Category Archives: Thanksgiving

Pumpkin Pie

 
If your family is a little strange like mine, then giving this recipe to you now is perfect.

My family isn’t having Thanksgiving until Sunday this year, but that’s okay. 

I don’t know about you all, but I am feeling super thankful today.   I have a great family, boyfriend, and friends.  A great job, a wonderful home and neighborhood, clothing, food, etc.  I have absolutely zero room to complain.  I’m glad that there’s a holiday that makes people stop and realize what they have.  It’s sometimes very easy to get caught up in every day life and take things for granted.

So stop and think about all that you’re thankful for today.   I would love to hear why, so leave a comment!  Happy Thanksgiving!  Eat some turkey for me today ūüôā


Libby’s Pumpkin Pie
From:  Libby’s Pumpkin Can

 Beat the eggs.
 Combine dry ingredients.
 Add the rest.
 Mix, mix, mix!
 Add evaporated milk.
 Fill your crust.
Please don’t judge my ugly pie!

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S¬ģ 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE¬ģ CARNATION¬ģ Evaporated Milk

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Advertisements

Pumpkin Pie

 
If your family is a little strange like mine, then giving this recipe to you now is perfect.

My family isn’t having Thanksgiving until Sunday this year, but that’s okay.¬†

I don’t know about you all, but I am feeling super thankful today.¬†¬† I have a great family, boyfriend, and friends.¬† A great job, a wonderful home and neighborhood, clothing, food, etc.¬† I have absolutely zero room to complain.¬† I’m glad that there’s a holiday that makes people stop and realize what they have.¬† It’s sometimes very easy to get caught up in every day life and take things for granted.

So stop and think about all that you’re thankful for today. ¬† I would love to hear why, so leave a comment!¬† Happy Thanksgiving!¬† Eat some turkey for me today ūüôā


Libby’s Pumpkin Pie
From:¬† Libby’s Pumpkin Can

 Beat the eggs.
 Combine dry ingredients.
 Add the rest.
 Mix, mix, mix!
 Add evaporated milk.
 Fill your crust.
Please don’t judge my ugly pie!

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S¬ģ 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE¬ģ CARNATION¬ģ Evaporated Milk

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Pumpkin Square Cupcakes with Cream Cheese Frosting

I am absolutely loving all of the Thanksgiving/Fall-esque blog posts.  I’m going to share a few of my favorites. If you have some, please post the links under the comments section so I can check them out.  I’m a sucker for seasonal treats. 

Click the links to check out the recipes.  Pictures all belong to the owner of the links provided.

 Jessica @ How Sweet Eats made this delicious-looking pumpkin cake.

Buns in My Oven made this mouthwatering sausage dressing.

This extremely yummy-looking Chocolate Bourban Pecan Pie was made by She Wears Many Hats.

Baking Boy baked this yummmmmy Apple Cranberry-Orange Pie.

I figured I’d better make something good to try and keep up with all of these delicious recipes!  So, I made some Pumpkin Cupcakes for my boss’ birthday… ommmmggg… let me just tell you I’m glad I had to give them away so they were far away from my house.  I could have eaten them all.  Easily.

So, here’s my contribution to the blogosphere:

Sift together dry ingredients.

 Add in the other ingredients.
 Mix until smooth.
 Pour batter in cupcake pan.
 Bake until they look like this.
 While they’re cooling, make the delicious cream cheese frosting.
 Mix it until its creamy.
Frost the cupcakes.  Sprinkle with cinnamon if you want.

Pumpkin Square Cupcakes with Cream Cheese Frosting
Adapted from:  AllRecipes
Servings: 24

Ingredients

  •  3 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 1/2 (15 ounce) cans pumpkin puree (approx. 23 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  •  
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Fill cupcake pans about 2/3 of the way full with batter. Bake for 25 to 30 minutes in preheated oven until a toothpick comes out clean. Cool before frosting.
  4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Pipe or spread evenly on top of the cooled cupcakes.

Pumpkin Square Cupcakes with Cream Cheese Frosting

I am absolutely loving all of the Thanksgiving/Fall-esque blog posts.¬† I’m going to share a few of my favorites. If you have some, please post the links under the comments section so I can check them out.¬† I’m a sucker for seasonal treats.¬†

Click the links to check out the recipes.  Pictures all belong to the owner of the links provided.

 Jessica @ How Sweet Eats made this delicious-looking pumpkin cake.

Buns in My Oven made this mouthwatering sausage dressing.

This extremely yummy-looking Chocolate Bourban Pecan Pie was made by She Wears Many Hats.

Baking Boy baked this yummmmmy Apple Cranberry-Orange Pie.

I figured I’d better make something good to try and keep up with all of these delicious recipes!¬† So, I made some Pumpkin Cupcakes for my boss’ birthday… ommmmggg… let me just tell you I’m glad I had to give them away so they were far away from my house.¬† I could have eaten them all.¬† Easily.

So, here’s my contribution to the blogosphere:

Sift together dry ingredients.

 Add in the other ingredients.
 Mix until smooth.
 Pour batter in cupcake pan.
 Bake until they look like this.
¬†While they’re cooling, make the delicious cream cheese frosting.
 Mix it until its creamy.
Frost the cupcakes.  Sprinkle with cinnamon if you want.

Pumpkin Square Cupcakes with Cream Cheese Frosting
Adapted from:  AllRecipes
Servings: 24

Ingredients

  • ¬†3 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 1/2 (15 ounce) cans pumpkin puree (approx. 23 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • ¬†
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Fill cupcake pans about 2/3 of the way full with batter. Bake for 25 to 30 minutes in preheated oven until a toothpick comes out clean. Cool before frosting.
  4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Pipe or spread evenly on top of the cooled cupcakes.