Learn how to roast pie pumpkins and make homemade pumpkin puree for your favorite recipes and desserts, including pies, cakes, and more.
Homemade pumpkin puree is so easy to make, I’m not sure why I haven’t done it before now. I mean, my 15 year old son who grew pumpkins in his garden this year, taught me how to roast a pumpkin.
And the taste of a real pumpkin? It’s pretty darn good. Granted, I love the canned kind too, but I’ll probably roast my own much more often now that I know how.
We make all sorts of things with pumpkin this time of year, including Grandma’s pumpkin pie, a deliciously creamy no bake pumpkin dessert and pumpkin spice sugar cookies. I know some get sick of hearing pumpkin pumpkin pumpkin, but I don’t think I could ever tire of fall and all the wonderful recipes it brings out of the woodwork.
Tips for Roasting Your Own Pumpkin for Homemade Pumpkin Puree
Cut the pumpkin in half. You can either remove the stem and cut lengthwise; or you can cut across like we did.
Scoop out the seeds and scrape out the strings. A larger metal spoon works well for this.
Drizzle olive oil onto a cookie sheet (also make sure this cookie sheet has edges that rise up).
Place the pumpkins flesh down on the cookie sheet.
Cover them with foil.
Bake at 375° for about 40 minutes, or until a fork easily pokes into the sides of the pumpkin.
Remove the pumpkins from the oven, and allow them to cool enough so that you can handle them.
Peel off the skin with your fingers.
Add the flesh to a blender and puree.
And that’s pretty much it. Your homemade pumpkin puree is ready to use in all your favorite pumpkin recipes.
Looking for more delicious recipes to make with pumpkin?
Homemade pumpkin purée is so easy to make. How to roast pie pumpkins and purée for your favorite recipes and desserts, including pies, cakes, and more.
1 pie pumpkin
1/4 cup olive oil
Pre-heat the oven to 375° F.
Cut the pie pumpkin in half. You can either remove the stem and cut lengthwise; or you can cut crosswise.
Scoop out the seeds and scrape out the strings, discarding both; a large metal spoon works well for this.
Drizzle the olive oil onto a baking sheet; make sure the baking sheet you use has raised sides, so it will contain any juices that result from baking.
Place the pumpkins flesh down on the baking sheet, and cover them with foil.
Bake at 375° F for about 40 minutes, or 'til a fork easily pokes into the sides of the pumpkin.
Remove the pumpkins from the oven, and allow them to cool enough so that you can handle them.
Peel off the skin with your fingers and discard.
Add the flesh to a blender and purée.
Use the purée in your favorite pumpkin recipes.
*Always use caution when handling hot food. Allow the pumpkin to cool before handling.
When I was about 12, we went from living in the city to living “in the country.” We lived on a farm in a charming old 2-story farmhouse.
My room had no heat or insulation (though I did have a very comfy electric blanket to keep me warm). So on really cold winter days, I’d spend my time in the kitchen; that’s how I developed my love for baking.
I remember many a time rolling out dough for my mom and grandma’s cinnamon rolls recipe.
Family Recipes Are the Best
My mom taught me how to make these cinnamon rolls. Every time I make a batch, I re-live those days in the old farmhouse.
I loved rolling them out on the old pull-out wooden cutting board in our farmhouse kitchen, filling them up with cinnamon, sugar, and raisins. Raisins are very important; the more the merrier, according to my dad (and me).
Then I’d carefully roll up the dough and slice rolls.
Cozy up with the best most scrumptious cinnamon rolls recipe ever! Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.
Dough:
1 tablespoon active dry yeast
1 teaspoon cane sugar
1/2 cup warm water
2/3 cup cane sugar
3 tablespoons unsalted butter (softened)
3 large eggs
1 1/2 cups warm water
6 cups all-purpose flour
3 teaspoons salt
Cinnamon Sugar Filling:
6 tablespoons salted butter (melted)
3 teaspoons ground cinnamon
1 cup cane sugar
3/4 cup raisins
Icing:
4 tablespoons salted butter (softened)
1 teaspoon vanilla extract
1 cup whole milk
5 cups powdered sugar
In a small mixing bowl, whisk together the yeast, 1 teaspoon sugar, and 1/2 cup warm water. Set aside in a warm place, where it will bubble and rise.
Cream (or mix) together 2/3 cup sugar with the softened butter in a large mixing bowl.
Beat in the eggs, one at a time.
Add the yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.
Sift the flour and salt together in a separate large bowl.
Gradually add the flour mixture into the wet ingredients, and mix well. For this step, I like to use the dough hook on my stand mixer.
Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (may take 2 to 3 hours). Keep the bowl or pan covered.
Once the dough has risen, grease a 9×13 baking dish and an 8×8 baking dish.
Turn the dough out onto a floured surface. Coat generously with flour by turning and shaping. No kneading is necessary. Roll the dough out to the desired thickness, about 1/2 inch or more.
Brush the melted butter onto the dough.
In a small bowl, whisk together the cinnamon and sugar.
Sprinkle the cinnamon/sugar mixture all over the buttered dough, and sprinkle on the raisins.
Somewhat tightly, roll the dough into a long, thick roll.
Then slice it into approximately 1-inch wide pieces.
Place the cinnamon rolls, face up, into the greased pans, and let the rolls rise for 2-3 hours.
Once the rolls have risen, pre-heat the oven to 350° F.
Bake the rolls at 350° F for about 10 to 15 minutes; then cover with foil, and bake an additional 10 to 15 minutes. This allows the middle to cook thru without burning the tops.
To make the icing, mix together the softened butter and vanilla extract in a large mixing bowl.
Add the milk to the mixture.
Then slowly mix in the powdered sugar. You want the icing to be thin enough to brush onto the cinnamon rolls.
Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes. Keep the rolls in the pan.
Brush the icing onto the tops of the cinnamon rolls, and serve them immediately.
*Sometimes before adding the cinnamon sugar mixture, I’ll save back a little less than half the dough to make regular bread rolls.
Super easy appetizers anyone can make, perfect for your holiday party. This list of 30+ recipes includes finger food appetizers, quick and easy dips, and more. Who doesn’t love the bite-sized deliciousness of a simple appetizer?
The holidays mean loads of holiday parties and events with loads of finger foods. It’s a great time to have an arsenal of easy appetizer recipes, like leftover ham and stuffing crescent rolls, you can turn to when you need something quick and easy.
This list of simple appetizers is a list of recipes that aren’t just easy; they’re really delicious too.
In fact, sometimes we make finger foods and appetizers just because we want to, no party plans in sight. Did I mention they’re great for game day too?
When it comes to easy party foods and finger foods, you want to keep it as simple as possible but still make sure it tastes good. Keep it simple with as few ingredients as possible, and hopefully ingredients you already have on hand.
Great options for simple appetizers and good finger foods include…
When planning easy apps for a crowd, there are 4 things you need to think about.
1. Timing
What appetizers can sit out, which ones can you make ahead, can you freeze any ahead of time, and are there appetizers that need to be made last minute right before the party or event? Figuring out the timing of making all the appetizers will help you plan an appetizer menu that works for you, not against you. It’ll also help you know how to give people tasks when they ask how they can help.
2. Serving
How much of each appetizer do you need to make? How many people will be in attendance, and how much will you need per person? Think serving sizes; also think about making extra on the most popular appetizers people love the most.
Once you figure out how many and how much, you’ll need to think about serving dishes, platters, bowls, and such. Also plates, napkins, and utensils needed.
3. Dietary Restrictions
Yeah, dietary restrictions can be a major bummer, but think about your guests who are living with those food restrictions… Even more of a bummer for them if there’s nothing they can eat. Ask your guests if they have any restrictions, and try to plan a few appetizers or snacks they can enjoy, as well. Think about vegetarian, vegan, gluten-free, dairy-free, etc.
4. Can You Turn the Party into an Appetizer Potluck?
Instead of doing all the work yourself, ask everyone to bring their favorite snacks, dips, and finger foods. Talk about cheap easy appetizers… Less work for you and everyone involved, and everyone gets to graze on their favorites. It’s a win-win!
Finger Food Appetizers
Super simple bites and foods you can eat with your fingers… Sometimes I’d rather have the appetizers over the main meal. Your guests will feel the same with this delicious array.
[wprm-recipe-roundup-item link=”https://staging.adventuresofmel.com/dill-pickle-ham-roll-ups/” newtab=”0″ name=”1. Dill Pickle Ham Roll Ups” summary=”<p>Whip up a batch of dill pickle ham roll ups in 10 minutes or less. These easy to make pinwheels make perfect snacks and party appetizers.</p>” image=”56265″]
[wprm-recipe-roundup-item link=”https://staging.adventuresofmel.com/apple-cheese-and-crackers/” newtab=”0″ name=”2. Apple Cheese and Crackers” summary=”<p>Top crackers with apple slices and cheddar to make apple cheese and crackers, an easy snack and basic appetizer idea grown-ups and kids will love!</p>” button=”Get the Recipe” image=”56342″]
[wprm-recipe-roundup-item link=”https://staging.adventuresofmel.com/bacon-wrapped-apples-with-cheese/” newtab=”0″ name=”3. Bacon Wrapped Apples with Cheese” summary=”<p>All you need are 4 ingredients to make bacon wrapped apples with cheese. Insanely delicious, easy appetizer recipe, perfect for a party.</p>” button=”Get the Recipe” image=”56195″]
[wprm-recipe-roundup-item link=”https://theforkedspoon.com/bacon-wrapped-shrimp/” name=”4. Bacon Wrapped Shrimp” summary=”<p>Delicious bite-sized bacon wrapped shrimp are the best quick and easy appetizer, perfect for game day, holidays, and special occasions. Made with juicy shrimp wrapped in crispy bacon, then brushed with a sweet and spicy honey Cajun glaze.</p>” button=”Get the Recipe” image=”56435″]
[wprm-recipe-roundup-item link=”https://nibbleanddine.com/smoked-salmon-canapes/” name=”5. Smoked Salmon Canapés” summary=”<p>Smoked salmon canapés are a quick, easy, and elegant appetizer with only 8 ingredients; and you can make them in about 15 minutes! </p>” button=”Get the Recipe” image=”56436″]
[wprm-recipe-roundup-item link=”https://staging.adventuresofmel.com/maple-bourbon-grilled-shrimp-kabobs/” newtab=”0″ name=”6. Maple Bourbon Shrimp Skewers” summary=”<p>Easy recipe for grilled shrimp kabobs marinated with the most delicious, two ingredient, maple bourbon grilled shrimp marinade, then skewered with pineapple chunks and thrown on the grill.</p>” button=”Get the Recipe” image=”34952″]
[wprm-recipe-roundup-item link=”https://staging.adventuresofmel.com/maple-sausage-stuffed-pastry-bites/” newtab=”0″ name=”7. Maple Sausage Stuffed Pastry Bites” summary=”<p>Maple sausage stuffed pastry bites, made with cream cheese and spinach, are the ultimate appetizer and finger food idea for your holiday party.</p>” button=”Get the Recipe” image=”32369″]
[wprm-recipe-roundup-item link=”https://staging.adventuresofmel.com/appetizer-recipe-taco-bites/” newtab=”0″ name=”8. Taco Bites” summary=”<p>Little taco bites snacks are super easy to make, and they contain fresh ingredients, like tomatoes, lettuce, and shredded cheese.</p>” button=”Get the Recipe” image=”21975″]
[wprm-recipe-roundup-item link=”https://staging.adventuresofmel.com/chicken-dip-pinwheels-appetizer/” newtab=”0″ name=”9. Chicken Dip Pinwheels” summary=”<p>Chicken dip pinwheels may be bite-sized, but they pack a delicious, flavor-filled punch. Add a little lettuce for a bit of green, and you've got an appetizer your guests will love.</p>” button=”Get the Recipe” image=”24801″]
[wprm-recipe-roundup-item link=”https://confessionsofparenting.com/cranberry-brie-bites/” name=”10. 15 Minute Cranberry Brie Bites” summary=”<p>Cranberry brie bites are the perfect addition to your next holiday party! With a beautiful cranberry sauce over melted brie in Filo shells, these simple cranberry appetizers are so easy to prep, but look like you slaved all day in the kitchen!</p>” button=”Get the Recipe” image=”56422″]
[wprm-recipe-roundup-item link=”https://budgetdelicious.com/buffalo-chicken-meatballs/” name=”11. Buffalo Chicken Meatballs” summary=”<p>Enjoy the great taste of Buffalo wings in convenient meatball form!</p>” button=”Get the Recipe” image=”56423″]
[wprm-recipe-roundup-item link=”https://xoxobella.com/homemade-mini-pizza-bagel-bites/” name=”12. Homemade Mini Pizza Bagel Bites” summary=”<p>Once you know how to make bagel bites, you'll want to rustle up this bite size pizza snack all the time. Homemade mini pizza bagel bites are a great lunch, snack or appetizer. Give these easy DIY pizza bagels a try!</p>” button=”Get the Recipe” image=”56424″]
[wprm-recipe-roundup-item link=”https://www.wholesomeyum.com/recipes/crispy-bacon-wrapped-asparagus/” name=”13. Bacon Wrapped Asparagus” summary=”<p>This oven baked bacon wrapped asparagus recipe includes tips to make it extra crispy, and it takes less than 30 minutes to make!</p>” button=”Get the Recipe” image=”56425″]
[wprm-recipe-roundup-item link=”https://staging.adventuresofmel.com/leftover-ham-and-stuffing-crescent-rolls/” newtab=”0″ name=”14. Leftover Ham and Stuffing Crescent Rolls” summary=”<p>Easy appetizer recipe with leftover ham, stuffing, and crescent rolls. Simple and delicious finger foods, perfect for party snacks or lunch with the kids!</p>” button=”Get the Recipe” image=”38063″]
[wprm-recipe-roundup-item link=”https://crazyadventuresinparenting.com/2015/10/spinach-balls-great-for-football-entertaining.html” name=”15. Easy Spinach Balls” summary=”<p>Get ready for this delectable spinach balls recipe which can be made gluten-free or no-carb, easy peasy.</p>” button=”Get the Recipe” image=”56427″]
[wprm-recipe-roundup-item link=”https://blackberrybabe.com/2021/06/16/puff-pastry-wrapped-asparagus/” name=”16. Cheesy Puff Pastry Wrapped Asparagus” summary=”<p>Cheesy puff pastry wrapped asparagus is a wonderful side dish or great appetizer! This tasty recipe uses just 6 ingredients, including fresh asparagus.</p>” button=”Get the Recipe” image=”56428″]
[wprm-recipe-roundup-item link=”https://eatpicks.com/ham-roll-ups/” name=”17. Easy Ham Roll Ups” summary=”<p>This easy ham roll ups recipe is perfect for your next appetizer or snack set up. With only 3 ingredients of sliced ham, cream cheese, and green onion, you can serve retro ham pinwheels for any party or holiday table!</p>” button=”Get the Recipe” image=”56429″]
[wprm-recipe-roundup-item link=”https://inspiredbycharm.com/brie-fig-and-prosciutto-crostini/” name=”18. Brie, Fig, and Prosciutto Crostini” summary=”<p>Inspired by a charcuterie, the wonderful flavors of this brie, fig, and prosciutto crostini will delight you and your guests, whether you’re hosting a large gathering or an intimate dinner.</p>” button=”Get the Recipe” image=”56430″]
[wprm-recipe-roundup-item link=”https://www.simplystacie.net/air-fryer-crab-rangoon/” name=”19. Air Fryer Crab Rangoon” summary=”<p>Air fryer crab rangoon is a quick and easy appetizer that's ready to eat in less than 20 minutes. The wonton is crispy on the outside with creamy crab filling on the inside. Perfect for parties or game day gatherings.</p>” button=”Get the Recipe” image=”56432″]
[wprm-recipe-roundup-item link=”https://www.wholesomeyum.com/bacon-wrapped-dates/” name=”20. Bacon Wrapped Dates with Goat Cheese” summary=”<p>Bacon wrapped dates with goat cheese make a classic appetizer! Just 4 Ingredients to make this EASY bacon wrapped stuffed dates recipe.</p>” button=”Get the Recipe” image=”56433″]
[wprm-recipe-roundup-item link=”https://recipesfromapantry.com/corn-ribs-air-fryer/” name=”21. Corn Ribs Air Fryer Style” summary=”<p>Making corn ribs air fryer style is a fun twist on traditional corn on the cob. This infamous recipe really is the perfect appetizer, party food, snack, or side dish.</p>” button=”Get the Recipe” image=”56434″]
[wprm-recipe-roundup-item link=”https://thegirlinspired.com/charcuterie-cups/” name=”22. Charcuterie Cups” summary=”<p>Charcuterie cups provide a creative twist to the everyday charcuterie board! Load clear plastic cups with assorted snacks of choice for a decorative and fun hand-held party appetizer.</p>” button=”Get the Recipe” image=”56482″]
Easy Party Dips
Don’t you just love a good dip? Family and friends will love these hot and cold dips that pair so well with tortilla chips, crackers, potato chips, fresh raw veggies, and more.
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[wprm-recipe-roundup-item link=”https://staging.adventuresofmel.com/game-day-recipe-bacon-cheddar-bbq-ranch-dip/” newtab=”0″ name=”25. Bacon Cheddar BBQ Ranch Dip” summary=”<p>Bacon cheddar bbq ranch dip is a tasty appetizer your guests will love. Pair with your favorite snacks, like chips, crackers, and raw vegetables!</p>” button=”Get the Recipe” image=”51736″]
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[wprm-recipe-roundup-item link=”https://www.westviamidwest.com/5-minute-crack-dip/” name=”30. 5 Minute Crack Dip” summary=”<p>This 5 minute crack dip comes together in 5 minutes and is perfect for serving with crackers. Ideal for holiday party appetizers, game day snacking, or just to serve with cocktails!</p>” button=”Get the Recipe” image=”56486″]
How to make southern sweet potato pie from Grandma’s recipe box. Simple and easy, old-fashioned, family favorite Thanksgiving dessert from scratch.
This delicious southern sweet potato pie recipe is one I’m sharing from my grandmother’s recipe box (though I’ve tweaked it just a bit). The recipe card actually has my Aunt Jennie’s name written at the top, along with a date from 1980.
As a little girl, we would often visit family in Texas, including my Great Aunt Jennie. Aunt Jennie was one of a kind, and it was always fun going to see her.
Add a dollop of whipped cream on top, and you’ve got a very yummy holiday dessert.
This southern style sweet potato pie is super easy to make, and it doesn’t require a ton of ingredients. But unless you’re using canned sweet potato, be sure to cook your sweet potatoes beforehand and have them ready to go; I prefer to cook my sweet potatoes in the Instant Pot.
If you’d rather skip all of my baking tips, important info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.
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DOES SWEET POTATO PIE TASTE LIKE PUMPKIN PIE?
Sweet potato pie is basically a sweet potato custard pie. So, yes, it’s a lot like your classic old-fashioned pumpkin pie, only it’s made with sweet potatoes.
It has the same look, a similar taste (personally, I think it’s better than pumpkin pie), and a very similar texture.
Coffee Maker with Coffee – Some of my favorite memories are dessert with my grandmother. She always loved a hot cup of coffee with her pie.
HOW TO PREP FRESH SWEET POTATOES FOR PIE
You can either boil, pressure cook, or bake the sweet potatoes.
If you decide to boil or pressure cook the sweet potatoes, you’ll need to wash and peel them before you cook them. If you decide to bake them, you can bake them in the skins, and then remove the skins after they’ve cooled.
Then just purée the sweet potatoes in a blender or with an immersion blender to get them ready for pie. You’ll want a smooth, creamy texture to your sweet potato purée.
To make the whole process easier, I usually just pressure cook the sweet potatoes in my Instant Pot, then peel them and mash them up, right in the pot, with my immersion blender.
HOW TO MAKE SOUTHERN SWEET POTATO PIE
Before you get started, just make sure you’ve got your mashed sweet potatoes and an unbaked pie crust ready to go. Let’s talk about the crust and the filling…
MAKING THE PIE CRUST:
If you prefer a traditional roll-out crust, this pie crust is the way to go. If you want to keep it easy, try making this easy no-roll pie crust.
Add in the salt, cinnamon, and nutmeg, whipping the mixture until it’s blended well. You may need to scrape the sides of your mixing bowl and mix again.
Then just pour the batter into your prepared, unbaked pie shell.
Bake according to the instructions in the recipe card below. Then allow the pie to cool on a wire rack.
Once your pie has cooled, I recommend chilling it overnight in the refrigerator before slicing into it. This is one pie that just gets better and better the next day and the day after that.
Once it’s chilled, you can slice it, add a dollop of whipped cream, and you’re all set to enjoy every bite, along with a glass of milk or a cup of coffee. Nothing like coffee to bring all the flavors full circle!
CAN I USE CANNED SWEET POTATO TO MAKE THIS PIE?
Yes, you can use canned sweet potato, which is certainly easier to do.
Though I still prefer to use fresh sweet potatoes for the flavor. They just require a little more prep work.
IS SOUTHERN STYLE SWEET POTATO PIE GLUTEN-FREE?
You can absolutely make it gluten-free by substituting a good cup for cup gluten-free flour for the all-purpose flour. And then also make the pie crust with gluten-free flour.
Also, be sure to check labels on any of the above ingredients, just to be safe, especially the spices you use.
HOW TO TELL WHEN SWEET POTATO PIE IS DONE
You can use a toothpick, table knife, or cake tester to see if your pie is done, but being that this is more of a sweet potato custard pie, you may still see a bit of residue on your tester. So this may not be an accurate way of telling whether or not it’s done.
When you go to take it out of the oven, your pie should still be a little bit jiggly. If it’s more than just a little jiggly, it needs more time in the oven.
It’s a delicate balance between under-baking and over-baking when it comes to custard pie. On one hand, you don’t want it to be uncooked in the middle; on the other hand, you don’t want it to crack and be too dry.
The pie will continue to cook even when you take it out of the oven. As it cools, it will firm up; placing it in the fridge after cooling will help even more.
Yes, you can freeze sweet potato pie. Just make sure it’s covered well so it doesn’t get freezer burn.
You may also want to make it in a pie dish you don’t plan to use again before you take the pie out of the freezer; or use a disposable aluminum pie plate.
The Kitchn has a great tutorial on how to freeze pumpkin pie with all sorts of helpful tips that would work just as well for sweet potato pie.
GET THE PRINTABLE SWEET POTATO PIE RECIPE
If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!
How to make southern sweet potato pie from Grandma's recipe box. Simple and easy, old-fashioned, family favorite Thanksgiving dessert from scratch.
2 cups sweet potato purée
2 large eggs
1/2 tablespoon all-purpose flour
1 cup cane sugar
1/2 cup salted butter (softened)
3/4 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 single pie crust (unbaked)
Using a mixer, mix together the sweet potato purée, eggs, flour, sugar, butter, evaporated milk, and vanilla extract.
Add in the salt, cinnamon, and nutmeg, whipping the mixture until it’s blended well. You may need to scrape the sides of your mixing bowl and mix again.
Pour the mixture into your prepared and unbaked pie crust.
Bake the pie at 350° F for about 1 hour, or until it’s firm.
Allow the pie to cool on a wire rack.
Once your pie has cooled, I recommend chilling it overnight in the refrigerator before slicing it. This is one pie that just gets better and better the next day and the day after that.
Once it’s chilled, you can slice it, add a dollop of whipped cream, and serve.
*You can use canned sweet potato if you want. Though I still prefer to use fresh sweet potatoes for the flavor. They just require a little more prep work. You can either boil, pressure cook, or bake the sweet potatoes. To make the whole process easier, I usually make Instant Pot sweet potatoes, then peel them and mash them up, right in the pot, with my immersion blender.
**You can make this pie gluten-free by substituting a good cup for cup gluten-free flour for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on any of the above ingredients, just to be safe, especially the spices you use.
5. When you go to take it out of the oven, your pie should still be a little bit jiggly. If it’s more than just a little jiggly, it needs more time in the oven. It’s a delicate balance between under-baking and over-baking when it comes to custard pie. On one hand, you don’t want it to be uncooked in the middle; on the other hand, you don’t want it to crack and be too dry. The pie will continue to cook even when you take it out of the oven. As it cools, it will firm up; and placing it in the fridge after cooling will help even more.
Can you freeze sweet potato pie?
Yes, you can freeze sweet potato pie. Just make sure it’s covered well so it doesn’t get freezer burn.
Desserts, Pies & Pastries
American
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Layered salad… Every family get-together, my aunt would make a 7 layer salad that was so delicious. Everyone looked forward to it, as we’d heap spoonfuls of the creamy deliciousness onto our plates.
This layered salad recipe, that I’m about to share with you, is one way I’ve found to get my youngest to eat his veggies. He can’t get enough of this salad.
While this recipe comes from a family cookbook made for us as a wedding gift, I’m not sure it’s the same recipe my aunt made. It seems a little different but still similar in some ways.
The best thing about this layered salad is that you can add however many types of ingredients you want. You could add boiled eggs, broccoli, peppers, tomatoes, cheese, cucumbers… There’s no end to the amount and types of layers you could add.
Looking for more salad recipes? Here are a few you may enjoy.
Grab the printable recipe below, get creating with your layers, and enjoy!
Layered Salad Recipe
Layered Salad is the perfect salad recipe for family get-togethers, parties, or your next BBQ. Add whatever types of layers you want, including cauliflower, peas, lettuce, bacon, or whatever else your heart desires.
Salad:
1 head iceberg lettuce (chopped)
12 ounces frozen peas (thawed)
1 head cauliflower (chopped)
6 green onions (chopped)
1 pound bacon (cooked, crumbled, and cooled)
Dressing:
1 cup sour cream
1 cup Miracle Whip ((or salad dressing))
1 ounce Hidden Valley Ranch Dressing Mix
1/2 cup whole milk
Wash and prep the ingredients.
In a large bowl, layer the vegetables and bacon, making sure all the veggies are dry when you add them.
In a separate mixing bowl or large measuring cup, mix the dressing ingredients, including the sour cream, Miracle Whip, dressing mix, and milk.
Spread the dressing on top of the salad, putting small tablespoons randomly around on top of the salad; then spread out with a spoon or spatula.
Cover with plastic wrap, and chill overnight or all day.
When ready to serve, stir the dressing into the salad, blending well with all the ingredients.
When it comes to Mexican food, I could probably eat my weight in it, I’m not even kidding. My guys get tired of asking me where I want to go out to eat, if and when we do go out…my choice is always Mexican.
That’s pretty much the reason why anytime I make a whole chicken (or, in this case, a turkey), chicken enchiladas are a must with the leftovers.
I’ve shared a slow cooker chicken enchilada casserole recipe in the past, but this recipe is quite a bit different with fresher, slightly healthier ingredients. This skillet casserole is super easy to make; you basically layer all the ingredients together in an iron skillet and bake.
Don’t you just love cooking in an iron skillet? I didn’t realize how much I love it until more recently.
An iron skillet is so versatile, not to mention photogenic. I almost feel like I’m going back to my days on the farm when I bring out the iron skillet.
The one thing I wanted to eliminate from this casserole was cream soup.
There are some ingredients that are easier to eliminate than others, but I found success by substituting sour cream. It was a tip I picked up via Heavenly Homemakers; they have an entire list of substitutions you can make for cream soups.
I think this casserole was even better with the sour cream than with the cream of chicken soup I usually use. If you want low-fat, you could even go that route with the sour cream. If you like creamy enchiladas, you’re sure to love this recipe.
The recipe is fairly simple to make.
Sauté the onion and green chilies.
Add in the cream cheese, sour cream, and salsa.
Add shredded turkey. Mix together well.
Then layer everything in the skillet.
Serve with sour cream, green onions, tomatoes, and anything else you prefer.
A printable recipe, including full instructions, is available below. Use up those leftovers in a very enjoyable way!
Turkey Enchilada Skillet Casserole
Turkey enchilada skillet casserole is super easy to make; just layer all the ingredients together in a cast iron skillet and bake.
1 tbsp. salted butter
1/2 large onion (finely chopped)
1 – 4 oz. can chopped green chilies (drained)
1 – 8 oz. pkg. cream cheese
1 cup sour cream
3/4 cup chunky salsa
3 cups shredded turkey (or chicken)
2 cups Extra Sharp Cheddar cheese (shredded)
1 1/2 cups Colby Jack cheese (shredded)
10 small corn tortillas (sliced into strips)
Pre-heat oven to 350°.
Melt butter in skillet. Sauté onion for 5 minutes.
Add green chilies and sauté for 1 minute.
Add cream cheese and let melt. Add sour cream and salsa, stirring to combine.
Add shredded turkey, mixing well with other ingredients. Keep warm.
Shred cheese and set aside.
Stack corn tortillas and slice in half. Then cut into 1-inch strips.
Begin layering ingredients in iron skillet. Begin with thin layer of creamy turkey mixture. Add layer of tortilla strips, then a thicker layer of creamy turkey mixture, then cheese. Repeat layers, starting with tortilla strips and ending with cheese.
Bake at 350° for 30-45 minutes, or until cooked thru and cheese is melted.
Serve with sour cream, green onions, tomatoes, and whatever else you enjoy with enchiladas. Enjoy!
Pumpkin Pear Spice Cake includes just a few of my favorite ingredients.
The holidays are a joyous time. Family, friends, holiday parties and get-togethers, delicious food, decadent holiday desserts.
A sheet cake is also a nice alternative to the traditional pumpkin roll or pumpkin pie. It adds a bit of variety, and I’d wager that it’s a bit easier or simpler to make too.
I’m looking forward to making this again for Thanksgiving.
My boys have been begging me to make it again. There’s just something about the combination of flavors…
It’s a scrumptious dessert perfect for the holiday season.
Below you’ll find a printable recipe. Enjoy and Happy Thanksgiving!
Pumpkin spice pear cake is a scrumptious holiday dessert, perfect for Thanksgiving dinner. Get the recipe for this delicious, easy to make, sheet cake.
Cake:
1 cup cane sugar
2 large eggs
1/2 cup pumpkin
1 teaspoon lemon juice
1/2 cup whole milk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
2 medium pears (washed, peeled, and diced)
Frosting:
8 ounces cream cheese (softened)
2 tablespoons salted butter (softened)
1/4 teaspoon vanilla extract
1/4 teaspoon caramel extract
2 cups powdered sugar
24 mellowcreme candy pumpkins
Cake:
Pre-heat the oven to 375° F; grease and flour a 16×10 sheet cake pan.
In a large mixing bowl, mix together the sugar, eggs, pumpkin, lemon juice, and milk.
In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Add the dry ingredients to the wet ingredients, mixing well.
Add the diced pear to the mixture, mixing well.
Spread the batter into the greased sheet cake pan, spreading it evenly in the pan.
Bake at 375° F for 20-25 minutes, or until a toothpick, inserted in the center, comes out clean and cake begins to turn golden.
Remove the cake from the oven, and allow it to cool completely.
Frosting:
Whisk the cream cheese and butter together 'til smooth and creamy.
Add the vanilla extract, caramel extract, and powdered sugar to the cream cheese mixture, mixing everything together well.
Spread the creamy frosting on top of the cooled cake.
Slice the cake and add candy pumpkins to the top of each slice; then serve!
Refrigerate the cake when not being served or eaten.
Learn how to turn fresh pear halves into baked stuffed pears, filled with butter, brown sugar, cinnamon, and pecans. This is an easy dessert recipe anyone can make and oh so delicious!
My mom has a pear tree in her front yard, and every year she shares those pears with all the kids. One season I came up with this delicious buttery recipe for cinnamon baked pears, and I’ve made them ever since.
I love the buttery crispy topping on each individual pear half. It’s like a mini, personal-sized pear crisp with every bite.
Why You’ll Love This Recipe Too
One of my favorite things about this dessert is you can change ingredients to fit any dietary need. For example, I’m gluten-free, so I sub gluten-free flour for the all-purpose flour. You can also sub dairy-free butter for the butter in the recipe.
Speaking of ingredients, there are only 6 ingredients, most of which you probably already have in your pantry.
This makes 12 personal-sized desserts with just 6 pears. That makes it a really easy and simple dessert you can make for a dinner party or get together.
Again, that buttery crispy topping; when you dig into the pear with your fork, the pear is all tender ooey gooey with that wonderful sweet topping… It’s so delicious!
Ingredients and Substitutions Notes
Salted Butter – Real butter is best, but if you need dairy-free, you can sub a dairy-free butter instead. I also recommend salted butter for the flavor it gives to each stuffed pear. Just be sure to soften it ahead of time.
All-Purpose Flour – If you’re like me and need to make this gluten-free, just sub a good gluten-free flour. I also recommend unbleached flour.
Cane Sugar – You can also use granulated sugar.
Light Brown Sugar
Ground Cinnamon – I love the flavor cinnamon adds to the topping mixture; you can also add nutmeg if you want.
Pears – Let’s talk about the best pears for baking below. I highly recommend Bartlett, as they’re usually easily available.
Pecans – These are optional, and you can sub walnuts if preferred.
What Kind of Pears Are Best for Baking?
I’m pretty sure my mom’s pear tree is a Bartlett pear tree, and Bartletts bake quite nicely. If they’re a little underripe, no worries… You just may need to bake them a tad bit longer than riper pears.
Bartletts have a sweet flavor and soft, juicy texture when baked. In fact, the topping can make the top of the pear quite ooey gooey, but when you dig in with a fork, you’ll find a soft yet firm texture below, making it the perfect combination. These pears make the best oven roasted pears, in my opinion.
Other good choices for baking might include…
Anjou
Bosc
How Ripe Do Pears Need to Be for Baking?
You want pears to be ripe but not overripe; when they start to change color and show bruising, they’re probably starting to get a bit overripe. While I’ve baked them in this condition (quite a bit, actually), keep in mind they won’t be quite as pretty, and they could fall apart.
Instead I recommend waiting ’til the pears are almost perfectly ripe, meaning they’re slightly soft to the touch but still a bit firm. They will also have a pleasant fruity smell when they’re just about right for baking.
Pears ripen on the inside first, so when they just start to soften, they’re likely ready to use. When you bake the pears, they’ll acquire that soft, juicy texture you want baked pears to have.
How to Make Stuffed Pears
The first step is to mix up the crumb topping. The topping I use is inspired by my Dutch apple crumb pie recipe.
In a large mixing bowl, combine the softened butter, flour, sugar, brown sugar, and cinnamon together with a pastry blender.
How to Assemble and Bake the Pears…
Cut the pears in half, and scoop the center of each pear out with a melon baller, making sure to scoop out all the seeds. Place all the halves on a baking sheet.
Fill in each center with the crumb topping. Then sprinkle more on top, covering each pear with the topping.
Sprinkle with chopped pecans, if desired.
Bake at 375° F for about 45 minutes, or until the crumbled topping is golden and the pear is tender when poked with a fork.
To serve, top with whipped topping or vanilla ice cream, if desired, and serve while warm.
More Topping Ideas for Cinnamon Baked Pears
I talk about oats a bit in the FAQ’s below, but you can also add other toppings, including…
Yes, you can, so you’ll want to keep an eye on them and follow instructions for baking in the recipe card. Otherwise, your pears could turn out to be quite mushy and more gooey than intended. I usually do a fork test when testing whether they’re done in the oven… Stick a fork in the pear; if it’s tender and easy to poke with a fork, it’s likely done.
Can I use oats, including instant oats?
Yes, you can; I just prefer to make stuffed pears without oats. But yes, you can add oats; in fact, if you want to add oats, you might cut the flour in half, then sub in 1/2 cup oats. Instant oats will bake faster, but they’ll work just as well as regular rolled oats.
How should you store stuffed pears?
Place the cinnamon baked pears in an airtight container and keep them in the fridge. They should keep for 3 to 5 days.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Cinnamon Stuffed Pears
How to turn fresh pear halves into baked stuffed pears, filled with brown sugar, cinnamon, and pecans. Easy dessert recipe anyone can make!
Mixing Bowl
Melon Baller
Baking Sheet
16 tablespoons salted butter (softened)
1 cup all-purpose flour
1 cup cane sugar
3/4 cup light brown sugar
1 teaspoon ground cinnamon
6 whole pears
1 cup chopped pecans (optional)
In a large mixing bowl, combine the softened butter, flour, sugar, brown sugar, and cinnamon together with a pastry blender.
Cut the pears in half, and scoop the center of each pear out with a melon baller, being sure to scoop out all the seeds. Place all the halves on a baking sheet.
Fill in each center with the crumb topping. Then sprinkle more on top, covering each pear with the topping.
Sprinkle with chopped pecans, if desired.
Bake at 375° F for about 45 minutes, or until the crumbled topping is golden and the pear is tender when poked with a fork.
To serve, top with whipped topping or vanilla ice cream, if desired, and serve while warm.
Be sure not to overcook the pears. Otherwise, your pears could turn out to be quite mushy and more gooey than intended. I usually do a fork test when testing whether they’re done in the oven… Stick a fork in the pear; if it’s tender and easy to poke with a fork, it’s likely done.
How should you store stuffed pears? Place the cinnamon baked pears in an airtight container and keep them in the fridge. They should keep for 3 to 5 days.
Bake up an easy to make cinnamon streusel coffee cake with pecans for breakfast or brunch. This praline coffee cake is moist, buttery, and topped with a crispy cinnamon sugar topping that can’t be beat.
With holidays throughout the year, coffee streusel cake seems just the right recipe to make. This particular coffee cake recipe is from my grandma’s recipe box.
This brown sugar coffee cake is so delicious, and the batter is a thick, deliciously rich batter. It’s a delight for the senses as it bakes with its sweet, cinnamon smell wafting through the house, and a taste of heaven when it’s done.
Why You’ll Love This Recipe
It’s super easy to make, and it bakes in about an hour.
The cake is buttery and moist, while the cinnamon sugar topping gives a crispy texture to the top of the cake. The cake pairs so well with that delightfully crispy topping.
You can eat it for dessert, or make it for breakfast or brunch. It’s perfect for both.
It’s an old-fashioned cinnamon coffee cake that’s especially perfect for Easter, Thanksgiving, and Christmas.
You can take it to a family get together or a church potluck.
Why Is It Called Coffee Cake?
Since the time that coffee was introduced to Europe in the 1600’s, Scandinavians liked to pair their coffee with things like sweet breads and cakes. However, the name ‘coffee cake’ really wasn’t commonly used until the late 1800’s.
As Dutch and German immigrants came to the United States, bringing their cherished family recipes with them, coffee cake began to be very popular, especially on the East Coast.
O&H Danish Bakery wrote a very fascinating and interesting history of coffee cake, where you can read more about this sweet breakfast treat and how it came to be.
Ingredient Notes
Most of the ingredients you probably already have on hand. Here are a few with notes…
Butter – I like to use unsalted butter for the cake and salted butter for the topping. Whatever you do, be sure to use real butter; don’t use margarine, as that will completely change the texture and flavor of your finished cake.
All-Purpose Flour – You can make this with regular all-purpose flour or a good gluten-free all-purpose flour. Just be sure if you do make it gluten-free that you also add a little xanthan gum, as well as check all of your other ingredients to make sure they’re truly gluten-free.
Evaporated Milk – You can use any brand of evaporated milk you happen to have.
Brown Sugar, Cinnamon, and Chopped Pecans – These 3 ingredients, along with the flour and butter, really give the topping the best flavor. In my opinion, they really make the recipe. While I love pecans in this coffee cake, if nuts aren’t your thing, that’s ok; go ahead and leave them out.
How to Make Cinnamon Streusel Coffee Cake
Before you get started, be sure to gather your ingredients. Then grease an 8×8 baking dish, and pre-heat the oven to 350° F.
Also, keep in mind that you can double this recipe and make it in a 9×13 baking dish or a bundt pan, if you’re needing to feed a bigger crowd.
Let’s Start with the Batter…
Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well ’til combined.
Sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
At this point, you’ll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Now for the Topping…
Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
Add the chopped pecans and softened salted butter to the mixture, mixing ’til combined.
Your mixture will be a crumbly mixture, perfect for crumbling onto the cake.
How to Layer a Praline Coffee Cake
Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
Cover with half the batter.
Then crumble 1/3 more of the praline topping mixture.
Scoop and spread the remaining batter on top of that.
Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
Bake the cake at 350° F for about 1 hour, or ’til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
Expert Tips and Recipe FAQ’s
What’s the difference between coffee cake and crumb cake?
Coffee cake is more cake, less topping; crumb cake is more topping, less cake. Crumb cake has a much thicker topping on it.
How can I keep streusel topping crunchy?
This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.
Why does the streusel sink?
As your coffee cake bakes, the streusel will sort of meld into the cake… Meaning some of it will actually melt and combine with the top of the cake. It’s made of things that melt together, including the butter, cinnamon, and sugar; and that’s ok. However, the flour is there to keep the whole thing from just melting down into the cake entirely, and that melding together, in my opinion, is what makes this cake taste even better.
Can I make this cinnamon streusel cake ahead of time?
Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.
Can I freeze coffee cake with pecans?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Cinnamon Streusel Coffee Cake with Pecans
Easy to make cinnamon streusel coffee cake with pecans. Moist, buttery, and topped with a crispy cinnamon sugar topping.
8×8 Baking Dish
Mixer
Liquid Measuring Cup
Coffee Cake Batter:
1/4 cup unsalted butter (softened)
6 tablespoons cane sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup evaporated milk
1/2 tablespoon lemon juice
Streusel Topping:
3/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons all-purpose flour
1/4 cup chopped pecans
1/4 cup salted butter (softened)
Grease an 8×8 baking dish, and pre-heat the oven to 350° F.
Coffee Cake Batter:
Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well 'til combined.
In a separate bowl, sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
Mix together the evaporated milk and lemon juice in a liquid measuring cup.
Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
At this point, you'll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Streusel Topping:
Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
Add the chopped pecans and softened butter to the mixture, mixing 'til combined. The mixture will be a crumbly mixture, perfect for crumbling onto the cake.
Layer the Cake:
Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
Cover with half the batter.
Then crumble 1/3 more of the praline topping mixture.
Scoop and spread the remaining batter on top of that.
Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
Bake the cake at 350° F for about 1 hour, or 'til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
How can I keep streusel topping crunchy? This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.
Can I make this cinnamon streusel cake ahead of time? Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.
Can I freeze coffee cake with pecans? Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.
