Homemade Pumpkin Pie from Scratch (Week 41, 52 New Foods)

Posted by Jennifer Lee on October 22, 2012 1 Comment
homemade pumpkin pie with gingersnap crust


Homemade pumpkin pie was one of my Grandma’s specialties. It remains one of my favorite holiday treats that brings back wonderful memories of festive family get-togethers and made from scratch recipes that so uniquely defined my Grandma.


The holidays wouldn’t be complete at our house without a homemade pumpkin pie. Although it's a sweet treat, I feel good serving it to friends and family because I know exactly what goes into it and it’s made with the same care and love that my Grandma took in preparing her holiday treats. I hope you enjoy this treasured family recipe that was handed down to me from my most loved family chef, Grandma Yola.

Homemade Pumpkin Pie (from scratch)

Prep time: 15 minutes
Cook time: 55 to 60 minutes
Yield: Makes 8 to 10 servings

homemade pumpkin pie ingredients


Ingredients:

2 cups fresh pumpkin puree
¾ cup milk
3 eggs
¾ cup brown sugar, packed
1 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp cloves
½ tsp salt
1 9" gingersnap crust

Directions:

1. In a large bowl, mix together the dry ingredients.

homemade pumpkin pie step 1


2. Add the pumpkin puree to the dry ingredients. Mix thoroughly. Then add the beaten eggs and milk, stirring gently to combine.
Note: Check out our post on how easy it is to make your own pumpkin puree.

homemade pumpkin pie step 2


3. Pour the pumpkin mixture into a 9” pie crust. I made our recipe with a delicious gingersnap crust.

homemade pumpkin pie step 3


4. Bake at 425F for 10 minutes, then reduce the oven heat to 350F and bake for an additional 45 minutes or until a knife comes out clean. Cool completely on a wire rack.

homemade pumpkin pie step 4


5. Serve with a scoop of vanilla ice cream. Enjoy with friends and family!

homemade pumpkin pie with gingersnap crust


Crunch a Color Kids Vote:
Yum!

What we Liked: I love this recipe because it is easy to make, uses regular milk instead of condensed milk and makes a delicious holiday treat.   

* Have you made homemade pumpkin pie from scratch? What are your tips for baking a perfect pie?

Craving more easy recipes to try? Catch up on last week’s recipe: How to bake pumpkin seeds!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

 

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Pumpkin Puree

Posted by Jennifer Lee on October 22, 2012 0 Comments
pumpkin puree


Pumpkin puree is easy and fun to make. Head out to the pumpkin patch with your kids, pick out a few sugar pie pumpkins and enjoy making a delicious pumpkin puree to use in homemade pumpkin pie.

Prep time: 10 minutes
Cook time: 60 minutes
Yield: Makes about 2 cups

sugar pie pumpkin


Ingredients:

1 medium sugar pie pumpkin

Directions:

1. Slice the pumpkin in half, cut off the stem, and scoop out the stringy core. Save the seeds and teach your kids how to bake pumpkin seeds.

pumpkin puree step 1 

pumpkin puree step 2

2. Place the pumpkin face down on a lined baking sheet. I use my Silpat liner for easy cleanup.

pumpkin puree step 3


3. Bake at 350F for about an hour, or until fork tender. Remove from the oven, let cool, then scoop out the pulp. If you’d like your pumpkin puree to be extra smooth, you can run the pulp through a food mill.

pumpkin puree


Now use that delicious pumpkin puree to make homemade pumpkin pie!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Gingersnap Crust

Posted by Jennifer Lee on October 22, 2012 0 Comments
homemade pumpkin pie with gingersnap crust


Gingersnap crust is the perfect complement to our homemade pumpkin pie. A delicious fall treat!    


Prep time: 10 minutes
Cook time: 10 minutes
Yield: Makes one 9” pie crust

Ingredients:

1 3/4 cups gingersnap crumbs
1/4 cup brown sugar, packed
1 Tbsp whole wheat flour
1/2 tsp Kosher salt
4 Tbsp (1/2 stick) unsalted butter, melted

Directions:

1. Using a food processor, blend about 3 cups of gingersnap cookies into crumbs. You should yield about 1¾ cups.

2. In a large bowl, whisk together the dry ingredients. Then add the melted butter and stir until well combined. The mixture should stick together when pressed with your fingers. If not, add a little cold water (up to 1 Tbsp).

3. Press the crumbs into a 9” pie plate. Bake at 350F for about 10 minutes. Cool completely before making our homemade pumpkin pie.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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How to Bake Pumpkin Seeds (Week 40, 52 New Foods)

Posted by Jennifer Lee on October 15, 2012 1 Comment
how to bake pumpkin seeds


Savory or sweet, pumpkin seeds are a delicious, easy and nutritious fall treat. A fun weekend project to share with your kids.    


A visit to the local pumpkin patch is always high on our list of fall activities. After hours of searching, we head home with a fantastic family of pumpkins that will become our resident jack-o-lanterns. But the fun doesn’t end with carving our Halloween friends – the seeds make a delicious and nutritious fall snack.

How to Bake Pumpkin Seeds

Prep time: 10 minutes
Cook time: 20 to 30 minutes
Makes about ½ cup of toasted seeds

sugar pie pumpkin


Ingredients:

1 medium sugar pie pumpkin
1 Tbsp olive oil
Kosher salt
Cinnamon and nutmeg (optional)

Directions:

1. Cut the pumpkin in half.

how to bake pumpkin seeds step 1


2. Using a strong metal spoon, scoop out the insides. Place the stringy core and seeds in a bowl.

how to bake pumpkin seeds step 2


3. Add water to your pumpkin seed mixture. The seeds will float to the top. Use a spoon to remove the seeds and place in a sieve to drain.

how to bake pumpkin seeds step 3

how to bake pumpkin seeds step 4


4. Wash and drain the seeds thoroughly, removing all of the remaining stringy core.

how to bake pumpkin seeds step 5


5. Add the seeds (about ½ cup) into 2 cups of water and boil gently for 10 minutes.

how to bake pumpkin seeds step 6


6. Drain the seeds, toss in olive oil, then place on a lined baking sheet. I like to use my Silpat liner for easy cleanup!

how to bake pumpkin seeds step 7


7. Bake until the seeds begin to brown, about 10 to 20 minutes depending on their size.

how to bake pumpkin seeds step 8


8. Let the seeds cool completely, then toss in a little kosher salt for a savory treat. For a sweet treat, toss with a dash cinnamon and nutmeg.

how to bake pumpkin seeds step 9


9. Enjoy with friends!

how to bake pumpkin seeds


Crunch a Color Kids Vote:
Toasty!

What we Liked: This easy toasted pumpkin seeds recipe is a great way to show your kids how to enjoy every part of the pumpkin. Tune in next week when we share how to make pumpkin puree and turn it into a delicious pumpkin pie.  

* What is your favorite way to bake pumpkin seeds? Sweet or savory?

Craving more easy recipes to try? Catch up on last week’s recipe: Savory apple soup!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Savory Apple Soup with Pears and Walnuts (Week 39, 52 New Foods)

Posted by Jennifer Lee on October 08, 2012 0 Comments
apple soup


Simple, savory apple soup is the best way to warm your kiddos from head to toe on a chilly fall day. Easy and fun to make, this tasty recipe brings together our favorite fall flavors for a cozy dish the whole family loves.

Apples, pumpkins and pears herald the start of fall at our local market. It is my favorite time of year – not only because of the wonderful family holidays and traditions but also because of the delicious fall flavors. This year I’ve been searching for new recipes to add to our collection of family favorites, and my good friend Melissa Lanz of The Fresh20 came to the rescue. She’s got the easy weeknight dinner routine nailed with her simple, tasty recipes. When she shared her savory apple soup recipe with us, I knew we had a winner.

Savory Apple Soup with Pears and Walnuts

Prep time: 10 minutes
Cook time: 15 to 20 minutes
Makes about 6 to 8 servings

apple soup ingredients


Ingredients:

3 tart apples (e.g., granny smith)
6 pears
1 small yellow onion
3 Tbsp olive oil
1 tsp kosher salt
1 Tbsp fresh rosemary
3 cups low sodium chicken broth
½ cup water
A handful of walnuts
Salt and pepper

Directions:

1. Wash, peel, and slice the apples, pears and onion into large wedges. Right on the baking sheet, toss with olive oil, fresh rosemary (stems removed and finely chopped), salt and pepper.

apple soup toss


2. Roast in a 450 degree oven for 15 to 20 minutes, or until golden brown.

apple soup bake


3. Cool slightly. Working in small batches, add the roasted apples, pears, onion, chicken broth, and water to a blender and puree gently. Transfer to a large soup pot.

apple soup puree


4. Simmer over low heat, adding salt and pepper to taste.

apple soup simmer


5. Garnish with chopped walnuts. Serve warm and enjoy with family and friends!

apple soup


Recipe inspired by The Fresh 20.

Crunch a Color Kids Vote: Cozy!

What we Liked: This easy recipe was equally great as a simple weeknight dinner dish or after school snack. We served our savory apple soup with a side of cheddar and apple quesadillas. Delish!

* What is your favorite fall soup recipe? Share your ideas!

Craving more easy recipes to try? Catch up on last week’s recipe: Cinnamon Apples!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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