Pumpkin Spice Cookie Butter Pie

Pumpkin Spice Cookie Butter PieTo take one look at this blog, you’d think it was focused solely on desserts these days. Recent posts have included, cider donut shortcakes, cookie butter buckeyes, chocolate cake with burnt oranges – Mom, I promise we’re eating real food, too! Just last week we had escarole and white bean soup one night and Bear made chicken, sweet potato, and kale enchiladas the next. It’s fall, though, and with it comes the push for food that comforts and that wows a holiday crowd. Which is what we have here – a real showstopper of a dessert for either Thanksgiving (or Friendsgiving if that’s more your speed, as it is mine) or the winter holidays: Pumpkin Spice Cookie Butter Pie!

Pumpkin Spice Cookie Butter PieWhaaaaaat? You didn’t know Trader Joe’s has updated its year-round classic cookie spread and infused it with the official flavor of Fall, pumpkin spice? Let me save you any question that this might not be the most perfect marriage – it is on par with love of Beyoncé and Jay-Z. If you’ve never had cookie butter – or speculoos spread, as it’s called in most of the world outside of the U.S. – it’s ground, spiced graham cookies that are crushed and blended to form a thick peanut-butter-like paste. My personal favorite part of speculoos spread, or cookie butter, are the little tiny crystals of undissolved cookie throughout – it takes any apple slice, waffle, or PB&J to another level.

Pumpkin Spice Cookie Butter PieWhen I saw this Pumpkin Spice Cookie Butter at Trader Joe’s a few weeks ago, I figured we’d just eat it as is, spread on whatever vehicle selected to get it into our mouths fast enough. “Maybe,” I said to a skeptical-of-all-things-trendy Bear, “we can blend it into a smoothie with bananas!” But once home, I found myself thinking of something seasonal to do with it. It is pumpkin spice, after all, and we’re coming up on holidays where you might need to bring a dessert to a party. Sure, you could bring a traditional pumpkin pie – they’re delicious – but you could also bring a Pumpkin Spice Cookie Butter Pie that tastes like the old standard and gingerbread cheesecake had a baby. I vote for the latter!

While this certainly isn’t my prettiest pie crust (don’t be like me and forget to chill your pie dough before you bake it), it hardly even matters when you have a filling this good. Cream cheese adds a velvety-ness to the mix and a slight tang, while freshly blended and barely sweetened whipped cream lightens things up to a beautiful not-quite-airy, but mousse-like texture. If you’re looking for a little something different in a Fall dessert, try this pie – it’s creamy and dense, easy to make-ahead (pop it in the fridge or freezer), and a delectable new version of a Fall classic.

Pumpkin Spice Cookie Butter Pie
Yields one 9-inch pie

Ingredients
1 fully-baked pie crust, cooled completely
8 ounces of cream cheese, softened
1-1/3 cup of Trader Joe’s Pumpkin Spice Cookie Butter
1 cup of confectioner’s sugar
1-1/2 cups of heavy cream
1/4 cup of granulated sugar

In a medium mixing bowl, combine the heavy cream and the granulated sugar and whip until peaks form; the peaks should stand on their own when the beaters are removed. Refrigerate the whipped cream while you prepare the next step. In a larger bowl, use a hand-mixer to combine the cream cheese and the pumpkin spice cookie butter. Once combined, slowly add in the cup of confectioner’s sugar and blend completely.

Remove the whipped cream from the refrigerator and fold two-thirds of it into the cookie butter mixture. Be gentle so that some of the air of the whipped cream is left behind and aerates the pie filling. Once combined, pour the mixture into the pie crust and allow to set for at least 2 hours before serving. You can use the remaining whipped cream to top the pie or serve on the side. Refrigerate leftovers for up to 5 days.

This pie can be made up to two days in advance if kept in the refrigerator and can also be frozen two weeks prior to when you might need it. To make 2 days ahead, fill the pie crust, but do not add the whipped cream. Wrap tightly with foil and keep cold in the back of your refrigerator. Prior to serving, make fresh whipped cream for top. If freezing, fill the pie crust and skip the whipped cream on top. Wrap the pie tightly in plastic wrap and then again in heavy-duty aluminum foil to keep out frost – the double layer of protection is a must. Defrost on the counter for an hour before serving and make fresh whipped cream to top.

Pumpkin French Toast with Cinnamon Sugar Cornflake Crust

Pumpkin French Toast with Cinnamon Sugar Cornflake CrustWhew! That title is a monster! You might be asking, are all of those things really going to be in this recipe and will it really be good or just plain overwhelming? Fear not, dear readers! This recipe is as every bit delicious as it is a mouthful and I promise to never steer you wrong. If you’re looking for a lovely little Fall-inspired breakfast to have this weekend or later on in the season once the leaves have all wrapped themselves in ochre, this is it. All the flavors of Fall and home in one dish!

Pumpkin French Toast with Cinnamon Sugar Cornflake CrustPrior to moving to Minneapolis, I’d never seen French toast dipped in anything other than your standard egg custard. All of that changed, though, when I found my favorite local brunch spot, Sunnyside Up Cafe, where they rolled their French toast in crushed cinnamon-sugared cornflakes – what a surprising and delicious treat! Their Cowboy French Toast, as they called it, was unmatched in its crunch and caramelization – cornflakes and sugar browned up in butter? Help me, Rhonda!

Pumpkin French Toast with Cinnamon Sugar Cornflake CrustSadly, my beloved Sunnyside Up went out of business a year or so ago and ever since I’ve been thinking of trying my hand at recreating their French toast. I’ve hesitated though because, truth be told, I’m not the biggest fan of sweet for breakfast. Sweet and salty, yes, please, but a whole plate of sugary, syrupy breakfast makes me feel off the whole rest of the day. Last week, though, I found a beautiful cinnamon bread at the store and while we’d had a few slices for a late-night sweet treat over several days, it was starting to get a bit dry. As I made my way back through the kitchen en route to the bedroom on Saturday night, I passed it on the counter and it clicked – we could have French toast tomorrow morning! With a plan in place, I left 8 slices out on the counter, took a package of bacon out of the freezer to defrost, and off I went to slumber.

Pumpkin French Toast with Cinnamon Sugar Conflake CrustThe next morning felt like Fall, with a cooler breeze in the air and the first turning leaves spied from the kitchen window. As I began to gather my ingredients, I came across a lone can of pumpkin puree in the back of my pantry. My initial thought was “You’d better use this remaining can up from last winter before you start stockpiling cans for this season!” and as soon as the thought was complete, my stomach & brain sung “pumpkin french toast!” in unison. The rest of this story is history!

Pumpkin French Toast with Cinnamon Sugar Cornflake CrustThe pumpkin custard here is simple, but tastes like the loveliest of pies – cinnamon, vanilla, & cardamom all join the milk and eggs to round out the flavors of Fall. Rolled in a mixture of crushed cornflakes, sugar, and some more cinnamon, the French toast takes on this hard, crisp exterior that holds up well to a pat of butter and your best maple syrup. In fact, you don’t even really need the latter as this recipe is so delicious on its own, but why stop at pumpkin french toast with cinnamon sugar cornflake crust? A drizzle of maple syrup, a slice or two of bacon, some fresh berries and this is the stuff of dreams – autumnal dreams! Serve this to your favorite wearer(s) of plaid & enjoy!

Pumpkin French Toast with Cinnamon Sugar Cornflake CrustNote: Exciting news at Femme Fraîche – I was able to upgrade my camera just last week, which means I have a bunch more megapixels to capture and play with. While these photos were taken with the new baby, it was less than 24 hours after its arrival, so they might not look so great while I get up to speed on all of the new bells & whistles. Prettier (less grainy?) photos to come!

Pumpkin French Toast with Cinnamon Sugar Cornflake Crust
Yields 8 slices of French Toast

Ingredients:
8 slices of a sturdy bread, such as brioche, that has been left out on the counter overnight or is a few days old
3 eggs
1/2 cup of whole milk or half & half
1 teaspoon of vanilla
2-1/2 teaspoons of cinnamon, separated
2-3 shakes of nutmeg
1/8 teaspoon of cardamom
5 Tablespoons + 2 teaspoons of granulated sugar, separated
1/3 cup of canned, pureed pumpkin; not canned pumpkin pie filling
2 cups of cornflakes
Small pinch of salt
4 Tablespoons of butter, plus more for serving
Maple syrup, optional
Fresh berries, optional

Directions:
Set out 8 slices of bread overnight to dry out a bit so that they will absorb maximum pumpkin custard and flavor when you make your French toast. In a resealable gallon bag, pour 2 cups of cornflakes, 1-1/2 teaspoon of cinnamon, 5 Tablespoons of sugar, and a small pinch of salt. Crush together until all of the cornflakes are broken down coarsely. Pour contents onto a large platter and set aside. In a mixing bowl, combine the 3 eggs and milk until well incorporated. Add the remaining cinnamon, nutmeg, cardamom, 2 teaspoons of sugar, and vanilla. Whisk together, then add the pumpkin puree and stir until combined.

In a large skillet, melt 2 tablespoons of butter over medium heat as you dip each piece of bread in the pumpkin custard. Depending on your bowl, you can submerge each piece for a minute or so, or soak each side for approximately a minute each. When your bread has absorbed a enough custard, transfer to the platter of cornflakes and coat with the mixture. Pat mixture onto both sides with a little pressure so that the cornflakes adhere well. Add to melted butter in the pan and follow suit with 3 others slices. Cook in two batches of 4 for approximately 3-4 minutes a side or until cornflakes are golden brown and smell of caramelized sugar and butter. Use remaining two tablespoons of butter to melt in the pan between batches.

When finished, allow French toast to sit for 2 minutes so that the coating hardens up. Top with a pat of butter, a drizzle of maple syrup, and fresh berries if desired.