We had a request to make a pumpkin pie without evaporated milk. Using the pumpkin pie mix, we came up with this recipe and tested it in the office. During the test, an exclamation rang out “this tastes exactly like my Grandma’s pumpkin pie,” and then we had the perfect name!
1 can Farmer's Market pumpkin pie mix
2 tablespoons brown sugar
1 1/2 teaspoon cornstarch
1/2 cup half and half
1/2 cup milk
1 deep dish pie crust
Preheat oven to 375ºF. In a bowl, whisk together the brown sugar, cornstarch and salt. Add the pumpkin, eggs, cream and milk and whisk to combine. Pour the filling into a deep dish pie crust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly. Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.
Delicate and creamy, this recipe is so good that you will want to make it all of the time. Don’t get overwhelmed by the ingredient list, you should have most of the items stocked in your pantry. This recipe was baked by Farmer’s Market employee, Emily Goracke and won second place at our Thanksgiving company potluck recipe contest. It’s based off of an Epicurious recipe. Enjoy!
1 1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted and slightly cooled
1 can Farmer's Market Pumpkin
3 large eggs
1/2 cup light brown sugar
2 tablespoons half and half
1 teaspoon vanilla
2 tablespoons bourbon
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3 8-oz. packages cream cheese, at room temperature
1 1/2 cup sour cream
1 tablespoon sugar
3 tablespoons bourbon
Stir together crumbs, sugar and butter. Press in a single layer on the bottom and up sides of a springform pan. Chill in the freezer for at least fifteen minutes.
Preheat oven to 350ºF. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a large bowl. In a separate bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Add cream cheese and beat with an electric mixer on high until creamy. Reduce speed and add pumpkin mixture. Pour filling into crust, smoothing top. Bake until center is set, 50 to 60 minutes. LEAVE OVEN ON. Transfer to a rack to let cool while making the topping (about 5 minutes).
Whisk together sour cream, sugar, and bourbon. Spread on top of cheesecake and bake for 5 minutes more. Cool cheesecake completely before transferring to the refrigerator. Refrigerate for at least 4 hours before serving.
Searching for an easy recipe for dinner? Try this amazing pumpkin chili. The best part is…they’ll never know it’s laced with creamy pumpkin puree.
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground beef
1 (14.5 ounce) can diced tomatoes, with their liquid
1 can Farmer's Market pumpkin
1 cup water
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper, to taste
1 (15 ounce) can black beans, rinsed and drained
Garnish: frito chips. sour cream, cheddar cheese
Brown meat over medium heat. Once it begins to release juices, add onion, bell pepper, jalapeños and garlic and cook, stirring frequently. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Add some frito chips to a bowl. Ladle chili over the fritos and top with sour cream and sharp cheddar cheese.
These little pies have a fluffy cream cheese filling sandwiched with airy pumpkin cakes. They are decadent and scrumptious. Enjoy!
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
pinch of ground nutmeg
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups Farmer's Market Pumpkin Puree (1.5 cans)
2 large eggs
1 teaspoon pure vanilla extract
Cream Cheese Frosting:
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. In a separate bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk each addition until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Use a small ice cream scoop with a release mechanism to drop a tablespoon of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until a toothpick inserted into the center of each cookie comes out clean, about 20 - 25 minutes. Let cool completely on pan.
Cream Cheese Frosting
Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar (a little at a time) and vanilla, beat just until smooth.
Transfer filling to a pastry bag. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Top with another cookie, pressing down slightly so that the filling spreads to the edge of the cookies. Refrigerate for at least 30 minutes before serving and up to 3 days.
We found this awesome comic from Mutts author Patrick McDonnell. We just love it because it is so true. So many of our consumers call in to tell us how their pets digestion is so much better since they started adding a little Farmer’s Market canned pumpkin to their diets. It’s amazing what a little pumpkin can do! Do you have a story? Let us know about it!
Have you ever heard of spoon bread? It’s a delightfully delicious cross between grits and cornbread. This savory culinary creation is the perfect side dish for holiday feasts or any special night.
2 1/2 cups whole milk
1/2 cup unsalted butter
1 1/2 teaspoons salt
1 cup stone-ground yellow cornmeal
1 cup Farmer's Market pumpkin puree
3 large eggs, separated
1 1/2 tablespoons fresh chives, chopped
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Preheat oven to 350ºF. Bring butter, salt and milk to a simmer in a large saucepan. Reduce heat and gradually mix in the cornmeal. Simmer while stirring until thickened, about 2 minutes. Remove from heat and add the pumpkin to the mixture. Meanwhile, whisk egg yolks, chives, thyme, cayenne pepper, ginger and nutmeg together in a large bowl. Whisk in the cornmeal mixture and set aside. In a medium bowl, beat the egg whites using an electric mixer until soft peaks form. Whisk 1/4 of the egg whites into the cornmeal mixture. Gently fold in the remaining egg whites. Pour the batter into a loaf pan. Bake for 40 - 45 minutes or until the bread starts to pull away from the pan. Serve warm.
This recipe is ridiculously amazing. I couldn’t wait for them to cool down last night and ate 2 straight away.
For the Scones:
2 cups all-purpose flour
6 Tablespoons cane sugar
1 Tablespoon baking powder
½ teaspoon sea salt
1/4 - 1/2 teaspoon ground cinnamon
1/4 - 1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
3/4 cup canned Farmer's Market Organic Pumpkin
3 Tablespoons half-and-half
1 large egg
8 oz. mascarpone cheese
3 Tbsp. pumpkin puree
¼ tsp. pumpkin pie spice
½ tsp. vanilla extract
Pinch of salt
1 ¼ cups powdered sugar
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or, if you have it, a pizza stone works well as well. Combine dry ingredients in a large bowl. Cut the butter into the dry mixture until the mixture is crumbly and there are no big chunks of butter.
In a separate bowl, combine the pumpkin, half-and-half and egg. Mix egg mixture into dry ingredients, and form the dough into a ball. Form the dough into a large rectangle 1 inch thick and about three times as long as it is wide. Cut the rectangle into equal thirds so that you have three smaller rectangles remaining. Cut each of the smaller rectangles in an 'X' pattern. This should give you 12 roughly equal scones.
Arrange scones on baking sheet or pre-heated pizza stone. Bake for 14 minutes, or until light brown (times with pizza stone may decrease).
For the Mascarpone Pumpkin Icing:
In a small bowl, combine mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt until smooth. Add powdered sugar. Chill in freezer for about an hour.
Allow scones 30 minutes to cool. While scones are warm but not hot spread the icing on top of scones and allow a few minutes for it to set.
Are you looking for the perfect gift that’s both thoughtful and quick? Look no further! Farmer’s Market is to the rescue with our cute little ultimate pancake party mix.
Ultimate Pancake Party Mix:
4 cups flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup ultimate pancake party mix
1 cup milk
1 tablespoon butter, melted
1/2 cup Farmer's Market Sweet Potato Puree or Pumpkin Puree
Whisk together ingredients in a large bowl. Pour contents into a mason jar or other decorative jar. Pair with assortment of chocolates, marshmallows, walnuts, one can of Farmer's Market Pumpkin and 1 can of Farmer's Market Sweet Potato.
On a small card, write the following instructions:
Combine 1 cup of pancake mix with 1 egg, 1 tablespoon butter (melted), 1 cup milk, and 1/2 cup of puree. Mix until smooth. Fold in your choice of toppings. Heat a lightly oiled pan and pour a scoop of the batter on the pan. Brown on both sides. Serve warm. Makes 6 - 8 pancakes
We just harvested our alfalfa cover crop! Here are some shots of the harvest. We can’t wait to get our soils yield another bountiful harvest. The next year of yummy Farmer’s Market gourmet, organic purees is upon us!