Mini Pumpkin Pies

I've made these twice in the span of one week because they were just THAT good!

Plus, I had a package of Nasoya wonton wraps (from my mini quiches) that I wanted to use up AND my giant stash of pumpkin that I've been hoarding away since last fall.  So I basically HAD to make them.  Didn't have a choice, ya see?!

They do taste just like individual pumpkin pies:  the crust is crisp, the filling is creamy and sweet and each one is about three or four bites of heaven.  And BONUS:  these mini pumpkin pies are only about 60 calories each!  So you really don't have an excuse not to make them.  Unless, of course, you don't like pumpkin.  And if that's the case, I can't help you.  You need therapy, and I'm not talking physical therapy....



Mini Pumpkin Pies
makes 12 individual pies
adapted from Dashing Dish

12 wonton wrappers
1/2 cup egg whites
1/2 cup cottage cheese (I used 4% because Brian accidentally picked it up at the store but they're also delish if you use 2%)
1/2 cup pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 cup agave nectar (or substitute maple syrup!)
1/4 cup Splenda
cool whip or homemade whipped cream, plus additional cinnamon for serving


Preheat oven to 350 degrees F.  Lightly spray a 12-count muffin pan with non-stick baking spray and press one wonton wrapper into each cup.

In a food processor or high-speed blender combine all filling ingredients (everything listed above from egg whites to Splenda) and puree until completely smooth.

Distribute pumpkin pie filling into the wontons, dividing evenly among the 12 muffin cups.

Bake 14-17 minutes until filling is set and edges of wontons are lightly browned.  Remove to a wire rack to cool completely.

Once cooled, serve topped with whipped cream or cool whip and dusted with cinnamon.

(Any leftover pies can be kept in the refrigerator for up to 1 day.  I doubt they will last any longer than that because they're so GOOD!)



What is your favorite kind of pie?

I'd have to say pumpkin pie is up there for me.  And anything covered in crumble topping (Apple-Crumble Pie, anyone?), and Banoffee pie (Google it and you'll see why).

Mini Pumpkin Pies

I've made these twice in the span of one week because they were just THAT good!

Plus, I had a package of Nasoya wonton wraps (from my mini quiches) that I wanted to use up AND my giant stash of pumpkin that I've been hoarding away since last fall.  So I basically HAD to make them.  Didn't have a choice, ya see?!

They do taste just like individual pumpkin pies:  the crust is crisp, the filling is creamy and sweet and each one is about three or four bites of heaven.  And BONUS:  these mini pumpkin pies are only about 60 calories each!  So you really don't have an excuse not to make them.  Unless, of course, you don't like pumpkin.  And if that's the case, I can't help you.  You need therapy, and I'm not talking physical therapy....



Mini Pumpkin Pies
makes 12 individual pies
adapted from Dashing Dish

12 wonton wrappers
1/2 cup egg whites
1/2 cup cottage cheese (I used 4% because Brian accidentally picked it up at the store but they're also delish if you use 2%)
1/2 cup pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 cup agave nectar (or substitute maple syrup!)
1/4 cup Splenda
cool whip or homemade whipped cream, plus additional cinnamon for serving


Preheat oven to 350 degrees F.  Lightly spray a 12-count muffin pan with non-stick baking spray and press one wonton wrapper into each cup.

In a food processor or high-speed blender combine all filling ingredients (everything listed above from egg whites to Splenda) and puree until completely smooth.

Distribute pumpkin pie filling into the wontons, dividing evenly among the 12 muffin cups.

Bake 14-17 minutes until filling is set and edges of wontons are lightly browned.  Remove to a wire rack to cool completely.

Once cooled, serve topped with whipped cream or cool whip and dusted with cinnamon.

(Any leftover pies can be kept in the refrigerator for up to 1 day.  I doubt they will last any longer than that because they're so GOOD!)



What is your favorite kind of pie?

I'd have to say pumpkin pie is up there for me.  And anything covered in crumble topping (Apple-Crumble Pie, anyone?), and Banoffee pie (Google it and you'll see why).

Pumpkin Protein Pancakes

Most days Brian and I are happy to enjoy big bowls of hot oatmeal for breakfast.  I love how versatile oatmeal is, you can add so many different flavors depending on your mood or the season.  And it's such a satisfying breakfast, one that keeps me full all morning - as my Grandma Helen used to say "It sticks to your ribs!"

Once in a while on the weekends, I find myself craving something a little different in the morning.  I love pancakes but don't love how quickly my body turns their fluffy goodness into fuel and leaves me hungry again in just a few short hours.  The fact is, they're delicious but not very satisfying when they're made with white flour and drenched in syrup - just a big (yummy) stack of simple carbs that give me a short burst of energy and then leave me standing with my face in the fridge looking for something else to eat after an hour or two.

When I saw this recipe for Pumpkin Protein Pancakes I bookmarked it, intrigued by the addition of protein powder, cottage cheese, pumpkin and cinnamon.  I just had a feeling that the day would soon come when I would once again be desiring a stack of pancakes and need to get my fix.

These turned out perfectly sweet without adding any sugar (the vanilla protein powder is sweetened), deliciously fluffy and SOOO satisfying!  I loved the warmth from the cinnamon and pumpkin pie spice and Brian noted that they "weren't too pumpkin-y".  I had to increase the amount of milk as the batter was way too thick at first, almost glue-like, and while still too thick to pour even after adding more milk I found I could use a large spoon to dollop the batter onto the frying pan and use the same spoon to quickly spread it out into a larger circle (some of them turned out a bit misshapen but still delicious!)  I served ours with sliced banana, maple syrup and some maple pecan granola for a little crunch, alongside a cup of Gingerbread Spice coffee - fall-flavor perfection!  Next time you're craving pancakes, I hope you give these a try!

Pumpkin Protein Pancakes
serves 2 (recipe makes 6 medium pancakes, approximately 4'' each)
adapted from Running to the Kitchen

1/2 cup whole wheat flour
1 scoop vanilla protein powder (I used ON Vanilla Casein powder)
2 teaspoons baking powder
1 teaspoon cinnamon
scant 1/2 teaspoon pumpkin pie spice
1/4 cup + 2 tablespoons pumpkin puree
1/4 cup cottage cheese
1 teaspoon vanilla extract
1/2 - 3/4 cup milk (start with 1/2 cup, then add up to 1/4 cup more milk depending on consistency)
2 egg whites

Preheat a skillet or griddle over medium-medium high heat and grease.  Combine all dry ingredients in a bowl.  Combine wet ingredients in a separate bowl and whisk to combine.  Add wet ingredients to dry ingredients and mix just until incorporated.  Add up to an additional 1/4 cup milk to mixture if the batter is too thick to incorporate all of the dry ingredients - the batter should be still be a little too thick to pour easily.  Using a large spoon, drop approximate 1/4 cup portions of batter onto the hot griddle, using the spoon to spread the batter out as necessary until you have a roughly 4'' circle.  Cook approximately 2 minutes per side, or until fully cooked, flipping over once. 

Pumpkin Protein Pancakes

Most days Brian and I are happy to enjoy big bowls of hot oatmeal for breakfast.  I love how versatile oatmeal is, you can add so many different flavors depending on your mood or the season.  And it's such a satisfying breakfast, one that keeps me full all morning - as my Grandma Helen used to say "It sticks to your ribs!"

Once in a while on the weekends, I find myself craving something a little different in the morning.  I love pancakes but don't love how quickly my body turns their fluffy goodness into fuel and leaves me hungry again in just a few short hours.  The fact is, they're delicious but not very satisfying when they're made with white flour and drenched in syrup - just a big (yummy) stack of simple carbs that give me a short burst of energy and then leave me standing with my face in the fridge looking for something else to eat after an hour or two.

When I saw this recipe for Pumpkin Protein Pancakes I bookmarked it, intrigued by the addition of protein powder, cottage cheese, pumpkin and cinnamon.  I just had a feeling that the day would soon come when I would once again be desiring a stack of pancakes and need to get my fix.

These turned out perfectly sweet without adding any sugar (the vanilla protein powder is sweetened), deliciously fluffy and SOOO satisfying!  I loved the warmth from the cinnamon and pumpkin pie spice and Brian noted that they "weren't too pumpkin-y".  I had to increase the amount of milk as the batter was way too thick at first, almost glue-like, and while still too thick to pour even after adding more milk I found I could use a large spoon to dollop the batter onto the frying pan and use the same spoon to quickly spread it out into a larger circle (some of them turned out a bit misshapen but still delicious!)  I served ours with sliced banana, maple syrup and some maple pecan granola for a little crunch, alongside a cup of Gingerbread Spice coffee - fall-flavor perfection!  Next time you're craving pancakes, I hope you give these a try!

Pumpkin Protein Pancakes
serves 2 (recipe makes 6 medium pancakes, approximately 4'' each)
adapted from Running to the Kitchen

1/2 cup whole wheat flour
1 scoop vanilla protein powder (I used ON Vanilla Casein powder)
2 teaspoons baking powder
1 teaspoon cinnamon
scant 1/2 teaspoon pumpkin pie spice
1/4 cup + 2 tablespoons pumpkin puree
1/4 cup cottage cheese
1 teaspoon vanilla extract
1/2 - 3/4 cup milk (start with 1/2 cup, then add up to 1/4 cup more milk depending on consistency)
2 egg whites

Preheat a skillet or griddle over medium-medium high heat and grease.  Combine all dry ingredients in a bowl.  Combine wet ingredients in a separate bowl and whisk to combine.  Add wet ingredients to dry ingredients and mix just until incorporated.  Add up to an additional 1/4 cup milk to mixture if the batter is too thick to incorporate all of the dry ingredients - the batter should be still be a little too thick to pour easily.  Using a large spoon, drop approximate 1/4 cup portions of batter onto the hot griddle, using the spoon to spread the batter out as necessary until you have a roughly 4'' circle.  Cook approximately 2 minutes per side, or until fully cooked, flipping over once. 

Sweet and Spicy Roasted Pumpkin Seeds

The other day I promised to share my recipe for the addictive roasted pumpkin seeds I made after carving our pumpkins.  I am calling them "addictive" because every time I walk past the little container full of them, I have to stop and grab a few.  I cannot walk past without snatching at least a few...or 10.

I had never roasted pumpkin seeds before this year so I was a total newbie at it.  I'd definitely eaten them at other people's houses but had found the texture to be odd (chewy, maybe?), not like a crispy, crunchy snack I craved.  So I went looking for the best method of cooking them to achieve the snappy, crispy bite I desired plus a flavor I could enjoy on top of salads or by the handful.

I think I found a good method for cooking the seeds, the flavor though, I'm still not sure about.  As I said, I really enjoy the flavor of these Sweet and Spicy Pumpkin Seeds but Brian isn't hooked on them like I am.  I'm sad I used our entire cache of seeds without trying out various seasoning options, so I'm really tempted to go pick up another pumpkin to carve, just for the seeds inside.  Maybe after halloween when they go on sale.....

Apparently, there's also some controversy about whether or not you should eat the "shell" or "hull" of the pumpkin seed or spit it out (a la sunflower seeds with their shells on, which is what Brian thought you were supposed to do).  A quick Google search informed me that there is no right or wrong way to eat your seeds however with the hulls left ON you get an extra source of beneficial fiber, so I say eat those shells!

I also learned that boiling the pumpkin seeds in salty water for 10 minutes before baking them helps the salty flavor permeate into the seeds better than if you just roast them with the seasoning.  As for the rest of the seasonings, you could go simple and classic with olive oil, salt and pepper or all out spicy with caribbean jerk seasoning or cayenne pepper and chili powder.  Or maybe try a savory blend of seasonings and dried herbs like rosemary, garlic and thyme or even an Indian version with curry powder.     But I think next time I roast pumpkin seeds, I am going to try a purely sweet rendition with brown sugar, cinnamon and pumpkin pie spice.



Sweet and Spicy Roasted Pumpkin Seeds

2 heaping cups shell-on pumpkin seeds, rinsed and cleaned off from all attached stringy pumpkin bits
4 cups water
4 tablespoons kosher salt

1 tablespoon olive oil
2 tablespoons pure maple syrup
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
pinch crushed black pepper

For the brine:  After thoroughly cleaning seeds and separating them from the pumpkin "guts", add seeds, water and kosher salt (using a ratio of 2 cups of water + 2 tablespoons salt per one cup pumpkin seeds) to a medium saucepan and bring to a boil over high heat.  Allow seeds to simmer for 10 minutes, then drain and allow to dry on towels for 30 minutes to 1 hour (or longer) to allow most of the water to evaporate.

When you're ready to roast, preheat oven to 300 degrees.  Line a baking sheet with parchment paper or spray with non-stick cooking spray.  In a large bowl, combine brined, dried seeds, olive oil, maple syrup, chili powder, cumin, 1/2 teaspoon salt and a pinch of black pepper.  Toss thoroughly until all seeds are evenly coated.  Spread seeds out on baking sheet in a single layer (you may need 2 baking sheets) and roast for 30 minutes to 1 hour, stirring seeds every 10 minutes until seeds feel lighter when you stir them and look golden and crunchy (mine took about 40 minutes).  Remove from oven and allow to cool to room temperature on baking sheet(s).  Store in an air-tight container (after completely cooled) at room temperature.

Serving ideas:

-by the handful
-mixed in with spiced, roasted nuts as a party appetizer
-sprinkled on top of a seasonal salad
-mixed into homemade granola (especially if you make a sweet variation!)
-sprinkled over a warm bowl of butternut squash soup or a hearty chili or stew
-mixed with popcorn for a satisfying movie-night snack

I loved these roasted seeds on top of a salad and cut up veggies with some leftover shredded chicken and black beans for lunch!

Let me know what seasonings you try and how you eat your roasted pumpkin seeds!

Sweet and Spicy Roasted Pumpkin Seeds

The other day I promised to share my recipe for the addictive roasted pumpkin seeds I made after carving our pumpkins.  I am calling them "addictive" because every time I walk past the little container full of them, I have to stop and grab a few.  I cannot walk past without snatching at least a few...or 10.

I had never roasted pumpkin seeds before this year so I was a total newbie at it.  I'd definitely eaten them at other people's houses but had found the texture to be odd (chewy, maybe?), not like a crispy, crunchy snack I craved.  So I went looking for the best method of cooking them to achieve the snappy, crispy bite I desired plus a flavor I could enjoy on top of salads or by the handful.

I think I found a good method for cooking the seeds, the flavor though, I'm still not sure about.  As I said, I really enjoy the flavor of these Sweet and Spicy Pumpkin Seeds but Brian isn't hooked on them like I am.  I'm sad I used our entire cache of seeds without trying out various seasoning options, so I'm really tempted to go pick up another pumpkin to carve, just for the seeds inside.  Maybe after halloween when they go on sale.....

Apparently, there's also some controversy about whether or not you should eat the "shell" or "hull" of the pumpkin seed or spit it out (a la sunflower seeds with their shells on, which is what Brian thought you were supposed to do).  A quick Google search informed me that there is no right or wrong way to eat your seeds however with the hulls left ON you get an extra source of beneficial fiber, so I say eat those shells!

I also learned that boiling the pumpkin seeds in salty water for 10 minutes before baking them helps the salty flavor permeate into the seeds better than if you just roast them with the seasoning.  As for the rest of the seasonings, you could go simple and classic with olive oil, salt and pepper or all out spicy with caribbean jerk seasoning or cayenne pepper and chili powder.  Or maybe try a savory blend of seasonings and dried herbs like rosemary, garlic and thyme or even an Indian version with curry powder.     But I think next time I roast pumpkin seeds, I am going to try a purely sweet rendition with brown sugar, cinnamon and pumpkin pie spice.



Sweet and Spicy Roasted Pumpkin Seeds

2 heaping cups shell-on pumpkin seeds, rinsed and cleaned off from all attached stringy pumpkin bits
4 cups water
4 tablespoons kosher salt

1 tablespoon olive oil
2 tablespoons pure maple syrup
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
pinch crushed black pepper

For the brine:  After thoroughly cleaning seeds and separating them from the pumpkin "guts", add seeds, water and kosher salt (using a ratio of 2 cups of water + 2 tablespoons salt per one cup pumpkin seeds) to a medium saucepan and bring to a boil over high heat.  Allow seeds to simmer for 10 minutes, then drain and allow to dry on towels for 30 minutes to 1 hour (or longer) to allow most of the water to evaporate.

When you're ready to roast, preheat oven to 300 degrees.  Line a baking sheet with parchment paper or spray with non-stick cooking spray.  In a large bowl, combine brined, dried seeds, olive oil, maple syrup, chili powder, cumin, 1/2 teaspoon salt and a pinch of black pepper.  Toss thoroughly until all seeds are evenly coated.  Spread seeds out on baking sheet in a single layer (you may need 2 baking sheets) and roast for 30 minutes to 1 hour, stirring seeds every 10 minutes until seeds feel lighter when you stir them and look golden and crunchy (mine took about 40 minutes).  Remove from oven and allow to cool to room temperature on baking sheet(s).  Store in an air-tight container (after completely cooled) at room temperature.

Serving ideas:

-by the handful
-mixed in with spiced, roasted nuts as a party appetizer
-sprinkled on top of a seasonal salad
-mixed into homemade granola (especially if you make a sweet variation!)
-sprinkled over a warm bowl of butternut squash soup or a hearty chili or stew
-mixed with popcorn for a satisfying movie-night snack

I loved these roasted seeds on top of a salad and cut up veggies with some leftover shredded chicken and black beans for lunch!

Let me know what seasonings you try and how you eat your roasted pumpkin seeds!

Is there ever a wrong season for pumpkin cake?

I thought it might be a bad idea to bake a pumpkin cake in the spring time.  I was wrong, so very wrong.  I would eat this cake any time of the year.


I told B I wanted to send him to work with a bundt cake (as you can imagine, I really had to twist his arm to agree to that).  Sometimes a girl just feels like baking and a bundt cake would be perfect because it feeds a lot of people (all the marines he works with), travels easily (I have a round cake-carrier) and you don't have to worry about spending lots of time decorating it to get the perfect finished look.  It's just a casual, simple dessert.  


I gave him a few options to choose from and surprisingly he picked the pumpkin bundt.  I say surprisingly because it's March and I usually think of pumpkin as being a fall or winter flavor.  But we had a few cans of pumpkin puree in the cupboard (I hoarded about 4 or 5 cans last holiday season because I had heard there was a shortage) so all I had to do was look for the perfect recipe.  Well, I will save you the trouble of looking for the perfect pumpkin bundt recipe because I found it.  Moist and tender crumb, a sweet and buttery streusel layer and the perfect amount of spice.  


Enjoy.  Any time of the year.


Pumpkin Bundt with Brown Sugar Streusel Swirl
Adapted from Libby's website

Streusel:

1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
2 teaspoons butter

Cake: 

3 cups all-purpose flour
1 tablespoon ground cinnamon 
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie mix)
8 oz or 1 cup fat-free plain greek yogurt (I used Fage)
2 teaspoons vanilla extract


Glaze:


2 tablespoons plus 2 teaspoons milk

1 1/2 cups powdered sugar, sifted
1. Preheat oven to 350° F. Prep 12-cup Bundt pan:  spray with non-stick cooking spray and flour pan, tipping to coat all sides.
2. Make streusel by cutting the butter into the spices and brown sugar.  Set aside.
3. For the cake:  Whisk together flour, cinnamon, baking soda and salt in a bowl.
4. Cream sugar and butter together until light and fluffy (about 3 minutes with the paddle attachment).
5. Add eggs one at a time, scraping down sides of bowl.
6. Add pumpkin, greek yogurt and vanilla.
7. With mixer on low, add in flour mixture until just combined.
8. Spoon half batter into pan.
9. Top with streusel mixture being careful not to let the streusel touch the sides of the pan.
10. Top with the rest of the batter.
11. Bake for 55 to 60 minutes (depending on your oven) until toothpick or skewer comes out clean. 
12. Cool for 30 minutes in pan, then depan and cool completely.
13. Before cake is completely cool make your glaze - whisk powdered sugar and milk together.  Drizzle over slightly warm cake.


The glaze hardens slightly once fully cool.  The cake will be moist for days and days.  

Please excuse the AWFUL picture!  It was pouring rain the day I made the cake so there was NO natural light in the kitchen.  You can see the yummy streusel layer running through the center of the cake.  

Is there ever a wrong season for pumpkin cake?

I thought it might be a bad idea to bake a pumpkin cake in the spring time.  I was wrong, so very wrong.  I would eat this cake any time of the year.


I told B I wanted to send him to work with a bundt cake (as you can imagine, I really had to twist his arm to agree to that).  Sometimes a girl just feels like baking and a bundt cake would be perfect because it feeds a lot of people (all the marines he works with), travels easily (I have a round cake-carrier) and you don't have to worry about spending lots of time decorating it to get the perfect finished look.  It's just a casual, simple dessert.  


I gave him a few options to choose from and surprisingly he picked the pumpkin bundt.  I say surprisingly because it's March and I usually think of pumpkin as being a fall or winter flavor.  But we had a few cans of pumpkin puree in the cupboard (I hoarded about 4 or 5 cans last holiday season because I had heard there was a shortage) so all I had to do was look for the perfect recipe.  Well, I will save you the trouble of looking for the perfect pumpkin bundt recipe because I found it.  Moist and tender crumb, a sweet and buttery streusel layer and the perfect amount of spice.  


Enjoy.  Any time of the year.


Pumpkin Bundt with Brown Sugar Streusel Swirl
Adapted from Libby's website

Streusel:

1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
2 teaspoons butter

Cake: 

3 cups all-purpose flour
1 tablespoon ground cinnamon 
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie mix)
8 oz or 1 cup fat-free plain greek yogurt (I used Fage)
2 teaspoons vanilla extract


Glaze:


2 tablespoons plus 2 teaspoons milk

1 1/2 cups powdered sugar, sifted
1. Preheat oven to 350° F. Prep 12-cup Bundt pan:  spray with non-stick cooking spray and flour pan, tipping to coat all sides.
2. Make streusel by cutting the butter into the spices and brown sugar.  Set aside.
3. For the cake:  Whisk together flour, cinnamon, baking soda and salt in a bowl.
4. Cream sugar and butter together until light and fluffy (about 3 minutes with the paddle attachment).
5. Add eggs one at a time, scraping down sides of bowl.
6. Add pumpkin, greek yogurt and vanilla.
7. With mixer on low, add in flour mixture until just combined.
8. Spoon half batter into pan.
9. Top with streusel mixture being careful not to let the streusel touch the sides of the pan.
10. Top with the rest of the batter.
11. Bake for 55 to 60 minutes (depending on your oven) until toothpick or skewer comes out clean. 
12. Cool for 30 minutes in pan, then depan and cool completely.
13. Before cake is completely cool make your glaze - whisk powdered sugar and milk together.  Drizzle over slightly warm cake.


The glaze hardens slightly once fully cool.  The cake will be moist for days and days.  

Please excuse the AWFUL picture!  It was pouring rain the day I made the cake so there was NO natural light in the kitchen.  You can see the yummy streusel layer running through the center of the cake.