Pumpkin Pie

 Store Bought Crust

Filling :

FOR THE FILLING

1 (15-oz.) can pumpkin puree

1 1/4 c. heavy cream

3/4 c. packed brown sugar

3 large eggs, beaten

1 tbsp. all-purpose flour

2 tsp. pumpkin pie spice

1/4 tsp. kosher salt

1 tsp. pure vanilla extract

Whipped cream, for serving (optional)

1. in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
2. Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
3. Serve with whipped cream, if desired.

Pumpkin Muffins

Maxwells' Pumpkin Muffins

Yields: 12 muffins
1 cup flour
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup plus 2 TB. brown sugar
2 eggs
1 cup pumpkin
1/3 cup milk
1/4 cup oil
1 tsp. vanilla extract
1/2 cup chocolate chips (can be omitted)

Preheat oven to 350º. Spoon flour into the one cup measurer with a spoon. Do not pack it. In a large bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda, salt, and brown sugar. Next, add the eggs, pumpkin, milk, oil, and vanilla, and stir until combined. Add chocolate chips.

Line 12 muffin tins with muffin cup liners, although this is not necessary. If you don't use liners, make sure to grease the pans. Sprinkle topping over muffins if desired. Bake for 16-19 minutes until the desired doneness.

Streusel Topping (optional)

1 TB. melted butter
2 TB. flour
3 TB. brown sugar
1/2 tsp. cinnamon

Combine the flour, brown sugar, and cinnamon together while melting the butter. Stir in the butter. The mixture will be soft, buttery clumps. Sprinkle on top of each muffin before baking.

FROM ---- https://blog.titus2.com/2019/09/23/welcome-autumn-and-a-pumpkin-muffin-recipe/