Triple Orange Pound Cake

Annnd we're back after the holidays! I hope everyone had a wonderful, relaxing Christmas filled with lots of food (we certainly did over here -- recipes to follow). For the last post of 2015 and before the 2016 diets begin, here is a simple, delicious cake that is great for breakfast, with tea, or as a no fuss dessert. As you can probably tell from this recipe and this recipe and this recipe, I am a fan of everyday cakes, or any cake that requires one pan, has no layers, and is quite versatile. So, let's add another one to the list!

I actually meant to share this recipe with you sooner, but wasn't so crazy about my first attempts. The problem was not the pound cake itself, but rather the orange flavor, which I felt came through just barely. In my first try at this recipe I used the orange juice, which made for a nice cake, but more of a blink-and-you'll-miss-it-orange pound cake, a pound cake-with-a-whisper-of-orange-flavor. On my second attempt, I decided to add a good dose of orange zest -- where the true, strong citrus flavor lies! -- as well as a brush of orange juice over the warm cake. To top it all off I added a quick orange glaze, which made this dessert look extra pretty and ended my quest for Orange Pound Cake perfection. This cake is moist, dense, and mildly sweet, like any good pound cake should be, and between the juice, the zest, and the glaze, is intensely orange-y, intended for ardent citrus fans. The flavor is bright and sunny, exactly what you need to wake you up on a cold winter morning, and the winter citrus is a nice alternative to the more common gingerbread or peppermint flavors you've seen in December. Enjoy everyone, and see you next year with more recipes! 



2 sticks butter, room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla
7 tablespoons orange juice (from 1 large orange)
1 tablespoon orange zest
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

To brush over the top of the cake:
Juice from half of an orange (for brushing)

1/2 cup powdered sugar
1 tablespoon orange juice
1/2 teaspoon orange zest

Preheat the oven to 350 degrees. Butter a six cup loaf pan and line with parchment paper. In a medium bowl, mix together the flour, baking powder, and salt. In a large bowl, using electric mixers, beat together the butter until smooth. Add the sugar and beat until smooth. On low speed, add the eggs one at a time, beating until well combined. In batches, alternate the dry ingredients with the orange juice, mixing everything only until just combined (if you over mix the cake will come out tough). Pour in to the prepared pan and bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.

When the cake is done, let it cool in the pan for 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet  pan and turn the cake out on the rack. Peel off the wax paper. Using a pastry brush, brush the orange juice all over the top and sides of the cake and let it soak in. Once the cake is completely cooled, whisk together the glaze ingredients in a small bowl and pour over the cake. Serves 8-10. 

Chocolate Peppermint Tart

I take my Christmas desserts very seriously. The Christmas lunch, after all, is one of the few meals a year where my family is all together, and therefore is deserving of an array of appetizers, lasagne, a turkey, at least four side dishes, and of course, at least three desserts. I tend to choose my dessert recipes far in advance and test them out beforehand to make sure they are top notch.

This super elegant Chocolate Peppermint Tart will hands down be on my menu this year. It is absolutely delicious, the kind of delicious that leaves you speechless for a couple of seconds when you first try it (not kidding here -- my colleagues who taste tested this all had the same reaction). So what makes this so good?! The filling is dense and smooth and truffle-like, and intensely chocolate-y, topped off by a bittersweet ganache glaze that ups the chocolate factor and gives the tart a shiny, elegant finish. All of this  is poured in to a slightly crunch chocolate cookie crust which contrasts nicely with the creamy filling. The hint of peppermint adds a nice brightness to the tart (who doesn't love chocolate and mint?!) and keeps things seasonal. A couple of notes: this dessert can also be made in advance, and if you're not a peppermint fan, feel free to leave out the extract -- I have made this as a plain chocolate tart and it is delicious that way as well. Do remember to cut the pieces small, as this is quite a rich dessert. Lastly, I would recommend garnishing the edges of the tart with some crushed candy canes -- I would have done so myself, but candy canes are hard to come by in Italy! Enjoy everyone! 


For the crust:
1 ½ cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted

For the filling:
8 1/2 ounces good quality bittersweet chocolate, finely chopped
6 tablespoons unsalted butter
2 large eggs, lightly beaten
1/3 cup heavy cream
1/3 cup sugar 
¼ teaspoon salt
1 teaspoon pure vanilla extract 
1/4 teaspoon peppermint extract

For the glaze:
½  ounces semi sweet chocolate
2½ tablespoons heavy cream
1¼ teaspoons corn syrup
1¼ tablespoons warm water

Preheat oven to 180° C (350° F). In a small bowl stir together cookie crumbs and melted butter until combined and crumbs are evenly moistened. Press crumb mixture evenly in base and up sides of tart pan. Bake the crust for 10 minutes. Let cool completely.

Meanwhile, melt the chocolate and butter together in skillet over low heat (you can also use a double boiler for this -- that would be the better option! -- but I don’t have one in my kitchen here). Let the chocolate and butter mixture cool slightly.

In a medium-sized bowl, whisk together the eggs, cream, sugar, salt and vanilla. Add the cooled chocolate mixture and whisk to combine all of the ingredients. Pour the filling into the crust. Bake the tart until the filling is slightly puffed and set around the edges, and the center jiggles slightly (note that the filling will continue to set as the tart cools), 20 to 25 minutes. Let the tart cool about 1 hour.

To make the glaze, combine the remaining chocolate, cream, corn syrup, and water in a small pan and whisk together until melted and well combined. Immediately pour the glaze onto the center of the tart, and with an offset spatula or the back of a spoon, spread the glaze evenly over the top of the tart.  Let stand until glaze is set, about 1 hour. Serves 12.

Brown Butter Chocolate Chunk Cookies

And the Christmas baking continues! Now, I know what you're thinking -- chocolate chunk cookies are not your typical Christmas cookie. Those of course would be gingerbread cookies or iced sugar cookies, at least where I'm from. However, these Brown Butter Chocolate Chunk Cookies are some of the best cookies I've ever made and eaten, so good in fact that they are worthy of being left out for Santa on Christmas Eve, provided of course that you keep yourself from eating the whole batch. And of course, they would make an excellent holiday gift, because who wouldn't want a batch of out-of-this-world-best-you've-ever-eaten cookies for Christmas? My colleague who I made these for recently described this as "magnificent," and I'm inclined to agree.  

What first drew me to this recipe was how well tested it is. These cookies come from Leah of the blog Truffle and Trends, who made 30 or so cookie recipes before she came up with this one -- so I knew that the recipe had been tweaked to perfection. A couple of notes on what makes these cookies so good: 

-Browning the butter is key here. Brown butter is butter that is cooked on the stove, which gives it a nutty flavor. It is great when added to any dessert, and adds a sort of warm, toasty flavor that you don't get in your average chocolate chip cookie.

-The yogurt  may seem like a random ingredient, but they make the cookies extra soft.

-Chocolate chunks! I've said it before in other blog posts -- chopping up your own chocolate in to chunks is a bit more time consuming, but it makes the cookies fare more chocolate-y than regular old chocolate chips do. 

-Refrigerating the dough a good amount means that they retain their shape when baking.

Do yourself a favor and make these cookies right away -- they're perfect with a mug of hot chocolate and will become your new favorite cookie recipe, guaranteed. Enjoy everyone!


14 tablespoons (7 oz) butter
1 cup dark brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 large egg + 1 large egg yolk
2 teaspoons greek yogurt
2 1/4 cups flour (well compacted, not spooned into measuring cup. It's just about 12 oz. when weighed)
3/4 teaspoon baking soda
1/2 teaspoon salt
12 ounces semi sweet chocolate, chopped

To make the brown butter: dice the butter and put in a skillet over a medium heat. Let the butter melt, and then let it begin to foam and bubble, stiring often. After a few minutes, the bubbling will subside and the butter will start smelling nutty. At this point, the butter is browned. It is important to pay very close attention during this stage, as you don't want to burn the butter -- if the butter is burned the cookies will have a bitter taste.

Remove skillet from heat right away and pour the browned butter into a bowl so it doesn't continue to cook. Let butter cool five minutes in the bowl. Next,  stir in both sugars and mix well. 

Add in the egg, egg yolk, and vanilla extract, mixing everything together well with a wooden spoon. The batter should turn a slightly lighter shade when well mixed. Stir in the yogurt.

Mix together the flour, baking soda, and salt in a small bowl and add them to the wet ingredients, mixing until just combined. Fold in the chocolate chunks. Refrigerate the dough for one hour, covered.

Form 20 or so even sized balls of dough and place onto 2 lightly buttered cookie sheets. Refrigerate the dough on sheets for about 30 minutes. Preheat oven to 350 F.

Bake the cookies for 10-11 minutes, until the edges are barely golden. If you can lift the edge of a cookie a bit with your hand, the cookies are definitely ready. Let cookies sit and firm on baking sheets for 10 minutes before moving them to a wire rack to cool completely. Makes 20-22 cookies.

Recipe very slightly adapted from

Dark Chocolate Gingerbread Bars

As you can probably tell from this blog, I believe that any time is a good time to bake, but I will say there's something particularly special about baking around Christmas. Maybe it's the cold weather that makes staying in a cozy kitchen so appealing, or maybe it's the Christmas music that makes a good soundtrack to the cookie decorating, or maybe it's because it's  especially nice to bake up sweets for others (edible gifts are the best kind of gifts, in my opinion). In any event, my holiday baking has officially begun and I will be sure to share all my recipes with you here, starting with these Dark Chocolate Gingerbread Bars.

Seeing as how I posted a recipe for a gingerbread cake last year, my first thought was to give you a recipe for gingerbread men, the quintessential Christmas cookie. When I was little I loved making gingerbread men, after all -- first we would make the cookie dough, then let it rest in the fridge, and then we would roll out the dough and cut out all of the gingerbread men, then we would bake them, let them cool, and decorate, of course, but lots of steps involved (my 8 year old self was really only doing the decorating at the end). I realize that not everyone has the time or patience to do this around Christmas (me included) so here is a gingerbread recipe that takes far less time and effort and still satisfies the gingerbread craving around the holidays.  

These bars could be described as a cross between a piece of gingerbread and a brownie in terms of the texture and taste. They are soft and chewy and spicy--as gingerbread should always be, no one likes wimpy gingerbread!--with a healthy dose of chocolate, because, as this pecan pie taught us, adding chocolate to a dessert is always a good thing, and this gingerbread is no exception. Even though chocolate is not a traditional addition to gingerbread, it pairs wonderfully with the spices, complementing them rather than overwhelming them and adding another dimension of flavor to the dessert. The powdered sugar on the top  makes these look extra festive and reminds me of a dusting of snow, fitting for the season -- don't leave this final touch out if you can help it! Note that I have used chocolate chunks here because I think that they're overall better, but feel free to use chocolate chips if you wish. These would most certainly make an excellent homemade Christmas gift for friends or family,  not to mention a great easy dessert for a holiday dinner. Enjoy everyone!


2/3 cup (about 11 tablespoons) unsalted butter, room temperature
1 3/4 cups brown sugar
1/4 cup molasses
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 ounces of semi sweet chocolate, chopped
powdered sugar, for sprinkling on top

Preheat oven to 350°F. Butter a 9x13 baking dish. In a large bowl, beat together the butter, brown sugar, and molasses with an electric mixer. Beat in the eggs and vanilla. Stir in the flour, ginger, baking powder, baking soda, and salt until just combined. Fold in the chocolate chunks. Pour the batter into the baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before sprinkling with powdered sugar and serving. Makes about 12 bars (depending on how large you cut them).

Pumpkin Pie Pop-Tarts

It’s already December (how did that happen?!) which means two things: 1.) I can officially start celebrating Christmas now that Thanksgiving has past and 2.) I also need to give you one last pumpkin recipe before I go in to gingerbread/hot chocolate/peppermint mode. So -- Pumpkin Pie Pop-tarts!

Now, it is quite possible that the non American readers have never heard of Pop-tarts. Let me explain: Pop-tarts are an American breakfast treat, consisting of a rectangular piece of pastry with filling (there are fruit, chocolate fillings, or cinnamon fillings) and a thin layer of icing, sometimes topped with sprinkles. My mom rarely ever bought them for us (they fall far outside the realm of a healthy breakfast) and therefore they were considered a special treat, enjoyed only at the houses of our friends with less health conscious mothers. Now that I’m older, I can see Pop-tarts for what they really are -- tasty, yes, but tasty in the way that only junk food can be, yummy and good to satisfy a quick sugar craving, but by no means perfect. The pastry doesn’t have a ton of flavor, the filling and icing are often overly sweet, and they usually taste better when toasted (but we don’t always have a toaster on hand, now do we?!) Pop-tarts, I knew, are a great concept but would certainly be much approved when homemade, when the pastry can be buttery and flaky, the filling fresher with more flavor beyond just sweet.

The verdict then: how right I was! The homemade pastry was divine, a million times better than the store bought Pop-tart, just as buttery and flaky as I’d hoped, and don’t get me started about the filling, which, as you might have guessed, tastes exactly like Pumpkin Pie, creamy and smooth and loaded with cinnamon and ginger (essentially, this is a sneaky way to eat Pumpkin Pie and have it look like breakfast instead of dessert). I was worried that the icing would be too sweet and overpower the Pop-tart, but I have tried both versions, and have found that the icing is the finishing touch that makes these really special, that compliments the filling and the crust without overpowering them. Indeed, if you have one last can of pumpkin in your cupboard to use up to close out Pumpkin season as we head towards Christmas, use it to make these! Enjoy everyone! 1000 times better than your regular pop-tart; enough pumpkin. 



2 cups + 2 Tbsp all-purpose flour, plus more for rolling
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 - 5 Tbsp ice water

1 cup pumpkin puree
1/4 cup softened cream cheese
2 Tbsp granulated sugar
2 Tbsp packed light-brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp of nutmeg
1/8 tsp allspice
1 pinch salt
1 large egg yolk
1/2 tsp vanilla extract

1 cup powdered sugar
2 Tbsp half and half, plus more as needed
1/4 tsp vanilla extract

For the crust: In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal. Add 4 Tbsp water and  pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two equal portions. Shape each into a ball and cover with plastic wrap. Chill for 1 hour. Meanwhile prepare the filling.

For the pumpkin pie filling: To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using electric beaters, beat together the pumpkin and the sugars. Next, the lay the pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add the reduced pumpkin puree to the cream cheese mixture along with the cinnamon, ginger, nutmeg, allspice and salt. I ended up adding more spices here as usual, so start with the quantity above and then add more if you wish. Stir everything together well. Mix in the egg yolk and vanilla extract. Cover the bowl and chill the filling until ready to assemble pop tarts.

To assemble pop-tarts: Grease a large baking sheet. Working with 1 chilled disk of dough at a time, roll the dough out onto a floured surface. Cut the dough into 8 rectangles.

Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 tablespoons of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along  uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork or just use your fingertips. Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or refrigerate overnight. Repeat this process with remaining disk of dough.

Preheat the oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.

For the icing: In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Recipe from

Chocolate Chip Pecan Pie

Everyone knows that Thanksgiving dessert is all about the pie -- specifically Apple, Pumpkin, and Pecan -- so I couldn't let November 26th pass without sharing a recipe for pecan pie, now could I? After all, pecan pie is my very favorite dessert, the most anticipated part of the Thanksgiving meal, the reason why I try not to eat too much stuffing and turkey, because I must leave some room for dessert. But I digress. 

So, this pie! If you're still looking for a dessert to add to your Thanksgiving menu, you've just found it. This is beyond divine, because does it really get any better than a slice of gooey, caramel-y, crunchy pecan pie with a dollop of whipped cream? Well apparently yes, yes it does. Adding chocolate to your standard pecan pie takes it to a whole new level, the slightly bitter chocolate balancing out the sweetness of the filling while managing to not  overpower the pecans themselves. It gives the dessert another dimension of flavor, plus adds to the gooey-ness factor, as it melts slightly into the filling. Indeed, much like adding bacon to vegetables, adding chocolate to dessert is always, and I mean always, a good idea.

Bonus: this dessert is also so very simple to make,  a matter of stirring everything together in a bowl, pouring it into the pie crust, and putting the whole thing in the oven, plus it can be made a day in advance.Which is exactly what you want when you've got more side dishes than you can count to prepare plus a turkey to think about, right? You're welcome. Happy Thanksgiving everyone!!!


1 cup dark or light corn syrup
3 eggs, beaten
1 cup sugar
1 teaspoon vanilla
2 tablespoons of butter, melted and cooled
1 1/2 cups pecans
1/2 cup semisweet chocolate chips
1 unbaked pie crust

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, whisk together the corn syrup, eggs, sugar, vanilla, and butter. Stir in the pecans and chocolate chips. Place the unbaked pie crust in to a lightly greased 9 inch pie pan. Pour the pecan and corn syrup mixture into the unbaked pie crust and bake for 60-70 minutes. Test for doneness by tapping the center of the pie with your finger, it should spring back if it is done. If the pie crust browns too quickly (this happens to me without fail every time I make a pecan pie) cover with foil. Let the pie cool for 2 hours before serving. Serve with fresh whipped cream, if desired. Serves 8-10.

Butternut Squash and Caramelized Onion Galette

This year I had my Thanksgiving menu planned for a week or two (selecting recipes for a dinner party is one of my favorite past times, and I always get started early) when I realized the day after that two of my guests were actually – gasp – vegetarians. It went without saying than that there would be no turkey for them, and even worse, no stuffing, as my stuffing recipe is made with sausage. The peas with onions and pancetta were promptly scratched as well. This left very few dishes on the menu for my vegetarian guests, a bit problematic as Thanksgiving is all about abundance (and giving thanks, of course) so I promptly went back to the menu drawing board. I was looking for a recipe that would be substantial enough for the non-meat eaters, and considered making a pumpkin risotto or pumpkin pasta before coming across a recipe for Butternut Squash and Caramelized Onion Galette, which solved all of my problems. My menu for this year then is the following:

Turkey with cranberry sauce
Baked mashed potatoes
Arugula, pear, walnut, and gorgonzola salad  with balsamic vinaigrette
Butternut Squash and Caramelized Onion Galette

Pecan Pie (recipe forthcoming)

But back to that Butternut Squash and Caramelized Onion Galette. If this recipe looks familiar, it is because you have seen it before in its Summer version (remember this Three Cheese Zucchini Tart?) Essentially it is an open faced, savory pie that is substantial enough to serve to your vegetarian guests at Thanksgiving, that also happens to be absolutely delicious (yes, I tested this recipe for you already and nearly ate the whole thing by myself). Indeed, I could write a whole book about how good this galette is, but let me try and keep this short and sweet: the crust is super easy to work with, and the consistency is perfect, beyond flaky and buttery, while still managing to be sturdy enough to stand up the filling. Ah yes, the filling -- everyone knows that onions are at their best when caramelized and squash is happiest when roasted, and when you put these two veggies together in the aforementioned perfect crust, accompanied by a healthy dose of cheese and a sprinkle of sage, you have created a downright divine combination of ingredients. Bottom line: this recipe belongs on your menu for Thanksgiving, vegetarians or not, and I have a feeling I'll be making it many more times afterwards. Note that this recipe could either make one large galette or two small ones – completely up to you -- and would also be great served as an appetizer. Enjoy everyone!


For the pastry:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into

1/2 cup full fat plain Greek yogurt
1 tablespoon fresh lemon juice
1/3 cup ice water

For the filling:
2 small butternut squash (about 2 1/2 pounds)
3 tablespoons olive oil
1 tablespoon butter
2 large onions, halved and thinly sliced in half-moons
1 1/2 teaspoons salt

1/4 teaspoon sugar
2 cups fontina, gruyere, or Emmental cheese, grated (I used Emmental)
2 teaspoons chopped fresh sage leaves 

1 egg, beaten for eggwash

Make pastry: In a bowl, combine the flour and salt. Make a well in the center of the flour. Add the butter to the well and, using a pastry blender or your fingers, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the yogurt, lemon juice and water and add the mixture to the well. With your fingertips, mix in the liquid until large lumps form. Pat the lumps into a ball and knead together on a floured work surface just to form a smooth ball of dough; do not overwork the dough. Cover with plastic wrap and refrigerate for at least 2 hours.

Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined baking sheet for 30 minutes or until pieces are tender, turning it midway throughout the baking time. Set aside to cool slightly.

Caramelize onions: While squash is roasting, melt the butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes.

Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. Brush with egg wash and bake in the oven until golden brown, 30-40 minutes. Remove the galette from the oven, let stand for 5 minutes, then slide it onto a serving plate. Cut into wedges and serve hot, warm, or room temperature. Makes (1) 12 inch galette, serving 8, or two smaller galettes, serving 4 each.

Recipe very slightly adapted from

Pumpkin Pie

Here in Italy everyone is already thinking about Christmas, which every year, without fail, feels wrong to me -- after all, in my American mind, we celebrate Halloween, Thanksgiving, and THEN Christmas, right?! I always tend to miss Thanksgiving when I'm here in Rome -- it's been 5 or so years since I've been home for one in the States -- so I wanted to share a few of the recipes that I've put on my menu for the Thanksgiving dinner I am hosting this year, just to keep in the spirit of things. Which brings us to today's post! 

It may seem odd that the first recipe I'm sharing on here for Thanksgiving jumps right to dessert, but for me, Thanksgiving is more about the pie -- apple! pumpkin! pecan! -- than it is about the main course (turkey? turkey who?!) Indeed, you simply cannot have Thanksgiving without a pumpkin pie.

I admit I was a bit nervous before serving this to the group of Italians I had to dinner. Many Italians I've met don't like cinnamon, and most are skeptical upon hearing that we put pumpkin in a dessert -- after all, pumpkin is a vegetable, an ingredient more at home tucked into ravioli than mixed with sugar and spices and poured in to a pie crust. I am happy to report however that the Italians who tried this pie absolutely loved it -- really, fell in to one of those happy food silences that lasts a minute or two as everyone enjoys their food -- which is what every cook likes to hear. Indeed, this dessert is pure pie bliss, one of my very favorite desserts I make. The filling is full of Fall spices like cinnamon, ginger, and cloves, and dense and rich with an amazingly smooth texture (thank you very much, heavy cream!) This pie is perfect with a dollop of whipped cream and is the ideal ending to your Thanksgiving meal, though I do think that pumpkin pie is something that should be made year round, not just once a year. 

Added bonus: this pie is a cinch to make, just whisk everything together into a bowl and you're done, no chopping or beating needed, no lattice crust, no crumble or glaze or frosting in sight. Lastly, I apologize for the slightly plain photo, but everyone gobbled this pie up before I could take any really decent photos as planned! Just more evidence that you should make this right away -- enjoy everyone!


2 cups canned pumpkin purée
1 1/2 cups heavy cream
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg, beaten together
2 1/4 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg 
1/4 teaspoon ground cloves
1 uncooked pie crust 

Preheat the oven to 425°F.

Whisk together the heavy cream and pumpkin. Whisk in the sugars and then the eggs. Mix in the salt and spices. Note that the spices I put in are just suggestions to start with -- you can add more if you'd like (this is what I usually do). Whisk everything together until well mixed.

Place the pie crust into a lightly greased 9 inch pie pan. Pour the filling into the pie crust. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half way through the bake time, you may want to put foil around the edges of the crust to keep it from getting too browned.)

Cool the pumpkin pie completely and then refrigerate until cold (I like to make mine the night before serving as it gives the spices time to develop and tastes even better the next day). Serve with freshly whipped cream. Serves 8-10.