Brittany's Pantry
In continuation of our pumpkin theme, I wanted to share with you my third favorite pumpkin pie recipe. Now in case you think that a third place pie is kind of anti-climatic, let me explain. My current favorite pumpkin pie recipe will be making an appearance on the actual turkey day-too late for you to make it yourself. I could make two of them, one to share with you now, but I really want to save it for the actual holiday. Silly, I know. But that is my story and I am sticking to it. My second favorite pumpkin pie recipe is actually a tart, and I was going to make it for you this week, but after making the following pie FOUR TIMES and finally getting it where I want it, I couldn’t pass up the opportunity to post it here. Rum Pumpkin Pie is most definately a holiday pie. Thanksgiving is great, but it would be very much at home on your Christmas dinner buffet. The flavor screams ‘special occasion’ and with a few minor substitutions it ends up being less calorie dense than regular pumpkin pies. Bonus! Seconds please!
I do find that this pie is a bit more rich tasting than other pumpkin pies, due to the addition of rum, and my testers agreed unanimously that it needs a scoop of plain vanilla ice cream on the side. If you use whipped cream, just make sure it isn’t too sweet. It might be a bit too much!
Here is my pie, about to go in the oven. And all the crap on my counter. Ignore the box of multi-grain crackers. They didn’t go in the pie, but I needed something to settle my tummy while cooking. I highly recommend baking your pie on a sheet pan. Not only does it keep your oven clean in case of spillage, but it is infinitely easier to transfer a vessel filled with liquid across a kitchen and into a hot oven.
One Year Ago: Marshmallow Pumpkin Dip
Rum Pumpkin Pie
Adapted from Eating Well
The rum extract in this recipe is optional if you want, but I found that it needs that extra boost of pure flavor without the addition of more alcohol.
1 refrigerated pie crust or homemade pie crust
In a large bowl, whisk together:
2 eggs
1 3/4 c pumpkin puree, or 1 can pumpkin
1-12 oz can evaporated milk, nonfat is fine
1/4 c molasses
2 T dark rum or 2 tsp vanilla
1/2 c brown sugar
1 T cornstarch
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp rum extract, optional but recommended
Place the pie crust in a deep dish pie plate, being careful not to stretch the dough. Crimp the edges and then cover with plastic wrap and leave it in the fridge while you make the filling. Once all filling ingredients are mixed together and smooth (take care to fully whisk in the cornstarch) pour carefully into cold pie crust and place on a baking sheet. Bake in a 350 degree oven for 40-50 minutes or until center is just set and no longer liquid when gently shaken. If crust is browning too quickly, tent pie with foil. Remove and cool to room temperature. Serve with whipped cream or vanilla ice cream.
Pumpkin Dinner Rolls
Brittany wrote this on 12 November 2011
pumpkin
So here is the first pumpkin recipe I am going to share with you that uses up some of that baked, mashed pumpkin we made earlier! Between pumpkin dishes and the killer sweet potato casserole recipe I have for you, the next few posts are going to be…well…orange themed. This is not intentional, but kind of inevitable when we are talking about fall foods and my favorite holiday-Thanksgiving!
Speaking of Thanksgiving, these dinner rolls would be right at home in a basket on your holiday table. I mean, HELLO! Pumpkin dinner rolls? Could they be more festive? I think not.
I came across this recipe while reading this blog and when I read that she got the original recipe from King Arthur Flour, I was sold! I have mentioned it before, but at the risk of repeating myself, I will say it again. Websites of food products are a great way to get recipe ideas! Land O’Lakes, Spice Islands, Hershey-and especially something like King Arthur. They need you to cook and bake in order to buy their products! They have whole departments of recipe developers for this reason so take advantage of it! And around the holidays? Sheesh! Amazing food overload! At first I read the recipe and I liked it but not enough to stop everything and test it out. Then I read that Nicole liked to make sandwiches out of the rolls with leftover turkey and cranberry sauce. All right! That did it for me. I immediately went into my kitchen and made them.
Now usually, I don’t like to post any recipe I haven’t made at least twice. Then I know it is reliable and will turn out for you when you make it. But in this case, it has gone through enough people, and being a simple dinner roll, I have complete faith that you will have no trouble with it. These rolls are soft and unbelievably light. Right out of the oven they are so fluffy you won’t believe it. The pumpkin makes them wonderfully moist but they don’t have a very pronounced flavor to them. Perfect to round out your meal and fantastic for sandwiches later. I have a whole bag of them in my freezer, just waiting to be thawed and rewarmed just before the feast. Mmmm. I can’t wait for leftovers.
One Year Ago: Broccoli, Bean, & Cheddar Soup
Pumpkin Dinner Rolls
Recipe adapted from The Galley Gourmet, originally from King Arthur Flour.
Yield 24 rolls. You might want to halve this recipe or, like me, freeze what you don’t use for later.
1/2 c warm water
1 1/2 T (5 1/2 tsp) active dry yeast
1/2 c warm milk
2 eggs, room temp
1 1/2 c pumpkin puree
2 T softened butter
1/2 c brown sugar
1/2 tsp ginger
1/2 tsp cardamom (optional)
1 tsp salt
7 c+ flour
In the bowl of a stand mixer fitted with a dough hook attachment, blend together the warm water and the yeast. Let this stand for a few minutes to ‘bloom’ and then add the rest of the ingredients through the salt. Add 2 c of flour and blend together until smooth and combined. Add 2 more cups of flour and mix until incorporated. Continue to add the last of the flour in 1/2 c increments, adding more flour or using less if necessary in order to form a smooth dough that forms a ball and doesn’t stick to the bottom or sides of the mixing bowl. Just leave it on low and if the dough starts to stick to the sides, shake in a bit more flour. Let the dough knead on low until it springs back when poked with your finger, about 6-8 minutes. Alternatively, combine the ingredients with just enough flour to make a sticky dough and using plenty of flour, knead on a counter top until smooth and elastic. When dough is ready, lightly oil a large bowl (I just use the same mixing bowl) so the dough doesn’t stick and cover it with plastic wrap to keep it from drying out. Set in a mildly warm place and let rise until doubled in size. When dough has risen, punch it down and divide it into four equal parts. Then divide each part into six even round balls of dough, placing twelve on a sheet pan until you have 24 rolls total. Let rise for 30 minutes until puffed and bake at 375 degrees for 20-25 minutes, or until golden brown.
Garlic Herb Bread
Brittany wrote this on 9 November 2011 garlic, parmesan cheese
First of all, sorry these pics are a little…off. When I was ready to photograph this the sun went down and dark storm clouds descended on our house, thus eliminating any natural light. It is a glaring reminder to me that winter is coming and that I will need to start doing all my blog pictures before 4 o’clock! But that is OK. If eating cheesecake for breakfast is what I will have to do to make sure these photos are blog worthy, than I guess that is just a sacrifice I will have to make.
But back to the food, I am sharing this recipe for garlic bread because it really is the ultimate garlic bread. It is herbaceous and buttery without being heavy and goes so perfectly with pasta you won’t ever want to be without it on Italian night! I recently made it to go with Zesty Bolognese but it pairs well with everything from mac and cheese and alfredo to lasagna. Absolutely fantastic. And don’t worry. I promise my next post will include that pumpkin we made last week.
One Year Ago: Piggy Pudding
Garlic Herb Bread
Adapted from Ina Garten
The pic above only shows half of this recipe. It is easy to do if you are only feeding three or four people. I had just a tiny bit of the mixture leftover and I added it to the pasta I was making. This recipe is also great as party food. Yum!
In a mini food processor, pulse together:
3 cloves garlic, peeled
1 tsp dried oregano
1/4 c fresh parsley
pinch of salt and pepper
Pulse ingredients until finely chopped. Drizzle in enough olive oil to make the mixture spreadable, about 1/4 c . Alternatively, chop garlic and herbs together until finely minced and mix with olive oil in a small bowl.
Cut a large loaf of french bread or ciabatta bread in half through the middle and spread each side with a thin layer of softened, unsalted butter. Spread the garlic and herb mixture on each half, making sure not to go too thick. This is potent stuff! Put the layers back together and wrap in a large sheet of foil. Can be made several hours ahead of time up to this point. Bake at 350 for 5 minutes. Open the foil and let the bread toast for another 6 or 7 minutes. Cool slightly and cut into serving pieces.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
