As the weather cools down, the anticipation of fall and winter holidays starts to stir. Family tradition, catching up with old friends, and a an abundance of food marks these months. We want to help you add something new to the holiday merriment with some great new recipes, spotlighting some of autumn’s best produce: apples, pumpkin and butternut squash!
Many like their pumpkins carved and lit up for the last day of October. We are partial to our pumpkins in a fresh pie! We’ve got some great pumpkin varieties in at MM Local this fall with incredible flavor. Don’t forget to grab some whipping cream from the store too for some whipped cream topping.
- 1 jar MM Local Fresh Pumpkin – Simply Pumpkin (or Fresh Pumpkin – Heirloom Pumpkin)
- 2 egg yolks
- 1 egg
- 1/2 cup cream
- 1/4 cup sugar
- 2-3 tsp Pumpkin Pie Spice OR ½ Tablespoon Cinnamon, ½ Teaspoon Ginger, ½ Teaspoon Nutmeg, ¼ Teaspoon Allspice
- 9 inch pie crust in 9 inch pie baking dish
- Pinch of salt
- Combine egg yolks and egg with cream, sugar, and pumpkin pie spice in a bowl, whip together until a light custard forms.
- Gently fold in jar of MM Local – Fresh Pumpkin – Simply/Heirloom Pumpkin.
- Pour into crust.
- Bake at 350 for 30 to 40 minutes until the center has set – you should be able to insert a toothpick into the center and it comes out clean.
- Top with vanilla whip cream.
New-Fashioned Apple Pie
Apple pie is one of the many well-loved traditional holiday desserts out there. These individual-sized pies bring an exciting twist to this old favorite. Not only are not only as cute as a button, but feature a delectable coconut oil pie crust to bring a new flavor to this classic. Of course, we always recommend serving a la mode!
- 1 Jar MM Local Ripe Apple – Apple Pie Filling (24oz.)
Coconut Oil Pie Crust Ingredients:
- 1 1/2 cups all purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup coconut oil, room temperature
- 4-7 tbsp water, cold
We used this recipe for the crust, but any standard single crust recipe will do. It’s easiest if you do this in a food processor so you can make the dough quickly without heating up the coconut oil too much.
- Once the dough has chilled for 1 hour, roll out to 1/4 inch thickness.
- Preheat oven to 425.
- Using a wide-mouth mason jar ring, cut out 16 rounds. (You may need to squish the bits and re-roll out the dough to get all 16 circles.)
- Put 8 rounds on a lined baking sheet.
- Using a straw, punch out decorative steam vents in remaining 8 rounds.
- Put 1-1.5 Tbsp pie filling in center, leaving 1/2 inch space around the edge (Optional – add 1/2 tsp butter pat on top of pie filling.)
- Whisk one egg and apply the egg wash around the edges of the rounds.
- Put vented tops on each filled round and crimp edges using tines of a fork.
- Brush each mini pie with remaining egg wash.
- Sprinkle with coarse sugar if desired (or top with a maple glaze once out of the oven).
- Put in fridge while oven pre-heats.
- Bake for 25 minutes, or until golden-brown and the filling is bubbling through the vents.
- Serve with vanilla ice cream!