Maple Browned Butter Pumpkin Pie

I broke my tradition of serving a Pumpkin Chiffon Pie on Thanksgiving Day to try this pie instead. The combination of maple and browned butter was delicious in a pumpkin pie. 🙂

This recipe was adapted from Budget Bytes.com. I used the all-butter pie crust recipe from my gold standard Pumpkin Chiffon pie. Next time I would not make the pie in a deep dish pie pan as the original recipe suggests- I prefer the filling to puff out over the crust. Nice!

Yield: One 9-inch pie

For the All-Butter Pie Crust:

  • 1 1/4 cups all-purpose flour
  • pinch of coarse salt
  • 1 stick cold unsalted butter, cubed
  • 1/4 cup ice water
  1. In a food processor, pulse the flour with the salt.
  2. Add the butter and pulse until the size of peas, 5 to 10 seconds.
  3. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface.
  4. Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes. (I refrigerated mine overnight.)
  5. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. (I lightly flour the dough and roll it out between sheets of plastic wrap.)
  6. Fit the dough into a 9-inch glass or ceramic pie plate and (trim the overhang to 3/4 inch). Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes. (I often refrigerate the crust, covered with plastic wrap, overnight at this point.)

For the Pie:

  • 4 Tbsp butter
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp coarse salt
  • 2 large eggs
  • 1 15oz. can pumpkin purée
  • 1 cup evaporated milk
  • 1 All-Butter Pie Crust (recipe above)
  1. Preheat the oven to 425ºF, preferably on convection.
  2. Cut the butter into four tablespoon-sized chunks, then add them to a small skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown). Remove the butter from the heat immediately to prevent burning, and carefully pour it into a mixing bowl.
  3. Add the maple syrup, brown sugar, cinnamon, ginger, cloves, and salt to the bowl with the brown butter. Stir to combine.
  4. Add the eggs and pumpkin purée to the bowl with the butter and spices. Whisk until smooth.
  5. Lastly, add the evaporated milk, and whisk until smooth again.
  6. Place the prepared pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin mixture into the crust. Transfer the filled crust to the oven.
  7. Bake the pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and continue to bake for 35-40 minutes more, or until the pie is slightly domed on top, lightly browned around the edges, and the center is no longer liquid, but jiggles just slightly when you shake the baking sheet. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning. (I covered the crust for the duration of the baking time.)
  8. Remove the pie from the oven and let cool at room temperature for about one hour.
  9. Once cool, cut and serve, or cover with foil or plastic and transfer to the refrigerator for storage, preferably overnight.

Lighter Pear Crumble

By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.

This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.

Yield: 8 servings

For the Topping:

  • 1/4 cup canola oil or other neutral-tasting oil
  • 1/2 cup plus 1 T almond meal or slivered almonds
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
  • 1/4 cup packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp coarse salt

For the Filling:

  • 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
  • 1/4 cup pure maple syrup
  • freshly squeezed juice from 1/2 of a lemon
  • 1 T cornstarch
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.

To Make the Topping:

  1. If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
  2. Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
  3. Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.

To Make the Filling & Finish the Dish:

  1. Combine the pears, maple syrup and lemon juice in a large bowl.
  2. Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
  3. Transfer to the prepared baking dish.
  4. Crumble the topping over the pears.
  5. Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
  6. Let cool for 10 minutes before serving. Serve with ice cream, if desired.

Green Curry Pork Tenderloin

While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.

This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).

We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.

Yield: Serves 4 to 6

For the Tenderloin:

  •  1/2 cup soy sauce
  • 1/4 cup (4 T) fresh orange juice
  • 2 T pure maple syrup
  • 2 T toasted sesame oil
  • 2 pork tenderloins (about 1 to 1½ pounds each)
  • coarse salt
  • 1 T grapeseed or vegetable oil

For the Sauce & Assembly:

  • 1 T plus ½ cup grapeseed or vegetable oil, divided
  • 1 medium shallot, chopped
  • 2 garlic cloves
  • ¼ cup prepared green curry paste
  • 1 teaspoon finely grated lime zest (from 1 lime)
  • 1 14.5-ounce can unsweetened coconut milk
  • 1 T agave nectar
  • 1 T fresh lime juice
  • ¼ cup cilantro leaves, plus more for serving
  • Unsalted, roasted pumpkin seeds (pepitas; for serving)
  • 1 to 2 pounds spinach, steamed until wilted, for serving
  • brown Basmati rice, for serving
  1.  Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
  2. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
  3. Preheat oven to 250°.
  4. Heat grapeseed oil in a large ovenproof skillet over medium-high.
  5. Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
  6. Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
  7. Transfer to a cutting board; let rest at least 10 minutes before slicing.
  8. While meat is cooking, heat 1 T oil in a large saucepan over medium.
  9. Cook shallot and garlic, stirring often, until softened, about 3 minutes.
  10. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
  11. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
  12. Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
  13. With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
  14. Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.

Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

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Weeknight Pork & Bean Soup with Cornbread Croutons

This rustic soup was described as a “delicious cross between baked beans and tomato soup.” It was quick to prepare and very flavorful. We ate it over rice, like a chili.

This recipe was adapted from Food and Wine, contributed by Grace Parisi. I increased the onions and garlic and used freshly made cornbread instead of a corn muffin for the croutons. We ate it with green salad and warm cornbread on the side. Great.

Yield: Serves 6

  • 7 slices (9-10 ounces) thickly sliced bacon, cut into 1-inch strips
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons pure maple syrup
  • 3 15-ounce cans pink beans with their liquid
  • 4 1/2 cups chicken stock (I used homemade Turkey Stock)
  • coarse salt
  • cayenne pepper
  • 8 ounces cornbread, cut into 3/4-inch cubes
  • chopped scallions, for garnish, optional
  • rice for serving, optional
  1. Preheat the oven to 400°, preferably on convection.
  2. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.
  3. Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes.
  4. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes.
  5. Add the beans and their liquid and cook until slightly thickened, 2 to 3 minutes.
  6. Add the stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes.
  7. Meanwhile, spread the cornbread cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the croutons cool slightly.
  8. Ladle the soup into deep bowls, garnish with the cornbread croutons and chopped scallions, as desired, and serve. (Serve over rice, if desired.)

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Banana Oat Muffins with Maple Syrup Drizzle

I have had this recipe from nancycreative.com bookmarked to try for a long time. I am always looking for new and tasty ways to enjoy my super-ripe bananas and the maple syrup drizzle in this recipe sounded absolutely delicious.

Ironically, when I assembled the muffins, I decided to top them with turbinado sugar prior to baking instead of using maple syrup. “What!?!?” you say? Well, you are not alone. It was a mistake… My entire family revolted. 😉 We enjoyed them immensely with both the turbinado sugar and the maple syrup!

As well as the additional sugar topping, I also adapted the original recipe to incorporate whole wheat flour and rolled oats. Great.

Yield: Makes 10 muffins

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp coarse salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 T canola oil (or light olive oil)
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp pure vanilla extract
  • turbinado sugar, optional, for topping
  • pure Maple Syrup, optional, for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)
  1. Preheat oven to 375˚F, preferably on convection. Line a muffin pan with 10 (parchment) paper liners; set aside.
  2. In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla extract, blending well.
  4. Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full. Sprinkle the top of each muffin with turbinado sugar, if desired.
  5. Bake at 375˚F for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.
  6. Right before serving, lightly drizzle some maple syrup on top, if desired.

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Chocolate-Avocado Pudding

This pudding gets its creaminess from avocados- and you would never know. It’s also made in minutes using a blender- fabulous! I love that it incorporated a vanilla bean and freshly squeezed orange juice too.

This recipe is from Gjusta in Venice, California, via Bon Appetit. Fresh and great.

Yield: Serves 8

  • 2 large avocados, pits removed
  • 1 vanilla bean, split lengthwise
  • ¾ cup unsweetened cocoa powder
  • ½ cup pure maple syrup
  • ¼ cup agave nectar
  • ¼ cup (or more) fresh orange juice
  • ½ teaspoon kosher salt
  • 1½ cups heavy cream, optional
  • ¼ cup cocoa nibs and/or chopped hazelnuts, optional
  1. Scoop avocado flesh into a blender. (I used a Vitamix.)
  2. Scrape in vanilla bean seeds; reserve pod for another use.
  3. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée.
  4. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
  5. Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
  6. Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.

Note: Pudding can be made 3 days ahead. Cover and chill.

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Whole Grain Blueberry Muffins With Orange Streusel

I love a good, hearty muffin for a special breakfast. Especially if it’s warm from the oven. 🙂 These muffins were moist, earthy, and wholesome. The recipe made 24 muffins- so I was able to freeze a dozen of them for a busy day. Woo hoo! Nice. 🙂

This recipe was adapted from the The New York Times, contributed by Julia Moskin. I weighed the dry ingredients, omitted the nuts, baked the muffins in one large oven in a single batch, and modified the baking time for a convection oven.

Yield: 24 standard muffins

For the Muffins:

  • 2 cups/240 g all-purpose flour, more as needed
  • ⅔ cup/75 g whole wheat flour or wheat germ, preferably toasted
  • ⅔ cup/92 g fine-ground yellow cornmeal
  • ⅔ cup/66 g rolled oats (not quick-cooking)
  • ⅔ cup/142 g packed light brown sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp cinnamon (or 2 tsp cinnamon & 2 tsp nutmeg or allspice)
  • ½ tsp coarse salt
  • 1 ¾ cups/414 ml buttermilk, more as needed
  • 1 ⅓ cup/315 ml coconut oil, or neutral oil like safflower or canola
  • ⅔ cup/158 ml maple syrup
  • 4 large eggs
  • 2 cups/198 g grated carrots or tart apple (I grated the carrots in a food processor.)
  • 1 ½ cups/255 g blueberries (I used frozen wild blueberries.)
  • 1 cup/113 g chopped toasted walnuts or pecans (optional)

For the Streusel:

  • ⅓ cup/71 grams packed light brown sugar
  • ½ tsp cinnamon
  • ¼ cup/59 ml coconut oil or cold unsalted butter
  • ½ cup/60 g all-purpose flour
  • finely grated zest from 1 large orange (about 1 1/2 T)
  1. Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
  3. Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour.
  4. Stir in the carrots, blueberries and nuts if using. (If you’d like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
  5. Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
  6. Heat oven to 425 degrees, preferably on convection, and place rack in top third of oven.
  7. Butter or spray two muffin tins (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
  8. Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
  9. Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. Top with streusel, using your fingers to divide streusel over batter and press lightly onto the surface.
  10. Place one muffin tin in oven (or both tins if using a large oven) and reduce heat to 400 degrees. Bake for 17 minutes on convection, or up to 20 minutes in a standard oven, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking.
  11. Cool muffins in pan on rack, then remove from tin.
  12. If baking one batch at a time, repeat with remaining batter. (If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.)

Note: To freeze extra muffins, wrap them individually in aluminum foil. Reheat, still wrapped, in a 300-degree oven for about 20 minutes. Or unwrap and reheat in a microwave.

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