Sunday was a day that was filled with baking, ahhh one of my favorite kind of days!
Kevins sister had invited us over to her house for dinner later that day so I wanted to make something to bring for dessert. Kevin had left early in the morning to head there because he was helping his brother-in-law set the base for a shed that he was installing. He was a hard little worker allll day…as was I, in a different way 😉 I started off with making a pumpkin pie:
I’ve made this recipe before but had made my own crust the first time around. In order to save time and hassle I just decided to use a pre-made crust. It was still absolutely delicious! Paula Deen’s recipes are usually crazy with the sugar/butter but this one isnt too bad:
- 1 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, optional
- 1 piece pre-made pie dough
- Whipped cream, for topping
Preheat the oven to 350 degrees F.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Super easy! This one is a little different from “traditional” pumpkin pie. I would describe it almost like a pumpkin mousse. Its creamy but its been a big hit each time I’ve made it…last night was no exception 😉
Now, I had promised Nina I would make her pumpkin pancakes. I figured this was as good of a time as any considering I already had an open can of pumpkin just lying around! I used this recipe off of allrecipes.com…I substituted regular flour for whole wheat flour since I had a lot on hand and figured these would pack a nice little nutritional punch. The whole wheat made the texture of these interesting but me and Nina thought these came out absolutely delicious!