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Pumpkin Pie Grilled Cheese

Pumpkin Pie Grilled Cheese

Use this recipe, (page 153) as a guide for when you have leftovers and no idea how to spice them up.

Ingredients

  • 1 ⁄2 store-bought 8” pumpkin pie, or 2 cups pumpkin pie filling
  • 3 Tablespoons cream cheese
  • 1 Tablespoon cinnamon
  • 1 Tablespoon cinnamon sugar (see Harvest Fest recipe in Chapter 3 for cinnamon sugar details)
  • 4 –6 tablespoons melted sweet butter, for grilling
  • 4 slices cracked wheat bread, or brioche
  • 1 Cup gorgonzola cheese, divided

Servings1

Calories Per Serving1703

Folate equivalent (total)288µg72%


Breakfast Grilled Cheese

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • balanced
  • tree-nut-free
  • high-fiber
  • soy-free
  • red-meat-free
  • Calories 1452
  • Fat 65.5 g (100.8%)
  • Saturated 35.7 g (178.4%)
  • Carbs 145.7 g (48.6%)
  • Fiber 6.1 g (24.5%)
  • Sugars 13.8 g
  • Protein 70.0 g (140.0%)
  • Sodium 2489.6 mg (103.7%)

Ingredients

plus 1 teaspoon unsalted butter, divided

slices American, Monterey Jack, or Pepper jack cheese, divided

Instructions

Let 1 tablespoon of the unsalted butter sit at room temperature until softened. Spread onto one side of 2 slices sourdough bread.

Whisk 2 large eggs and 1/4 teaspoon kosher salt together in a medium bowl until combined.

Melt the remaining 1 teaspoon butter in a medium nonstick skillet over medium-low heat. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are just set but not dry. Transfer the eggs to a plate.

Remove the pan from the heat and wipe the pan clean. Place 1 bread slice butter-side down into the pan. Top with 2 slices of the cheese, the eggs, and then the remaining 2 slices cheese. Close the sandwich with the remaining bread slice butter-side up. Press the sandwich slightly to close.

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New York.


28 Essential Grilled Cheese Recipes

These recipes bring grilled cheese sandwiches to the next level.

From gourmet to gluten-free, these epic grilled cheese sandwich recipes are sure to satisfy any craving. Pair your grilled cheese with one of our 11 tasty tomato soup recipes!

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Looking for a no-holds-barred indulgence? Cut a doughnut in half lengthwise, press a slice of cheese (or two slices!) in the middle, and grill until golden brown.

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Who says you can't eat grilled cheese sandwiches for breakfast? This recipe packs all your favorite breakfast items into one compact sandwich.

Searching for more ways to satisfy your pumpkin addiction? Use our favorite fall foods&mdashapples and pumpkins&mdashto make this hearty grilled cheese sandwich.

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This blogger's recipe for deliciously smoky bacon jam will make your mouth water.

Genius: Take the ingredients needed for white pizza and pack them all into a grilled cheese sandwich.

This homemade recipe for In-N-Out's addictive special sauce is shockingly similar to the one used by the popular West Coast burger joint.

This grilled cheese incorporates delicious artichoke dip in the center, saving you that time-consuming extra step of dipping.

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This gluten-free recipe replaces bread with a healthy and tasty cauliflower crust.

This recipe for DIY "cheese" is completely vegan friendly&mdashjust place a slice between two slices of white bakery bread, grill it up, and enjoy!

Get your kids to eat their vegetables by including chopped Brussels sprouts inside a grilled cheese sandwich.

Don't have a panini press? Use a waffle iron instead to melt cheese and add a fun pattern to your sandwich.

Add a California-style spin to your sandwich by incorporating fresh avocados and tomatoes. Add mayo to make the cheese taste even creamier.

Kick your grilled cheese up a notch by filling it with caramelized onions, spicy Pepper Jack cheese, and Cheddar, then top it off with barbecue sauce.

Turn your favorite Italian salad into a substantial lunch by layering mozzarella, tomatoes, fresh basil, and garlic between two slices of buttered bread.

Bring a farm-to-table feel to your grilled cheese sandwich by using lots of fresh vegetables alongside cheese and bread.

This blueberry-stuffed grilled cheese will make you wish it was always blueberry season! A balsamic reduction drizzled over blueberries plays up their tartness, while extra cheese balances out the sweetness.


A Great Halloween Dessert

These whipped cream ghosts are so cute, and so easy! This is the perfect way to turn these cheesecake bars into a Halloween Dessert.

All you need is some sweetened whipped cream and mini chocolate chips.

Just place the whipped cream in a piping bag fitted with a large round tip. You can also use a ziplock bag and cut the corner off.

You can either swirl the whipped cream around, or press down and lift up 3 times to make the ghosts.


Create pumpkin coffee creamer

Shutterstock

They may come in drool-worthy seasonal flavors like pumpkin spice and peppermint mocha, but most coffee creamers are filled with gross things like titanium dioxide (an ultraviolet radiation blocker that doubles as a whitening agent) and hydrogenated oil, which has been shown to increase cholesterol and diminish memory. And the seasonal drinks from coffee shops may not have quite as many chemicals, but they're overflowing with excess calories and sugar.

That said, the best way to transform your plain old coffee into something more autumnal is with a homemade creamer, which just so happens to be a great way to use some leftover canned pumpkin. Here's how to make a batch.

Ingredients

1 1/2 cups heavy cream, divided
1/4 tsp ground cinnamon
1/4 tsp allspice
4 Tbsp pure pumpkin
14 oz. sweetened condensed milk

How to make it

Combine a half cup of heavy cream with the spices and pumpkin in a saucepan and simmer over a low flame for 15 to 20 minutes. Next, remove the pan from the heat and allow it to cool completely. Then, whisk in a cup of heavy cream and condensed milk and store the mixture in a Mason jar. It will keep in the fridge for up to a week.

Eat This! Tip

Because this recipe contains added sugar, we suggest skipping your usual sugar packet. Your coffee will be sweet enough without it.


Instructions

Preheat oven to 425°F. Line 9-inch pie plate with pie crust.

Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin and vanilla. Gradually add evaporated milk, mixing well. Pour into pie crust.

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted in center comes out clean.

Serve warm or cold. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store covered in refrigerator.


Keto Pumpkin Cheesecake

This creamy keto pumpkin cheesecake is low-carb, refined sugar-free, and can be made into bars or slices. This tasty dessert is great for fall, Thanksgiving, or all year round!
I finally got around to posting these delicious keto pumpkin cheesecake bars just in time for Thanksgiving and fall. Keto desserts are my absolute favorite type of dishes to recipe test but are also the hardest. They require hours and hours of recipe testing to get the perfect texture and flavor but are well worth it in the end. If you or a loved one are on the keto diet or you know someone that that is, then this is the perfect dessert to make this Thanksgiving. They will thank you, and you can thank me later!

These cheesecakes are one of my favorite keto desserts because they DO NOT taste &ldquoketo&rdquo. My two daughters each had a slice and LOVED it without even realizing that it&rsquos keto! The texture is fluffy and creamy and the flavor is spicy with a subtle sweetness.

There are two main components in this recipe that make this cheesecake keto.

The flour: Almond flour works great for keto desserts and is my favorite option and I highly recommend sticking with it. For this recipe, you can substitute the almond flour with ground walnuts to keep it keto, or easily replace it with whole wheat or all-purpose flour if you&rsquod like.

The Sweetener: Keto sweeteners can be tricky and sometimes complicated. To keep things simple and delicious, I like to use Powdered Erythritol Sweetener. Powdered Swerve, powdered Xylitol or Lakanto Monkfruit sweetener are also good options and can be substituted with a 1:1 ratio.

To get the right texture and to ensure the batter mixes well, I suggest using the eggs and cream cheese at room temperature. If your cream cheese is still cold, microwave it for 15-20 seconds or until it is softened. After baking the cheesecake, cool in the fridge for at least 1-2 hours to ensure clean slices. Top with keto (or regular) whipped cream when you are ready to serve.


Complete Water Bath Canner Kit

This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce!. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs, lid lifting wand, six pint jars with lids and rings, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll never need anything else except more jars and lids!

Deluxe Food Strainer & Sauce Maker

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store!


How to make the best pumpkin pie recipe:

So what makes this the best pumpkin pie recipe? Two ingredients — Cream Cheese and Butter. Instead of using evaporated canned milk, we add cream cheese and butter. Duh. Why have I not thought of this before? The creamy cheese and butter add a touch of rich creaminess to the pumpkin pie. My son, Carson, who will NOT even touch pumpkin pie, is in hog heaven with this pie.

The cream cheese and butter also softens the strong pumpkin flavor. Don’t you worry…it is still a perfectly pumpkin flavored pie but is much creamier than the original. When paired with a buttery flaky pie crust and fresh whipped cream, it just screams holiday.

This Best Pumpkin Pie Recipe actually just won 1st Place in the Pumpkin Pie Bake-Off competition — Pumpkin Pie Bake-Off. What a fun surprise!

The best pumpkin pie recipe starts with a homemade all-butter pie crust. Click here for the recipe. I include step-by-step instructions on how to make butter pie crust. I use a deep-dish pie pan for this recipe since there is plenty of filling.

There’s nothing like homemade whipped cream. It begins with heavy whipped cream, whipped until soft peaks form. Powdered sugar is added to sweeten it.