In looking at the pictures on my camera, I’ve realized that I’ve made a good amount of pumpkin treats within the last month. Mmmm, pumpkin! So, I’m going to combine them into this post and one more to follow in a few days. Here we go with the first 2 recipes… Enjoy!
#1 Pumpkin Snickerdoodles by The Recipe Girl
Make these cookies now! They are absolutely amazing. The Recipe Girl is amazing. Check out her blog! When I saw this recipe, I knew I HAD to try them, plus I wanted to bake some cookies for a friend. I ate 5 of them while baking them and 5 the next day…thank goodness I gave a bunch away because I probably would have eaten them all. This cookie is soft and a perfect mix of pumpkin and snickerdoodle. MMMMM!
One of the many that made it into my mouth.
Yum, yum, yum!
#2 Pumpkin-Ginger Pie with Golden Marshmallow Topping by Pillsbury
We had a Thanksgiving pot luck at my work last week. I, of course, signed up to bring dessert! Specifically, pumpkin pie. I have a Pillsbury calendar near my desk at home and I’ve been staring at this recipe for all of November, just waiting to make it. Now was my chance.
This is a delicious pumpkin pie! There is a layer of crunch streusel in-between the crust and the pumpkin filling, so it’s a nice surprise when you cut the pie, as well as when you taste it. Also, there is fresh grated ginger in the filling. I love ginger. Pumpkin and ginger should get married. They are wonderful together. Lastly, it’s topped with yummy marshmallows that get golden and melty. Yum! If you’re a fan of pumpkin pie, I highly recommend trying out this recipe.
Just out of the oven.
About to get toasted. I don’t have a picture of the marshmallow toasted because I did it right before I went to work and was already running late!
- 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
- 1/2 cup crushed gingersnap cookies (9 cookies)
- 1/4 cup chopped pecans
- 2 tablespoons packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine, softened
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 cup evaporated milk
- 1/2 cup packed light brown sugar
- 2 teaspoons grated fresh gingerroot
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 eggs, slightly beaten
- 2 to 2 1/2 cups miniature marshmallows
- Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate.
- In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
- Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.
High Altitude (3500-6500 ft): Do not use cookie sheet. In step 2, for second bake time, cover edge of crust with strips of foil to prevent excess browning, and bake 35 to 40 minutes. Remove foil before step 3.