Posted on

Pumpkin Pie Spice Coconut Oil Granola

This quick, sweet, crunchy granola features our Pumped Up Pumpkin Pie Spice. It is a winner with kids and adults.

We cannot claim this recipe as our own (we did change the amount of spice used) but you can see the original recipe HERE at Lovely Little Kitchen.

Pumpkin Pie Spice Granola

A lightly sweet granola made with cocnut oil and our Pumped Up Pumpkin Pie Spice
Course Snack
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 1 Cup Raw Almonds or Pecans Divided
  • 3 Cups Old fashioned oats
  • ½ tsp Salt
  • Cup Brown sugar
  • ½ Cup Sunflower seeds
  • 1 TBS Signature Pumped Up Pumpkin Pie Spice (Heaping TBS)
  • Cup Honey or Maple Syrup
  • 3 TBS Coconut Oil
  • ½ tsp Vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
  • Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
  • In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
  • Pour the honey mixture over the oats, and stir so that they are evenly coated.
  • Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
  • Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn. (Ours seemed to take a more than 2 times in the oven to get dry enough to handle — but do watch as it can become too dark very quickly.)
  • Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
  • After it cools completely, break the granola into clusters and store in an airtight container.
Posted on

Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies

A new twist on the crinkle cookie - Pumpkin cookies featuring our Pumped Up Pumpkin Pie Spice.
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 35 Cookies

Ingredients

  • 2 Cups All-purpose flour Up to 2 1/4 C flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 2 tsp Signature Pumped Up Pumpkin Pie Spice
  • 1 C firmly packed light brown sugar
  • ½ C granulated sugar
  • 3 large eggs room temperature
  • ½ C pumpkin puree not pie filling
  • 1 tsp vanilla extract
  • 4 tbs unsalted butter melted and cooled
  • C granulated sugar for rolling
  • C Signature Pumped Up Pumpkin Pie Spice Sugar (for rolling)

Instructions

  • Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper.
  • Melt the butter and set aside to cool.
  • In a medium mixing bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice.
  • In a large mixing bowl, mix the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin and vanilla until smooth. Add the butter and whisk until combined – then fold in the flour mixture until no dry ingredients remain visible – do not over-mix Let dough rest for 10 minutes (Can also be refrigerated until you are ready to continue).
  • Place the 2/3 cup granulated sugar in a shallow bowl and place the Pumped Up Pumpkin Pie Spice Sugar in a separate shallow bowl.
  • Using a small cookie scoop, drop 1 heaping scoop (appriozimately 1 tablespoon) of cookie dough directly into the bowl with the granulated sugar. The dough will be very soft so. Scoop some of the granulated sugar over the dough and roll it around the bowl until coated. Place the sugared dough ball in the palm of your hand and gently roll the dough around until it forms a ball. Place the ball of cookie dough in the Pumpkin Pie sugar and roll it around to coat. Place the dough balls on baking sheets, at least 2-inches apart.
  • Bake for 14 minutes or until the cookies are puffy and cracks have formed. The cookies will still be soft and look a little uncooked in the cracks. Allow the cookies to cool then transfer to a wire rack to cool completely.

Notes

If you feel the cookie dough will not hold a soft mounded shape when rolling you can always add another 1/4 cup more flour.

Ingredients
  •  C
  •  C
  •   room temperature

  •  C
Instructions

Continue reading Pumpkin Crinkle Cookies

Posted on

Signature Pumpkin Pie

Pumpkin Pie

Signature Pumpkin Pie (aka Mom’s Secret Recipe)

Mom has been making her own version of pumpkin pie for years 0here is our rendition of her delicious holiday treat.

This recipe makes two large deep dish pies (with a little filling left over) or 4 regular 9-inch pies.

Signature Pumpkin Pie

This recipe makes two large deep dish pies (with a little filling left over) or 4 regular 9-inch pies.
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 6 Eggs beaten
  • 3 lbs. Pumpkin
  • 2 ¼ Cup Sugar
  • 1 ½ tsp Salt
  • 1 Can Sweetened Condensed Milk
  • 2 Cans Evaporated Milk
  • 8 tsp Signature Pumped Up Pumpkin Pie Spice
  • 2 Large Deep Dish Pie Crusts or 4 regular 9-inch Crusts

Instructions

  • Preheat oven to 425 degrees.
  • Mix all ingredients in order listed.
  • Pour into pie crusts.
  • bake at 425 for 10 minutes.
  • Reduce oven heat to 350 degrees and bake for 50 minutes more.
  • Test for doneness by inserting a knife into center or pie – if it comes out clean, pie is done.

Ingredients:

6 Eggs beaten
3 lbs. Pumpkin
2 1/4 C Sugar
1 1/2 tsp Salt
1 Can Sweetened Condensed Milk
2 Cans Evaporated Milk
8 tsp Pumped Up Pumpkin Pie Spice

2 Large Deep Dish Pie Crusts (or 4 regular 9-inch Crusts)

Continue reading Signature Pumpkin Pie