We had beautiful, crisp weather in the New York area this weekend. The weekend was full of cooking autumn dinners and dessert (pumpkin crisp recipe to follow!). I also tackled organizing the bathroom top to bottom so will be sharing that as well. Of course I used my foolproof steps to do so. But let’s talk food.
What did I cook this weekend?
Fridays as always are evenings where my Mr. SB comes in late. Last week was a stressful one (hence my lack of blog posts) so cooking something yummy on Friday was a great stress reliever. I admit – I love pumpkin both in savory and sweet dishes (with the exception of pumpkin pie…not sure why I do not like pumpkin pie!). So I went in search of a savory, pumpkin-based sauce and found a great recipe from Rachel Rae. Rachel is famous for her 30-minute meals and this recipe for pasta with pumpkin sage sauce and sweet Italian sausage was delicious. It also refrigerated well so we had leftovers last night:)
Saturday morning meant looking in the fridge/freezer at leftovers and figuring out what kind of home made soup to make. It turns out the easiest pot roast recipe in the world also makes a fantastic Beef and Barley soup. I promise recipes to come. In the meantime a quick photo.
Pumpkin Crisp – the perfect fall dessert
So here’s the deal – I love pumpkin bread, pumpkin spice and most pumpkin desserts (except pumpkin pie). A few years back I had pumpkin bars which had this delicious, gingerbread crust and tender filling. It made me think about why not having a pumpkin crisp with those same flavors. Combine all that gingery goodness into a crumbly mixture and layer it on top of the yummy part of pumpkin. It came out delicious. So here is the recipe…enjoy!
- Deep square or rectangle pan.
- 1 15 ounce can pumpkin puree
- 2/3 c sugar
- 1 5 oz can evaporated milk
- 3 eggs
- 1 tsp vanilla extract
- ⅛ tsp of nutmeg
- ¼ tsp of cinnamon
- 2 tsp pumpkin pie spice or more if you love pumpkin spice!
- 1/4 tsp salt
- 1 c Gingersnap cookie flour made by putting Gingersnap cookies in the food processor
- 1 c quick oats
- 1/3 c brown sugar
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 c butter softened
- ½ tsp of pumpkin pie spice
- Preheat oven to 350°F.
- Grease a deep square or rectangular pan or a 2-3 qt casserole dish.
- In a large bowl, whisk together the first ingredients through salt, and then pour into the prepared dish.
- In a medium bowl, combine the ground up gingersnap cookies, oats, brown sugar, pumpkin pie spice, baking soda and powder. Then, use a fork to incorporate the butter into the dry mixture.
- Bake the custard for 20 minutes. Once you see it start to harden at the edges and set, you can add the crumble topping. If you add the crumble mixture right away it may sink!
- Bake for another 20 to 25 minutes, or until the center of the pumpkin pie filling reaches 175°F. The center will still have a little wiggle, but it won’t be super runny.
- Serve with ice cream and a drizzle of caramel sauce if you so desire.