We traveled to the northeast last weekend and saw some beautiful fall colors and scenery.
We stopped at an adorable Amish Bulk Food store where they had rows of adorable little pumpkins and gourds for sale, as well as giant multi-colored varieties.
It got me to thinking about pumpkin flavors, and then I remembered this Pumpkin Pie Crunch recipe. It’s Pumpkin-flavored Chex Mix.
Oh. My. Goodness.
This stuff is irresistible! It has no pumpkin added, only the pumpkin pie spices. It’s just sweet enough to offset the cinnamon and nutmeg and yummy enough to have you dreaming about it when you visit a pumpkin stand!
Here’s the simple recipe you can make in less than 30 minutes!
Chex Pumpkin Pie Crunch
1/4 cup brown sugar 1 tablespoon pumpkin pie spice 1/4 cup butter 2 tsp vanilla 2 cups Cinnamon Chex cereal 2 cups wheat Chex cereal 2 cups Honey Nut Chex cereal 8 oz. nuts
1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on high about 30 seconds or until melted. Stir in vanilla. In large microwaveable bowl, mix all cereals and nuts. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on high 5 minutes, or until mixture begins to brown, stirring every minute. Spread on waxed paper or a cookie sheet to cool. Store in airtight container.
Whether you’re having guests over to watch football, are asked to bring a snack to an event, or are taking the family to the local pumpkin patch, why not mix up this Pumpkin Pie Crunch and smack your way through pumpkin heaven?
What’s better than a good breakfast? Sharing it with friends! We had the blessing of doing just that this weekend.
Today’s pumpkin theme take us to the breakfast table where yummy Pumpkin Waffles bring fall to your morning. Since we had a guest this weekend I wanted to have something a little special to start their day.
My menu included:
Pumpkin Waffles Bacon Fruit topped with yogurt and granola Coffee
I hope my breakfast made our guest feel as glad to be with us as we were to have him here!
Many Pumpkin Waffle recipes I looked at had the complaint that the waffles weren’t crispy. My remedy was making them ahead of time, freezing them and then popping them into the toaster before eating. They were perfect! To do that I:
Let the waffles cool on a cooling rack.
2. Put waxed paper between the waffles and layered them in a Ziploc Bag. Then I popped them into the freezer until the next day! I simply toasted them in the toaster until they were crispy.
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Butter and maple syrup, optional
In a large bowl, combine the first nine ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened. Note: I substituted the cinnamon, ginger and cloves with 1 1/2 tsp Pumpkin Pie Spice
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. (I used a Belgian Waffle Maker) Serve with butter and syrup if desired.
These waffles have a nice pumpkin flavor, helped by the spices. I love having homemade waffles in my freezer ready for a quick breakfast. In thirty minutes you can whip these up and stick them away – or eat right away! It’ll be a great start to your day!!
Now that fall is officially here, it’s time to start some of those seasonal dessert recipes rolling! For all of you pumpkin lovers, here’s a dessert in bar form that makes a lot but also delivers in moist, delicious pumpkin-ness! The cream cheese frosting is literally the icing on the cake that adds the perfect creaminess. Add a cup of coffee or a glass of milk and you have the perfect fall dessert!
This makes 2 9×13″ pans, so you’ll be able to feed that crowd that is coming to your house this season!
2 Cups flour
1 tsp soda
1/2 tsp salt
1 2/3 cup sugar
1 cup oil
2 cups pumpkin
1 cup nuts, chopped
2 tsp baking powder
1 tsp pumpkin pie spice or 1/4 tsp each, cinnamon, allspice, cloves and nutmeg
6 oz. cream cheese
1/2 cup butter
2 Tb. cream
1 tsp vanilla
2 cups powdered sugar
Mix all ingredients for bars. Pour into two greased and floured 9 x 13 pans and bake at 350 degrees 20-25 minutes.
To make frosting, mix cream cheese and butter. Combine with other ingredients and mix well. Frost cooled bars.
When we recently experienced a very cool morning, all I could think about was baking! I dug into my trusty recipe box and found a tried and true Southern Living recipe for Pumpkin Bread, just a plain, straightforward recipe with nothing extra added, which meant I had all the ingredients! It makes 3 loaves, too! Since I intended to share 90% of the results, that was an added blessing! I baked them up in small pans, yielding 6 delicious loaves. They’re a perfect size wrapping up to give to friends! Even if you make them in the regular size pans, you’ll have one to keep, one to freeze, and one to give away!
If you’re in a baking mood as I have been, and are hungry for something simply pumpkin, you’ll love this recipe!
3 1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup vegetable oil
2/3 cup water
4 large eggs
1 (15-ounce) can pumpkin
How to Make It
Stir together flour and remaining ingredients in a large bowl until smooth. Divide batter evenly among 3 greased and floured 9- x 5-inch loaf pans.
Bake at 350° for 50 minutes to 1 hour or until wooden pick inserted into center of each loaf comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and cool completely on wire rack.
It couldn’t be any easier! Whip up a loaf, perk some coffee, and invite a friend over for some sweet Pumpkin fellowship!