This recipe is straight from Smitten Kitchen and I would recommend checking out her post for more details if you haven’t made it before. This differs from the pumpkin bread I grew up with my mom making, which I still love, but I’ve continued to make this ever since I found the recipe (and my mom loves it too). I sometimes add walnuts into the mix, and I definitely serve with cream cheese for spreading on each slice.
Jessie’s version of a “healthier” pumpkin pie, but let’s be honest, is any pie really healthy?
Is it really tiramisu if there’s no coffee in it? If you love these flavors it doesn’t matter. It’s still a delicious “pick me up” treat.
Standard pumpkin pie.
Rich, buttery, autumn-spiced custard bake perfect for brunch in the Fall.
Who wants to go pumpkin picking?
All the richness of pound cake with those lovely spices you typically get with pumpkin pie.
Serve a la mode if desired – this tastes great with a scoop of Stonyfield Farms Vanilla Chai ice cream.
Egg nog in the batter helps to round out the rich flavor.
House-infused pumpkin spice vodka blended with vanilla chai ice cream and caramel for a decadent frosty fall cocktail.