As much as I love pumpkin and as much as I do love pie, I cannot seem to find a liking for pumpkin pie. There’s something about the texture that gets to me. It’s almost slimy, like a flan, and I learned back in eighth grade Spanish class when I had to make flan, that flan and I were never going to be friends. I would have been more keen on making a pumpkin cheesecake – which may just have to happen in the future anyway – but upon request, I made a pumpkin pie. I gave it a try, and that’s what counts, right?

But my friends, just because I don’t enjoy pumpkin pie, doesn’t mean you can’t! It’s super easy to make and some say it’s quite delicious. Top it with some whipped cream and you have a dessert sure to impress. One of my biggest downfalls when it comes to baking or cooking is that I spend too much time searching for the perfect recipe, but this time, I use the recipe right on the back of the Libby’s pumpkin pie can.

I’m curious… how many people actually like pumpkin pie?

Classic Pumpkin Pie
from Libby’s

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Summer is in full swing and us foodies know exactly what that means: fresh produce! I’m not just talking fresh from the super market. I’m talking ‘step outside into your garden and pick-your-own’ fresh. Farmers markets are popping up along the sides of streets and veggies are plentiful. What better way to put them to use than to cook and bake with them!

I picked up some local blueberries and peaches and knew exactly what I wanted to make. I had in mind a cobbler or berry crisp of some sort. I wanted them baked so that their natural flavors would run and mix into a sweet fruit juice at the bottom of the pan. Originally, I had in mind a pie crust bottom with a cinnamon-brown sugar and oat mixture on top; kind of like a crumble. I quickly changed my mind when I found this recipe. It stole my heart and I knew exactly what shape I would use for the crust. It also helped that I had the same exact pan in my cabinet! The top crust is biscuit-like and flaky with an added sweetness from the sugar. (I topped it off with a bit more sugar before I stuck it in the oven, too.)

As much as baking in the summer can be hot and sticky, I love it. I love the smells of fresh fruits and vegetables mixed with seasons and spices coming together. I have an overstock of cucumbers, zucchinis, yellow squashes, and eggplant right now so baking this week is a must! That being said, I’m always on the hunt for new recipes… any suggestions/recommendations? What’s your favorite dessert to make during the summer?

Blueberry & Peach Cobbler
adapted from Sweetfineday

• 1 3/4 cup flour
• 1 Tablespoon baking powder
• 3 Tablespoons sugar
• 1/2 teaspoon salt
• 5 Tablespoons butter
• 1/2 cup half & half
• 4 nectarines, pitted and cut into 1/2-inch cubes
• 1 1/2 cup blueberries
• 2 Tablespoons sugar
• 2 Tablespoons flour

Directions:

Mix the flour, baking powder, sugar, salt and butter together in an electric mixer with the paddle attachment on low speed until the butter is mostly incorporated into the flour. Pour in the half & half and mix just until a dough forms. Roll the dough on a well-floured surface to about 1/2-inch thickness. Cut into 2-inch shapes (I did squares, but anything will do, or even just tear the pieces by hand into random shapes) and set aside.

Preheat the oven to 350 degrees. Mix the remaining ingredients together in a large bowl, then pour into a baking dish just big enough to comfortably hold all the fruit. I used a 10-inch round, 1-inch deep ceramic dish, but anything else will do. Arrange the cut biscuit dough on the top of the fruit, leaving a few small spots uncovered. Put the dish on a baking sheet (it will most likely bubble over) and bake in the preheated oven for about 45 minutes, or until the biscuits are golden and the fruit is bubbling. Let cool a bit before serving.

I love this recipe.

This apple pie is so simple to whip up and tastes delicious! The butter syrup mixture thickens on the stove to make a home-made caramel that gets poured over the crust. I love this pie because it never gets watery and the crust always has a perfect crunch. Perfect after-dinner dessert for those chilly autumn nights.

Trust me, you don’t want to miss out on this…

“American” Apple Pie

Ingredients

• 1 package double pastry pie crust
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
• 2 tbsp cinnamon
• 6 apples (Granny Smith are recommended)

Directions

Preheat oven to 425 degrees. Peel, slice, and core apples. Toss apples with the cinnamon.

Melt butter in a sauce pan. Stir in flour to thicken. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature and simmer for 5 minutes.

Place the bottom crust in a 9″ pie pan. Fill with apples. Cover with basket weave crust. Gently pour the sugar and butter syrup over the crust making sure to cover entire pie, but not drip off the edge.

Bake for 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes.