Super Easy Pie Crust (and Pumpkin Pie)

When I found this recipe for pie crust on Pinterest, it seemed too good to be true. You mean to tell me that I can make a pie crust with four ingredients, without rolling it out, in the pie plate?? Why yes. Yes you can. When I first read that this crust was made with oil instead of butter, I was slightly put off. I put butter in everything! But I figured I’d give it a shot. To my pleasant surprise, this crust was good and flakey.

To say I’m thrilled about this pie crust would be the understatement of the year. I stopped buying store-bought pie crusts a while back (except Immaculate Baking Company brand, when I can find it) because they are full of hydrogenated oils and preservatives. But most times I’m too lazy to go through the trouble of rolling out a crust. So what happens? I don’t make as much pie as I’d like. Well my friends, not any more! I’m going to be a pie making machine! This weekend I made two pumpkin pies and a buttermilk pie (just because I could).

Super Easy Pie Crust

1 1/2 cup all-purpose flour
1/2 cup canola oil
1/4 cup milk
1/2 tsp salt

1.) Add all ingredients into a 9″ deep pie plate.
2.) Using your hands, mix ingredients together and form a dough ball. Place dough in center of the pie plate and use your fingers to press it out, starting from the center and moving out toward the edges.
3.) Use with any pie that calls for unbaked dough (pumpkin, apple, pecan, buttermilk, etc.)

Easy pie crust2

Easy pie crust

Easy pie crust3

Easy pie crust4

I switched pie plates on you (I made a couple pies and forgot to get this shot in my stone pie plate)

Recipe from Redhead Can Decorate

I use Libby’s famous pumpkin pie recipe (plus nutmeg) – simple but delish!

Pumpkin Pie

3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 eggs
1 15-oz can pumpkin
1 12-oz can evaporated milk
Unbaked pie crust

1.) Mix sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl. Beat eggs in large bowl. Stir in sugar/spice mix and pumpkin. Gradually stir in evaporated milk.
2.) Pour into pie shell.
3.) Bake for 15 minutes in a preheated 425 degree oven. Reduce heat to 350 and bake for 40 to 50 minutes longer, or until a knife inserted in the middle comes out clean. Let cool for 2 hours.

Pumpkin pie

Pumpkin pie slice

Pumpkin Bread with Tangerine Streusel

It’s been a couple of weeks and I’ve been itching for more pumpkin – it was time for another pumpkin bread. The boys and I love having yummy breads for breakfast, but it can take so long to make in the morning. So I made this bread tonight and we will enjoy it tomorrow without the wait!

I looked to a couple recipes for the inspiration for this bread, but thought I’d jazz it up a little with some tangerine zest. Let me tell you – I had never had pumpkin with tangerine before, but oh. my. gosh. it is awesome! (Okay, so I know this is supposed to be for breakfast tomorrow, but I had to try it!) The tangerine in the batter adds just a little flavor enhancement, but the tangerine in the streusel takes this over the edge. The bread is very moist and the crunch of the streusel is the perfect compliment. Do yourself a favor and try this one out – you will not be sorry!

Pumpkin Bread with Tangerine Streusel

Pumpkin Bread

Dry Ingredients
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
3/4 cup white sugar
3/4 cup brown sugar

Wet Ingredients
1 15-oz can pumpkin
2 eggs
1/2 cup oil
1/2 tsp vanilla
1 tbsp tangerine zest (from 1 tangerine)

Streusel Topping
2 tbsp butter, softened
4 tbsp brown sugar
1 tbsp flour
1 tbsp tangerine zest (from 1 tangerine)
1/4 tsp cinnamon
1/4 tsp ginger

1 tsp sugar (to finish)

1.) Preheat oven to 350 degrees. Butter and flour a loaf pan.
2.) In a medium sized bowl, mix together all dry ingredients. Set aside.
3.) Using a stand mixer (or hand mixer), blend wet ingredients until well combined. Slowly add dry ingredients until fully incorporated. Pour into loaf pan.
4.) In a small bowl, combine streusel topping ingredients and mix well with a fork. Sprinkle the batter with the streusel, making sure it is evenly distributed. Finish with a dusting of sugar.
5.) Bake for 1 hour, or until a toothpick inserted in the middle comes out clean.

Brogan Baking
I had the best little helper tonight!

Buttered and Floured
Trick to greasing a dish – use room temp butter, hold it in a paper towel and rub it all over. Then pour some flour in the pan and move it around until covers the entire surface. Works like a charm!

Pumpkin Bread Batter Pumpkin bread with tangerine Tangerine Streusel Pumpkin Bread with Tangerine Streusel3 Pumpkin Bread with Tangerine Streusel2

Brogan doing dishes
And my little helper even did the dishes (for real!) – I was pretty impressed!

Adapted from Easy Pumpkin Bread and Streusel Topped Pumpkin Bread

Pumpkin Chocolate Chip Muffins

Pumpkin and chocolate – the perfect combination.  I made these muffins for breakfast this morning and between the smell of these fabulous things baking in the oven and fresh brewed coffee, my house smelled like a pumpkin spice latte. Yum.  This is the perfect muffin to kick off the fall with – moist and sweet with the perfect amount of both pumpkin and chocolate, a totally decadent treat.  Happy fall y’all!

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Pumpkin Chocolate Chip Muffins

3 cups all-purpose flour
2 tsp baking powder
4 eggs
2 1/2 cups sugar
1 14.5-oz can pumpkin
3/4 cup oil
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 cup mini semi-sweet chocolate chips

1.) Preheat oven to 350 degrees and line muffin pans.
2.) Combine flour and baking powder and set aside.
3.) Whisk together eggs, sugar, pumpkin, oil, salt, baking soda, cinnamon, nutmeg, ginger and cloves until smooth.
4.) Slowly whisk in flour mixture until just combined. Stir in chocolate chips.
5.) Fill each muffin liner almost full of batter. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack.  Yields almost 24 muffins (I like to fill the cups extra full so they rise above the paper, therefore, I only got 22 muffins out of the batter).

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Adapted from The Blissful Table’s Pumpkin Muffins

Pumpkin Raisin Bread

It was time to check off my next milestone of the almost-fall: making something with pumpkin.  After a near meltdown at Publix over my inability to locate pumpkin on the shelf and the associate’s misinformation about the availability of said pumpkin, all was resolved and I left satisfied with my two cans of Libby’s.  I was craving some pumpkin bread and luckily I was able to make it happen this morning.  I decided to look for a recipe with raisins because my boys love them (especially Beckett)!  I found a recipe on Pinterest that was mostly what I was looking for but I made a couple of modification.  It appeared to be a “healthier” version of pumpkin bread, so I did what any other Southern food junkie would do and added butter and more sugar.  So if you’re looking for a lighter version, you may want to stick closer to the original recipe.  The bread turned out great – it was very moist and the perfect flavor.  If we did nuts in my house, walnuts would have been a nice addition.  So cheers to fall – one more week! Now let’s eat some pumpkin!

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Pumpkin Raisin Bread

1 stick of butter (softened)
1/2 cup brown sugar
1/2 cup sugar
1 14.5-oz can pumpkin
2 large eggs
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup raisins

1.) Preheat oven to 375 degrees.
2.) In a stand mixer, cream butter and sugar.  Add pumpkin and eggs, one at a time.
3.) In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.  Slowly add flour mixture to pumpkin mixture with mixer on low speed.  Mix until just combined. Stir in raisins.
4.) Pour into a greased and floured loaf pan and bake for 60 to 70 minutes (it took mine exactly 65 minutes) or until a toothpick inserted in the center comes out clean.

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Adapted from Who Needs A Diet’s Pumpkin-raisin Bread