Our first pumpkin pie completely from scratch! Not bad!
This year for Christmas dinner we upped the ante and made a pumpkin pie and pie crust totally from scratch. Originally we were intimidated by the idea of making a crust from scratch, but really it wasn’t bad at all! It takes only a few minutes and a couple of ingredients! The keys to making a great pie crust from scratch are:
Use precise measurements for ingredients
Add ice water by the 1/2 tbsp to achieve moist clumps
Flour your rolling surface and pin really well
Roll pie crust from the middle outward lifting up (not pressing down hard)
Don’t over roll the crust
Roll the crust to about 2 inches larger than the diameter of your pan
But let’s get down to the good stuff… the recipe. We adapted a recipe from Paula Deen for the filling. We cut back the sugar, added a few spices, and swapped low fat cream cheese for full fat cream cheese. We thought the filling came out PERFECT!
In a large mixing bowl, beat the cream cheese and butter with a hand mixer.
Add the pumpkin and beat until combined.
Add the sugar and salt, and beat until combined.
Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined.
Finally, add the vanilla and spices and beat until incorporated.
For the crust we followed Martha Stewart’s recipe and it came it just great! This crust is made with just butter no shortening, and the key is to use very cold butter!
Ingredients for Pie Crust:
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 tablespoons ice water, adding increments of 1/2 tbsp ice water if needed
Directions for Pie Crust:
Pulse flour, salt, and sugar several times in a food processor to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
Add 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1/2 tablespoon at a time). Do not overprocess, this is key!
Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
Before baking, unwrap dough and place the dough on a large well floured wooden surface. Roll dough to a 14-inch round (for a 9 inch pie plate). Then carefully lift the dough (it helps to have someone to push the plate under the dough as you lift) and place in the pie pan. Trim the excess edges and use a fork or your fingers to pinch the crust.
Assemble & Bake the Pie:
To make the pie preheat the oven to 425 degrees Farenheit. Pour pie filling into the prepared crust above.
Bake pie for 15 minutes in preheated oven. Then drop the temperature to 350 degrees Farenheit and bake for 40 to 45 minutes, or until a toothpick comes out clean. We ended up baking for 44 additional minutes.
Remove from the oven and let cool for at least 2 hours. If you want to speed up the cooling process place a warm pie over a container of ice or refrigerate once it cools a little.
This pie was so delicious! It was great for Christmas dinner, but honestly would make for the perfect treat at any gathering, or even just a special dinner at home!
Pumpkin Irish Soda Bread – Image by Luxury Recipes
There are a few things we love here at Make A Birthday Wish. First and foremost we love giving, and anything birthdays comes in a close second. If you read our blog regularly you also might pick up on the fact that we love pumpkin! And not just at this time a year. Pumpkin is such a nutritional treat, and it definitely deserves to be in more than just pie this Thanksgiving. So today we have a recipe for Pumpkin Irish Soda Bread to share with you!
Pumpkin Irish Soda Bread
1 cup organic white all-purpose flour
1 cup organic whole-wheat flour
2 tbsp. organic brown sugar
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 teaspoon nutmeg
1 tsp. pumpkin pie spice
1 cup organic pumpkin puree
1/2 cup low-fat buttermilk
3/4 cup organic dried cranberries
Preheat the oven to 400°F. Lightly grease a baking sheet.
n a mixing bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
In a separate bowl, whisk together pumpkin puree and milk. Add the wet ingredients to the dry ingredients. Stir until moistened, then add the dried cranberries and stir until combined.
Knead dough a few times by hand, then shape into a loaf and place on the prepared baking sheet. Score the top of the loaf.
Bake for 35 to 40 minutes or until the bread sounds hollow when tapped. Cool for at least 30 minutes prior to slicing.
What are your favorite pumpkin dishes for Thanksgiving?
Halloween is almost here and we are well into Fall! The cool air, changing leaves, and flavors of the season are some of our favorite at Make A Birthday Wish. Today we’ve collected 3 recipes that would be great to serve at any Fall birthday party, tailgate, or family get together. They are super yummy and we promise, they will impress your guests!
Give traditional hummus a fall makeover with pumpkin! It gives the hummus a lovely orange color and a long list of healthy vitamins & minerals!
Last week we shared a recipe for pumpkin cupcakes, and in the past we have shared recipes for birthday pancakes—today we are combining the two and have a collection of pumpkin recipes for all dietary needs that can be served up for breakfast on someone’s special day! Just click on the title or images to go directly to the recipes.
Pumpkin cupcake filled with caramel and topped with cream cheese buttercream (Photo credit: Wikipedia)
With summer leaving and fall beginning we are excited about fall flavored cupcakes! Today we have a recipe for gluten-free pumpkin cupcakes with orange cream cheese frosting—yum! Enjoy these at your next fall birthday bash, or just because it’s fall!
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup buttermilk (if you don’t have buttermilk you can make it by combining 1/2 cup of milk with 1/2 tbsp of lemon juice or vinegar and letting it stand for 10 minutes before mixing in)
1/2 cup chopped pecans
1 cup raisins (your favorite variety—we love golden raisins here)
3 oz cream cheese, softened
2 tbsp butter, softened
1 tsp orange zest
2 tbsp fresh orange juice
2 1/2 cups confectioners’ sugar
3/4 cup chopped walnuts
Preheat the oven to 350°F. Place an oven rack in the center of the oven.
In a mixer (or using a large bowl and a hand mixer), beat the butter, molasses, brown sugar, and honey together until light and fluffy, about 2-3 minutes. (Start on low-speed and increase to high-speed to get the mixture light and fluffy.)
Add the eggs, one by one, mixing well after each addition. Add the vanilla and pumpkin purée. Beat until well mixed.
In a separate bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
Use a wooden spoon to mix in the pecans and raisins.
Arrange paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, filling them close to the top of the cups. Bake about 18 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven to a rack. Let cool completely before frosting.
Beat the cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner’s sugar until blended and smooth.
Spread icing on cooled cupcakes and sprinkle with walnuts!