This year, my friends, I must admit that I went kinda big. It's also my personal marker for getting into my little kitchen to work on fall-inspired treats, to see what sweet wonders we can nibble on to enjoy with hot coffee, hot chicory (our favorite alternative to coffee), hot cider, or tea. To say that my husband and I are “fall people” is an understatement.Įven in July we're already talking about all the cozy fall things like sweaters, pumpkin spiced treats, crackling fires, changing leaves (as much as we can get those here in So Cal).įinding ourselves in the fall season is such a wonderful thing, and it's our queue to really get creative and get out and enjoy the cooler temps we adore. Made with chewy pumpkin oatmeal cookies brimming with spice and brown sugar, and a cream filling kissed with a hint of maple and vanilla, my pumpkin oatmeal cream pies recipe is sure to make your kitchen smell sweetly of pumpkin season!Īh, pumpkin is so eagerly awaited in our household! It firms up so well.If you're a fan of classic oatmeal cream pies, then you'll love my pumpkin oatmeal cream pies with a spice-filled, fall-inspired twist. The texture and flavor are much better the next day when all of those spices have had a chance to hang out! I’ve found that with letting it sit overnight in the fridge I don’t have to add any flour or cornstarch to the recipe. I always let my pumpkin pies set overnight and then come to room temperature the next day before serving. Chinese five spice works well here too and I like to add a bit of maple to play on all of those spices. You can’t go wrong with cinnamon, nutmeg, ginger, and clove, but just don’t go too crazy here or you’ll overpower the delicate pumpkin taste and aroma. Pumpkin takes to spices so well! It really helps to bring out those natural pumpkin flavors. Just nix some of the sugar in this recipe if you decided to go that route.Īny milk would probably work though, even whole milk or almond milk (def. My second runner-up is sweetened condensed milk. It creates a texture that’s not too thick and creamy (cheesecake-like) but not as wet as traditional pumpkin pie can be. Me? I like to use evaporated milk mixed with heavy cream. Although some swear by sweetened condensed milk for an ultra-creamy texture and perfectly sweetened flavor. It’s the traditional way to make it and apparently, Libby’s pumpkin pie recipe is the way it should be made. Which milk to use for pumpkin pie? Evaporated milk, heavy cream half n half, whole milk, or my! Also, the loose, wet texture of pumpkin pie can be a huge turn off for some, but that’s an easy fix. The key to a really great pumpkin pie is to spice it enough so that it doesn’t taste blah because let’s face it, pumpkin isn’t the most flavorful fruit. Sweet potato pie is still and probably always will be my lover, but pumpkin pie…yeah she has grown on me in my elderly years. What I discovered is that it’s actually pretty darn good. I just recently started liking pumpkin pie after making it for my husband over the years. We always had both at Thanksgiving but my other family and friends seem to either have one or the other. I honestly thought sweet potato pie and pumpkin pie is what separated the white south from the black south. I remember asking my mother when I was little, “Do white people eat sweet potato pie?” Ha! I was so serious. Who’d you rather, pumpkin pie or sweet potato pie? Ask anyone in my family and it’s sweet potato pie hands down.Īsk anyone in my husband’s family and it’s pumpkin pie by a landslide! Easy recipe that bakes up firm & crack-free!” Visual learner? Watch me make this easy, creamy pumpkin pie from start to finish! “Creamy, spiced pumpkin pie filling baked in a butter from-scratch pie crust.
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