Pumpkin, Cranberry, and Pecan Pie

Are you ready?

Are the gifts wrapped, the cookies baked, the halls decked? 

Me?  Nope.  I pretty prepared, I'll admit, thanks to a lot of online shopping (the result of our little ice storm a few weeks back) and a bit of proactive holiday decorating before the season kicked into full swing.  But no sweet treats have been made in my kitchen yet (I'm currently tackling about a thousand plus cookies every morning at the bakery so baking anything at home right now isn't exactly making it to the top of my to-do list), however, I fully intend to bring a few dozen on our upcoming Christmas vacation. 

But today I must share with you this pie.  I made it for Thanksgiving (ok, Nathan made it for Thanksgiving- I fetched ingredients and told him what to do.  I'm good at that.), but it would suit any holiday meal just fine.  It's essentially your classic pumpkin pie doused with a cranberry pecan crumble and it's a nice twist on the traditional version.  And it's easy as...pie, so you can tell someone else to make it. 

Pumpkin, Cranberry, and Pecan Pie

1/4 cup sugar
1/2 cup brown sugar, packed
1/4 cup flour
1 teaspoon orange zest
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon cardamom
1 (15-ounce) can pumpkin
3 slightly beaten eggs
1/3 cup heavy cream
1/2 teaspoon vanilla
1 single pie crust

For the Cranberry Pecan Topping
1/2 cup packed brown sugar
4 teaspoons flour
1/4 teaspoon salt
2 tablespoons cold butter
4 ounces fresh cranberries, coarsely chopped
2/3 cup chopped pecans

In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and all of the spices (nutmeg through cardamom). In a separate bowl, combine the pumpkin, eggs, cream, and vanilla.  Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined. Pour the pumpkin mixture into a pie shell. Bake at 375 for 20 minutes.

Meanwhile, add the brown sugar, flour, and salt, and butter to a small food processor and chop until it resembles a coarse mixture. Stir in the chopped cranberries and pecans.

Remove pie from the oven and sprinkle the cranberry mixture on top. Return the tart to the oven and bake for 20-25 minutes, or until the pie is set, topping is golden and bubbly, and the crust is golden. If the crust starts getting too brown, you can add strips of foil around the edges.  Cool on a wire rack. Cover and refrigerate within 2 hours.

Adapted from Beantown Baker.

Pecan Pie Brownies

Got leftovers?

Ok now I'll admit we actually did not have a pecan pie this thanksgiving (we opted for pumpkin and apple this year), but that didn't stop me from purchasing one on discount at the grocery store a few days later.  I dug in and had a slice that evening, but the next morning I chopped up half and tossed it in some brownie batter.  I use the term "chopped" loosely here.  Have you ever tried to chop up a nutty, crusty, gooey pecan pie?  Mutilate may be a better word.  It's gonna get messy people. 

Just rip that pie apart- cut with a knife, tear with your hands, throw it in the batter and let the mixer mash it up.  I even used a gasp! boxed brownie mix.  Cheater cheater pumpkin eater. 

It should be noted that the combo of chocolatey boxed mix plus sugary chunks of pecan pie results in one super sweet, uber gooey brownie.  (Nathan describes them as "too gooey".  I don't know even him anymore.  Ha!  More for me.)

Got milk?

Pecan Pie Brownies

Makes one 9x13-inch pan

1 18.2-ounce boxed brownie mix (or you can always do homemade!)
1 (8 or 9-inch) pecan pie, chopped

Prepare brownie batter according to package (or recipe!) instructions.  Fold in pecan pie pieces.  Spread mixture into lightly greased 9x13-inch baking dish.  Bake according to package directions or until center is just set.  Let cool before slicing. 

Adapted from Cookies and Cups.

Double Chocolate Pumpkin Pie

It's high time I made you a pie.

But this is not your ordinary pumpkin pie (thank goodness because, if I'm being honest...and I'm going to be...I don't really like pumpkin pie).  I'm in the pecan pie camp.  And after last year, I'm in the apple pie camp as well.  But this pie here might just make me a pumpkin pie convert.

After last years pumpkin kiss cookies (one of my most popular posts, per readers) and the triple chocolate cupcakes with pumpkin pie frosting (one of my most popular posts, per me), I decided to kick pumpkin pie up a notch with the addition of chocolate. 

Melted morsels get mixed into the classic pie filling, which then gets poured into a chocolate oreo crust.  I opted for pre-made because I'm lazy, which isn't news to you considering I wrote one measly blog post during the entire month of September.  I'm ashamed.  I'm sorry.  So I made you a pie.

Double Chocolate Pumpkin Pie

Makes 1 (9-inch) pie

1/2 cup semisweet chocolate morsels

2 tablespoons unsalted butter

1 can (15-ounce) solid-pack pumpkin

1 can (12-ounce) evaporated milk

3/4 cup granulated sugar

2 large eggs

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1 1/2 teaspoons coarse salt

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 prepared Oreo pie crust (homemade or store bought)

Preheat oven to 325 degrees.  Melt chocolate and butter in large sauce pan over medium-low heat stirring constantly until melted (stir constantly to prevent burning the chocolate!).  Once blended, turn off stove and stir in pumpkin.  Whisk in milk, sugar, and eggs.  Add cornstarch, vanilla, salt, and spices.  Whisk until combined.  Pour mixture into prepared pie crust (I had extra filling).  Bake at 325 degrees for 50-60 minutes until center is set but still jiggly.  Let cool before slicing and serving.  Store leftovers in fridge.

Adapted from Closet Cooking.

Confetti Cake Pie (with a graham cracker crust!)

Happy Birthday!...

...to me!! 

Well, unfortunately, my birthday fell on a Monday this year, which is the start of a work week (boo!), but fortunately, this means I get to celebrate both the weekend before and the weekend after (woo!)! 

So to start things off I made a cake.  Or a pie.  It's essentially a confetti cake baked in a graham cracker crust, so I hereby declare this a cake pie.  And it's my birthday, so I make the rules.

Now yes, this is a cake without the frosting, but no frosting needed here, my friends.  The graham crust adds a subtle sweetness to each and every bite, which works out well for me because, quite frankly, I have icing issues (I reattempted the Flag Cake over the weekend and FAIL- it has now been nixed from the newly renamed 26-during-27 list). 

As far as where the idea came from for this crazy combo?  I have no idea*.  But it was so good, I'm tempted to make another as the celebration continues this weekend with a very welcome two-day visit from my parents :)

*Another year older, another year wiser.

Confetti Cake Pie

Makes one 8 or 9-inch pie

Crust:
1 cup graham cracker crumbs (about 9 full-sheet graham crackers)
4 tablespoons butter, melted
2 tablespoons sugar

Cake:

 6 tablespoons butter, softened to room temperature

1/4 cup granulated sugar

1/4 cup light brown sugar

2 eggs, at room temperature

1 1/2 teaspoons vanilla

1/2 + 1/8 cup all-purpose flour

1/2 + 1/8 cup yellow or white boxed cake mix
1/4 cup sprinkles

Preheat oven to 325 degrees.  If using graham cracker sheets, using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour crumbs into a medium bowl and mix with melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish.  Bake for 8 minutes.  While baking, prepare the cake filling.

In a large mixing bowl, cream together the butter and sugars.  Mix in the eggs and vanilla.  Add the flour and cake mix and mix until just combined.  Fold in the sprinkles.  Spread gently into warmed crust. 

Increase oven temperature to 350.  One preheated, bake for 25 minutes or until toothpick inserted in center comes out clean.  Let cool to room temperature before cutting into wedges. 

Crust and Cake adapted from Sally's Baking Addiction.




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Cranberry Cake Pie

I have mixed emotions when it comes to crust...

Absolutely looooove pizza crust.  Indifferent when it comes to bread crust- don't mind it on sandwiches, but I tend to nibble my way around the less appealing perimeter of toast, saving the best for last- the jam filled center.  And pie crust?  Well, not a very big fan.  It's just kind of...bland.  And dry.  And I'd really rather just eat the filling.  (We have a slight exception here that I feel must be noted: over Thanksgiving, my sister made a wonderful spiced crust with her pecan pie and it was phenomenal.  Best I've ever had, hands down.)

Well these mini pies have a different take on the whole traditional pie crust thing.  It's a pour-over crust that bakes up almost cake-like.  All buttery and sugary with a tender crumb embedded with tart, juicy cranberries- this is a crust I can definitely get on board with.

Cranberry Cake Pie

Makes one 10-inch pie (or 6 mini pies)

2 cups raw cranberries (fresh or frozen)
1 1/2 cups white sugar, divided
2 eggs
3/4 cup  butter, melted
2 teaspoons almond extract
1 cup all-purpose white flour

Preheat the oven to 325 degrees.  Grease a 10-inch pie plate.  Wash the cranberries, leaving some water on them.  Place the cranberries in the pie plate and sprinkle with 1/2 cup of the sugar.  

In a mixing bowl, cream the remaining 1 cup sugar with the eggs and butter.  Stir in the almond extract.  Add the flour and mix well. The batter will be thin. Pour over the cranberries.  Bake for 35 to 45 minutes (25 to 28 for mini pies) or until a tester inserted near the center of the crust comes out clean.  

Adapted from Beantown Baker.

Salted Caramel Apple Pie

We have a winner.



So Thanksgiving was a few days ago and I made a little contribution to the big meal:  Apple Pie.  But not just an ordinary apple pie.  Salted Caramel Apple Pie.  Now why I chose to make a pie after baking a couple hundred in the days leading up to the holiday is beyond me, but a few weeks ago when I spotted this recipe I knew I had to make it for our Turkey Day dessert.

It must be noted, however, that I did welcome help that afternoon in my parents kitchen.  My mom was employed to press the bottom crust into the pie plate while my dad dutifully peeled a few apples over the kitchen sink.  As we stood there pressing and peeling and mixing, I asked my dad about his mother, my Grandma Min.  Growing up I looooved her apple pie, so much in fact that I made it my own personal mission to create one as equally delightful (she will forever be linked to the fruit-filled dessert, in addition to frozen lasagna, special k cereal, and the smell of wheat bread browning in the toaster).

Last Thursday night my mission was accomplished.  And while this may not be her exact version (my dad informed me that she probably used the tried and true Good Housekeeping recipe) my creation was as juicy and delicious as I remember hers to be.  Oh and I accidentally burnt a few spots of the lattice crust (hence the semi-hidden picture) but he also reassured me that it was in true Grandma Min fashion.

Salted Caramel Apple Pie

Makes one 9-inch pie

1 double pie crust (homemade or store bought)

7 tart apples, peeled and sliced (I used Granny Smith)
1 tablespoon lemon juice

1/2 cup packed light brown sugar

1/2 cup sugar


1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg

1 teaspoon sea salt

4 tablespoons butter
1 teaspoon vanilla

4 tablespoons heavy cream

1 egg white

1 tablespoon sugar



Press bottom layer pie crust into 9-inch pie plate.  Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix.  Melt butter in heavy skillet. Add vanilla and cream.  Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.



Cover with a lattice top or just drape the whole second crust over the filling and crimp the edges. (Check out this lattice crust tutorial as a guide).  Use a fork or your finger to decorate the edge.
Brush the top of the crust with egg white and sprinkle with 1 tablespoon sugar.  Bake at 350 degrees for 45 minutes, or until the crust is golden and the filling is bubbly.  (Word of caution:  filling WILL bubble over, therefore place a foil-lined baking sheet on the oven rack directly underneath the pie during baking to prevent a huge mess!)

Adapted from The Baker Chick.

Triple Chocolate Cupcakes with Pumpkin Pie Frosting

I'm a genius.

Let's reminisce.  So remember how I mentioned that chocolate and pumpkin are basically a match made in heaven?  And remember how my parents came into town last weekend for a visit?  Well my mom knows me well because she brought me a gift: some cupcake liners (it's the little things).  This prompted a mission: What can I do with these adorable liners before Halloween escapes me and turkeys and Christmas trees are in full swing? 

Hmmmm....

I must preface what I'm about to tell you by saying that I am a FROM SCRATCH baker.  Meaning I don't really do the whole box cake mix thing [which is odd because #1: I currently have 5 (yes FIVE, no lie) boxes of cake mix on my baking shelf in the pantry because for some reason I have this weird obsession with buying anything that I feel will be the base of some new and fabulous creation.  And because I have the Cake Doctor cookbook which has some pretty fabulous ideas.  And because, quite frankly, it's cheap.  And #2: I basically ate my weight in pillsbury confetti cake the summer of my senior year in college.  (what can I say- it made the perfect late night after the bar food- seriously people).  I need to create a from-scratch version of this sprinkle-filled cake.  Consider it added to The List.]

Ok, so in short, yes.  This is a cake using The Box.  Some of you may be happy to hear this, some of you may not.  But let me inform you that this is the recipe of my favorite chocolate cake recipe EVER.  And I'm a white cake person at heart; however, for some crazy reason this cake recipe is SOOO good that I actually ask my sister to make it for me in bundt cake form for my birthday every year (p.s. this is her recipe so give her a big fat thanks).  Not white cake, not confetti cake, not cookie cake- I want chocolate cake.  From a box.  It's that good. 

And chocolate cake topped with pumpkin pie?  Well, does this really sound like a bad idea to you?  I didn't think so.  Like I said...I'm a genius.

Triple Chocolate Cupcakes with Pumpkin Pie Frosting

For the cake:

Makes 26 cupcakes (or fills one bundt pan)

1 box Devil's Food Cake Mix

1 (3.4 ounce) box sugar-free instant chocolate pudding mix (regular is fine too)

1 (3.4 ounce) box sugar-free instant white chocolate pudding mix (regular is fine too)

4 eggs

1 1/2 cups water

1 cup applesauce

1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Blend cake mix and puddings until combined.  Add in eggs, water and applesauce and mix until moistened (at medium speed for 2 minutes).  Fold in chocolate chips.   

Divide batter into 26 prepared cupcake tins.  Bake for 20 minutes or until toothpick inserted in the center comes out clean.  Cool completely before topping with Pumpkin Pie Frosting.

**For a bundt pan, bake at 350 degrees for 45-50 minutes.

For the frosting:

This is basically pumpkin pie without the crust so if you already happen to have a pumpkin pie on hand, you can either scoop the pie filling out of the crust or blend the crust into the frosting.

2 eggs

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (15 ounce) can pumpkin (pure pumpkin, not pumpkin pie filling)
1 (12 ounce) can evaporated milk

Preheat oven to 425 degrees.  In a large bowl, beat eggs.  Stir in sugar, salt, cinnamon, ginger, and cloves.  Mix in pumpkin.  Stir in evaporated milk. 

Pour into lightly greased 9-inch pie plate (no crust needed).  Bake for 15 minutes.  Reduce heat to 350 degrees and bake for another 40-50 minutes, until a toothpick inserted comes out dry.  Remove from oven and leave on counter for two hours before use.

**The pie will pipe better if you put it in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture before loading it into your pastry bag.  

Cake Adapted from my sister, Melissa.
Frosting Adapted from Cupcake Project.