Cream Cheese Pumpkin Pie

Cream Cheese Pumpkin Pie

Happy National Pie Day!!! 🥧🥧🥧🥧

Since today is a day to celebrate pie, I thought that I would share a recipe that adds a little twist to Pumpkin Pie!! It’s Cream Cheese Pumpkin Pie and it’s simply wonderful!! Just know that this recipe makes two pies. 🙂

INGREDIENTS

Pumpkin Pie Mixture

1 1/2 cups of sugar

2 teaspoons of cinnamon

1 teaspoon of ginger

1/2 teaspoon of cloves

4 large eggs

1 can of 100% Pure Pumpkin (large can)

2 cans of evaporated milk (12 ounces each)

2 unbaked 9 inch deep dish pie crusts

Cream Cheese Mixture

2 – 8 ounce block of cream cheese

2 eggs

8 tablespoons of sugar

INSTRUCTIONS

1. Pre-heat oven to 400 degrees.

2. Mix ingredients for the Pumpkin Pie Mixture (set aside).

3. Mix ingredients for Cream Cheese Mixture.

4. Split the Cream Cheese Mixture in half and spread evenly on the bottom of both pie crusts.

5. Pour Pumpkin Pie Mixture over the Cream Cheese Mixture.

6. Place in pre-heated oven and baked pies at 400 degree for 15 minutes and then lower oven to 350 degrees and bake for 40 – 50 minutes.

Hope you enjoy this recipe!!!!

Pumpkin Pancakes 🥞

One of my favorite Fall Recipes is Pumpkin Pancakes. I think it’s because there is something about pancakes that just makes people happy. Maybe it’s the taste of the pancakes or the wonderful scent of maple syrup in the kitchen. Whatever the reason why so many people love pancakes, I wanted to share my recipe and hope that you love it as much as me and my husband do!!!

1. Whisk together:

1 1/4 cups flour;

2 tablespoons sugar;

2 teaspoons baking powder;

1/2 teaspoon each cinnamon, ground ginger, and salt;

1/8 teaspoon nutmeg; and a pinch of ground cloves.

2. In a different bowl, stir together 1 cup almond milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg;

3. Fold mixture into dry ingredients;

4. Spray skillet with a non-stick spray. Pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Makes 8 to 10 pancakes.

Enjoy!!!

Pumpkin Cake 🍂

Wishing everyone a Happy Friday!! In my last post, I wrote about the Health Benefits of Pumpkin. But let’s be serious, we all have a sweet tooth!!! Below is my recipe for Pumpkin Cake with Cream Cheese Icing. Now I am particular about icing and this recipe is one that I absolutely love. Note – if you have someone in your life that loves baked goods, you may have to hide this cake or it will be gone in an instant.


INGREDIENTS

• 2 cups all-purpose flour

• 2 cups sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/2 teaspoon cloves

• 1 cup oil

• 2 cups pumpkin

• 4 eggs

FROSTING

• 2 cups powdered sugar

• 1/3 cup butter, softened

• 1 (3-oz.) pkg. cream cheese, softened

• 1 tablespoon almond milk

• 1 teaspoon vanilla

INSTRUCTIONS

1. Heat oven to 350°F. Grease a 13 x 8 inch baking pan. In large bowl, combine all the ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan.

2. Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled. (NOTE: In large glass pyrex baking pan it takes me 43 minutes to bake.)

3. In small bowl, combine all frosting ingredients; beat until smooth. Spread over the cake once it’s cooled. Store in refrigerator.

Hope you enjoy this recipe!

Health Benefits of Pumpkin

Happy Fall!!! 🍂 It a little cooler today and the leaves are starting to fall off the trees. Now that fall is here, I can’t help but think of all my favorite fall recipes that I like to make. Of course, I love cooking and baking with pumpkin and the good news is that pumpkin has several health benefits.  

1. Pumpkin is a nutrient dense food and it is full of vitamins and minerals but they are also low on calories.  

2. Pumpkin is rich in fiber, which slows digestion and gives you the feeling of being full.  In just one cup of pumpkin, there are seven grams of fiber.
3. Pumpkin is a good source of zinc.
4. Pumpkin flesh and the seeds are high in vitamin C and antioxidants, including beta-carotene and other carotenoids.
5. Pumpkin is great for your skin too!!

As the season progresses, I will post some of my favorite recipes such as my Pumpkin Chocolate Chip Cookies, Pumpkin Pancakes, Pumpkin Cake with Cream Cheese Icing and so on. Feel free to let me know your favorite pumpkin recipe!! 🍂

Pumpkin Pancake Recipe

I just love fall!! Now I know that technically it is not here yet, but I’m starting to get excited about the change of season.  Yesterday, we noticed that the leaves on some of the trees in our area are beginning to change colors. 🍁 Football season has started, there is a slightly cooler breeze in the air and I have started making some of my favorite fall recipes. So, if you like pancakes, you are going to love this Pumkin Pancake Recipe. It is light, tastes wonderful and really easy to make. Let me know what you think if you make it this season.

1. Whisk together: 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. 

2. In a different bowl, stir together 1 cup almond coconut milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg. 

3. Fold mixture into dry ingredients. 

4. Spray skillet with a non-stick spray. Pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Makes 8 to 10 pancakes. 

Hope you enjoy them as much as we do!! 

Pumpkin Seed Recipe

With Autumn approaching, I started looking at some of my favorite recipes for the season. Pumpkin bread, pumpkin chocolate chip cookies, fall soups and the list goes on!! Lol!! One simple recipe that I found in my recipe box is roasting pumpkin seeds!! Quick and easy to do, they make a fantastic fall snack to have especially during football season!!! 

To state the obvious, you need to get a fresh pumpkin and have some olive oil and salt on hand. 

Preheat your oven to 300 degrees. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Then clean the seeds. 

Then you need to dry the seeds. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Now add some spices.  One idea is to toss the seeds with olive oil, salt and your choice of spices. Return to the oven and bake until crisp and golden, about 20 more minutes. For a something sweet, toss them with cinnamon and sugar. 
Enjoy!!!! 🎃

Health Benefits of Pumpkins

October 3rd. and I have pumpkin on my mind.  I love to cook and bake and now that fall is here, it is exciting to think about my favorite fall recipes.  The great thing about pumpkin is all of the health benefits that using pumpkin provides.  Pumpkin is a nutrient dense food and it is full of vitamins and minerals but they are also low on calories.  They are also rich in fiber which slows digestion and gives you the feeling of being full.  In just one cup of pumpkin, there are seven grams of fiber.  So, dust off your recipe books and do a little cooking with pumpkin!!!

As the season progresses, I will post my favorite recipes such as my Pumpkin Chocolate Chip Cookies, Pumpkin Soup recipe and so on.  I hope that you have a wonderful day and enjoy this fall weather!!!! 🙂