Got empty graham crusts in your pantry waiting to be filled? I did. My first thought was to make a coconut cream pie. Ah but I was missing one ingredient!! I wasn’t in the mood though to go out to buy one thing. After searching through recipe after recipe, I found this heavenly pumpkin pie for which I already had everything! I am just in love with the small size too. No worries about cutting the perfect slice.
I’ll definitely be taking advantage of this fall season so keep posted to see what other delights will be coming soon!
Printable Recipe Here
Mini Pumpkin Pies
- 12 mini graham cracker crusts
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin spice
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 (5 ounce) can of evaporated milk
Preheat: 350 F
- In a medium bowl, mix together the sugar, salt, pumpkin spice, egg, pumpkin puree, vanilla, and evaporated milk
- Put the pre-made crusts on a baking sheet and fill with the pumpkin pie mixture
- Bake for about 15-17 minutes or until the filling no longer jiggles when you shake it
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Whip the cream until stiff peaks are about to form
- Mix in the sugar and vanilla extract until peaks form
- Scoop into a piping bag with a fitted tip and place one star on each cooled pie
Recipe adapted from My Baking Addiction
-You can find the pre-made graham crusts in the baking aisle (Walmart, Kroger, etc)
-Wait for the pumpkin pies to cool before icing them so that the icing does not melt off
-If you want to try a variation of this recipe, try Nutella Pumpkin Pie from a previous post of mine here
Finally accomplished one item off my long list of to-do projects with food: the macaron tree! I have always adored the ones I would see behind the glass windows of macaron bakeries. I love how people even use these for weddings in lieu of cakes and I find them just so creative! Some of the top flavors for the macarons I have tasted include: lemon, raspberry, and coffee. There are so many more flavors you can choose though- I’ve seen blogs where people make popcorn flavored macarons or the Girl Scout Samoa cookies flavored macarons. For my tower, I decided to go with a classic raspberry for the bottom and for the top I chose a more unique flavor, pumpkin spice. Now the inspiration that got me to finally make this beauty was my best friend’s marriage ceremony. I gave it to her the day before as a delicious gift because I was so excited for her :)
The assembly of the macaron tree was a bit complicated as this one was my first. I had to triple my recipe for the macarons in order to be on the safe side to have enough macarons. You can choose to draw the circles on the parchment paper as a template for the macaron sizing. You can also buy silicon macaron mats that already have grooves for each macaron. I did both methods and found the silicon mat a lot easier as all the macarons came out the same size. (I got my silicon mat from World Market- if you do not have this location nearby, you can buy it online as well)
Here are previous posts where I have made macarons:
–Chocolate Macarons with a variety of fillings
A few tips for assembling the macaron tree:
-The styrofoam cone can be found online or at local craft stores such as Hobby Lobby
-For the toothpicks, angle them at a 45 degree angle to the cone so that they are slanted and can hold the macarons better
-If you are transporting this, I would recommend bringing along a few extra macarons in case any fall off
-Flowers add a nice touch of elegance so I highly suggest adding these (I would have preferred larger flowers, but the store I got them from didn’t have any of the size I was looking for)
-You can use the Wilton colored edible sprays to create a sort of ombre effect for your tower or even to add a touch of gold/silver
-Another idea is to package it using cellophane wrap and top it off with two large artificial flowers or even a bow
Have you ever assembled a macaron tree and do you have any tips for me as well?
Chocolate Loaded Rice Krispies
The best recipes are always those that are impromptu! This one was created with a few friends that I had invited over. There was nothing planned in particular, as we are usually a spontaneous type of group and any type of baking episode that we create is always a memorable one; one where we usually double or triple the actual amount of baking time. No worries though, the time spent is invariably amusing and full of whimsical moments & shenanigans to look back at and laugh upon haha. As a big fan of simple recipes that are effortless, after eyeing the new bag of Rice Krispies on top of the fridge, I knew that we must attempt the unfailingly, delicious task of making Rice Krispy treats. I checked the recipe online and turns out that I had all the ingredients we needed (always a happy sight!). We ended up not following the exact recipe and added our own creativity to this delightful bite, which I highly recommend you do as well with your favorite chocolates or whatever you might have waiting to be used in your pantry. Some of the added goods included mini Reeses bites, mini chocolate M&Ms, peanut butter, & a satiny Nutella glaze to finish it off.
HomeMade Peanut Butter & Chocolate Rice Krispies
Printable Version Here
- 5 cups Rice Krispies cereal
- 10 ounce marshmallow creme/bag of marshmallows
- 1/4 cup unsalted butter
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- optional: various candies/chocolates/pretzels
- Spray a medium 9×13 baking dish with cooking spray
- Melt the 1/4 cup of butter in a saucepan over medium heat
- Stir in the marshmallow creme until incorporated and remove from heat
- Mix in the peanut butter and vanilla extract
- Move to a larger bowl if the saucepan is not big enough and add the 5 cups of Rice Krispies cereal
- Gently mix all the cereal with the marshmallow mixture and add any of your optional chocolates
- Press the Rice Krispies mix into the prepared dish and refrigerate until set (about 30-60 minutes)
Different Flavors to Try:
*Pumpkin Spice Rice Krispies: add 2 teaspoons of pumpkin spice
*Nutella Rice Krispies: add a 1/2 cup of Nutella to your mixture
*This is an easily adaptable recipe to what you like, for example if you do not prefer peanut butter then take that out or if you like extra m&ms in your rice krispies then add a whole cup of them
*For a chocolate icing simply melt 1/2 cup of chocolate chips, add 1/2 cup of Nutella to it, & drizzle all over
Pumpkin Spice & Nutella Rice Krispies
The best part about this season has definitely got to be all the pumpkin spiced desserts and drinks out. Most commonly known are probably the famous Starbucks Pumpkin Spice lattes or those Sprinkles Pumpkin Spice cupcakes. Even grocery stores are swimming with this unique flavor in generic cakes, cupcakes, pies, etc. It was crazy, but I actually found a cream cheese that was pumpkin flavored. It tasted pretty normal, just with the pumpkin spice flavor added in. The best though was the Pumpkin Pecan creamer, which was just perfect with my morning coffee. I know… I’m on a pumpkin flow here haha.
Of course it’s nice seeing all these delicious desserts at stores where you can conveniently buy them. What’s even better though is when you can make them freshly without that commercial taste. Check below for a Pumpkin Spice Cupcake recipe as well a Pumpkin Ice-cream recipe :)
Pumpkin Spice Cupcakes
Cream Cheese Pumpkin Cupcakes: recipe from a previous post found here.
Pumpkin Spice Ice Cream
Homemade Pumpkin Spice Ice Cream
Printable Recipe: Here
- 5 egg yolks
- 2 cups heavy cream
- 1 cup pumpkin puree
- 3/4 cup of dark brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- Pinch of nutmeg
- Whisk the pumpkin puree and vanilla extract together and refrigerate for about 3-8 hours
- Combine 1 1/2 cups of heavy cream and 1/2 cup of brown sugar in a saucepan over medium heat
- Cook for about 5 minutes, till bubbles form around the edges of the pan
- Whisk the egg yolks, cinnamon, ginger, salt, nutmeg, 1/4 cup of brown sugar, and 1/2 cup of heavy cream until combined in a separate bowl
- Remove the heavy cream mixture from the saucepan and whisk about 1/2 cup of it into the egg yolk mixture
- Pour the combined mixture back into the saucepan and cook it over medium heat until it thickens (do not let it boil)
- Strain through a sieve into a bowl
- Place this bowl in another bowl full of ice-water
- Whisk the pumpkin puree into this custard like mixture and refrigerate for 3-24 hours
- Cover it with a plastic wrap pressed on the surface to prevent a skin from forming
- Transfer your custard to an ice-cream maker and freeze it according to the ice-cream maker’s instructions
There’s no season for me when it comes to pumpkin spice anything. It can be eaten anytime & anywhere. Some foods though do just happen to taste better in certain types of weather than others. I guess we can say that Pumpkin Spice is one of those, because it just goes perfect with the nice crispy & chilly fall weather outside! I am in love with this weather because it brings back so many of my past memories from chilly Chicago winters. I always look forward to the Starbucks signature seasonal drinks, one of them being the Pumpkin Spice Latte. The last time I bought it though, it just tasted too sugary and syrupy so I decided that I should attempt to remake it on my own terms. The recipe I found was amazing because it makes enough to last you for about 8 lattes. You can just refrigerate it during the week and take it out whenever you please.
The Famous Pumpkin Spice Latte
For the Pumpkin Spice Syrup:
- 1 15 oz. can of pumpkin puree or 2 cups of homemade pumpkin puree
- 2 cups milk
- 1/2 cup of sweetened condensed milk
- 1/3 cup brown sugar
- 2 tablespoons vanilla extract
- 1 tablespoon cinnamon
- 2 1/2 teaspoons pumpkin spice mixture or ( 1 tsp nutmeg, 1 tsp ground dried ginger, 1/2 tsp ground cloves, 1/4 tsp allspice)
- ready made coffee
- whipped cream
- Combine all the pumpkin spice ingredients in a blender and puree for about 30 seconds or till your desired consistency
- Pour about 1/2 cup of the mix in a mug and microwave for about 15 seconds
- Add a cup of hot brewed coffee and stir
- Finish it off with some whipped cream and pumpkin spices
- Pour the rest of your mixture in a container to put in the fridge (it will last up to one week)
Chocolate Swirl Pumpkin Pie
Crust (or pre-made graham cracker 9 inch crust)
- 1 1/2 cup crushed gingersnap cookies
- 5 tablespoons butter, melted
- 2 tablespoons sugar
- pinch of salt
Pumpkin Pie Filling
- 3 eggs, room temperature
- 15 oz. of pumpkin puree (1 can)
- 1/2 cup heavy cream (or coconut milk)
- 1/2 cup brown sugar
- 2 1/2 teaspoons of pumpkin spice mix (make your own: 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp nutmeg)
- 1/2 teaspoon salt
- 1/2 cup Nutella (or ½ cup of chocolate chips)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Preheat to 350 F
- If making your crust from scratch, spray a 9 inch pie dish with nonstick cooking spray and set aside. Combine the crushed gingersnap cookies with the butter, sugar, and salt. Press into the prepared pie dish about halfway up the side. Bake the crust for about 10 minutes and let it cool.
- Whisk the eggs together and add the remaining ingredients for the pie except for the Nutella/chocolate.
- Reserve one cup of your mixture and set aside. Pour the remainder of the pie mix into the crust.
- Microwave the Nutella for 30 seconds. Mix the reserved cup of pie mix with the Nutella until well combined.
- Drop spoonfuls of the mix all over the pie and swirl it gently with a knife.
- Bake for about 55 minutes or until the filling is set (it will jiggle slightly).
- Cool for an hour.
- For the whipped cream topping: whip the cream, vanilla, and sugar for 3-5 minutes until stiff peaks form using an electric hand mixer or hand whisk.
– if your pie survives a day in your household, you can store the pie for up to four days refrigerated or can freeze it for up to 3 months
– you can make this recipe without the chocolate swirl if preferred
-if using mini graham cracker crusts, decrease the baking time from 55 minutes to 15-17 minutes
Any favorite seasonal recipes or foods?
OMG its almost October! First off, if you know anything about me, it’s that I’m really obsessed with pumpkin. Not so much the actual pumpkin, but more the pumpkin spice flavor. I’ve had many a highlight day when I randomly find a pumpkin flavored dessert in season. Recently Starbucks got the Pumpkin Spice Latte and Pumpkin Spice Frapp back in! As well, Sprinkles Cupcakes also has Pumpkin Cupcakes every Tuesday and Thursday depending on locations. Einstein’s Bagels has Pumpkin Bagels and Muffins. The list could really go on and onnnnnnn….. ANYWAYS.. I know y’all really want the recipe for the deelish cake below which is of course pumpkin spice flavored! It’s one of my favorite recipes that I’ve made many times. The last time I made it was hilariousss because of course what did i forget?? Only the most important ingredient that makes it what it is- the pumpkin spices.. Lol.
Pumpkin Spice Cake
- 4 eggs
- 2 cups canned/homemade pumpkin puree
- 2 cups of flour
- 1 2/3 cups of sugar
- 1 cup oil
- 2 tsp baking powder
- 2 tsp cinnamon or pumpkin spice mix
- 1 tsp salt
- 1 tsp baking soda
Preheat: 350 F
- Beat eggs, sugar, and oil together. Add pumpkin and mix well.
- Add the remaining ingredients and you are good to go!
- Pour the batter in a greased pan and bake for 30 minutes.