Impossibly Easy Pumpkin Pie

I'm continuing to (slowly) slosh my way through a backlog of posts, and this is one that I have been meaning to get up on the blog for months.

Now, I love me some pumpkin, but oddly enough, I've never posted my go-to classic pumpkin pie recipe. And today is still not that day, unfortunately. But instead, I have another variation of pumpkin pie to post -- the "Impossibly Easy" kind.

Why? I'm glad you asked. Necessity. I needed a quick pumpkin pie recipe using the ingredients I already had on hand in my pantry, which did not include pie crust, or butter or shortening, which precluded me from making a from-scratch crust (also working against me was the time factor). But, what I did have on hand was Bisquick.

Applesauce Spice Cake

My LO was supposed to be a Thanksgiving baby, due to arrive on November 21st. But he had very different plans. I actually went into labor on Halloween, the day after Sandy passed through when we still had no power, and I didn't end up delivering until 2 days later courtesy of an emergency c-section.  Toss in coming home to 4 downed trees on our property after a week in the hospital, and it has been a very busy month!

Gingerbread Bread Pudding

I love me some gingerbread. Normally, I make several batches throughout the holiday season, as well as the occasional gingerbread man and decorated gingerbread house. This year, I decided to add a twist and combine two of my favorite things, and make Gingerbread Bread Pudding!

I got the idea from Bobby Flay’s pumpkin bread pudding (which I would also like to try someday), but I tweaked the recipe a decent amount, not the least of which was making use of gingerbread, and using mixes that Betty Crocker sells, for added convenience!

Pumpkin Pecan Cheesecake Pie

I. Love. Pumpkin. Pie. In fact, let’s be honest: I love pumpkin anything. But pumpkin pie is the very pinnacle of all pumpkin desserts as far as I’m concerned. I used to make a traditional pumpkin pie every year, but last year I went in a different direction, rolling out a brand-new type of pie, and haven’t looked back since. This new pie, the Pumpkin Pecan Cheesecake Pie, is my definitive holiday pie. It is like three desserts wrapped into one, and although it might sound busy, this pie has the most wonderful blending of flavors that results in my favorite Thanksgiving dessert.

Pumpkin Blondies

Hands down, my favorite flavor of the Fall is pumpkin -- pies, bars, cakes, soups, you name it, I love it. My Autumn baking season, roughly from September until Thanksgiving, is positively dominated by pumpkin in all its many permutations, and this post is no exception. Last year, I modified a pumpkin cookie recipe with great  success, so this year I decided to try my hand at some pumpkin bars, which are more like blondies due to their moist, dense texture. I modified a basic recipe from Martha Stewart, changing around the proportion of pumpkin, as well as the amounts and kinds of sugar, spices, and some of the mix-ins. Like my cookies, I added butterscotch chips to these in lieu of the chocolate chips that the original recipe calls for, because the combination of pumpkin and butterscotch is just too darn good to pass up!