Traditional recipes

Pumpkin Pie with Brown Sugar-Walnut Topping

Pumpkin Pie with Brown Sugar-Walnut Topping



  • 1/4 cup (packed) golden brown sugar
  • 1/2 teaspoon ground cinnamon


  • 1 12-inch round Pie Crust (click for recipe)


  • 1 cup (packed) golden brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pure pumpkin
  • 1 cup heavy whipping cream

Recipe Preparation


  • Combine all ingredients. Using on/off turns, blend to fine crumbs. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.


  • Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.

  • Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.


  • Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.

  • Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.

  • Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. Tent with foil and chill. Let stand at room temperature 1 hour before serving.

Recipe by Carolyn Beth Weil,

Nutritional Content

One serving contains the following: Calories (kcal) 482.1 %Calories from Fat 52.6 Fat (g) 28.2 Saturated Fat (g) 14.6 Cholesterol (mg) 124.1 Carbohydrates (g) 53.8 Dietary Fiber (g) 2.6 Total Sugars (g) 38.5t Net Carbs (g) 51.2t Protein (g) 6.3Reviews Section

Brown Sugar Streusel Topping

This versatile Brown Sugar Streusel Topping can be used in so many ways and adds an extra tasty flavor and texture to so many delicious desserts! I absolutely love topping just about any muffin variety with this brown sugar and cinnamon streusel for a sweet, crunchy layer.

Don't limit the use of this sweet streusel to just toppings! Swirl it into cheesecakes and coffee cakes, quick breads, and so much more!!

Brown Sugar Streusel is an easy and delicious way to add great flavor to everything from coffee cake, to cheesecake, to muffins and more!

Brown Sugar Candied Walnuts

These Brown Sugar Candied Walnuts will be your go-to topping for sweets, salads, and snack mixes! But watch out or you might just find yourself eating the whole batch by the handful!

Can we talk about Halloween?

I&rsquom pretty sure that when I was young that on the afternoon of October 31st my mom let me dig through her closet to find something to wear for 2 hours that evening. Then we would bundle me up in every pair of sweatpants in the house along with my warmest coat and 3 scarves. Mom would let me use her Avon samples to apply whatever makeup I wanted. Those little teeny tiny lipstick samples were my favorite.

Finally my mom would put my &ldquocostume&rdquo over the stuffed sausage, stage makeup version of me and I would stand around (I couldn&rsquot sit because I was so bundled) until it was time to go outside. This was Ohio where snow and frigid temperatures are anxiously awaiting the calendar to turn the page to October. Fall- what is Fall? That lasts for about 17 minutes in September.

I remember the lady who gave out Little Debbie Cream Pies, the family who thought it was their mission in life to scare little children with severed head scarecrows and nausea-inducing strobe lights, as well as the neighbor who handed out pennies. <&ndash You are the worst. I&rsquom sorry but that&rsquos the truth. PENNIES?! Nobody wanted pennies even in the 80&rsquos.

These days my children begin Halloween festivities by October 15th at the latest. Costume ideas are secured shortly after the school year begins and there are variations based on the weather and if the event will be held indoors or outside. I swear I have enough candy from these events that I don&rsquot even have to go shopping for the actual event on October 31st. In fact my kids take a little stroll down our street and they are OVER IT. It&rsquos October in Ohio which means there is about an 80% chance that there is snow on the ground. They would rather hand out candy and see all of their friends come up to our house.

Then we go inside and check for needles and such. Well honestly these days I check for peanuts since my youngest son is allergic. He knows not to take the big guns- Reese&rsquos, Butterfinger, PayDay, etc. But I go through and do my culling and basically take everything and swap it out for safe candy that I have bought and set aside just for him.

Whenever I get the chance to eat nuts safely I take it. These Brown Sugar Candied Walnuts are so amazing that you will want to top everything with them. Toss them on an earthy salad, throw a few in a snack mix, or top your favorite ice cream with them. Stay tuned because I have a fabulous recipe coming up later in the week that uses them. You won&rsquot want to miss it!

Deep-Dish Pie Pastry

In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture gently toss with fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 5 to 6 tablespoons cold water). Form into a ball. On lightly floured surface, roll dough into a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim and crimp edge, as desired. Set aside.

Pumpkin Walnut Bread

As soon as fall rolls around each year, everywhere you turn you see pumpkin recipes. I resisted starting any fall baking until just this past week but I finally gave in when I started craving pumpkin bread. Pumpkin, one of my favorite varieties of winter squash, is rich in potassium, fiber, and vitamin C. and is wonderful roasted, used in soups or stews, or mixed with other vegetables. I love pumpkin in just about any dish, whether it is sweet or savory, but when I’m in Italy there is no such thing as canned pumpkin, so I always must roast my own. Pumpkin in Italy is often sold in wedges or you can buy whole small pumpkins (called zucca). To roast my pumpkin, I simply peel it, remove the seeds and cut it into 2 inch pieces. I roast it in my oven that is preheated to 425 degrees F, for about 30 minutes or until it is fork tender. I find that by cutting the pumpkin into pieces before I roast it, the excess water is drawn out during the cooking process so the final pureed pumpkin is thicker.

When buying pumpkin, look for firm squash that feels heavy for its size. Rinds should have a dull sheen and be intact and hard. Slight variations in color are not important. If the stem is still attached, it should be rounded and dry, not shriveled, blackened or moist. Do not buy squash that is soft or has a cracked, watery, decayed or shiny rind. Of course if you aren’t interested in roasting fresh pumpkin, canned pumpkin works just fine. Do use canned pumpkin, not pumpkin pie filling which is already sweetened and flavored with spices.

This pumpkin bread is moist, tender, and has just the perfect amount of spice. I added chopped walnuts on top for texture, but if you are not a nut fan, simply do not add them. To make this recipe healthier, I used applesauce for half the oil, and replaced white flour with farro flour. I buy my farro flour, both the light and whole grain varieties, in health food stores in Italy. In the US I usually find it in health food stores, the organic section of grocery stores, or at Whole Foods. You can use either white wheat flour, or farro flour in this recipe. This recipe makes two 8 x 4 inch loaves, and freezes well, so I freeze one to enjoy later.


We start this recipe by baking or microwaving fresh sweet potatoes.There are no canned sweet potatoes in my sweet potato casserole. And unlike most recipes, there’s NO boiling the sweet potatoes either. I feel that boiling them really takes away a lot of the nutrients and not to mention, most of that beloved sweet potato flavor. I’m a firm believer is fresh, simple, delicious, and most of all easy recipes. Why should Thanksgiving dinner be any different?

I like to ‘bake’ the potatoes in a microwave to make this sweet potato casserole recipe quickly and easily. About 7-8 minutes for 2 potatoes. I used a total of 4 so after the first two were done, I baked the next two. You can do them all at the same time as well, but I find that sometimes they cook unevenly when you crowd the microwave.

While the potatoes are ‘baking’ just whip up that crunchy brown sugar and walnut topping. You’re going to melt the butter in a small bowl and start whisking the flour, light brown sugar, granulated sugar, and 3/4 cups of chopped California Walnuts in a separate bowl. Totally optional but equally delicious in this casserole topping, a small pinch of cinnamon.The walnuts add such a nice texture and nuttiness to the crumb topping. Plus you really can’t go wrong with walnuts tossed in melted butter and sugar!

When the sweet potatoes are cool enough to handle, scoop out all that flesh into a large bowl. Use a potato masher if you want your casserole to have more of a chunkier texture. You can also whip it all together in a stand mixer or with beaters if you prefer a more smoother texture like we do. Then we’ll fold in some melted butter, sugar, a pinch of salt, a bit of vanilla, cream, and 2 lightly beaten eggs.

You can certainly use milk for this recipe but since this sweet potato casserole is for Thanksgiving, I tend to swap the milk out for some heavy cream. The cream adds such a nice rich and creamy texture to the whole dish. Trust me, this isn’t a potato casserole the family if going to forget! Plus, we’re only using a 1/4 cup of heavy cream in total so really, even if you ate 1/4 of the casserole, all you’d eat is 1 tablespoon of heavy cream. And you’ll really only enjoy this casserole once or if you’re lucky, twice this year, so I say make it count. Maybe do a quick jog around the block before dessert to help balance the calories a bit?

Just my two cents on the matter.

Spray your casserole dish with nonstick cooking spray so the casserole just easily comes up. And just spread the whipped sweet potatoes in the casserole dish. Sprinkle with the brown sugar topping and just let it bake. You’ll know the casserole is done when the edges start pulling away from the sides of the dish. It’ll take around 30-40 minutes in the oven.

I sprinkle my casserole with a small pinch of flaked sea salt when it’s hot and fresh out of the oven. Something about the flecks of salt make this sweet potato casserole so completely irresistible. And it completely balances out the flavors.

And just like that, magic hits your Thanksgiving table. The perfect balance of crunchy and creamy, sweet and salty.

Pumpkin Bread with Pecans or Walnuts

What a lovely start to October it has been. I’ve reacquainted myself with my collection of jeans that seems to have somehow shrunken in the closet ever so slightly. I mean… jeans shrink from neglect right? It’d definitely not that I’ve moved to New Orleans, land of the beignet. I have also rediscovered my awkwardly large collection of scarves. Scarves are blankets we can wear in public… of course I own too many.

With the hint of crisp in the air, I’m also getting into pumpkin. There’s no use fighting it. Since I’m rediscovering old things as new, I thought I would remake my standard pumpkin bread recipe. It offers a familiar comfort that I’m looking for these days. This time I’ve used melted butter instead of vegetable oil and added the slightest dash of black pepper for intrigue.

Leaves are changing. We’re discovering we own too many scarves and too small jeans. We’re making our own Pumpkin Pie Spice. We’re drinking hot lattes. All signs point to Pumpkin Bread. Let’s just be here.

I am very pleased to report that this recipe is both simple and versatile. It also falls under the categories ‘delicious’ and ‘comforting’ so… we’re winning. I used melted butter (because DUH), though you can substitute vegetable / canola / or coconut oil if you have something against butter (it’s cool…). The egg can also be substituted with a flax seed egg. That leaves us at just about vegan, doesn’t it?

This is my favorite part: the coming together.

Egg, melted butter, and pumpkin puree are whisked together while the flour, leavening, and spices are tossed together.

Brown sugar is stirred into the wet ingredients along with orange juice and vanilla extract. The result is a velvety thick pumpkin mixture.

Stirring the wet ingredients into the dry. It’s teamwork between these two.

The batter is thick, sweet, and spiced. I spooned it into a parchment lined baking sheet.

I topped the batter with walnuts before baking though you can use pecans, pumpkin seeds, or sunflower seeds according to what you have in your pantry.

Forty five minutes is just enough time to caffeinate, over caffeinate, and soften a bit of butter to spread on the warm bread.

This bread could easily be our Autumn staple… right up there with our many many scarves.

"lime Pie"

There are ancient clues from wall paintings in the Egyptian temple at Karnak that citrus trees had been growing there. There were other suggestions that citrus trees may have been familiar to the Jews during their exile and slavery by the Babylonians in the 6th century BC. Even though speculations suggest that citrus trees were known and grown by the Hebrews, there is no direct mention in the Bible of citrus.

The first recording of citrus, Citrus medica L., in European history was done by Theophrastus, in 350 BC, following the introduction of the fruit by Alexander the Great.

In early European history, writers wrote about Persian citrus, that it had a wonderful fragrance and was thought to be a remedy for poisoning, a breath sweetener, and a repellant to moths.

Citrus was well known by the ancient cultures of the Greeks and later the Romans. A beautiful ceramic tile was found in the ruins of Pompeii after the city was destroyed by a volcanic eruption of Mount Vesuvius in AD 79. Another mosaic tile in the ruins of a Roman villa in Carthage, North Africa, in about the 2nd century AD, clearly showed the fruit of a citron and a lemon fruit growing on a tree branch.

Early Christian tile mosaics dating back to 300 AD of both oranges and lemon were shown in lemon-yellow and orange colors surrounded by bright green leaves and freshly cut tree branches the relics can still be seen in Istanbul, Turkey at mosques that once were churches of Emperor Constantine.

It is not known how, where, or when the exceptional present day varieties of citrus trees developed, such as the sweet orange, lemon, kumquat, lime, grapefruit, or pummelo, but there appears to be a general consensus of opinions that all these citrus developments and improvements were obtained by natural and artificial selection and natural evolution. It is well known, that the Romans were familiar with the sour orange, Citrus aurantium L. and the lemon tree, Citrus limon. After the fall of Rome to the barbarian invasions and the Muslims, the Arab states rapidly spread the naturally improving cultivars of citrus fruits and trees throughout much of North Africa, Spain, and Syria. The spread of sour orange, Citrus aurantium L., and the lemon, Citrus limon, extended the growing and planting of these trees on a worldwide scale by planting the seed, which produced citrus trees very similar to the parent trees. The Crusades conquest of the Arabs later spread citrus planting and growing throughout Europe.

The sweet orange, Citrus sinensis, appeared late in the 1400's, near the time of Christopher Columbus, who discovered America. After trade routes were closed when the Turks defeated the Eastern Roman Empire in 1453, centered in Constantinople (Istanbul), many European kings began to seek alternate, trade, sea routes to open trade by ships with China and India. The sweet orange tree introduction into Europe changed the dynamics of citrus fruit importance in the world. The voyage of Portuguese explorer, Vasco de Gamma, recorded that in 1498, there were multitudes of orange trees in India, and all the fruits had a sweet taste. The new sweet orange variety, known as the "Portugal orange" caused a dramatic surge in citrus planting, much like the much later appearance of the "Washington navel orange" tree introduction into California.

The lime, Citrus latifolia, was first mentioned in European history by Sir Thomas Herbert in his book, Travels, who recorded that he found growing "oranges, lemons, and limes" off the island of Mozambique in the mid 1600's. Lime trees today are available in many cultivars.

In 1707, Spanish missions were growing oranges, fig trees, quinces, pomegranates, peaches, apricots, apples, pear trees, mulberries, pecans, and other trees according to horticultural documents.

The Mandarin orange, Citrus reticulata, was described in Chinese history in the late 1100's, but was unknown in Europe, until it was brought from a Mandarin province in China to England in 1805, where it spread rapidly throughout Europe.

The pummelo, Citrus grandis, also called the shaddock and the 'Adam's Apple' was growing in Palestine in the early 1200's and was planted and grown by the Arabs. The pummelo is believed to have an Asian origin and was planted as seed in the New World.

The grapefruit, Citrus paradisi, is believed to have arisen as a mutation from the pummelo tree. Grapefruit were so named because they grew in clusters like grapes, but most gardeners considered them to be inedible until A.L. Duncan found an outstanding seedling grapefruit that was named Duncan grapefruit in 1892 the original tree is still alive and growing in Florida.

Christopher Columbus introduced citrus on the island of Haiti in 1493. It is believed that he brought citrus seed to be planted and grown of the sour orange, the sweet orange, citron, lemon, lime, and pummelo fruits. Records show that these citrus trees were well established in the American colonies in about 1565 at Saint Augustine, Florida, and in coastal South Carolina.

William Bartram reported in his celebrated botanical book, Travels, in 1773 that Henry Laurens from Charleston, South Carolina, who served as a President of the Continental Congrees, introduced "olives, limes, ginger, everbearing strawberry, red raspberry, and blue grapes" into the United States colonies after the year 1755.

William Bartram in his book, Travels, reported that near Savannah, Georgia, "it is interesting to note that as late as 1790, oranges were cultivated in some quantity along the coast, and in that year some 3000 gallons of orange juice were exported."

Many of these wild orange groves were seen by the early American explorer, William Bartram, according to his book, Travels, in 1773, while traveling down the Saint John's River in Florida. Bartram mistakenly thought these orange trees were native to Florida however, they were established centuries earlier by the Spanish explorers.

The citrus industry began rapidly developing in 1821 when the Spanish gave up their territories and its many orange groves to the United States. Wild orange tree groves were top-worked with improved cultivars and residents traveling to Florida realized how refreshing orange juice tasted thus began the shipments of oranges, grapefruit, limes, and lemons that were sent to Philadelphia and New York by railway and ships in the 1880's.

Citrus plantings were extensively done in California by the Spanish missionaries however, the commercial industry began to grow with the 1849 Gold Rush boom, and efforts to supply the miners from San Francisco with citrus fruit were successful. The completion of the Transcontinental Railway further stimulated the citrus industry, since citrus could be rapidly sent to eastern markets. Later improvements of refrigeration helped to increase citrus growing and planting, mainly oranges, lemons, and limes throughout the world in 1889.

Florida at first dominated citrus production in the United States, but because of some devastating freezes in 1894 and 1899, Satsuma orange trees were virtually wiped out in the Gulf States. Thousands of acres of Satsuma orange trees were wiped out in Alabama, Texas, and Louisiana in the hard freeze of 1916 thus the citrus production of the United States began to shift from Florida to California.

Citrus is marketed throughout the world as a beneficial health fruit that contains Vitamin C and numerous other vitamins and minerals in orange and citrus products lime marmalade, fresh fruit, and frozen and hot-pack citrus juice concentrates.

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Pie Cake.

Ready to make this Pumpkin Pie Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

1 cn (12 oz) evaporated milk
1 cn (29 oz) pumpkin
3 Eggs
1 c Sugar
1 ts Cinnamon
1 ts Salt
1 pk (18 1/2 oz) yellow cake mix
1 c Butter melted
1 c Chopped nuts if desired
Frozen whipped topping

Heat oven to 359 degrees. In a large bowl, combine evaporated milk,
pumpkin, eggs, sugar, cinnamon and salt mix well. Pour mixture into a
greased 9x13x2″ pan. Sprinkle with dry yellow cake mix drizzle with butter
and sprinkle with nuts. Bake 50-60 minutes or until toothpick inserted in
center comes out clean. Serve with whipped topping. (Makes 15 servings)

1 Servings


For crust, heat oven to 450 degrees F.

Mix ground walnuts and butter until combined. Press mixture into a 8" pie plate and bake for 10 minutes. Remove and let cool completely before adding filling.

For filling, stir together sugar, brown sugar, flour and ground cinnamon. Add apple slices, then gently toss mixture until coated. Put fruit mixture in cooled walnut crust shell.

For topping, combine brown sugar, quick oats and flour. With a pastry blender or two forks, cut in butter until crumbly. Sprinkle crumb mixture over fruit.

Bake at 375 degrees F for 50-55 minutes until topping is golden brown. Cool pie before serving.