(Family Features) Holidays are typically a joyous time filled with gatherings of friends and family, including time spent baking and enjoying seasonal dishes, all while making fond memories. Pumpkin has become a popular holiday ingredient, making it easy to create pumpkin-centric desserts, perfect for entertaining.
This season, try utilizing organic ingredients in holiday dishes as a simple way to add a better-for-you twist to your family’s favorite dishes – including baked goods and other desserts. The
O Organics product line, exclusive to the Albertsons Companies family of stores including Albertsons, Safeway, ACME Markets, Jewel-Osco, Pavilions, Randalls, Shaw’s, Star Market, Tom Thumb and Vons, includes 100 percent pure organic pumpkin, as well as more than 400 additional USDA-certified, non-GMO items for every occasion, from fresh fruits and vegetables to wholesome dairy, meats, baking ingredients, cereals, snacks and more.
When it comes to the dessert table, try a new twist on pumpkin with these seasonal sweets featuring high-quality, organic ingredients. Use the online store locator to find a store near you and discover more ways to add organic foods to your family’s meals.
Organic Pumpkin Pie
Ingredients
Crust:
- 1 1/2 cups O Organics all-purpose flour
- 8 tablespoons unsalted butter slightly softened
- 1 teaspoon kosher salt
- 1 tablespoon O Organics granulated sugar
- cold water as needed (about 4-6 tablespoons)
Filling:
- 1 can 15 ounces O Organics 100 percent pure pumpkin
- 1/2 cup whole milk
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon O Organics ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon O Organics ground ginger
Instructions
- To make crust: Place flour, butter, salt, sugar and water in large bowl. Using fingers, mix ingredients together until dough ball forms. Flatten into 1-inch thick disk and wrap in parchment paper. Let rest 1 hour in refrigerator before rolling out.
- Heat oven to 375° F. Roll out dough and press into pie plate.
- To make filling: In medium bowl, whisk together pumpkin, milk, syrup, eggs, cinnamon, nutmeg and ginger. Pour into pie plate.
- Bake 40-55 minutes until filling is slightly jiggly but set. Let cool 4 hours. Serve.
Notes
Pumpkin Hand Pies
Ingredients
- 1/2 cup O Organics 100 percent pure pumpkin
- 2 ounces cream cheese softened
- 1 tablespoon pure maple syrup
- 1/8 teaspoon O Organics ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
- 2 premade pie dough crusts rolled into 10-inch circles
For brushing pastry:
- 1 tablespoon whipping cream
- 1 tablespoon pure maple syrup
- 1/8 teaspoon cinnamon
Icing:
- 4 ounces softened cream cheese
- 1/4 cup powdered sugar
- 1 1/2 teaspoons milk
Instructions
- Heat oven to 375° F. Using mixer, combine pumpkin, cream cheese, maple syrup, cinnamon, pumpkin pie spice and vanilla until well mixed. Set aside.
- Spread pie dough. Using 5-inch round cutter, make circles. Whisk together whipping cream, maple syrup and cinnamon for brushing.
- Taking round piece of dough, place about 3 tablespoons filling in center and fold dough over to create half-moon shape. Brush edges with whipping cream mixture. Using fork tines, seal edges of pastry. Repeat with each dough circle.
- Place pies on parchment-lined baking sheet. Brush tops with whipping cream mixture. Bake 16-20 minutes until bottoms are golden brown. Let cool 30 minutes.
- To make icing: Whisk to combine cream cheese, powdered sugar and milk. Drizzle over pies. Serve.
Notes
Pumpkin Slab Pie
Ingredients
Crust:
- 1 cup unsalted butter cut into 1/2-inch cubes
- 8 ounces cream cheese cut into 1/2-inch cubes
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
Filling:
- 2 cans O Organics 100 percent pure pumpkin 15 ounces each
- 4 eggs
- 2 cups whipping cream
- 1 1/4 cups granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Instructions
- To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour.
- On lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork.
- Heat oven to 350° F.
- To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust.
- Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving.
Pumpkin Spice Latte Ice Cream
Ingredients
- 1/2 cup frozen pumpkin puree made with O Organics 100 percent pure pumpkin
- 2 frozen bananas cut or broken into 1-inch chunks
- 1 teaspoon espresso instant coffee granules
- 1 tablespoon cashew butter
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon maple syrup
Instructions
- Remove pumpkin puree cubes from freezer and allow to soften slightly, about 5 minutes. In food processor or high-powered blender, combine pumpkin puree, bananas, coffee granules, cashew butter, pumpkin pie spice and syrup.
- Pulse until mixture begins to resemble ice cream consistency, about 5 minutes.
Notes
Source: Albertsons Companies