Tag Archives: pumpkin pie

Humpday Happiness 10.16.2013

humpdaycamelHappy humpday to ya!

Despite that I spent all of yesterday thinking it was Wednesday, and despite that I spent the entirety of that not-Wednesday fighting a killer headache, I’m feeling pretty happy today if for no other reason than today is Wednesday and I’m headache-free.

Here are some other things that have been making me happier lately:

A pumpkin pie Blizzard at DQ


Thanksgiving chipmunks


“The Little Mermaid” as a Happy Friday gift from Josh


Throwbacks with Breaking Benjamin


Dinner with the bestie


My cousin’s wedding


Pumpkin Spice Latte


Batman: Our neighbors’ husky puppy


Want more happy moments? Follow me on Happier for a daily dose of happiness.


Pumpkin Pie Scones with Candied Pecans


Wanna know something really crazy I did? I vowed to not eat pumpkin anything before the first day of fall. And… I totally made it.

And then I made these: the perfect way to start the season.

I’ve had pumpkin on the brain for several weeks now. And when the pumpkin spice latte made its seasonal debut, it was so hard to resist. But I did it! (In fact, had my first PSL of the season just last week.)


But these pumpkin-y scones? It was a little more difficult to wait to make these. This recipe idea has been hanging out in my head for a solid week. And I already had everything in my kitchen.

Ya know, a little pumpkin spice and everything nice. (I really need to stop with the fall puns before I get boo’d off the stage.)


Now, if you’ve ever made my Whole Wheat Dark Chocolate Chip Scones with Oats and Almonds, you should know these are a bit different, and not just because they’re pumpkin-flavored. These scones are a lot gooier and not so doughy, so don’t expect the dough to roll in a ball as nicely as it did in the other recipe.


But they are so worth the effort. At first, they taste like a regular ol’ scone. Then that pumpkin pie flavors hits and it’s like heaven in a pastry. And those candied pecans? They add just enough sweetness with a hint of fall.

Go ahead. Try them for yourself.

thumbnailPumpkin Pie Scones with Candied Pecans

Active Time: 20 minutes
Total Time: 35 minutes
Serves: 8


  • 4 cups all-purpose flour, plus more for flouring cookie sheet
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cubed and chilled
  • 3/4 cup milk (I used almond milk)
  • 1 large egg, separated
  • 1 cup canned pumpkin puree
  • 1/2 cup pecans
  • 1/4 cup sugar


What to do:

First, set out a sheet of parchment paper or aluminum foil and grease it. You’ll use it for cooling the candied pecans.

Next, dust an ungreased cookie sheet with flour. (I lined my cookie sheet with aluminum foil for easy cleanup.) This is for your scones.


Now, make your candied pecans. Put the sugar in a small saucepan, then dump the pecans on top. Cook over medium heat, stirring frequently to ensure the sugar and pecans don’t burn. Heat until the sugar melts and turns a caramel color, then coat the pecans with the melted sugar. Don’t overcook; the pecans burn easily. Spread the candied pecans on the parchment paper or aluminum foil to cool.

(Note: I snagged the candied pecan portion of the recipe from The Girl Who Ate Everything — but not the wording, of course. Check out her full recipe for Candied Pecan, Apple, and Gorgonzola Salad.)


While the pecans are cooling, begin mixing your dry ingredients. In a large bowl, combine 3 cups of flour (save the other cup for later) with baking soda, baking powder, salt and pumpkin pie spice. Add butter cubes, using your fingers to rub the butter into the dry mix until the mixture resembles coarse breadcrumbs.

In a separate bowl, combine milk and egg yolk. Whisk until thoroughly combined.

Make a well in the center of the flour mixture. Pour the milk mixture into the well. Add pumpkin puree. Use your hands or a spatula to fold the mixture until it starts to come together. Using the leftover flour, sprinkle a handful of flour into the dough. Combine. Repeat until the dough is thick enough to roll into a ball. (I ended up using about 1 cup here.)


Roll the dough into a ball. (It won’t be perfect. The stickiness of the dough will likely misshape it, and that’s okay.) Place the ball on the center of the floured cookie sheet. Flour your hands. Use the heel of your hand to gently press the dough into an approximately 8-inch-diameter disk. (Again, it’s okay if it isn’t perfect.)

Using a floured pizza cutter, cut the pressed dough into 8 pieces. Do not separate.


Use a pastry brush or basting brush to brush the tops of the scones with egg whites. Do not dump the egg whites over the scones.

If the candied pecans are cooled, use a knife to chop them. Sprinkle the chopped pecans over the scones. Gently press the pecans into the dough, just enough to ensure they will stay in place. Be sure to not press to hard.


Bake for 15 minutes.Once the scones have finished baking, let them cool for 5-10 minutes before moving them to a room-temperature plate or cooling rack.


Five pumpkin recipes you need to try this fall

Today, the air is crisp and cool in Alabama. It looks like we’re finally getting our fall (even if it is short-lived). With cool weather comes fall recipes: soups, pies, warm drinks and, best of all, pumpkin.

I love anything pumpkin. Heck, I’d even eat it raw or straight out of the can if I knew Josh wouldn’t give me sideways looks about it.

So instead of eating spoonfuls of pumkin all by my lonesome, I’ve decided to share with you my top five favorite pumpkin recipes. Seriously, you need to try these:

  1. Pumpkin Chili. I know, I know, it sounds totally weird. But it’s been a staple for my fall menu since 2010, when Rachel Wilkerson posted it to her blog. Make it. I swear you’ll be in love.
  2. Savory Pumpkin Ravioli. Okay, I’ll be honest, I’ve never actually made this. But I have had pumpkin ravioli before, and I must say it was ballin’. I’ve wanted to recreate it since, but just haven’t gotten around to it. Maybe now is my chance (though I’m diggin’ a red sauce more than the creamy sauce pictured).
  3. Pumpkin Muffins. The recipe is simple: one box of spice cake and one can of pumpkin puree. Combine the two and bake at 350 for 20 minutes. My best friend made this recipe by modifying it from this pumkin cookie recipe.
  4. Garlic Pumpkin Seeds. Admittedly, this is another recipe I haven’t actually tried. And I guess this one’s not so much about the pumpkin as it is the seeds. However, pumpkin seeds are the bomb, and I love garlic (poor Josh had to smell it on me for two days this weekend–that’s how much I love garlic), so I don’t see how this recipe could go wrong. And the ingredients list is only five items long! Can’t beat that for a quick, easy and tasty treat.
  5. Libby’s Pumpkin Bread. For this last recipe, I’m going to let you cheat. We’re bringing a pre-portioned kit in to do all the hard work. Just buy a Libby’s Pumkin Bread Kit and follow the directions on the box. Simple, yet delicious. (It’s what I use every year.) Don’t even bother with the icing. This bread is yummy without it!

So I guess I haven’t made as many pumpkin recipes as I thought I had, but there are plenty I want to try. I’ll keep you updated when I finally test out the ravioli and those pumpkin seeds. (Or, if you try them first, let me know what you think!)

For more pumpkin recipe ideas (and other fall recipes), visit my “Fall Recipes” pin board.