As promised I will divulge a pumpkin dessert recipe that is tried and true. I have learned that when I bake this for a gathering I just bring printed recipes with me because it has been a proven crowd pleaser for years.
I first ate this dessert at a holiday shower and the hostess was kind enough to share the recipe with me.
Having only have a handful of “everybody loves this” recipes, I am so delighted to share this one with you.
First, I want to talk about the results of my first batch. Even though . . .
the dessert is so delicious that my husband and son ate the entire pan of it . After all the praises I’ve been singing, you are probably thinking to yourself “not surprised“, right?
But here’s the back-story: It was only after I placed the pan in the oven I noticed the eggs were still on the counter.
I grabbed that baby out of the oven, scraped off the topping, whisked up the eggs and poured them into the pumpkin filling – or tried to, anyway. I sort of had to poke it in. Then I replaced the topping and set the timer.
Have you ever seen scrambled eggs streaming, like olympic ribbons, through a pumpkin pie?
It’s not pretty.
The pumpkin was thick and gooey. The crust was soggy and saturated from the combination of over weight pumpkin and egg shrapnel. However, all was not lost! T he topping was still crunchy and pretty good. I left it on the counter while I headed back to the grocery store.
Hey – it’s not like I served it to them or forced them to eat it.
No! They just sneaked a piece now and another later – until it was gone. They loved it!
Now you know I speak the truth when I repeat: this is a good recipe.
Okay, no more stories. Here is the recipe.
Seriously, you will want to smooch me for this one!
Plus, today you get a bonus. No – a double bonus!
Here are TWO ideas for pumpkin recipes sent to me by one of my readers, Chondra! Thank you SO much!
This first one she says, “is the best of both worlds: pumpkin pie and pecan pie, combined!” Tempting, indeed.
Here is the second recipe she sent and said it’s from another blog “Spoon Fork Bacon”! You just get the feeling it will be scrumptious. Thanks again , Chondra for sending these recipes to my lucky readers.
Makes 3½-4 cups
1 (29 ounce) can pumpkin puree
1 cup 100% apple juice (unfiltered pressed apples are best) ¾ cup granulated sugar
1/3 cup light brown sugar
¼ cup pure maple syrup
2 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon all-spice
1. Place all ingredients into a medium pot and place over medium heat. Stir.
2. Allow the mixture to reduce on medium to medium-low heat for 30 to 40 minute or until slightly thickened (the mixture will thicken more as it cools).
3. Transfer to sterilized jars and store until ready to use.
4. Serve over toast, muffins, scones, etc.
Interior Designer / Phelan’s Interiors