Three Layer Pumpkin Pie

Oh blog, it's been a while. I have no excuse other than the past few months being a whirlwind of insanity at the office, and of course, the holidays, which I was barely prepared for. But things are settling down, so it's time I paid you some attention again.

I made this pie for my in laws' house for Thanksgiving. A little late to post, and at this time of year, no one will likely be interested in reading about another pumpin pie, but it was so good that I had to post. It's so good that I'd make this over regular pumpkin pie every year, except that my side of the family is a bit more traditional and would likely want the usual. But this was so good that Michael, a hater of pumpkin pie, had three slices without me having to ask him to try one.

If you like pumpkin pie but find that after a while, the pumpkin is a little overpowering, this is the pie for you. The cream cheese layer mellows it out. The streusal was a nice touch, too.

Three Layer Pumpkin Pie
Source: Dierbergs' Everybody Cooks, September 2008

Serves 8

Prepared crust for one-crust pie

Cream Cheese Layer:

8 oz cream cheese, softened (I use light)

1/3 cup granulated sugar

1 egg

1 tsp vanilla extract

Pumpkin Layer:

2 eggs, slightly beaten

1 can (15 oz) pure pumpkin

1 cup half and half

3/4 cup granulated sugar

1 Tbsp pumpkin pie spice

1/2 tsp salt

Streusel Topping:

1/2 cup firmly packed brown sugar

1/4 cup flour

1/4 cup old-fashioned rolled oats

1/4 cup butter, melted

In larger mixing bowl, beat cream cheese, the 1/3 cup sugar, egg and vanilla at medium speed until well blended. Gently spread into unbaked pie crust. Chill while preparing pumpkin layer.

In large mixing bowl, beat eggs, pumpkin, half and half, 3/4 cup sugar, spice and salt at low speed until well combined. Gently pour over cream cheese layer. Place pie plate on a cookie sheet. Bake in 375 degree oven until center is almost set, about 55-60 minutes.

Meanwhile, in a work bowl of a food processer with a steel knife blade, combine brown sugar, flour and oats. With machine running, pour melted butter through feed tube; process until mixture resembles course meal, about 15-30 seconds. Sprinkle topping over pie. Bake until golden brown, about 15-20 minutes. Cool on wire rack at least two hours before serving. Store in the fridge.

Pumpkin Dollar Cakes

I saw this recipe in a local grocery store's monthly recipe publication and knew I had to make it asap. Most weekends I like to make a nice breakfast and this looked like a fun, easy, seasonal thing to make. Michael's not a lover of pumpkin, but I looked forward to introducing it to Chloe.

The batter came together very easily but was much thicker than your usual (runny) pancake batter. Also, the recipe calls for two tablespoons of batter per cake. I found that to be too much, so I went with closer to one.

Verdict: these are a fun fall breakfast, served with a side of scrambled eggs (with ham and cheese). I have no need to make them again, as I have over half frozen for weekday breakfasts in my freezer (bonus!). Michael ate quite a few, though he's still not won over by pumpkin. Chloe barely touched hers. That's either due to the finicky eating habits of a 17 month old, or due to the fact that these aren't overly sweet.

Oh, and lest I forget: these babies are only ONE WW point per pancake!

Pumpkin Dollar Cakes

Source: Dierbergs' Everybody Cooks, September 2008

Yield: about 40 dollar-sized pancakes

1 cup all purpose flour

1 cup whole wheat flour

1 Tbsp baking powder

1/2 tsp salt

2 Tbsp sugar

1 tsp pumpkin pie spice

2 eggs, slightly beaten (I used egg substitute)

2 cups buttermilk

1/2 cup canned pure pumpkin

3 Tbsp vegetable oil

Pancake syrup

In a large bowl, whisk together flours, baking powder, salt, sugar and spice. In medium bowl, whisk together eggs and buttermilk; whisk in pumpkin and oil. Make a well in center of flour mixture. Pour in pumpkin mixture; stir until just moistened. Batter will be lumpy.

Lightly coat large nonstick skillet or griddle pan with no-stick cooking spray; heat over medium-high heat. Spoon two tablespoons (I used 1 to 1-1/2) batter per pancake into skillet. Cook until bubbles appear in tops and bottoms are lightly browned, about two minutes. Turn and cook until lightly browned on the other side, about one minute. Serve with pancake syrup.

TIP: Cook an entire batch of pancakes and freeze. Reheat as needed in the microwave.

Per four pancakes without syrup: 171 calories, 6g fat, 44mg cholesterol; 255mg sodium, 24g carbs, 2g fiber = 4 WW points