nurturing hope, creativity, family
Part of my reason for making a Pumpkin Cream Pie recently was to fill some little chocolate cups I found a while ago.
I simply spooned the filling into the cups and added some cinnamon flavored whipped cream to the top.
They were a great dessert for some dinner guests we had last weekend, and were a particularly big hit with some teen-aged boys.
They were a tasty seasonal dessert that was easy to serve and looked so pretty!
It’s been too long since I made a pumpkin flavored recipe! It’s time to add a few recipes to my Queen of the Season collection.
This recipe is a cream pie, with pumpkin in it. The pumpkin flavor is more subtle than a traditional pumpkin pie due to the cream and is also lighter (but still very rich).
I took my banana cream pie recipe and altered it a bit to make this pie. I was pleased with how much everyone liked it.
Pumpkin Cream Pie Ingredients:
1 9 inch pie crust, prepared, baked and cooled 3/4 cup sugar 1/4 cup corn starch 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 1 envelope unflavored gelatin 3 cups milk 4 egg yolks 1 cup pumpkin puree 2 Tb. butter 1 Tb. clear vanilla 2 1/2 cups cold whipping cream, separated Combine dry ingredients in a medium-large saucepan with wire whisk. Beat in milk, egg yolks and pumpkin. Cook over medium heat, stirring constantly until thickened (about 15 minutes). Remove from heat, stir in butter and vanilla. Cover with plastic and chill.
Whip 1 cup cream and fold into custard. Pour into pie crust. Chill well. Whip remaining cream and spread over pie before serving. *I like to add 1/2 tsp. cinnamon to the whipping cream. Enjoy!
Last year a dear friend shared a loaf of this bread with me and I loved its light, lemony flavor. She shared the recipe with me last week, and I’ve already made several batches.
The color of the bread is gorgeous, a beautiful golden brown on the outside and a light, creamy yellow with tiny green flecks when you cut into it.
My family has fallen in love with this bread. They especially love it when I bake mini-loaves and meet them at school with a tiny warm loaf all their own. I’ve done it twice now, and I love the “Yes!” I hear when they see it in the car. So, here’s the recipe…
Lemon Zucchini Bread Ingredients:
2 cups cubed zucchini, with peel 1/2 cup oil 1/2 cup applesauce 3 eggs 2 Tb. lemon zest 4 Tb. lemon juice 1 Tb. vanilla 3 cups flour 2 cups sugar 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt Preparation:
In a blender or food processor, combine zucchini, oil, applesauce, eggs, lemon zest, lemon juice and vanilla. Blend for 30 seconds.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Pour zucchini mixture into dry ingredients and stir until combined.
Coat two loaf pans with non-stick spray and divide batter between pans. Bake at 325 for 50-60 minutes (in my oven it has only needed 50 minutes). Let bread cool for 10 minutes, then remove from pans. Cool on cooling rack, then serve and enjoy!
