The season of fall rolls in and pumpkin treats are number one on the list. From the typical pumpkin pies, spiced teas, and even a muffin surprise.
Pumpkin pies are always in the grocery stores and especially bakeries. These pies are soft and sweet. Warming it up in the oven makes it seem like it was just freshly baked in your very own kitchen. Of course, you can add a few semi homemade touches. Add a a sprinkling of cinnamon, melted marshmallows, and a scoop of whip cream. This makes a good dessert fantastic!
SPICED PUMPKIN TEAS
A warm cup of spiced pumpkin tea near the fire place, curled up with a good book is a peaceful evening. Starbucks has a great tasting pumpkin spice latte. This signature espresso blended with the unmistakable spices of fall such as cinnamon, nutmeg, and clove with smooth steamed milk, topped with delectably sweetened whipped cream.
Whether fall is your favorite season or just a passage towards it, sweet and spicy pumpkin is sure to please.
Now, for a completely homemade recipe that will be a real treat. All of the ingredients include a can of fresh, puree pumpkin; an entire, diced banana; almond milk; brown rice flour, and lastly salt with baking soda.
HAVE A SIP OR A SLICE
So have a muffin at breakfast and then, for dessert cut a piece of pie with a mug of tea.
Whoopie pies are a New England tradition with their pillowy cake “bookends” and thick, creamy filling. The first recipes hail from Amish cookbooks and were commonly included in children’s school lunches. According to Amish legend, the cake’s name was coined when the children would yell “whoopie” upon discovering the delicious treat in their lunch bags. Traditional whoopie pies are chocolate with a white, vanilla cream filling today’s baker has endless possibilities when baking this simple yet delightful treat.
These pumpkin spice whoopie pies are to die for. The airy cake has just the right balance of spice and pumpkin to make them extraordinary and the cinnamon cream cheese filling is out of this world. It is rich, cinnamon-y and creamy. It is a great frosting for other cakes as well. This recipe is easy and will please hungry mouths big and small. You might even hear a “whoopie!”
1 c brown sugar
1 c sugar
1 c vegetable oil
1 can pumpkin puree
1 tsp vanilla
3 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves
1 15-ounce can of pumpkin
1 ¼ cups vegetable oil
1 cup brown sugar
1 cup granulated white sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon salt
1 container whipped topping or cream cheese frosting (optional)
1 container whipped topping or cream cheese frosting (optional)
Preheat oven to 350°F. Beat together eggs, oil, pumpkin, and sugars. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9-by-13 inch baking dish.
Bake for 30 minutes, or until center springs back when touched.
Top with whipped topping or cream cheese frosting! Great way to use those left over pumpkins! Enjoy!
Pumpkins not only play a significant role in Halloween décor and flavored coffee and creamers, but also provide families with a traditional dessert for the holidays. Pumpkin pie is one of the most popular sweets at a Thanksgiving feast. However, the gourd-like squash that’s been around for centuries offers a versatile assortment of treats often overlooked by the average holiday baker. This season, step outside of your comfort zone and explore the following pumpkin dessert ideas:
Pumpkin Ice Cream Pie
Create a frozen delight by combining vanilla ice cream with a cooked pumpkin spice mixture after it has cooled, and then spreading into a baked cooled crust before setting in the freezer.
Pumpkin Tart With Streusel Topping
With a thick cookie crust, serve pumpkin tarts with a streusel topping consisting of flour, brown sugar, softened butter, and pecan pieces for rave reviews. For the incurable sweet tooth, try out a Chocolate Pumpkin Tart, which adds a rich layer of melted semisweet chocolate – the perfect complement to the sweetness of pumpkin. Another perk of using chocolate in pumpkin tarts: protecting the crispiness of the crust.
Spiced Pumpkin Custard
Relying on milk and eggs for its unique texture, spiced pumpkin custard not only serves as a stand-alone dessert for the holidays, but also blends well with pies, cakes, and other sweet creations. Pumpkin custard recipes usually contain brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and of course, pumpkin puree.
Pumpkins create delicious seasonal breads that allow bakers to explore a wide range of ingredients, including pecans, cranberries, walnuts and dried fruits. Try offering a surprise inside your pumpkin bread by incorporating a cream cheese filling.
Whether you enjoy baked or frozen cheesecakes, the limit to creative variations of this popular cream cheese dessert is endless. Blending the creaminess of cheesecake with the spiciness of pumpkin pie is a match made in heaven. It’s also a challenge, as cheesecake naturally falls victim to overcooking, cracking, and baking in an oven that’s too hot. If you’re ready to take on the challenge, consider additional enhancements, such as a ginger-flavored graham cracker crust or vanilla-flavored sour cream topping.
When you’re pressed for time, pumpkin brownies are usually a quick alternative to cakes and pies. Combine canned pumpkin with ingredients, such as cinnamon, allspice, cocoa, chocolate chips and nutmeg, to create unforgettable holiday brownies.
Uplift Your Classic Pumpkin Pie Recipe
If you’re having a hard time abandoning your traditional pumpkin pie recipe, at least consider a few enhancements to create a new-and-improved version of your favorite dessert to wow friends and family.
Bake your pie filling in a flavored crust. Try nutty variations, like using hazelnut or experiment with a Spiced Oat Crust, which combines ingredients, such as oats, oil and pecans.
Enhance the flavor of your pumpkin pie filling by adding up to 1 cup of orange juice.
Add finely chopped nuts, like pecans and walnuts, for an aromatic dessert that delivers a little something special to the flavor and texture of your pie.
Replace your regular whipped cream as a topping with a flavored selection, like one made with bourbon or chocolate.
Mix shredded coconut and two tablespoons of rum in your pie filling for an exotic twist.
Just when thoughts of pumpkin pie and candy canes begin to increasingly dance in our heads, coffee creamer manufacturers take the opportunity to woo consumers with delicious reminders of the upcoming holidays. Available in powder and liquid versions, flavored coffee creamers from International Delight and Nestle Coffee-Mate not only add spice and pizzazz to our java and hot chocolate, but also make interesting ingredients for desserts and tasty toppings for ice cream.
Introduced in 1961, Nestle Coffee-Mate holds the honor of being the first powdered non-dairy creamer on the market in the United States. Currently, the company offers more than 20 liquid and powdered flavors, including 12 reduced-fat and sugar-free selections. Coffee-Mate also provides seasonal creamers, like the powdered and liquid version of Pumpkin Spice. The following selections are available between late October and January:
Peppermint Mocha (Powder and Liquid) – The chocolate/mocha flavor of this popular seasonal treat takes a backseat to the presence of refreshingly sharp peppermint.
Gingerbread (Powder and Liquid) – Imagine dropping a piece of gingerbread in your cup of coffee and slowly drinking the aftermath – a successful blend of spices and the taste of an all-too-familiar holiday indulgence.
Eggnog – Just like the spirited holiday beverage, Nestle captures the creaminess and richness of eggnog without delivering a punishing blow to your waistline.
Caramel Apple – New this season, this creamer hopes to impress consumers with the sweetness and kick found in a real caramel apple.
Hitting the scene in the 1980s, International Delight successfully produced the first flavored, liquid, non-dairy creamer. In the past, consumers could only choose between three flavors, which were served in individual portion control sizes. With the addition of fat-free and reduced-sugar versions, the creamers now come in pints and quarts – representing around nine core flavors and a host of CoffeeHouse Inspirations, limited edition, and seasonal treats, such as:
Pumpkin Pie Spice (Limited Edition) – With the dreamy scent of nutmeg and cinnamon hitting your nostrils, prepare yourself for a truly tasty experience. Adding just the right amount of spice, International Delight successfully captures the enchantment of the ultimate iconic Thanksgiving dessert. Available Fall and Winter 2009.
Chocolate Mint Truffle (Seasonal Celebrations) – Embrace the seductive combination of milk chocolate and mint in your coffee or cocoa, which easily lifts the spirits and warms the soul. Available Winter 2009.
Vanilla Spiced Rum (Seasonal Celebrations) – Hints of vanilla and cinnamon join traces of smooth rum to create a spiced blend perfect for warming the bones after coming in from the cold. Available Winter 2009.
It seems that the American Pie Council is still looking for contestants as well as judges for this year’s Pie Festival, April 25-26. The Pie Festival is held in Orlando,Florida. Costs for the Never Ending Pie Buffet are: $10 adults, $5 ages 65 and up; $5 ages 6-12.
Here are more details from the organizers:
American Pie Council Seeks North America’s Top Bakers to Compete in Prestigious 15th Annual APC/Crisco® National Pie Championships
APC Now Registering Amateur, Professional and Commercial Bakers, as well as Junior Chefs at www.piecouncil.org
CHICAGO, IL (Feb. 2, 2009) – Calling all amateur, professional and commercial bakers as well as budding junior chefs — the American Pie Council (APC) is now accepting registrations for the 15th Annual APC/Crisco® National Pie Championships to be held April 24-26, 2009 in conjunction with the Great American Pie Festival at the Ramada Orlando Celebration Resort and Convention Center in Celebration, Fla.
Once a year, bakers of all skill levels, all ages, and all degrees of training, from all over the United States and Canada gather in sunny Orlando to celebrate the continent’s love affair with pie and to vie for Best of Show bragging rights — and often some serious prize money. Exciting new flavors and ingredients are regularly added to the roster, while more traditional pies like apple, pumpkin and cherry remain popular. Creative bakers in all categories are invited to dream up even more unique recipes in the “open” category.
Amateurs are invited to enter the competition in one of 15 categories: Apple, Citrus, Crisco® Classic Cherry, Crisco® Classic Chocolate, Cream, Cream Cheese, Custard, Fruit/Berry, Nut, Peanut Butter, Pumpkin, Open, Raisin, sponsored by the California Raisin Marketing Board, Splenda and Sweet Potato. The overall Amateur winner will take home the Best of Show title and $5,000 in prize money, as well as a new Sears Kenmore range. Sears has joined the event as a sponsor and is supplying amateur and professional winners with a brand new Sears Kenmore range so that contestants can have the latest, most desirable home appliance for taking their baking to the next level. First place winners in each category will receive $200 cash, second place winners receive $150 cash and third place winners take home $100 cash. The entry fee is $15 per pie for Amateur members of the APC; $35 for non-members. Continue reading “Want to go to the Pie Festival? Read more!”
Approx. $700 million in pies (approx. 186 million units) are sold in grocery stores every year. This does not include restaurants, food service or price clubs, only grocery stores. If you lined up the number of pies sold at U.S. grocery stores in one year, they would circle the globe and then some.
According to a 2008 survey by Crisco® and American Pie Council:
•Nearly one out of five (19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%) and cherry (9%)
•Pie just isn’t for after-dinner dessert. Thirty-five percent of Americans say they’ve had pies for breakfast. Pies as lunch (66%) and midnight snacks (59%) also have a popular following.
•When asked what dessert Americans would prefer a friend or family member bring to their house for a holiday dinner, pie was the winner with 29%. Cake (17%) and cookies (15%) rounded out the top-three spots.
Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623.
Pie was not always America’s favorite dessert – in the 19th Century, fruit pies were a common breakfast food eaten before the start of a long day.
According to a 2008 “Pie Slice of Life” Survey, conducted by Schwan’s Consumer Brands North America, Inc., Carol Brady of The Brady Bunch was picked by 40% of survey respondents as the TV mom that would bake the best pie. The Cosby Show’s Claire Huxtable was second with 22%, Desperate Houswives’ Bree Van de Camp was third with 16 percent, Everybody Loves Raymond’s Debra Barone was fourth with 13% while The Simpsons’ Marge Simpson came in fifth with 8%.
The same survey also revealed that when asked “Who Makes the Best Pie?,” Mom rates highly (27%), and store bought convenience pie came in a close second with a 26% slice of the pie – beating out Grandma who garnered 17%.
This 2006 Four Points® Pie Portrait is an examination of how Americans enjoy their signature dessert, in honor of Four Points by Sheraton’s simple pleasures offerings: pie in all its restaurants, express pie via room service.
Pie By the Numbers
•36 million Number of Americans who identify apple pie as their favorite
•47% Americans for whom the word “comforting” comes to mind when they think of pie
•6 million Number of American men ages 35-54 who have eaten the last slice of pie and denied it
•27% Americans who believe chocolate pie is the most romantic to share with someone special
•1 in 5 Proportion of Americans who have eaten an entire pie by themselves
•113 million Number of Americans who have eaten pie for breakfast
•75 million Number of Americans who prefer to drink milk with their pie
•32% Americans who prefer no crust on top of their pie
•90% Americans who agree that a slice of pie represents one of the simple pleasures in life
•9% Americans who prefer to eat their pie crust-first
•7% Americans who have passed off a store-bought pie as homemade
•18% Men who say their wife makes the best homemade pie
•2% Women who say their husband makes the best homemade pie
If you love… You are likely to describe yourself as…
Apple Pie Independent, realistic and compassionate
Pecan Pie Thoughtful and analytical
Chocolate Pie Loving
Pumpkin Pie Funny and independent
•More than one-third of Americans have eaten pie in bed
•Nearly one in four women believe that they make the best pie – better than Mom or Grandma
•More than one-third of Americans have craved pie in the middle of the night
The first mention of a fruit pie in print is from Robert Green’s Arcadia (1590): “thy breath is like the steame of apple-pyes.”
The wet bottom molasses pie, Shoo-fly pie, was used to attract flies from the kitchen.
Oliver Cromwell banned the eating of pie in 1644, declaring it a pagan form of pleasure. For 16 years, pie eating and making went underground until the Restoration leaders lifted the ban on pie in 1660.
The wealthy English were known for their “Surprise Pies” in which live creatures would pop out when the pie was cut open.
At one time it was against the law to serve ice cream on cherry pie in Kansas.
“As easy as pie” is an American expression. In the 1890’s, “pie” was a common slang expression meaning anything easy, a cinch; the expression “easy as pie” stemmed quite readily from that.
Boston Cream Pie is a cake, not a pie.
Pies are favorite props for humor, particularly when aimed at the pompous. Throwing a pie in a person’s face has been a staple of film comedy since the early days of the medium, and real-life pranksters have taken to targeting politicians and celebrities with their pies, an act called “pieing.”
•Key Lime pie was just adopted in the state of Florida as the official pie in 2006.
•The state of Vermont adopted apple pie as the official state pie in 1999.