Pumpkin Spice Pie with Buttermilk Whipped Cream, anyone?

Pumpkin Spice Pie
Pumpkin Spice Pie

It doesn’t get more traditional than good ol’ pumpkin pie. It wouldn’t be Thanksgiving without it! Inspired by Paula Deen’s Maple-Buttermilk Pumpkin Pie in the magazine “Paula Deen’s Fall Baking,” this recipe is a slight variation of the original, but doesn’t deviate too far off the course. Have you ever heard of Buttermilk Whipped Cream? That is a new one on me, and boy am I glad I discovered it. Thank you, Paula! Whatever you do, resist the urge to eat this pie with standard Cool Whip. Take the extra 5-minute step to make Buttermilk Whipped Cream. You won’t regret it! I took the liberty of using Pumpkin Spice Syrup instead of maple, and added just a touch more sugar. Sweet and creamy, it’s mouth-watering served warm or cold. Enjoy a slice with a cup of hot coffee and a good friend. Add this dessert to your Thanksgiving table or Autumn baking list and your entire home will beckon the changing leaves!

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Pumpkin Spice Pie
1 (15-Ounce) can pumpkin
1 cup buttermilk
1/2 cup of Pumpkin Spice Syrup
1/3 cup heavy whipping cream
1/2 cup sugar
2 large eggs
2 egg yolks
2 tablespoons butter, melted
1 teaspoon (or more to taste) pumpkin pie spice

One 9-inch store-bought frozen pie crust (I’m not above it!)

Preheat oven to 325 degrees. In a large bowl, whisk together pumpkin and next 8 ingredients. Roll thawed pie crust over 9-inch pie plate, crimping edges with a fork. Pour mixture into prepared crust. Bake for 85 to 95 minutes or until center is set and a wooden toothpick inserted in center comes out clean. Let cool for 1 hour before serving.

Buttermilk Whipped Cream
(Makes about two cups)
1 cup heavy whipping cream
1/4 cup buttermilk
3 tablespoons firmly packed brown sugar
1 teaspoon good pure vanilla extract
1/4 teaspoon ground cinnamon

In a large bowl, beat cream with a mixer at high-speed until soft peaks form. Add all remaining ingredients, and beat until stiff peaks form. Plop a big dollop on top of a slice of pie, then sprinkle with cinnamon or pumpkin pie spice. Then EAT!

 “What kind of Thanksgiving dinner is this? Where’s the turkey, Chuck? Don’t you know anything about Thanksgiving dinners? Where’s the mashed potatoes? Where’s the cranberry sauce? Where’s the pumpkin pie?” ~ Peppermint Patty

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Celebrate Summer with Local Blackberry-Georgia Peach Crumble

wpid-0622142020b.jpgSummertime may be my absolute favorite time to visit the farmers’ market and fruit may be my absolute favorite thing to purchase. On Saturday morning, I scored a large package of plump blackberries and the season’s first Georgia peaches. You can imagine my excitement when I came across a delicious recipe for Peach-Berry Crumble in the latest edition of Southern Living. Sunday afternoon just got better.

Fruit from the fields of Screven County.
Fruit from the fields of Screven County.

I paid $5 for this huge container of blackberries. You can’t beat that! Well worth the money, especially knowing I’m supporting the local farming community. Thanks Ricardo from Poor Robin’s Produce! The peaches came from my friends at Jacob’s Produce. I snuck a few pieces while slicing them for the crumble. Irresistible, juicy and sweet.

Blackberry-Peach Crumble
Blackberry-Peach Crumble

Crumbles make the perfect summer dessert. Simple to throw together, they’re special enough for entertaining yet quick enough for a post-dinner weeknight treat.

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I substituted 1/2 cup of uncooked regular oats with Honey Bunches of Oats with Vanilla. It’s what I had on hand and it got the job done! Assembling this dessert is so much fun because it’s rustic and hands-on. Butter makes everything better.

wpid-0622141830a.jpgBake for 40-45 minutes at 375 degrees.

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The end result is a crunchy, buttery topping filled with warm, sweet fruit. Serve with cold vanilla ice cream or sweetened whipped cream. Garnish with fresh mint. Savor summertime!


 

wpid-0622142020b.jpgHere’s a quick glance at the recipe. Thanks Southern Living for the inspiration!

Peach-Berry Crumble
Serves: 6-8
Prep Time: 1 Hour, 20 Minutes

Ingredients

  • 3 cups fresh peach slices (about 3 medium)
  • 2 cups fresh blackberries
  • 1 large egg
  • 1 large egg yolk
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup uncooked regular oats
  • 1/4 teaspoon kosher salt
  • 1/2 cup butter, melted
  • Vanilla ice cream

Preparation

  1. Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.

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