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Apple Butter Pumpkin Pie
This easy-to-bake treat takes a twist on the traditional Thanksgiving season’s pumpkin pie. Apple butter with a little bit of added spice makes the difference in this dessert, which is the perfect recipe for the whole family! Serves about 8
1 unbaked 9-inch deep dish pie crust
1 cup canned pumpkin
1 cup apple butter
1/3 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3 large eggs
2/3 cup evaporated milk
1/3 cup milk
Whipped cream
Heat oven to 375 degrees. In a medium mixing bowl combine pumpkin, apple butter, brown sugar, salt and spices. Lightly beat in eggs. Stir in both milks. Pour into pie crust and bake for 25 minutes. Reduce heat to 350 F and bake an additional 25 minutes. Cool to room temperature before serving. Garnish with whipped cream.
(Courtesy of SeasonalRecipes.com)
Chocolate Pecan Pie
Everyone looks forward to that pecan pie as the holiday season rolls around the corner. Aside from the simply scrumptious pecan pie recipe itself, the chocolate chips added at the base of the filling add a whole other indulgence and give a little kick to the crust. This pie does the best at bringing together two of falls favorite treats! Serves 6
1/4 cup semi-sweet chocolate chips
1 unbaked 9 inch pie shell
3 eggs
1/4 cup dark corn syrup
1/2 cup sugar
1/4 teaspoon salt
½ stick butter, melted
2 tablespoons vanilla extract
1 cup pecan halves
Whipped cream
Chocolate sprinkles
Heat oven to 375 degrees. Sprinkle chocolate chips on bottom of pie shell. Place in the freezer for 10 minutes. To prepare pie filling whisk eggs, corn syrup, sugar and salt until blended. Beat in butter and vanilla. Pour filling over chocolate chips. Arrange pecan halves in consecutive circles over filling. Bake for 40 to 50 minutes, until set. Cool, then top with whipped cream and chocolate sprinkles.
(Courtesy of Cooks.com)
Pumpkin-Swirl Brownies
The combination of chocolate and pumpkin in these brownies, with a kick of seasonal spices, is absolutely irresistible. Although the perfect preparation can be a bit tricky, the recipe takes a traditional sweet and adds all of the best fall flavors. Serves 16
1 stick unsalted butter
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts
Heat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper and butter lining.
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
(Courtesy of Martha Stewart.com)
Applesauce Pumpkin Cupcakes
Apple Sauce Spice Cupcakes give the typical iced treats a slant towards the season with all of the best spices and the classic side, applesauce. The recipe is extremely easy to follow and is a simple way to bring the homemade feel straight to your college kitchen. The cupcakes can be paired with the icing of your choice, but do taste best with cream cheese or a little less typical caramel icing. Makes 24-30 cupcakes
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
4 large eggs
2 cups white sugar
1 cup vegetable or canola oil
1 teaspoon pure vanilla extract
2 cups unsweetened applesauce,
Heat oven to 350 degrees. Spray or butter 12 cupcake tins with paper liners.
In a large bowl blend flour, baking soda, salt, cinnamon, nutmeg, ginger, and set aside.
Whisk eggs together and then eggs and sugar until light. Add vegetable oil, vanilla and unsweetened applesauce until well blended.
With mixer on low to medium speed, add half the flour and spice mixture, scraping bowl as needed. Add the remaining dry ingredients and mix until batter is nice and smooth with no lumps.
Bake for approximately 20-25 minutes.
(Courtesy of Donna Diegel, Providence Food Examiner)
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