pumpkin

Bready or Not: Pecan-Whiskey Pumpkin Pie

Posted by on Oct 7, 2020 in Blog, boozy, Bready or Not, nutty, pie, pumpkin | Comments Off on Bready or Not: Pecan-Whiskey Pumpkin Pie

This Pecan-Whiskey Pumpkin Pie is FANCY. It looks fancy, and let me assure you, it tastes fancy.

Bready or Not: Pecan-Whiskey Pumpkin Pie

I’m relieved that the results are amazing, because honestly, this is the most complicated pumpkin pie recipe I have ever made.

Bready or Not: Pecan-Whiskey Pumpkin Pie

I’m used to the basic, yummy Libby’s pie. This pie is substantially more intimidating, but doable.

Bready or Not: Pecan-Whiskey Pumpkin Pie

I found the original recipe in the November 2019 issue of Bon Appetit. I do not like how the original recipe is written. It’s confusing at several points. Therefore, I largely rewrote it, creating what (I hope) is a more straightforward version.

Bready or Not: Pecan-Whiskey Pumpkin Pie

But it is still complicated. I suggest making the pie crust a day ahead, just to avoid dirtying everything all at once.

Bready or Not: Pecan-Whiskey Pumpkin Pie

The end result is a pumpkin pie with a custard that is delicately firm and soft, with nuanced spices that perfectly complement the candied pecans on top.

Bready or Not: Pecan-Whiskey Pumpkin Pie

This is a pie to make to impress people. Truly, this is a Bake Off showstopper kind of pie.

Recipe heavily rewritten from original in Bon Appetit November 2019.

Bready or Not: Pecan-Whiskey Pumpkin Pie

This Pecan-Whiskey Pumpkin Pie is a true showstopper. No denying it--this is a complex pie recipe, but one with gorgeous, delicious results.
Course: Dessert
Cuisine: American
Keyword: pecans, pie, pumpkin
Author: Beth Cato

Equipment

  • deep dish pie pan
  • parchment paper
  • pie weights
  • immersion blender or blender

Ingredients

Crust

  • 1 3/4 cups all-purpose flour
  • 1 Tablespoon white sugar
  • 3/4 teaspoon kosher salt
  • 3/4 cup unsalted butter (1 1/2 sticks) cold, cut into pieces
  • 3/4 cup ice water
  • 1 large egg white reserve yolk to use in pie filling

Pecan Topping

  • 1 1/2 cups whole pecans
  • 2 Tablespoons brown sugar packed
  • pinch kosher salt
  • 1 Tablespoon unsalted butter melted
  • 1 Tablespoon pure maple syrup

Pumpkin Pie

  • 3 large eggs
  • 1 egg yolk
  • 15 oz pure pumpkin puree
  • 3/4 cup heavy cream
  • 1/4 cup white sugar
  • 2 Tablespoons rye whiskey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • pinch ground cloves
  • 6 Tablespoons brown sugar packed
  • 2 Tablespoons unsalted butter melted
  • 1/4 teaspoon kosher salt

Instructions

Make the crust

  • Note that the dough can be made as days in advance and kept chilled. The crust can also be baked a day or two before the pie is finished; keep it covered at room temperature in the meantime.
  • Whisk together flour, sugar, and salt. Add butter and coat it with flour, then use fingers to press butter into shaggy pieces of varying sizes. Drizzle in about 5 Tablespoons of cold water and knead it into flour. Add additional small increments of water until dough just starts to come together. There should still be visible pieces of butter.
  • Dump dough onto a clean, lightly-floured surface and knead a few more times to work in any dry, shaggy bits. Form the dough into an even, broad disc and encase in plastic wrap. Tuck inside fridge to chill for at least 30 minutes, or up to 3 days.
  • To blind-bake crust, preheat oven at 400-degrees.
  • On a floured surface, roll out dough to make about an even 12-inch round. Loop it over the rolling pin to lift it onto a deep dish pie plate. Shape it into pan. Form the crust edge as desired and trim away any excess dough.
  • Line the inside of the crust with parchment paper. Fill entire crust with pie weights, such as dry beans.
  • Bake until the edges of the crust start to brown, about 20 minutes. Use parchment to lift out pie weights and set aside to cool--do so with great care!
  • Decrease the oven temperature to 350-degrees, and continue to bake for another 20 to 25 minutes. While it is baking, separate an egg; place the white in a bowl and beat it slightly, and reserve the yolk in fridge to use for the pie filling.
  • Remove crust from oven. Immediately brush a tablespoon of egg white over the bottom, which will help it resist going soggy once the filling is added. Return crust to oven for another 5 to 10 minutes. Reserve the remaining egg white for use in the pie.
  • At this point, the recipe can proceed to the filling stage, or the crust can cool completely and be covered to sit at room temperature for a few days.

Filling

  • Heat oven at 350-degrees; set a baking sheet inside oven at heat up, too.
  • While mixing the filling ingredients, toast the pecans on a foil-lined rimmed baking sheet for about 8 to 10 minutes, stirring them once at the halfway point. The pecan should be a little darker and fragrant.
  • If using an immersion blender, combine the following ingredients in an even-bottomed large pot (a slow cooker pot works for this) or use a large blender (in two batches, if needed). Combine eggs, egg yolk, pumpkin puree, heavy cream, and white sugar. Add the whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tablespoons brown sugar, 2 Tablespoons melted butter, and kosher salt. Blend until smooth.
  • Pour into crust and bake until the filling is puffed and mostly set--a little wobble is okay--about 40 to 45 minutes.
  • While that is finishing up, coat the pecans. Pull out the leftover egg white and whisk in 2 Tablespoons brown sugar and kosher salt. Add maple syrup and Tablespoon of melted butter, stirring until just combined. Add the pecans and toss to coat.
  • Carefully use baking sheet to bring out the pie. Use a slotted spoon to add the pecans on top of the pumpkin, letting the excess egg white slurry stay in the bowl.
  • Return pie to oven. Bake until filling is completely set, until a butter knife stabbed into center (avoiding pecans) comes out clean. This can take anywhere from 10 to 30 minutes. If necessary, cover the edge of crust with foil to prevent overbrowning.
  • Let pie cool at least 2 hours before cutting in, chilling first if desired. Store pie loosely covered by foil at room temperature or in fridge.

OM NOM NOM!

     

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    Bready or Not Original: Pumpkin Shortbread Cookies

    Posted by on Sep 30, 2020 in Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Shortbread Cookies

    Welcome to an annual tradition at Bready or Not–the autumn pumpkin theme! We begin with Pumpkin Shortbread Cookies.

    Bready or Not Original: Pumpkin Shortbread Cookies

    This recipe makes a small batch (about 30 1-inch cookies) of delicious pumpkin shortbread cookies. I crusted the top with turbinado shortbread to make them extra pretty.

    Bready or Not Original: Pumpkin Shortbread Cookies

    These cookies are not as dry as some shortbread can be, likely because of the pumpkin.

    Bready or Not Original: Pumpkin Shortbread Cookies

    Pumpkin can make some baked cookies quite tacky; that’s not a problem here, in part, because the puree is actually dried a bit prior to being mixed into the dough.

    Bready or Not Original: Pumpkin Shortbread Cookies

    The end result is a cookie that is just moist enough, perfect to go with tea, coffee, or perhaps some cider or cocoa. The orange color of the cookies makes them even more perfectly fall.

    Bready or Not Original: Pumpkin Shortbread Cookies

    In Arizona, hot as it is, it’s important to enjoy some fall traditions like pumpkin goodies, even if it’s 100-degrees out and no trees are dropping leaves!

    Bready or Not Original: Pumpkin Shortbread Cookies

    This small batch of pumpkin shortbread embodies fall flavors and colors, all with a lovely sugary crunch on top!
    Course: Appetizer, Dessert, Snack
    Cuisine: American
    Keyword: cookies, pumpkin, shortbread
    Servings: 30 cookies
    Author: Beth Cato

    Equipment

    • 1 to 1 1/2-inch cookie cutter
    • parchment paper

    Ingredients

    • 1/4 cup pumpkin puree
    • 1/2 cup unsalted butter 1 stick
    • 1 cup all-purpose flour
    • 1/4 cup plus 2 Tablespoons confectioners' sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ginger
    • turbinado or other coarse sugar, optional, for tops

    Instructions

    • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
    • Measure out pumpkin puree onto a couple of layered paper towels. Gently pat dry, turning over puree to sop moisture from different angles.
    • In a medium sauce pan, brown the butter, carefully heating it until it smells nutty. Remove from heat. Whisk in the pumpkin puree until well combined. Note that it might bubble and pop, so take care.
    • In a large bowl, combined the dry ingredients. Use a rubber spatula to mix in the saucepan items.
    • Place the dough between two sheets of parchment paper and use a rolling pan to make the dough an even 1/4-inch thickness. Place it in fridge to chill for 5 to 10 minutes.
    • Set dough on counter and remove top parchment. Use cookie cutter to portion out cookies. Transfer to baking sheet, spaced out a bit. Mix leftover dough together again, adding a tiny bit of water if needed to make it cohesive, and cut out more cookies.
    • If desired, sprinkle turbinado sugar all over the tops of the cookies. Bake for 10 to 12 minutes, until cookies are set. Cool completely on baking sheet. Store in a sealed container.

    OM NOM NOM!

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      Bready or Not Original: Chewy Filled Bars

      Posted by on Aug 12, 2020 in apples, Blog, blondies, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Chewy Filled Bars

      I present to you my Chewy Filled Bars: a versatile recipe that can use any number of fruit preserves, fruit butters, or other sweet filling, combined with different nuts or seeds, all to unique, delicious result.

      Bready or Not Original: Chewy Filled Bars

      These pictures display the recipe using Sprouts Cherry Preserves (with slivered almonds and almond extract) and Sprouts Maple Pumpkin Butter (with pepitas and almond extract).

      Bready or Not Original: Chewy Filled Bars

      However, I also made the same recipe using Trader Joe’s cinnamon bun filling (with chopped pecans and vanilla extract) and Apple Cider Spread (with chopped walnuts and vanilla extract). Every single version was awesome.

      Bready or Not Original: Chewy Filled Bars

      The jarred filling I used varied from 12 to 14 ounces. All worked well, though the Cinnamon Bun Filling required a 40 minute bake to set. I liked mixing in different nuts or seeds to pair with the filling, but you could also omit that ingredient completely, if desired.

      Bready or Not Original: Chewy Filled Bars

      No matter the mix-ins, the result is a pleasantly thick, chewy bar that is just sweet enough.

      Bready or Not Original: Chewy Filled Bars

       

      Bready or Not Original: Chewy Filled Bars

      This versatile base recipe can accommodate many different fillings, all of them delicious. Pick a jar of fruit preserves, fruit butter, or other sweet filling. Pick a complementary nut or seed. Pick an extract. Mix up. Enjoy!
      Course: Appetizer, Snack
      Keyword: almond, bars, oats, preserves, pumpkin, walnuts
      Author: Beth Cato

      Equipment

      • 13x9 pan

      Ingredients

      • 1 cup unsalted butter room temperature
      • 2 cups brown sugar packed
      • 2 teaspoons baking powder
      • 1 large egg
      • 1 teaspoon almond extract or substitute vanilla extract
      • 2 cups all-purpose flour
      • 2 cups old-fashioned rolled oats
      • 1/2 cup slivered almonds or sliced almonds or substitute other nuts or seeds
      • 12 to 14 ounce fruit preserves or fruit butter or other sweet filling; possibilities include cherry preserves, pumpkin butter, cinnamon bun filling, etc

      Instructions

      • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
      • In a large bowl, beat butter until creamy. Add brown sugar and baking powder. Follow up with egg and almond extract. Gradually mix in flour, oats, and sliced almonds.
      • Set aside 1 cup of dough. Press the rest into the bottom of the prepared pan. A piece of waxed paper and heavy glass will help to compress it into a form, even layer. Spread preserves over top. Crumble the reserved dough over the fruit.
      • Bake for 30 to 35 minutes, until top is lightly brown and no longer wobbly in the middle. Completely cool at room temperature, speeding process in the fridge, if desired. Use foil to lift contents onto cutting board to slice up.
      • Store in sealed containers with waxed paper or parchment between the layers. Keeps at room temperature for days, and can also be frozen for weeks.

      OM NOM NOM!

        Bready or Not Original: Chewy Filled Bars

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        Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

        Posted by on Oct 30, 2019 in Blog, Bready or Not, breakfast, cake, pumpkin | Comments Off on Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

        Wake up to lovely autumn flavors with this Pumpkin Gingerbread Coffee Cake!

        Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

        It’s beautiful to behold, and beautiful upon the tongue, too.

        Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

        This isn’t a straightforward pumpkin cake. The gingerbread flavor is what comes across foremost–that molasses with a warm combination of spices–with the pumpkin flavor underlying it all.

        Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

        The pumpkin, of course, also permeates the cake with a moist, tender crumb. The crumb topping has all of the spices and acts in lovely contrast (in coloration and flavor) to the cake beneath.

        Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

        Oh yes, and the dried cranberries sprinkled throughout add little nuggets of tartness with a different kind of chewy texture. I bet this would be great with dried blueberries or cherries, too.

        Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

        This cake would be incredible for a dessert, snack, and especially as a breakfast–especially on a special occasion like Halloween and Thanksgiving morning.

        Greatly modified from original recipe in Fall Baking 2016 by Better Homes & Gardens.

        Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

        This recipe melds pumpkin with gingerbread spices to create the perfect coffee cake to enjoy or breakfast or any time of the day.
        Course: Breakfast, Snack
        Keyword: cake, gingerbread, pumpkin
        Author: Beth Cato

        Equipment

        • 9x9 or 8x8 square pan

        Ingredients

        • 2 cups all-purpose flour
        • 1/2 cup white whole wheat flour or whole wheat flour
        • 1/2 cup yellow cornmeal
        • 1 cup white sugar
        • 2 teaspoons ground ginger
        • 1 teaspoon ground cinnamon
        • 1 teaspoon ground nutmeg
        • 1/4 teaspoon black pepper
        • 3/4 cup unsalted butter 1 1/2 sticks, softened
        • 15 ounces pumpkin puree
        • 2 eggs room temperature
        • 1/2 cup molasses
        • 1/3 cup buttermilk or sour milk
        • 1 1/2 teaspoons baking soda
        • 1 cup dried cranberries

        Instructions

        • Preheat oven at 350-degrees. Line pan with foil and apply butter or nonstick spray.
        • In a large bowl, combine both flours, cornmeal, sugar, ginger, cinnamon, nutmeg, and pepper. Cut in the butter to form coarse crumbs. Measure out 1 cup of the mixture; set aside to use as topping.
        • In another bowl, mix together the pumpkin, eggs, molasses, and baking soda. Stir together the dry and wet ingredients, then fold in the dried cranberries.
        • Spread batter in prepared pan. Sprinkle reserved crumb topping over entire surface.
        • Bake for 55 to 60 minutes, until the center passes the toothpick test. Completely cool at room temperature. Slice within pan, or use foil to lift onto cutting board.

        OM NOM NOM!

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          Bready or Not: Pumpkin Chocolate Chip Cake

          Posted by on Oct 23, 2019 in Blog, Bready or Not, cake, chocolate, pumpkin | Comments Off on Bready or Not: Pumpkin Chocolate Chip Cake

          Halloween is about a week away. Let’s celebrate with a Pumpkin Chocolate Chip Cake!

          Bready or Not: Pumpkin Chocolate Chip Cake

          This is an honest-to-goodness cake, too, light and fluffy and topped with a just-thick-enough layer of frosting.

          Bready or Not: Pumpkin Chocolate Chip Cake

          This cake melds the glorious powers of a spice cake with a chocolate cake, finding a medium that is happy indeed.

          Bready or Not: Pumpkin Chocolate Chip Cake

          As with most of my baked goods, this was packed up and sent with my husband to work. I can report that this cake can be cut into squares and stored in containers with waxed paper between the layers. It traveled surprisingly well.

          Bready or Not: Pumpkin Chocolate Chip Cake

          Most cakes are not that cooperative. I can’t even say how many times I’ve tried a recipe and mangled it when I’ve tried to portion it out to make it more portable. Those cakes don’t typically make it onto Bready or Not.

          Bready or Not: Pumpkin Chocolate Chip Cake

          This one does… and not only is it cooperative for travel, but it’s also darn delicious.

          Modified from Taste of Home Desserts Magazine.

           

          Bready or Not: Pumpkin Chocolate Chip Cake

          This light, fluffy cake combines all the goodness of spice cake and chocolate!
          Course: Dessert, Snack
          Keyword: cake, chocolate, pumpkin
          Author: Beth Cato

          Ingredients

          Cake

          • 1 1/4 cups pumpkin puree
          • 1 cup white sugar
          • 1/2 cup vegetable oil or canola oil
          • 2 large eggs
          • 1 cup all-purpose flour
          • 1 cup white whole wheat flour or whole wheat flour
          • 1 1/2 teaspoon baking powder
          • 1/2 teaspoon baking soda
          • 1/2 teaspoon salt
          • 1 1/4 teaspoon cinnamon
          • 1/2 teaspoon nutmeg
          • 1/2 teaspoon ginger
          • 1/4 teaspoon cloves
          • 1 cup semi-sweet chocolate chips

          Frosting

          • 6 Tablespoons unsalted butter softened
          • 3 Tablespoons milk or half & half
          • 1 1/2 teaspoons vanilla extract
          • sprinkle cloves
          • 1/3 cup baking cocoa sifted
          • 2 1/2 - 3 cups confectioners' sugar

          Instructions

          Making the cake

          • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply butter or nonstick spray.
          • In a large bowl, beat together the pumpkin puree, sugar, oil, and eggs. In a separate bowl, sift together the flours, baking powder, baking soda, salt, and spices. Gradually beat the dry mix into the wet. Fold in the chocolate chips.
          • Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the center passes the toothpick test. Let cool to room temperature, or chill in fridge if desired.

          Frosting

          • In a large bowl, beat butter until creamy. Add in the milk, vanilla, and cloves. Slowly beat in the cocoa and the base amount of confectioners' sugar, adding more if needed to reach spreadable consistency. Cover the top of the cake. Slice within pan, or use foil to lift cake onto cutting board.
          • Store covered in the fridge.

          *OM NOM NOM!*

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            Bready or Not Original: Pumpkin Raisin Cookies

            Posted by on Oct 16, 2019 in Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Raisin Cookies

            Pumpkin Raisin Cookies! These delicious treats combine a lot of fall flavors.

            Bready or Not Original: Pumpkin Raisin Cookies

            I don’t know why I never thought to pair raisins and pumpkin in cookies before. After all, I’ve used them together in bread.

            These cookies are all the more delicious because of the use of pumpkin pie spice. That mix is obviously good with pumpkin, but wow, does it go well with raisins!

            Bready or Not Original: Pumpkin Raisin Cookies

            On the subject of raisins, I am biased toward golden raisins, but really, you can use whatever seedless variety you wish.

            Bready or Not Original: Pumpkin Raisin Cookies

            Also, using golden raisins makes it less likely that hungry people will endure Cookie Betrayal Syndrome (CBS). This is the condition wherein people who hate raisins accidentally ingest raisins in cookies because they think the raisins are really chocolate chips.

            Bready or Not Original: Pumpkin Raisin Cookies

            Good bakers are honest bakers. Golden raisins are usually pale enough in color that they won’t mislead people.

            Bready or Not Original: Pumpkin Raisin Cookies

            Besides, maybe, just maybe, people who’ve endured CBS will think these cookies look so good they’ll give them a try, even knowing what they contain.

            Bready or Not Original: Pumpkin Raisin Cookies

            These chewy cookies partner up pumpkin, raisins, and pumpkin pie spices in a delicious new way. Enjoy them through the fall and all the year long! NOTE: the dough needs to chill for at least a few hours prior to baking.
            Course: Dessert, Snack
            Keyword: cookies, pumpkin
            Author: Beth Cato

            Ingredients

            Cookies

            • 1 cup unsalted butter 2 sticks, softened
            • 1 1/2 cups white sugar
            • 1/2 cup pumpkin puree
            • 2 teaspoons vanilla extract
            • 1 1/2 teaspoons baking powder
            • 1 teaspoon pumpkin pie spice
            • 1/2 teaspoon salt
            • 1 egg room temperature
            • 2 2/3 cups all-purpose flour
            • 3/4 cup golden raisins

            Topping

            • 1/2 cup white sugar
            • 1 Tablespoon pumpkin pie spice

            Instructions

            • In a large bowl, beat the butter until creamy. Add the sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Thoroughly combine. Beat in the flour, then fold in the golden raisins. Cover with plastic wrap and chill for at least two hours; this is necessary, as the dough is very sticky, and it's even stickier when warm
            • Preheat oven at 350-degrees. In a small bowl, combine the two topping ingredients. Use a tablespoon (a scoop doesn't work well with such sticky dough) to form 1-inch balls; roll them in the topping mix, and place spaced out in a cookie sheet,
            • Bake for about 10 to 12 minutes, until cookies are set. Let cool on pan for 10 minutes before moving to a rack. Store in a sealed container.

            OM NOM NOM!

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