Pumpkin Pie With Leaf Cutouts

Pumpkin pie is an autumn must make, but it doesn’t have to be plain or boring. We think we’ve improved the classic pumpkin pie by presenting it with an artful embellishment of fall leaves and acorn cutouts. Top each delicious slice of pie with a dollop of cinnamon-spiked whipped cream. We think you’ll love this festive version of pumpkin pie as much as we do! Makes one 9” pie.

Pâte Brisée Crust Ingredients:
2-1/2 cups all-purpose flour (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well chilled
4-6 tablespoons ice water

Pumpkin Filling Ingredients:
1/2 cup sugar 1/4 cup light brown sugar
3 eggs
1 can (15 oz.) pumpkin puree
1 cup heavy cream
1/2 cup milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon finely ground black pepper
1/2 teaspoon Kosher salt
1 tablespoon vanilla extract

Cinnamon-spiced Whipped Cream Ingredients:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon cinnamon

Directions:
Prepare the Crust:
The crust may be mixed by hand or with a food processor. Choose your preferred method, then continue forming the crust at Step 7.

Mixing by Hand:
1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.
2a. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together as you cut. Chill the cut butter cubes for 15 minutes.
3a. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well chilled.
4a. Place the butter cubes in the flour mixture. Using a simple pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.
5a. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)
6a. Flatten the dough ball into a disk about a half-inch thick, and wrap in plastic wrap.

Mixing with a Food Processor:
1b. Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute.
2b. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.
3b. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.
4b. Place the butter cubes in the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining.
5b. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon pulsing after each addition until a rough dough is formed. Test the dough by pinching together – if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water or pulsing too much.)
6b. Remove the dough from the work bowl gathering it into a rough ball. Flatten the dough ball into a disk about a half-inch in thickness and wrap in plastic wrap.
7. Roll the crust into a 12-inch circle and line a 9-inch pie plate, trim off excess dough and crimp the pie's edge.
8. Roll out the remaining dough scraps to 1/8" thickness. Cut leaf shapes with various cookie cutters. Add details to the leaves with a sharp knife. Brush the leaves with an egg wash made from 1 beaten egg. Place the leaves on a baking sheet, and chill until ready to bake.

Prepare the Pumpkin Filling:
9. Whisk together the sugars and eggs. Add the puree, whisk again. Add the cream, milk, spices, salt, and vanilla extract. Mix well.
10. Bake the Pie: Preheat the oven to 400°F. When the oven is preheated, pour the filling into the ready crust.
11. Bake for 45-50 minutes (if the crust edges are browning too rapidly, protect the outer edge with a pie shield.) The center will be slightly wobbly, but will continue to set and thicken as it cools.
12. While the pie cools completely (2-3 hours), bake the decorative leaves. Bake for 5-10 minutes, checking often so that the leaves don't become too brown and over-baked.
13. Once the pie has cooled and the pumpkin has set in the middle, place the baked leaves around the edges of the pie for a festive presentation.

Prepare the Cinnamon-spiced Whipped Cream:
14. Just prior to serving, prepare the whipped cream. Mix together the cream, powdered sugar, vanilla extract, and cinnamon in a small bowl. Stir to dissolve the sugar, then whip the cream to soft peaks.
15. Cut pie slices with a serrated knife, add a dollop of whipped cream, serve and enjoy!

Chocolate Bourbon Pecan Pie

A traditional pecan pie becomes even more delicious with the addition of two of our favorite ingredients - bourbon and chocolate! The braided crust adds to the visual presentation and to the overall crust ratio, which is always a good thing in our book. An easy pie to assemble - this recipe delivers with big, razzle dazzle results! Makes one 9” pie.

Pâte Brisée Crust Ingredients:
2-1/2 cups all-purpose flour (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well chilled
4-6 tablespoons ice water
1 egg beaten, for egg wash used for attaching braided crust

Filling Ingredients:
5 large eggs
1-1/2 cups light brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1/2 teaspoon Kosher salt
2 tablespoons bourbon
1/2 cup butter, melted, and cooled
2 cups chopped pecans pieces
1 cup dark chocolate chips

Bourbon Whipped Cream Ingredients:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon bourbon (optional)

Directions:
Prepare the Crust:
The crust may be mixed by hand or with a food processor. Choose your preferred method, then continue forming the crust at Step 7.

Mixing by Hand:
1a. Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.
2a. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together as you cut. Chill the cut butter cubes for 15 minutes.
3a. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well chilled.
4a. Place the butter cubes in the flour mixture. Using a simple pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.
5a. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)
6a. Flatten the dough ball into a disk about a half-inch thick, and wrap in plastic wrap.

Mixing with a Food Processor:
1b. Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute.
2b. Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.
3b. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.
4b. Place the butter cubes in the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)
5b. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon pulsing after each addition until a rough dough is formed. Test the dough by pinching together – if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water or pulsing too much.)
6a. Remove the dough from the work bowl gathering it into a rough ball. Flatten the dough ball into a disk about a half-inch in thickness and wrap in plastic wrap.
7. Roll the crust into a 12-inch circle and line a 9-inch pie plate. Cut off any remaining crust, and pinch the crust around the edge of the pan into a smooth edge.
8. Make the braided crust edge. Roll out the remaining pie dough into a rectangle shape with 1/8" thickness. Form the braided crust by cutting 1/4" wide strips. Braid three strips together at a time, forming several braids, as needed, until you have enough to go around the entire perimeter of the pie. Use a fork and mark the crust where you plan on placing the braid. Brush the scored crust with an egg wash and place the braids around the crust's edge, pressing them into the crust just enough to stick in place.

Prepare the Pecan Filling:
9. In a large bowl, whisk the eggs with the brown and white sugars until evenly combined. Add the vanilla, salt, and bourbon. Stir in the cooled, melted butter, chopped pecan pieces, and chocolate chips. Carefully pour the mixture into the prepared pie crust.
10. Bake in a 350°F oven for 45-55 minutes or until the center is set, yet still a little wobbly. It will continue to thicken and set as it cools. If needed, protect the exposed crust edges with a pie shield or a ring of aluminum foil to prevent it from baking and browning faster than the filling.
11. Make the whipped cream by mixing together the cream, powdered sugar, vanilla, and bourbon (if desired). Whip the mixture to the soft peak stage.
12. Cut pie slices with a serrated knife, add a dollop of spiked whipped cream, serve and enjoy

Pumpkin Tiramisu

Here comes a nice seasonal treat! It’s a twist on an Italian masterpiece. Pumpkin tiramisu marries rich coffee notes, delicate lady fingers, a hint of liqueur, and earthy pumpkin with warm spices. You’ll find this dish extremely appropriate as a sweet ending to a fall dinner! Makes one 9” springform pan, serves 8-10.

Ingredients:
1 (15 oz) can pumpkin puree
8 ounces mascarpone cheese
1 cup heavy whipping cream
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 teaspoons vanilla extract
1-1/2 (7oz) packages of hard lady fingers
1/2 cup strongly brewed coffee, cooled
1/8 cup coffee liqueur Garnish with a sprinkle of cinnamon and nutmeg

Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar, more to taste
1 teaspoon vanilla extract

Directions:
1. Using a stand mixer, whip the one cup of heavy whipping cream until very stiff peaks are formed. Mix the pumpkin puree, mascarpone, brown sugar, cinnamon, cloves, nutmeg, ginger, and vanilla extract in a separate bowl, then fold into the whipped cream.
2. Coat a 9-inch springform pan with a nonstick cooking spray. Line the bottom and sides of the pan with ladyfinger cookies. Stand the cookies around the outside of the pan with the flat sides facing in. Cut some of the cookies in half to create a solid layer of cookie on the bottom of the pan.
3. Mix the coffee and coffee liqueur together in a small bowl. Using a pastry brush, lightly brush the coffee liqueur mixture on the bottom layer of cookies. Leave the cookies on the sides of the pan unbrushed.
4. Pour 1/3 of the pumpkin filling mixture over the first layer of cookies, and spread until smooth. 5. Make another ladyfinger cookie layer. Dip each cookie in the coffee liqueur mixture until soaked, and then place in a single layer on the cake. Repeat with the another layer of filling and cookies, ending with a smooth layer of filling on top. Garnish the top with a sprinkle of cinnamon and nutmeg.
6. Wrap tightly in plastic and chill overnight to allow the flavors to meld.
7. Before serving, whip up the whipped cream for a garnish. Use a stand mixer, and whip the whipping cream, powdered sugar, and vanilla until stiff peaks have formed. Sweeten to your desired level of sweetness by adding more powdered sugar, to taste. Carefully release the springform pan to unveil the tiramisu. Serve with a big dollop of whipped cream on top

Better Than Grandma’s Rice Pudding

It’s time to dust off some old recipe cards and embrace a classic dish that you may have forgotten all about — rice pudding! We not only love this simple, decadent dish for its nostalgic memories, but also for its rich flavor that can breathe coziness into any autumn day. Serves 6-8.

Rice Pudding Ingredients:
4 cups whole milk
1 cup heavy cream
1/2 cup sugar
Pinch of Kosher salt
1 cup short grain rice (like Arborio or sushi rice)
2 cinnamon sticks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Fruit Compote Ingredients:
2 tablespoons orange juice
2 tablespoons brandy
1 tablespoon water
1/4 cup brown sugar
1/4 cup golden raisins
1/4 cup dried cherries, chopped
1/4 cup dried apricots, chopped
Sliced almonds for garnish

Rice Pudding Directions:
1. In a heavy-bottomed saucepan, bring the milk, cream, sugar, and salt to a boil.
2. Stir in the rice and cinnamon sticks, and turn the heat to low. Keeping the rice uncovered, simmer and cook the rice for 50-60 minutes, or until the mixture thickens to the consistency of yogurt. Stir the rice occasionally to keep it from sticking to the bottom of the pan.
3. Once the rice has thickened, remove from the heat and stir in the vanilla and almond extract.
4. Top with your preferred toppings - a sprinkle of cinnamon, a scoop of fruit compote (see recipe below), or chopped nuts.

Fruit Compote Directions:
1. In a small saucepan, combine the orange juice, sugar, brandy, and water.
2. Bring to a simmer over medium-high heat and stir until the sugar is dissolved, about 3 minutes.
3. Add the dried fruit and cook until the fruit is slightly plumped - about 2 more minutes.
4. Remove from the heat and let cool.

Blueberry & Peach Cobbler

Fresh, ripe blueberries and peaches are truly one of the best parts of summer. The window is short; enjoy both in as many ways as you can! Definitely include this cobbler on your culinary bucket list a couple of times before the season is over. There are many types of cobbler – some cake-like, others with a more biscuit-like character. This time around, we’re featuring a fabulous biscuit-type topping. Slightly sweetened biscuits bake atop a pan of bubbling fruit. The only thing left to do is scoop your favorite vanilla ice cream on top! Serves 4-6.

Filling:
6 peaches, pitted, peeled, sliced
2 cups blueberries, washed and destemmed
1 tablespoon lemon juice, freshly squeezed
1/8 cup white sugar
1/8 cup brown sugar
1 tbsp cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon salt

Topping:
1-2 tablespoons butter, melted
1 tablespoon white sugar
1/8 teaspoon cinnamon

Biscuit Topping:
2 cups all-purpose flour (plus 1/4 cup extra)
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
1/2 cup chilled butter, diced into 1/2-inch cubes
3/4 cup milk (plus 2-3 tbsp more)
2 teaspoons vanilla extract

Serve with:
Vanilla ice cream

Directions:
1. Preheat the oven to 425°F. Prepare a ceramic baking dish (about a 2-quart capacity) by lightly buttering the interior.
2. Prepare the filling. Prepare the peaches by peeling, pitting, and slicing into thin, crescent-shaped slices.
3. In a large bowl, add the blueberries to the peach slices. Sprinkle with the white sugar, brown sugar, cornstarch, cinnamon, and salt. Stir until combined.
4. Place the peaches and blueberries in the prepared baking dish and place in the oven for 20 minutes to jumpstart the baking process.
5. Meanwhile, prepare the biscuit topping. In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Stir to evenly combine the ingredients.
6. Add half of the diced butter to the flour mixture and combine well with a pastry blender or fork. Add the remaining diced butter and continue to blend leaving pea-sized pieces of butter.
7. Add the vanilla extract to the milk. Add the milk mixture to the flour-butter mixture, and stir together until a rough dough is formed. Turn out the dough onto a lightly floured board and gather the dough together. Knead 2-3 times to form a dough ball. Flatten the dough ball to about a 1/2-inch thickness.
8. Using a 2-inch biscuit cutter, cut circles of dough.
9. Place the biscuits on top of the hot fruit in the baking dish. Brush the tops of each dough piece with melted butter. Extra biscuit dough? Simply bake in the oven on a baking sheet until golden brown.
10. In a small bowl, stir together the sugar-cinnamon topping. Sprinkle the mixture on top of the entire dish.
11. Continue baking in a 425°F oven until the biscuit dough is cooked through and the tops nicely golden brown, about 15 more minutes. Remove from the oven and allow to cool for 30 minutes.
12. Serve warm (not hot) with your favorite vanilla ice cream.

Blue Ribbon Blueberry Crisp

Blueberry crisp is one of our favorite, super-easy, summer desserts! The blue-gray berries burst under heat and turn a beautiful deep purple as they release all of their juicy goodness. Because August blueberries are the best, they deserve to shine through by adding the perfect complement. We’ve developed what we think is the perfect crumble topping – one with little chunks that retain their buttery, nutty crispiness. Top each serving of crisp with a little whipped cream, and enjoy each spoonful of summer heaven! Serves 6-8.

Ingredients:
4 cups blueberries, washed and destemmed
1/2 tablespoon lemon juice, freshly squeezed
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon Kosher salt
Butter for greasing the baking dish

Whipped Cream Topping:
1 cup heavy cream
1 teaspoon pure vanilla extract
3 tablespoons powdered sugar

Crumble Topping:
1/4 cup brown sugar, packed
3/4 cup all-purpose flour
1/2 cup rolled oats (old-fashioned)
1/4 cup almonds, coarsely chopped
1/2 teaspoon cinnamon
1/4 teaspoon
Kosher salt 1/4 cup
butter (1/2 stick) melted

Directions:
1. Preheat the oven to 375°F. Butter the interior of a large (3.5 qt.) glass or ceramic baking dish.
2. Prep the blueberries by washing and removing any stems. Drain well, air dry or pat dry.
3. In a small bowl, whisk together the sugar, cornstarch, and salt so that the cornstarch is evenly distributed and without any lumps. In a large mixing bowl, toss the blueberries with sugar-cornstarch mixture. Place in the buttered baking dish.
4. Melt one stick (1/2 cup) butter in a glass-measuring cup using 30 second intervals. In a separate bowl, mix together the brown sugar, almonds, flour, oats, cinnamon and salt. Drizzle the melted butter over the mixture. With your fingertips, work the crumb topping until the butter is evenly distributed and clumps form when pressed together.
5. Sprinkle the crumb topping on top of the blueberry filling. Bake in a 375°F oven for 35-40 minutes. Check progress in 30 minutes; if the top is browning, but the center has not reached an internal temperature of 165°F, loosely tent a piece of aluminum foil over the top, and continue baking for another 15-20 minutes. (Baking times may vary depending on the baking dish, and the depth of the fruit and crumb topping; adjust timing accordingly.)
6. During the final minutes of baking, mix the cream, vanilla, and powdered sugar, in a small, deep bowl, and whip to soft peaks.
7. Serve the crisp while warm topped with a generous dollop of whipped cream or your favorite vanilla ice cream.

Blue Ribbon Blueberry Crisp

Blueberry crisp is one of our favorite, super-easy, summer desserts! The blue-gray berries burst under heat and turn a beautiful deep purple as they release all of their juicy goodness. Because August blueberries are the best, they deserve to shine through by adding the perfect complement. We’ve developed what we think is the perfect crumble topping – one with little chunks that retain their buttery, nutty crispiness. Top each serving of crisp with a little whipped cream, and enjoy each spoonful of summer heaven! Serves 6-8.

Ingredients:
4 cups blueberries, washed and destemmed
1/2 tablespoon lemon juice, freshly squeezed
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon Kosher salt
Butter for greasing the baking dish

Whipped Cream Topping:
1 cup heavy cream
1 teaspoon pure vanilla extract
3 tablespoons powdered sugar

Crumble Topping:
1/4 cup brown sugar, packed
3/4 cup all-purpose flour
1/2 cup rolled oats (old-fashioned)
1/4 cup almonds, coarsely chopped
1/2 teaspoon cinnamon
1/4 teaspoon
Kosher salt 1/4 cup
butter (1/2 stick) melted

Directions:
1. Preheat the oven to 375°F. Butter the interior of a large (3.5 qt.) glass or ceramic baking dish.
2. Prep the blueberries by washing and removing any stems. Drain well, air dry or pat dry.
3. In a small bowl, whisk together the sugar, cornstarch, and salt so that the cornstarch is evenly distributed and without any lumps. In a large mixing bowl, toss the blueberries with sugar-cornstarch mixture. Place in the buttered baking dish.
4. Melt one stick (1/2 cup) butter in a glass-measuring cup using 30 second intervals. In a separate bowl, mix together the brown sugar, almonds, flour, oats, cinnamon and salt. Drizzle the melted butter over the mixture. With your fingertips, work the crumb topping until the butter is evenly distributed and clumps form when pressed together.
5. Sprinkle the crumb topping on top of the blueberry filling. Bake in a 375°F oven for 35-40 minutes. Check progress in 30 minutes; if the top is browning, but the center has not reached an internal temperature of 165°F, loosely tent a piece of aluminum foil over the top, and continue baking for another 15-20 minutes. (Baking times may vary depending on the baking dish, and the depth of the fruit and crumb topping; adjust timing accordingly.)
6. During the final minutes of baking, mix the cream, vanilla, and powdered sugar, in a small, deep bowl, and whip to soft peaks.
7. Serve the crisp while warm topped with a generous dollop of whipped cream or your favorite vanilla ice cream.