Showing posts with label canned pumpkin. Show all posts
Showing posts with label canned pumpkin. Show all posts

Saturday, September 17, 2011

Tastes of Fall

Nyakers Pepparkakor (Gingersnaps) in Their Pretty Tin
Oh, friends ... it finally happened!

After a record-breaking summer of unearthly heat and drought, the weather in north Texas has finally turned.  As I type this, I'm gazing out the window at a skim of platinum clouds, a blanket over my lap and a cat nestled against my side.

[Okay, technically the blanket is overkill.  It's 67 outside, not exactly freezing.  But compared to Monday's 107, this feels absolutely awesome.]


With the first breath of autumn in the air, my mind has turned to flavors of fall:  butternut squash, crisp apples, barley soups, crusty bread, Shepherd's pie ... I can't wait to share autumnal recipes with you all over the coming months.  These are the flavors and foods I love the most, hearty and comforting.

Today, though, I'm sharing an unusual fall recipe I picked up when I was checking out of a World Market a few years ago.  It's a recipe for pumpkin dip created by Nyakers (a Swedish company that makes the most intensely flavored, delicately textured gingersnaps).  It's a wonderful addition to any fall potluck or party:  it's an unusual vehicle for the familiar flavors of pumpkin pie, and it gives people the ability to have just a tiny portion of dessert (if, for some reason, they want to skimp on dessert ... personally, that kind of restraint is utterly foreign to me).

While this creamy, sweetly spiced dip goes beautifully with Nyakers pepparkakor (and the Nyakers tins look so fancy when you present them to a hostess), any gingersnaps will do.  You can also serve the dip with graham crackers, vanilla wafers, or (if you're being virtuous) slices of apple and pear.

Nyakers Pumpkin Pie Dip

15 oz. pumpkin (not pumpkin pie filling)
8 oz. cream cheese, softened
1/2 c. brown sugar
2 tsp. cinnamon
1/2 tsp. cloves
1 1/2 Tbs. orange juice

Combine all ingredients in a food processor and blend until creamy and smooth.  (Or, in the alternative, mix all ingredients with a hand mixer.)


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Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.

Friday, November 19, 2010

Pumpkin Pie!



What would Thanksgiving be without pumpkin pie?

Well... for me it would be just fine. Give me the turkey, the stuffing, more stuffing, some veggies, more stuffing, potatoes, and top it all off with stuffing and I'm a happy (and well-fed) camper.

As far as I'm concerned, you can keep the pumpkin pie. (But I'll have an extra helping of whipped cream, please.)

I would take a permanent pass on pumpkin pie ... except it's tradition. Not only that, but the rest of my family loves it. So today I'm presenting a mostly home made pumpkin pie. I say "mostly" because I'm cheating and using a store-bought crust. Hey, they're lucky I agreed to make one at all, right? :::grin:::

This recipe came to me from my sister-in-law years ago. My husband always adored his sister's recipe and I'm lucky she was willing to share. Umm... make that my *family* is lucky she was willing to share.

I really want to like this particular treat, but I just can't. A combination of taste and texture perhaps. Who knows? But I am crazy about the smell. Right now, as I write this, the pie is baking. My home is awash in delectable scents. It's intense Thanksgiving, and cinnamon, and nutmeg, and Christmas, and home all wrapped in one. Just gorgeous, amazing smells around here.

So even if you don't like pumpkin pie, you may want to make this anyway, just to make your house smell great. Pumpkin pies make awesome gifts!

PUMPKIN PIE

1 10-inch prepared pie shell (deep, or extra deep)
1 16 ounce can of pumpkin (drained)
1/4 tsp nutmeg
3 eggs
2/3 cup brown sugar
1 tsp cinnamon
1 tsp ginger
2 cups milk
1/2 tsp salt
2 Tbsp unsalted butter, softened

Preheat oven to 425.

The directions on the recipe I have says: Mix all, adding milk last.

But I mixed my dry ingredients first, then added the eggs one at a time, then the rest. I messed up and added the milk before the pumpkin. Oops. No real harm done, as far as I can tell.

The recipe goes on to instruct:
Bake at 425 for ten minutes.
Reduce heat to 325 for two hours, or until it turns custardy and splits (at least one hour)

Really? Two hours versus one hour? That's quite a spread.
I found the best time to be just short of two hours. But just over an hour and a half. The top splits beautifully and the pie is completely baked through.


NOTES:
When I poured the mixture into the pie shell I learned a valuable lesson. This is a *very* soupy mixture. Very. I should have placed the pie shell on a baking sheet *before* I filled it. Ever try to move an overfilled liquidy thing? Slosh, slop. Yep, you get the picture.

As it turned out, I had more mix than I had room for, so I placed the excess in a small baking bowl and set it next to the pie on the baking sheet. This had an extra benefit. I could see through the glass to gauge the done-ness of my pie. Sure helped with that one hour versus two hour question. Perfect!

Have fun and make your home smell marvelous!
Enjoy,
Julie

PS - check out my new updated website (and a peek at the cover for Grace Interrupted!)

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Cookie Contest!

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at
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