By now everyone knows: Our love for pumpkin runs deep. But unlike our other new pumpkin recipes (we’re looking at you, pumpkin spice cake bites), we were craving something savory this time around. And we couldn’t be more pleased with the result!A…
By now everyone knows: Our love for pumpkin runs deep. But unlike our other new pumpkin recipes (we’re looking at you, pumpkin spice cake bites), we were craving something savory this time around. And we couldn’t be more pleased with the result! All the classic, creamy, salty, comforting components of risotto come together with nature’s favorite fall child (pumpkin).
Top it with crispy sage and you’ve got a savory-sweet side or entrée that’s simple to make but so delicious and impressive!
This is a recipe from my new book, Baking for the Holidays. I have gotten quite a few DMs and emails about it – there is a typo in the recipe, and I just want to clear up confusion you may be having, and give you the corrected recipe! In the ingr…
This is a recipe from my new book, Baking for the Holidays. I have gotten quite a few DMs and emails about it – there is a typo in the recipe, and I just want to clear up confusion you may be having, and give you the corrected recipe! In the ingredient list, it calls for the pie crust to be fully baked, but in the directions it says partially baked. It should be FULLY baked (I find this helps the bottom crust stay nice and crisp when the pumpkin pie filling is added). If you are worried about the exposed crust getting too dark, you can cover the crust around the edges with aluminum foil or a pie shield. Also, the note about substituting whole milk for creme fraiche was put in the headnote, but I changed the base of the pumpkin pie during recipe testing/edits and it looks like that line was missed! So that sentence should be ignored. I am so sorry about these mistakes! Even though the book was edited a crazy number of times by myself and several other people, I have come to accept it is impossible to catch every last thing. “To err […]
Pumpkin Muffins pop with warm and comforting fall spices, a perfect match for earthy pumpkin. Top them with pumpkin seeds for an extra crunch! While I typically don’t make a big fuss about Thanksgiving day breakfast, I’m little ahead with my Thanksgiving this year. So instead of us pulling out a box of cereal or …
Pumpkin Muffins pop with warm and comforting fall spices, a perfect match for earthy pumpkin. Top them with pumpkin seeds for an extra crunch!
While I typically don’t make a big fuss about Thanksgiving day breakfast, I’m little ahead with my Thanksgiving this year. So instead of us pulling out a box of cereal or packet of oatmeal on Thanksgiving morning, I thought I’d whip up a batch of Pumpkin Spice Cinnamon Rolls and these simple Pumpkin Muffins for us to enjoy while watching the parade.
This pumpkin cranberry cheeseball is so flavorful. Make it ahead of time to serve on Thanksgiving. Made with blue cheese, dried cranberries and pumpkin, rolled in almonds and herbs. It’s delicious! Serve with crackers or chips. Say hello to this week’s snack! The truth is, I’ve always been torn on Thanksgiving snacks. I hate serving […]
This pumpkin cranberry cheeseball is so flavorful. Make it ahead of time to serve on Thanksgiving. Made with blue cheese, dried cranberries and pumpkin, rolled in almonds and herbs. It’s delicious! Serve with crackers or chips.
Say hello to this week’s snack!
The truth is, I’ve always been torn on Thanksgiving snacks. I hate serving a bunch of things before the huge meal, because then guests aren’t as hungry!
But on the other hand, I love having guests over early, like a few hours before the meal. And of course there has to be food for that. Good, cozy food.
I often just do a cheeseboard. I’ll probably do one this year too! Nothing overly extravagant, but one with the GOOD cheeses.
And I may throw in a cheeseball to keep it fancy.
The key to any Thanksgiving snack or appetizers? You have to be able to make it ahead of time. The further ahead you can make it, the better!
That way, it’s the least of your worries while you’re prepping a big meal.
I could probably turn this into a cheeseball blog at this point because I have so many good ones. And this is no exception!
This pumpkin cranberry cheeseball is so flavorful. It also has blue cheese in it which makes for the most delicious flavor – rich, tangy, sweet and savory. Make it a few days ahead of time, which allows the ingredients to marry even more. Then it really tastes amazing!
This is super easy to make!
I mix everything together a day or two before and form it into a ball. Wrap it in plastic wrap and stick it in the fridge.
Once it’s been refrigerated for a bit, I go back in and roll the ball to be a bit more smooth. Simple as that! This isn’t required but it does help it look pretty.
Before serving, roll it in some chopped almonds and herbs. THAT’S IT!
I love to serve it with all sorts of crackers. You could also do chips. Or even veggie sticks of some kind.
Add some fall flair to your oatmeal cookies! These Pumpkin Oatmeal Cookies are filled with dried cranberries and white chocolate chips for a twist on your favorite oatmeal cookie. I’m starting to get into cookie mode over here. While in the school pickup line the other day, I made a list of all of the …
I use lots of pumpkin puree during the fall, making old classics like Pumpkin Pie and new favorites like Churro Pumpkin Blondies. I come back to the classics time and again, of course, but I’m always on the lookout for recipes to add to the …
I use lots of pumpkin puree during the fall, making old classics like Pumpkin Pie and new favorites like Churro Pumpkin Blondies. I come back to the classics time and again, of course, but I’m always on the lookout for recipes to add to the new favorites list. This Maple Syrup Pumpkin Bundt Cake is a recipe that recently became a repeat in my kitchen. The bundt cake uses plenty of pumpkin puree and real maple syrup, along with a generous dose of pumpkin pie spices, for a wonderfully moist cake that is packed with fall flavors.
Pumpkin has a natural sweetness that works well with a variety of sweeteners. Molasses, either in the form of brown sugar or liquid molasses, is one of the most commonly added pumpkin flavors. Molasses is delicious, but can overpower the more delicate flavor of pumpkin. Maple syrup brings a wonderfully light, sweet maple flavor to the cake and still lets the pumpkin shine through. A maple syrup glaze on top of the cake highlights the maple flavor even more.
When it comes to baking with maple syrup – especially in a recipe like this one, where pumpkin and spices are also prominent flavors – the maple flavor is more subtle than when you use a maple extract in a cake. Maple extract adds a big dose of strong, praline-like maple flavor and will really put it at the forefront of the cake. I prefer to stick with pure maple syrup, opting for a darker syrup (dark amber/robust) that has a relatively intense flavor, rather than using the extract, but you can add in a 1/2 teaspoon to the cake batter if you really want to up the overall maple flavor. Maple extract tends to be very strong, so use a light touch if you decide to include it!
The cake is dense and moist, with a great pumpkin flavor. It’s not overly sweet, so the glaze is a nice finishing touch for the recipe to add an extra touch of maple. The cake could be served for dessert, or alongside a fall brunch, as it is excellent with coffee. If you want to change things up, you can fold in up to 3/4 cup of finely chopped, toasted nuts to add some texture to the cake. Both pecans and walnuts go very well with maple and pumpkin. The cake will keep for several days after baking, so feel free to either nibble on it in tiny slices over the course of the day or indulge in a big slice all at once!
Maple Pumpkin Bundt Cake
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1/3 cup maple syrup (not pancake syrup)
1 tsp vanilla extract
1/4 cup vegetable oil
1/4 cup milk
1 15-oz can (approx 1 1/4 cups) pumpkin puree
1 cup confectioners’ sugar
2 tbsp maple syrup
1-2 tbsp heavy cream
1/4 tsp vanilla extract
Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, salt and pumpkin pie spice.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by the vegetable oil, maple syrup and vanilla extract.
Whisk together milk and pumpkin puree in a small bowl or measuring cup.
Stir about 1/3 of the flour mixture into the butter mixture, followed by half of the pumpkin mix. Stir in another 1/3 of the flour mixture, followed by the remaining pumpkin and the remaining flour. Mix only until ingredients are just combined and no streaks of dry ingredients remain visible. Pour into prepared pan and spread into an even layer
Bake for about 45 min, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly touched.
Cool in the pan for 15-20 minutes, then turn out onto a wire rack to cool completely.
Once cake is cooled, whisk together all glaze ingredients in a small bowl, adding heavy cream until glaze reaches a pourable consistency, and drizzle over the top of the cake.
I am normally not a huge pumpkin pie person, unless it is our Salted Caramel Pumpkin Pie. That one is the BEST! I always savor every bite. Well, there is a new pumpkin pie in town that has stole my heart…this Biscoff Pumpkin Pie. You HAVE to try …
I am normally not a huge pumpkin pie person, unless it is our Salted Caramel Pumpkin Pie. That one is the BEST! I always savor every bite. Well, there is a new pumpkin pie in town that has stole my heart…this Biscoff Pumpkin Pie. You HAVE to try it. It is creamy, dreamy, and divine!…
This pumpkin icebox cake has all the flavors of my favorite fall coffee! An espresso layer with a pumpkin layer and graham crackers makes this super delicious and so easy. A perfect Thanksgiving or Friendsgiving dessert! Now this is a cake I can get behind. Oh my gosh. Yes that title is a mouthful but […]
This pumpkin icebox cake has all the flavors of my favorite fall coffee! An espresso layer with a pumpkin layer and graham crackers makes this super delicious and so easy. A perfect Thanksgiving or Friendsgiving dessert!
Now this is a cake I can get behind.
Oh my gosh. Yes that title is a mouthful but it is really all necessary. Take the favorite pumpkin cream cold brew and turn it into an icebox cake? Like a super easy cake that doesn’t require baking?!
It’s no secret how much I absolutely love the pumpkin cream cold brew drink. It is just SO GOOD. Last year I made a version with coconut cream and it’s delish to make at home. I love how the cream layer of the drink is so light and rich at the same time.
So when my cousin Lacy came up with this idea I was 100% sold. She thought of the espresso layer and the pumpkin layer and it sounded incredible. So we got to work! And after a few tests, we nailed it. The creamy icebox cake that you can prep a full day ahead of time with hints of espresso and pumpkin both. Not too sweet. Light and decadent at the same time, just like the drink that I love!
The flavor is so spot on. If you love pumpkin and coffee, you’re going to freak.
Here’s how the icebox cake goes down:
Layers of graham crackers make up our “cakey” layer. Yes, crackers! In icebox cakes, crackers or cookies are used for the layers, which then turn soft and cakey as the cake sits in the fridge. I love using graham crackers here because they are a very neutral flavor with everything else we have going on. However, you could even do oreos… or gingersnaps! Oh yes.
I like to make two layers here for our cake. Sort of like how the pumpkin cream cold brew has a cold brew layer and then a cream layer. The first layer is cream, mascarpone cheese and espresso powder. The second layer is pumpkin and cream. All whipped together, all layered to perfection!
The cake really needs to be refrigerated overnight. You can get away with 4 to 6 hours, sure. It will be set and taste delicious, but the graham crackers won’t be soft and cakey yet. They will be crunchy. To be honest, I don’t mind the crunchy texture! But at the same time, it won’t slice nicely. You can use a spoon and scoop it out if you choose to do it that way.
For super perfect slices, you can put this in the freezer for about an hour. Despite the name, icebox cake doesn’t actually go in the freezer! It goes in the fridge. But if you want it to be a little firmer, throw it in the freezer for that hour or so. Not much longer.
I like to sprinkle mine with some crushed graham crackers or cinnamon! For the perfect topping.
This makes the best Friendsgiving dessert. It is easy, even though it does require two bowls. All you do is layer some fluffy cream and refrigerate the whole thing.
It doesn’t have to look perfect when sliced. You can use a spoon to scoop it out instead! No on minds, because it tastes like heaven.
This pumpkin bread pudding is the ideal fall dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.
Here’s an impressive dessert that’s got fall entertaining written all over it: Pumpkin Bread Pudding! Imagine, bread cubes baked in a pumpkin-spiced custard until puffed and golden. Drizzle it with a golden bourbon butter sauce and wowza! It’s a little bit of heaven. It’s the ideal treat for fall dinner parties, and the ideal Thanksgiving alternative to pumpkin pie. We’re head over heels, and we hope you will be too!
Ingredients for pumpkin bread pudding
Bread pudding is a concept that dates back to the 11th century as a way for using up stale bread. Cooks would tear up pieces and bake them with a custard, a genius way of repurposing leftovers into a delicious dessert. It was a humble dish, but it spread and today it’s eaten around the world. Pumpkin bread pudding is a spin on the classic incorporating real pumpkin and pumpkin spices. Here’s what you’ll need:
Sourdough or other artisan bread (like French bread, etc)
Brown and granulated sugar
Pumpkin pie spice
The best type of bread for bread pudding
Bread pudding recipes often call for challah or brioche: enriched breads made with milk, eggs or butter and sugar. But our preference for a bread pudding is that these enriched breads are too sweet and come out a little soggy. We prefer a bread pudding with a little more texture to each bite.
You can use any type of bread for pumpkin bread pudding: at it’s heart, it’s a simple, humble concept that should work with anything. But we liked the flavor of sourdough bread! The crustier crust also gave it a nice texture. Here are a few types of bread we like for this recipe:
French bread (just make sure to buy 1 pound)
Artisan bread of any type: any crusty loaf you find at the store
We’d stay away from multi-grain bread here since it has a strong savory flavor. However, if you’d like to use it, feel free to give it a go!
Drizzle with bourbon sauce if desired
Pumpkin bread pudding is delicious on its own, but you can take it to an otherworldly level with bourbon butter sauce! Its tastes like liquid gold, and it’s incredibly easy to make. Here are a few notes on making bourbon sauce:
Simmer for about 3 minutes. Keep it at a constant simmer, not a boil! It only takes a few minutes to come together.
Taste to assess doneness. It’s done when it’s slightly thickened, golden in color and the bourbon flavor has mellowed.
Strain to make it perfectly smooth. The butter sauce comes out with a light layer of white foam on top, which is whey proteins. For the smoothest sauce, strain it into a pitcher before using it. If you prefer, you can skip this step: the white foam doesn’t affect the flavor, just the appearance!
Make ahead instructions for pumpkin bread pudding
This pumpkin bread pudding the ideal dessert for entertaining because it’s very easy to make ahead. It’s very stable at room temperature for a few hours and saves well refrigerated. Here’s what to know about making this dessert ahead:
Let sit at room temperature for up to 2 hours, or refrigerate if 3 or more hours in advance. This recipe is great made ahead: make it day of and allow to sit at room temperature up to 2 hours until serving (or refrigerate if longer).
Make 1 day in advance and refrigerate. It keeps well in the refrigerator up to 1 day in advance. It’s best reheated but you can also serve cold.
Warm it in the oven prior to serving. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
More pumpkin desserts
This pumpkin bread pudding is one of our favorite pumpkin desserts for this time of year! It’s ideal for Thanksgiving instead of pumpkin pie, or any fall occasion. If you love pumpkin desserts, here are a few other recipes you might enjoy:
Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving.
Everyone loves Thanksgiving, but let’s be honest, it can get expensive, especially when you have several guests to feed. But I’ve got a great little Thanksgiving hack for you. Well okay, maybe two. Thanksgiving hack number one: make these Mini Pumpkin Pies. You get twelve servings with half the amount of ingredients used for a regular-sized pumpkin pie. So instead of trying to slice one pie into razor-thin slices so that everyone gets a bite, be the star of the show with these adorable little Mini Pumpkin Pies. Everyone will die over their cuteness and you’ll be smiling with satisfaction because you just fed more people with fewer ingredients.
Thanksgiving hack number two: get your ingredients at ALDI! I got everything I needed to make these Mini Pumpkin Pies, plus everything else for my Thanksgiving Dinner at ALDI in one quick trip. Grocery stores can be an absolute zoo around Thanksgiving time, but ALDI is strategically laid out with four to six aisles, is well organized, and has exactly what I need so I can get in, get out, and stay on budget.
ALDI carries all of the holiday baking essentials, like what I used in these pumpkin pies, as well as lots of fun specialty items for the holiday season. Customers can get everything they need for a traditional Thanksgiving meal, including the Butterball turkey, sides and pumpkin pie, all from ALDI and all for less than $30.*
*Based on the items and quantities included in the American Farm Bureau Federation’s annual Thanksgiving Dinner Cost Survey for dinner for up to 10 with a 12lb Butterball turkey and additional miscellaneous items (e.g. coffee, butter, flour, sugar, eggs) not included in the survey. Available in-store and online. Tax and online fees not included.
I actually look forward to grocery shopping at ALDI because I can’t wait to see what cool seasonal items they have that week and I know whatever it is, I’ll actually be able to afford it. I’m totally getting one of their Emporium Selection Baking Brie wheels again this year! …and maybe that wine and cheese Advent Calendar. ;)
What about you? Have you checked out the awesome selection of holiday goods available at ALDI? If so, what’s your favorite? Let me know in the comments below. If you haven’t been to ALDI yet, make sure to click here to see where your nearest ALDI store is and get over there ASAP! :)
Another reason these mini pumpkin pies are so great is that they don’t use a traditional pie crust. Pie crust can be tricky to work with, especially for new cooks, but these pies use a really unique dough made with butter, flour, and cream cheese. It has a soft moldable texture that is super forgiving and easy to work with. …Because the last thing you need to worry about on Thanksgiving is cracked pie dough.
Make A Double Batch of Mini Pumpkin Pies
As I mentioned above, this recipe basically uses half of the “filling” for a regular-sized pumpkin pie. So you can use your favorite pumpkin pie filling recipe, or even the pumpkin pie recipe on the label of your can of pumpkin purée and just divide it by two to fill 12 of these mini pumpkin pies. Or use the whole recipe and make 24 mini pumpkin pies!
Can I Make them Ahead?
Yes, you can make these mini pumpkin pies one day ahead of time. When preparing them in advance, allow the pies to cool completely to room temperature before covering and refrigerating. You can also freeze the pumpkin pies, but the quality is much better when fresh or refrigerated. So freezing is a great way to enjoy the leftovers for longer, but I wouldn’t freeze before serving to guests.
Pumpkin Pie Topping Options
You can leave the pumpkin pies bare (I love the color they add to a Thanksgiving spread), or you can top them with whipped cream and a little sprinkle of cinnamon. The Friendly Farms Pumpkin Spice Whipped Dairy Topping from ALDI would also be fun! If you plan to let the pumpkin pies sit out for a while, like as part of a Friendsgiving buffet, you may want to use a stabilized whipped cream to make sure the whipped cream doesn’t collapse as it sits (whip 1 Tbsp cornstarch into every cup of homemade whipped cream to stabilize). And, of course, you can get all the ingredients you need to make a stabilized whipped cream at ALDI. ;)
Mini Pumpkin Pies
Make your Thanksgiving dollar go further by using simple pantry staples to make these adorable and affordable Mini Pumpkin Pies!
1cup+ 2 Tbsp Baker's Corner All Purpose Flour$0.07
1TbspBaker's Corner Granulated Sugar$0.01
1/215oz. canBaker’s Corner 100% Pure Canned Pumpkin (⅞ cup) $0.48
3/4cupBaker's Corner Evaporated Milk$0.40
1largeSimply Nature Grade A Organic Cage Free Brown Eggs$0.29
1/4cupBaker's Corner Granulated Sugar$0.04
2TbspBaker's Corner Brown Sugar$0.08
1/2tspStonemill Ground Cinnamon$0.05
1/4tspStonemill Ground Ginger$0.02
1/4tspStonemill Ground Nutmeg$0.02
Preheat the oven to 350ºF. Make the pie crust first. Add the butter and cream cheese to a bowl and use a mixer to beat them together until light and fluffy.
Beat 1 Tbsp sugar into the butter and cream cheese, then begin to beat in the flour, about ¼ cup at a time, until all of it has been incorporated. The result will be a very soft dough.
Divide the dough into four equal pieces, then divide each piece into three so you have 12 equal-sized pieces total. Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
Next, make the pie filling. In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
Divide the filling between the twelve pie shells (about 3 Tbsp each).
Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
Remove the muffin tin from the oven and allow the pies to cool in the tin for about 10 minutes. After about 10 minutes they should be solid enough to safely remove. Slide a knife around the outer edge of each one until they pop out. Finish cooling the pies on a wire rack.
Serve the pies at room temperature, or transfer them to the refrigerator once cooled for longer storage (up to four days).
How to Make Mini Pumpkin Pies – Step by Step Photos
Here are all of the ingredients you’ll need for these mini pumpkin pies. The ingredients are all super simple pantry staples (flour, sugar, eggs, butter, cream cheese, evaporated milk, brown sugar, salt, pumpkin purée, cinnamon, ginger, and nutmeg) and you can get ALL of them at ALDI. :)
Start by preheating the oven to 350ºF. Next, add 8 Tbsp room temperature butter and 4 oz. room temperature cream cheese to a bowl.
Beat the butter and cream cheese together until they’re evenly combined and fluffy.
Beat 1 Tbsp sugar into the butter and cream cheese, then start adding the flour, about ¼ cup at a time, beating until it is incorporated (1 cup + 2 Tbsp flour total). The end result will be a very soft dough. No dry flour should remain on the bottom of the bowl.
Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces. From there, divide each piece into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.
Next, it’s time to make the pumpkin pie filling. Whisk together ½ of a 15oz. can of pumpkin purée (about ⅞ of a cup), 1 large egg, ¾ cup evaporated milk, ¼ cup sugar, 2 Tbsp brown sugar, ½ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp salt.
Divide the pumpkin filling among the 12 pie shells. The easiest way to do this is to use a 2 Tbsp scoop or measuring cup and add 2 Tbsp to each one first, then go back and add a bit more to each one until the filling is used up. It ends up being about 3 Tbsp filling per pie.
Bake the pumpkin pies in the fully preheated 350ºF oven for 35 minutes or until the crusts are golden brown and the filling is slightly cracked on top. Allow the pies to cool in the muffin tin for about 10 minutes so they can solidify a bit before attempting removal. Once they’re slightly cooled, run a knife around the edge of each one and they will pop right out!
Allow the pies to finish cooling on a cooling rack. Remember, make sure they are fully cooled to room temperature before refrigeration to prevent condensation. Refrigerated pumpkin pies will stay good in the refrigerator for four days.
I hope these mini pumpkin pies help make your holiday gathering affordable and delicious. And don’t forget, you can take advantage of the great prices and selection at ALDI, online, with curbside pickup, or through Instacart!