Pumpkin Pie Bites

Pumpkin pie bites
Rate this recipe

Prep Time: 30 minutes

Cook Time: 15 minutes

45 minutes

24 bites

Pumpkin pie bites

Sometimes a large piece of pie is just too much after a big meal. These little delectable bites are a perfect replacement. Also great for parties or potlucks.


  • 2 Pillsbury dough ready-made pie crusts
  • 8 oz. cream cheese, room temperature

  • 1/2 cup sugar

  • 1 cup canned pumpkin

  • 3 eggs

  • 1 teaspoon vanilla

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Special equipment
  • Rolling pin
  • Mini muffin pan


  1. Preheat oven to 350 degrees F.
  2. Roll the pie dough thinner once out of the box.
  3. Use cookie circular cutter to cut 12 circular shapes from each pie crust (24 total)....slightly larger than the mini muffin cups in the pan.
  4. Press dough shapes into each cup in the mini muffin pan.
  5. In a small bowl, separate 1 egg white from egg yolk, reserving the egg white.
  6. Brush egg white to the top edges of each pie dough.
  7. In a medium bowl, blend cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and seasonings together until thoroughly combined.
  8. Spoon mixture into each pie dough.

  9. Bake for 12-15 minutes.
  10. Remove from oven and cool on wire rack.
  11. Remove each mini pie bite, place on platter, and serve.
  12. Enjoy!
Recipe Management Powered by Zip Recipes Plugin

Pecan Crusted Pumpkin Loaf with Rum & Chocolate Chips

Pecan crusted pumpkin load with rum & chocolate chips
Rate this recipe

Prep Time: 30 minutes

Cook Time: 45 minutes

1 hour, 15 minutes

Serving Size: 12 servings

Pecan crusted pumpkin load with rum & chocolate chips

When fall hits, I like to mix it up and try different things with the pumpkin pie flavors of cinnamon, clove, ginger and nutmeg.  This coffee cake/loaf recipe is scrumptious, and fairly dense, so just a small piece (with milk or coffee) is perfect. Blue ribbon winner


  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • 1 tsp ginger
  • 1 tsp vanilla
  • 1 cup sour cream or buttermilk
  • 16 oz pumpkin puree
  • 3 eggs
  • ½ cup dark spiced rum
  • 1 cup chocolate chips
  • Topping and middle layer
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 cup chopped pecans
  • ¼ cup melted butter (option 1)


    For the topping
  1. In a small bowl, blend together the brown sugar, cinnamon and pecans. Set aside.
  2. For the loaf
  3. Preheat oven to 350 degrees F.
  4. Lightly grease 9x13 pan (or 2 loaf pans).
  5. In a medium bowl, combine the flour, baking powder, baking soda, and spices. Set aside.
  6. In a large bowl, cream the butter and sugar.
  7. In a small bowl, lightly beat the eggs, vanilla and sour cream. Add to butter mixture.
  8. Then add the rum and pumpkin. Blend well.
  9. Finally, combine the wet ingredients to the dry ingredients, mixing until combined.
  10. Fold in chocolate chips.
  11. Directions
  12. Layer half the pecan topping on the bottom of the pan(s) and drizzle the melted butter evenly on top. Pour half the batter mixture over the pecan topping, sprinkle remaining pecan topping, then top with the remaining batter. This bread will be inverted after baking.
  13. Bake 30-45 minutes, until a toothpick comes out clean.
  14. Cool in pan on racks for 15 minutes. Then carefully invert the bread onto a plate.
  15. Slice and serve.....enjoy!
Recipe Management Powered by Zip Recipes Plugin

Crustless Veggie Quiche

Crustless veggie quiche
Rate this recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

50 minutes

10-12 small servings; 8 large servings

Crustless veggie quiche

Making a large quiche and sharing with others, or having left-over's for a few days, is a great way to start your daily breakfast.  I make mine without a crust to cut back on the gluten intake.  And all the vegetables included make this a delightfully healthy meal. I also substitute half n' half with 1% milk in the recipe as well to cut down on the calories and fat.


  • 2 cups chopped spinach
  • 1/2 cup zucchini, chopped
  • 1/2 cup yellow squash, chopped
  • 1/2 cup red pepper, chopped
  • 1/4 cup onion, chopped
  • 1 cup provolone cheese, chopped or grated
  • 2-3 sprinkles of red pepper flakes
  • 6 eggs
  • 1 cup milk
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • 3 tbsp flour
  • Spray olive oil
  • 1 package bacon (optional)


  1. Preheat oven to 375 degrees F.
  2. Spray 9x13 baking dish with non-stick cooking spray. 

  3. Combine the first 7 ingredients in a large bowl. Mix well.
  4. Spoon this mixture into the bottom of the baking dish.
  5. Whisk together the next 5 ingredients, then pour the egg mixture over the top of the vegetables.

  6. Bake 30-35 minutes or until center is set (a knife inserted in the center will come out clean).
  7. Let stand for 5 minutes before serving.
  8. _If you include the bacon, cook as directed, chop into pieces and include with the vegetable mixture. OR, cook and let cool, then crumble on top of the quiche before serving. _
Recipe Management Powered by Zip Recipes Plugin

Omelette with Pesto, Tomato & Avocado Topping

Omelette with pesto, tomato and avocado topping
Rate this recipe

Prep Time: 15 minutes

Cook Time: 5 minutes

20 minutes

1-2 servings

Omelette with pesto, tomato and avocado topping

Delicious way to start your day, or after a work-out. Either way, this is full of protein and flavor. If you are not a big eater, this is perfect to share as well.


  • 3 whole eggs
  • 3 egg whites
  • 1/2 cup turkey meat, chopped
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley
  • salt and pepper to taste
  • Topping
  • 1/2 an avocado, chopped
  • 1 tomato, chopped (I love using heirloom tomatoes when available)
  • 2 tbsp pesto sauce
  • Pesto sauce
  • 2 cups spinach leaves
  • 1 cup basil leaves
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 3 tbsp coconut milk
  • Optional additional ingredients for omelette: spinach, onion, bell pepper, or zucchini


    Pesto sauce
  1. In a blender or food processor, add first 4 ingredients, and about half the olive oil.
  2. Blend for about 30 seconds, then drizzle remaining oil into blending while blending.
  3. Slowly add the coconut milk until at desired creaminess and consistency. Set aside.
  4. Topping
  5. In a small bowl, gently toss avocado, tomato and pesto sauce. Set aside.
  6. Omelette
  7. Heat a skillet over medium heat, add a little butter or coconut oil.
  8. In a small bowl, beat egg together.
  9. Pour egg mixture into pan, and let it sit and cook for about 3-4 minutes.
  10. Add the turkey, basil, parsley, salt and pepper on top of the egg.
  11. Using a spatula, gently fold one side over on top of the other half.
  12. Let cook for another couple minutes.
  13. Remove from heat, slide onto a plate and top with topping mixture.
  14. Enjoy!
Recipe Management Powered by Zip Recipes Plugin