Here are a couple of my favorite fall recipes. What are some of yours?
The first is pumpkin bread. It’s impossible to mess this up, and it’s sooo yummy!
3 cups plain flour
3 cups white sugar*
½ tsp baking powder
1 ½ tsp salt
2 tsp baking soda
1 tsp each cinnamon, cloves, and nutmeg
1 cup oil
1 cup water
1 15-ounce can pumpkin
1 cup chopped nuts
Mix dry ingredients first, then blend in the rest. Bake in two greased and floured loaf pans for 50 minutes at 350. Check for doneness. Don’t overbake. *I bake with Xylitol, which is a naturally occurring sugar substitute found in most plant sugar substitute, and it bakes like a dream! Great for diabetics and if you’re looking to lower calories.
Seriously, a fabulous way to get fall veggies in your diet 🙂
The next is Creamy Praline Pecan Pie from my cousin, Gay Hall (waving to you, Gay!) in Winchester, TN. I LOVE this pie, and it’s a sure fire hit every time I make it. And that has nothing to do with me. That’s the doin’ of the cream cheese, sugar, butter, and pecans. They take all the credit, and deservedly so.
Creamy Praline Pecan Pie
8 oz Cream Cheese
8 oz Cool Whip
1 cup powdered sugar
2 cups pecans, coarsely chopped (I left some of my whole as you can see below)
1 cup coconut (from the bag, not frozen)
1/2 cup butter, melted
Caramel Syrup (like you use on ice cream)
1 Baked Pie Shell
For the pie filling:
Blend the first three ingredients (cream cheese, cool whip and powdered sugar) well with a mixer, then chill as your baked pie shell is cooling.
For the pie topping:
Stir the pecans, coconut, and butter together, spread on a slightly greased cookie sheet, then drizzle liberally with Caramel Sauce. Did I say liberally? (It warrants saying it again.) Put the cookie sheet in the oven and bake the topping at 350 for 15-20 minutes or until brown (watch, so it doesn’t burn).
The topping ready to bake. Oh. My.Word. This stuff is fabulous!
Some people who shall not be named (Linda Rivers Attaway) add chocolate syrup to this recipe. And while I adore chocolate and would marry it if it wore pants, I think adding chocolate to this pie is a sin. But if you must sin, let it be with chocolate. And let it be on your own head. Or…pie.
As the pecan topping cools after baking, take your cream cheese mixture from the fridge and spread that into your pie crust…
Here’s the pie filling ready to be covered in that luscious topping. Come to Mama!
Simply spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top (can you have too much caramel? I don’t think so), and you’re done! Keep pie refrigerated until ready to eat. Truly one of my favorite pies. To make and eat.
Be sure and let me know if you bake either of these recipes. We’ll be recipe soulmates.
By the way, do any of you own an antique pie safe? Please tell me if you do, so I can envy you before promptly repenting.
I’ve been looking for an affordable antique pie safe for years.
Let me know if you have one you want to bring to my house.
I really need to lock up my pies.
So, those are two of my favorite fall desserts. What are yours?
How many of you are frantically sewing last minute sequins and finishes to Halloween costumes today? Tell me what you’re sewing, please, and what your little munchkins are dressing up as.
So grateful for our community here.
Love you gals!
Cutest video of a little boy as a Minion!