Posts Tagged ‘Pumpkin Recipes’

As I bustled through the grocery store today, I noticed they had all sorts of pumpkin this and caramel apple that on display.

It made me really want a piece of pumpkin pie. Or pumpkin cake. Or pumpkin bread with chocolate chips. Or…

Oh, you get the idea.

Anyway, if you are looking for some fun fall recipes, entertaining tips and party ideas, I invite you to download Savvy Autumn Entertaining.

Autumn Cover

It’s free!

You can find it on Amazon, Barnes & Noble, or you can download a PDF version from my writing website.

She Who Loves Fall

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With a craving for pumpkin pie the other day, I decided to make some pumpkin pie bites.

The madness behind this plan was that I could freeze them and take out a bite whenever I need a pumpkin fix.

Great plan!

These are easy to make, quick to bake and just as yummy as traditional pumpkin pie. Especially piled high with whipped cream and a dusting of cinnamon!



Cream together butter, cream cheese and flour.

Work into a soft dough then chill for an hour.

Shape dough into a ball about the size of a walnut.

Drop into greased muffin cup.

Tamp down dough (use a tart tamper that is generously floured, a spoon or a shot glass).

You want the dough to cover the bottom and sides of the cup.

Dough-lined cups… uniformity is not my forte.

Mix the pumpkin filling.

Pour into cups, filling almost to full.

Bake, cool, enjoy! Num, num, yum.

Pumpkin Pie Bites


1./2 cup butter

3-4 ounce of cream cheese (3 oz. if you have a small pack or cut a large pack in half)

1 cup flour

Soften butter and cream cheese, blend together with flour until a soft dough forms. It will be sticky. Cover and chill for one hour or overnight.

Preheat oven to 350 degrees.

Using a greased mini-muffin tin, roll dough into walnut-sized balls and drop one in the tin. Use a tart tamper (or the back of spoon – or a shot glass if you have one) to smoosh the dough into the bottum and up the sides of the muffin cup.

Fill with pumpkin filling and bake for about 15-20 minutes until pumpkin is set and dough is starting to brown. Remove from oven, let cool, devour.

Pumpkin Filling:

1/2 cup sugar

1/2 tsp. salt

1/2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1 egg

3/4 cup pumpkin

1/2 cup evaporated milk

Beat egg, blend in pumpkin and milk then stir in dry ingredients. Mix well. Pour into crust-lined muffin cups and bake.

Garnish with whipped cream and a dusting of cinnamon.

She Who Could Not Eat Just One

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If you are looking for some super-yummy pumpkin recipes, I’d like to direct your attention to the Sew-licious Pumpkin Recipe Hop.

Marti has gathered some of the best of the best pumpkin recipes and posted them there.

Check it out! You’ll be drooling over your keyboard!

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Captain Cavedweller loves custard and I love pumpkin so the other day I decided to see what would happen if I combined the two.

Good things happened. Very good things.

This recipe comes together quickly and is so easy (and yummy).




Mix pumpkin, eggs, cream, sugar and spice.

You need 1/2 inch of boiling water in a baking dish. You can pour it in or, if you are lazy like me, nuke the pan and water in the microwave.


Pour custard into 8-ounce cups sitting in the boiling water.


While the custard is baking, mix up topping. Melt butter.

Add sugar and vanilla and mix well.


Drizzle on top of custard that has baked about 20 minutes (or until tops are set).


Remove from oven when a knife inserted in the center comes out clean (about 40-50 minutes total).

Garnish with whipped cream and cinnamon! Yum!


Pumpkin Custard

1 can (15 ounces)  pumpkin

2 eggs

1 cup heavy cream

2/3 cup granulated sugar

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt


1/4 cup turbinado (raw) sugar

1 teaspoon vanilla extract

1 tablespoon butter, melted

Whipped cream and ground cinnamon, optional
Preheat oven to 350.

Beat eggs lightly then add in pumpkin, cream, sugar and spice.

Pour into 8-ounce custard cups set in a baking dish with 1/2 inch of boiling water. I boil the water right in the dish in the microwave, but you can also put the cups in the pan, fill them, then pour in water around them. The point is that you want the cups to be setting in 1/2 inch of boiling water while they bake.

Once the custard is in the oven, bake about 20 minutes, until the tops are set, then drizzle on topping.

To make the topping, melt butter, stir in vanilla, sugar. This gives the custard an almost brulée taste and texture.

Continue baking another 20-30 minutes until a knife inserted in the center comes out clean.

Remove from oven and let cool.

Top with whipped cream dusted with cinnamon (if you so desire, which I greatly did) and devour!

She Who Must Get Over Her Pumpkin Obsession

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