Caramel Pumpkin Pie with Pecan Streusel

I like a little pumpkin pie with my whipped cream.

I really, really liked this pumpkin pie. The filling has a homemade caramel sauce in it, with a bit of rum, and there is also a pecan streusel in it which added a nice touch. I normally add a streusel on the top of my pumpkin pies at the very end of baking, but this one is added at the beginning, which causes it to sink into the filling, so you get a taste of it in nearly every bite. It was very nice.

I was a little stumped at the beginning where the recipe says to partially bake the crust, but it doesn’t say for how long or at what temperature. So I had to wing it. To help prevent shrinkage, I froze the dough in the pie plate for about 30 minutes before baking; then I covered the dough with foil and filled the pie plate with dry beans (or use pie weights), baked it for about 15 minutes at 375°F, cooled it, filled it with the pumpkin-caramel mixture, and continued with the baking. Even so, I still had a little shrinkage. The last time I prebaked a crust (fully, not partially), the oven temp was higher, so I don’t know if that would have helped or not. I’ll have to experiment a little more with that in the future.

I just noticed as I was preparing this post that the original recipe only called for 1c of pumpkin purée and I used a whole can! (rolling eyes!) :-) Oh well; it tasted great...nice & pumpkiny! I also didn’t use any sweetener or flavoring in the whipped cream; we like it that way, but feel free to add sugar and/or vanilla or rum to it, if that is what you’re used to doing. Ahhh, this was just as good, if not better, the next day. It's hard to stop not having one more little sliver! :-)

Here’s the recipe as I did it with a link to where I found it so you may see the original.

Caramel Pumpkin Pie with Pecan Streusel

adapted from "Baking: My Home to Yours", by Dorie Greenspan

1-9” pie crust, partially baked & cooled

The Caramel Sauce

1/2c sugar

3/4c heavy whipping cream

1-2T rum

2T unsalted butter, cut into 4 pieces

The Streusel

2T all-purpose flour

2T brown sugar

2T chopped pecans

2T cold butter

The Pumpkin Filling

1c pumpkin purée (or 1-15oz can if you wish to mess things up as I did; it was good though!)

1/2c sugar

1-1/4tsp ground cinnamon

3/4tsp ground ginger

pinch of ground nutmeg

tiny pinch of ground allspice

pinch of sea salt

1-1/2tsp vanilla extract

2 large eggs

lightly whipped cream, for serving

Preheat oven to 350°F.

The Caramel Sauce

1) In a large skillet, over medium-high heat, sprinkle 1/2c sugar. Do not stir; monitor constantly. Cook until sugar melts and starts to color. Once you see a little color, gently swirl the skillet so the sugar colors evenly to an amber.

2) Lower the heat to medium, stand back, and wearing an oven mitt for safety, slowly pour the cream into the skillet. Stir constantly until any lumps are gone.

3) Add the rum & butter and cook just until caramel is smooth.

4) Pour into a heatproof container and cool for about 15 minutes.

The Streusel

1) Mix flour, brown sugar, chopped pecans, & cold butter together until crumbly. Refrigerate until ready to use.

The Pumpkin Filling

1) In a large bowl, mix the pumpkin purée with the remaining 1/2c sugar, spices, salt, vanilla & eggs, beating until mixture is smooth.

2) Whisk in the caramel, mixing well.

3) Pour into cooled crust.

4) Bake at 350°F, on center rack, for 10 minutes; then scatter chunks of the streusel mixture over the top and swirl around to mix it in a bit.

5) Continue baking for 35-40 minutes, or until filling is puffed and set. (Tap pan gently and the filling shouldn’t jiggle, or a thin knife inserted in center of pie will come out clean.)

6) Cool to room temperature before serving, or cool & refrigerate.

7) To serve, top with whipping cream.

Cranberry-Cherry Chutney

I really like chutney, but don’t have a wide repertoire of ways to use it. Even so, when I saw this recipe for cranberry chutney, from unfussyfare.com, I knew I wanted to make it. The red pepper flakes were what drew me. Plus I loved the idea of adding dried cherries to the mix, a “Martha” idea that I got by way of a former blogger, at Cafe Johnsonia, whose recipes & cooking style I've admired.

If you’re looking for a cranberry sauce, this isn’t it. Chutney is more of a relish with a palate range of sweet & sour, savory & spicy, all at once.

I think this one is delish; it’s got a little heat to it, but not at all overwhelming. I can’t wait to slap some on a turkey leftovers sammy!

Cranberry Cherry Chutney

Makes about 1-1/2 pints (3 cups)

adapted from unfussyfare.com

1T olive oil

5oz shallots or onion, chopped (I think it was about 1/2c or so)

1/2tsp red pepper flakes

12oz fresh or frozen cranberries

3/4c dried cherries

1/2c brown sugar

1/4c sugar

1/4c apple cider vinegar

1tsp fresh garlic, minced

1-1/2tsp fresh ginger, peeled & minced

1/2tsp sea salt

1/2tsp ground black pepper

1) Heat olive oil in medium saucepan, over medium heat.

2) Add onion & red pepper flakes; cook, stirring occasionally, until onions are tender, about 15 minutes.

3) Add remaining ingredients & stir, reducing heat until chutney is just simmering. Simmer for 15 minutes more.

4) Store in refrigerator in airtight container. Will keep for a week or more.

Roasted Pears-Mixed Greens Salad with Walnut Vinaigrette

Could I LOVE finding outstanding new recipes, any more than I do? I don’t think so. This one was a salad and it is so delish! I want to eat my greens, but sometimes I run out of ideas for good salads; and so, too often, I skip the most important part of eating healthily. But not tonight!

Can you say “oven-roasted pears”?! Uh, yeah! With a walnut oil vinaigrette. And then add sugared walnuts.

I made some changes to the recipe for our tastes and what was in the fridge or available at the store in Tiny Town, USA. Used firm green d’anjou pears, added walnuts, used feta rather than blue cheese.

And I tried lots of new greens. Two of my faves, spinach & arugula, weren’t looking so hot at the store. So I got some curly endive (as the original recipe calls for), escarole, and mizuna; then I added some romaine which I still have growing in my fall kitchen garden. Yum! The mizuna is peppery, sort of like arugula; the escarole & endive had more of a bitter flavor to them, but the pears and sugared walnuts cut through that and it wasn’t noticeable at all.

Make this salad. :-) It would be lovely as part of a holiday or other special meal...or anytime!

Roasted Pears Mixed Greens Salad with Walnut Vinaigrette
Serves 2-3
adapted from Maggie's recipe at pithyandcleaver.com
3 pears (firm pears are ok)
1T butter, cut in four pieces
large handful of curly endive, torn into bite-sized pieces
large handful of escarole, torn into bite-sized pieces
large handful of mizuna
1/2c crumbled feta or gorgonzola
1/2c walnut pieces
2tsp sugar

The Vinaigrette
3T walnut oil
4tsp white wine vinegar
1tsp fresh lemon juice
1/2tsp dijon mustard
freshly ground black pepper, to taste

1) Preheat oven to 400°F.
2) Cut pears into quarters, core, and halve each quarter.
3) Place in 9x9 baking dish with butter.
4) Roast for 5 minutes, then toss to distribute butter.
5) Continue roasting for another 20-30 minutes until pears are tender and golden on edges.
6) In small skillet, over medium-high heat, place walnuts with sugar and stir constantly until sugar “leaps” onto nuts. Remove from heat.
7) Place greens in serving bowl with cheese & walnuts.
8) In a small bowl, combine all vinaigrette ingredients.
9) Add vinaigrette to greens, toss well, & plate.
10) Top with roasted pears; finish with freshly ground black pepper.

Chicken & Dumplings

My mother used to make chicken & dumplings but, with three kids, there never seemed to be enough dumplings to satisfy my starch-loving palate. But having tried making them a few times, I know there is just so much surface space in a pot for dumplings, and if you try to cram any more in, you’ll have a gluey broth.

Mom always made them in a chicken stew, but I’ve noticed that some chicken & dumplings are less about being a soup and maybe more like a casserole consistency. I’ve never had them that way, so went with my mom’s way, and made a chicken soup topped with dumplings for tonight's dinner.

Next time, rather than “Better Than Bouillon”, I will use Trader Joe’s Savory Broth Liquid Concentrate that comes in packets or I’ll look for something with lower sodium. The TJs product’s sodium content is less than half of what "Better Than Bouillon’s" is, and I don’t know how it compares to a bouillon cube as I don’t use them.

The chicken & dumplings turned out well and were good comfort food during our stormy Pacific NW weather.  Would be a good use for Thanksgiving turkey leftovers too.

Chicken & Dumplings
adapted from Lick the Bowl Good
The Broth
3T butter or olive oil
1 large onion, chopped
3-4 stalks celery, chopped
4-6 bone-in, skin-on chicken breast halves (about 4lbs)
3tsp Chicken Better Than Bouillon, or 3 chicken bouillon cubes, or other chicken flavoring
6c chicken broth or water, or more to cover
salt & pepper, to taste
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped

The Dumplings
2c all-purpose flour
4tsp baking powder
1/2tsp sea salt
2T dried basil (optional)
2T organic shortening
3/4c - 1c buttermilk

The Broth
1) In large pot or Dutch oven, over high heat, sauté onions, celery, & chicken flavoring in butter or olive oil until tender.
2) Add chicken and cover with broth or water; cook over medium heat until chicken is cooked through (I kept it at a simmer until the meat was tender & fell off the bones—probably a couple of hours).
3) Place colander over large bowl & strain broth into bowl. Discard vegetables. Skim off fat & return broth to pot.
4) Remove meat from chicken, shredding into bite-sized pieces. Discard bones & skin.
5) Return chicken to pot with onion, carrots, & celery; season with salt & pepper as desired. Bring to a boil.
The Dumplings
6) In a medium bowl, combine flour, baking powder, salt, & dried basil. Cut in shortening with a fork.
7) Stir dough while adding buttermilk. Start with 3/4c, adding more, as needed, until completely moistened, but not wet. Do not overmix.
8) Reduce heat to low and drop by spoonful onto surface of simmering broth. Cover pot with tight-fitting lid and steam for 15 minutes. (Don't peek!)
9) Serve immediately.

One-Pan Pasta

I’ve had this recipe in my 2”-thick pile of "to-try" recipes for months and happened upon it while I was purging the pile yesterday. That was a good thing because 1) I had a craving for pasta (when don’t I?  Unless potatoes are around); 2) I’d get to use more of my new fave pasta (mezze maniche); 3) I’m trying to eat more dark leafy greens; 4) I’m loving spinach lately; and 5) I had someplace to go and needed something quick.  So this recipe met all of my needs for last night's dinner.


I ended up using fresh spinach, rather than parsley; halved the amount of pasta; and I cut the salt way back. It called for 2 teaspoons! (Insert screaming, freaked-out emoticon here.) I used 1/2tsp, remembering that the parmesan cheese I wanted to add was salty too. The red pepper flakes in this was just the right amount…gave a little heat without being overwhelming. All of that sliced garlic, sautéed until slightly golden, was terrific. I did think that the amount of olive oil might be a little overkill, probably because I halved the pasta and forgot to cut back on the olive oil; so I’ll try reducing that next time.


One-Pan Pasta
4-6 servings
adapted from “One-Pan Pasta with Garlic & Oil” from the New York Times
1/4c + 1T olive oil, divided
6 garlic cloves, thinly sliced
1/2lb pasta
4c cold water
1/2tsp sea salt
1-2c fresh spinach, chopped
1/2tsp crushed red pepper
1/2c shredded parmigiano reggiano, or to taste


1) In a large skillet, over medium heat, sauté garlic in 1T of the olive oil until garlic is golden. Transfer garlic, with slotted spoon, to a plate; set aside.
2) In same skillet, place pasta, salt, & cold water over high heat and cook, uncovered, stirring frequently to keep pasta submerged. Cook until al dente, 8-10 minutes (my thicker pasta had to cook 12-14 minutes). Reduce heat to low.
3) Place a colander over a large bowl.
4) Tilt skillet & spoon or pour as much liquid into bowl as possible so that very little is left in skillet.
5) Add to skillet the remaining 1/4c olive oil (or less, maybe only 2T), the sautéed garlic, spinach, & red pepper flakes.
6) Return just enough pasta cooking water to pasta, tossing to make a creamy sauce (I didn’t need to add any water back, possibly due to my increased amount of evoo). Remove from heat.
7) Toss in shredded cheese and serve immediately.

Baked Ravioli with Spinach & Walnuts

This was surprisingly good…almost like a white lasagna, but layered with ravioli &/or tortellini rather than lasagna noodles.

The original recipe called for ravioli, but I used a combo of spinach-stuffed ravioli & four-cheese tortellini because I had a little of each in the freezer. I think I almost liked the tortellini better, but it was nice to have a mix of textures, flavors, and shapes.

The original also called for both broccoli & frozen spinach but I was out of broccoli, so used all fresh spinach which I really liked. I only used about 10oz of spinach, but would use quite a bit more in the future since it wilts down to almost nothing during sautéing; it had such great texture and good flavor with the pasta. After I washed the spinach, I took it by big handfuls and wrung it out like a dishrag to get rid of any extra water before putting it in the skillet; tons of water came out, so it's worth doing!

I added walnuts as a garnish, but would like to try mixing them in with the whole dish. I think walnuts (good for omega 3s) go well with spinachy-cheesey pasta dishes. With the low-fat mozzarella cheese & skim milk, this had a fairly light feel to it, in spite of the fact that I had seconds. :-) Can't wait for the leftovers tonight!

Baked Ravioli with Spinach & Walnuts

Serves 4-8

from RecipeZaar

1T olive oil

3 large garlic cloves, minced

1lb (or WAY more! Maybe 2lbs, or 2 big bunches) fresh spinach, well washed, wrung out, & chopped

.

2T butter

2T all-purpose flour

2c low-sodium chicken or vegetable broth

1/2c skim milk

1/2c parmigiano reggiano cheese, shredded

1/4tsp ground nutmeg

salt & pepper, to taste (I didn't use any salt due to sodium contained in cheese.)

2c mozzarella cheese or other favorite cheese, grated

20-28oz (I only had 20 in the house) favorite frozen (thawing it is ok too) ravioli &/or tortellini

chopped walnuts, for garnish

1) In large pot, cook pasta according to package directions until slightly underdone (will finish in oven).

2) In large skillet, over medium heat, sauté garlic in olive oil for about a minute, until fragrant.

3) Add spinach to skillet & sauté for 5 minutes until well-coated and wilted. Drain & remove to small bowl.

4) In same skillet, over medium heat, make a roux by melting butter & whisking in flour; cook about 2 minutes.

5) Slowly stir in broth; increase heat and bring to boil, stirring continuously.

6) Add milk & parmesan and bring just to simmer, cooking for 2 minutes. Stir in nutmeg, and salt & pepper, if desired.

7) Preheat oven broiler to 500°F.

8) In 9x9 baking dish, cover bottom with a thin layer of chicken broth mixture.

9) Layer half of pasta in baking dish.

10) Top with half of spinach, then about half of remaining chicken broth. (Walnuts, too, if you're adding them to entire dish.)

11) Add other half of spinach, followed by remainder of pasta.

12) Cover with rest of chicken broth mixture.

13) Top with grated mozzarella cheese.

14) Place in oven about 8” from broiler element and broil for 4 or 5 minutes or until cheese is bubbling and golden.

15) Plate & garnish with chopped walnuts; serve immediately.

Spinach Quiche

I made this spinach quiche last night and it was so delish! It is originally a Bon Appetit recipe, but I saw it on Smitten Kitchen. Her photo looks so much more appetizing than my “green eggs & ham” photo :-) (maybe because I used fresh spinach? or a pie plate rather than a tart pan?). But don’t be put off by my photo. This is really so good and I would make it again. (I secretly want to tonight.)

I used my own pie crust recipe, but one could use anything from homemade to store-bought to puff pastry. I used Neufchatel for the same effect as cream cheese, but with less fat; and skim milk rather than half-&-half. Gruyere cheese, as Smitten suggested, had to be part of the picture because I love it and was so pleased with the full, nutty flavor it imparted; I also used feta because it just goes with spinach so well. I used fresh spinach because I generally don’t have frozen on hand, and had a ton of fresh; and I toasted up some pine nuts and threw those in as well; they gave a nice texture to the mix.

This will go into my “let’s have that again” file.

Spinach Quiche

adapted from Smitten Kitchen

Crust

1-1/4c unbleached all-purpose flour

1/2tsp salt

1/4c organic vegetable shortening

6T unsalted chilled butter, cut into 1/2" cubes

3-4T ice water

1) In food processor, place flour & salt and mix well.

2) Add organic shortening in small pieces and pulse 6-8 times.

3) Add cold butter cubes and pulse about 5-6 times, until texture is the size of peas.

4) Pour mixture into large bowl.

5) Gently fold in ice water until dough just comes together. (I start out with a fork, then use my hands; don’t overwork or your hands will heat the buttery dough too much.)

6) Form dough into slightly flattened disc. Wrap tightly in plastic wrap and chill for 30 minutes to 1 hour.

7) Roll out dough on lightly floured surface to fit 9” pie plate.

8) Transfer to pie plate; trim & flute edges.

Filling

3oz Neufchatel cheese, room temperature

1/3c skim milk

3 large eggs

1/2c gruyere or sharp cheddar cheese, grated

1/4c crumbled feta or shredded parmesan or a mix of each

4-6 green onions, thinly sliced (or red or white or yellow or shallots, finely diced)

1/4tsp salt, optional (I will try omitting or decreasing next time as the cheeses have quite a bit of salt)

1/4tsp ground black pepper

5-6oz fresh chopped spinach, or 10oz frozen chopped spinach, thawed & drained

1/2c pine nuts, toasted

1) Preheat oven to 425°F.

2) In medium bowl, beat Neufchatel cheese until smooth.

3) Gradually add milk & eggs.

4) Stir in cheeses, onions, salt (if using), pepper, spinach, & pine nuts.

5) Pour into prepared crust.

6) Bake until crust is golden brown and filling is set, about 25 minutes (I had to bake it longer…maybe an additional 10-15 minutes).

7) Cool 10 minutes & serve.