Shrimp Stuffed Mushrooms with Cream Cheese and Parmesan

I can easily be talked into stuffed mushrooms, and adding shrimp certainly helps. These are filled with lots of roughly chopped shrimp, cream cheese, Parmesan, shallot, garlic and the mushroom stems, then finished with buttery Parmesan panko before baking. I keep the shrimp in large pieces on purpose, and the reason goes back to an appetizer I loved as a kid.

I grew up going to Catalina Island off the coast of Southern California. We would take the ferry over from Newport Beach, and whenever people came to visit in the summer, Catalina was one of the places we took them. As a kid, it felt a little magical. You got on a boat and twenty-something miles later you were on this gorgeous tiny island where everything was sitting right on the water.

There was a restaurant there that served these dramatic shrimp stuffed mushrooms that I ordered every time we ate there. I had my own obsession with shrimp as a kid. For lots of reasons I can’t explain, ordering shrimp at a restaurant felt like the height of fine dining. If somebody had told eight-year-old me I was eating Michelin-starred food, I would have believed them immediately.

The mushrooms were more Rockefeller-style than the ones I make now, with lots of greens over the top and one whole jumbo shrimp arched across each mushroom. I think the greens helped hold the shrimp in place, and I vaguely remember the dish having some sort of sailboat name or presentation. What I remember clearly is that the shrimp looked like a giant smile coming at me. It was the kind of appetizer that came through a restaurant and immediately made everyone want to know what it was.

I loved them. I also hated eating them.

They came out so blisteringly hot, and because the shrimp was left whole, I would bite into the mushroom and sometimes pull the whole shrimp straight into my mouth while everything else stayed behind. It didn’t stop me from ordering them repeatedly, but it was enough that I remembered the problem.

When I started making shrimp stuffed mushrooms myself, I kept the part I cared most about, which was a substantial amount of shrimp. I roughly chop it instead of leaving it whole. The chunks are still large enough that there’s no mistaking what you’re eating, but small enough that the shrimp, mushroom and filling stay together instead of accidentally extracting one steaming-hot crustacean from the appetizer in front of everyone.

I also left out the Rockefeller-style greens. I love them, but not everybody does, and I wanted these to be the kind of stuffed mushrooms I could put out at a party without wondering who was going to object to the spinach. The cream cheese and Parmesan make the filling rich enough on their own, while the mushroom stems, shallot, garlic and lemon keep it from becoming one big scoop of cream cheese with shrimp hiding somewhere in there.

What Makes This Recipe Different

• I use a lot of shrimp for the number of mushrooms because I want the shrimp to be noticeable. I rough chop it instead of mincing it, so the chunks stay obvious without disappearing into the filling.
• There’s only a small amount of cream cheese in the filling. I wanted enough to hold the shrimp, mushrooms and Parmesan together, but not so much that it becomes the main thing you taste.
• I use the mushroom stems too. I chop them, cook them with the shallot and let most of their moisture cook away before adding it to the filling. They add more mushroom flavor without making everything loose or watery.
• The Parmesan panko stays on top instead of getting mixed into the filling. That gives the mushrooms something crisp and buttery to go with the softer stuff underneath.

Ingredients

• Large cremini mushrooms – I like using larger cremini mushrooms because they have enough room for lots of filling without turning it into a tiny balancing act. You may also see them labeled baby bellas at the store. I prefer buying them loose when I can so I can choose mushrooms that are similar in size.
• Raw shrimp – Use peeled, deveined shrimp (or devein them yourself) and pat them very dry before adding them to the skillet. Since they’re getting chopped anyway, I don’t care about buying a specific shrimp count. I’m more concerned with quality and that they’re very dry before going into the filling.
• Shallot – I cook the shallot with the chopped mushroom stems so it softens while the mushrooms give off their moisture, then the garlic goes in.
• Garlic – This goes in after the mushrooms and shallot have already had time to cook. Garlic doesn’t need four or five minutes in a hot skillet to make itself known.
• Cream cheese – Three ounces is enough. It adds richness and helps hold everything together without turning these into cream cheese stuffed mushrooms that happen to contain shrimp. Let it soften first so it mixes in easily.
• Parmesan cheese – I use it in the filling for saltiness, then again in the panko topping where it gets golden and crisp.
• Dijon mustard – Just a teaspoon. You won’t taste mustard on its own, but I think the filling tastes better with it.
• Lemon zest – I get the lemon flavor without adding extra liquid, which is why I use zest instead of pouring lemon juice into the filling.
• Fresh parsley – I put it in the filling, the topping and over everything at the end. It adds freshness to the butter, cheese and shrimp.
• Smoked paprika – Warmth and smokiness without making it taste like paprika.
• Cayenne pepper – Optional, but I like a pinch. It doesn’t make the mushrooms hot, but you can tell there’s some heat in the filling.
• Panko breadcrumbs – These stay on top, where they can get crisp instead of vanishing into the filling.
• Unsalted butter – Used for cooking the shrimp and again in the panko topping. The melted butter is what helps the crumbs brown instead of sitting on top looking dusty.
• Olive oil – Enough to lightly coat the mushroom caps before baking.
• Salt and freshly ground black pepper – Season as you go, especially because the Parmesan is already adding salt.

How to Make Shrimp Stuffed Mushrooms

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the mushrooms)
  Preheat the oven to 400°F and line a baking sheet with parchment paper. Twist the stems out of the mushrooms and finely chop them. If the caps are shallow, use a small spoon to scrape out enough of the inside to give yourself more room for filling. Set the caps cavity-side up on the baking sheet, drizzle them lightly with olive oil and season with salt and pepper.
• Step Two (cook the shrimp)
  Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until they’re nearly done. They still have time in the oven later, so don’t fully cook them unless you enjoy rubbery shrimp. Move the shrimp to a cutting board, let them cool for a minute and roughly chop them into bite-size pieces. Keep the pieces noticeable.
• Step Three (cook the mushroom stems)
  Turn the heat down to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4 to 5 minutes, stirring now and then, until most of the moisture from the mushrooms has cooked away. Don’t rush this part. Extra mushroom water is the last thing I want in a cream cheese filling. Add the garlic and cook for about 30 seconds, then take the skillet off the heat and let it cool for a minute.
• Step Four (make the shrimp filling)
  Add the cream cheese, Parmesan, Dijon, lemon zest, parsley, smoked paprika and cayenne, if you’re using it. Stir until the cream cheese has worked its way through everything, then fold in the chopped shrimp. Season lightly with salt and pepper.
• Step Five (fill and top the mushrooms)
  Divide the shrimp filling among the mushroom caps, piling it over the tops. There’s lots of filling, so pile it on. Stir the panko, Parmesan, melted butter and parsley together in a small bowl, then spoon it over the mushrooms and press it lightly into the filling so half of it doesn’t end up on the baking sheet before they reach the oven.
• Step Six (bake and finish)
  Bake for 18 to 20 minutes, until the mushrooms are tender, the filling is hot and the Parmesan panko has turned golden on top. If everything is done but the topping still looks pale, give the mushrooms a minute or two under the broiler and keep an eye on them. Finish with chopped parsley and fresh lemon zest and serve them hot.

Recipe Tips

• Choose mushrooms that are close in size so they finish baking at about the same time. A few differences are fine, but one enormous mushroom surrounded by eleven tiny ones is going to make the oven timing more annoying than it needs to be.
• Don’t soak the mushrooms to wash them. Wipe away any dirt with a damp paper towel or rinse them quickly and dry them well. Mushrooms already have lots of their own water.
• Pat the shrimp very dry before cooking. Extra water from the shrimp has nowhere useful to go once it reaches the filling.
• If you use the broiler to brown the Parmesan panko, stay there and watch it. Panko can go from pale to scorched while you’re standing six feet away wondering where you left your wine.

Storage and Make Ahead

• You can assemble the stuffed mushrooms up to 8 hours before baking. Arrange them on the baking sheet, cover and refrigerate, but leave off the Parmesan panko until you’re ready to put them in the oven. Adding the topping at the last minute gives it a much better chance of staying crisp.
• Store leftover shrimp stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
• For reheating, I prefer a 350°F oven or the air fryer because either one does a better job with the topping than the microwave. Heat them just until the centers are hot so the shrimp doesn’t spend a second lifetime cooking.
• I don’t recommend freezing these. Mushrooms release quite a bit of water after freezing and thawing, and a cream cheese filling can change texture too. If you want to get them done ahead of time, use the 8-hour refrigerator option instead.

FAQs

• Can I use white button mushrooms instead of cremini mushrooms?
  Yes. White button mushrooms work fine. I prefer cremini because I like their mushroom flavor, but the two are close enough that I wouldn’t make a special trip to another store over it. Just choose larger mushrooms with enough room for the filling.
• Can I use cooked shrimp?
  You can, but skip the skillet step and fold the chopped cooked shrimp into the filling at the end. Keep an eye on the mushrooms toward the end of baking because the shrimp only needs to heat through.
• Can I use frozen shrimp?
  Yes. Thaw the shrimp completely and dry it very well before cooking. Frozen shrimp can hold onto quite a bit of water after thawing, and you don’t want that finding its way into the filling.
• Do I need to bake the mushroom caps before stuffing them?
  No. I fill the raw mushroom caps and bake everything together. With mushrooms this size, they have enough time to become tender during the 18 to 20 minutes in the oven without needing a separate pre-bake.
• Why are my shrimp stuffed mushrooms watery?
  Mushrooms release water as they cook, so some moisture is normal. Excess liquid usually comes from very wet shrimp, mushroom stems that didn’t cook long enough in the skillet or mushrooms that held onto a lot of water after washing.
• What size shrimp should I buy?
  I don’t worry about shrimp count for this recipe because the shrimp gets roughly chopped anyway. Medium, large or jumbo shrimp all work. I’d buy whichever good-quality raw shrimp makes sense at the store rather than paying extra for a specific size that nobody will recognize once it’s chopped.

From My Kitchen Notes

Small observations from the margins.

• Some things are easier to love once they stop trying to stay whole.
• There’s a difference between being held together tightly and being trapped in place.
• You can keep the part that’s important and still change everything around it.
• Sometimes the thing you remember most is the same thing that made it harder.
• There are things I loved enough to keep ordering after I knew exactly what was wrong with them.
• Heat can make anything harder to handle than expected.
• Breaking something into smaller pieces is one way to finally get all of it at once.
• Taking away what everyone expects doesn’t always change what something is.
• I remember things that made me happy and precisely what made them difficult. I choose ease now.

More Evidence I Take Appetizers Seriously

• Hot Honey Peach Chicken and Waffle Bites – pickles, peach hot honey, toothpicks.
• Chicago Hot Dog Pigs in a Blanket – fully loaded Chicago dog treatment.
• Honey Garlic Hasselback Kielbasa Bites – honey garlic butter, creamy mustard.
• Pork Stuffed Mushrooms – fennel, cinnamon, nutmeg, seasoned pork.
• Italian Stuffed Mushrooms – cheesy filling, Italian seasonings, baked.

This post may contain affiliate links. Please read my disclosure policy.

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Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms are filled with shrimp, cream cheese, Parmesan, shallot, garlic and chopped mushroom stems, then topped with buttery Parmesan panko and baked until golden.

Course Appetizer

Cuisine American

Keyword mushrooms stuffed with shrimp, shrimp stuffed mushrooms, shrimp stuffed mushrooms with cream cheese, stuffed mushrooms with shrimp, stuffed mushrooms with shrimp and cream cheese

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 (2 stuffed mushrooms each)

Calories 209kcal

Author Cathy Pollak

Equipment

• large rimmed baking sheet Gives the mushrooms room to bake without crowding.
• parchment paper Prevents the mushrooms and filling from sticking to the pan.
• large skillet Used to cook the shrimp, mushroom stems and shallot.
• Cutting board For prepping the mushrooms and shrimp.
• chef knife For chopping ingredients.
• mixing bowls For mixing the Parmesan panko topping.

Ingredients

Mushrooms:

• 1 lb (454 g) large cremini (baby bella) mushrooms (about 12)
• 1 tbsp (15 ml) olive oil
• salt and pepper

Shrimp Filling:

• 1 tbsp (14 g) unsalted butter
• 12 oz (340 g) raw shrimp peeled, deveined and patted dry
• 1 small shallot bulb, finely diced
• 2 cloves garlic minced
• 3 oz (85 g) full-fat cream cheese softened
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tsp (5 g) Dijon mustard
• 1 tsp (2 g) lemon zest
• 2 tbsps (8 g) finely chopped fresh parsley
• ¼ tsp (0.5 g) smoked paprika
• pinch cayenne pepper optional
• salt and pepper

Topping:

• ¼ cup (15 g) panko breadcrumbs
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tbsp (14 g) unsalted butter melted
• 1 tsp (1 g) finely chopped fresh parsley
• 2 tsps (4 g) lemon zest

Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Remove the stems from the mushrooms and finely chop them. If needed, use a small spoon to scrape out a little of the inside of each mushroom cap to make more room for the filling. Arrange the caps cavity-side up on the prepared baking sheet, drizzle lightly with olive oil and season with salt and pepper.
  1 lb (454 g) large cremini (baby bella) mushrooms, 1 tbsp (15 ml) olive oil, salt and pepper
• Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until nearly cooked through. The shrimp will finish cooking in the oven, so avoid cooking them completely at this point. Transfer to a cutting board and let cool slightly, then roughly chop into bite-size pieces.
  1 tbsp (14 g) unsalted butter, 12 oz (340 g) raw shrimp
• Reduce the heat to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the mushroom moisture has mostly evaporated. Add the garlic and cook for 30 seconds, until fragrant. Remove the skillet from the heat and let cool for a minute.
  1 small shallot, 2 cloves garlic
• Add the cream cheese, Parmesan, Dijon mustard, lemon zest, parsley, smoked paprika and cayenne, if using. Stir until the cream cheese is incorporated, then fold in the chopped shrimp. Season lightly with salt and pepper.
  3 oz (85 g) full-fat cream cheese, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (5 g) Dijon mustard, 1 tsp (2 g) lemon zest, 2 tbsps (8 g) finely chopped fresh parsley, ¼ tsp (0.5 g) smoked paprika, pinch cayenne pepper, salt and pepper
• Divide the shrimp filling among the mushroom caps, mounding it slightly over the tops. In a small bowl, stir together the panko, Parmesan, melted butter and parsley. Sprinkle over the stuffed mushrooms and lightly press the topping into the filling.
  ¼ cup (15 g) panko breadcrumbs, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tbsp (14 g) unsalted butter
• Bake for 18-20 minutes, until the mushrooms are tender, the shrimp filling is heated through and the Parmesan panko is golden brown. Sprinkle with chopped parsley and fresh lemon zest before serving.
  1 tsp (1 g) finely chopped fresh parsley, 2 tsps (4 g) lemon zest

Notes

• Use a damp paper towel to wipe the mushrooms clean, or rinse them briefly under cool water and pat them dry.
• Roughly chop the shrimp into bite-size pieces instead of finely mincing them. This keeps the shrimp noticeable throughout the filling.
• The mushrooms can be assembled up to 8 hours ahead and refrigerated. Add the breadcrumb topping right before baking.
• If the topping isn't as golden as you'd like after baking, broil the mushrooms for 1-2 minutes, watching carefully to prevent burning.
• Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through.

 

 

 

If you’re making these Shrimp Stuffed Mushrooms, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 145g | Calories: 209kcal | Carbohydrates: 7g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 119mg | Sodium: 197mg | Potassium: 454mg | Fiber: 1g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg

Have you made these Shrimp Stuffed Mushrooms? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Shrimp Stuffed Mushrooms appeared first on Noble Pig.

Crockpot Apple Crisp with a Crisp Oat Topping

I loved the idea of apple crisp in a crockpot, but the first time I tried it, I was immediately turned off by the condensation collecting under the lid and dripping back onto the oat topping, leaving it soggy. I wasn’t making it in the slow cooker because it was easier. I wanted my oven free for everything else I was cooking.

The fix turned out to be much less dramatic than the problem. I stretched a couple of thick paper towels across the top of the crockpot before putting the lid on, and they caught the condensation before it could rain back down onto the crisp. The topping stayed crisp, the apples stayed in slices instead of becoming applesauce, and I stopped wondering why anyone bothered making apple crisp in a slow cooker in the first place.

That’s really why I keep making it this way. The oven is already occupied, I don’t feel like heating up the kitchen any more than necessary, or I want dessert taking care of itself while I do something else. Apple crisp has never seemed offended by this arrangement.

Apple crisp has never felt like a holiday dessert to me anyway. I think it’s more of a Sunday afternoon treat I make because my apple trees are overloaded or cinnamon sounds like the flavor of the moment. A scoop of vanilla ice cream isn’t mandatory, but I’ve never managed to convince myself of that.

What Makes This Recipe Different

• I found pretty quickly that stretching a couple of absorbent paper towels across the crockpot before putting the lid on catches that moisture before it can drip down into the topping. It’s a tiny change, but it completely changes the outcome.
• I wasn’t trying to prove the crockpot was somehow better than the oven. I wanted my oven available for everything else I happened to be cooking that day. The crockpot handles the apple crisp while everything else gets the attention it needs.
• The apples are as important as the topping. I wanted them tender enough to cut with a spoon, but still recognizable as slices of apple instead of falling apart into slow cooker applesauce. Granny Smith apples hold up the best during the long cooking time, which is why I keep using them.
• That’s really this recipe in a nutshell. I wasn’t trying to replace classic baked apple crisp. This is the one I make when I need the oven free without giving up the crisp topping and tender apples I wanted in the first place.

Ingredients

• Granny Smith apples – I like Granny Smiths because they reliably stay together during the long cooking time. You end up with tender slices instead of apples that fall apart into the filling.
• Granulated sugar – Enough to sweeten the apples without covering up their natural tartness.
• All-purpose flour – Some goes into the filling to thicken the juices as the apples cook, and more goes into the topping to create the buttery crumbles.
• Ground cinnamon – One teaspoon is enough to add flavor without dominating.
• Fresh lemon juice – Keeps the filling tasting fresh after a few hours in the slow cooker.
• Vanilla extract – Apple crisp never seems complete without it.
• Old-fashioned oats – These keep their texture while they cook. Quick oats soften too much and don’t give you the same crisp, crumbly topping.
• Light brown sugar – Gives the topping its caramel flavor and helps it brown into the crunchy bits everyone goes after first.
• Cold unsalted butter – Cold butter creates the crumbly topping by melting gradually instead of all at once.
• Kosher salt – Desserts need salt too.
• Vanilla ice cream – Not technically required, but warm apple crisp and cold vanilla ice cream have never found a reason to stop spending time together.

FAQs

• Can I use Honeycrisp apples instead of Granny Smith?
  Yes. Honeycrisp apples are fine, although they make a sweeter filling. If your apples are sweet, you can cut back the sugar if you’d like.
• Why is my topping still soft?
  The most common reason is trapped moisture. Make sure the paper towels completely cover the crockpot without sagging onto the topping, and don’t skip the final hour of cooking uncovered.
• Can I cook this overnight?
  I don’t recommend it. The apples cook relatively quickly, and leaving them for several extra hours will soften them much more than this recipe intends.
• Can I double the recipe?
  Only if your slow cooker is large enough to handle it. A very full crockpot takes longer to cook, and the topping will not crisp as well because there’s even more moisture trapped inside.
• Can I use canned apple pie filling?
  This recipe is written for fresh apples, so I don’t recommend using canned pie filling. If you want to use canned filling instead, I have an oven-baked apple crisp with apple pie filling recipe.
• Can I make this ahead of time?
  Yes. You can prepare the apple filling and topping separately a day ahead and refrigerate them. Let it come to room temperature before adding it to the crockpot. Assemble everything in the crockpot when you’re ready to cook so the topping stays as crumbly as possible.

From My Kitchen Notes

Small observations from the margins.

• The smallest adjustments are the ones nobody notices until they stop making them.
• Steam has terrible judgment.
• The kitchen has convinced me more than once that solving the wrong problem leaves you with the wrong result.
• Not everything that looks finished is ready to serve.
• The right kind of cover protects things, while the wrong kind undoes them.
• You can spend hours fixing the wrong thing when the real problem has been dripping on you from above the whole time.
• The smallest change in the room can completely change the ending.
• The longer something cooks doesn’t necessarily make it better.
• It takes surprisingly little to keep something from slowly falling apart.
• Some things spend years protecting the wrong part of themselves.
• I’m suspicious of anything that promises to improve without changing.
• Not every compromise looks like one at first.
• Eventually you have to decide whether you’re preserving something or slowly steaming it.
• It’s easy to think nothing is changing because nothing is being said.
• You can keep the lid on forever and still lose what was important.

More Apple Desserts Worth Saving Room For

• Cream Cheese Apple Crisp – Cream cheese beneath buttery crumble.
• Butterscotch Apple Crisp – Butterscotch and cinnamon together.
• Upside-Down Apple Pie – Pecans and flipped pie.
• Amish Apple Fritter Bread – Cinnamon swirl, sweet glaze.
• Brown Sugar Apple Cinnamon Bundt Cake – Brown sugar swirl, fresh apples.

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Crockpot Apple Crisp (Slow Cooker Apple Crisp)

Slow cooker apple crisp is made with fresh Granny Smith apples and a buttery oat topping that stays crisp thanks to a simple condensation trick. It's an easy dessert when you want to keep the oven free without giving up the texture of a traditional apple crisp.

Course Dessert

Cuisine American

Keyword apple crisp in crock pot, apple crisp recipe, apple dessert recipe, Crockpot Apple Crisp, crockpot dessert, easy apple crisp recipe, slow cooker apple crisp

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Resting 20 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 414kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons Keeps the filling and topping properly balanced.
• mixing bowls (large nad medium). One for the apple filling and another for the crisp topping.
• Knife To peel, core, and slice the apples into even pieces.
• Crockpot (6-quart / about 5.7 liters) – Gives the apples enough room to cook evenly without bubbling over.
• wooden spoon For stirring the apple mixture and serving at the end.
• pastry blender or fork. Works the cold butter into the topping until it's crumbly.
• thick, absorbent paper towels To catch condensation under the lid so it doesn't drip back onto the topping and make it soggy.

Ingredients

• cooking spray

Filling:

• 5 medium (~ 900 g) Granny Smith apples cored, peeled and sliced
• ½ cup (100 g) granulated sugar
• 2 tbsps (16 g) all-purpose flour
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Topping:

• ½ cup (50 g) old-fashioned oats
• ½ cup (65 g) all-purpose flour
• ¾ cup (150 g) packed light brown sugar
• ½ cup (113 g) cold unsalted butter cut into 8 slices
• 1 tsp ( 3 g) ground cinnamon
• ¼ tsp (1 g) kosher salt

Garnish:

• vanilla ice cream

Instructions

• Spray the bottom of the crockpot with cooking spray or brush it with melted butter so the apples release easily after several hours of cooking.
  cooking spray
• In a medium bowl, toss the apples with the granulated sugar, flour, cinnamon, lemon juice, and vanilla until every slice is coated. The flour thickens the juices as the apples cook, keeping the filling syrupy instead of watery. Transfer the apples to the crockpot.
  5 medium (~ 900 g) Granny Smith apples, ½ cup (100 g) granulated sugar, 2 tbsps (16 g) all-purpose flour, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• In another bowl, combine the oats, flour, brown sugar, cinnamon, and kosher salt. Work the cold butter into the mixture with a fork or your hands until crumbly, leaving a few larger butter pieces behind. They'll melt gradually as the crisp cooks and help create a better topping.
  ½ cup (50 g) old-fashioned oats, ½ cup (65 g) all-purpose flour, ¾ cup (150 g) packed light brown sugar , ½ cup (113 g) cold unsalted butter, 1 tsp ( 3 g) ground cinnamon, ¼ tsp (1 g) kosher salt
• Sprinkle the topping evenly over the apples.
• Lay a generous sheet of paper towels across the crockpot (2 full-size sheets or 3 connected half-sheets), making sure they cover the opening without sagging onto the topping. Place the lid over the towels and cook on HIGH for 1½ hours or LOW for 2½ to 3 hours. The paper towels catch the condensation before it drips back onto the topping, keeping it from turning soggy.
• Remove the lid and carefully discard the paper towels. The apples should be bubbling around the edges. Continue cooking uncovered for 1 hour so the topping can finish crisping.
• Turn off the heat or switch the crockpot to the warm setting and let the apple crisp rest for about 20 minutes before serving. The filling thickens as it cools, making it much easier to scoop. Serve on its own or with vanilla ice cream.
  vanilla ice cream

Notes

• Firm pears can replace part of the apples if you'd like to mix the fruit. Avoid soft or overripe pears because they'll break down too much during cooking.
• This recipe was tested in a 6-quart (5.7 L) crockpot. Smaller slow cookers may bubble closer to the lid, so keep an eye on them during cooking.
• The paper towels should stay above the topping without touching it. Thick paper towels, such as Bounty, absorb condensation much better than thinner towels or half-sheets.
• Canned apple pie filling works for a shortcut. Since it's already sweetened and thickened, reduce the sugar in the filling before adding it to the crockpot.

 

 

If you’re making this Crockpot Apple Crisp, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240g | Calories: 414kcal | Carbohydrates: 70g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 235mg | Fiber: 4g | Sugar: 48g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg

Have you made this Crockpot Apple Crisp? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Crockpot Apple Crisp (Slow Cooker) appeared first on Noble Pig.

Fresh Cherry Pie That Starts on the Stovetop

Fresh cherry pie has always been about one thing for me. I want to cut into it and see the filling stay in the pie instead of creeping out all over the plate. And that rarely happens. Fresh cherries release a lot of juice as they cook, so I started thickening the filling on the stovetop before assembling the pie instead of waiting for everything to happen in the oven. Once the pie cools, the filling stays put, inside the flaky homemade crust. The pie crust stays crisp underneath the filling instead of turning into a soggy mess.

I’ve been fresh cherry obsessed for as long as I can remember. In fact, I would be halfway up a cherry tree before anyone could stop me. Not that they were going to either. Every summer we’d drive out to Cherry Valley and Beaumont in Southern California to go cherry picking, and while the adults were organizing themselves with buckets, I was already climbing. If there was one thing I wasn’t afraid of, it was climbing a tree and scaling those extremely tall orchard ladders. When you’re five or six years old and weigh next to nothing, I could scooch way out onto branches the adults were never going to mess with, and that’s where all the best cherries were anyway.

I never came home clean. I’d sit up in the trees eating cherries until the juice was running down my arms, and into the creases of my elbows and neck, and all over the front of whatever T-shirt I was wearing. I was so completely sticky and filthy, and couldn’t have cared less. I probably ate as many cherries sitting in those trees as we picked. Those were the best days.

My parents’ friends, Leo and Sally, had a chicken farm out that way, and we’d always stop to visit on the way home. My mom would bring them cherries, and while the adults hung out, Sally would hand me a basket and let me run around and grab fresh eggs to take home. The chickens were everywhere. I guess we’d call that free range nowadays. Then we’d sit down to bowls of ice cream topped with some of the fresh cherries we picked that day before heading home. At some point my mom would make cherry ice cream and at least one or two cherry pies. My mom was quite skilled at making pie crust. I’ll give her that. And fresh cherry pie became a reliable part of my summers growing up.

Now I have a couple of cherry trees of my own here in Oregon, although whether I get cherries depends on the year. They’re more weather-dependent than anything I’ve ever grown, and when they do have a good crop, the birds usually decide they’re ripe about five minutes before I do. Most years I head out to the Columbia River Gorge during cherry season instead, climbing the ladders, wishing I could still shimmy out on the branches, but always filling a bag or two, and coming home to make pie.

Cherry season doesn’t last very long around here or anywhere really. I think that’s part of why it always feels special. The way I make the pie has changed a little over the years, too. I wanted the filling to be thick enough that it stayed inside the pie where it belongs instead of escaping onto the plate like a river. After enough summers of tinkering with it, this is how I’m doing it now.

What Makes This Recipe Different

• One of my biggest issues with fresh cherry pie is the juice chaos caused by the cherries releasing their juices for the first time inside the oven. I wanted to take care of that before I put together the pie by cooking the filling on the stovetop first. This way, the cherries have a chance to release their juices before baking, and the cornstarch is already fully activated. I already know how thick the filling is before it ever reaches into the crust.
• I also started roughly chopping the cherries instead of leaving them whole. Whole cherries leave these big gaps in the filling and make the slices harder to serve neatly. Chopping them helps the fruit come together evenly, so every slice is packed with cherries instead of large pockets that want to fall apart and roll around the minute you cut into the pie.
• When I make pie dough, I skip the pastry cutter step altogether and grate frozen butter directly into the flour. The shreds of butter stay cold as they’re mixed into the dough and create the flaky layers we all want in our pie crust. It’s become my favorite way to make pie crust because it’s simple and the results are consistent.
• Once the lattice is finished, I put the pie into the refrigerator before the oven. Rolling, weaving, and handling the dough warms the butter, so giving the assembled pie time to chill again helps firm everything back up. That’s how the crust bakes up flaky. It’s not the same without this step.
• I also bake the pie at two temperatures. Starting with higher heat to set the crust, then lowering the temperature so the filling has enough time to bubble without the pastry getting too dark.

Ingredients

• All-Purpose Flour – Makes a pie crust that’s flaky but still strong enough to hold the cherry filling without falling apart.
• Granulated Sugar – A little goes into the pie dough, while the rest sweetens the cherries.
• Table Salt – Belongs in both the crust and the filling and helps balance the sweetness.
• Unsalted Butter – I freeze the butter first, then grate it directly into the flour instead of cutting it into cubes. The little shreds stay cold and distribute throughout the dough, and help create flaky layers as the pie bakes. European-style butter is preferred because it has less water content and more butterfat.
• Ice Water – Cold water helps bring the dough together while keeping the butter as cold as possible.
• Fresh Sweet Cherries – I usually make this pie with Bing cherries, although any sweet cherry is fine. I roughly chop them instead of leaving them whole so every slice has a more even layer of fruit.
• Fresh Lemon Juice – Balances the sweetness of the cherries without making the pie taste lemony.
• Cornstarch – Thickens the filling. Since I cook the cherries on the stovetop first, the cornstarch is already fully activated before the pie ever goes into the oven.
• Vanilla Extract – Adds warmth.
• Almond Extract – You only need a small amount, and it’s one of the best flavor pairings with cherries.
• Egg – Brushed over the lattice before baking for a shiny, golden crust.
• Turbinado Sugar – Completely optional, but I love sprinkling a little over the egg wash because it adds a light crunch and sparkle to the finished pie.

How to Make Fresh Cherry Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the pie dough)
  Whisk together the flour, sugar, and salt in a large bowl. Grate the frozen butter directly into the flour, tossing it into the flour every so often so the shreds stay coated instead of clumping together. Add the ice water and use your hands to bring the dough together. If it still feels a little dry, add another tablespoon or two of water until it holds together when you squeeze it. Divide the dough in half, shape each half into a disc, wrap them well, and refrigerate for at least an hour.
• Step Two (cook the cherry filling)
  Pit and roughly chop the cherries, then stir them together with the lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a saucepan. Cook over medium heat until the filling comes to a boil, then keep cooking for about 5 minutes until it’s thickened. You’ll know it’s ready when the juices lose that cloudy look and become shiny. Let the filling cool until it’s warm or completely cool before you start assembling the pie.
• Step Three (assemble the pie)
  Roll one disc of dough into a circle about ⅛-inch thick and fit it into a 9-inch pie plate, leaving a little overhang around the edges. Spoon in the cooled cherry filling. Roll out the second disc, cut it into strips, and weave the lattice over the top. Trim away the extra dough, crimp the edges, brush everything with the egg wash, and sprinkle with turbinado sugar if you’re using it.
• Step Four (chill and bake)
  Slide the assembled pie back into the refrigerator while the oven preheats. After all the rolling and weaving, I like giving the butter a chance to firm back up before it goes into the oven. Bake the pie at 400°F for 15 minutes, then reduce the oven to 350°F and keep baking until the crust is golden brown and the cherry filling is bubbling right through the center of the lattice, not just around the edges. If the crust starts getting darker than you’d like, loosely cover the edges with foil or a pie shield.
• Step Five (let it cool)
  Transfer the pie to a wire rack and let it cool completely before slicing. I know it’s tempting to cut into it while it’s still warm, but this is when the filling finishes setting. Give it the time it needs, and you’ll be rewarded with slices that stay where they’re supposed to instead of leaving half the filling behind on the plate.

Recipe Tips

• If your cherries are super juicy, let the filling simmer another minute or two before taking it off the heat. I’d much rather thicken it on the stovetop than wish I had after the pie comes out of the oven.
• If the dough becomes soft while you’re rolling or weaving the lattice, slide it back into the refrigerator for a few minutes before continuing. Cold dough is easier to roll, weave, and crimp.
• If you’re using a cherry pitter, wear an apron. Cherry juice has a way of finding the one shirt you don’t want to stain.
• A metal pie plate will give you more browning on the bottom crust than glass, but either works well with this recipe. I prefer glass.

Storage & Leftovers

• Cover the pie loosely and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days if your kitchen is warm.
• I like this pie even more the next day. The filling firms up a little more overnight, making the slices easier to serve.
• If you want to warm a slice, a few minutes in a 300°F oven works better than the microwave if you want to keep the crust crisp.

FAQs

• Can I use frozen cherries?
  Yes. Thaw them first and drain away any excess liquid before making the filling. Frozen cherries release more juice than fresh, so you may need to simmer the filling a little longer until it reaches the same consistency.
• Can I use sour cherries instead of sweet cherries?
  Yes. Sour cherries make good pie, but you’ll want to increase the sugar since they’re much more tart than Bing or other sweet cherries.
• Do I have to make a lattice crust?
  Not at all. A full top crust works just as well. Be sure to cut a few vents in the top so steam can escape while the pie bakes.
• Why grate the butter instead of cutting it into cubes?
  This is an easy way to distribute the butter evenly through the dough without pulling out a pastry cutter. It mixes in quickly while leaving plenty of small pieces that make the flaky layers.
• Why is my cherry pie runny?
  Usually one of two things happened. Either the pie was sliced before it had completely cooled, or the filling didn’t spend enough time thickening on the stovetop or bubbling in the oven.
• Can I make this pie ahead of time?
  Yes. It’s a great make-ahead dessert. Bake it the day before you plan to serve it, and the filling will be even better the next day.

From My Kitchen Notes

Small observations from the margins.

• The best fruit is almost always worth the inconvenience.
• A pie doesn’t care how impatient you are.
• Sometimes what I’ve been waiting for has a very short season.
• Lots of things fall apart because somebody cut into them too soon.
• A lot of opportunities don’t disappear. They get eaten by birds.
• The sweetest things usually leave a mark.
• Not everything needs another sign. They’re already ripe.
• There are rituals that stain your hands way after you’re finished with them.
• All things that make aren’t necessarily a mistake.
• The hardest part isn’t making the pie. It’s waiting long enough to cut the first slice.
• Some days perfection matters. Cherry pie has never been one of them.
• Some things spend all year becoming ready and disappear in two weeks. Maybe that’s part of why they’re important.
• We all think timing is about clocks. Nature has never agreed with that.
• Some of us weave everything togehter justright, and there are may of us who keep going until it holds together itself. Both usually end up with pie.
• The filling was always going to get hot. That was the whole idea.
• Certain processes look like patience from the outside and fear from the inside. I recognize them both.
• Sometimes the best things don’t stay very long. That doesn’t make them any less worth waiting for.
• There is a point where protecting the crust stops it from becoming pie. That’s not just about pie.
• There are people who mistake hesitation for wisdom. The fruit doesn’t.
• Trees and people can spend their whole lives becoming ready for a moment they never allow to arrive.
• There are people who wait for certainty. Cherry season has never worked that way. Sometimes you don’t need more time. You only need to preheat the oven.

More Summer Fruit Desserts

• Chocolate Cherry Cupcakes – Cherry buttercream from preserves.
• Fresh Cherry Coconut Chocolate Chip Ice Cream – Coconut ice cream, cherries, chocolate.
• Lemon Blackberry Bundt Cake – Lemon soak, fresh blackberry glaze.
• Peach Cobbler Bundt Cake with Bourbon Caramel – Peach cake with bourbon caramel.
• Coconut Peach Crisp – Buttery oat topping, ripe peaches.

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Fresh Cherry Pie

This Fresh Cherry Pie starts with homemade pie dough made from grated frozen butter for a flaky crust, then fills it with fresh cherries cooked on the stovetop before baking. The filling thickens before it reaches the oven, giving the pie a head start and helping it slice neatly once cooled.

Course Dessert, Pie

Cuisine American

Keyword best cherry dessert, cherry dessert, cherry pie, cherry pie recipe, cherry pie with lattice crust, classic cherry pie, fresh cherry dessert, fresh cherry pie, fresh cherry pie filling, homemade cherry pie, lattice cherry pie, summer cherry pie

Prep Time 1 hour hour 25 minutes minutes

Cook Time 55 minutes minutes

Chilling + Cooling: 1 hour hour 45 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 8

Calories 515kcal

Author Cathy Pollak

Equipment

• mixing bowls (large). For mixing the pie dough.
• measuring cups and spoons For ingredient accuracy.
• box grater To grate the frozen butter.
• Saucepan (medium). For cooking the cherry filling.
• cherry pitter (optional) or metal straw. Speeds up pitting the cherries.
• pastry brush To brush the egg wash on the lattice crust.
• 9-inch pie plate (23 cm) For baking the pie.
• pastry wheel (optional) or knife. Makes the lattice crust strips.
• pie shield (optional) or foil. To keep your pie crust edges from burning.

Ingredients

Pie Dough:

• 2½ cups (300 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (6 g) table salt
• 1 cup (227 g) unsalted butter frozen
• ¼ cup (60 ml) ice water plus 1–2 tablespoons (15–30 ml) more if needed

Cherry Filling:

• 4½ cups fresh cherries pitted and roughly chopped (about 1 ½ pounds / 680 g pitted, or about 3 pounds / 1.4 kg whole cherries before pitting)
• 1 tbsp (15 ml) fresh lemon juice
• ⅓ cup (40 g) cornstarch
• ⅔ cup (135 g) granulated sugar
• ½ tsp (3 g) table salt
• 1 tsp (5 ml) vanilla extract
• ¼ tsp (1 ml) almond extract

Topping:

• 1 large egg
• 1 tbsp (15 ml) water
• 2 tbsps (24 g) turbinado sugar (optional, for sprinkling after egg wash)

Instructions

• Whisk together the flour, sugar, and salt in a large mixing bowl.
  2½ cups (300 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt
• Grate the frozen butter directly into the flour, tossing it every so often so the shreds stay coated instead of clumping together.
  1 cup (227 g) unsalted butter
• Pour in the ice water and use your hands to bring the dough together. If the dough still looks dry, add another tablespoon or two (15-30 ml) of ice water until it holds together when squeezed. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
  ¼ cup (60 ml) ice water
• Pit the fresh cherries. If you don't have a cherry pitter, place a cherry on the neck of a small bottle and push a metal straw through the center to remove the pit. Roughly chop the cherries so they distribute more evenly throughout the filling.
  4½ cups fresh cherries
• Combine the chopped cherries, lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a medium saucepan. Cook over medium heat until the mixture comes to a boil, stirring frequently. Continue cooking for about 5 minutes, until the filling has thickened and the cornstarch is fully cooked. Remove from the heat and let the filling cool until warm or completely cool before assembling the pie.
  1 tbsp (15 ml) fresh lemon juice, ⅓ cup (40 g) cornstarch, ⅔ cup (135 g) granulated sugar, ½ tsp (3 g) table salt, 1 tsp (5 ml) vanilla extract, ¼ tsp (1 ml) almond extract
• Roll one disc of dough into a circle about ⅛ inch (3 mm) thick. Fit it into a 9-inch (23 cm) pie dish, leaving a little overhang around the edges. Spoon the cooled cherry filling into the crust.
• Roll out the second disc of dough and cut it into strips about ½ inch (1.25 cm) wide. Arrange half of the strips across the pie, then weave the remaining strips over and under to form a lattice top. Trim away the excess dough, then crimp the edges to seal.
• Whisk together the egg and water. Brush the lattice with the egg wash and sprinkle with turbinado sugar, if using.
  1 large egg , 2 tbsps (24 g) turbinado sugar, 1 tbsp (15 ml) water
• Refrigerate the assembled pie for about 45 minutes while the oven preheats to 400°F (200°C). Chilling the pie helps the butter firm up again before baking.
• Bake for 15 minutes at 400°F (200°C). Reduce the oven temperature to 350°F (175°C) and continue baking for about 35 minutes, until the crust is golden brown and the cherry filling is bubbling through the lattice. If the crust begins browning too quickly, loosely cover the edges with foil or a pie shield.
• Transfer the pie to a wire rack and let it cool completely before slicing. The filling continues to set as the pie cools, making neater slices.

Notes

• European-style butter, such as Kerrygold, has a higher butterfat content and makes an especially flavorful pie crust.
• Cooking the filling before assembling the pie gives the cornstarch time to fully thicken the cherry juices before baking.
• Let the filling cool before adding it to the crust to help prevent a soft bottom crust.
• A lattice top allows steam to escape while the pie bakes, but a solid top crust with a few vents also works well.
• The pie slices best after cooling completely, and I think it's even better the next day.

 

 

If you’re making this Fresh Cherry Pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 185g | Calories: 515kcal | Carbohydrates: 67g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 387mg | Potassium: 255mg | Fiber: 3g | Sugar: 28g | Vitamin A: 900IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg

Have you made this Fresh Cherry Pie? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Fresh Cherry Pie appeared first on Noble Pig.

Corn Succotash with Edamame and Bacon

I’ve taken a different approach to traditional corn succotash, which normally relies on lima beans. Instead, I use edamame along with sweet corn, crispy bacon, peppers, onions, and juicy tomatoes. Everything cooks together in bacon drippings, creating a side dish with plenty of texture and enough flavor to pair well with anything coming off the grill.

When I was little, one of my favorite cartoons was Tweety Bird and Sylvester the Cat. This is almost cliché and I’m dating myself here, but if you remember, Sylvester was always running around yelling, “Sufferin’ succotash!” and I remember at some point finally asking my parents what succotash was. Honestly, I thought it meant some kind of catastrophe, not vegetables.

My mom told me it was something made with corn. Well, I loved corn. What kid doesn’t. And eventually I talked about it enough that she finally made it and that’s the day I discovered lima beans.

Let’s just say, the corn was innocent, the lima beans were not.

Until that moment I had never had lima beans, and I remember looking down at my plate wondering what those pale green and almost gray blobs were. They looked weird. They had that strange color lima beans get once they’re cooked. I remember not wanting any part of it.

But because I was consistently held to having impeccable manners, me saying that the lima beans had ruined everything was not considered an acceptable response. I sort of said it anyway, which was always to my detriment.

Needless to say, my first experience with succotash did not go well.

Somewhere between then and decades later, I started thinking about succotash again and realized my problem had never been the corn or the bacon, it was always the lima beans.

Ultimately, I kicked them out.

Instead, I use edamame, which has a firmer texture and more bite than the mushy lima beans. Plus, unlike five-year-old me, most kids today already know what edamame is. They’ve shelled it at restaurant tables, eaten it as a snack, and it’s not some sort of unfamiliar vegetable. It’s a completely normal ingredient to them. In a way, this recipe is for them, maybe especially for them.

The outcome is everything I wanted corn succotash to be when I first heard Sylvester yelling about it all those years ago. Sweet corn, crispy bacon, juicy tomatoes, and enough color that it doesn’t look like vegetable wallpaper sitting in a bowl. My recipe is where the corn gets to be the best part. And there is no mush in sight.

What Makes This Recipe Different

• The biggest difference is the edamame. Traditional succotash relies on lima beans, but I wanted something with a firmer texture and more bite. Edamame has a firmer texture, a milder flavor, and holds together alongside the corn and bacon without turning soft and mushy.
• I cooked everything in the bacon drippings, because obviously, which gives the veggies a smoky flavor before the bacon even goes back into the skillet. Between the bacon drippings and the butter, the corn and edamame pick up a lot more flavor than they would if they were simply warmed through.
• I also add the tomatoes at the very end. I want them to slightly warm and release some of their juiciness, and still look like tomatoes. If they cook too long, they start breaking down into the vegetables, and I like the contrast they bring to the skillet.
• The splash of apple cider vinegar goes in near the end for the same reason. Corn is sweet, bacon is rich and butter isn’t known for holding back. The vinegar keeps those flavors from becoming too rich and gives the skillet a little contrast.
• And while fresh summer corn is great when it’s in season, I purposefully made this with frozen corn and frozen edamame. They’re convenient, but more importantly they are available year-round. That means you can make a skillet of succotash in the middle of July or put it on the Thanksgiving table without changing a thing.

Ingredients

• Sweet Corn – The foundation of the entire dish. Sweet corn has the sweetness that balances the smoky bacon and tangy vinegar. You can use frozen or fresh.
• Edamame – Adds substance to the recipe, which sounds so dramatic, and turns it into something that feels a little more substantial than a simple vegetable side dish.
• Bacon – The giver, providing both crispy pieces throughout the finished dish and the flavorful drippings used to cook the vegetables.
• Butter – This helps coat the vegetables and brings a richness that works especially well with the corn. The butter does add a lot of flavor to this recipe, especially if you use a better tasting European butter, such as Kerrygold.
• Bell Pepper – Adds color, sweetness, and another layer of chew alongside the corn and edamame.
• Vidalia Onion – Softens into the skillet and adds sweetness that complements the corn without competing with it.
• Garlic – Adds another layer of flavor to the skillet.
• Grape Tomatoes – Adds freshness, color, and little bursts of juicy acidity throughout the dish. I add them at the end so they stay intact.
• Lawry’s Total Seasoning – I don’t use a lot of seasoning blends like this, but for whatever reason it made a difference in how this tasted. It gave the vegetables a well-seasoned flavor that I wasn’t getting with the combinations of spices I tried.
• Apple Cider Vinegar – A small splash at the end keeps the sweet corn, bacon, and butter from becoming too rich.
• Kosher Salt – Helps bring out the natural sweetness of the corn and vegetables. I recommend tasting the finished dish before adding any additional salt.
• Black Pepper – Adds a little warmth. Taste the finished dish before adding more.

How to Make Corn Succotash

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the bacon)
  Add the diced bacon to a large high-sided skillet over medium-high heat and cook until it’s as crispy as you like it. Transfer the bacon to a paper towel-lined plate, but leave the drippings in the skillet. We’re about to put them to work.
• Step Two (cook the peppers and onions)
  Add the onion and bell pepper to the skillet and cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute, just until you can smell it.
• Step Three (add the corn and edamame)
  Add the corn, edamame, butter, and Lawry’s Total Seasoning. Cook for about 10 minutes, stirring occasionally, until everything is hot and tender. This is where the corn starts soaking up all that bacon and butter.
• Step Four (finish the succotash)
  Stir in the apple cider vinegar and season with salt and black pepper to taste. Add the tomatoes and cook for about 2 more minutes, long enough to warm them through. I like adding them at the end because I want little juicy tomatoes throughout the skillet, not tomato sauce.
• Step Five (add the bacon and serve)
  Remove the skillet from the heat and stir the bacon back in. Serve it warm or room temperature with grilled chicken, burgers, pork chops, steak, or whatever happens to be coming off the grill that night.

Recipe Tips

• Thaw the corn and edamame before cooking if you have time. You’ll get less moisture in the skillet and better flavor development on the vegetables.
• Let the bacon get crisp before removing it from the skillet. It will soften slightly once it’s stirred back into the vegetables.
• Give the peppers and onions a few minutes to soften before adding the remaining ingredients. They should be tender, not crunchy.
• Taste before serving. Bacon, seasoning blends, and even frozen vegetables can vary, so I always do one final taste for salt and pepper at the end.
• This recipe is easy to scale up for cookouts, potlucks, and backyard barbecues. Just use your biggest skillet.

Storage

• Store leftover corn succotash in an airtight container in the refrigerator for up to 3 days.
• The flavors mingle a little more overnight, making leftovers just as good the next day.
• Leftovers can be enjoyed warm, cold, or somewhere in between.
• I don’t usually freeze this one. The veggies tend to lose some of their texture once thawed.

FAQs

• Can I use fresh corn instead of frozen?
  Yes. If sweet corn is in season, cut the kernels from about 6 to 8 ears of corn and use them in place of the frozen corn.
• Can I make corn succotash ahead of time?
  Yes. You can make it a day ahead and refrigerate it until needed. Reheat gently before serving or let it come closer to room temperature.
• Can I make this vegetarian?
  You can. Skip the bacon and sauté the vegetables in butter or olive oil instead. You may want to add a little smoked paprika for some of the smoky flavor the bacon normally provides.
• Can I use a different seasoning blend?
  Yes. Lawry’s Total Seasoning is my favorite for this one, but you can substitute your favorite all-purpose seasoning blend and adjust the salt to taste.
• Can I use lima beans instead of edamame?
  Yes. Traditional succotash is often made with lima beans, so you can substitute them if you prefer. I use edamame because I like the texture better.
• What goes well with corn succotash?
  Just about anything coming off the grill. It’s especially good alongside grilled chicken, steak, pork chops, burgers, sausages, or barbecue.
• Can I serve corn succotash at room temperature?
  Yes. In fact, it’s one of the reasons I like it for barbecues and summer gatherings. Traditionally it’s served warm, but I like it at room temperature.

From My Kitchen Notes

Observations from the margins.

• What the heck does succotash even mean anyway? Don’t tell me and I refuse to look it up. I like holding on to the fact that it’s something unpleasant, like my first experience with succotash was, or corn ruined by lima beans.
• Nothing about the word succotash suggests sweet corn, bacon, juicy tomatoes, or butter. Instead, it sounds like a skin condition, betrayal, detention, or something your doctor finds during a colonoscopy.
• Five-year-old me was sitting there thinking, “Why did you wreck perfectly good corn?”
• Succotash felt like, somebody took perfectly good corn and wrecked it. Because when you’re a kid, there isn’t a nuanced evaluation of legumes happening. There’s just, this is good or this is a crime.
• My experience with lima beans has never just been “I hated lima beans.” The real story is, I hated lima beans and was not allowed to express that fact in a manner consistent with my feelings.
• I grew up in a household of, you will sit there, you will try it, you will appreciate that somebody made it, and you will not make a face. Meanwhile, I was sitting there thinking this dinner is defective.
• People who know me now might assume I’ve always been direct, but I wasn’t. I spent a lot of years filtering myself through expectations, presentation, composure, and worrying about what other people might think. I don’t do that anymore.
• Now my tendency is to make observations without looking for permission. Not rudely or recklessly. Just honestly.
• I’ve learned not to mistake different for wrong.
• Some combinations work because everything is different, not because everything matches.
• The most interesting things in the skillet are usually bringing something completely different to the table.
• Some things belong together without needing to become the same thing. The best partnerships involve contrast.
• Some things don’t become less themselves when they’re part of something bigger.
• A surprising number of good things begin as separate ingredients with no obvious plan.
• The funny thing about belonging is that it usually becomes obvious long before anybody says it out loud.
• I gave succotash another chance. The lima beans did not receive the same courtesy.
• I never decided I was wrong about lima beans. I decided to rebuild succotash from the ground up and remove the problem.
• I secretly hope somewhere a member of the Lima Bean Council just felt a disturbance in the force.
• If succotash was invented today it would probably be called Bacon Corn Skillet and somebody would charge $18 for it.

More Side Dishes That Don’t Feel Like Punishment

• Crispy Smashed Potato Salad – Crispy edges and lemon dressing.
• Sun-Dried Tomato Chicken Pasta Salad – Rotisserie chicken and basil.
• Greek Mosaic Salad – Watermelon, feta, cucumber, olives.
• Avocado and Three Bean Salad – Simple ingredients, big flavor.
• Chilled Pineapple Cucumber Salad – Sweet, spicy, and refreshing.

This post may contain affiliate links. Please read my disclosure policy.

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Corn Succotash

Corn Succotash with sweet corn, edamame, bacon, peppers, onions, and tomatoes cooked together in one skillet. This easy side dish pairs perfectly with grilled meats, cookouts, and summer dinners.

Course Side Dish

Cuisine American

Keyword barbecue side dish, corn succotash, corn succotash with bacon, corn succotash with edamame, skillet corn succotash, succotash recipe, summer side dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6

Calories 280kcal

Author Cathy Pollak

Equipment

• large high-sided skillet Gives the vegetables enough room to cook evenly.
• Cutting board For prepping the vegetables and bacon.
• wooden spoon or spatula. For stirring the vegetables.

Ingredients

• 6 slices bacon diced
• ½ cup (75 g) Vidalia onion
• 1 red or orange bell pepper seeded and diced
• 2 cloves garlic minced
• 2 (12-oz / 340 g) frozen corn thawed, or 6-8 ears of corn
• 12 oz (340 g) frozen shelled edamame beans thawed
• 3 tbsps (42 g) butter
• 2 tsps (5 g) Lawry's Total Seasoning
• 2 tbsps (30 ml) apple cider vinegar
• 1 tsp (5 g) kosher salt or to taste
• 1 tsp (2 g) black pepper or to taste
• 1 pint (280 g) grape tomatoes halved

Instructions

• Add the bacon to a large high-sided skillet over medium-high heat and cook until it reaches your desired level of crispness. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
  6 slices bacon
• Reduce the heat to medium and add the onion and bell pepper to the bacon drippings. Cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds more.
  ½ cup (75 g) Vidalia onion, 1 red or orange bell pepper, 2 cloves garlic
• Add the corn, edamame, butter, and Lawry's Total Seasoning. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and heated through.
  2 (12-oz / 340 g) frozen corn, 12 oz (340 g) frozen shelled edamame beans, 3 tbsps (42 g) butter, 2 tsps (5 g) Lawry's Total Seasoning
• Stir in the apple cider vinegar and season with salt and black pepper to taste. Add the tomatoes and cook for 2 more minutes, just until warmed through and still holding their shape.
  2 tbsps (30 ml) apple cider vinegar, 1 tsp (5 g) kosher salt, 1 tsp (2 g) black pepper, 1 pint (280 g) grape tomatoes
• Remove the skillet from the heat, stir in the bacon, and serve warm or room temp.
  6 slices bacon

Notes

 

• Edamame replaces the traditional lima beans found in many succotash recipes, giving the dish a firmer texture
• For the best texture, thaw the corn and edamame before cooking. Starting with frozen vegetables can add excess moisture to the skillet and increase the cooking time.
• The tomatoes are added at the end so they stay juicy and hold their shape rather than cooking down into the vegetables.
• This corn succotash pairs well with grilled chicken, pork chops, steak, burgers, barbecue, or smoked meats.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

 

If you’re making this Corn Succotash, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 275g | Calories: 280kcal | Carbohydrates: 24g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 760mg | Potassium: 520mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1200IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2mg

Have you made this Corn Succotash? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Corn Succotash appeared first on Noble Pig.

Carrot Souffle and My Lowcountry Problem

If you ever stood in line at a Piccadilly Cafeteria years ago, sliding your tray down that stainless rail past the mac and cheese and squash casserole, you probably remember the carrot souffle sitting there in the steam table looking suspiciously fluffy for something made mostly out of carrots. Which is the kind of thing that makes you pause for a second and think, wait…is this a vegetable or dessert? For kid me it was dessert. For adult me, I pretend it’s a veggie.

Soft, lightly sweet, made with carrots, eggs, butter, and sugar, it puffs in the oven before turning into that smooth, custard-like texture as it cools. Which is why it belongs in that strange middle territory between side dish and dessert.

Recipes differ slightly depending on who’s making them, but my goal is always the same: carrots transformed into something very spoonable and kind of unexpected the first time you try it.

Piccadilly was the kind of place where a dish like this made perfect sense, because when I think about it, the South has always had this category of food that sits happily between restaurant cooking and home cooking. If you’re a visitor to the South, as I have always been, you really only come across a recipe like this under cafeteria heat lamps, but this clearly came from somebody’s grandmother’s kitchen originally.

And maybe that’s part of why I’ve always had this odd pull toward the American South in general, and the Lowcountry in particular. I think Savannah is charming, I genuinely love it, but if I had to choose, Charleston is the place that has stuck itself in my brain and never really leaves.

I catch myself doing late-night Zillow searches. And by “catch myself,” I mean I have absolutely spent an embarrassing amount of time looking at houses there.

Not out in the suburbs either. I want to live right in town, which of course makes the entire idea way more complicated. I want the walking everywhere part of the city. The iron gates, hidden gardens, and the architecture. I’m extremely susceptible to good architecture, which is both a personality trait and a logistical problem. I want my own piazza.

I want dinner reservations that are only five minutes away. I like living near food. Markets, bakeries, oysters, shrimp, wine bars, music. It’s the kind of place where evening meals still feel like an event instead of something you hurry through before answering emails.

There’s something about Charleston that feels intensely refined to me. Everyone still dresses well when they go out. Hello linen and seersucker. Men show up to breakfast in sports coats and women wear dresses to dinner, and it makes me remember that hospitality and good manners used to function like real social currency in parts of the world, which is something I’m in favor of.

And then there’s the food culture there, which is so tied to place. That’s catnip to me. It’s very ingredient-driven and historical. My tendency is to think about food through a terroir lens and flavor schemes (thank you wine, food science and flavor chemistry), and I can’t turn it off. The food there doesn’t just feel beautiful to me, it feels intellectually alive in a way that’s hard to ignore once you notice it.

Of course, then all the practical questions eventually show up in my thoughts.

The funny thing, it would be okay if my work wasn’t tied to a specific location anymore. I can walk away from anything tied to wine, which means I can technically live anywhere and still do what I do. Recipes, writing, photographing food…that travels pretty well.

What I think about is the heat, humidity, and bugs. I know it’s punishing in a way I’m not used to. The palmetto bugs are basically flying monsters I don’t want to share a space with.

But the real question is whether I really have the courage to uproot my life again. Moving always sounds romantic and adventurous when you imagine it, but after you’ve done it a few times you realize it mostly involves logistics, disruption, expense, and the exhausting process of figuring out where the good grocery store is all over again.

Maybe what I feel isn’t fear. Maybe it’s just earned fatigue.

My dream version would be moving there while somehow keeping this place in Oregon too. Which sounds lovely in theory and wildly complicated in practice, because this house requires constant attention and there is absolutely no scenario where I would ever rent it out.

So Charleston mostly lives in the space of imagination for now.

I daydream about writing and cooking there, hosting dinners, falling completely into Southern hospitality. Long evenings on my piazza with wicker ceiling fans turning slowly overhead while everyone stays at the table longer than they planned to.

I know myself well enough to admit that I would fully become that person.

Part of the pull is the landscape itself. Those marsh waterways that wind through the grass (I love them). The shrimp boats making their way along the tidal creeks. And the light. The way the light reflects everywhere. It gets me.

Because I photograph food, my brain immediately starts thinking about how dishes would look under that light. It’s a switch I genuinely cannot turn off. The land there is so flat the sky feels enormous, and the sunsets stretch out in a way that makes the evening feel longer than it probably is.

And anywhere a five-plus-layer coconut cake is a standard menu item is automatically working in its favor for my tastes.

I’ve noticed that the places that inspire me the most aren’t necessarily the ones I’ve built my entire life around. They’re places that expand how I see food, coming together, and daily life.

Until I figure out what Charleston is supposed to be in my life, I’ll keep making dishes like this carrot souffle. The kind that showed up in Piccadilly cafeterias years ago and still finds its way onto Southern tables today. You would likely not see this dish at a restaurant in Charleston. You’d have to get yourself invited to a church potluck for that.

And for reasons that go back much further than this recipe, carrots have always been a big part of my life. More on that some other time.

Why I Love This Recipe

• It really refuses to decide whether it’s a vegetable or dessert, so of course I’m drawn to it. Carrot souffle sits right in the weird in-between where it shows up next to ham or roast chicken, like a decent side dish, but if someone told you it belonged on the dessert table nobody would question that either.
• The recipe will make you suspicious the first time you read it. You’re going to look at the amount of butter and sugar involved in comparison the amount of carrots and start wondering how this is still technically classified as a vegetable dish. It’ll be fine.
• This turns a very ordinary ingredient into something people talk about. Carrots spend most of their lives being chopped into salads or roasted on sheet pans, so giving them an entire dish to themselves almost feels like a promotion. People will notice.
• I swear everyone underestimates this until they taste it. There’s always that one person at the table who takes a gracious scoop and then immediately comes back for more like they just discovered something they weren’t expecting.
• This is the type of recipe that has been circulating for decades without anyone trying to improve it. Which in my experience is usually a sign that the recipe already has weight. Spring it on your non-Southern friends for full effect.

Ingredients

• Carrots – This whole thing starts with carrots boiled until they completely give up. Not just “tender.” I mean the point where a fork slides through and they basically admit defeat. That’s when they’re ready.
• Granulated sugar – Yes, sugar. Carrot souffle has never been interested in acting like it’s a responsible vegetable dish. It sits on the plate next to ham, and everyone playacts that this is normal.
• Vanilla extract – I love what vanilla does to carrots. Instant dessert territory.
• Ground cinnamon – Just enough to make the carrots feel like they belong in the room with the butter and sugar, but not enough to taste like carrot cake.
• All-purpose flour – This keeps it from turning into carrot pudding. If you leave it out, you’ll be serving sweet orange mush with confidence. Trust.
• Baking powder – This is what makes the casserole ambitiously puff in the oven. It does come back down to life eventually.
• Eggs – Holds it all together. Otherwise you’ll be in baby food territory.
• Butter – There’s a noticeable amount of butter involved here. Very on brand for me.
• Confectioners’ sugar (optional) – I like a little dusting on top before serving. It’s not required, but it does make the whole thing look like it belongs on a Southern church-buffet table.

How To Make Carrot Souffle

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the carrots)
  Add the sliced carrots to a large pot and cover them with water. Bring it to a boil and cook until the carrots are completely tender. As in, the fork slides straight through without resistance soft. That usually takes around 15–20 minutes, and this is what makes the final texture smooth instead of chunky.
• Step Two (prep the oven and dish)
  Heat the oven to 350°F (177°C) and lightly grease an 11×7-inch baking dish. Set it nearby so you’re not scrambling for it later once the mixture is ready.
• Step Three (start the carrot mixture)
  Drain the carrots very well and transfer them to a large mixing bowl while they’re still hot. Add the sugar, vanilla, and cinnamon, then beat everything together with an electric mixer. The carrots will start breaking down into a smooth mixture. A few tiny bits are completely fine, this is not meant to be perfectly pureed.
• Step Four (finish the mixture)
  Add the flour and baking powder and mix until combined. With the mixer running, add the eggs one at a time, letting each one blend in before adding the next. Add the butter and continue mixing until the whole thing looks creamy and evenly blended. At this point it will already smell suspiciously like dessert, which is completely normal for carrot souffle.
• Step Five (bake and serve)
  Pour the carrot mixture into the prepared baking dish and smooth the top. The souffle will puff up a bit while baking, so give it a little room. Bake uncovered for about an hour, until the center is set and the top has taken on a little color. Let it sit for 5–10 minutes before serving so everything settles slightly. Dust the top with confectioners’ sugar if you like right before bringing it to the table.

Recipe Tips

• Make sure to cook the carrots all the way through. The entire texture of carrot souffle depends on this one thing. If the carrots still have a little bite when you drain them, the mixture will never get as smooth as it should be. Let them cook until they’re completely soft.
• Drain the carrots really, really well before mixing. Water is the enemy of a good carrot souffle. If the carrots go into the bowl dripping even slightly, the mixture gets watery and the casserole takes forever to set. Let them sit in the colander for a minute or two so most of that water disappears. You can even pat them dry for extra insurance.
• Don’t stress too much about the texture. It should be mostly smooth, but this is also not a baby food puree. A few tiny carrot flecks in the mixture are perfectly normal and honestly part of the deal.
• Use a dish that gives it a little space at the top. Carrot souffle rises a bit while it bakes and then relaxes again once it comes out of the oven. If the dish is filled right to the top it has nowhere to go, which makes things messy quickly.
• Let it rest before serving. It’s going to look a little puffed and dramatic coming out of the oven, and then it sets as it sits for a few minutes. That short rest is what gives it the soft, spoonable texture you’re expecting.
• This dish fits between being a side dish and dessert. It’s the perfect handshake between the savory items on the plate and the need for something sweet.
• Don’t even consider skimping on the butter. There are recipes that benefit from that type of holding back. This is not one of them.

Make Ahead + Storage

• You can make this ahead. Carrot souffle is very cooperative when it comes to timing. You can mix everything together, spread it into the baking dish, cover it, and keep it in the refrigerator until you’re ready to bake it later. I’ve done it many times.
• Let it lose its chill before baking. If the dish goes straight from refrigerator to oven, the center can take forever to cook through. Let it sit on the counter for a bit while the oven heats so it isn’t ice cold going in.
• Leftovers do keep really well. Cover the dish or transfer the leftovers to a container and store it in the refrigerator. It reheats nicely and the texture stays soft.
• Reheat gently. I usually warm individual portions in the microwave or place the dish back in the oven until it’s heated through. It doesn’t need high-powered reheating, just enough to take the chill off.
• Freezing is possible, but not ideal. You can freeze carrot souffle if you really want to, but the texture softens a little after thawing. If you go that route, bake it first, let it cool completely, then wrap it well before freezing.

FAQs

• Is this like the Piccadilly carrot souffle?
  Piccadilly Cafeteria made carrot souffle famous across the South. Their version was lightly sweet, very smooth, and baked until it puffed slightly before settling into a custard-like texture. This recipe follows that same style, using fresh carrots, eggs, butter, and sugar to create the soft, spoonable casserole many people remember from the cafeteria line.
• Why did my carrot souffle turn out runny?
  The usual reasons are carrots that weren’t drained well, not baking it long enough, or using too many carrots compared with the rest of the mixture. The center should be set when it comes out of the oven.
• Why didn’t my carrot souffle rise very much?
  It’s not meant to rise dramatically. It will puff a little in the oven and then come back down as it cools, which is how it’s supposed to act.
• Can I reduce the sugar?
  You can lower it slightly if you prefer since carrots already have natural sweetness, but removing it completely changes both the flavor and the texture.
• Can I use canned carrots instead of fresh?
  You can, and some older recipes do, but fresh carrots give the best flavor and texture.
• Is carrot souffle the same as carrot casserole?
  Pretty much. “Souffle” just sounds a little fancier, but the idea is the same as a traditional Southern carrot casserole.
• What should I serve carrot souffle with?
  It goes well with salty, savory dishes like ham, roast chicken, turkey, or pork. It shows up a lot at holiday meals like Easter and Thanksgiving and Sunday dinners for that reason.

From My Kitchen Notes

A few notes from the kitchen that probably have more to do with life than carrots.

• One of the biggest stressors while writing this post was deciding whether to spell soufflé with the little accent mark or not. But then I decided that, since this isn’t a delicate French soufflé and instead a Southern casserole made mostly of carrots and butter, the accent is completely unnecessary.
• Some places don’t feel new when you find them. They feel like something you were always going to end up in eventually.
• I’ve learned that some things in life take a long time to line up properly, and trying to hurry them usually just makes the whole situation worse.
• There’s a difference between liking a place and feeling strangely comfortable there the first time you visit. I’ve learned to pay attention to the second one.
• I’ve noticed that the places that stay in your imagination the longest are rarely the ones you expected.
• Every once in a while, you come across something that makes no logical sense on paper but feels perfectly obvious the moment you experience it.
• Easter is the natural habitat for carrot souffle. But when I make it in the fall, I trade the cinnamon for pumpkin pie spice and it instantly feels like it was meant for that season all along.
• I’ve learned that the things that keep returning to my thoughts year after year usually aren’t random. This carrot souffle is one of them.
• Charleston consistently sits in the back of my mind and makes me think of things like porch culture, huge skies, watching the dolphins pop up in the rivers, she-crab soup, church bells, all the live-oak-lined streets, carriage houses, slower living, good manners, jasmine in the spring, spartina grass, the mud flats that become visible at low tide and all the oysters just sitting there, gas lanterns… as you can see, I’m in deep. So deep.
• Be aware that there’s a brief moment when you pull this out of the oven and it looks impressively tall and you think you’ve achieved something spectacular, and then five minutes later it comes down like it never meant to show off in the first place. Don’t be sad.
• I’ve realized I have a weakness for places with an atmospheric landscape. I already live in fog most of the year here and love the dramatic Oregon coast. So Charleston with its marsh grass, tidal rivers and those giant skies with unreal sunsets feel inevitable.
• Sometimes life asks you to become a completely different version of yourself before it hands you the thing you wanted in the first place.
• I want to live where dinner is still treated like the main event of the day.
• Carrots have spent their entire existence being underestimated. Not by me though.
• I keep looking at houses in Charleston like someone who has already decided something but hasn’t admitted it yet.
• There’s a difference between something you admire and something that refuses to let go of you.
• Sometimes the hardest decisions aren’t about what you want. They’re about whether you’re willing to rearrange your life to meet it.
• The question isn’t whether I could live there, it’s more if I’m brave enough to find out.
• I’ve found that I try to recreate a dish because it was extraordinary. But mostly it’s because it refuses to leave my head.
• Occasionally you realize that a recipe has been patiently waiting for you longer than you’ve been aware of it.

A Few Southern Table Regulars

• Pineapple Casserole – sweet, cheesy Southern side dish.
• Western Carolina BBQ Sauce – tangy Lexington-style vinegar barbecue sauce.
• Slow Cooker Mississippi Pork – buttery, pepperoncini shredded pork.
• Carolina Brown Sugar Vinegar BBQ Sauce – sweet, tangy Carolina barbecue sauce.
• Low Country Shrimp Boil – shrimp, corn, sausage, Southern coastal classic.
• Chicken Fried Steak with White Gravy – crispy steak with creamy gravy.
• Pimento Macaroni and Cheese – Southern macaroni with pimento cheese.
• Sausage Balls (Smoked Cheddar & Chipotle) – classic Southern party snack.

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Print

Carrot Souffle

Carrot Souffle is a classic Southern carrot casserole made with fresh carrots, eggs, butter, and warm spice. Lightly sweet, smooth, and baked until set, it sits somewhere between a vegetable side and a soft custard and pairs naturally with ham, turkey, roast chicken, or pork.

Course Side Dish

Cuisine American (Southern)

Keyword carrot casserole, carrot casserole recipe, carrot souffle, carrot souffle recipe, easter side dish, holiday side dish, picadilly carrot souffle, southern carrot casserole, Thanksgiving side dish

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6 to 8

Calories 285kcal

Author Cathy Pollak

Equipment

• large pot Used to boil carrots until completely tender before mixing.
• mixing bowls (large). Needed to combine and whip the carrot mixture evenly.
• baking dish 11x7 Provides the right depth so the souffle rises properly while baking.
• hand mixer or stand mixer. Helps create the smooth, whipped texture that gives the souffle its light set.

Ingredients

• 2½ lbs (1134 g) carrots sliced
• ¾ cup (150 g) granulated sugar
• 1½ tsps (7 g) vanilla extract
• ½ tsp (1 g) ground cinnamon or pumpkin pie spice would be nice for the fall season.
• 3 tbsps (24 g) all-purpose flour
• 1½ tsps (6 g) baking powder
• 4 large eggs
• ½ cup (113 g) butter softened
• confectioners' sugar for dusting (optional)

Instructions

• Add the sliced carrots to a large pot and cover them completely with water. Bring to a boil over medium-high heat and cook until the carrots are very soft and easily pierced with a fork, about 15–20 minutes.
  2½ lbs (1134 g) carrots
• Preheat the oven to 350°F (177°C). Lightly grease an 11x7-inch (28 x 18 cm) baking dish and set aside.
• Drain the cooked carrots thoroughly and transfer them while still hot to a large mixing bowl.
• Add the granulated sugar, vanilla extract, and cinnamon to the hot carrots. Beat with an electric mixer until the carrots are mostly smooth.
  ¾ cup (150 g) granulated sugar, 1½ tsps (7 g) vanilla extract, ½ tsp (1 g) ground cinnamon
• Add the flour and baking powder and continue mixing until fully incorporated.
  3 tbsps (24 g) all-purpose flour, 1½ tsps (6 g) baking powder
• Add the eggs one at a time while mixing, allowing each egg to blend completely before adding the next.
  4 large eggs
• Add the softened butter and continue beating until the mixture becomes smooth, creamy, and evenly combined.
  ½ cup (113 g) butter
• Pour the mixture into the prepared baking dish and spread the top evenly with a spatula.
• Bake uncovered for about 1 hour, until the center is set and the top begins to lightly brown.
• Allow the carrot souffle to rest for 5–10 minutes before serving. Dust lightly with powdered sugar if desired.
  confectioners' sugar

Notes

• Drain the carrots very well to prevent a runny casserole.
• The souffle will puff slightly while baking and settle as it cools.
• Fresh carrots give the best flavor, but canned carrots can be used if drained thoroughly.
• If preparing ahead, assemble the mixture and refrigerate up to 24 hours before baking.

 

 

Have you made this Carrot Souffle? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition

Serving: 250g | Calories: 285kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 190mg | Potassium: 520mg | Fiber: 4g | Sugar: 27g | Vitamin A: 18500IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 1mg

Have you made this Carrot Souffle? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Carrot Souffle appeared first on Noble Pig.

Soft bread rolls rising around a wheel of melting Camembert, brushed with garlic butter and honey, made for chilly nights and crowded tables.

Baked Camembert Bread Roll Wreath, Built To Hold

There are foods that feel like they were made from the inside out, the way a mother builds a son. Warm dough rising in small, steady breaths. A circle forming without needing to be asked. Every roll touching the next, soft against soft. A structure that exists because something at the center deserved to be held.

This baked Camembert in a bread roll wreath is the kind of warmth you guard without saying why. It melts low and slow, the way love settles into bone. Honey sinks into its surface like memory. Steam lifts the way a child’s breath used to rise against your shoulder. You pull a roll free and the whole wreath shifts but doesn’t fall apart. It knows its job is to hold.

There is a kind of bond that grows in quiet rooms, the one between a mother and her son. Not boisterous, not louder, just shaped differently. A steadier pull. A different kind of gravity. The kind that doesn’t need to be spoken to be understood. Maybe that is why this recipe feels like lineage. The architecture of mother and son is built quietly, from places no one sees.

Small rises. Soft landings. The center feeding the circle and the circle protecting the center. Touch one piece and the whole thing responds. Taste it warm and you know exactly what was asked of you and what was given. Some bonds stay standing even after life rearranges the furniture. Some warmth survives the winter. Some centers never stop glowing.

Why I Love This Recipe

• The wreath shape carries the quiet geometry of mother and son. A center that steadies. A ring that protects. A structure made to hold even as it opens outward.
• The bread rises the way boys do. Slow at first. Needing warmth. Needing space. Taking on their own shape while you stand by and watch the form reveal itself.
• The Camembert melts in the middle like a heartbeat you can’t replace. Soft enough to yield, strong enough to anchor the room.
• Each roll pulls away cleanly, the way grown children do. Not breaking. Not severing. Just loosening the circle without leaving it.
• The garlic butter settles into every crease. Care that works quietly. Care that shows up even when no one names it.
• The whole thing bakes into its own kind of Southern Gothic warmth. Wild. Old. And haunted by the tenderness you never learned how to say out loud.
• And when you set it on the table, it feels like setting down something sacred. A small architecture of love. A circle that holds, releases, and holds again.

Ingredients

What holds the circle together.

• Bread flour – Gives the wreath its bones, the way mothers give boys something to rise from.
• Warm milk – Coaxes the yeast awake the same way warmth coaxes a child toward the world.
• Instant yeast – A steady lift, quiet but certain, like a hand at the back.
• Sugar – Just enough sweetness to keep the edges soft.
• Sea salt – A grounding note that keeps it from drifting.
• Butter – Tenderness folded in while the dough is still becoming itself.
• Eggs – Strength and shine. The part that holds everything together when it gets hot.
• Garlic – A low hum that melts into the butter and stays close.
• Camembert – The molten center everyone circles around because it feels like home.
• Honey – Softness that settles deeper once the heat hits.
• Thyme – A green thread that reminds the whole thing where it came from.

How to Make the Baked Camembert Bread Roll Wreath

This is how you build a circle strong enough to hold a tender center. Every roll its own small devotion.

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (wake the yeast):
  Stir the warm milk, yeast, and sugar until it begins to breathe. It will rise like something remembering its purpose.
• Step Two (mix the dough):
  Add flour and salt to the mixer. Pour in the warm milk mixture, melted butter, and egg. Let it gather itself on low, then knead until the dough turns smooth and sure.
• Step Three (check the feel):
  Touch the surface with a dry fingertip. If it clings, add flour a little at a time. The dough should be soft, steady, and willing.
• Step Four (first rise):
  Move the dough to an oiled bowl, cover it, and let it lift. Follow the dough, not the minutes. Rise happens when it decides to.
• Step Five (shape the rolls):
  Press the air out and divide into 25 small pieces. Roll each one into a tight ball, the kind that holds its own center.
• Step Six (build the wreath):
  Chill the Camembert and set its empty wooden box in the middle of a baking sheet. Circle 10 dough balls around it, then 15 more around that. Leave space so they can grow.
• Step Seven (second rise):
  Cover and let the rolls swell until they look light, rounded, and ready.
• Step Eight (prep the cheese):
  Heat the oven. Trim the top rind from the cold Camembert, drizzle with honey, and settle thyme on top.
• Step Nine (bake):
  Place the cheese back in its box. Brush the rolls with egg wash. Bake until they turn golden and sound hollow underneath. The Camembert will soften into its molten center.
• Step Ten (finish):
  Melt butter with garlic and salt. Brush it over the hot rolls so it seeps into every crease and corner.
• Step Eleven (serve warm):
  Take it to the table while the cheese is oozing and the rolls pull apart with steam.

Recipe Tips

Bread rises the way children do. Slow. Quiet. Dependent on warmth that doesn’t rush them. Honor these small rituals and the wreath will hold.

• Choose bread flour. It gives the rolls a steadier archetype and a softer middle. All-purpose flour will work if that’s what you have.
• Wake the yeast gently. Warm milk should feel like a warm bath. When it foams, it’s alive.
• Knead by hand if necessary. Work it until it feels smooth and elastic, not sticky or unsure.
• Trust the rise, not the clock. Dough follows warmth, not schedules. When it doubles, it’s ready.
• Rest it overnight if that serves you. Cold dough wakes up slowly, but warmth brings it back.
• Use the finger-poke test. A slow spring and a soft dent means it’s ready.
• Trim the Camembert rind. It melts cleaner and gives you a warm, open center.
• Bake cheese and rolls separately if you want control. Bake the wreath with the box in place, cheese on another tray, then unite them when both are ready.

Storage

Warm bread and soft cheese never last long, but what remains can still be tended with care.

• Room temperature
  Best the day it’s baked. Once cooled, wrap the rolls in foil or place them in an airtight container for up to 2 days. Reheat in a low oven at 300°F (150°C) until the warmth returns to the center.
• Refrigerator
  If the cheese and rolls have already been baked together, store leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) until the Camembert loosens and the rolls feel alive again.

FAQs

The questions that show up when people want reassurance more than instructions.

• Can I shape the wreath a different way?
  You can. Make one large ring or two smaller circles. The geometry changes, but the center still holds.
• What if my rolls bake faster than the cheese melts?
  Tent the rolls with foil and give the cheese a little more time. Some things catch fire early. Some take the long way.
• Can I use Brie instead of Camembert?
  You can, but Brie is gentler. Camembert carries more earth, more story. It stands up better in the center of a wreath built to hold.
• Why did my rolls brown unevenly?
  Ovens have moods. Rotate the pan if one side darkens quicker.
• What herbs work besides thyme?
  Rosemary, sage, even a clove of garlic dropped into the center. Anything that smells like it remembers where it came from.
• How do I keep the bottom of the rolls from browning too fast?
  Use the middle rack. The wreath does better when it isn’t too close to the heat.
• Can I make this for a crowd?
  You can double the dough and bake two wreaths. One for the table, one for the people who hover.
• What if my Camembert leaks out of the rind?
  It happens when the cheese is eager. Scoop it back with a spoon and serve it warm.
• How do I serve this without it falling apart?
  Use hands, not knives. Tear the rolls the way you’d pull someone in close.
• Why did my dough feel tight while shaping?
  It needed a moment. Cover it, let it breathe, then try again.
• Can I add toppings to the rolls?
  Yes. A sprinkle of sea salt or grated Parmesan. Nothing that overshadows the center.

More Winter Centerpieces for the Table

For the foods that hold you without saying a word.

• Pull-Apart Bacon Bread – Warm, salty, meant to keep everyone close.
• Cranberry Brie Pull-Apart Bread – Sweet–tart comfort that gathers a room without trying.
• Parker House Rolls – Soft and steady. The kind of bread that parents you.
• Cranberry Brie Bites – Small, molten reminders that warmth comes in pieces.
• Kahlua–Pecan–Brown Sugar Baked Brie – Dark, sweet melt. The kind you gravitate toward without meaning to.

This post may contain affiliate links. Please read my disclosure policy.

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Baked Camembert Bread Roll Wreath

Baked Camembert Bread Roll Wreath is a warm holiday pull apart appetizer with soft rolls, molten Camembert, garlic butter, and honey. A centerpiece made for chilly winter gatherings and festive tables.

Course Appetizer, Bread

Cuisine American

Keyword baked Camembert bread wreath, bread roll wreath, camembert recipe, Christmas appetizer, festive bread recipe, garlic butter rolls, Holiday Appetizer, melted cheese appetizer, pull apart bread appetizer, winter appetizer

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rise Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 8

Calories 412kcal

Author Cathy Pollak

Equipment

• Stand Mixer with dough hook. Helps knead the dough evenly and efficiently.
• mixing bowls For rising the dough and providing room for expansion.
• baking sheet Holds the wreath shape and allows even browning.
• Saucepan Used to melt the garlic butter for finishing.
• pastry brush For brushing egg wash and warm garlic butter on the rolls.
• Knife To remove the top rind from the Camembert.

Ingredients

Bread Rolls:

• 1 cup (240 ml) warm whole milk (about 110°F / 43°C)
• 2 tsps (7 g) RapidRise yeast
• 1 tbsp (12 g) granulated sugar
• 3¼ cups (406 g) white bread flour or all-purpose flour
• 1 tsp (6 g) fine sea salt
• ¼ cup (57 g) unsalted butter melted
• 1 large egg lightly beaten, for the dough
• 1 large egg beaten for the egg wash

For the Camembert:

• 1 wheel (8 oz / 226 g) Camembert cheese in its wooden box
• 2 tbsps (42 g) honey
• 1 large sprig of fresh thyme

Garlic Butter:

• 4 tbsps (57 g) unsalted butter
• 2 small garlic cloves minced
• pinch sea salt

Instructions

• In a small bowl, combine the warm milk (110°F / 43°C), instant yeast, and sugar. Stir and let stand for 5 minutes, or until the mixture becomes frothy on top.
  1 cup (240 ml) warm whole milk, 2 tsps (7 g) RapidRise yeast, 1 tbsp (12 g) granulated sugar
• In the bowl of a stand mixer fitted with a dough hook, mix the bread flour and sea salt. Add the frothy milk mixture, melted butter, and lightly beaten egg, then mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 8 minutes, or until the dough becomes smooth and elastic.
  3¼ cups (406 g) white bread flour, 1 tsp (6 g) fine sea salt, ¼ cup (57 g) unsalted butter, 1 large egg
• Touch the surface of the dough with a clean, dry finger. If it feels sticky, add flour 1 tablespoon (15 ml) at a time, mixing on low speed until the dough releases cleanly from your finger.
• Transfer the dough to a lightly oiled bowl and cover with lightly oiled cling wrap. Let rise in a warm place until doubled in size; timing may vary depending on your environment.
• Punch down the risen dough to release air. Divide into 25 equal portions, weighing for accuracy if desired. Shape each portion into a smooth ball on a lightly floured surface.
• Remove the Camembert from its wooden box and refrigerate the cheese. Place the empty box in the center of a large baking sheet. Arrange 10 dough balls around the box, then form a second outer ring with the remaining 15 dough balls, leaving space between them for rising.
• Cover loosely with oiled cling wrap and let rise for 30 minutes, or until the dough balls appear noticeably puffy.
• Preheat the oven to 375°F (190°C). Brush the tops and sides of the dough balls with beaten egg.
  1 large egg
• Remove the chilled Camembert from the refrigerator. Use a sharp knife to cut the top rind off the cheese, drizzle with honey, and place the thyme on top. Nestle the prepared cheese into its wooden box in the center of the wreath.
  1 wheel (8 oz / 226 g) Camembert cheese, 2 tbsps (42 g) honey, 1 large sprig of fresh thyme
• Bake for 20 minutes, or until the bread rolls are golden brown and sound hollow when tapped on the bottom. The Camembert should be melted and soft in the center.
• While the wreath bakes, melt the butter in a small saucepan. Add the minced garlic and a pinch of sea salt and cook for 1 minute, or until fragrant.
  4 tbsps (57 g) unsalted butter, 2 small garlic cloves, pinch sea salt
• Brush the garlic butter over the hot rolls as soon as the wreath comes out of the oven. Serve immediately while the rolls are warm and the Camembert is soft and scoopable.

Notes

• I normally do not proof instant yeast and you do not have to if you know for a fact it is fresh. I consider this a high stakes bake meant for guests, so I want no doubt my fermentation is awake and ready. Watching it foam in warm milk is quick insurance and gives the dough a stronger, steadier start.
• White bread flour gives the softest interior, but all purpose flour works.
• The dough can be mixed and kneaded entirely by hand. It will take longer but produces the same result.
• If refrigerating the dough overnight, allow the first rise at room temperature, then punch down before chilling. Shape the rolls cold and allow extra rising time the next day.
• The rolls and cheese can be baked separately. Bake the wreath with the empty box in the center to maintain its shape, then melt the Camembert on a separate tray and nestle it into the wreath before serving.

 

 

If you’re making this baked Camembert bread roll wreath, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 169g | Calories: 412kcal | Carbohydrates: 51g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 88mg | Sodium: 416mg | Potassium: 188mg | Fiber: 1g | Sugar: 7g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg

Have you made this Baked Camembert Bread Wreath Roll? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked Camembert in a Bread Roll Wreath appeared first on Noble Pig.

The Soul of Chocolate Hazelnut Pecan Pie

I wasn’t born in Oregon; I arrived here like most people do, accidentally, intuitively, at the moment my life needed to change. California girl, agriculture degree, wine in my sights, hopes of soil under my nails. I came for the vineyard, the dirt, the work. And then the land got to me in the best possible way – first as a steward, then as someone entrusted with it, even if only for my chapter of the story.

Hazelnuts grow here like a quiet religion. Rows of trees holding steady in the fog, leaves rattling like coins, orchards replacing old fields one season at a time. You can smell the earth before you see it – damp, dark, volcanic soil that clings and claims. I’ve stood in those rows at dusk when the light turns copper, listened to farmers talk about blight and harvest cycles and family, and felt something shift in me I didn’t have a name for then, but feel now.

People assume I got into wine because I liked drinking it. Cute. I got into wine because I loved soil, the kind of thing no one ever asks about, even when they should have. Because winemaking starts in the dirt, not the cellar. Because the, unglamorous places are where real life lives.

Maybe that’s why this chocolate hazelnut pecan pie feels like winter here. Dark. Warm. Roasted. A little wild around the edges. Sweet in the way December is sweet – not naive, just deeply earned. It smells like the valley here after rain. It tastes like a warm kitchen on a cold night. It cuts like silk. It settles like truth.

It’s chocolate for mood, hazelnuts for the land, pecans for texture, and Nutella for the part of you that isn’t asking permission anymore.

Why I Love This Recipe

• It carries Oregon in its bones – not the deep postcard version, but the one under the fog.
• Nutella melts into the filling like a secret, not shouting, but smoldering.
• The pecans break the darkness with just enough crunch to remind you that texture is a love language.
• The filling bakes into a molten custard.
• And it looks like it took five hours but tastes like every choice was on purpose.

If you love a nut–forward holiday dessert with a molten center, my pumpkin praline pie with phyllo belongs in the same conversation.

Ingredients

Here’s what builds the soul of this chocolate hazelnut pecan pie, layer by layer, like something meant to be felt as much as tasted:

• Pie crust – Homemade or store-bought, sturdy enough to hold the whole thing steady. Use my fresh cherry pie crust if you want the homemade version.
• Nutella – The molten center that turns the pie into something you remember.
• Pecans – Whole, chopped, imperfect, the kind of texture that calms you down.
• Hazelnuts – Oregon’s signature, roasted and unmistakable.
• Light corn syrup – The thread that keeps the custard together when everything else softens.
• Brown sugar – Caramel sweetness. Make your own brown sugar if you’re out.
• Butter – The fat that makes it impossible to forget.
• Eggs – What turns the mixture into a silky set truth.
• Vanilla extract – Softens the edges.
• Cinnamon – Barely spoken, but felt.
• Sea salt – Keeps the chocolate from drifting into flat sweetness.
• Flaky sea salt – The final note, the one that reminds you dessert can have a pulse.

How to Make Chocolate Hazelnut Pecan Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (settle the crust)
  Use a store-bought roll-out crust or make homemade pie crust. Let the dough warm just enough so it doesn’t crack, then fit it into a 9-inch (23 cm) pie pan. Let it fall naturally into the corners. If you want the braided edge, cut three thin strips from a second crust, roll each into a rope, twist them together, and lay the braid around the rim. Press it gently so it holds. Any leftover dough can be turned into small cutouts like leaves or hearts and added wherever they make sense.
• Step Two (build the nut layer)
  Scatter the pecans and hazelnuts over the crust. Keep it casual with a mix of whole and chopped pieces. This is where the texture starts.
• Step Three (pull the filling together)
  Whisk the eggs, corn syrup, Nutella, brown sugar, melted butter, vanilla, cinnamon, and sea salt until the mixture loosens and turns glossy. Nutella takes a little patience to blend, so keep going until it looks unified. Pour the filling over the nuts and let it settle into the gaps.
• Step Four (bake for the wobble)
  Slide the pie into a 350°F (175°C) oven. Watch the edges of the crust as they brown. If the braid or rim darkens early, cover the perimeter with foil or a pie shield. Let the filling bake until the edges are fully set and the center still moves with a slow, steady wobble.
• Step Five (let it finish becoming itself)
  Move the pie to a cooling rack and leave it alone until it is completely cool. The custard needs time to finish setting. Sprinkle flaky sea salt over the top while the surface is still slightly warm so it melts in just enough to stay put.
• Step Six (slice when ready)
  Once cool, cut clean slices and serve them plain or with a spoonful of whipped cream. The chocolate, hazelnuts, and pecans do the rest.

Recipe Tips

A hazelnut pecan pie like this has its own weather system, here’s how to work with it, not against it.

• Toast the nuts until they smell like rain hitting warm earth – it deepens the flavor and gives the pie its grounded, roasted form.
• Warm the Nutella for a few seconds so it loosens and pulls into the custard the way melted chocolate wants to.
• Shield the crust early because this filling asks for patience, and the edges will brown long before the center finds its shape.
• Stop baking while the center still moves – a small wobble is the sign that the heart of the pie will stay soft instead of turning into something firmer than it should.
• Let it cool fully so the custard can finish what the oven started. The pie needs its own stillness before it becomes itself.
• Finish with flaky salt to sharpen the chocolate and bring out the warm sweetness of the hazelnuts – a small thing that changes everything.
• If you want a deeper dive into pecan texture and structure, my pecan pie bars live in the same gooey neighborhood.

Storage

Nutella leaves its mark on this pie the way the finger fog leaves its mark on the valley – settling, deepening, becoming something you feel before you see. Keep this pie stored with that same patience and reverence.

• Fridge (3–4 days): Cover it gently. The filling gets darker, deeper, and more honest with time.
• Freezer (up to 2 months): Freeze slices on a sheet pan first, then wrap tight.
• Thaw in the fridge so the custard keeps its silk without losing its shape.
• Reheat: Warm low and slow, 300ºF (150ºC) for about 10–12 minutes. Just enough heat to loosen the Nutella threads without melting the structure.
• Make-Ahead: Assemble the crust and nut layer ahead of time, wrap, chill, then fill and bake the day of.
• Leftovers: Cold slices taste like a winter secret kept too long. Warm ones taste like a confession.

FAQs

• Can I use a homemade crust instead of store-bought?
  Yes. Use the one that feels like home. This filling anchors itself better when it’s held by something with history.
• Do I have to use Nutella?
  For this pie, yes. Nothing else melts the way this does – slow, dark, certain – like it already knows where it belongs.
• Why is the center still wobbling?
  Because everything worth keeping wobbles before it sets. Let it cool. Let it find itself. Don’t hurry it.
• My edges are browning too fast. What should I do?
  Shield them. Protect what’s fragile before it burns. This pie responds to gentleness the same way people do.
• Can I use more nuts?
  You can. But every handful shifts the balance. Hazelnuts for earth, pecans for truth – too many and the whole thing yells when it’s only meant to murmur.
• Do I really need the corn syrup?
  Yes. It’s the part that holds the center steady. Without it, the whole thing collapses under its own sweetness.
• Can this be made gluten-free?
  Easily. Just use a crust you trust. Everything else already knows how to rise to the moment.
• Can I skip the flaky sea salt on top?
  You can, but you shouldn’t. It wakes the chocolate the way cold air wakes the valley – abruptly, honestly, beautifully.
• Why does my pie look darker than yours?
  Ovens carry moods. Some run hot, some hide their heat, some scorch what they love. Trust the wobble, not the color.
• Can I double the recipe?
  Make two pies. Some things weren’t meant to be crowded.

More Pecan Desserts Worth Your Time

Because some desserts hold their own gravity.

• Pecan Pie Cobbler – Gooey center, crisp edges, warmth.
• Mint Julep Brownies With Candied Pecans – Dark, cool, decisive.
• No-Bake Pecan Cream Pie Lush – Soft layers, comfort.
• Kahlua–Pecan–Brown Sugar Baked Brie – Warm, slow, generous.
• Pecan Cream Pie Lush – Creamy layers with something to say.
• Pecan Pie Dip – A spoon-first kind of truth.

This post may contain affiliate links. Please read my disclosure policy.

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Chocolate Hazelnut Pecan Pie

A chocolate hazelnut pecan pie built on a molten Nutella center, roasted nuts, and a custard that sets into a dark, glossy wobble. Rich, grounded, and balanced with flaky sea salt - a holiday pie meant to linger.

Course Dessert

Cuisine American, American (Southern)

Keyword chocolate hazelnut pecan pie, chocolate nut pie, chocolate pecan pie, easy holiday dessert, hazelnut pecan pie, hazelnut pie, nutella pecan pie, Oregon hazelnut recipe, pecan pie variation, pie with Nutella, Thanksgiving chocolate pie

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 676kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate (23 cm) Gives the filling the right depth.
• mixing bowls One for the nuts, one for the filling.
• whisk Helps the Nutella loosen into custard.
• aluminum foil Protects the crust from over browning.
• cooling rack Makes sure the pie sets properly after baking.

Ingredients

Pie Crust:

• store-bought refrigerated pie crusts or 1 homemade pie crust

Nut Layer & Filling:

• 2 cups (200 g) pecan halves (whole and chopped) (dry roasted & unsalted)
• ½ cup (70 g) hazelnuts (whole and chopped)
• 3 large eggs room temperature
• 1 cup (320 g) light corm syrup
• 1 cup (300 g) Nutella slightly warm
• ½ cup (110 g) packed light brown sugar
• ¼ cup (57 g) unsalted butter melted
• 1½ tsps (7 ml) vanilla extract
• ½ tsp (3 g) ground cinnamon
• ½ tsp (3 g) sea salt
• sea salt flakes for topping

Instructions

• Set the oven to 350°F (175°C). If you’re using a store-bought crust, let it soften just enough to unfold without cracking. If you’re using my homemade crust from the Fresh Cherry Pie, roll out the bottom round and settle it into a 9-inch (23 cm) pie pan, letting the dough fall naturally into the corners. Use the second crust to braid three thin strips for the rim, or repurpose any leftover pieces to cut decorative shapes like leaves or hearts and press them along the edge.
  store-bought refrigerated pie crusts
• Scatter the pecans and hazelnuts over the unbaked crust.
  2 cups (200 g) pecan halves, ½ cup (70 g) hazelnuts
• In a large bowl whisk the eggs, corn syrup, Nutella, brown sugar, melted butter, vanilla, cinnamon, and sea salt until the mixture loosens and turns glossy. Pour the filling over the nuts.
  3 large eggs, 1 cup (320 g) light corm syrup, 1 cup (300 g) Nutella, ½ cup (110 g) packed light brown sugar, ¼ cup (57 g) unsalted butter, 1½ tsps (7 ml) vanilla extract, ½ tsp (3 g) ground cinnamon, ½ tsp (3 g) sea salt
• Bake until the edges are set and the center still has a slow wobble, covering the crust with foil or a pie shield if it browns too quickly.
• Cool the pie completely on a rack so the custard can finish setting. Sprinkle flaky sea salt on top while it’s still slightly warm so it melts in just enough to stick.
  sea salt flakes

Notes

• Warm the Nutella slightly so it blends smoothly into the custard.
• Keep an eye on the braid or crust edge — it browns faster than the filling sets.
• The pie must cool completely or the slices won’t hold their shape.
• Toasting the nuts lightly before baking deepens the roasted flavor.
• Use a mix of whole and chopped nuts for better texture.
• For a decorative edge, braid three thin dough ropes or press small dough cut-outs along the rim, but this is completely optional. You really only need one pie crust for this recipe, two if you want a decorative edge. Your choice.

 

 

If you’re making this chocolate hazelnut pecan pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 155g | Calories: 676kcal | Carbohydrates: 75g | Protein: 8g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 82mg | Sodium: 209mg | Fiber: 9g | Sugar: 58g | Vitamin A: 310IU | Vitamin C: 82mg | Calcium: 82mg | Iron: 2mg

Have you made this Chocolate Hazelnut Pecan Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Hazelnut Pecan Pie appeared first on Noble Pig.

A pie for anyone who loves tender centers, crackling edges, and desserts that feel a little more honest than they need to be.

Pumpkin Praline Pie with Phyllo, A Metaphor in Prose

There are days when I move through the world like I’m made of cast iron and espresso shots, and then there are days like this, where the tenderness hits first, where the quiet things inside get loud, and where I remember that softness has always been my real superpower. Maybe that’s why I’m drawn to making something like this pumpkin praline pie with phyllo – things that look delicate, layered, impossible, but somehow hold together anyway.

I don’t talk about it often, mostly because I was never taught to. I was taught to handle things, carry things, fix things, power through things, build things from nothing. I wasn’t taught how to always say: “I worry for the people I care about.” Or “I feel it when someone I love is hurting.” Or “I don’t let my people fall alone.” But the truth is… that’s who I am. I’m the person who will show up even when no one asks. The one who feels the shift in someone’s energy before they say a word. The one who can sense when someone has been walking through something dark. The one who carries the story even when the other person won’t speak it. I already know it. Especially with those that orbit close.

And recipes like phyllo pumpkin pie – layered, fragile, resilient – remind me of something I keep forgetting: Being strong doesn’t mean being unreachable. Being soft doesn’t mean being weak. And being protective doesn’t mean overstepping – it means I care. Sometimes people go through something they don’t have the words for yet. Sometimes they can only say the safe parts. Sometimes they try to make light of something heavy. Sometimes they leave out the things they can’t bear to say out loud. And sometimes the only thing you can offer – the only thing that doesn’t injure them further – is this: “I’m here. I see you. You’re not alone. You don’t owe me explanations. You don’t have to be ‘okay’ for my sake.”

I’ve always been the protector, even when no one protected me. Maybe especially because no one protected me. And maybe the whole point of all the quiet years, all the solitude, all the signs I didn’t ask for, synchronicities that would drive anyone insane, all the understanding and the patience, was to bring me back to this one truth:

My strength has never been the armor. It is the heart underneath – the layer no one sees first, the one you have to cut to understand, the way the praline waits under the pumpkin for the one person who knows where to look.

Why I Love This Recipe

• Ten sheets of phyllo = instant bakery energy without the bakery effort.
• The brown-sugar pecan bottom layer is my trapdoor – sweet, crunchy, and secretly the reason people lose their minds over this.
• The hot praline pour-over feels unreasonably intimate and doubles as “pumpkin praline pie topping” for the search robots.
• Because this pumpkin praline pie cracked me open enough to compare phyllo, fragility of relationships and human survival – and yes Google will smite me for it, but they can take a number. The internet, and food writing in general, has become too sanitized anyway. At least for me.

Ingredients

Because every layer of this pumpkin praline pie has a purpose and none of them showed up timid.

• Phyllo Dough (10 sheets) – fragile, dramatic, needs a damp towel like an emotional support system. If you want another crispy phyllo moment, my strawberry goat cheese tart and my spanakopita with leeks and artichokes both use the same buttery layering to pull off completely different kinds of magic.
• Unsalted Butter (melted) – the glue, the gloss, the reason the crust crackles.
• Cinnamon + Sugar – this is quiet seduction baked into the layers.
• Pecans – the crunch at the bottom and crown at the top that feels like intention.
• Brown Sugar – melt-in warmth. If you’re out, make your own brown sugar.
• Pumpkin Purée – the heart. No substitutions.
• Egg Yolks – the richness holding it all together.
• Sweetened Condensed Milk – creamy and sweet.
• Cinnamon + Nutmeg + Cloves – autumn in its final form.
• Salt – a small dose of reality.
• Vanilla Extract – takes the edge off every layer.
• More Butter (for praline) – because the topping deserves its own butter budget.
• Heavy Cream – the indulgent part no one complains about.
• Vanilla – yes, again; trust me.
• Bourbon – one tablespoon of liquid courage.

How to Make Pumpkin Praline Pie with Phyllo

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (wake up the oven and the phyllo):
  Heat the oven to 425ºF (218ºC). Unroll the phyllo and cover it with a barely damp towel so it doesn’t dry into parchment paper on you. Melt your butter, keep the brush close, and mix your cinnamon sugar if you’re using it. Phyllo rewards people who prep before the chaos.
• Step Two (build the ruffle):
  Lay down the first sheet, brush it with butter, and give it a light cinnamon sugar snowfall. Add another sheet on top, turned just enough so the corners don’t match up. Brush, sprinkle, repeat. Layer all ten sheets so you end up with a wild, uneven ruffle that looks like you meant for it to be dramatic.
• Step Three (settle it into the dish):
  Lift the whole stack into a greased pie dish. Gently press it into the bottom, then gather and crimp the edges with your fingers. Phyllo acts like it’s fragile, but it always rises to the moment.
• Step Four (the pecan trapdoor):
  Toss the chopped pecans with brown sugar and scatter them across the bottom. This is the part people rave about without realizing why.
• Step Five (the pumpkin heart):
  Whisk together the pumpkin purée, sweetened condensed milk, egg yolks, spices, salt, and vanilla until the mixture is smooth. Pour it gently over the pecan layer so everything settles in one even sheet.
• Step Six (the bake):
  Tent the phyllo edges with foil so they don’t overbrown. Bake for 15 minutes at 425ºF (218ºC), then drop the heat to 350ºF (177ºC) and bake for another 40 to 50 minutes. You’re looking for a set center and that soft pumpkin-custard wobble.
• Step Seven (the praline moment):
  Melt the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, cinnamon, and vanilla. Let it hit a full boil, then lower the heat and cook for 3 minutes. Stir in the pecans and finish with the bourbon. It should look shiny, warm, and a little too good.
• Step Eight (the pour-over):
  Let the pie cool for 10 to 15 minutes, then spoon the warm praline topping over the top. The heat melts just enough into the phyllo edges to make the whole thing taste like intention. Cool completely before slicing so the layers show up the way they’re supposed to.

Recipe Tips

Because if I’m going to take care of everyone else, this pecan praline pie can at least meet me halfway.

• Keep the phyllo covered – it will dry out faster than your patience.
• Offset the sheets – nobody thrives with their corners lined up perfectly and the ruffle is the whole visual flex.
• Brush, don’t drench – butter is devotion, not waterboarding.
• Protect the phyllo edges – I guard my own people harder than this crust, but still.
• Convection runs hot – drop the temp by 25° so this pie isn’t a cautionary tale.
• Stir the praline with intention – half-hearted caramel is a crime.
• Add the bourbon off the heat – we’re enhancing, not summoning the fire department.
• Let the pie cool fully – healing takes time and so does structure.
• Use real pumpkin purée – not pie filling, you’re not in college.
• Peel the foil late – last 5 to 10 minutes if the phyllo is looking pale. Let it face the sun.
• Bourbon leads – but whiskey or rum will also work just fine.

Storage

Because even the most dramatic pies with ruffled edges deserve the softest landing.

• Fridge (3–4 days): Cover it gently – like someone you’re not done worrying about. The praline settles, the pumpkin gets richer, everything gets a little more honest.
• Freezer (up to 2 months): Freeze slices on a sheet pan first, then wrap tight.
• Reheat: Low oven, 300ºF for 10–12 minutes. Warm it gently; this isn’t a toaster-strudel situation.
• Make-Ahead: Assemble the phyllo crust and bottom layer in advance, then wrap and chill. Fill and bake the day of. It’s your built-in insurance policy.
• Leftover Magic: Crumble into yogurt, oatmeal, or over vanilla ice cream. It tastes like emotional processing in dessert form.

FAQs

Because someone out there is already panicking with a whisk in hand.

• Can I use more than 10 sheets of phyllo?
  Yes. Stack to your heart’s content. Thicker crust = louder crunch = no regrets.
• Do I really need the damp towel step?
  You do. Phyllo dries faster than someone losing interest in a bad date. Cover it.
• Can I make this without bourbon?
  Of course. Rum works. Whiskey works. Vanilla works. Emotional fortitude works.
• Why is my phyllo browning too quickly?
  Your oven runs hotter than your coping mechanisms. Foil the edges and carry on.
• Can I use canned pie filling instead of making my own?
  You can, but why would you? This filling takes 2 minutes and tastes like intention.
• Do I have to use pecans?
  No, but then it’s not praline. Walnuts work, but pecans are the main character.
• Can this be gluten-free?
  Yes, just use GF phyllo.
• Can I double the praline topping?
  You absolutely can. And you should. Some problems in life do get better with more sugar and fat.

More Pecan Recipes (For When You’re In Your Feelings)

Look, pecans are my emotional support nut. When life gets messy, confusing, or suspiciously quiet, I bake. And these are the recipes I go to when I need sweetness, crunch, clarity, or a little bit of revenge energy.

• Easy Pecan Pie Cobbler – a gooey, molten middle with no crust. It tastes like someone finally took your side.
• Mint Julep Brownies with Candied Pecans – chocolate, mint, pecans, and questionable life choices. Absolutely yes.
• No-Bake Pecan Cream Pie Lush – a creamy, fluffy twist on the classic pecan pie.
• Kahlua–Pecan–Brown Sugar Baked Brie – warm, melty, and just unhinged enough.
• Pecan Cream Pie Lush – layers of graham, cream cheese, pudding, and chopped pecans that feel like emotional scaffolding.
• Pecan Pie Dip – the holidays liquefied on purpose, because sometimes you don’t want to slice things, you want to scoop them.
• Pecan Pie Bars – all the classic flavor, none of the boundaries. Pocket dessert for when life tests you.

This post may contain affiliate links. Please read my disclosure policy.

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Pumpkin Praline Pie with Phyllo

A layered pumpkin praline pie wrapped in buttery phyllo with a brown sugar pecan base and a hot praline pour-over. Crisp ruffled edges, a soft pumpkin center, and a glossy pecan topping that is intentionally indulgent.

Course Dessert

Cuisine American, American (Southern)

Keyword brown sugar pumpkin pie, canned pumpkin recipes, fall desserts, pecan dessert recipes, pecan praline pumpkin pie, phyllo dessert, phyllo pumpkin pie, pumpkin custard pie, pumpkin pie with praline topping, pumpkin praline pie, Thanksgiving Dessert, Thanksgiving pumpkin pie

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 563kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Standard size for even phyllo layering.
• pastry brush For buttering each phyllo sheet.
• mixing bowls One small, one large.
• Saucepan For the praline topping.
• measuring cups and spoons Accuracy matters here.
• aluminum foil Protects the phyllo edges during baking.

Ingredients

Phyllo Crust:

• 10 sheets ( from a 16 oz/ 454 g package) phyllo dough thawed
• 8 tbsps (113 g) unsalted butter melted
• 2 tsps (6 g) ground cinnamon
• 2 tsps (8 g) granulated sugar

Bottom Layer:

• ⅓ cup (67 g) packed light brown sugar
• 1 cup (120 g) chopped pecans

Pumpkin Pie Filling:

• 1 (15 oz / 425 g) can pumpkin purée
• 3 large egg yolks room temperature
• 1 (14 oz / 397 g) can sweetened condensed milk
• 1 tsp (5 g) ground cinnamon
• ⅛ tsp (0.5 g) ground cloves
• ¼ tsp (1 g) ground nutmeg
• ½ tsp (2.5 g) table salt
• ¼ tsp (1 g) freshly grated nutmeg
• ½ tsp (2.5 g) vanilla extract

Praline Topping:

• ¼ cup (57 g) unsalted butter
• ¼ cup (53 g) packed light brown sugar
• 3 tbsps (45 ml) heavy whipping cream
• ¼ tsp (1 g) ground cinnamon
• 1 tbsp (15 ml) vanilla extract
• 1 cup (120 g) coarsely chopped pecans
• 1 tbsp (15 ml) bourbon

Instructions

• Preheat the oven to 425ºF (218ºC).
• Lay out your phyllo dough and immediately cover it with a slightly damp kitchen towel to keep it from drying out. Have your melted butter and pastry brush within reach. If you plan to use the optional sugar topping, mix those ingredients together in a small bowl before you begin. (You can just use butter on the phyllo if you choose.)
  10 sheets ( from a 16 oz/ 454 g package) phyllo dough, 8 tbsps (113 g) unsalted butter, 2 tsps (6 g) ground cinnamon, 2 tsps (8 g) granulated sugar
• Set one sheet of phyllo on your workspace, keeping the rest covered. Brush the entire surface with melted butter. Lightly dust with cinnamon sugar.
• Layer a second sheet of phyllo on top, turning it a little so the corners don’t line up perfectly. Brush it with more butter and another sprinkle of sugar mixture. Continue layering, offsetting, and brushing with butter until all the sheets are stacked. Your crust should have a very uneven ruffle of edges.
• Lift and place the stacked phyllo into a greased pie dish. Gently press it down lightly so it fits against the bottom, then gather and crimp the edges with your fingers to form a soft border.
• In a small mixing bowl, add the brown sugar and pecans and toss together. Sprinkle them into the bottom of the pie crust.
  ⅓ cup (67 g) packed light brown sugar, 1 cup (120 g) chopped pecans
• In a large mixing bowl, add all of the pie filling ingredients and mix until well combined and lump-free.
  1 (15 oz / 425 g) can pumpkin purée, 3 large egg yolks, 1 (14 oz / 397 g) can sweetened condensed milk, 1 tsp (5 g) ground cinnamon, ⅛ tsp (0.5 g) ground cloves, ¼ tsp (1 g) ground nutmeg, ½ tsp (2.5 g) table salt, ¼ tsp (1 g) freshly grated nutmeg, ½ tsp (2.5 g) vanilla extract
• Pour the filling over the pecans in the bottom of the pie crust.
• Gently lay foil over the phyllo crust edge to prevent it from cooking too quickly. Bake for 15 minutes at 425ºF (218ºC), then lower the temperature to 350ºF (177ºC) and bake for another 40–50 minutes.
• Melt the butter over medium heat in a medium-sized pan.
  ¼ cup (57 g) unsalted butter
• Next, stir in brown sugar, whipping cream, cinnamon, and vanilla.
  ¼ cup (53 g) packed light brown sugar, 3 tbsps (45 ml) heavy whipping cream, ¼ tsp (1 g) ground cinnamon, 1 tbsp (15 ml) vanilla extract
• Stir and cook until it reaches a full boil, then reduce the heat and cook for three more minutes while stirring occasionally.
• Remove from the heat, stir in the pecans, and toss in the bourbon. Set aside.
  1 cup (120 g) coarsely chopped pecans, 1 tbsp (15 ml) bourbon
• Remove the finished pie and allow it to cool for 10–15 minutes. Then, top with the praline topping. Allow the pie to cool fully before slicing.

Notes

• Thaw phyllo in the fridge overnight for the best texture.
• Keep phyllo covered with a damp towel at all times to prevent cracking.
• Tent the edges with foil to prevent overbrowning during the first half of baking.
• Use real pumpkin purée, not pumpkin pie filling.
• Bourbon can be swapped for whiskey or rum.
• Cool completely before slicing to preserve the pumpkin custard structure.

 

 

If you’re making this pumpkin praline pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 180g | Calories: 563kcal | Carbohydrates: 53g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 115mg | Sodium: 302mg | Potassium: 323mg | Fiber: 3g | Sugar: 36g | Vitamin A: 11900IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg

Have you made this Pumpkin Praline Pie with Phyllo? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Praline Pie with Phyllo appeared first on Noble Pig.

Sausage Balls – Proof I Was Born for High-Low Living

Look, in my future life – the one with the manicured gardens, the canyon views, the lemon trees, the $34M kitchen, I’m still making sausage balls. Because some foods transcend tax brackets.

These are the appetizer bites you put out when you don’t feel like explaining yourself…when you want people to assume you spent the morning breaking down a whole hog in the driveway like a pioneer with a KitchenAid attachment, and when you need something warm and perfect that reminds you you’re alive.

These cheesy sausage balls are ridiculous, addictive, and a great equalizer of comfort food disguised as a power move.

My version, smoked cheddar, chipotle in adobo, brown sugar, is the flavor profile of someone who’s fully done being shy. These sausage balls know exactly who they are. And you should make them for any and everyone who steps into your life.

Why I Love This Recipe

• Smoked cheddar makes everything unholy in the best way.
• Chipotle gives them a personality disorder (the fun kind).
• Southern comfort with pulse.

Ingredients

Here’s everything that goes into sausage balls that taste like they crawled out of a smoke cloud, asked for your hand in marriage, and then ruined every other holiday appetizer in your life.

• Ground pork sausage – Fatty, flavorful, the muscle. Carries the whole plot.
• Biscuit baking mix (Bisquick) – the binder that lies about how hard you worked. If you want to see it in its full chaotic glory, try it in my Bisquick zucchini pie.
• Smoked cheddar – the ingredient equivalent of lighting a match in slow motion.
• Chipotle in adobo – The personality. The punch. The reason these sausage balls could never belong to anyone else. And if you want even more chipotle in your life, try my chicken meatballs with chipotle-honey sauce.
• Smoked paprika – the red flag of the spice world, and you’re drawn to it.
• Cayenne pepper – reminds your tongue who’s in charge.
• Brown sugar – accentuates the smoke. If you’re out, make your own brown sugar.
• Liquid smoke – a few drops of my favorite outdoorsy chaos. Respect it like it’s flammable material.

How to Make Sausage Balls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (heat the oven and set the stage)
  Get your oven warming at 350°F (177°C) and line a baking sheet with parchment. You want a smooth landing pad so these sausage balls crisp without sticking. It’s the appetizer equivalent of rolling out a red carpet.
• Step Two (mix the chaos)
  Grab a big bowl and throw in the ground pork sausage, biscuit baking mix, smoked cheddar, chipotle in adobo, smoked paprika, cayenne, brown sugar, and a whisper of liquid smoke. Use your hands because nothing blends a mixture like deciding you’re done being gentle. Work it until everything looks unified and ready.
• Step Three (roll the troublemakers)
  Scoop and roll them into balls about 1.5 inches wide, roughly 4 centimeters if you’re feeling international. You’ll end up with around 25 to 30 little bites of smoky energy.
• Step Four (bake until they settle in)
  Spread them out on the baking sheet and slide the whole tray into the oven. Twenty to twenty-five minutes does the trick. They’ll brown, sizzle, and tighten up. Once they hit 160°F (71°C) internally, they’re ready for their entrance.

Recipe Tips That Separate the Amateurs From the People Who’ve Lived a Life

If your sausage balls give you trouble, here’s the chaos control manual no one else will admit you need.

• Use good ground pork sausage – not that “mystery meat in a tube” energy. If it looks like it belongs in a bunker, it does. Choose better.
• Don’t overmix – this isn’t CrossFit. Fold gently so the sausage mixture stays tender and you stay likable.
• Smoked cheddar cheese is your entire personality now – sharp, dramatic, slightly unhinged. Perfect.
• Chipotle in adobo, don’t eyeball it – this is the difference between “wow” and “why is my tongue numb.”
• Liquid smoke needs restraint – one drop below felony level. Stop when the ancestors whisper “enough.”
• Roll them tight – like you’re hiding secrets in there. Because… you are (biscuit baking mix tucked in there, wink).
• Bake on parchment – scrubbing welded cheese off a sheet pan is how people lose their will to live.
• Let them rest 2-3 minutes – they’re hotter than your 2021 emotional landscape. Don’t be foolish.
• Serve immediately – these smoky party appetizers do not linger. They vanish. Prepare your heart accordingly.

Troubleshooting (For When Your Balls Betray You)

Time to clear up some things people keep confidently getting wrong about sausage balls, bless them.

• My sausage balls are dry – you overmixed. You manhandled them. You punished them for your childhood. Stop. Add a splash more adobo sauce and try again.
• They won’t hold together – too much biscuit mix, not enough fat. Add a pinch more sausage or cheese. This isn’t fairy dust, they need heft.
• Mine spread into weird meat blobs – you rolled them too loose. Tighten up. Think “confessing something to a therapist for the first time.” That level of compression.
• They taste bland – translation: you were scared of the chipotle. Go back and fix your life.
• The bottoms burned – your oven runs hot. Or you used foil. Or you angered a deity. Use parchment next time.
• Grease pool –  normal. Expected. Letting the sausage fat render is how flavor happens. If you wanted tidy, you’d make a salad.

Storage Tips

Because even sausage balls deserve a soft place to land.

• Fridge: They’ll keep 3–4 days in an airtight container. The flavor actually gets stronger, like they’ve been thinking about their choices overnight.
• Freezer: Freeze baked or unbaked on a sheet pan until firm, then bag them. They survive 3 months like champs. Future-you will thank past-you.
• Reheat: 350ºF (177ºC) oven, 8–10 minutes. Don’t microwave unless you want a version of rubberized regret.
• Make-Ahead: Mix the whole batch, roll them out, keep them chilled up to 24 hours before baking. That’s your party insurance policy.
• Leftover Magic: Chop them into scrambled eggs or toss into my cottage cheese mac and cheese to feel like a smug-ish with minimal effort.

Myths & Lies About Sausage Balls People Will Try to Tell You

Some takes deserve to be retired permanently.

• “You need cream cheese for moisture.” – no you don’t. That’s propaganda from the Cream Cheese Industrial Complex.
• “Bisquick sausage balls are outdated.” – so is true love, and we still want it.
• “Liquid smoke is cheating.” – then cheating tastes incredible.
• “Sausage balls are only for holidays.” – every day you’re alive is a holiday. Just enjoy them.
• “Just use pre-shredded cheese.” – don’t. Those bags are coated in powder that tastes like chalky regret when it melts instead of real cheddar.

How I Would Serve Them In My $34M House (For the Spiritually Unsupervised)

Fantasy staging is half the fun, at least for me.

• Silver tray, low effort, high delusion – I’d put them on a vintage platter I inherited from an aunt with questionable taste.
• Let the steam rise dramatically – this is theater. Let everyone think you did something impossible with a tray of hot sausage balls.
• Scatter chopped herbs with confidence – you’re not garnishing, you’re manifesting.
• Serve with fancy toothpicks – pretend the neighbors are watching. Because they are.
• Pair with champagne – because nothing says “old money who absolutely isn’t” like bubbles with smoky game day appetizers.
• Eat one in the giant kitchen alone first – just to remember how far you’ve come.

Holiday Bites You Shouldn’t Pretend To Resist

These are the bites that end up whispered about in kitchens and group chats.

• Pork Stuffed Mushrooms – ground pork, holiday spices, vanish in minutes.
• Italian Stuffed Mushrooms – garlic, cheese, and immediate surrender.
• Maple Glazed Sausage Bites – pretzel toothpick, full emotional commitment.

This post may contain affiliate links. Please read my disclosure policy.

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Sausage Balls (Smoked Cheddar & Chipotle)

Smoky, cheesy sausage balls made with ground pork, smoked cheddar, chipotle in adobo, biscuit baking mix, and a touch of brown sugar. A stand-out appetizer with crispy edges, warm spice, and Southern comfort energy. Easy to prep, easy to bake, and perfect for holidays, parties, and game day.

Course Appetizer

Cuisine American, American (Southern), American-Comfort

Keyword Bisquick sausage balls, chipotle recipes, chipotle sausage balls, ground pork appetizers, holiday appetizers, party bites, sausage balls, smoked cheddar sausage balls, Southern sausage balls, spicy sausage balls

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 25 to 30 balls

Calories 285kcal

Author Cathy Pollak

Equipment

• mixing bowls For combining the sausage mixture evenly.
• baking sheet Holds the sausage balls while they bake.
• parchment paper Prevents sticking.
• Meat Thermometer Confirms the sausage balls reach 160°F (71°C).

Ingredients

• 1 lb (454 g) ground pork sausage
• 2 cups (240 g) biscuit baking mix (Bisquick)
• 12 oz (340 g) smoked cheddar cheese shredded
• 1 tbsp (15 g) chipotle in adobo finely chopped
• 1 tsp (4 g) light brown sugar
• ½ tsp (1 g) smoked paprika
• ¼ tsp (0.5 g) cayenne pepper
• ¼ tsp (1 g) liquid smoke

Instructions

• Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
• Add the ground pork sausage, biscuit baking mix, smoked cheddar, chipotle in adobo, brown sugar, smoked paprika, cayenne pepper, and liquid smoke to a large mixing bowl. Use your hands or a sturdy spoon to mix until the ingredients are evenly combined.
  1 lb (454 g) ground pork sausage, 2 cups (240 g) biscuit baking mix , 12 oz (340 g) smoked cheddar cheese, 1 tbsp (15 g) chipotle in adobo, 1 tsp (4 g) light brown sugar, ½ tsp (1 g) smoked paprika, ¼ tsp (0.5 g) cayenne pepper, ¼ tsp (1 g) liquid smoke
• Roll the mixture into 1.5 inch (4 cm) balls. You should get about 25 to 30 sausage balls.
• Place the sausage balls on the prepared baking sheet, leaving space between each one. Bake for 20 to 25 minutes or until they reach an internal temperature of 160°F (71°C).

Notes

• Shred the smoked cheddar from a block for the best texture.
• Keep the sausage cold before mixing so the mixture holds together easily.
• If the mixture feels dry, mix in 1 teaspoon of milk to help it bind.
• Roll the sausage balls tightly so they keep their shape in the oven.
• Bake on parchment so the bottoms brown without sticking.
• A thermometer is the best way to check doneness.

 

If you’re making these sausage balls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 85g | Calories: 285kcal | Carbohydrates: 9g | Protein: 13g | Fat: 8g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 540mg | Potassium: 180mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 0.3mg | Calcium: 130mg | Iron: 1mg

Have you made these Sausage Balls? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sausage Balls (Smoked Cheddar & Chipotle) appeared first on Noble Pig.

Pumpkin Chai Pots de Crème for the Tiny Spoon People

These pumpkin chai pots de crème are not for the paper-plate Thanksgiving crowd, the one where slabs of dessert get carved out with the same knife that opened batteries an hour earlier. We’ve all been to that party and have the emotional scars to prove it. For real.

This fall custard is for those of you who own tiny spoons, just because. The ones whose Thanksgiving doesn’t involve a card table, a food avalanche, or that relative who brings Cool Whip and calls it a side. Your holiday is quieter, more intentional, the table set with Spode instead of whatever could be dragged out of storage. No smorgasbord. No Aunt Becky arriving with eight pies and her unsolicited genealogy report.

This recipe isn’t pumpkin pie’s cousin, it’s pumpkin pie’s international attorney who charges by the hour and sends reminders. And let’s be honest, anything called pumpkin chai pots de crème was never meant for a chaotic Thanksgiving. The name alone signals silk napkins and leaves early.

At its core, it’s silky pumpkin custard baked in a water bath spa with heavy cream and a tea-spice collab that makes your kitchen smell like you just signed a sealed-by-scent contract with the universe. Then the pumpkin seed brittle shows up with a clean crack and a quiet kind of luxury, the sort that takes its place without asking permission.

Why I Love This Recipe

• Pumpkin dessert made for adults, served with candlelight.
• Everyone gets one, so no “just a sliver” performance art.
• The pumpkin chai combo tastes well traveled without needing a passport.
• Pie is comfort; chai is confidence.

Ingredients

What this make-ahead dessert needs to stay firmly out of folding table territory.

• Heavy Whipping Cream – The custard’s silky base that makes it clear this dessert isn’t casual.
• Whole Milk – Softens and balances the cream so the custard stays spoon ready.
• Light Brown Sugar – Warms the pumpkin and adds depth without commentary.
• Egg Yolks – Quietly handles the technical scaffolding of every proper pots de crème recipe.
• Granulated Sugar – Sweetens the custard and caramelizes the brittle for that clean crack on top.
• Pumpkin Purée – The grown up kind, not the pie filling shortcut.
• Chai Tea Concentrate – The spice and steeped flavor that tastes like you studied abroad.
• Orange Zest – Keeps the custard from going monotone and tells everyone you know exactly what you’re doing.
• Vanilla Extract – The warm finish with manners.
• Water – Dissolves the sugar for the brittle and keeps it from crystallizing.
• Pepitas – The final crunch, the tiny crown of snobbery.

How to Make Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (warm the base):
  Set a medium saucepan over medium heat and warm the cream, milk, and light brown sugar until the sugar dissolves. It only needs a few minutes and should look smooth, not simmering. Pull it off the heat and let it take a breath.
• Step Two (get the yolks ready):
  In a separate bowl, whisk the egg yolks until they look pale and a little shiny. Add the granulated sugar and whisk until the mixture feels like it knows what it’s doing.
• Step Three (temper with confidence):
  Slowly stream in a little of the warm cream to temper the yolks. This is the part where patience matters. Once that first bit blends in without any resistance, whisk in the rest of the cream mixture along with the pumpkin purée, chai concentrate, orange zest, and vanilla. If you see even the tiniest hint of scrambled egg bits, strain the mixture through a fine mesh sieve and keep moving.
• Step Four (set up the bake):
  Divide the custard among six 6-ounce (175 ml) ramekins. Nestle them into a 12 x 16 inch (30 x 40 cm) roasting pan and slide the whole setup into the oven. Pour in boiling water until it reaches halfway up the ramekins. This is the spa day I’ve been referring to.
• Step Five (bake and chill):
  Bake at 325°F (165°C) until the centers barely wobble when nudged, about 45 to 50 minutes. Lift the ramekins out of their bath and let them cool on a rack for 30 minutes. Chill them uncovered until cold, then cover. They get even better as they sit.
• Step Six (make the brittle):
  While the custards chill, make your crackly crown. Melt the granulated sugar and water in a small nonstick pan over medium high heat. When the sugar turns a deep amber, pull it from the heat and stir in the pepitas. Pour the molten seed brittle onto buttered parchment and spread it thin before it decides to set wherever it wants.
• Step Seven (shatter and serve):
  Once the brittle is cool and hard, break it into shards. Add a few pieces to each custard right before serving. It’s the edible equivalent of putting on earrings before you leave the house.

Recipe Tips

A few tips to keep this pumpkin chai custard as composed as the rest of the meal.

• Warm the cream gently. Aggressive heat belongs with the people rushing the rolls.
• Whisk the yolks fully. Streaks read like “I tried,” and we’re not doing that today.
• Temper in slow pours. The tiny spoon crowd values restraint.
• Give the water bath its moment. Steady pours and even heat are how you avoid holiday theatrics.
• Aim for a soft jiggle. Barely set is elegance; firm is buffet line energy, and if you want pumpkin custard without the whole water bath reality, my mini pumpkin tarts or mini pumpkin pies get you there with less kitchen acumen.
• Cool before chilling. The fridge isn’t damage control for impatience.
• Chill them completely. This dessert sets up the way adults do, quietly and on schedule.
• Break the brittle thin. Clean crack, no candy boulders disrupting the mood.
• Add brittle at the end. Crisp stays crisp, even if the family doesn’t.

And if chai is your winter love language, my chai-spiced ice cream syrup has the same steeped-spice note in a pourable format you can “gift,” assuming you’re the kind of person who actually parts with things that taste good. I wouldn’t.

Storage

How to store this chai dessert so they stay exactly as effortless as they look.

• Refrigerate them covered. They stay smooth and non-weepy for 3 to 4 days.
• Keep them away from strong fridge smells. This custard absorbs everything, including poor choices.
• Add the brittle right before serving. Crisp has a short attention span.
• Skip the freezer. It ruins the texture instantly and this dessert doesn’t do comebacks. If you want a chai dessert that survives cold storage, this apple chai cake with maple cream cheese drizzle handles freezing like someone who winters elsewhere.

FAQs

• Can I make these ahead of time?
  Yes. Pots de crème are naturally make-ahead. They stay smooth and set for 3 to 4 days in the fridge. Make the brittle the day before or day of so it keeps its snap. Add it right before serving so it doesn’t get soggy. The custard’s structure actually improves as it chills, which is why restaurants make these hours in advance.
• Do I really need the water bath?
  You do. This is the path to even heat. No graininess. No surprises. It is the reason this dessert feels restaurant level instead of rushed. The water bath keeps the custard below boiling so the egg yolks thicken slowly and stay silky instead of curdling.
• Do I have to use chai concentrate?
  It’s the most direct route to balanced spice without having to experiment. The concentrate gives consistent flavor and better infusion than dry spices, which can turn gritty or muted in custards.
• Why temper the yolks slowly?
  Tempering prevents scrambled bits and gives you that smooth, spoon ready texture. If anything looks suspicious, strain the custard through a fine mesh sieve and move on. This step marries the hot cream and yolks gradually so the proteins thicken without seizing.
• How do I know when the custards are done?
  They should barely tremble in the center when the ramekin is nudged. Soft jiggle means creamy and luxe. Overbaking turns custards grainy because the eggs tighten too far, so pull them as soon as the edges set and the center wobbles.
• What size ramekins should I use?
  Six 6-ounce (175 ml) ramekins work best. They portion cleanly and match the bake time in the recipe. Larger ramekins need more time and may lose some of that delicate texture. Smaller ones risk overbaking before the centers set.
• Can I skip the orange zest?
  Come here. Let me squeeze your cheeks and make you look at me, forehead kiss included. No. The zest is what keeps this dessert from feeling unfinished. It cuts through the richness and lifts the chai so the custard doesn’t taste flat.
• Can I skip the brittle?
  You can, but the brittle is the mood. It adds contrast, crunch, and uniqueness. If you skip it, at least add something with texture so the custard has a foil. Custards need a textural counterpoint or they read one-note, and the pepitas tie back to the pumpkin in a way that feels like you added it on purpose, which you did.

More Pumpkin Desserts for the Grown-Up Table

Pumpkin desserts for the table that’s never seen a disposable centerpiece.

• No Bake Pumpkin Icebox Cake – the layered version of “I didn’t rush, and it shows.”
• Pumpkin Tiramisu – tiramisu but seasonally fluent.
• Pumpkin Brown Sugar Crunch Ice Cream – the custard-based pint you hide from your own family.

This post may contain affiliate links. Please read my disclosure policy.

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Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle

Pumpkin Chai Pots de Crème are a baked custard dessert made with pumpkin purée, chai concentrate, and a water-bath bake for an ultra-smooth texture. Finished with a crisp pumpkin seed brittle, this fall dessert is refined, make-ahead friendly, and made for holiday menus and a smaller crowd.

Course Dessert

Cuisine American

Keyword baked pumpkin custard, canned pumpkin recipes, chai custard, chai dessert sauce, creamy baked custard, fall custard recipe, make ahead fall dessert, pepita brittle, pumpkin chai dessert, Pumpkin Chai Pots de Crème, Pumpkin Pots de Crème, pumpkin seed brittle, water bath custard

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Chilling 4 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 6

Calories 392kcal

Author Cathy Pollak

Equipment

• 3-quart (2.8 liter) saucepan Large enough to warm the cream mixture without scorching.
• mixing bowls For whisking the yolks and sugar until pale and smooth.
• large fine mesh sieve Catches any scrambled bits for a perfectly silky custard.
• six 6 - oz. (175 ml) fluted ramekins or any 6 oz ramekins. This is the size that matches the baking time correctly.
• baking dish (12x16-inch) (30x40 cm) or roasting pan. Wide enough to hold all ramekins for the water bath.
• small nonstick pan Helps melt sugar evenly for the brittle.
• parchment paper or foil. For spreading brittle thin before it sets.

Ingredients

Custard:

• 1 cup (240 ml) heavy whipping cream
• 1 cup (240 ml) whole milk
• ¼ cup (60 g) packed light brown sugar
• 6 large egg yolks room temperature
• ¼ cup (50 g) granulated sugar
• ½ cup (120 g) pumpkin purée
• ⅓ cup (80 ml) chai concentrate
• 2 tsps (2 g) orange zest
• 1 tsp (5 ml) vanilla extract

Pumpkin Seed Brittle:

• ⅓ cup (67 g) granulated sugar
• ¼ cup (60 ml) water
• ½ cup (70 g) pepitas (pumpkin) seeds
• butter for the parchment paper

Instructions

• Begin by making the custard. In a 3-quart (2.8-liter) saucepan over medium heat, warm the heavy whipping cream, whole milk, and light brown sugar until the sugar dissolves, about 3 minutes. Remove from the heat.
  1 cup (240 ml) heavy whipping cream, 1 cup (240 ml) whole milk, ¼ cup (60 g) packed light brown sugar
• In a mixing bowl, whisk the egg yolks until light yellow. Add the granulated sugar and whisk until blended.
  6 large egg yolks, ¼ cup (50 g) granulated sugar
• Slowly whisk one-fourth of the warm cream mixture into the egg mixture to temper the yolks. Add it gradually to prevent scrambling. Continue whisking while slowly adding the remaining cream mixture. Whisk in the pumpkin purée, chai tea concentrate, orange zest, and vanilla extract until smooth. If there is any hint of cooked egg, strain the custard through a fine mesh sieve and add the orange zest after straining instead of before.
  ½ cup (120 g) pumpkin purée , ⅓ cup (80 ml) chai concentrate, 2 tsps (2 g) orange zest, 1 tsp (5 ml) vanilla extract
• Divide the custard among six 6-ounce (175 ml) ramekins. Set the ramekins in a 12 × 16-inch (30 × 40 cm) roasting pan at least 2 inches (5 cm) deep. Place the pan in the oven and pour in boiling water until it reaches halfway up the sides of the ramekins.
• Bake at 325°F (165°C) until the custards barely jiggle when gently shaken, 45 to 50 minutes. Lift the ramekins out of the water bath and cool on a rack for 30 minutes. Chill until completely cold, 4 to 6 hours. Cover once cold.
• To make the brittle, melt the granulated sugar and water in a small nonstick frying pan (6 to 8 inches, 15 to 20 cm) over medium-high heat, stirring until the sugar dissolves, 1 to 2 minutes. Cook without stirring, shaking the pan often, until the mixture reaches a deep amber color, 5 to 10 minutes.
  ⅓ cup (67 g) granulated sugar, ¼ cup (60 ml) water
• Remove from the heat and stir in the pepitas. Immediately pour the mixture onto buttered parchment or foil and spread thin with a spatula.
  ½ cup (70 g) pepitas (pumpkin) seeds, butter
• Let the brittle cool until firm, about 10 minutes. Break into shards for serving. Store airtight if not using immediately.

Notes

• Warm the cream mixture gently so it does not simmer. Overheating increases the chance of scrambling the yolks.
• Temper the yolks slowly. Rushing this step creates grainy custard.
• Always strain if you see even tiny cooked bits. The texture depends on it.
• Don’t overbake. When the centers barely jiggle, they’re done. Firm custards will set too stiff once chilled.
• For the brittle, cook the sugar to deep amber, not pale gold. Under-cooked syrup won’t harden properly.
• Spread the brittle thin. Thick pieces won’t shatter cleanly on top of the custard.
• Add brittle only at serving time so it stays crisp.

 

If you’re making this Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

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Nutrition

Serving: 155g | Calories: 392kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 214mg | Sodium: 56mg | Potassium: 210mg | Fiber: 1g | Sugar: 31g | Vitamin A: 7900IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg

Have you made these Pumpkin Chai Pots de Crème with Pumpkin Seed Brittle ? I’d love to hear how they turned out – leave a comment below and let me know.

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