I haven’t made many pies before (in fact the last pie I made was on “Pi Day”), but as soon as I saw these pie pumpkins on sale at the grocery store, I knew I’d be making pumpkin pie this fall season in some way, shape or form. But I didn’t want just any pumpkin pie, I wanted something different - a deviation from the old yawn of a classic we all serve at our Thanksgiving tables. I wanted tarts. With chocolate on them.

Recipe after the jump!

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I don’t know if you remember me professing my love for pumpkin last year, but I’ll tell you again: I love pumpkin. Pumpkin is so very useful in making all sorts of fall delicacies and can even yield some healthy snacks.  So nstead of buying canned pumpkin this year, why not make your own pumpkin puree? It’s much easier than you might think and it’s definitely worth the effort just to add that fresh taste to all of your pumpkin recipes this fall. I bought a pie pumpkin this year for $1 at our local Dominick’s so as an added bonus, this puree didn’t cost much to make! You can use pumpkin puree in soups, pies, even casseroles! So why not have some ready to go?

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It’s no surprise that it’s pumpkin season and some of us are carving away at our pumpkins trying to come up with cute and creative decorations for the fall. Well, you know what they say: “Don’t throw away those seeds!” Truth be told, I haven’t been a pumpkin carver for long, but if there’s anything I’ve learned about pumpkin carving, it’s to not let the delicious pumpkin seeds inside go to waste. They make a healthy snack that is downright addicting. Not to mention, you can make them in 5 simple and easy steps…

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You may remember my affirmation a few weeks ago that pre-made mixes are nothing to be ashamed of and I’m happy to say that many of you agreed with me. It was very encouraging.

So I bought another box. (I probably should have bought a case at the rate I’m going…) Same five minute prep, same addition of chocolate chips, but this time I poured the batter into a muffin tin.

Incredible isn’t it? Moist, springy, flavorfully spicy and sweet muffins with unthinkably little effort. And since I’m planning on attempting this for Thanksgiving, I’m ok admitting to a little slacker baking last night.

On a side note, I realize that the plate is completely un-seasonal, but it’s just so much more exciting than my regular plates! Don’t you just love melamine?

Have a wonderful Thanksgiving!

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Photo courtesy of sxc.hu

Believe it or not, this Thursday marks the halfway point of November. And that means the end of fall is creeping up before we know it. And with the end of fall, comes the end of…
PUMPKIN SEASON!

Just like summer’s end brings desperate attempts to cook with fresh tomatoes and zucchini, for me the end of fall means its time to savor the pumpkin before they’re all gone.

So I’m declaring a challenge. Every day, for the rest of November: eat something pumpkin. Doesn’t have to be the same thing everyday: be creative. There’s pumpkin soup, or pumpkin ice cream, pumpkin pie cookies…or you name it.

A pumpkin a day may not keep the doctor away, but it will be tasty, I promise. And if you’ve had pumpkin fever all season like me, this is sure to cure you of it.

There are a bajillion and a half pumpkin recipes on the site, so check them out if you’re going to follow my advice.

What’s my favorite one? Aww, thanks for asking!

Pumpkin Pie Cookies

Ingredients

1 1/2 C. healthy butter such as Smart Balance
1 C. Splenda
3 eggs
1 15 oz. can pumpkin
1 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 tsp. vanilla extract
3 C. all-purpose flour
1 1/2 tsp. baking powder
Craisins and toasted pecan pieces

Directions

Grease cookie sheets and preheat oven to 350 degrees. Mix butter and Splenda with mixer until well mixed. Add eggs, pumpkin, spices, vanilla. Sift dry ingredients together gradually add to pumpkin mixture, mixing by hand. Mix in Craisins and pecans. Drop onto cookie sheets bake 10-15 minutes or until slightly browned.

Yield Size: 3+ dozen cookies.

Enjoy your pumpkins!

For more pumpkin recipes, check out: www.cookingwithpumpkin.com

-Hillary, off to go indulge…
Editor, Recipe4Living

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In place of the Weekly Libations, might I recommend you try a drink made with Hiram Walker’s Pumpkin Spice liqueur before the end of pumpkin season? I had one on Halloween and it was fantastic!

The bar I went to had a ton of pumpkin-oriented concoctions on the menu from “Pumpkin ‘Ritas” to “Yummy Pumpkin Pie.”

My friend ordered the “Black Cat,” a mixture of Pumpkin Spice, kahlua, cream, and vanilla vodka. It was downright amazing.

I went with the Yummy Pumpkin Pie, which is the same exact thing except it has butterscotch liqueur in there as well.

Or if you’re not one for the alcoholic beverages, you can still enjoy pumpkin in liquid form:
Pumpkin Shake
Pumpkin Pie Smoothie
Pumpkin Smoothies

Enjoy!

-Hillary, off to enjoy early Thanksgiving
Editor, Recipe4Living

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