Why Pineapple Hill?

The pineapple has been a symbol of hospitality since the days of the early American colonies. According to legend, the symbol began with the sea captains of New England who would spear a pineapple on a fence post outside their home to let the community know of their safe return home and to invite friends to visit and share their hospitality.

Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.

Monday, November 8, 2010

For You Pumpkin


Pumpkin Recipes
via Paul Deen

 * ~ * ~ * ~ * ~ * ~ * ~ * ~ *
Pumpkin Pie

Paula's Pumpkin Pie
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping


Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Servings: 6 to 8 servings
Prep Time:
Cook Time: 50 min
 * ~ * ~ * ~ * ~ * ~ * ~ * ~ *
Aunt Trina’s Holiday Pumpkin Crunch

Aunt Trina’s Holiday Pumpkin Crunch  

An old Alabama favorite given to Paula from her Aunt Trina.


1 (15 oz.) can fresh pumpkin
1 (12 oz.) can evaporated milk
1 teaspoon cinnamon
1 c. sugar
3 eggs, beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter, cut into pieces
1 (8 oz.) pkg. softened cream cheese
1 cup Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon


In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined.  Add eggs and mix well.
Pour mixture into a 9X13 baking dish prepared with a non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle nuts evenly over cake mix and top with butter pieces.  Bake at 350º F for 50-60 minutes.  Set aside to cool.
Prepare frosting while cake is cooling.  In a large mixing bowl using a hand mixer, whip cream cheese until light.  Add in whipping cream and continue to whip until fully combined and thickening.  Add powdered sugar and cinnamon and whip until smooth.
To Serve:  Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.
Recipe Courtesy of Paula Deen
Servings: 8
Prep Time: 10 min
Cook Time: 1 hour
signature,pineapple hill

1 comment:

Marci said...

YUM! I LOVE all thing pumpkin!