Tag: pecan streusel

Mini Pumpkin Pies for a Crowd

I’m really not much of a freezer person, but there is one recipe that I make every year for the holidays and it’s this one. These mini pumpkin pies are so festive and seasonal, and they’re great to have in the freezer as a pretty and delicious side dish. I always have them on hand for last minute company and they are so kid-friendly too.

What I love about this pie is that it’s very adaptable. If you are nut free, use oats in the streusel in place of nuts. You can make large or mini pies and swap in different types of milk or oils. You can make your own pie dough or pumpkin puree, if you’re so inclined, or go for the easy store-bought variety. In short, stock your freezer and you can thank me later!

Mini Pumpkin Pies with Pecan Streusel

29oz. can pumpkin (not pie filling)
3/4 c brown sugar
1/2 c almond or coconut milk
3 eggs
1 tsp cinnamon
1 tsp vanilla
Pinch of salt
30 mini pie shells

Topping:
2/3 c flour
1/2 c brown sugar
1/2 c chopped pecans (use oats for nut-free)
1/3 c oil
Pinch of salt

Method:

Preheat oven to 350 degrees.

In a bowl, combine the pumpkin with brown sugar, milk, eggs, cinnamon, vanilla and salt. In a separate bowl, combine the topping ingredients until crumbly. Fill the pie shells with the filling and divide the streusel among the pies. Place on two parchment-lined baking sheets and bake for 45-55 minutes, until crust is lightly browned.

OPTIONAL: Melt some cookie butter and drizzle over pies before serving.

FREEZING INSTRUCTIONS: Place the pies in a single layer in the freezer and freeze until solid. Once frozen, you can layer the pies in a pan, with parchment between the layers. Wrap with saran wrap and foil. Bake the frozen tarts until heated through and serve.

Related Recipes:

cookie butter pumpkin pie
pumpkin banana souffle
pumpkin cake

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Honey Hasselback Baked Apples
with Brie & Pecan Streusel


I heart brie. I never thought I could be a semi-moldy-cheese kinda girl but here. I. am.


When Natural & Kosher Cheese asked me to go all Rosh-Hashanah-out on their brie, I was only too happy to oblige. I knew I had to do something with apple & honey, because besides being the symbol for a Sweet New Year, fruit and honey just go so well with brie! Case in point: these dried fruit brie bites. Mmm mmm good.

If moldy cheese and fruit sound gross to you, let me tell you this: I did a cheese demo a few months back, and I had a room full of people who thought the same. Many of them had never tried brie before, and they had no plans to. But after watching me make my brie en croute with homemade fig jam, they warmed up to the idea of melted gooey cheese smothered in sweet fruit. A few bites later they were all over it, stinky cheese and all!


If you’re still on the fence, let me assure you that when I say stinky cheese, I don’t mean bleu-cheese-style. I would NEVER go near that stuff! Brie has an edible white rind that, yes, does have mold in it, but it is oh so mild. You can always cut it off if you want to get to the gooey interior of the cheese minus the (slight) funk.

Now that we’ve (hopefully) got you passed the brie, can we please discuss the hasselbacking? Y’all know I’m kinda obsessed with hasselback anything. And after this hasselback salami, now you all are too! I promised myself I’d be hasselbacking lots of other foods, and after seeing this video on cookinglight, I was all over hasselbacking my apples! How gorgeous are they? Gosh, I have so many hasselback ideas up my chef sleeve, I can’t wait to share them with you!


Now if you want to skip the brie on these and just go pareve for a fantastic dessert, feel free to leave out the cheese and use margarine or coconut oil in place of the butter. Top it off with some ice cream and you’ve got yourself a golden dessert for your holiday meal! (Or, do yourself a favor and stick to the cheese, and serve this up for a special Rosh Hashanah breakfast!).

Honey Hasselback Baked Apples with Brie

2 apples
1/2 wheel of Natural & Kosher Cheese brie
1 tbsp butter, melted
1 tbsp honey

Pecan Streusel

2 tbsp chopped pecans
2 tbsp oats
1 tbsp flour
3 tbsp brown sugar
1/8 tsp cinnamon
1/8 tsp salt
1 1/2 tbsp butter, softened

Method:

Preheat oven to 400 degrees.

Core the apples using an apple corer and cut the apples into 4 equal wedges. Cut slits in the apple wedges, taking care not to cut all the way through.

In a small bowl, mix the honey and melted butter. Stuff thin slices of brie in between the apple slices and brush with honey butter. Bake, covered, for 15-20 minutes, until apples have softened.

In a bowl, combine the streusel ingredients. Spread the pecan streusel over the apples, stuffing it in between the slices. Return the apples to the oven (uncovered) and bake until the streusel is browned and crispy, 5-10 minutes.

Serve warm, with a drizzle of honey.

PAREVE OPTION: To make these pareve, leave out the brie and use margarine or coconut oil instead of the butter.


This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

apple and honey tart
hasselback sweet potatoes with apples
dried fruit brie bites

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