Bringing Life

Tag: pumpkin

  • Classic Pumpkin Pie

    Classic Pumpkin Pie

    a pumpkin pie in a glass pie plate waiting to be sliced and served

    Prep Time: 15 minutes
    Bake Time: 55–65 minutes
    Serves: 8

    This is the pumpkin pie everyone hopes will show up on the Thanksgiving table — smooth, rich, warmly spiced, and nestled in a flaky, buttery crust. No shortcuts, no odd flavors, just the holiday classic done right.

    🧂 Ingredients

    For the Pie Filling

    • 1 (15 oz) can pumpkin purée
    • 1 cup heavy cream
    • ½ cup whole milk
    • ¾ cup sugar
    • 2 large eggs
    • 1 egg yolk
    • 1 ½ tsp cinnamon
    • ½ tsp ginger
    • ¼ tsp nutmeg
    • ¼ tsp cloves (or allspice)
    • ½ tsp salt
    • 1 tsp vanilla

    For the Crust

    Use your favorite homemade pie crust (your flaky one!) or a good-quality unbaked 9-inch pie shell.

    🔪 Instructions

    1. Prepare the crust.

    Place your unbaked pie crust into a 9-inch pie dish. Flute or crimp the edges. Keep chilled while you mix the filling.

    2. Mix the filling.

    In a large bowl, whisk together the pumpkin, sugar, spices, and salt. Add eggs + yolk and whisk until smooth. Stir in cream, milk, and vanilla until fully combined.

    3. Fill the crust.

    Pour the pumpkin mixture into your prepared pie shell.

    4. Bake.

    Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–50 minutes, or until:

    • the edges are set,
    • the center still has a gentle wobble,
    • and a knife inserted 1 inch from the crust comes out mostly clean.

    5. Cool completely.

    Let cool on a wire rack for at least 2 hours. This helps it fully set and slice cleanly.

    💡 Tips for the Perfect Pumpkin Pie

    • If the crust edges brown too quickly, tent them with foil.
    • Don’t over-bake — slight jiggle = creamy texture.
    • Serve with lightly sweetened whipped cream and a dusting of cinnamon.
    • Make it a day ahead for the best flavor and cleanest slices.

    🕯️ Bringing Life Note

    Pumpkin pie is the warm smell of Thanksgiving — cinnamon drifting through the house, a flaky crust cooling on the counter, and that first velvety slice after supper. Keep it simple, keep it classic, and it will never disappoint.

  • Pumpkin Spice Streusel Muffins

    Pumpkin Spice Streusel Muffins

    A plate of pumpkin spice muffins with streusel topping with mug of coffee, three whole nutmeg, and a plaque that says "Then sings my soul".

    Maybe the cool weather is getting to me. Maybe I like pumpkin spice more than I thought. Whichever is the case, here’s a recipe I had to share. These muffins turned out so delicious I couldn’t keep them to myself.

    Pumpkin Spice Muffins (24 muffins)

    Ingredients

    Dry:

    • 3 ½ cups all-purpose flour
    • 2 tsp baking soda
    • 2 tsp baking powder
    • 1 tsp salt
    • 2 tsp cinnamon
    • 2 tsp nutmeg
    • 1/2 tsp ground ginger
    • 1/2 tsp ground cloves

    Wet:

    • 2 cups canned pumpkin purée (NOT pumpkin pie filling)
    • 1 cup granulated sugar
    • 1 cup brown sugar, packed
    • 1 cup sour cream
    • 1 cup melted butter
    • 4 large eggs
    • 2 tsp vanilla extract

    Streusel Topping

    • 1 cup all-purpose flour
    • ¾ cup granulated sugar (or half brown sugar, half white for deeper flavor)
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ½ cup cold unsalted butter, cubed

    Instructions

    1. Preheat oven to 350°F (175°C). Line 24 muffin cups with paper liners (or grease).
    2. Make the streusel:
      In a bowl, whisk flour, sugar, and spices. Cut in butter with a pastry cutter or your fingers until mixture looks like coarse crumbs. Chill while you prepare the batter.
    3. Mix dry ingredients:
      In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
    4. Mix wet ingredients:
      In another large bowl, whisk together pumpkin, both sugars, sour cream, oil, eggs, and vanilla until smooth.
    5. Combine:
      Add dry ingredients to wet and stir just until combined (don’t overmix).
    6. Fill muffin tins:
      Divide batter evenly among 24 cups (about ⅔ full).
    7. Top:
      Sprinkle each muffin generously with streusel.
    8. Bake:
      Bake 20–24 minutes, until a toothpick inserted in the center comes out clean.
    9. Cool slightly before serving.

    These muffins are great the next day as well.