I am not immune. It's pumpkin madness here. Usually it's a pie or two (or four) for thanksgiving, but not this year, everythings gone pumpkin.
It started innocently with an evening baking session with MB (aka Martha Buddy). We were just going to try and make some whoopie pies.
Then came the muffins....
and the bread...
and the pie...
and finally the cookies.
I don't think this is over by a long shot. We've got 13 more days until Halloween and I haven't even carved or bought a whole pumpkin yet! Unfortunately we live in an apartment and there are no trick-or-treaters to "share" the candy with, so we selfishly butcher the pumpkins to seek out only their delicious seeds. Stay tuned for that.
Ginger Pumpkin Pie with Graham Cracker Crust
[ from the kitchn ]
The ginger flavour is amazing in this pie, I always find that pumpkin pies lack spice and I always add more than needed. This one has just the right amount of zing. I made mine the night before and let it refrigerate overnight.
makes one 9 inch pie
1 15 ounce can pumpkin puree
2 eggs
2/3 cup dark brown sugar
3 tablespoons grated fresh ginger
2 teaspoons cinnamon
1/4 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups half and half
1 graham cracker pie crust
2/3 cup dark brown sugar
3 tablespoons grated fresh ginger
2 teaspoons cinnamon
1/4 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups half and half
1 graham cracker pie crust
Pre-bake the graham cracker crust for five minutes at 375°F.
Whisk the pumpkin puree with the eggs and brown sugar. Whisk in the ginger, cinnamon, salt and pepper. Grate ginger, use about a 4-inch piece and discard the tough fibers. Just use the milky juice and puree.
Whisk in the half and half and whisk until smooth. Pour into the graham cracker crust. Bake for about 50 minutes at 375°F, or just until set. The filling will continue to firm up after it comes out of the oven. Let cool for at least two hours before serving.
Pumpkin Butterscotch Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 cup sugar
1/2 canola or corn oil *
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Position rack in the middle of the oven. Preheat to 325 degrees F. Line two baking sheets with parchment paper and butter the paper **
Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in colour, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin and vanilla until well blended. Mix in flour mixture to incorporate. Mix in chips.
Using an ice cream scoop with a 1/4 cup capacity, scoop mounds of dough onto prepared sheets, spacing the cookies at least 2 1/2 inches apart. You can use a 1/4 cup measuring cup if you don't have an ice cream scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the cener comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to a wire rack to cool completely.
Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
* I used 1/2 cup melted unsalted butter that I let cool to room temperature
** You must grease the pans , I didn't and some of mine stuck.
Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in colour, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin and vanilla until well blended. Mix in flour mixture to incorporate. Mix in chips.
Using an ice cream scoop with a 1/4 cup capacity, scoop mounds of dough onto prepared sheets, spacing the cookies at least 2 1/2 inches apart. You can use a 1/4 cup measuring cup if you don't have an ice cream scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the cener comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to a wire rack to cool completely.
Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
* I used 1/2 cup melted unsalted butter that I let cool to room temperature
** You must grease the pans , I didn't and some of mine stuck.
