Basic Pumpkin Pie

Thanksgiving isn’t complete without a pumpkin pie right?  The hubby is our pumpkin pie cook around here and man does he make a delicious one!  This is a trusted recipe because well… my husband isn’t much of a cook and it turns out great every time.  He doubled this recipe to make two.20131112-122102.jpg




1 (15 oz.) can pumpkin (about 2 cups)

1 (14 oz.) can eagle brand sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch.) unbaked pie crust


Heat oven to 425 degrees.  Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth.


Pour into crust and bake 15 minutes.  Reduce oven temperature to 350 degrees and bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clear.  Enjoy!

Pumpkin Roll

This was absolutely a winner recipe and one I’m excited to post!  I thought it was going to be really difficult to make but to my surprise it wasn’t.  I will tell you it took awhile to make, but TOTALLY worth it.  Perfect for Thanksgiving or Christmas gatherings but make sure to use plenty of powdered sugar on the towel to prevent sticking.  Next time I’m going to try to freeze so I can pull some out when we need a yummy treat.


Ingredients: For Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 Large eggs
1 cup granulated sugar
2/3 cup pure pumpkin


Preheat oven to 375 and grease 15X10 in jelly-roll pan ( I love my jelly roll pan I found it at Bed Bath and Beyond it’s fabulous and it’s non-stick so no need to line your pan); however you can also line whatever jelly roll pan with wax paper.  Grease and flour paper.   Sprinkle a thin cotton kitchen towel with powdered sugar.  Combine and mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.


Beat eggs and granulated sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.


Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched.


 This is a bit tricky so take your time to loosen and turn cake onto prepared towel.  Carefully peel off wax paper.


Roll up cake and towel together, and cool in fridge.


For Filling:
1 pkg (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.


Carefully unroll cake. Spread cream cheese mixture over cake.  Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.  Enjoy!

Pumpkin Pie Bites

I love mini food and I love baking in my mini muffin tins.  So when I came across these from , I couldn’t resist making them for my bible study gals.  I know pumpkin pies are normally made during thanksgiving, but if you add a pumpkin face to them you can eat them in October:)  They were super easy and fun to make!   20131015-210400.jpg

What you’ll need:

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature

1/2 cup sugar

1 cup canned pumpkin

3 eggs

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

Pumpkin-shaped cookie cutter

Optional 1/2 cup chocolate morsels vegetable oil re-sealable plastic bags


Preheat oven to 350 degrees. Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.  Press dough shapes into a 24 cup mini muffin tray.  Apply egg whites from one egg to the top edges of each pie.


Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Makes 24 pies. Keep refrigerated.


To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.  Or you can add cool whip and pop one in your mouth for a yummy midnight snack!  Either way you must enjoy!

Pumpkin Cheesecake Muffins

I’ve had a baking obsession lately…  “I need to stop,” I whisper to myself as I find my next delicious recipe:)  I can’t get enough!!  It’s not my fault these fall recipes keep hounding my taste buds. Right?   This recipe was adapted from With Lovely and they were absolutely AWESOME!! If you’re looking for something that screams fall you must try these muffins! TODAY!


For the cheesecake filling: For the pumpkin muffins: For the crumble topping:
12 oz. cream cheese 1 1/2 c all-purpose   flour 1/4 cup sugar
1   egg 1/2 tsp ground cinnamon 2 Tbsp brown sugar
1 Tbsp   flour 1/2 Tbsp pumpkin pie spice 2 1/2 Tbsp flour
1 c   powdered sugar 1 tsp vanilla 1/2 tsp ground cinnamon
1 tsp   vanilla extract 1/2 tsp salt 2 Tbsp   unsalted butter, cut into pieces
1/2 tsp baking soda
2 eggs
3/4 c sugar
1/4 c brown sugar
1 c pumpkin puree
1/2 c vegetable oil
2 Tbsp unsalted


First prepare the Cheesecake filling by combining cream cheese, egg, flour, and powdered sugar in a medium bowl and mix with a fork until blended and smooth.  20130929-195408.jpg

Preheat the oven to 350 and line the muffin pans with paper liners.  In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, vanilla, salt, and baking soda.  20130929-195415.jpgIn the bowl of a stand mixer combine eggs, sugars, pumpkin puree, oil, and butter and mix on medium-low speed until blended.  Add the dry ingredients in three additions, scraping the sides and mixing just until incorporated after each addition.


In a small bowl, whisk together sugars, flour, and cinnamon.  Add in the butter pieces and cut into the dry ingredients until mixture is crumbly.  Fill each muffin about 1/2 full with batter.  20130929-195437.jpg

Add a generous dollop of filling on top.  (For full-size muffins I did two layers each of muffin batter and cheesecake filling, alternating.)  Sprinkle with topping.  Bake mini muffins for 14 minutes or full-size muffins for about 24 minutes.


Pumpkin Spice Snickerdoodle Blondies

I have officially bought my first batch of Halloween candy!  But… I confess right now, it will not make it to Halloween.  In fact, I became so excited about fall,  I couldn’t resist taking the fresh bag of M&M’s and using them to make this fabulous after school treat for my little’s.  The original recipe is from one of my favorite bloggers  Baking Bites  (If you don’t have this site in your favorites you MUST add now:)  Happy Fall Y’all …  Worry less, Smile more!


What you need:

1/2 cup butter, room temperature
1 cup sugar
1/4 tsp. salt
1 large egg
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup Pumpkin Spice M&Ms (or chocolate chips)
1 1/2 tbsp. sugar, for topping
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves


Preheat oven to 350. Line an 8×8-inch baking pan with aluminum foil.   In a large bowl, cream together butter and sugar until light and fluffy. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Fold in M&Ms. Remember, you are never to old to lick the bowl.20130925-131707.jpg

Spoon dough – it will be thick – into prepared baking dish and smooth it with a spatula into an even layer.


In a small bowl, stir together remaining 1 1/2 tbsp. sugar with the ground cinnamon, ground ginger and ground cloves. Sprinkle dough evenly with sugar and spice mixture.  Bake for about 30-34 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.20130925-140539.jpg


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