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.

Olive Oil Pumpkin Bread with Walnuts & Raisins

One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.

I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.

Yield: 2 standard loaves

  • 4 extra large eggs
  • 1 cup vegetable oil or olive oil
  • 2/3 cup water
  • 15 to 16 oz can pumpkin purée (about 2 cups)
  • 1 3/4 cups sifted all-purpose flour
  • 1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
  • 2 2/3 cups granulated sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp coarse salt
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp freshly ground cloves
  • 2/3 cup chopped walnuts
  • 2/3 cup raisins
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
  3. Beat the eggs lightly in a large bowl with a spout.
  4. Blend in the oil and water.
  5. Add and whisk in the pumpkin purée.
  6. In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
  7. Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
  8. Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
  9. Fold in the nuts and raisins.
  10. Using a ladle, disperse the batter between the two loaf pans.
  11. Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)
  12. Cool on a rack in the pans; remove when cool.

Pumpkin-Orange Bread

I have to make some sort of pumpkin bread in the fall. This orange variation sounded lovely and resulted in a moist and tender loaf. My family didn’t appreciate the pepita garnish on the top of the loaf, but I thought that it added a nice crunch and contrasting texture. 🙂

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour and baked the loaf in my favorite Pullman loaf pan. Nice.

  • 1 stick unsalted butter, melted, plus more for pan
  • 1 cup unbleached all-purpose flour, plus more for pan
  • 1 cup white whole wheat flour
  • 1 cup granulated sugar
  • 1 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3 large eggs, room temperature
  • grated orange zest from 1 large orange (about 2 tsp)
  • 1/4 cup fresh orange juice (from 1/2 large orange)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pepitas
  1. Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan or Pullman loaf pan with butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds.
  3. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth.
  4. Make a well in flour mixture and pour pumpkin mixture into it.
  5. Stir together just until combined and no dry flour remains (do not overmix).
  6. Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
  7. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes for a standard loaf or about 35 minutes for a Pullman loaf.
  8. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature in an airtight container or wrapped in parchment-lined foil, up to 3 days.
 One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Pumpkin Pecan Pie

IMG_1275 Wow. This was delicious- and pretty. 🙂 A pumpkin and pecan pie in one too! The contrasting textures of the two fillings was fabulous. This recipe is from The Baking Bible by Rose Levy Beranbaum. I weighed (almost) all of the ingredients- much faster and more precise. I also used an instant-read thermometer to gauge whether the fillings were finished baking. This recipe is labor intensive- I made the pie crust a day in advance (along with my apple pie crusts!) and kept it tightly wrapped in plastic wrap in the refrigerator overnight.

Pie Crust For the 9 1/2-inch Deep Dish Pie Shell:

  • 8 T (1 stick/4 oz/113 g) unsalted butter, cold
  • 1 1/2 cups plus 2 T (6.5 oz/184 g) pastry flour or bleached all-purpose flour (I used unbleached)
  • 1.9 g (1/4 plus 1/16 teaspoon) fine sea salt
  • 0.7 g (1/8 plus 1/32 teaspoon- a dash) aluminum-free baking powder
  • 1/3 cup (3 oz/85 g) cream cheese, cold
  • 2 T (30 ml/1 oz/29 g) heavy cream
  • 2 tsp (10 ml) cider vinegar
  1. Cut the butter into small (about 1/2 inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
  2. In a gallon-size reclosable freezer bag, place the flour, salt, and baking powder and freeze for at least 30 minutes.
  3. Place the flour mixture into the bowl of a food processor.
  4. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds, or until the mixture resembles coarse meal.
  5. Add the frozen butter cubes and pulse until none of the cubes is larger than the size of peas. (Toss with a fork to see the size better.)
  6. Remove the cover and add the cream and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together.
  7. Spoon it into the plastic bag. Hold either side of the bag opening and alternate using the heel of your hand and your knuckles to knead and press the mixture, from the outside of the bad, until most of the mixture holds together in one piece.
  8. Cut open the bag and empty the dough onto a large sheet of plastic wrap.
  9. Use the plastic wrap to finish kneading together the dough just until it feels slightly stretchy when pulled.
  10. Flatten the dough into a disk. Wrap in plastic wrap and refrigerate for 45 minutes or up to 2 days.
  11. Roll the dough: Remove the dough from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is soft enough to roll.
  12. Starting from the center and moving outward, roll the dough to 1/8-inch thick on two overlapping pieces of plastic wrap, about 15 inches in diameter (I used a tapered rolling pin which helps prevent the edges from becoming too thin.) Two or three times during rolling, flip the dough over and lift off of the plastic wrap to prevent it from creasing the dough. The dough should be large enough to  line the bottom of the pie plate and extend 3/4 inch past the edge of the rim.
  13. Line the pie plate: Transfer the dough to the pie plate and ease it into place. If necessary, trim the edge to extend 3/4 to 1 inch from the edge of the plate. Fold the dough under so that it is flush with the outer edge of the pie plate. If desired, crimp the border using your forefinger and thumb or a fork. (*The pie plate must be deep dish with a rim to hold both fillings.*)
  14. Cover the pie shell with plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 hours.
  15. Set an oven rack at the lowest level and place the baking stone or baking sheet on it. Preheat the oven to 350 degrees (convection) for 45 minutes or longer before baking.

IMG_1183 For the Pecan Filling:

  • 1/3 cup (79 ml/4 oz/113 g) golden syrup or corn syrup
  • 1/2 cup, firmly packed (3.8 oz/108 g) light brown Muscovado sugar or dark brown sugar
  • 4 (to 6) large egg yolks, at room temperature (1/4 cup plus 2 tsp/69 ml/2.6 oz/74 g)
  • 1/4 cup (59 ml/2 oz/58 g) heavy cream
  • 4 T (1/2 stick/2 oz/57 g) unsalted butter
  • a pinch of fine sea salt
  • 1 tsp (5 ml) pure vanilla extract
  • 1 1/2 cups (6 oz/170 g) pecans, coarsely chopped
  1. Have a fine-mesh strainer suspended over a 2 cup glass measure with a spout.
  2. In a medium heavy saucepan, combine the corn syrup, brown sugar, egg yolks, cream, butter, and salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture is uniform in color and just begins to thicken slightly, without letting it boil, 7 to 10 minutes. (160 degrees on an instant-read thermometer)
  3. Pour the mixture at once into the strainer and press it through. Stir in the vanilla.
  4. Spread the pecans evenly over the bottom of the chilled crust.
  5. Starting at the center, with the measuring cup’s spout just above the pecans, slowly pour in the filling, lightly coating the nuts and moving from the center to the edge. Once the filling is completely poured, the pecans will float. Gently shake the pie plate to distribute the pecans more evenly.
  6. Place the pie on the baking sheet and bake for 16 to 22 minutes, or until the filling is puffed and just beginning to bubble around the edges. The filling will shimmy slightly when moved and an instant-read thermometer inserted near the center should read 185 to 190 degrees.
  7. Cool the pecan filling on a wire rack for at least 30 minutes. (I had to reposition the hot crust back up the sides of the pie dish with the back of a wooden spoon before it cooled.)
  8. Prepare the pumpkin filling while the pecan filling is cooling. Move the baking stone or baking sheet to the middle rack in the oven.

IMG_1292 For the Pumpkin Filling:

  • 1 cup plus 2 T (10 oz/283 g) unsweetened pumpkin
  • 1/2 cup, firmly packed (3.8 oz/108 g) light brown Muscovado sugar or dark brown sugar
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup (118 ml/4.1 oz/116 g) heavy cream
  • 1/3 cup (79 ml/2.9 oz/81 g) milk
  • 2 large eggs, at room temperature
  • 1/2 tsp pure vanilla extract
  1. In a small heavy saucepan, stir together the pumpkin, brown sugar, ginger, cinnamon, and salt and bring the mixture to a sputtering simmer over medium heat, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny. (The mixture may have some small lumps, which will disappear when processed.)
  2. Using a silicone spatula, scrape the mixture into a small food processor (I used an immersion blender in the pot) and process for 1 minute.
  3. With the motor running, add the cream and then the milk and process for several seconds, or until smoothly incorporated.
  4. Scrape down the sides and add the eggs and vanilla. Process for 5 seconds, or just until incorporated.
  5. Gently ladle the pumpkin filling over the pecan filling, with the ladle held just above the surface, so that it does not break through the pecan layer. If necessary, smooth the surface evenly with an offset spatula.
  6. Place a foil or silicone baking ring on top of the pie crust edges to protect from over browning. Set the pie on the baking stone or baking sheet and bake for 35 minutes (convection) or up to 45 or 55 minutes in a standard oven. The pie is done when a knife inserted 1/2 inch between the center and the sides comes out clean. The pumpkin filling will have puffed and the surface dulled, except for the center and the filling will shake like jelly when moved. An instant-read thermometer should read 190 to 195 degrees when inserted in the center.
  7. Cool then pie on a wire rack for at least 2 hours, or until cool to the touch, before topping with the pecan decor and serving.

IMG_1271 For the Pecan Decor:

  • approximately 12 pecan halves, lightly toasted if desired
  • golden syrup or corn syrup
  1. Turn each pecan rounded side up. Brush the tops with the corn syrup and then dab a little on the bottom of each one  before arranging them around the outside edge of the pie.
  2. The pie can be stored at room temperature for 2 days; refrigerated for 4 days.

One Year Ago:

Two Years Ago:

Skinny Whole Wheat Pumpkin Banana Chocolate Chip Muffins

IMG_1045

Thanksgiving is so indulgent, I wanted to have a lighter treat to offer for breakfast. These moist muffins have NO oil or butter and are whole wheat. Nice!

This recipe was adapted from Friday Cake Night. I substituted whole wheat flour for half of the all-purpose flour, substituted a spice blend for pumpkin pie spice, and added mini chocolate chips. I also made mini muffins instead of a loaf. They were a bit sticky and worked better with cooking spray on the pan instead of paper muffin cup liners.

  • 2 ripe bananas, mashed
  • 1 cup light brown sugar
  • 2 large eggs
  • 1/3 cup unsweetened apple sauce
  • 1 1/3 cup pumpkin puree
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly ground nutmeg
  • 1/2 cup mini chocolate chips
  1. Preheat the oven to 350 degrees on convection. Lightly coat a mini muffin pan with cooking spray.
  2. In a large bowl, combine the mashed banana, brown sugar, apple sauce, pumpkin, and eggs until smooth.
  3. Add all the remaining ingredients (except chocolate chips) to the bowl with the banana and pumpkin mixture and stir until well combined.
  4. Fold in the chocolate chips
  5. Scoop the batter into the prepared pan (I used a cookie scoop) and bake for 12 minutes.

IMG_1033

One Year Ago:

Two Years Ago:

Pumpkin Pie Dump Cake

IMG_0702

I may have overdone it… I made Pumpkin-Chocolate Chip Bread for breakfast and Pumpkin Pie Dump Cake for dessert on the SAME DAY…. BUT, I have never made a “dump cake” (or heard of a “dump cake”) and I really wanted to try this one! 🙂 A “dump” cake is named for its simple preparation- dumping ingredients into a bowl, stirring, pouring into a pan and then coating with toppings prior to baking. The bottom layer of the cake is custardy and the top crunchy- great.

I knew that this “pumpkin-overload” in my menu planning was okay when my son called this cake “heaven on a plate.” My husband said that it was the best pumpkin dessert he had ever had! What rave reviews!! 🙂 This recipe was adapted from AllRecipes, via Nancy Creative. It is a wonderful autumn dessert and would be a great part of a Thanksgiving menu as well. We ate it with a dollop of whipped cream.

Yield: Makes one 9 x 13-inch cake

IMG_0690

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup packed light brown sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 (12-ounce) can evaporated milk
  • 4 large eggs
  • 1 (16.5 oz.) package yellow cake mix (or use spice cake mix) (I used Dunkin Hines Classic Yellow Cake Mix)
  • 1 cup coarsely chopped pecans
  • 1/3 cup toffee bits
  • 3/4 cup (1 1/2 sticks) butter, melted
  • whipped cream, for serving, optional
  • salted caramel sauce, for serving, optional
  1. Preheat oven to 350 degrees (on convection). Grease and flour a 9 x 13-inch pan.
  2. In large bowl, mix pumpkin, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into prepared pan.
  3. Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over top of cake mix. Drizzle melted butter evenly over everything.
  4. Bake for 45 minutes (on convection) or up to 60 minutes in a standard oven, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a dollop of whipped cream. (maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent!) Refrigerate any leftovers.

One Year Ago:

Two Years Ago:

Skinny Whole Wheat Pumpkin-Chocolate Chip Bread

IMG_0684

Dave of Dave Bakes may not know this, but he convinced me that I needed a 13-inch Pullman loaf pan. 🙂 I couldn’t wait to ask for it for Christmas, so I bought one on Amazon. Yay! It is FABULOUS. I love it!! What a presentation (& shorter baking time!!). This “skinny” bread was its initiation into my kitchen! Nothing better than a surprise special weekday breakfast for the family (& excuse to use my new pan!).

This recipe was adapted from Chez Catey Lou. It was a moist, low-fat, and special autumn treat -especially with the chocolate chips.

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp coarse salt
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp freshly ground nutmeg
  • 2 tsp cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 2 large eggs, at room temperature
  • 1 1/2 cup pumpkin puree
  • 1/3 cup Greek yogurt
  • 1/2 cup semi-sweet chocolate chips

IMG_0676

  1. Preheat oven to 350 degrees (convection). Grease an 8×5-inch loaf pan. (or a 13x4x4-inch Pullman loaf pan)
  2. In a medium bowl, whisk together flour, whole wheat pastry flour, baking powder, baking soda, salt, and spices.
  3. In a separate bowl, whisk together sugars, oil, and eggs until very well combined. Add pumpkin and yogurt and mix well.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
  5. Pour the batter evenly into the loaf pan. Bake for 39 minutes (I started checking the loaf at 35 minutes) in the Pullman pan, on convection, or up to 45 – 55 minutes in a standard pan and/or oven, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

IMG_0677

One Year Ago:

Two Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,209 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Banana Bread with Crunchy Sugar Topping
Creamy Bucatini with Crispy Mushrooms
Bread Machine Brioche
Chicken Stew with Biscuits
Mushroom Carbonara with Orecchiette
Spicy-Sweet Sambal Pork Noodles
Mark Bittman's Chocolate Chip Cookies
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Chicken Parmesan with Chicken Thighs
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Foodista Food Blog of the Day Badge
%d bloggers like this: