Salted Caramel Pumpkin Pie with Walnut Topping

This is an adaptation/combination of a couple recipes, with the bulk of it from Baking Bites. It's a little gooey-er than a normal pumpkin pie, but it is delicious!

Salted Caramel Pumpkin Pie
dough for 9-inch pie crust, recipe below
3 large eggs, room temperature
1 1/2 cups pumpkin puree (1 15-oz. can)
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
8-oz salted caramel sauce*
1/4 cup milk

Walnut topping:

2 tablespoons all-purpose flour
1/4 cup packed brown sugar1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1/2 cup chopped walnuts

Preheat oven to 425F.
Roll out pie dough until it is slightly larger than a 9-inch pie plate. Transfer crust to plate and gently press into place. Trim excess dough off of the edges and crimp crust, if desired. Set aside.
In a large bowl, whisk eggs until smooth. Whisk in pumpkin puree and all remaining ingredients until mixture is very smooth. Pour into prepared pie crust.

While the pie is baking, prepare the streusel topping: In a small bowl,

combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts.

Bake for 15 minutes at 425F, then sprinkle with walnut topping. Lower oven temperature to 350F and bake for an additional 35-40 minutes, until pie is set and a sharp knife inserted into the center comes out clean.
Cool completely before serving.

Pie can be refrigerated or served at room temperature.
Garnish with whipped cream and additional caramel sauce.

Serves 8-10.

Note: If you cannot find salted caramel sauce, use regular caramel sauce (homemade or store bought) and add in a very generous pinch of salt

Single Crust All-Butter Pie Dough
1 1/2 cups all purpose flour
2 tsp sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup butter, chilled and cut into chunks
6-8 tbsp cold water

Whisk together flour, salt and sugar in a large bowl. Rub in butte

r with your fingertips until mixture is very coarse, but no pieces bigger than a large pea remain. Using a fork, gradually stir in cold water until dough almost comes together into a ball (you might not need to use all the water, so add it in as you go). This process may be done in the food processor, as well.Gather the dough together, press into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 30-60 minutes before using.

Pumpkin Swirl Brownies

This recipe is loosely based on a classic by Martha Stewart, with quite a few adaptations and one big change to make this version very easy!
While I nearly always prefer from-scratch recipes, I am not sure that Ghirardelli's Dark Chocolate Brownie Mix can be beat for rich, chocolately, delicious brownies. So, instead of making the chocolate part of these from scratch, that's what I used instead.
The only thing I'd change about these next time would be to add mini-chocolate chips to the pumpkin batter (this was Scott's request, and I think it's a good idea).
Otherwise, these turned out well and I'll probably make them again before fall is over.
Pumpkin Chocolate Swirl Brownies
Makes about 24 brownies

Ingredients

1 box Ghirardelli Dark Chocolate Brownie mix, made according to directions (high-altitude, if applicable)

For the pumpkin batter (make usual altitude corrections if needed, i.e., 1-2 Tbsp more flour, a bit less baking powder):
1 cup flour
1/2 tsp baking powder1/2 tsp salt
3/4 cup white granulated sugar
1 tsp vanilla
2 eggs
3/4 cup canned pumpkin purée
1/4 cup unsalted butter, melted
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
(optional: chocolate chips)
Method:

1. Preheat oven to 325˚F. Spray a 9″ x 11″ baking pan with nonstick cooking spray.

2. Prepare brownie mix according to directions; set aside.

3. In a medium bowl, mix the dry ingredients for the pumpkin batter (flour, baking powder and salt)

4. Beat together the 2 eggs and 3/4 cup of sugar. Mix them for 3-5 minutes until fluffy. Add the vanilla and pumpkin and mix thoroughly. Add the melted butter and spices and blend well. (If desired, add some chocolate chips here!)

5. Pour the dry pumpkin batter ingredients into the wet and use the stand up mixer to combine thoroughly, again without overmixing.

6. Pour 2/3 of the brownie batter into the prepared pan. Spread pumpkin batter on top of the chocolate (this will require being gentle and patient to try and get the batter to stretch evenly across the brownie mix). Using a ziploc bag with a hole cut in the corner, or else working carefully with a spoon and your hand, spread the remaining brownie batter into 3 lines parallel to the long-side of the brown pan. Using a knife, swirl the pattern by slicing through the batter in alternating directions parallel to the short side of the pan.

7. Bake for 30-35 minutes. Allow to cool in the pan.

Pumpkin Toffee Crunch Muffins

I adapted this recipe slightly from Baking Bites. I doubled it when I made it, and it turned out great, yielding about 30 sizable muffins (the single batch recipe below will likely still give you a few more than a dozen though).
These have a really nice texture -- not too heavy and overly moist, but not too light and cakey/crumbly either. They'd probably also be good with a vanilla/cinnamon glaze drizzled on top too if you wanted to go the sweet route. As they are, they're nice for breakfast or dessert.

Pumpkin Muffins with Toffee and Pecans
1 1/2 cups all purpose flour (+ ~1/8 cup for altitude)
2 tsp baking powder (I used 1 1/2 tsp for altitude)
1/2 tsp salt1 tsp ground cinnamon (also added 1/2 tsp of additional pumpkin pie spice)
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1/2 cup butter, room temperature
1 1/4 cups sugar
2 large eggs
1 cup pumpkin puree (I added just a touch (maybe 1/8 cup?) more)
1 tsp vanilla extract
1/3 cup chopped chocolate-covered toffee bars (such as Skor or Heath)
1 cup toasted, salted pecans, coarsely chopped

Preheat oven to 375F. Line a muffin tin with paper liners or lightly grease and flour.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by pumpkin puree and vanilla extract. With the mixer on low or working by hand, gradually add in the flour mixture, stirring just until everything is combined and no streaks of dry ingredients remain. Fold in toffee bits and chopped pecans.
Divide batter evenly into prepared muffin cups, filling each about to the top.
Bake for 15-20 minutes, until a toothpick inserted into the center of the muffin comes out clean.
Turn muffins out onto a wire rack to cool completely.

Chicken Enchilada Soup

This recipe was adapted slightly from Hungry Girl.
It turned out really well, and was especially delicious with a layer of 3 lightly-oven-crisped corn tortillas as a base.

Ingredients:
3 cups fat-free chicken broth
1 Tbsp minced garlic
1 medium-sized diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
12 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 1/2 cup frozen white (or yellow) corn
1/2 tsp black pepper
1/2 tsp dried red pepper flakes
dash hot sauce, or more to taste

Optional toppings: shredded cheddar cheese, crushed tortilla chips

Directions:In a large pot, saute garlic and onion until slightly tender. Add broth and bring to a low boil on the stove. Simmer for about 5 minutes. Stir in enchilada sauce, pumpkin, and spices. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout. Add a dash or more hot sauce. Serve and, if you like, top with shredded cheese and/or crushed chips.
MAKES 9 1-cup SERVINGS

Crumb-topped Pumpkin Pie

This will be this year's version of Thanksgiving pumpkin pie. I saw a couple of similar recipes for this online, and just tried to combine them into this. I actually made this a week or two ahead of time and froze it, so we'll see how well it holds up!

Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk (I used fat-free)
2 eggs
1 teaspoon ground cinnamon (I increased this a touch)
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie shell

2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1/2 cup chopped walnuts

Directions
Preheat the oven to 425 degrees F (400 for altitude).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and eggs. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (325 for altitude). Bake an additional 40 minutes, or until set.

Pumpkin Blondies

Fall has always been my favorite season o' eating (hmmm, though I might say this around Christmas too...and spring when berries are in season...and...never mind, let's just say I love fall food). This year is no different for the most part, except I have a little more time to actually bake now that that whole pesky dissertation thing is behind me :-)
I keep reading about pumpkin blondie variations, and decided to go with one from Annie's Eats.
I pretty much followed the recipe, but have added a few more details/very slight twists below.

Ingredients:
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
16 tbsp. butter, at room temperature
1¼ cups granulated sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted pecans

Directions: Preheat the oven to 350° F. Grease a 9x13-inch baking dish.
In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
With an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.
With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate, butterscotch chips, and nuts with a rubber spatula. Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting into 24 squares.

Pumpkin Coconut Bread

Tried this after seeing it on Coconut & Lime. I substituted light coconut milk and 1 cup whole wheat pastry flour/1 cup all purpose flour, and added an additional 1/3 cup of coconut to the bread itself.
It turned out pretty well, and had a very mild coconut flavor. A soft, chewy quick bread -- great warm with a little butter, and wonderful for fall.

Ingredients:
5 tablespoons butter, at room temperature
2/3 cup light brown sugar
3/4 cup pumpkin puree (canned pumpkin)
2/3 cup sweetened flaked coconut, divided
1/3 cup coconut milk (can use light)
1 egg, at room temperature
2 cups flour (I used 1 cup whole wheat pastry + 1 cup all purpose)
2 teaspoons baking powder (+ ~1/2 tsp extra for altitude)
1/4 teaspoon salt

Directions:Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 loaf pan. In a medium mixing bowl, combine sugar and butter until fluffy. Add the coconut milk, egg and pumpkin, mix until thoroughly incorporated. Add flour, baking powder, and salt, mixing thoroughly. Stir in 1/3 cup coconut. Pour into prepared loaf pan. Sprinkle with 1/3 cup coconut if desired. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 5 minutes then invert to a wire rack.

Chocolate Pumpkin Pie Bars

I am on a fall-dessert kick from Baking Bites...
First up: Chocolate Pumpkin Pie Bars

Chocolate Pumpkin Pie Bars

Crust:
1/3 cup sugar
1/2 cup + 2 Tbsp butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt

Chocolate Pumpkin Pie Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon (or pumpkin pie spice)
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (low fat is fine)

Preheat oven to 350F and lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes.

While the crust bakes, make the filling.
In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk, trying to keep the bubbles in the mixture to a minimum.

When the crust is done, pull it out of the oven and carefully pour the pumpkin pie filling over the still-hot crust. Return the pan to the oven. Bake for an additional 24-28 minutes, until pumpkin filling is set.Cool completely in the pan before slicing and serving.Bars should be stored in the refrigerator and will keep for several days.
Makes 20 bars.

Pumpkin Apple Cake

This was a great recipe find from Zoe Bakes. I pretty much followed the recipe as written and was very happy with how it turned out. I used local organic Jonagold apples, but I'm sure any tart, good-for-baking apple would be just great. I happen to really like the taste and consistency of the whole what pastry flour (and the added health boost it provides), but if you don't, you can probably swap out white flour instead. The pumpkin, butter, and sour cream really keep the cake super-moist and the apple layer just seals it all in. A great fall recipe!

Pumpkin Apple Cake

Sauteed apples:
3 tablespoons unsalted butter
4 large apples (any combination of your favorite baking apples), peeled and thinly sliced
3 tablespoons granulated sugar
1 teaspoon cinnamon

Streusel topping and Cake (they are made together and then divided)
1 1/4 cups whole wheat pastry flour
1 cup brown sugar
1/2 teaspoon salt
1/2 cup butter softened
3 tablespoons granulated sugar
2 teaspoon pumpkin pie spice
1 teaspoon baking soda
3/4 cup pumpkin puree
1/3 cup sour cream
2 large eggs

To start:
1. Grease an 8-inch springform pan (I am wondering if mine is actually 9in?)
2. Preheat oven to 350°
3. Saute the apples in the butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.
4. In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well.
5. Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 3 tablespoons sugar and pumpkin spices to this separate bowl, blend and set aside.
6. Add the baking soda, pumpkin, sour cream and eggs to the flour mixture left remaining in your mixer. Blend until smooth, about 2 min.
7. Layer the cake batter, then the sauteed apples and finally sprinkle the streusel over the top.
8. Bake, uncovered, for about 1 hour. Allow to cool in the pan and then remove the springform. (Very good served warm with vanilla ice cream!)

Pumpkin Praline Cake

As Fall gets into full swing, time to start posting my favorite fall recipes...this one is definitely at the top of the list:

Pumpkin Praline Cake (adapted from Betty Crocker)

Ingredients:

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box yellow cake mix (Betty Crocker Super Moist is good)
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) cream cheese frosting (Betty Crocker Rich and Creamy)
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

1. Heat oven to 325°F.
2. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar.
3. Cook over low heat, stirring occasionally, just until butter is melted.
4. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
5. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed.
6. Carefully spoon batter over pecan mixture in each pan.
7. Bake 43 to 45 minutes or until cake springs back when touched lightly in center.
8. Cool 5 minutes; remove from pans to cooling rack.
Cool completely, about 1 hour.

Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.

To assemble cake, place 1 layer, praline side up, on serving plate.
Spread with half of the frosting.
Top with second layer, praline side up; spread remaining frosting to edge of layer.
Drizzle with caramel topping and additional pecans.
Store loosely covered in refrigerator.