Every week, baking expert Alice Medrich is going rogue on Food52—with shortcuts, hacks, and game-changing recipes.
Today: Enjoy a slice of pumpkin pie, minus the crust—because the filling’s the best part, right?!
Friends it’s time. This is not a drill. It’s time to fill the fridge with soon-to-be leftovers and preheat the oven for pies!
It has come to my attention that I don’t have a classic pumpkin pie recipe on Joy the Baker. I sure do have Pumpkin Pie Spice but left you with the spice and not the pie. My apologies though really, the Internet and our grandmother’s have no shortage of pumpkin pie recipes.
If you’ve been here for more than one holiday season, you know that the only pie I want to talk about this time of year is my Dad’s Sweet Potato Pie.
I know most of the people who read my blog aren’t vegetarians. You’re looking to cut down on meat or maybe you’re just looking for some good recipes to add bacon to. (Yeah, don’t think I don’t see your pins on Pinterest saying, “I would add bacon” because I do!) So you’re probably going to eat turkey on Thanksgiving. This post is for those of you who aren’t going to eat turkey. Are you tired of feeling like a weirdo on Thanksgiving? Tired of people making fun of you for eating some sad looking faux turkey? Here’s an idea: Bring your own main dish. But not just any main dish! Oh no! You need to bring something crazy impressive. So then instead of pointing and laughing while you eat your weird vegetarian food, they’ll be all, “Ooh, that looks really good!” Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.” Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it? The next two weeks on Oh My Veggies are going to be all about Thanksgiving. I’ve got a delicious main dish recipe and some awesome sides, and I’m going to […]
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re making a pumpkin dessert that’s chill as can be.
Picture this: It’s Thanksgiving. You’re wearing a sweater and drinking spiced cider and the kitchen is all roasty-toasty from the oven running for five hours straight. Phew. Whose idea was this sweater?
Everyone loves a good jack-o-lantern, but not everyone feels confident about carving a pumpkin. We get it—sharp objects, tough gourds, the whole thing is a little risky. And even if you manage not to lose a finger, there’s the questions of the artistry itself.
Enter our friends Marc and Chris, also known as the Maniac Pumpkin Carvers, who were happy to show us how the pros do it. They were full of useful facts about fall’s favorite squash, and had a bunch of tips for making your jack-o-lanterns last longer.
Yes, I am jumping on the pumpkin spice bandwagon. I couldn’t resist doing a pumpkin recipe (it is fall after all) and if you do a sweet pumpkin recipe, you have to add pumpkin pie spice, right? This kind of reminds me of the time I accidentally wore the school colors on spirit day when I was in high school and I had to spend the whole day explaining to everyone that no, I didn’t have school spirit, and that the navy blue t-shirt I was wearing was just a coincidence. “Hey Kiersten, do we have a quiz today in biology?” “I DIDN’T MEAN TO WEAR THIS SHIRT TODAY! IT WAS AN ACCIDENT! I HATE THIS SCHOOL!” That was the worst day. Sometimes I throw things together just to eat, not really intending to blog about it; this is one of those recipes. I bought an adorable little pie pumpkin and made puree with it for another recipe and had just a little bit left, so I added a little almond butter and maple syrup, folded in oats and raisins and pepitas, put in a little sprinkle-sprinkle of pumpkin pie spice, and rolled the mixture into balls. Random! But they […]