#holidayBaking

[forkfulofflavor]

Salted Caramel Pumpkin Parfaits Ingredients: For the Parfaits: 40 gingersnaps, chopped 1 (5.1 oz) package vanilla instant pudding mix 1 (15 oz) can pumpkin puree 2 cups cold milk 1 1/2 tablespoons pumpkin pie spice 2 (10 oz) containers Cool Whip Cream Cheese Frosting, thawed For the Salted Caramel: 2 cups granulated sugar 12 tablespoons unsalted butter, cubed and at room temperature 1 cup heavy cream, at room temperature 1 tablespoon sea salt Directions: Prepare the Salted Caramel: Place sugar in an even layer in a medium-sized saucepan over medium-high heat. Allow it to melt without stirring until it begins to liquefy. Stir with a whisk as it melts until it reaches a deep amber color (around 350°F), using a thermometer if available. Carefully add butter cubes all at once, whisking until smooth. The mixture will bubble up, so take caution. Switch to a wooden spoon if needed. Remove from heat and slowly pour in the heavy cream, stirring until fully incorporated. Stir in sea salt and let the caramel cool for 10-15 minutes. Assemble the Parfaits: In a large bowl, whisk together the pudding mix, pumpkin pie spice, and milk until thickened, about 2 minutes. Fold in the pumpkin puree and set aside. In 8 small jars or serving glasses, layer about 2 tablespoons of chopped gingersnaps at the base. Add a layer of pumpkin pudding, followed by a layer of cream cheese frosting. Drizzle with a spoonful of salted caramel. Repeat the layers until all ingredients are used, finishing with a drizzle of salted caramel and extra gingersnap crumbles on top. Chill parfaits in the refrigerator for at least 2 hours before serving. Storage Tip: Extra salted caramel can be stored in a sealed jar in the refrigerator for up to 2 weeks. Reheat gently before using. Prep Time: 25 minutes Chill Time: 2 hours Total Time: 2 hours 25 minutes Calories: 380 kcal per serving Servings: 8 servings The Salted Caramel Pumpkin Parfaits are the ultimate autumn indulgence, combining creamy pumpkin, spiced gingersnap crumbles, and a decadent salted caramel sauce. Each layer brings a different texture and flavor, making every spoonful a delight. These parfaits make an elegant and simple-to-serve dessert for holiday gatherings or cozy nights in. Perfect for Thanksgiving or any fall celebration, these parfaits are easy to make but look like they came from a dessert shop. The combination of warm spices, creamy layers, and sweet caramel is perfect for satisfying any autumn dessert craving. Make sure to prepare extra salted caramel to drizzle on just about everything!

[recipesvira]

🎉 Treat yourself to this delightful Cranberry Crumble Cake! Perfectly sweet and tart for any occasion! 🍰💖

Ingredients:

2 cups fresh cranberries (or frozen, thawed) 1 cup granulated sugar, divided 1/2 cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk Crumble Topping:

1/2 cup all-purpose flour 1/2 cup rolled oats 1/3 cup brown sugar, packed 1/4 teaspoon cinnamon 1/4 cup unsalted butter, melted Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, combine the cranberries with 1/4 cup of granulated sugar. Set aside. In a large bowl, cream the softened butter and the remaining 3/4 cup of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Gently fold in the cranberries and pour the batter into the prepared cake pan. To make the crumble topping, combine the flour, oats, brown sugar, and cinnamon in a bowl. Stir in the melted butter until crumbly. Sprinkle the topping evenly over the cake batter. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 290 kcal per slice | Servings: 10 slices

[niftyrecipe]

(via Christmas cookies from Tasty - recipe on Niftyrecipe.com)

[jshatan]

One of our favorite projects of the season is baking and decorating sugar cookies. We use the ever-reliable @marthastewart recipe we clipped out in the last century and when it comes to decorating we let our imaginations soar! Which one will Santa 🎅 pick? Merry Christmas! #cookies #cookiedecorating #baking #homebaker #homebaking #dessert #holidaybaking #christmas2022 #christmaseve #christmascookies #holidaybaking #holidaycookies https://www.instagram.com/p/CmkcxBZLh_o/?igshid=NGJjMDIxMWI=

[tippy-spiral-fan]

Now that gift hath been given: BEHOLD!!! Gothic Holiday Cookies I made last night; this was the gifted batch. They seemed to be well received, so me thinks those 6 hours spent on these fuckers were... Well spent! 🖤 And further behold; if you've ever wondered what a Dawn cookie would look like, now you know. #enby #nonbinary #twospirit #baking #goth #gothic #holidaybaking #gothicbaking #gothicholidaybaking #cookies #holidaycookies #cute #creepy #unsettling #gift https://www.instagram.com/p/Cl4tUlDsvcp/?igshid=NGJjMDIxMWI=

[kylowanderer]

Yes Kylo LOVES baking holiday *cough* darthvadershaped*cough* cookies...😂🌲🍪 #holidaybaking #kyloren #kylorencosplay #december2 #bensolo #reylo #adamdriver #starwars #christmascookies #darthvader #🌲🍪 https://www.instagram.com/p/ClrckYxqnn2/?igshid=NGJjMDIxMWI=

[theprayingteacher]

What’s #Baking At My House? #PecanPie! #Recipe

“31 So, whether you eat or drink, or (A)whatever you do, do all to the glory of God.” 1 Corinthians 10:31 You absolutely cannot go wrong with the crowd pleasing, too yummy for words pecan pie. Now I’ll admit that this is NOT my favorite pie. I know! I know! Mine is cherry and if we’re being honest, I prefer cobblers. But everyone else loves my pecan pie. I’ve been using this recipe I found…

[myrecipiees]

White Christmas Cake Recipe

Read Full Recipe

Ingredients

1 ½ cups flour

1 tsp baking powder

½ cup sugar

½ cup softened butter

2 large eggs

½ cup milk

1 cup ground almonds

1 cup dried fruit (raisins, sultanas, cranberries)

½ cup chopped nuts (almonds, walnuts)

½ cup shredded coconut

1 tsp vanilla extract

1 cup white chocolate chips

Icing sugar (for decoration)

Instructions

Preheat oven to 350°F (175°C), grease an 8-inch cake pan. Mix flour, baking powder, and ground almonds in a bowl. Beat butter and sugar until creamy; add eggs one at a time. Add milk and vanilla, then mix in dry ingredients. Fold in dried fruits, nuts, coconut, and chocolate chips. Pour into the pan, smooth the top. Bake 30-40 minutes until a toothpick comes out clean. Cool completely before decorating.

Go to myrecipiees.com to view full recipe

[tokzok]

Best Persimmon Bread Recipe

[styleasiainc23]

Why is the LE REGALO® Stoneware Pie Dish the Secret to Perfect Pies?

As we welcome baking season, having the right tools in your kitchen is essential to perfecting your favorite recipes. The LE REGALO® Stoneware Pie Dish offers an ideal blend of functionality, durability, and elegance, making it a valuable addition to your kitchen. Whether you’re preparing a family recipe or trying out new creations, this dish ensures evenly baked pies with beautiful, rustic presentation. Below, we’ll dive into the benefits of the LE REGALO® Stoneware Pie Dish and answer a common question about pie plate sizes.

Discover Why the LE REGALO® Stoneware Pie Dish is a Must-Have for Every Baker

Choosing quality bakeware can make a noticeable difference in your baking results, and the LE REGALO® Stoneware Pie Dish is a top-tier choice for several reasons.

Superior Heat Distribution and Retention

The stoneware construction of this dish allows for even heat distribution, ensuring that your pie bakes uniformly from the edges to the center. This is essential for pies, where uneven heat can cause soggy bottoms or undercooked centers. Additionally, stoneware retains heat longer, so your pie stays warm for serving, adding a cozy touch to holiday meals or gatherings.

Aesthetic Appeal

With its charming, rustic look, the LE REGALO® Stoneware Pie Dish enhances the presentation of any pie. Available in a classic design, this dish effortlessly transitions from oven to table, making it perfect for hosting events or special family dinners. You can confidently serve directly from the dish, knowing that it adds to your table’s elegance.

Durable and Scratch-Resistant

The LE REGALO® Stoneware Pie Dish is made from durable materials that withstand the demands of regular baking. Its scratch-resistant surface ensures it remains looking fresh, even with daily use. Unlike other materials that may chip or wear down, stoneware’s natural resilience makes it a long-lasting investment in your kitchen.

Versatile Size and Depth

The dish measures 9.5 inches, offering a bit more depth and diameter than standard pie plates. This allows for generous filling amounts, perfect for deep-dish pies, tarts, quiches, and even savory casseroles. Its size provides more room to experiment with recipes and ensures even baking without overflow.

Key Benefits of Stoneware

Stoneware has become a go-to material for baking enthusiasts because of its versatility and performance. Here’s why stoneware bakeware like the LE REGALO® Pie Dish is highly regarded:

Moisture Absorption: Stoneware has a porous surface, which absorbs a minimal amount of moisture, helping achieve a crispy, flaky crust—ideal for pies.

Non-Stick Quality: With use, stoneware develops a natural, non-stick surface, reducing the need for excess oil or butter and making it easier to release delicate pie slices.

Microwave, Oven, and Dishwasher Safe: Stoneware is versatile, safe for use in the microwave and oven, and can go from freezer to oven with ease. Additionally, it’s dishwasher safe, making cleanup a breeze.

Tweaking Your Recipe for a 9.5-Inch Pie Dish

A frequently asked question among bakers is whether a recipe intended for a 9-inch pie plate can be used in a slightly larger dish, such as a 9.5-inch plate. The answer is yes, but with a few considerations.

Adjust the Recipe Slightly

The increase from 9 inches to 9.5 inches may seem small, but it actually adds up to about 10% more surface area. For best results, consider increasing your filling by about 10% to maintain the pie’s appearance and prevent it from looking too shallow. For example, if your recipe calls for 2 cups of filling, you can add roughly 1/4 cup more.

Watch Baking Times

Since a larger dish means a slightly larger surface area, the filling may bake a little quicker. It’s wise to start checking for doneness 5-10 minutes earlier than the recipe recommends. If the pie crust starts browning too quickly, use a pie shield or cover the edges with foil to prevent over-browning.

Maintaining Crust Consistency

For pies with intricate crust designs or crimped edges, a larger plate can make a difference. If you’re using a store-bought crust, you might find it slightly small, so rolling it out to fit the 9.5-inch plate can help. Otherwise, the difference is subtle, and using the LE REGALO® Stoneware Pie Dish will work beautifully with minor tweaks.

Tips for Perfect Pies with the LE REGALO® Stoneware Pie Dish

To make the most out of your LE REGALO® Pie Dish, here are some tips to ensure perfect pies every time:

Preheat Your Oven with the Dish Inside

Stoneware heats up gradually, and placing it in a preheated oven helps avoid thermal shock and ensures that the crust bakes evenly from the start.

Use a Pie Shield or Foil for Even Crust

Stoneware’s natural heat retention can lead to faster browning on the edges, so protect your crust by using a pie shield or aluminum foil for the first half of baking. This helps achieve a golden, flaky crust without burning the edges.

Avoid Temperature Shock

Never put a hot stoneware dish in cold water or directly on a cold countertop. Stoneware is durable but sensitive to sudden temperature changes, which can lead to cracking. Let your dish cool slightly before cleaning or refrigerating.

Season Your Dish with Regular Use

As you continue using your stoneware pie dish, a non-stick layer will develop, making it easier to remove baked goods. The more you use it, the better it performs—another reason this dish is ideal for regular bakers.

Creative Recipes to Try in the LE REGALO® Stoneware Pie Dish

The LE REGALO® Pie Dish is incredibly versatile, letting you go beyond traditional pies. Here are a few recipes that will showcase its functionality:

Classic Apple Pie: The stoneware pie dish is perfect for this all-time favorite. The even heat distribution ensures that your apple pie fills the kitchen with an irresistible aroma while baking to golden perfection.

Strawberry Pie: The 9.5-inch size is ideal for strawberry pies, allowing for a deep and flavorful filling with a beautifully set custard. The stoneware enhances the flavor by evenly cooking the filling and ensuring a crispy, golden crust every time.

Care Tips for Your Stoneware Pie Dish

With the proper care, your LE REGALO® Stoneware Pie Dish will serve you well for years. Here’s how to keep it in top condition:

Hand-Wash When Possible: Though dishwasher safe, hand-washing helps maintain the dish’s finish and prolongs its lifespan.

Avoid Metal Utensils: Use wooden or silicone utensils to prevent scratching the dish’s surface.

Store Carefully: When stacking with other dishes, place a cloth or paper towel between them to avoid chips.

The LE REGALO® Stoneware Pie Dish is a blend of beauty and function, offering everything you need to bake delicious, visually appealing pies with ease. From its superior heat retention to its versatility, this dish makes it easy to create holiday favorites or everyday classics. Whether you’re a seasoned baker or just starting, investing in this stoneware pie dish will elevate your baking experience and become a trusted piece in your kitchen for years to come.

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[forkfulofflavor]

Cranberry Pineapple Upside-Down Cake Ingredients: For the Cranberry Sauce: 6 oz fresh or frozen cranberries 1/2 - 1 cup granulated sugar (adjust for sweetness) 1 tablespoon orange zest 1 tablespoon freshly squeezed lemon juice Salt and pepper to taste For the Caramel Glaze and Pineapple: 1/2 cup (4 oz) butter, at room temperature 1 cup dark brown sugar 2 tablespoon corn syrup 2 teaspoon pure vanilla extract 1/2 teaspoon salt 6 sliced rings of canned pineapple For the Cake: 4 large eggs, at room temperature 3/4 cup granulated sugar, divided 1/2 cup (4 oz) butter, at room temperature 1/4 cup dark brown sugar 3 teaspoon pure vanilla extract 1 1/2 cups unbleached all-purpose flour 1/4 cup cornstarch 1 teaspoon baking powder 1 teaspoon table salt (or 1 1/4 teaspoon kosher salt) 1/2 cup buttermilk, at room temperature Directions: Make the Cranberry Sauce: In a heavy-bottomed saucepan, combine all but 1/4 cup of cranberries, 1/2 cup sugar, orange zest, and lemon juice. Cook over medium heat, stirring frequently, until cranberries soften and sugar dissolves. Increase heat to medium-high, cooking until cranberries burst (about 5-6 minutes). Stir in reserved cranberries, add more sugar if needed, and season with salt and pepper. Allow to cool before use. Prepare the Cake Pans and Caramel Glaze: Grease six 4-inch springform pans and line the bottoms with parchment paper. In a standing mixer, beat butter, brown sugar, corn syrup, vanilla, and salt until light and fluffy (4-5 minutes). Divide the glaze between the pans and spread evenly. Layer with cranberry sauce and top with pineapple rings, pressing gently. Make the Cake Batter: Preheat oven to 350°F (175°C). Separate egg whites and yolks. Beat egg whites until frothy, adding 1/4 cup of sugar to form stiff peaks. In a separate bowl, cream butter, remaining sugar, and brown sugar. Add vanilla, followed by egg yolks. Whisk together flour, cornstarch, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the wet mixture, then gently fold in egg whites. Divide batter into the prepared pans, filling almost to the top. Bake for 30-35 minutes until a toothpick comes out clean. Let cakes rest for 5 minutes, then invert them onto plates. Wait before removing the pans and parchment. Serve warm or store for up to 3 days in the fridge. Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour Kcal: 390 kcal per serving Servings: 6 mini cakes The Cranberry Pineapple Upside-Down Cake is a delightful fusion of tart cranberries, sweet caramel glaze, and juicy pineapple rings. The tanginess of the cranberries perfectly complements the caramelized fruit, creating a balanced dessert that is both sweet and refreshing. This cake is ideal for holiday gatherings or any special occasion. The individual servings give each guest their own beautifully layered cake, and the presentation is stunning, with the glistening pineapple on top and a moist, buttery cake underneath. Serve warm for a comforting and flavorful treat.

[giftz-for-your-loved-ones]

🎄 Get ready to spread holiday cheer in style with our personalized Christmas aprons! Perfect for baking cookies, cooking festive feasts, or simply looking fabulous at family gatherings. Add your name or a fun holiday message to make it truly yours! 🎅🍪

[clary-waylands]

These delightful Candy Cane Cut Out Sugar Cookies will get you in the holiday spirit. These cookies are a visual and sensory treat, with the perfect combination of buttery sugar cookie and refreshing peppermint flavor.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking powder. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/2 teaspoon peppermint extract. 1/4 teaspoon salt. Red food coloring gel or liquid. White sanding sugar. Crushed candy canes.

Instructions: Mix flour and baking powder together in a bowl. Put away. In a different large bowl, beat the butter and sugar together until the mixture is smooth. The egg, vanilla extract, almond extract, and peppermint extract should all be mixed in well. Slowly add the dry ingredients and mix them in until dough forms. Split the dough in half, and give one half some red food coloring. Knead the dough until the color is even. Each color of dough should be wrapped in plastic wrap and put in the fridge for at least an hour. Warm the oven up to 175F 350C. Roll out each color of dough to about 1/4 inch thick on a floured surface. Use cookie cutters to make shapes of candy canes. Put them on a baking sheet lined with parchment paper. After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Spread a thin layer of white icing on the red parts of the candy canes after the cookies are cool. The white icing should have white sanding sugar on top of it. Add crushed candy canes to the red parts while the icing is still wet. Let the icing harden before you use it or store it.

Prep Time: 30 minutes

Cook Time: 10 minutes

Mariam W

[lynseygrosfield]

These Pecan Ball Cookies are a delicious treat for pecan lovers and are ideal for the holiday season. These cookies are irresistible because of their buttery and nutty flavors, as well as their double coating of powdered sugar.

Ingredients: 2 cups pecans, finely chopped. 1 cup unsalted butter, softened. 1/4 cup granulated sugar. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 cup powdered sugar, for rolling.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy. Gradually add the chopped pecans, flour, and salt to the butter mixture. Mix until well combined. Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-18 minutes, or until the cookies are set and slightly golden. Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheet. While the cookies are still slightly warm, roll them in powdered sugar until they are evenly coated. Place them on a wire rack to cool completely. Once the cookies are completely cool, roll them in powdered sugar again for a second coating. Store the Pecan Ball Cookies in an airtight container to keep them fresh.

Prep Time: 20 minutes

Cook Time: 15 minutes

Winnie R

[homedeliciousness]

Pumpkin Pie Home Recipe

Introduction

As autumn leaves turn to shades of amber and gold, and the air takes on a crisp chill, many cultures signal the arrival of fall with one beloved dessert: pumpkin pie. This quintessentially American dish is a staple at Thanksgiving tables, a symbol of harvest celebrations, and a confluence of history, tradition, and flavor. In this post, we will delve into the rich history of pumpkin pie, explore its journey from early Native American cuisine to modern-day tables, and present a collection of traditional recipes that celebrate its enduring legacy.

A Brief History of Pumpkin Pie

Native American Roots

The story of pumpkin pie begins long before European settlers arrived on the North American continent. Indigenous peoples were using pumpkins and other squashes in their cuisine for centuries. Native Americans would roast strips of pumpkin and eat it alongside other dishes, showing that pumpkin was already appreciated for both its flavor and nutrition.

When European colonists settled in America in the 1600s, they encountered pumpkins, which were foreign to their diet. It wasn’t long before these settlers began experimenting with pumpkin as an ingredient in their cooking. One early recipe mentions using pumpkin in a pie, a concept borrowed from the traditional English meat pie but adapted to include the native squash.

You can check 200 Vegan Recipes EBook

Evolution of the Recipe

During the colonial period, pumpkin was often prepared in a way we would recognize today: hollowed out, filled with spices and a sweetener, and cooked over an open flame. The first instances of a pumpkin pie with a crust would eventually comingle European pastry techniques and the familiar rustic simplicity of Native American cooking.

By the 18th century, a Boston cookbook published a more refined version of pumpkin pie, introducing sugar as a sweetener and spices such as cinnamon, nutmeg, and ginger for flavor. These additions would become staples in what we recognize as traditional pumpkin pie today.

The Rise of Pumpkin Pie

As recipes began to circulate, pumpkin pies found their way into homes across the rapidly expanding nation. It wasn’t until the mid-19th century that pumpkin pie solidified its status as an autumnal favorite, largely due to the increased availability of canned pumpkin and the establishment of Thanksgiving as a national holiday. In 1863, President Abraham Lincoln proclaimed the harvest feast a national holiday, further enshrining the pumpkin pie as a traditional centerpiece.

Traditional Pumpkin Pie Recipes

Whether you’re a novice or an experienced baker, making a delicious pumpkin pie can be a gratifying way to pay homage to its historical roots. Below, we’ll explore a few traditional recipes that highlight the flavors and aromas that have made pumpkin pie a cherished dessert for generations.

You can check 200 Vegan Recipes EBook

1. Classic Pumpkin Pie Recipe

Ingredients:

For the crust:

1 ½ cups all-purpose flour

1 tsp sugar

½ tsp salt

½ cup cold unsalted butter, cubed

5-6 tbsp ice water

For the filling:

2 cups pure pumpkin puree (canned or fresh)

1 cup heavy cream

¾ cup brown sugar

½ cup granulated sugar

3 large eggs

2 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp vanilla extract

½ tsp salt

Instructions:

Prepare the Pie Crust:

In a large bowl, whisk together the flour, sugar, and salt.

Add the cubed butter, and using a pastry cutter or your fingers, work it into the flour until it resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.

Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.

Make the Filling:

Preheat the oven to 425°F (220°C).

In a large mixing bowl, combine the pumpkin puree, heavy cream, both sugars, eggs, cinnamon, ginger, nutmeg, cloves, vanilla, and salt. Whisk until smooth and well blended.

Assemble the Pie:

Roll out the chilled dough on a floured surface to fit your pie dish. Transfer it to the dish, trimming the edges as needed.

Pour the pumpkin filling into the crust and spread it evenly.

Bake:

Bake the pie for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the filling is set and a knife inserted comes out clean.

Allow the pie to cool before serving. Enjoy with whipped cream or a scoop of vanilla ice cream.

You can check 200 Vegan Recipes EBook

2. Maple Pumpkin Pie

This variation includes the rich sweetness of maple syrup, giving a depth of flavor that beautifully complements the spices.

Ingredients:

1 prepared pie crust (as above)

2 cups pumpkin puree

3 large eggs

1 cup heavy cream

½ cup maple syrup

½ cup brown sugar

1 tsp vanilla extract

2 tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp salt

Instructions:

Prepare the pie crust as noted in the classic recipe.

Whisk together all the filling ingredients until smooth.

Pour the filling into the prepared crust, and follow the same baking instructions as above.

Serve this pie chilled or at room temperature, topped with freshly whipped cream drizzled with additional maple syrup.

You can check 200 Vegan Recipes EBook

3.Vegan Pumpkin Pie

For those looking for a dairy-free option, this vegan pumpkin pie uses coconut milk and a flaxseed egg substitute.

Ingredients:

1 prepared vegan pie crust (store-bought or homemade)

1 ½ cups pumpkin puree

1 cup full-fat coconut milk

¾ cup maple syrup

3 tbsp ground flaxseed mixed with 9 tbsp water (flax egg)

2 tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

¼ tsp cloves

½ tsp salt

Instructions:

Prepare the vegan crust of your choice.

Mix the flaxseed and water in a small bowl, allow it to sit for 5-10 minutes until it thickens.

In a large mixing bowl, combine pumpkin puree, coconut milk, maple syrup, flax egg, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth.

Pour the filling into the prepared crust and bake following the same temperature and timing as the classic recipe.

Tips for a Perfect Pumpkin Pie

Use Fresh Pumpkin: If you have the time, opting for fresh pumpkin puree can elevate the flavor of your pie significantly. Simple roast the pumpkin, scoop out the flesh, and blend until smooth.

Spice It Up: Feel free to adjust the spices according to your taste. Experimenting with nutmeg and ginger ratios can craft a unique flavor profile from the traditional recipe.

Chill Your Crust: Allowing your crust to chill helps it hold its shape during baking, reducing shrinkage.

Check for Doneness: The center of the pie should be slightly jiggle when you take it out of the oven. It will continue to set as it cools.

Conclusion

The tradition of pumpkin pie is deeply intertwined with American history and culture. From its humble beginnings with Native Americans to its status as a Thanksgiving essential, this delicious dessert transcends generations. Each recipe tells a story, both of the ingredients used and the people who bake it.

As you gather around the table this autumn, or any time of year, consider the cultural and historical significance of pumpkin pie. Whether you stick to the classic recipe or experiment with variations like maple or vegan, remember to savor not just the flavors but the shared tradition of coming together over a delightful slice of pie. Happy baking!

You can check 200 Vegan Recipes EBook

[krisym]

These Christmas Sugar Cookies from Pastry Affair are a delightful treat during the holiday season. They are buttery, soft, and perfect for decorating with festive sprinkles and colored sugar.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3-4 tablespoons buttermilk. Sprinkles and colored sugar for decorating.

Instructions: Mix the flour, baking soda, and baking powder together in a medium-sized bowl using a whisk. Put away. Softened butter and granulated sugar should be mixed together in a large bowl until they are light and fluffy. Mix the egg, vanilla extract, and almond extract into the butter mixture. Beat the mixture until everything is well mixed. Add the dry ingredients to the wet ones one at a time, mixing only until the dough comes together. To get the right consistency, add buttermilk one tablespoon at a time if the dough is too dry. You should split the dough in half and make a flat disc out of each half. Cover the discs with plastic wrap and put them in the fridge for at least an hour and a half. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Spread out one disc of chilled dough on a floured surface until it's about 1/4-inch thick. Cut out the shapes you want with cookie cutters and place them on the baking sheet that has been prepared. You can use sprinkles and colored sugar to decorate the cookies however you like. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Do the same things with the rest of the dough: roll, cut, and bake. After all the cookies are baked and cooled, put them in a container that won't let air in. This will keep them fresh.

Prep Time: 30 minutes

Cook Time: 10 minutes

Rosemary Quinn