Organic Heaven

To stock up on groceries, I took my first trip toTrader Joe’s today! Let me just say, that I was in Organic HEAVEN! My only complaint would be there is not baby section so I will have to visit another store for Earth’s Best products. Other than that, the staff was super-friendly and the selection AMAZING! I so thrilled!



We started off the holidays officially by going to a local Holiday showing of vendors. There were so many great goodies, I wish I could figure out how to make my money tree grow!

Here’s a wonderful recipe for Pumpkin Pie, courtesy of Earthbound Farm. Food to Live By has a wonderful recipe for Cranberry-Pumpkin Bread pudding as well!

In this updated version of the classic autumn favorite, we’ve married the deep flavor of caramel with the richness of cream, mascarpone cheese, and pumpkin to create what we think is a simply sensational holiday dessert.

Canned pumpkin purée works well — or try making your own with our recipe.

As with most pies, this one is best on the day it’s made, but it can be baked a day in advance of serving, cooled completely, then covered and refrigerated. Bring the pie to room temperature before serving. 

Sweet Pastry Dough

1 cup sugar

1 cup heavy (whipping) cream

1 cup mascarpone cheese

1 can (15 ounces) pumpkin (not pie filling)
     or 2 cups unsweetened pumpkin purée

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

4 large eggs, lightly beaten

Vanilla ice cream or whipped cream, for serving

Roll out the pastry dough to form a 14-inch round. Fit the dough into a 10-inch deep-dish pie pan, fluting the edge of the dough decoratively. Chill until firm, at least 30 minutes.

Position a rack in the middle of the oven and preheat to 375 degrees F. Prick the bottom of the pastry dough all over with a fork. Line the shell with parchment paper or aluminum foil and fill with pie weights or dried beans. Transfer the pie pan to a baking sheet and bake for 20 minutes. Carefully remove the weights and paper, and continue baking until the pastry is golden, about 10 minutes more. Cool completely.

To make the filling, combine the sugar with 1/4 cup of water in a heavy saucepan or skillet. Cook over medium-high heat, stirring until the sugar is dissolved. Boil the syrup without stirring, washing down the sides of the pan once or twice with a pastry brush dipped in cold water to dissolve any sugar crystals. Cook, swirling the pan gently occasionally, until the mixture is dark, about 10 minutes. Reduce the heat to medium and add the heavy cream — take care and avert your face, because the mixture will bubble! Stir until the caramel is smooth, then stir in the mascarpone. Bring the mixture to the start of a simmer.

Place the pumpkin, cinnamon, ginger, salt, nutmeg, and cloves in a large bowl. Add the hot caramel cream and whisk to blend. Add the eggs and whisk again to combine.

Pour the filling into the crust and bake the pie on a rimmed baking sheet until the center is just set and the edges are puffed, 45 to 55 minutes.

Cool the pie on a wire rack until it is completely set, at least 2 hours. To serve, cut into wedges and garnish with a scoop of ice cream or a dollop of whipped cream, if you like.

We are almost ready for Halloween!


About palaciosamantha
I'm a Social Media Manager for a large home decor company who enjoys staying current in trends in both the fashion and home industries. I have a passion for writing, art journaling, expressive painting, and photography. My greatest loves are my two children.

2 Responses to Organic Heaven

  1. monique says:

    Trader Joe’s is my favorite store. Since we moved 3 years ago, we don’t have one nearby. The nearest one is over 2 hours away. Can’t wait to see another one. Glad you like it too!

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