Tag Archives: pumpkin pie

Makin’ Pies | A Thanksgiving Recap

4 Dec

“It’s not far I can walk down the block to Table Talk
Close my eyes make the pies all day
Plastic cap on my hair I used to mind now I don’t care
I used to mind now I don’t care ’cause I’m great” – Patty Griffin

Me and my grandparents circa 1982. I think.

Me and my grandparents circa 1982. I think.

When I was little my grandfather used to tell me this story of one of the first jobs he had as a kid. He would go into local stores and look for mold on all of the Table Talk pies that they were selling. His job was to take a little pocket knife and scrape the mold off of the bottom crust and place the pie back on the shelf. It was the depression and totally indicative of the times and the spirit of that era.

Why all this talk about pies and making pies.. well I made several different versions of pumpkin pies for Thanksgiving and wanted to share some recipes, links and love. Kate thinks I am crazy, and often calls me a baking renegade. Thanksgiving week was no different. I decided to make four pies this year, one to keep and the rest to give away. They were all pumpkin based, one traditional, a vegan option, and even a gluten-free paleo friendly option! Now you get the picture. For real.

twopies

The traditional pumpkin pies were for my family and for the staff that volunteered to work Thanksgiving morning at Bloc, one of the cafes I manage. This had a buttermilk and butter crust and Kate’s Dad’s pumpkin pie filling recipe. The results… amazing! The crust was evenly browned and crisp and never got soggy even after chilling in the fridge overnight!

The crust recipe is from Joy the Baker’s blog and it is her Dad’s Perfect Pie Crust recipe.
Here’s the link: Dad’s Sweet Potato Pie

I don’t want to share Denny’s exact pumpkin pie filling recipe here, so I have found a similar vintage pumpkin pie recipe that will do the trick.
Carnation’s Famous Pumpkin Pie from 1959 (hint: leave out the cloves in the recipe)
Notes:
– I made the crust in the food processor and it still came out amazing
– I didn’t have buttermilk on hand, so I made my own with 1/3 c whole milk and 1/3 tsp cider vinegar
– I had extra pie crust & filling since I used recyclable pie tins for my lucky pie recipients, so I made a mini pie for Kate & I 🙂

extrafilling

Next up…Vegan Mini Pies, delivered swiftly to the folks that volunteered to work at Diesel on Thanksgiving morning! The crust is made from coconut oil, not shortening and is soy free. It remained very light in color, but yielded a very sturdy, yet flaky crust. I found this recipe on a blog that is amazing and super cute, Loves and Lemons, it was the complete recipe, the author provided.

Again, I made the crust in the food processor, no kneading or hand cutting in the fat for me! The only change I made was that I used canned coconut milk instead of almond milk in the filling, because it is what I had on hand.
Mini Vegan Pumpkin Pies

veganmini

Lastly, a recipe I had been wanting to try out since the first Fall leaf hit the pavement. Paleo Pumpkin Cashew Cheesecake from Paleo Fondue. One word Y-U-M! Kate isn’t even a fan of cheesecake and she loved this recipe. In typical Jess fashion I did make a substitution. I thought the unsweetened coconut crust that she used in her recipe was too “healthy” for my liking at the time, so I made my own crust recipe up:

Gluten Free Ginger Snap Crust
makes enough for a 9″ spring form pan

3/4  package of Mi-Del Gluten Free Ginger Snaps
1 TBS melted virgin coconut oil
pinch of all natural sea salt

1) Pulse ginger snaps and salt in a food processor until evenly sized crumbs are created, graham cracker cust

2) Once ginger snaps are processed, add the coconut oil and pulse until crumbs look evenly coated with oil and wet

3) Coat the bottom of your spring form pan with the crumbs and evenly press the layer, ensuring that the mixture goes about 1 inch up the sides of the pan

4) Place pan on a baking sheet and bake crust in a 350 degree oven for 8-10 mins, check frequently you don’t want your crust to burn. You are just baking the crust enough to set it.

5) Cool crust completely then refrigerate while you make the cheesecake filling.

pumpcheesecake

Notes:
– In the photo above I made coconut whipped cream, using chilled canned full fat coconut milk and powdered sugar.

There you have it, our Thanksgiving recapped in pie recipes. You should try all of them, but if that is too overwhelming, just take my advice and bake at least one of the recipes above. It will be worth it.

 

 

Advertisements

Making Breakfast Easy | Pumpkin Spice Oatmeal

23 Nov

Clearly I’m obsessed with pumpkin. I’ve fallen head over heels for the flavors of Fall. Last night my friend Dillan (Instagram handle: dillandigi) posted a photo of an overnight pumpkin oatmeal he was prepping for the morning. This was the inspiration for the recipe that I’m posting here today.

A few weeks ago, when Kate was traveling in Texas for work, I made myself pumpkin oatmeal in the slow cooker. It had good flavor, but it made a ton and the edges got kind of well done. So last night, I was looking online for overnight refrigerated oatmeal recipes, but decided that I might not like the texture, or that they might not be to my liking once heated up (since I didn’t want cold oatmeal this morning). Of course, typical me, I decided to wing a pumpkin oatmeal recipe this morning, inspired by this Choco-Banana-Chia Oatmeal recipe that Dillan posted on his blog in September (it’s especially tasty)!

pumpkinoats

Pumpkin Spice Oatmeal

makes 1 serving

Ingredients

1/2 c Trader Joe’s Gluten Free Rolled Oats
1 c boiling water
1 TBS 100% pure pumpkin puree (not pumpkin pie mix)
1/2 TBS chia seeds
1 tsp organic virgin coconut oil
2 tsp pure maple syrup
1/4 tsp pumpkin pie spice
1 pinch all natural sea salt (fine)
1 TBS organic dried cranberries

1) Add boiling water to the oatmeal and stir. I like my oatmeal a little on the thicker side, so I also microwave the oats and boiling water for 25 seconds, then stir.

2) Add pumpkin, chia seeds, coconut oil, pumpkin pie spice and stir.

3) Top with maple syrup, a pinch of salt and dried cranberries.

4) Enjoy!

Notes:
– Be sure to keep a close eye on your oatmeal in the microwave, if left unsupervised it can overflow & leave a mess.
– If you like your oatmeal unsweetened, omit the maple syrup–or for a less sweet option, reduce the syrup to 1 tsp.
– Feel free to use oats that are not gluten-free, the recipe would work just as well.
– Other delicious toppings would include: sprouted almonds, toasted pecans, or whipped cream.

Another great advantage of this recipe is that it is really healthy and costs almost nothing to make. All of the ingredients included in this recipe were items we had in our pantry–can’t get much better than that! 🙂

%d bloggers like this: