I can’t believe it’s Halloween! We have 2 very excited kids in our house today! We are going to put our costumes on, bake some Halloween goodies (possible make some Wassail for trick-or-treating!) and play Hocus Pocus on a loop until the doorbell starts to ring!
I’m wrapping up the 31 Days of Pumpkin with the last 3 days of recipes! Thanks for hanging out with me this month! I think this may be a new tradition in our home!
Stay tuned to see what fun I have planned for November!
Maple Pumpkin Pie
- 3 large eggs
- 1 cup half and half
- ½ cup pure maple syrup
- 1 tsp. pure vanilla extract
- ½ cup firmly packed dark brown sugar
- 1½ tbsp. unbleached all-purpose flour
- 1 tsp. ginger
- ½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- ¾ tsp. salt
- One 15 ounce can (1¾ cups) pumpkin puree
- I used a store bought pie crust so follow the directions to prepare it.
- Preheat oven to 400 degrees.
- Beat the eggs lightly in a medium-size bowl. Whisk in the cream, maple syrup and vanilla. Combine the brown sugar, flour, spices and salt in a small bowl. Add the mixture to the wet ingredients and stir well to combine. Add the pumpkin and blend well with a whisk. Carefully pour the filling into the cooled pie shell.
- Place the pie on the center oven rack and bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for about another 40 minutes. When the pie is done, the center will look like Jello – jiggly, yet not at all soupy. The center of the pie will have a slight sheen, while the outer circumference will be matte and beginning to crack.
- Let cool on a wire rack. Serve at room temperature or chilled.
Pumpkin Spice Truffles (from sallysbakingaddiction.com)
- 2 ounces full-fat cream cheese, softened to room temperature
- 2 Tablespoons confectioners’ sugar
- 1/3 cup pumpkin puree
- 1 and 3/4 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 4 ounces white chocolate, coarsely chopped and melted
- 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
- optional garnish: extra graham cracker crumbs or cinnamon/sugar
- Double boiler or microwave
- Handheld or stand mixer fitted with a paddle attachment
- Dipping tool (highly recommended for dipping!)
- With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
- During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
- Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
- Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.
Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
Pumpkin Spice Hot Chocolate (from thechunkychef.com)
- 3 cups whole milk or half and half (or use a mixture of the two)
- 1 cup canned pumpkin puree
- 1 – 1 1/2 tsp pumpkin pie spice (store bought or homemade)
- 1 tsp vanilla extract
- 4 oz white chocolate bar , chopped
To a dutch oven or large saucepan, add milk, pumpkin, spices and vanilla. Stir and heat over MED-LOW heat. Heat, stirring often, until mixture comes to a simmer.
Turn off heat, add white chocolate and stir until chocolate has melted.
Carefully ladle into mugs, top with whipped cream and dust with cinnamon if desired.
TO MAKE WITH SEMI-SWEET CHOCOLATE:
- Prepare as directed, except also add 2-3 Tbsp of granulated sugar to the milk mixture. Instead of adding white chocolate, add 3-4 oz semi-sweet chocolate.
TO MAKE IN THE CROCKPOT:
- Add all ingredients to a slow cooker, stirring to break up the pumpkin. Cover and cook on LOW for 3 hours or HIGH for 1 1/2 hours.