Pumpkin Pie Twists

Are you running low on time trying to make a huge Thanksgiving meal? Need something quick to bring that doesn’t make a ton? Give these twist a try. It’s super easy, they taste amazing and they are not super sweet.

Pumpkin Pie Twists

(Adapted from Deliciously Sprinkles)

 

Printer Friendly Version

 

1 can (8 oz) crescent rolls
1/2 cup pure pumpkin puree
3 Tablespoons butter, melted
3 teaspoons pumpkin pie spice

CREAM CHEESE ICING:
1/4 cup unsalted butter, softened
1/4 cup cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

 

PRE-STEP: Preheat oven to 375F degrees. Line baking sheet with parchment paper or silicon baking mat. Set aside.

Unroll crescent dough and lay down as 4 rectangles on prepared baking sheet.

Spread pumpkin onto 2 of the rectangles.

Place the other 2 rectangles on top of the pumpkin. Press edges together.

Brush melted butter on top of rectangles. Sprinkle with pumpkin pie spice.

Using a pizza cutter, cut both rectangles into 6 strips.

Twist each strip a few times and sprinkle with remaining pumpkin pie spice. Bake for 8-10 minutes.

MAKE CREAM CHEESE ICING:
In a large bowl, beat together the butter and cream cheese with an electric mixer.

With the mixer on low speed, add the powdered sugar until smooth and creamy.

Beat in the vanilla extract.

Fill a zip-lock bag with cream cheese icing, lock it shut and snip off a corner of the bag. Ice tops of each pumpkin pie twist and enjoy. Simply throw the bag away when finished.

NOTES: Store leftovers in an airtight container at room temperature for up to 3 days.

Crockpot Pecan Pie

Hubby is a huge pecan pie lover, and for some reason I keep testing out recipes to find one that he likes. This one is made in a crockpot. The flavor is there, but it stuck to the dish….like I had to super scrape it and then super soak it to clean. I suggest using those liners to remove it that way you end up with a pretty “slice” of pie rather that attacking it like we did. It’s not a bad recipe just use a liner. I would make it again when I don’t wanna fire up the oven.

Crockpot Pecan Pie

(Adapted from Spicy Southern Kitchen)

 

Printer Friendly Version

 

1 refrigerated pie crust

3 eggs

1 cup sugar

⅔ cup dark corn syrup

⅓ cup melted butter

⅛ teaspoon salt

1 teaspoon vanilla extract

1½ cups chopped pecans (or a combination of chopped and whole pecan halves)

Vanilla ice cream for serving

 

Spray the inside of a crock pot with cooking spray.

 

Place pie crust in crock pot and mold it to fit the shape of the crockpot. (This is easier if you have a round crock pot instead of an oval one, but you can make do with an oval.)

 

 

 

Stir remaining ingredients together, except pecans, until mixed well.

 

 

Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.

 

 

Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.

 

 

 

Cover crockpot and cook on HIGH for 2½ to 3 hours.

Pumpkin Pie Cake

Sometimes when two worlds collide they make a wonderful thing, such as this dessert. At first I was just curious as to what it would be like then after tasting it I fell in love. I like pumpkin pies, but in my family we all love the filling more than the pie crust. This will be a huge hit for us plus it’s easy to make ahead of time and not have to worry about a perfect pie cracking.

Pumpkin Pie Cake

(Adapted from it’s always autumn)

 

Printer Friendly Version

 

1 yellow cake mix

1/4 C butter

1 egg

29 oz can pumpkin

1 1/2 C sugar

2 t cinnamon

1 t salt

1 t ginger

1/2 t cloves (you can sub nutmeg if you like)

4 eggs

2 – 12 oz cans evaporated milk

Preheat oven to 350 degrees. Heat butter until just melted, not hot. Whisk in one egg.

Mix in yellow cake mix (mixture will be somewhat crumb-y).

 

Sprinkle 1/2 of mixture into greased 9×13 pan, set aside remainder.

 

Beat 4 remaining eggs in a large bowl and then stir in pumpkin.

 

In a small bowl, mix sugar and spices, then mix into the pumpkin/eggs.

 

Stir in evaporated milk 1/2 can at a time.

 

Pour pumpkin mix over crust, then sprinkle remaining crust on top – pan will be quite full.

 

Bake at 350 degrees for 60-70 minutes (a knife inserted near the edge will come of pretty clean, but the center will still be a smidge jiggly). Cool completely and chill before serving with whipped cream or cool whip. Serves about 24.

Mini Coconut Cream Pies

I still believe that when you have bite size desserts they will be gone by the end of the night rather then having a whole pie or cake. Everyone hates to cut into it and mess up how pretty it is. Also when you have bite size things no one sees how many you grab. :) These little pies are flavorful and I enjoyed the little punch of rum taste.

Mini Coconut Cream Pies

(Adapted from Country Cleaver)

 

Printer Friendly Version

 

Pie Filling:

30 Pre-Baked Frozen Mini Phyllo Cups, 2 packages

3/4 cup Coconut Milk

½ cup Milk

⅓ cup Sugar

¼ Shredded Coconut

Pinch of Salt

3 Egg Yolks

1 ½ Tbsp Cornstarch

1 Tbsp Butter, cut into 4 pieces.

½ tsp Vanilla Extract

Topping:

¾ cup Heavy Whipping Cream

1 Tbsp Sugar

1 tsp Rum or Rum Flavoring

¼ tsp Vanilla Extract

Toasted Shredded Coconut for garnish

 

For the Filling:

In saucepan, bring coconut milk, milk, one half of the sugar, shredded coconut and salt to a gentle simmer over medium heat.

 

 

 

In a separate bowl, whisk together egg yolks, other half of the sugar and cornstarch until it is smooth.

 

 

 

Gently temper the egg yolk mixture by SLOWLY whisking in the heated coconut and milk mixture. Whisk constantly.

 

 

 

Pour whole mixture back into sauce pan and over medium heat whisk constantly until the mixture starts to thicken - about 1 minute.

 

 

 

Add in cubed butter and vanilla extract and whisk until smooth and butter has melted. Immediately remove from heat and pour into bowl. Press plastic wrap onto the top of the custard and place in fridge for at least one hour to cool.

 

 

 

For topping:

In stand mixer, whip the heavy cream, sugar, rum, and vanilla together until soft peaks form.

 

 

 

When ready to finish dollop up about 1 Tablespoon of coconut cream into the phyllo cups. Or spoon coconut cream into plastic bag and snip off the end of the bag - piping the cream into the phyllo cups. Top with prepared whipped cream topping by either dolloping on top or piping on top of the coconut custard. Sprinkle with toasted coconut and serve.

Best served immediately or can be left in fridge to chill for no more than 1-2 hours.