Pumpkin pie recipe-
1 tbsp. all-purpose flour, plus more for rolling, 3 large eggs, beaten to blend, 1 (15-oz.) can pumpkin puree, 3/4 c. packed brown sugar, 1 1/4 c. heavy cream, 2 tsp. pumpkin pie spice, 1 tsp. pure vanilla extract, 1/4 tsp. kosher salt, Whipped cream, for serving (optional)
1- Preheat oven to 375°. Place a baking sheet in the oven. Lightly grease a 9"-x-1.5" pie dish with cooking spray.
2-On a lightly floured surface, roll dough to a 12" circle. Drape over the pie dish and gently press to fit, making sure there are no air bubbles. Trim overhang to 1" and tuck under itself. Crimp edges as desired. Chill in refrigerator until cold, at least 30 minutes or up to 3 hours.
3- Line dough with foil or parchment and fill with dried beans or pie weights. Bake crust until top and sides are dry and set, 15 to 18 minutes, then remove foil and weights. Continue to bake until the bottom is dry to the touch, about 5 minutes more. Let cool.
4- Reduce oven to 350º. In a large bowl, whisk eggs, pumpkin, brown sugar, cream, pumpkin pie spice, vanilla, salt, and flour until smooth. Pour the pumpkin mixture into the crust. Carefully place the pie dish on a heated sheet.
5-Bake pie until filling is slightly jiggly in the center and crust is golden brown, 45 to 50 minutes. Turn off the oven, prop the door open, and let the pie cool for 30 minutes. Transfer the pan to a wire rack and let it cool completely.
6-Serve with whipped cream
Pumpkin cake recipe-
3 c. (360 g.) all-purpose flour, 2 tsp. ground cinnamon, 1 1/2 tsp. baking powder, 1 tsp. kosher salt, 1/2 tsp. baking soda, 1/2 tsp. ground nutmeg, 1/4 tsp. ground ginger, 1/2 c. (1 stick) butter, softened, 1 1/4 c. (270 g.) packed brown sugar, 3/4 c. (150 g.) granulated sugar, 1/4 c. vegetable oil, 4 large eggs, 1 tsp. pure vanilla extract, 1 (15-oz.) can of pumpkin puree
FROSTING, 2 (8-oz.) block cream cheese, softened, 6 tbsp. butter, softened, 2 1/2 c. (290 g.) powdered sugar, 1 tsp. pure vanilla extract, 1/2 tsp. Cinnamon, Pinch kosher salt
1- Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.
2- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined.
3- Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in the middle comes out clean, 30 minutes. Let cool completely.
4- Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and a pinch of salt.
5- Lift the cake out of the pan with parchment paper and place it on a serving platter or cutting board. Frost the cake using an offset spatula and top with cinnamon.
Pumpkin whoopie pies-
Ingredients
3 c. (360 g.) all-purpose flour, 1 tbsp. ground cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. ground ginger, 1 tsp. kosher salt, 1/2 tsp. ground allspice, 1/2 tsp. ground cloves, 1/4 tsp. ground nutmeg, 2 c. (430 g.) packed dark brown sugar, 1/2 c. (1 stick) unsalted butter, softened, 2 large eggs, 1 c. pumpkin puree, 1/4 c. vegetable or neutral oil, 1 1/2 tsp. pure vanilla extract
1- Preheat oven to 350°. In a medium bowl, whisk flour, cinnamon, baking powder, baking soda, ginger, salt, allspice, cloves, and nutmeg.
2- In the large bowl of a stand mixer fitted with the whisk attachment, beat brown sugar and butter on medium-high speed until combined. Add eggs, pumpkin puree, oil, and vanilla and beat until smooth. Reduce mixer speed to medium-low and gradually add dry ingredients until just combined (dough should be smooth and sticky).
3- Transfer dough to a gallon-sized freezer bag or piping bag. Snip about 1" off the corner of the bag. Pipe dough with the tip pointed straight down onto 2 large parchment-lined baking sheets until the round is about 2" wide. Repeat, spacing about 2" apart, and smooth with the back of a spoon or wet finger.
Step 4- Bake whoopies until they spring back to the touch, 15 to 20 minutes.
5- Let cool slightly, then transfer whoopies to a wire rack and let cool completely.
Frosting
Assemble 1 (8-oz.) block cream cheese, softened,1/2 c. (1 stick) unsalted butter, softened,2 c. (230 g.) confectioners’ sugar, 2 tsp. ground cinnamon, 2 tsp. pure vanilla extract, 1 tsp. Honey
1-In the large bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and butter on medium-high speed until smooth and creamy.
2- Add confectioners’ sugar, cinnamon, vanilla, and honey and continue to beat until light and fluffy. Refrigerate until ready to use.
3- Turn half of the whoopies domed side down. Spread filling on smooth sides. Close with remaining whoopies.
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