Pumpkin Pie Squares

Pumpkin pie squares are baked to perfection in a rectangle baking dish, with a sweet oat crust and caramelized nut topping. This is an ideal pumpkin dessert for a crowd . . . and the leftovers are just right to enjoy for breakfast.

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Pumpkin Pie Squares

Step 1: Crust

Preheat oven to 350F.

To a medium mixing bowl, add:

1 cup flour

1/2 cup oatmeal

1/2 cup brown sugar

2 Tbsp sugar

Sift together. Using a fork, cut in:

1/2 cup butter, softened

Once well combined, dump into a 13”x9” baking pan. Use the fork to press into an even layer for the crust.

Bake at 350F for 10 minutes.

While baking, continue to Steps 2 & 3.

Step 2: Filling

To a bowl of a stand mixer, add:

1 (15 oz) can pumpkin pureé

3/4 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

Turn mixer to low speed until combined. Add:

2 eggs

Mix on low speed until combined, scrape sides. Add:

1 (12 oz) can evaporated milk

Turn mixer to low speed, allowing the mixer to stir until evenly incorporated.

Set aside.

Step 3: Topping

To a small mixing bowl, add:

1/2 cup brown sugar

1/2 cup walnuts, coarsely chopped

2 Tbsp butter, softened

Stir together until combined.

Step 4: Assemble & Bake

Pour the prepared pumpkin filling (Step 2) over the baked crust.

Spoon the topping (Step 3) over the pumpkin layer, evenly distributing until all the topping is added.

Return the filled 13”x9” pan to the oven.

Bake at 350F for 20-30 minutes, until a toothpick comes out clean.

Allow to cool completely, cut into squares and serve.

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Brenda’s tips:

• Serving size: 12 (3”) squares

• *Substitute for evaporated milk: 1/2 cup yogurt + 1/4 cup heavy cream

• Prepare 1.5x the recipe for a sheet pan (15”x10” pan)

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Window to B’s kitchen . . .

Pumpkin Pancakes

Pumpkin Pancakes

Set non-stick skillet or griddle to medium heat. 

While heating, add the following to a mixing bowl:

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1/8 tsp ground cloves

Sift dry ingredients together. Set aside.

In a small microwave safe bowl, combine:

1 cup pumpkin pureé

1 cup milk

4 Tbsp brown sugar

Heat in microwave for 15 - 25 seconds, heating to ~70F. The warm liquid will help the brown sugar dissolve and improve the final texture. Don’t make it too hot or the eggs will curdle.

Then whisk in:

2 eggs

2 Tbsp oil

Pour the liquid ingredients into the dry ingredients and stir until combined. If too thick, add milk in 1 Tbsp increments until desired consistency reached.

Grease heated skillet or griddle, spoon batter onto the cooking surface. As it cooks, bubbles will form on the pancake's surface. Turn the pancake after the first bubbles burst.

Cook about 2 minutes on the other side and then remove from the cooking surface.

Serve hot.

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Brenda’s Tips:

• Serving Size: 15-20, 4” pancakes.

• Substitution recommendation: replace the milk with whey from straining yogurt.

• Brenda likes to set cooked pancakes on a cooling rack as she cooks the batch. This keeps the surface from getting steamed from stacking on a plate.

• For fluffy pancakes: separate the eggs, adding the yolks to the batter in place of the whole eggs. Whip the whites until stiff peaks form and then fold into finished batter.

• Delicious with home-prepared Pumpkin Pureé

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Window to B’s kitchen…

Reminder: bubbles in the pancake batter indicate it’s time to flip the pancake. The end result will be a delicious and perfect cooked pancake.

Pumpkin Muffins

Pumpkin Muffins

Set oven temperature to 425F.

Crumb Topping

In a small bowl, combine:

1/2 cup flour

3/8 cup brown sugar

1 tsp cinnamon

Sift together. Using a fork, cut in:

4 Tbsp butter

Mix to make crumb topping. Set aside.

Muffins

In a small bowl, sift together dry ingredients:

1 3/4 cups flour

2 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp nutmeg

1/8 tsp ground cloves

Set aside.

In a large mixing bowl (or the bowl of a stand mixer), combine:

1 (15 oz) can pumpkin pureé

3/4 cup sugar

1/2 cup brown sugar

1/2 cup oil

2 eggs

1 tsp vanilla

Mix together for about 2 minutes, then fold in:

Dry ingredient mixture 

Line muffin tin(s) with paper cups.

Evenly divide* batter.

Over each muffin sprinkle:

~1 Tbsp crumb topping mixture

Bake

• 24 standard muffins:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 6-10 min (clean toothpick)

• 12 oversize muffin liners in standard muffin tin:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 15-18 min (clean toothpick)

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Brenda’s Tips:

• Serving size: Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (Note: first number is diameter of base of cup, second is the height of the cup's side.) Using the larger liners in a standard muffin tin, the recipe makes one dozen muffins.

• Delicious with home prepared Pumpkin Pureé

• High Elevation adjustment, add:

  • 2 Tbsp flour

  • 2 Tbsp milk

• *To portion, Brenda uses a 2T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 oversized liners = 2 scoops each, slightly rounded

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Window to B’s kitchen…

HOW TO: Roasted Pumpkin Seeds

Brenda says this to John when she makes roasted pumpkin seeds: 

“I don’t even like pumpkin seeds! Why can’t I stop eating these?!!”

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HOW TO: Roasted Pumpkin Seeds

From a pumpkin, remove all of the:

Fresh pumpkin seeds

Clean the seeds: remove the stringy substance and rinse.

To a small saucepan add:

Cleaned seeds

2 cups water

1/2 tsp salt

Bring to rolling boil. Boil 10 minutes. Drain. Toss with:

1-2 tsp olive oil

1/2 tsp salt

Seasoning of choice

Spread on parchment lined sheet pan. Roast 20 minutes at 350F. Let cool.

Serve immediately or store in airtight container.

Ma’s Pumpkin Pie

Brenda and I are really grateful you’re following along on this food blog journey. This project is something that Brenda’s wanted to do for 10 years - for various reasons it wasn’t until 2019 that it’s finally coming to life.

During a quick Labor Day weekend trip to visit the Drakes in Victor, ID, Brenda and I were cooking in her kitchen when she joked about putting a clause in her will about how I needed to publish all of her recipes online. After a good belly laugh I said something to the effect of, “You know, you can still be alive and share your recipes with everyone, right?”

When I returned to Austin I was laid off from my marketing job at a high-end shaving company. One of the first things I did was call Brenda. “It’s now or never. We’re either creating this food blog or not!” Nothing like being dramatic to get the ball rolling. Ha.

Since launching in October it’s been incredible to reconnect with all y’all over food again. Thank you for you love, support, feedback, and encouragement. From using Brenda’s recipes to teach classes on how to knead bread, to using Brenda recipes to incentivize your kids to finish chores, we love hearing your stories.

Here’s to a wonderful Thanksgiving. We hope it’s full of gratitude, love, and friendship for each and everyone of y’all.

xoxo, Brenda + Chelsea

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Ma’s Pumpkin Pie

Prepare one (unbaked) bottom pie crust for a 9" pie plate, or two 8" pie plates.

Fit the bottom crust into the pan, trim and finger crimp* edge. Set aside.

In a medium mixing bowl, combine:

1 can (15 oz) pumpkin puree (Libby’s recommended)

3/8 cup brown sugar

3/8 cup sugar

2 eggs

1 tsp cinnamon

1/2 tsp nutmeg

1/16 tsp ground cloves

1/4 cup + 3 Tbsp heavy cream

1/2 cup milk

Mix with a wire whisk until smooth. Pour into the prepared pie shell(s). Bake at 350F for 60 to 90 minutes or until tests done, when a table knife or toothpick comes out clean. Cool. Serve.

Top with freshly:

whipped sweetened cream

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Brenda tips:

• Brenda believes Thanksgiving celebrations need pumpkin pie, and her Mom’s recipe is the best.

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Window to B’s Kitchen…

*Although not a pumpkin pie, (it’s Dad’s Favorite Cherry Pie) this gif teaches us how to use both of our thumbs to finger crimp pie crusts.

NOTE: we know pumpkin pies don’t have top crusts…you silly goose. We just wanted to show you how to finger crimp.

Pumpkin Brownies (or Bread)

Happy Halloween, friends!

If you’ve ever lived in/visited New York City during Halloween you know it’s a treat. From the Village Halloween Parade to endless parties, this is when New Yorkers truly play. Brenda even dressed up every year! One would think that Brenda’s fashion design bachelors degree, and experience working in the University’s costume department would mean her Halloween costumes were always incredible. The reality? Every year she dressed up as a witch (a costume she purchased at a Halloween store) because all of her time went into making delicious Halloween treats for parities.

Pumpkin Brownies (or Bread)

In a small mixing bowl, sift together:

1 1/2 cups flour

1 1/2 tsp cinnamon

1 tsp baking soda

3/4 tsp salt

Set aside.

To a medium mixing bowl, add:

3 eggs

3/4 cups oil

1 1/2 cups sugar

1 tsp vanilla 

Beat together until smooth, then stir in:

1 can (15 oz) pumpkin purée 

Fold in:

Dry ingredient mixture 

Stir together until smooth.

Pour into greased 13”x9” baking dish. Bake at 350F for 20-25 minutes or until tests done with a toothpick. Cool. Frost. Serve.

Recommended Frosting: Cream Cheese Frosting

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Brenda’s Tips:

• Serving Size: 12-24 slices

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

• Brenda uses this recipe for pumpkin bread - makes two 12”x4” loaves. And obviously add chocolate chips. Bake at 350F for 35-45 minutes.

• Technically this can be made in one bowl, but Brenda prefers the two-bowl method.