nerdy pumpkins

MINI PUMPKIN PIES

Yield: 2 dozen

The things you’ll need

Ingredients

Dough
  • 2 ½ cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoon buttermilk
Pumpkin Filling
  • 6 oz. cream cheese at room temperature
  • 1 ¼ cup pumpkin puree
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
Decoration
  • Egg wash
  • Pastry brush
  • Decorating bag fitted with a #849 tip
  • Cinnamon for decoration
Equipment
  • Large mixing bowl
  • Mini tart pan
  • Plastic wrap
  • Round cookie cutter
  • Rolling pin
  • Baking sheet tray lined with parchment
  • Two medium mixing bowls
  • Hand mixer
  • Two rubber spatulas
  • Small ice cream scoop

Let’s get started!


Dough
  1. In a large bowl, combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until the mixture resembles coarse meal. Drizzle in ice-cold buttermilk. Work in the buttermilk to form a dough.
  3. Form the dough into two discs and wrap tightly in plastic wrap and chill for 2 to 24 hours to set.
Filling
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl use a hand mixer to combine cream cheese and brown sugar until smooth. Add eggs one at a time, mixing between each addition and scrape down the sides as necessary.
  3. Add pumpkin, spices, salt and vanilla extract and beat until smooth.
  4. When dough is set, roll out to 1/8 an inch thick and cut circles out using the round cookie cutter. Line dough rounds into each tart pan.
  5. Use a fork to prick the bottom of the crust then brush egg wash on the tops of each cup. Scoop filling into each pie cavity almost to the top, almost 2 tablespoons.
  6. Bake for 12-15 minutes. Allow to fully cool before adding topping.
  7. In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff. Scoop into a decorating bag attached with a #849 tip.
  8. Sprinkle each pie with a bit of cinnamon. Ta-da! Mini pumpkin pies!

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting


Yields 1 dozen cupcakes

The things you’ll need

Ingredients

Cupcake
  • 1 ¾ cup all purpose flour
  • 1 ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • ½ cups oil
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
Frosting
  • 8 ounces cream cheese at room temperature
  • ½ cup butter
  • 2 ½ cup sifted powdered sugar
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
Equipment
  • 2 large mixing bowls
  • Medium mixing bowl
  • Whisk
  • 2 rubber spatulas
  • Electric mixer
  • 2 sets of whisk attachments
  • Baking sheet lined with parchment paper
  • Ice cream scoop
  • Cupcake tray
  • Orange silicone liners
Decoration
  • Decorating bag fitted with a #849 tip
  • Pumpkin candies

Let’s get Started!

Cupcake
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl, whisk together flour, spices, salt, baking powder, and baking soda. Set aside.
  3. In a large mixing bowl, use a hand mixer to combine the sugars, oil, pumpkin, eggs and vanilla extract until smooth. Fold in dry ingredients until just combined.
  4. Scoop batter into lined cupcake tray about ¾ full. Bake for 20 to 22 minutes. Allow to fully cool before frosting.
Frosting
  1. Use a hand mixer to beat cream cheese and butter until light and fluffy. Add in powdered sugar, salt, vanilla and cinnamon and mix until smooth.

Time to decorate!

  1. Scoop frosting into a decorating bag fitted with a #849 tip. Pipe two swirls on top of each other and top with a pumpkin candy.
  2. Ta-da! Pumpkin cupcakes with cinnamon cream cheese frosting!
2

First fall project of what I’m hoping will be a cute little table set! This could be a coaster or candle holder! What do you think?

Pumpkin Pie Dip


Yields 6 cups

The things you’ll need

Ingredients
  • 12 ounces cream cheese
  • 2 cups powdered sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon pumpkin pie spice
  • ½ teaspoon ginger
  • 1 cup heavy cream
  • Graham crackers
  • Sliced apples
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Sifter
  • Rubber spatula
  • Electric mixer
  • 2 sets of whisk attachments

Let’s get Started!

  1. Combine cream cheese and sifted powdered sugar into a large mixing bowl. Using a hand mixer, whip until light and fluffy. Mix in pumpkin, vanilla extract and spices until well combined.
  2. In a medium mixing bowl, use a hand mixer to whip heavy cream until stiff peaks.Gently fold in whipped cream into the pumpkin mixture until no streaks show.
  3. Serve with graham crackers and sliced apples. Ta-da! A pumpkin pie you can dip into!
3

So franangelofkindness and spaztasticnerd and I decided to paint pumpkins instead of carving them and it turned out….. Well…. Let’s just say we had fun.
Misty ( franangelofkindness) made the punk ception and the bloody cat. Emma ( spaztasticnerd) made your notp is canon and the Harry potter one. I made the night vale/desert bluffs and the “ghost” pepper one. Then we all did pikachu with a mustache.