Perfect Pumpkin Pie with Hazelnut Crust

Pumpkin pie is a quintessential Thanksgiving day dessert.  It never matters how much turkey you've tasted, stuffing you've stuffed or cranberries you've crammed...the meal isn't over until you've had a bit of that deep orange delight.  Fragrant, creamy and so very festive, we all request "just a sliver" to round out the meal.  Unfortunately, pumpkin pie is not a light dessert.  It is often dense and heavy, the tipping point from a little over-satisfied to painfully over-stuffed.  That was why I was so incredibly delighted to find this amazing recipe a few years ago.  This light, fluffy pie is the absolute perfect way to end a family feast without putting yourself into a food coma.

Pumpkin Butter French Toast w/ Pecans & Vermont Maple Syrup

If you've visited the hubs and I here for breakfast before, you know that I am not a maple syrup gal.  Morning after morning, I have adamantly opposed maple syrup, always opting for honey or agave nectar on top of my bready morning delights.  But thanks to the hubs, the state of Vermont and the residency program in Burlington for their delicious souvenirs, I get to sing a different tune today!  I'm embracing maple for the first time ever...and on one of my absolute favorite seasonal breakfasts in Pumpkin Butter French Toast.

Pumpkin Macadamia Muffins

Nothing says good morning quite like a freshly baked muffin.  They're just so perky and cheerful, the perfect companion to a steaming mug of coffee on a cool fall morning.  Or around 10:30.  Or maybe 2:45.  Let's just say good morning all day long to this muffin, because it's so darn tasty you'll be eating it around the clock.  I speak from personal experience, folks.  

Leftover Pumpkin? Pumpkin Chai Muffins!

Several months ago, I pinned a fabulous looking recipe for Chai Spice Glazed Doughnut Muffins on my breakfast board.  I love chai and the hubs love doughnuts, so I figured this muffin would be a hit.  From there, I promptly forgot about the recipe.  But when looking for a way to use the remaining 1/2 cup of pureed pumpkin in my refrigerator one Saturday morning, this recipe jumped out at me.  Pumpkin is so wonderful with spices like nutmeg and cinnamon, so why not add cardamom, ginger and pepper to the mix, too?  

Butternut Goat Cheese Ravioli

I can never get enough kitchen gadgets.  I rarely tenderize meat or ball a melon, but that doesn't mean there are not tools for these purposes in our kitchen drawers.  But our newest gadget has been getting quite a bit of use - the pasta roller.  We are churning out noodles faster than you could say Northern Italy.  After coming a tasty-looking recipe for butternut squash ravioli a few weeks ago, we invited a good friend over for dinner to wow with our new pasta skills.  Now our gentleman guest enjoyed the pasta, but stated that he was a bit underwhelmed by the filling.  He said that it was ok, but was certain that I could've made up something better.  Challenge accepted!

Pumpkin Bottom Muffins with Cream Cheese Caps

Fall is finally here.  Welcome back, crock pot.  Hello, dutch oven.  And of course, a big and hearty hug for one of the absolute favorite friends of fall, pumpkin.  For the next three months, we will be consuming as many pumpkin infused items as possible.  Breads, raviolis, lattes and cookies have all been a part of the pumpkin love.  But perhaps my favorite pumpkin creation so far this year is these Pumpkin Bottom Muffins.  (The more delicious, kid-friendly version of apple bottom jeans).