Colonial Pumpkin Pie

So, what makes a pumpkin pie a colonial pumpkin pie? I have no idea!

I do know that this is an old recipe. Maybe that is what makes it a colonial pumpkin pie… I got this recipe from my mom’s recipe book.

I did make some changes. This recipe called for fresh pumpkin; I used organic canned pumpkin. It also called for a homemade pumpkin pie shell; I used a frozen pre-made pie crust. I do plan on tackling that pie crust and sharing. So stay tuned for that…

I usually make a pumpkin pie per the directions on the back of a can. And I always loved it. So, I wondered how this could be any better…

Oh man. It was on a different level. This colonial pumpkin pie was rich and delicious. You must put this on your menu for Thanksgiving Day. I did happen to whip up some homemade cinnamon whipped cream and spread it all over the top of the pie. That is a must as well!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Colonial Pumpkin Pie

Ingredients

  • 1 and 1/2 cups of canned pumpkin(I used Trader Joe’s Organic Pumpkin)
  • 1 cup of brown sugar, lightly packed
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger
  • 1/8 teaspoon of all spice
  • 2 tablespoons of molasses
  • 3 eggs, lightly beaten
  • 1 cup of evaporated milk

Directions

  1. Pre-heat oven to 350.
  2. In a large bowl mix the pumpkin, brown sugar, salt, cinnamon, ginger, all spice, and molasses together.
  3. Mix the eggs in with the other ingredients.
  4. Slowly pour in the evaporated milk. Whisk until all the ingredients are mixed well.
  5. Pour mixture slowly into your pie crust.  Place on a baking sheet in case any pie mix spills over.
  6. Cover the edges of the pie crust with a pie crust shield or aluminum(Remove after 30 minutes)
  7. Bake for 40-50 minute or until done.
  8. Cool completely and refrigerate until ready to serve.
  9. Spread a thick layer of cinnamon whipped cream over the top and dig in!


Below is a list of my PC recommendations that will help make this baking experience a great one:

Large Bowl

Whisk

Baking Sheet

Pie Crust Shield

Small Spreader

Whipped Cream Maker

If you love this recipe you must try these…

Strawberry Apple Pie🍓🍏🥧

Sweet Cherry 🍒 Pie 🥧

 

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Pumpkin Muffins

I regularly make Whole Wheat Banana Muffins. They are healthy and delicious. We eat them for breakfast and can easily pack them in the lunchbox for school. But when the season of fall arrives I like to switch them up a bit and make Whole Wheat Pumpkin Muffins. We all love them just as much as the banana muffins and it gives us all the feelings of fall.

PM 3

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Whole Wheat Pumpkin Muffins

Ingredients

  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 eggs
  • 2 cups of pumpkin
  • 1/4 cup of almond milk(I use almond coconut milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 tsp. of salt
  • 1/2 teaspoon of cinnamon(You can definitely use pumpkin pie spice mix instead if you prefer.)
  • 1 tsp. of sugar
  • 1 3/4 cups of white whole wheat flour
  • 1/3 cup of quick oats plus a little more for sprinkling on top.
  • 1 tsp. of cinnamon sugar to sprinkle on top.

Directions

  1. Preheat the oven to 325 degrees. Grease all 12 cups of your muffin tin or use paper liners.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well. Mix in the pumpkin and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon and sugar.
  3. Add the flour and oats to the bowl and mix.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats. Then sprinkle with cinnamon sugar. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

If you love these, you’ll also love…

Smoothies

Acai Bowl

Make Ahead

Apple Cake🍎

apple cake

I have been waiting to get my hands on my mom’s old cookbook. It was in storage for a couple of years while they got settled here in Florida. Now that I have it, I may not give it back.

The first recipe that caught my eye was Apple Cake. She has a couple of apple cake recipes she pulled from newspapers from the 80’s. The funny thing is I never had apple cake and certainly don’t remember her ever making it. When I asked her about it she said she used to have it when she was a kid. And it was one of her favorites. So of course I had to make it for her and give it a try myself.

Being in Florida we don’t really have an apple picking season, but if we did now would be the perfect time to start picking and baking! I love the smell of baked apples and the taste is even better.

This cake was just how my mom remembered it and delicious. The cake was moist and layered with baked apples. This is a recipe we should all keep on file to welcome the season of fall. 🍎

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Apple Cake

Ingredients

  • 8 McIntosh apples, cored, peeled and thinly sliced
  • 6 tbsp. of sugar
  • 3 tsp. of cinnamon
  • 3 cups of flour, unsifted
  • 2 cups of sugar
  • 4 eggs
  • 2 1/2 tsp. of vanilla
  • 1 cup safflower oil
  • 3 tsp. of baking powder
  • Chopped walnuts

Directions

  1. Preheat oven to 350
  2. In a large bowl combine the apples, 6 tablespoons of sugar, and the cinnamon.
  3. In a separate bowl combine the flour, 2 cups of sugar, eggs, vanilla, oil and baking powder. Mix until well blended.
  4. Spread one-half of the batter into a large square or rectangle baking pan. (I baked mine in a round pan, but I recommend a large square or rectangle baking dish.  Therefore, in each bite you will get less cake and more apples.)
  5. Add one-half of the apple mixture to form a layer.
  6. Then spread the remaining batter on top of the apples.
  7. Arrange the remaining apples and juices on top.
  8. Sprinkle with the chopped walnuts.
  9. Bake in the oven for about 45 minutes. This cooking time may vary depending on your oven and the size of your pan. You will need to check the batter to make sure it is done. If it is not done, keep baking at 5 minute intervals until the cake tester or butter knife comes out clean.

Enjoy this most lovely fall dessert. This apple cake would be perfect paired with coffee or tea or served at brunch.

Below is a list of my PC recommendations that will help make this baking experience a great one:

Mixing Bowls

Measuring Spoons

Measuring Cups

Scraper

Cake Tester

 

 

Sweet Cherry 🍒 Pie 🥧

Cherries are one of my favorite fruits. Right now they are in season and so good. We are having Sunday dinner at my parent’s place and I said I’d bring dessert. I instantly thought of cherry pie.

Sweet Cherry 🍒 Pie 🥧! I kind of sing that in my head every time I say cherry pie. Sorry if I got that song stuck in your head now. 🙉

Baking isn’t really my thing, but I love simple recipes or semi-homemade recipes that make it look like I was baking for days without doing too much. Pies are so easy when you don’t make the dough. And I tell my self they are healthy because it’s filled with fruit…

This recipe is so easy and so delicious. It goes perfect with homemade whipped cream!-I would keep the whipped cream simple for cherry pie and leave out the cinnamon.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Cherry Pie

Ingredients

  • 1 box of Pillsbury refrigerated pie crusts
  • 2 cans (21 oz each) of cherry pie filling (This time I used Duncan Hines Original Country cherry pie filling. But you can use any you prefer. One year I found a big jar of delicious cherry pie filling at Trader Joe’s, but I haven’t seen it since. That was really GOOD!)
  • 1 egg white beaten
  • 1 tsp of sugar

Directions

  1. Preheat oven to bake 425 degrees.
  2. Line a 9 inch pie plate with crust per directions on the box.
  3. Brush the bottom and sides with egg white.
  4. Pour the filling into the pie crust.
  5. Cover with 2nd pie crust per directions on the box.
  6. Seal the edges and flute.
  7. Cut slits in the top crust.
  8. Brush with egg white.
  9. Sprinkle with sugar.
  10. Cover the edges of the crust with aluminum foil or even better a pie crust shield.
  11. Put the pie plate on a baking sheet in case any pie filling spills over when baking.
  12. Bake for 20 minutes.
  13. Remove the foil or pie crust shield and put back in for another 15-20 minutes or until crust is golden brown and the cherries are bubbling.
  14. Cool completely before serving. I make this the day before and chill in the fridge overnight. It tastes amazing with vanilla ice cream or homemade whipped cream.

Enjoy!

Other desserts that will make you look like you’ve been baking for days, but are easy as pie…  

Annie’s Crumb Cake

Strawberry Apple Pie🍓🍏🥧

 

Make Ahead

I have two boys that are growing fast and are always hungry.  I’m constantly looking for healthy snacks and meals to fill their bellies up so they stop eating!  I found a healthy recipe for whole wheat banana muffins about a year ago (can’t find the original recipe online, but it was great) and we got hooked.  I made some changes and they are perfect!  If you buy muffins in the store, the ingredients are actually scary…  These ingredients are simple and clean!  I usually freeze them for the week and pull out a few each day.  I  have one for breakfast with my smoothie or throw one in the kids lunch boxes.  My son Matthew will pick one of these muffins for desert over ice cream, believe it or not.  I am not a baker and these come out perfect every time!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Whole Wheat Banana Muffins

Ingredients

  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 eggs
  • 3 mashed ripe bananas
  • 1/4 cup of almond milk(I use almond coconut milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 tsp. of salt
  • 1/2 teaspoon of cinnamon
  • 1 tsp. of sugar
  • 1 3/4 cups of white whole wheat flour
  • 1/3 cup of quick oats plus a little more for sprinkling on top.
  • A handful of chopped walnuts
  • A handful of semi-sweet chocolate chips
  • 1 tsp. of cinnamon sugar to sprinkle on top.

Directions

  1. Preheat the oven to 325 degrees.  Grease all 12 cups of your muffin tin or use paper liners.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon and sugar.
  3. Add the flour and oats to the bowl and mix.  Throw in the walnuts and/or chocolate chips(tastes great with both).  Mix them in.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats.  Then sprinkle with cinnamon sugar.  Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Other healthy breakfast options…

Pumpkin Muffins

My Go To Smoothie

Tropical Delight

 

Acai Bowl

In the summer I always crave something cold and healthy in the morning to start my day. Most of the time I make my smoothie, but recently I’ve been on an Acai bowl kick instead. It is so refreshing and healthy!

I tried it at a new Acai Bar that opened up near my house and copied what they did. The only difference is their acai is more frozen like ice cream. If you like your acai frozen you can put the acai, frozen banana, chia seeds and almond milk in your blender and freeze until ready to eat. Otherwise follow the recipe below to enjoy right away.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Acai Bowl

Ingredients

  • about 2 tablespoons of peanut butter(you can use almond butter, soy butter or whatever you prefer)
  • 1/4 of a cup of your favorite granola(I try and buy one that is lower in sugar and on the healthier side. Some can be loaded with junk)
  • 1 packet of frozen unsweetened acai(found in the freezer section at any grocery store)
  • 1/2 of a frozen banana(I keep bananas that are a little too ripe in the freezer in a storage bag peeled and cut in half for smoothies)
  • 1 teaspoon of Chia Seeds
  • 1/4 cup of almond milk or any milk you prefer(I use Califia Farms coconut almond milk.  There is no sugar and it is healthy and delicious)
  • 1/2 of a banana, sliced
  • Fresh berries for the top of your bowl

Directions

  1. Spread a layer of the peanut butter at the bottom of your bowl.
  2. Sprinkle granola on top of peanut butter(The best part is the peanut butter and granola at the bottom!)
  3. Put the acai, frozen banana, chia seeds and almond milk in your blender.
  4. Blend until combined.
  5. Pour over the granola in your bowl.
  6. Top with sliced banana and fresh berries of your choice.

Enjoy!

Other healthy breakfast options…

My Go To Smoothie

Make Ahead Muffins

Tropical Delight Smoothie

 

 

 

 

Old Fashioned Ice Cream Soda 🥤

sodas

I dream about being in an ice cream shop back in the 50’s wearing a Pink Ladies Jacket and dancing the jitterbug. Lol. I kind of belong back in that era. But my childhood growing up in the 70’s and 80’s was pretty cool also. Especially since it included ice cream sodas!

My Grandma(my Dad’s mom) lived to 103. And her diet wasn’t high protein and low carbs, that’s for sure. She always had very cold cans of coke in her fridge and vanilla ice cream in her freezer. After dinner she would make my sisters and I ice cream sodas. They were sooo good!

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Grandma and Ali

I don’t usually have soda in the house, because I don’t want any of us to drink it. When I do, the boys always ask for ice cream sodas.

I scale it down to half the size of the ones she made.

Fill your glass of choice with several scoops of vanilla ice cream. She certainly didn’t skimp out on the ice cream. Open a cold can of coke and pour over the ice cream until it’s filled to the top(she also made it with root beer and it was GOOD!)

That is it. It’s delicious and comforting. I hope it brings you back to a happy place in your childhood.  Enjoy!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***