoes, go for small to medium-sized ones, which tend to be less starchy, have tender skin, and have more pronounced flavors. Also, make sure they are firm and have smooth skin without any cracks or soft spots, all signs that they aren’t old. (Ugh. That reads like a sentence you’d find in some sexist 50’s handbook for How To Pick A Wife.)

How To Store Sweet Potatoes

To keep your sweet potatoes from sprouting and keep them fresh longer, store them in a cool, dry, dark cabinet. Don’t store them next to onions, which tend to release moisture into the air. Also, keep them out of cabinets that are close to your stove, which creates a hot environment in surrounding spaces while in use.

Overhead shot of a sweet potato casserole in a white casserole dish with a silver serving spoon above it holding a spoonful of casserole.

What’s The Best Topping For Sweet Potato Casserole?

Beth and I are split on the best topping for sweet potato casserole. She is camp pecan streusel (it has superior flavor and texture). I am camp marshmallow (it’s easier and costs less). This recipe is for a marshmallow topping, but I’m not leaving you stranded if you prefer pecans. You can use the following recipe to create a pecan streusel:

  1. In a medium bowl, mix 1/2 cup of brown sugar and 1/2 cup of flour. 
  2. Cut in 4 tablespoons of diced butter with a pastry cutter or two butter knives until the mixture transforms into crumbles the size of peas. 
  3. Stir in 1/2 cup of chopped pecans.
  4. Sprinkle topping over sweet potato mixture and bake until golden.

Should I Boil Or Roast Potatoes FOR Sweet Potato Casserole?


I peel, dice, and boil sweet potatoes for my sweet potato casserole. For the Thanksgiving holiday, most ovens will be working overtime, so the more you can do on the stovetop, the better. But if you REALLY want to go all out, wrap the sweet potatoes in aluminum and roast them whole at low heat (about 250°F) until they are fork tender, which caramelizes the sugars for ridiculously deep flavors.

Overhead shot of a sweet potato casserole in a white casserole dish with a few scoops taken out of it.

Can I Make Sweet Potato Casserole Ahead Of Time?

You can absolutely make sweet potato casserole ahead of time. Just leave the toppings for when you are ready to bake, as freezing or refrigerating them for extended periods will change their texture. You can refrigerate the casserole with a sheet of plastic directly on the surface of the sweet potato mash for up to five days. The plastic helps prevent a skin from forming and stops condensation from seeping into the dish.

You can freeze a sweet potato casserole for up to 3 months. Line your casserole dish with enough aluminum foil to extend six inches on each side of the dish. Add the sweet potato filling and cover with the aluminum overhang. Freeze the casserole in the dish. Once it has solidified, unfold the aluminum and use it to lift the frozen casserole out of the dish. Wrap it in the aluminum again and then in a second layer of plastic. Then store in a freezer-safe container. Thaw it in your refrigerator overnight before topping it with marshmallows or pecan streusel and baking it.

How To Store Leftover Casserole

First things first- according to the FDA if the casserole has been out at room temperature for more than two hours, you should throw it out. I’m just the messenger, so please direct all complaints to the FDA. Leftovers are best frozen in single servings in freezer-safe containers. Thaw them out in your fridge overnight. You should only thaw them once.

Overhead shot of sweet potato casserole topped with marshmallows in a white casserole dish.
Overhead shot of sweet potato casserole topped with marshmallows in a white casserole dish.
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Sweet Potato Casserole

Greater than the sum of its parts, this buttery sweet potato casserole is a breeze to put together and will be the star of your dinner table!
Course Dessert, Side Dish
Cuisine American
Total Cost ($5.94 recipe / $0.74 serving)
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 372kcal

Equipment

  • 8×8" Casserole Dish

Ingredients

  • 4 lbs sweet potatoes $3.96
  • 1/2 cup brown sugar $0.23
  • 4 Tbsp salted butter $0.38
  • 1/3 cup heavy cream $0.55
  • 1/2 tsp salt $0.01
  • 1/2 tsp vanilla extract $0.29
  • 1 pinch nutmeg $0.01
  • 1/4 tsp cinnamon $0.01
  • 2 cups mini marshmallows $0.50

Instructions

  • Place a rack in the middle of your oven and preheat it to 350ºF. Grease a three-quart casserole dish with butter. Set a large pot of water over high heat. Peel and dice sweet potatoes. Add them to the water once it begins to boil.
  • When the sweet potatoes are fork-tender, drain them, and add them to a large bowl. Mash them until they are smooth.
  • To a medium-sized heavy bottom pan set over medium heat add brown sugar and salted butter. Whisk until a caramel forms.
  • Add the cream and whisk to incorporate.
  • Add the salt, vanilla, nutmeg, and cinnamon to the caramel and whisk to incorporate.
  • Add the mash to the greased casserole dish and smooth the top with a spatula.
  • Top the casserole with 2 cups mini marshmallows, more or less to your liking.*
  • Bake the casserole at 350ºF until the marshmallows are golden, about 20 minutes.

See how we calculate recipe costs here.

Notes

*If you are opting for pecan streusel, top it with that instead. If you want to use both, start with the pecans and finish with the marshmallows.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 70g | Protein: 4g | Fat: 9g | Sodium: 332mg | Fiber: 7g
Overhead shot of sweet potato casserole in a white casserole dish with a silver serving spoon scooping out a bit of it.

How to Make Sweet Potato Casserole – Step by Step Photos

Overhead shot of a pot with boiled sweet potatoes in it with a serving spoon holding a few cubes of sweet potato above it.

Place a rack in the middle of your oven and preheat it to 350ºF. Grease a three-quart casserole dish with butter. Set a large pot of water over high heat. Peel and dice four pounds of sweet potatoes. Add them to the water once it begins to boil.

Overhead shot of sweet potatoes being mashed in a white bowl.

When the sweet potatoes are fork-tender, drain them, and add them to a large bowl. Mash them until they are smooth.

Overhead shot of brown sugar and butter in a silver pan.

To a medium-sized heavy bottom pan set over medium heat add 1/2 cup of brown sugar and 4 tablespoons of salted butter. Whisk until a caramel forms.

Overhead shot of cream v=being poured into a silver pan with caramel and a whisk in it.
When the brown sugar has completely dissolved into the butter and a caramel has formed, add the 1/3 cup of heavy cream. Whisk to incorporate.
Overhead shot of a spoonful of cinnamon being added to caramel in a silver pan with a whisk in it.

Add 1/2 teaspoon salt, 1/2 teaspoon vanilla, a pinch of nutmeg, and 1/4 teaspoon cinnamon to the caramel and whisk to incorporate.

Overhead shot of caramel being poured out of a pot into sweet potato mash.

Add the caramel to the sweet potato mash and mix thoroughly.

Overhead shot of a rubber spatula smoothing sweet potato casserole in a white casserole dish.

Add the mash to the greased casserole dish and smooth the top with a spatula.

Overhead shot of a silver cup measure pouring a cup of marshmallows into a sweet potato casserole with marshmallows already on top of it.

Top the casserole with 2 cups mini marshmallows, more or less to your liking. If you are opting for pecan streusel, top it with it instead. If you want to use both, start with the pecans and finish with the marshmallows.

Overhead shot of sweet potato casserole in a white casserole dish with a silver serving spoon scooping out a bit of it.

Bake the casserole at 350ºF until the marshmallows are golden, about 20 minutes. Allow the casserole to cool for a few minutes before serving. Enjoy!

Overhead shot of sweet potato casserole topped with marshmallows in a white casserole dish.

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Pumpkin Pie

This pumpkin pie recipe is simple but decadent. With a few of my favorite tricks, you can produce the silkiest pie with the most profound flavors.

The post Pumpkin Pie appeared first on Budget Bytes.

If you’re thinking about making your pumpkin pie this year, this recipe is simple but decadent. With a few of my favorite tricks, you can produce a silky pie with the most profound flavors. And it’s so much better than store-bought! PS I even convinced Beth that the extra steps I take are worth it, and you know how no-nonsense she is!

The Trick To Silky Pumpkin Pie 

Yes, you can buy the cheapest pumpkin puree you can find, mix it with a few ingredients, throw it in a pie shell, and call it a day. But with a little extra work and about a dollar more, you can take your pumpkin pie to the next level. I even convinced Beth, who was totally against taking additional steps and spending extra money UNTIL she tasted my pie. If changing the mind of the Queen of Budgets and Practicality isn’t a mic-drop moment, I don’t know what is. What are the tricks for silky pumpkin pie?

  1. Use high-quality pumpkin puree instead of generic (we used Libby’s).
  2. Cook the filling to bloom the spices and intensify the flavor.
  3. Blend the filling to make it extra silky smooth.

The Best Puree For Pumpkin Pie

The type of puree you use matters. Many pumpkin purees are watery because filling a can with watered-down pumpkin is cheaper than filling it with 100% pumpkin. Many purees blend field pumpkins and squashes that are bitter and bland because they also cost less to produce. The best puree for your money’s worth will always be Libby’s. This is not an ad; it’s just the truth. Libby’s has low water content and is made with a pumpkin variety bred for deep flavor. It’s the only thing they put in the can. If you can’t spring for Libby’s, that’s OK. The following two steps will help make even the cheapest pumpkin puree taste amazing.

Cook Your Pumpkin Pie Filling

Pumpkins are watery beasts. Cooking down their puree eliminates excess liquid and deepens the pumpkin flavor. When you add spices to the pot, the spices bloom. To understand the importance of blooming, think of the moment you add garlic to a hot pan, and the smell goes from sharp to amazing. It’s the same thing with spices. If you add the spices to the puree, you might as well add the sugar. Heat develops deep caramel notes and dissolves the granules, so you don’t end up with a grainy, one-note filling. As you heat it, the puree will start to bubble and burp, and then it will transform into a glossy, fragrant mixture.

Blend Your Pumpkin Pie Filling

To get incredibly velvety pumpkin pie filling, you need to blend it. I know. I know. Nowhere on the back of the can does it mention cooking puree, much less blending it. Just trust me. Pumpkin puree isn’t silky; all you have to do is look at it. Even after cooking it down, it looks coarse. Let it cool for a few minutes, then blend until it lightens. Add the rest of your ingredients, and blend again. One taste, and I promise you’ll never go back to the traditional mix-and-dump method.

Keep The Pie Crust From Getting Soggy

Loads of folks will tell you that you must blind-bake or pre-bake your pie crust so it stays crispy when filling it with pumpkin puree. Feel free to do that if you wish, but I never do, and as you can see from the picture of the crispy, golden, flaky bottom crust above, I get great results.

My trick is to place a rack on the lowest part of the oven. Then I put a sheet pan on the rack and place a cast iron pan in it, bottom side up. (If your cast iron pan does not lay flat, just bake the pie in the pan.) I preheat for an hour. The bottom heating element supercharges the cast iron pan, which holds on to heat like you did your first hundred-dollar bill. Then I bake the pie on top of the over-turned cast iron. That heat focuses on the bottom of the pie, creating the crispiest of crusts. In addition, the sheet pan will collect any run-off juices so the oven doesn’t start to smoke.

Keep A Pumpkin Pie From Burning

The most important step you can take is to use an oven thermometer. Most ovens (I don’t care how fancy they are) aren’t calibrated. A cheap $5 oven thermometer will tell you exactly what temperature it is. If you notice that the crust or the top of the pie is browning early on, tent it with aluminum to prevent it from burning. Tenting is when you loosely place a sheet of aluminum that’s folded in half over the pie like a tent.

Overhead shot of a pumpkin pie.

Keep Pumpkin Pie From Cracking

You need to eliminate sudden temperature changes to prevent your pie from cracking. Leave the oven door closed as much as possible. Opening an oven door even for 15 seconds can change the temperature in your oven by up to 50°.

You also want to pull your pie out of the oven before it looks done. The magic of carry-over cooking will take it to the finish line. Just because the pie isn’t in direct heat doesn’t mean it stops cooking. That heat takes time to dissipate; while it dissipates, it keeps cooking your pie.

Pull the pie when the crust looks golden, and the outer ring of the pie has dulled and looks solid. The middle should still be jiggly. Not wet, but it should move like jello. Allow the pie to cool in a warm place so there’s no sudden temperature change. If your kitchen runs cold, turn the oven off and crack your oven door about 6 inches. Let the pie cool in the oven.

What To Do If Your Pumpkin Pie Cracks

Sometimes, no matter how hard you try, the pie gods deliver a cracked pumpkin pie. You have three choices at this point. First, you can use leftover pie dough and bake a few ornamental leaves to top the pie with. You can also top it with a few dollops of whipped cream. Or you can leave it as is. like we did. If someone dares to complain about a crack in homemade pumpkin pie, they don’t get a slice. 😉

Here’s an easy recipe for pie crust cookies: 

  • Preheat your oven to 350° and line a sheet pan with parchment paper or a silicone mat.
  • Dust your work surface lightly with flour and roll out the leftover pie dough (or the store-bought pie dough) to about 1/4-inch thickness. 
  • Use a cookie cutter or a knife to cut out pieces shaped like leaves. Place the cookie on the sheet pan. 
  • Whisk an egg with a tablespoon of milk and brush the cookies lightly with the egg wash. Sprinkle the cookies lightly with sugar.
  • Bake until they are light golden brown, about 10 minutes. Allow them to cool before topping your pie with them.
Side shot of a slice of pumpkin pie with a dollop of whipped cream on top of it.
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Pumpkin Pie

This pumpkin pie recipe is simple but decadent. With a few of my favorite tricks, you can produce the silkiest pie with the most profound flavors.
Course Dessert
Cuisine American
Total Cost ($7.49 recipe / $0.62 serving)
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 4 hours
Servings 12 slices
Calories 152kcal

Ingredients

  • 1/2 recipe 3-Ingredient Pie Crust* $1.17
  • 1 3/4 cup pumpkin puree (15 oz can) $2.79
  • 1/2 cup brown sugar $0.22
  • 1 1/2 tsp cinnamon $0.12
  • 1/2 tsp nutmeg $0.04
  • 1 1/2 tsp ground ginger $0.03
  • 1/2 tsp salt $0.04
  • 1 cup sour cream $1.25
  • 1/2 cup whole milk $0.25
  • 1 tsp vanilla $0.58
  • 3 large eggs, room temperature $0.87
  • 1/4 tsp butter, for greasing $0.04
  • 1/4 tsp flour for dusting $0.06
  • 1 tsp heavy cream $0.03

Instructions

  • Place a rack on the lowest part of your oven. Top it with a sheet pan. Place a cast iron pan, bottom side up, in the sheet pan. Preheat your oven to 400°F. Grease a pie dish with butter, dust it with flour, and place it in your freezer. Dust your work surface and roll your pie dough into a 9 x 3-inch rectangle about 1 1/2 inches thick. 
  • Place the long side of the rectangle vertically on your work surface. Fold the top short side towards the center of the rectangle so that the short edge touches the center point. Fold the bottom short side over the center so that it touches the outer edge of the top short side. Roll the dough into a 9×3 rectangle and repeat the folding process a second and a third time. Then chill your pie dough.
  • Set a medium heavy-bottomed pot over medium heat. Add the pumpkin puree, brown sugar, cinnamon, nutmeg, ground ginger, and salt to the pot. 
  • Stir the puree constantly until it begins to thicken and sputter and becomes glossy. Remove from the heat and cool for about 10 minutes.
  • Once the filling has cooled, add it to a blender with the sour cream and milk. Process until it has lightened.
  • Add the vanilla and the eggs to the blender. Mix until the puree is velvety.
  • Dust your work surface with flour and roll out the pie dough into a circle that is 16 inches in diameter. Press the crust into the pie plate. Fold the overhanging edges of the dough under to create a thick lip. Dock the pie crust with a fork by puncturing it about 9 to 10 times. Chill the dough for 10 minutes in the freezer.
  • Crimp the edges of the pie. Add the pumpkin pie filling. Lightly brush the edges of the crust with cream.
  • Place the pie in the preheated 400° oven on top of the overturned cast iron pan—lower the temperature to 350°F. Bake until the outer edges have solidified, but the middle of the pie still has some jiggle, about 50 minutes. Remove the pie from the oven and allow it to cool in a warm spot for at least two hours before serving, so it has time to set.

See how we calculate recipe costs here.

Notes

*Make your pie crust the day before you plan on making your pie. You can also use a store-bought pie crust.

Nutrition

Serving: 1slice | Calories: 152kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Sodium: 164mg | Fiber: 1g

How to Make Pumpkin Pie – Step by Step Photos

Place a rack on the lowest part of your oven. Top it with a sheet pan. Place a cast iron pan, bottom side up, in the sheet pan. Preheat your oven to 400°F. Grease a pie dish with 1/4 tsp butter, dust it with 1/4 tsp flour, and place it in your freezer. Dust your work surface and roll your 1/2 portion of 3-Ingredient Pie Crust into a 9 x 3-inch rectangle about 1 1/2 inches thick. If you are using a store-bought crust, use a single crust, and mash it into a 9×3-inch rectangle.

Place the long side of the rectangle vertically on your work surface. Fold the top short side towards the center of the rectangle so that the short edge touches the center point. Fold the bottom short side over the center so that it touches the outer edge of the top short side. Roll the dough into a 9×3 rectangle and repeat the folding process a second and a third time. Then chill your pie dough.

Set a medium heavy-bottomed pot over medium heat. Add 1 3/4 cups of pumpkin puree, 1/2 cup brown sugar, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 1/2 tsp ground ginger, and 1/2 tsp salt to the pot. 

Stir the puree constantly until it begins to thicken and sputter and becomes glossy. Remove from the heat and cool for about 10 minutes.

Once the filling has cooled, add it to a blender with the 1 cup sour cream and 1/2 cup milk. Process until it has lightened.

Add the 1 tsp vanilla and the 3 large eggs to the blender. Mix until the puree is velvety.

Dust your work surface with flour and roll out the pie dough into a circle that is 16 inches in diameter. Roll the dough circle onto your rolling pin and unfurl it into the greased and floured pie plate. Press the dough into the pie plate. Fold the overhanging edges of the dough under to create a thick lip. Dock the pie crust with a fork by puncturing it about 9 to 10 times. Chill the dough for 10 minutes in the freezer.

Pour the filling into the pie crust. To ensure there are no bubbles in the puree, allow it to settle for a minute, and then gently pick the pie plate about an inch off the counter and drop it. Continue picking it up and dropping it gently until no more air bubbles come to the surface of the puree.
Crimp the edges of the pie. Add the pumpkin pie filling. Lightly brush the edges of the crust with 1 tsp cream.

Place the pie in the preheated 400° oven on top of the overturned cast iron pan—lower the temperature to 350°F. Bake until the outer edges have solidified, but the middle of the pie still has some jiggle, about 50 minutes. Remove the pie from the oven and allow it to cool in a warm spot for at least two hours before serving, so it has time to set. Slice it up, and enjoy!

More Easy Dessert Pies

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