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| Ingredients For the Rolls: 1/4 cup warm water (110) 1 tsp sugar 1 package active dry yeast 1/3 cup warm milk 1 large egg, room temp 3/4 cup pumpkin puree 1 Tbsp melted butter 3 1/4 cup AP flour 1/2 cup brown sugar 1 tsp salt 3/4 tsp cinnamon 1/4 tsp pumpkin pie spice 1/4 tsp ground ginger 1/4 tsp ground cardamon |
2. In the standing mixer, combine water and sugar; add yeast and let it rest for 10 minutes until foamy.
3. Add milk, egg, butter, flour, brown sugar, salt, cinnamon, pumpkin pie spice, ginger, and cardamom to the yeast mixture and mix with the hook attachment until combined, about 5 minutes.
4. Transfer dough to a lightly oiled bowl, cover with plastic warp and put in the warm oven. Let rise until doubled in size, approx. 1 hour.
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| Ingredients for Filling: 2/3 cup sugar 1/4 cup brown sugar 2 tsp cinnamon 1/2 tsp pumpkin pie spice 1/2 tsp allspice 1/2 tsp ginger 1/4 tsp nutmeg 1 stick of butter, softened |
6. Roll dough into a 16x12 inch rectangle. Spread dough softened butter, leaving 1/4 inch margin at the long side of the dough. Sprinkle evenly with filling mixture. Roll dough, either with rolling pin, or by hand, tightly tucking under after each completed roll. Cut into 15-20 rolls. Place in prepared baking pan.
7. Cover and let rise until nearly doubled, about 45 minutes. (*I left mine in the refrigerator overnight)
9. While rolls are baking, make the frosting by beating together 1 package of cream cheese (softened), 1/2 cup butter (softened), and 3 cups powdered sugar. Pour over rolls when they come out of the oven!
What a delicious breakfast treat! I heard they are also great warmed up with a side of ice cream for dessert. If you are looking for something to make Christmas morning, this would be perfect!
Pie Pops
I love making cake pops with my cake pop maker, but wanted to do something different for Thanksgiving. My roommate gave me the idea to do pie pops, and I found some ideas for it on the Bakerella website. I though they would be hard to make, but they were actually pretty easy! I hope to make some for Christmas too.
1. Start with your favorite pie dough recipe, let it rise, and roll out dough as thin as you can.
2. Using a cookie cutter of your choice, cut out as many "crusts" as you can.
3. Using lollipop sticks (the same you use with cake pops), press stick into one crust. Then add filling of your choice.
I did 2 fillings for Thanksgiving. The first was pumpkin pie. I simply mixed together canned pumpkin, cinnamon, sugar, and ginger. The second was pecan pie. For this one, I mixed together sugar, corn syrup, honey, crushed pecans, melted butter, vanilla, and chocolate chips. For both, I guesstimated amounts.
4. Seal with another dough crust. Make fork marks around the outside to seal, and make it look like a pie.
5. Brush with egg whites and sprinkle with cinnamon. Bake on 375 for 12-15 minutes.
Pie Pops! So cute!! I can't wait to make more for Christmas!
Pumpkin Pie with Pecan Crust and Pecan Streusel
And last but not least, Pumpkin Pie with Pecan Crust. The recipe I found is from Whole Foods. I added the pecan streusel topping because it just sounded so good! I am glad I started it early, because it took a lot longer than most things I make.
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Crust Ingredients Filling Ingredients 1/3 cup pecans, toasted and cooled 3/4 cup dark brown sugar 1 1/2 cups AP flour 3 large eggs 1/4 tsp sea salt 1 can pumpkin puree 6 Tbsp butter, cut into pieces 3/4 cup milk 1-2 Tbsp ice water, more if needed 2 tsp pumpkin pie spice 1/2 tsp sea salt |
For Crust:
1. Place toasted pecans in food processor and pulse until ground. Stir together ground nuts, flour, and salt in a bowl.
2. Cut in butter with pastry blender just until mixture looks like coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough just comes together. *I had to add an extra 2 tbsp of water for the dough to come together.
4. Gather up dough, cover and chill at least 3o minutes.
5. Roll dough out on a lightly floured surface into a circle. Make sure the rolled out dough is big enough to fit into a pie pan, with excess coming out over the edges.
6. Place dough in a 9 1/2 inch pie pan and press into place. Fold and crimp the edges as desired. Chill in the refrigerator for 30 minutes, or freezer for 15 minutes.
7. Bake on lower oven rack at 425 for 12 minutes, using something weighted inside pie crust to keep it down in pan. Remove weights and bake for another 12-15 minutes.
For the Filling:
1. Whisk together brown sugar and eggs until combined.
2. Add pumpkin, milk, spices and salt until blended.
3. Pour mixture into pre-baked pie crust. Bake 1 hour, or until edges are set and center slightly jiggles. *I kept mine in for about 1 hour and 10 minutes to have it set.
4. Add streusel to top and bake an additional 15-20 minutes.
For Streusel and Cool Whip:
Streusel - 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/4 tsp salt, 2 Tbsp softened butter
Cool Whip - Cool whip mixed with vanilla and cinnamon
Gorgeous pie!! My crust came out great, and the pie smelled fantastic!
The pumpkin pie took a long time to complete from start to finish, but the finishing product was worth it. It was enjoyed by all on Thanksgiving! Thank you pumpkin for being so kind and helping me make so many delicious dishes this fall, but I think it is time for you to go. I am thankful for a day full of family, delicious food, football, reminiscing of childhood memories, and getting some Italian cookie recipes from my grandma! I am ready for the next holiday!
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