Graham Cracker Crust Pumpkin Ice Cream Pie

This photo originally appeared in FamilyFun Magazine


A sweet cinnamon-sugar graham cracker crust and cold delicious Pumpkin ice cream make this one of the yummiest Fall desserts ever. If you decide to add this pumpkin ice-cream pie to your Thanksgiving feast this year, be ready to watch it disappear quickly!

P.S. You can make this recipe even easier by using a ready made graham cracker crust you buy at the grocery store. (Shhh...)

Ingredients for Homemade Graham Cracker Pie Crust:

1 1/2 cups crushed cinnamon-sugar graham crackers (about 12 whole graham crackers)

4 tablespoons melted butter

Pumpkin Ice-Cream

1 quart vanilla ice cream

1/3 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 cup canned pumpkin

Assorted dried fruit (or gummy treats work well too!)

Directions:


Heat the oven to 350ยบ.

In a 9-inch oven safe pie plate, combine the graham cracker crumbs and melted butter. Crumble the mixture until the butter is evenly distributed.

Then press the graham cracker mixture around the bottom and sides of the pie plate. Bake for 5 minutes, remove from oven and let the crust cool completely.

While you are preparing the crust, let the ice cream soften by letting it sit at room temperature for about 10-15 minutes.

Combine the softened ice cream with sugar, spices, and pumpkin in a large bowl. Mix until the pumpkin and spices are evenly distributed through the ice cream.

Spoon (or pour) the pumpkin ice cream into the cooled crust. Cover with plastic wrap. Freeze for several hours or overnight.

Before serving, kids can decorate the pie with raisins, dried fruit, candy corn etc.

Let the pie sit at room temperature for 10 minutes before slicing. Serves 8.

3 Really Simple Mason Jar Crafts For The Not So Crafty

This summer I co-hosted a baby shower for a family member, and for drinks we served homemade lemonade in mason jars. Thank-you, Pinterest!

I now have about a dozen or so extra mason jars sitting in my pantry practically begging to be used in some cute craft.

However, since I am not of the creative type, and seriously lack artistic skills, I needed to find really simple mason jar crafts that I know are manageable for me to do.


I love this Manicure in a Mason Jar Gift Idea!

3 really simple mason jar crafts

Adorable? Check.
Easy? Check.
Too Cute? Check.


Oh yea, I can see these mason jar soap dispensers sitting in my guest bathroom, absolutely!!

easy to make mason jar soap dispensers

Creative? Check!
Easy enough for moi to make? Check! (and that is not an easy criteria to meet!)
Too Cute (and Fun) Check!


And how about a little  Halloween fun in a Mason Jar


use a mason jar to hold holiday candy


We actually did something very similar to this idea for the baby shower. We used blue M&M's!

I.Heart.Mason Jars. 

Celebrate Fall With 30 Days of Pumpkin Recipes! Day 2: Fast Pumpkin Raisin Bread



I started my 30 days of celebrating Fall collection with an oh-so-decadently sweet dessert, so I figured a fast pumpkin raisin bread recipe you can make while watching a football game (or not) makes the perfect second choice. The aromatic spices in this recipe will probably make your mouth water as the bread bakes in the oven - so be prepared (smile). Once you have the ingredients collected, it is a pretty simple and quick treat to make and enjoy (especially with a nice hot soup for really cool fall days. I am so hoping for days like that SOON.)

30 Days of Pumpkin Recipes:  Day 2- Fast Pumpkin Raisin Bread

Ingredients:

1 1/4 cups whole wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup raisins

3 egg whites

1/2 cup plus 2 tablespoons firmly packed brown sugar

1-pound can of pumpkin

2 tablespoons molasses

1 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees
Lightly oil a 5x9-inch loaf pan with a non-stick cooking spray.
In a large bowl, combine flours, baking powder, baking soda, and spices. Mix well then add in raisins.
In a smaller bowl, combine egg whites, brown sugar, pumpkin, molasses, and vanilla extract. Mix well and add to the flour mixture.
Mix until moistened.
Place dough (will be stiff - don't worry) in pan.
Bake 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean.
Cool for about 5-10 minutes before removing from pan.

This pumpkin bread tastes wonderful the way it is, but is also delicious toasted - so consider toasting a slice to enjoy with your morning coffee or tea!

Celebrate Fall With 30 Days of Pumpkin Recipes! Day 1: Layered Pumpkin Cheesecake

picture courtesy of bettycrocker.com

September has arrived. Yes, it is hotter than ever where we live in California. But heck, my favorite season is almost here (officially, Fall starts on Sept.22) and I want to celebrate now! So what better way than to gather all the yummy pumpkin recipes together that I can find, and post them over the next 30 days? After all, pumpkins and fall just go together, kind of like mittens and winter, don't ya think?

So here is the first of many recipes to come, hope you enjoy (p.s., not all of these will be desserts, don't ya know!)

30 Days of Pumpkin Recipes:  Day 1 - Layered Pumpkin Cheesecake

This is a tried and true Betty Crocker Recipe, and it is decadently delicious. Very. Decadent

Ingredients:

The pie crust.(I admit, I cheat. I buy the crust already made. I know. But they are really good and no one seems to mind in my family, so...)

If you want to make your pie crust, then you will need 2 cups gingersnap cookie crumbs and 1/4 cup softened butter or margarine.

For The Cheesecake:

4- 8 oz. packages of cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (do not use the canned pumpkin pie mix though)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:

For the crust:
Heat oven to 300°F. Grease 9-inch  pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

For the pie:

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. 

Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. (Store left-over cheesecake covered in refrigerator.)

Enjoy!