Recipes
Pumpkin Rum Cake
Cake:
Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
2 cups sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 teaspoon maple extract
2 large eggs
2 sticks (1 cup) salted butter
2 cups pumpkin puree
2 teaspoons pumpkin pie spice, plus more for serving
3/4 cup boiling water
Rum Syrup:
2 sticks (1 cup) salted butter
1 cup sugar
1 cup spiced rum
1 teaspoon vanilla extract
Maple Whipped Cream, recipe follows, for serving
Maple Whipped Cream:
1 cup heavy cream
1 teaspoon maple syrup
Special equipment: a 10-cup bundt cake pan
For the cake: Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
Maple Whipped Cream:
Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.
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Pumpkin Magic Custard Cake
1/2 cup butter
2 cups whole milk
4 eggs — yolks separated from whites
Pinch of cream of tartar
1 1/4 cup confectioner’s sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 cup pumpkin puree — not pumpkin pie filling
1 cup all-purpose flour
Preheat oven to 325°F.
Line a 8x8 or 9x9 inch square baking dish with parchment paper.
Warm the milk until lukewarm and set aside.
Beat egg whites with cream of tartar until stiff peaks form.
Melt butter and cool at room temperature.
Beat the egg yolks with sugar until pale and frothy. Add in the vanilla, cinnamon, pumpkin pie spice and butter.
Mix in the flour. Add the pumpkin puree with 1/4 cup of the milk.
With the mixer running on low, add in the remaining milk.
Fold in the egg whites with a spatula.
Pour into the baking dish and bake for 60-65 minutes.
Cool completely. Ideally refrigerate so when you cut the cake it isn’t still a little runny.
Cut into squares and serve.
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Pumpkin Cream Cheese Muffins
1/2 cup white whole wheat flour, King Arthur
3/4 cups unbleached all purpose flour, King Arthur
3/4 cup raw sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups canned pumpkin, not pumpkin pie filling
2 tbsp coconut oil
1 large egg
1 1/2 tsp vanilla extract
baking spray
Creamcheese Topping(makes 3/4 cup)
5 oz 1/3 less fat cream cheese
2 tablespoons raw sugar
1 large egg yolk
1 teaspoon vanilla extract
Preheat oven to 350°F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.
Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool before serving
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Pumpkin Banana Pecan Bead
2-1/2 cups white whole wheat or all-purpose gluten-free flour
1-1/2 tsp baking soda
1-1/2 teaspoon pumpkin spice
1 teaspoon cinnamon
1/2 tsp salt
4 tbsp butter, softened
1 cup light brown sugar, not packed
4 large egg whites
1-1/2 cup pumpkin puree
1-1/4 cup 3 medium ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
3 oz 3/4 cup chopped pecans
baking spray
Preheat oven to 350°. Grease two 8x5 inch loaf pans with baking spray.
In a medium bowl, combine flour, baking soda, pumpkin spice, cinnamon and salt with a wire whisk. Set aside.
In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, pumpkin, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and pecans, then blend at low speed until combined. Do not over mix.
Pour batter into loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
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Pumpkin Magic Bars
For the crust:
1/2 cup unsalted butter
1/3 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon pumpkin pie spice
pinch of fine sea salt
For the toppings:
1 cup canned pumpkin pie filling
11 ounces butterscotch chips
1 cup toffee bits
2 cups chopped pecans
14 ounces sweetened condensed milk
Preheat the oven to 350°F. Line an 11x7 baking dish with foil and spray it with cooking spray, set aside.
In a large bowl cream together the butter and brown sugar until light and fluffy, 2 minutes.
Add the flour, pumpkin pie spice, and salt, mix it in until combined with no dry patches.
Press the mixture into the bottom of the baking dish and bake for 15 minutes until it no longer looks raw and is lightly browned.
Spread the pumpkin pie filling on top.
Layer the butterscotch chips, then the toffee bits, then the pecans.
Pour the sweetened condensed milk on top and bake for an additional 30-35 minutes until browned on top.
Let the bars cool in the pan completely.
Once they are completely cool, cut them into bars.
Store in the fridge until serving.
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Pear and Pumpkin Snack Cake
2 tablespoons unsalted butter
2-½ cups peeled, cored and diced firm, ripe USA Pears, such as Anjou or Bosc
2 tablespoons granulated sugar
¾ teaspoon ground cinnamon
1 cup all-purpose flour
½ cup whole wheat pastry flour
1 cup brown sugar, packed
4 ounces (1 stick) unsalted butter cut in ½-inch pieces
¾ teaspoon salt
¾ cup pumpkin puree
? cup sour cream or Greek yogurt
2 tablespoons granulated sugar
1-½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¾ teaspoon ground ginger
1 teaspoon baking soda
2 eggs
Preheat oven to 350°F.. Butter an 8-inch by 8-inch baking dish.
Melt butter in a sauté pan over medium high heat. Add diced pears and sauté until they begin to brown slightly around the edges, 3 to 5 minutes. Add sugar and cinnamon and continue to cook until golden brown and lightly translucent, about 3 more minutes. Remove from heat and cool.
Combine all-purpose and whole wheat flour, brown sugar, butter, and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until the mixture resembles coarse meal with butter pieces no larger than pea-sized. Measure out ? cup and set aside.
Whisk pumpkin, sour cream or Greek yogurt, sugar, cinnamon, nutmeg, cloves, allspice, ginger, and baking soda together. Add to remaining dry mixture in mixing bowl and beat until smooth. Add eggs one at a time, mixing well to incorporate.
Pour batter into pan and evenly distribute caramelized pears over the top in a single layer. Cover pears with reserved dry mixture.
Bake until golden brown and pulling away slightly from the edges of the pan, about 75 minutes or until a tester inserted in the center comes out clean. Cool on a rack 20 minutes before running a knife around the inside edges of the pan to loosen.
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Pumpkin Cheese Puff Ball (photo)
3 cups orange cheese puffs
2 pounds cream cheese, at room temperature
3 cups shredded Cheddar
1/4 cup chopped chives
Kosher salt and freshly ground black pepper
1 bell pepper with a long stem
Crackers, for serving
Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet.
Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin.
Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper.
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Smoky Chipotle Pumpkin Hummus
2 tablespoons lemon juice
1/4 cup tahini
3 cloves garlic
1 teaspoon kosher salt
1 (15 ounce) can chickpeas, drained and rinsed
2 teaspoons olive oil, plus more, to top
2 chipotle chiles in adobo, plus adobo sauce, to taste
1 (15 ounce) can pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon smoked paprika, plus more to top
Roasted, salted pumpkin seeds, to top
Pulse the lemon juice, tahini, garlic, and salt together in a food processor or blender until it forms a paste. Add in the chickpeas, olive oil, and chipotle chiles and pulse until smooth. Add in the pumpkin puree, cumin, and smoked paprika and pulse until well-combined.
Transfer the hummus to a bowl and swirl the top using the back of the spoon. Drizzle over a little additional olive oil.
Sprinkle with smoked paprika and top with roasted pumpkin seeds. Serve or refrigerate until ready to serve.
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Pumpkin Fudge
3 c. sugar
3/4 c. melted butter
2/3 c. evaporated mild
1/ c. canned pumpkin
2 tbl. corn syrup
1 tsp. pumpkin spice
12 z. white chocolate morsels
1 jar marshmallow creme
1 c. chopped pecans, toasted
1 tsp. vanilla extract
Stir together first 6 ingredients in a saucepan over medium-high heat, and cook, stirring contantly until misture comes to a boil. Cook, stirring constantly, until thermometer registers 234°F. or about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into greased alumiunum foil lined 9" square pan. Let stand 2 hours until completely cool. Cut fudge into squares.
Source: Yellow Roses Magazine
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Pumpkin Cobbler
1 (29 oz.) or 2 (15 oz.) cans of pumpkin puree
1 (12 oz) can evaporated milk
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1 pkg. cake mix: Spice, yellow, or butter flavor
2 sticks margarine
optional: 1/2 cup chopped pecans
whip cream
Preheat oven to 350°F. lightly spray 9 x 13 inch cake pan with non-stick spray. In mixing bowl
mix pumpkin, milk, both sugars, eggs, and spices blend well. Pour into cake pan. Sprinkle dry cake
mix evenly over pumpkin melt both sticks margarine and drizzle evenly all over dry cake mix.
sprinkle on chopped nuts. Bake for 1 hour at 350 degrees till edges are lightly browned. Serve scoops
of cobbler topped with whip cream.
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Apple-Pumpkin Galette
For the crust:
1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup chopped pecans, plus more for sprinkling
3 tablespoons granulated sugar
2 tablespoons cold vegetable shortening
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
Cooking spray
For the filling:
1/2 cup canned pure pumpkin
3 tablespoons sour cream
1/4 cup granulated sugar
1 large egg yolk, plus 1 beaten egg for brushing
1 teaspoon all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
Pinch of salt
2 crisp apples (such as Braeburn, Empire or Golden Delicious)
2 teaspoons fresh lemon juice
Turbinado sugar, for sprinkling
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon apricot jam
Make the crust: Pulse the flour, pecans, granulated sugar, shortening and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Line a rimmed baking sheet with parchment and coat with cooking spray. Gently peel off the top sheet of parchment covering the dough, then invert the dough onto the baking sheet. Peel off the top piece of parchment. Refrigerate until ready to use.
Make the filling: Whisk the pumpkin, sour cream, 2 tablespoons granulated sugar, the egg yolk, flour, vanilla, cinnamon, ginger, cloves and salt in a large bowl until smooth. Peel the apples and thinly slice. Transfer to a separate bowl and toss with the remaining 2 tablespoons granulated sugar and the lemon juice.
Spread the pumpkin mixture over the center of the dough, leaving a 2-inch border. Arrange the apples in concentric circles on top of the pumpkin mixture. Use the parchment to lift the edge of the dough and fold over the filling; pleat as needed. Refrigerate at least 30 minutes before baking.
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No-Churn Pumpkin Pie Ice Cream
1 store-bought frozen pie shell
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
One 15-ounce can pumpkin pie filling
One 14-ounce can sweetened condensed milk (about 1 cup)
Pinch fine salt
2 cups cold heavy cream
Caramel sauce, for drizzling
Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.
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Pumpkin Pie Cannoli Cones
SmartPoints® value 6
1/2 cup reduced-fat cream cheese
2 no-calorie sweetener packets (like Truvia or Splenda)
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
Dash salt
1/2 cup light/low-fat ricotta cheese
1/2 cup canned pure pumpkin (not pumpkin pie filling)
1/4 tsp. vanilla extract
1 tbsp. plus 1 tsp. mini semi-sweet chocolate chips
1/2 sheet (2 crackers) low-fat graham crackers, finely crushed
6 sugar cones (the pointy-bottomed kind)
Optional toppings: Fat Free Reddi-wip, additional cinnamon
In a medium bowl, combine cream cheese, sweetener, cinnamon, pumpkin pie spice, and salt. Mix until smooth and uniform.
Add ricotta cheese, pumpkin, and vanilla extract. Stir until uniform. Stir in 1 tbsp. chocolate chips and half of the crushed graham crackers (about 1 tbsp.).
Evenly spoon mixture into the cones. Top with remaining crushed graham crackers and remaining 1 tsp. chocolate chips. Enjoy! Makes 6 servings
HG Alternative: For fancy cones with minimal effort, pipe the mixture into the cones. Just transfer the filling mixture to a large plastic bag and squeeze it down toward a bottom corner. Snip off that corner with scissors, creating a hole for piping the mixture.(photo-food images)
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Pull-Apart Bread
1 tube Pillsbury Grands Biscuits
1 c. sugar
1 1/2 tsp. pumpkin pie spice
1 c. pumpkin purée
1/2 tsp. vanilla extract
Cream Cheese Frosting
1/2 (4-oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. pumpkin pie spice
1/4 c. milk
Preheat oven to 350 degrees F. Grease the bottom and sides of a loaf pan.
Make the pull-apart bread: Cut biscuits in half, like you’re making a biscuit sandwich (or pulling apart those flaky layers while it’s still dough).
Pour sugar and 1 teaspoon pumpkin pie spice into a gallon-sized plastic bag, shaking to combine. Drop the biscuit slices 2 to 3 at a time into the bag, sealing and shaking it to coat the biscuits, until all are covered. Set biscuits aside.
In a medium-sized mixing bowl, combine pumpkin puree, 1/2 teaspoon pumpkin pie spice, and vanilla extract. Use a butter knife to slather one biscuit. Top with another biscuit. Cover the top of that biscuit with the pumpkin mixture, and repeat the process until you’ve created a towering stack of the biscuits, almost like a massive sandwich or layer cake. (This may be easiest to break into two stacks of biscuits—otherwise they might topple.)
Place the biscuit stack in the loaf pan on its side so you see the layers of pumpkin filling. (It should look like Oreos when you pull them out of the package.) Bake in the oven until the biscuits have puffed up and turned lightly golden on top, 35 to 40 minutes.
Make the cream cheese frosting: Use an electric mixer to beat the cream cheese until light and fluffy. Add powdered sugar, vanilla extract, and pumpkin pie spice, mixing on low until combined. Gradually add milk, mixing until it’s a pourable consistency. Pour on top of warm pull-apart bread and serve.
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Pumpkin Dessert
CRUST: 1 pkg cake mix (less 1 cup)
Combine until smooth dough.
½ cup melted margarine or butter
Press into 13 x 9 baking dish 1 egg, slightly beaten or 2 8x8 dishes.
FILLING: 2 ½ cups pumpkin (small can)
½ cup brown sugar Combine and pour on top of
2 ½ tsp pumpkin pie spice crust.
2 eggs, slightly beaten
2/3 cup milk
TOPPING: 1 cup reserved cake mixMix dry ingredients. Cut
¼ cup sugar butter in to make course
1 tsp cinnamoncrumbs. Sprinkle atop
¼ cup butter atop filling.
Bake at 350 F. for 45 minutes to 1 hour. Cool. Top with whipping cream to serve.
Serves 12 Source:
Marcia Kebel
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Pumpkin Squares
1 18-ounce yellow cake mix
1 stick butter (or 1/2 cup or 8 tablespoons)
1 beaten egg
1 16-ounce can plain pumpkin (not pie filling)
1/2 cup sugar
1 teaspoon cinnamon
2 eggs, beaten
1 5-ounce can evaporated milk
Preheat the oven to 350°F. Dump the cake mix in a bowl and use two knives or a pastry blender to cut the butter into the mix until it is crumbly. Stir the beaten egg into the crumbs. Save 1 cup of this mixture to use as topping. Pat the rest of the crumbs into a 9x13-inch glass baking pan. Bake 10 to 12 minutes until the crust is set and just beginning to brown. Remove from the oven and cool 5 minutes.
Place the pumpkin in a mixing bowl. Combine the sugar and cinnamon in a small bowl, blending well. Whisk the sugar mixture into the pumpkin. Whisk in the two eggs and then the evaporated milk. Carefully pour this mixture on top of the partially baked crust. Sprinkle with the remaining crumb mixture. Bake about 30 minutes, until set in the middle.
To serve, cut into squares and top with sweetened whipped cream or non-dairy whipped topping. Pumpkin squares may be served warm or at room temperature.
From Texas Cooking Online
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Pumpkin Flan
1/3 cup sugar
5 eggs
3/4 cup sugar
1/4 teaspoon salt
1/3 cup water
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup pumpkin purée (canned or fresh cooked)
1-1/2 cups whole milk
First, make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan (like a roasting or broiler pan). Hold down the cake pan so it won't float, and add enough hot water to the larger pan to come three-quarters of the way up the outside of the cake pan. Then remove the cake pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.
Melt the 1/3 cup sugar directly in the cake pan the flan will be baked in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over or just resting on a burner. Shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, the sugar will caramelize and begin to brown quickly. As soon as it turns golden brown, tilt the pan so that the entire surface is covered. Remove from heat. The caramel will harden and crack, but that's okay.
Beat together the eggs and the 3/4 cup sugar. Add the salt, water, cinnamon, vanilla, pumpkin and milk. Set the caramel-lined pan in the middle of the hot water pan in the oven. Carefully pour the egg mixture into the cake pan. Bake for 25 minutes. Test doneness by gently pushing custard in center with back of a spoon -- when done a crevice about 3/8 inch deep will form.
Carefully remove the flan from the hot water and chill at once. (As the flan cools, the caramel dissolves.) When cold, loosen custard edge with a knife, then cover pan with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce flow out. To serve, cut in wedges, spoon on sauce. Makes about 8 servings. From Texas Cooking Online
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Caramel-Pecan Pumpkin Pie
1 recipe Pastry for Single-Crust Pie (see Recipe Center)
2 slightly beaten eggs
1 15-ounce can pumpkin
1/4 cup half-and-half, light cream, or milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened
Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings. Source: Better Homes and Garden
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Pumpkin Hazelnut Pie
3 slightly beaten eggs
1 15-ounce can pumpkin
3/4 cup sugar
1/2 cup light-colored corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch pie crust
1 cup chopped hazelnuts
Whipped cream (optional)
In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with hazelnuts.
Bake in a 350 degree F oven for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate until serving time.
If desired, serve with whipped cream. Makes 8 servings.
Make-Ahead Tip: Prepare and cool pie; cover and chill up to 2 days. Store pastry leaves for garnish in airtight container at room temperature up to 2 days.
*Note: To make pastry cutouts for decorating the pie, reserve the pastry scraps. Cut into leaf shapes. Place on a baking sheet. Brush with milk and sprinkle with sugar. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are golden brown. Arrange on baked pie.
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Pumpkin Bread
4 Egg
2/3 Cup Water
1 Cup Oil
1 Can Pumpkin Pie filling -- (14 -17 1/2z)
3 ½ Cups Flour
2 Teaspoons Baking soda
1 Teaspoon Baking powder
1 ½ Teaspoons Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Clove
2 ½ Cups Sugar
Mix together first 4 ingredients. Add the remaining ingredients. Beat and pour into 2 loaf pans that were greased and floured. Bake 1 hr at 350°
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Pumpkin Pecan Bread
2-3/4 c. flour 1 c. marg., soft
2 tsp. baking powder 1 c. gran. sugar
1 tsp. baking soda 1 c. dark brown sugar
1 tsp. salt 4 eggs
1 tbl. pumpkin spice 1 c. pumpkin
1 c. pecans, chopped
In small bowl, combine flour, baking powder, baking soda, salt, spice, and pecans; set aside. In large mixer bowl, cream marg. and sugars until light. Add eggs, one at a time, beating well after each addition. Blend in pumpkin. Add dry ingredients; mix just until moistened. Turn into 2 greased and floured 8x4" loaf pans. Bake in preheated 350° oven for 1 hour 10 min. Cool 10 min. Remove from pans.
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Pumpkin Ribbon Bread
For Filling:
2 3-oz. pkgs. cream cheese, softened 1/3cup sugar
1 Tbs. flour 1 egg
2 tsp. grated orange peel
For Bread:
1 cup cooked pumpkin ½ cup vegetable oil
2 eggs 1 ½ cups. sugar
½ tsp. salt ½ tsp. cloves
½ tsp. cinnamon 1 2/3 cups flour
1 tsp. baking soda 1 cup chopped pecans (opt.)
For Filling:
Beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside.
Make bread by combining pumpkin, oil and eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda, and pecans; mix to blend. Pour 1/4 of batter into 2 greased and floured 7 ½" x 3 ½" loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325° for 1 ½ hours or until bread tests done with a wooden pick. Cool for 10 minutes before removing from pans. Store in refrigerator. Makes 2 loaves.
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Pecan Pumpkin Crunch
4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
One 15-ounce can pumpkin puree (not pie mix)
1 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar, divided
1 tablespoon bourbon, optional
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided
1/8 teaspoon table salt
1 1/2 cups roughly chopped pecans
1/4 cup all-purpose flour
Bourbon Whipped Cream, recipe follows
Ice cream, optional
Bourbon Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon bourbon
Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
Bourbon Whipped Cream:
Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form. Yield: 8 servings
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Spicy Pumpkin Dip
1 1/2 cups canned pumpkin puree
1 1/2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini, sesame paste
1 clove garlic
1 teaspoon cayenne
1 teaspoon cumin
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper
In a food processor, process pumpkin and chickpeas until fairly smooth.
Add remaining ingredients to food processor and process until smooth.
Season to taste. Serve with pita chips
Source: http://www.foodnetwork.com/recipes/spicy-pumpkin-dip-recipe/index.html?oc=linkback
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Pumpkin Cheese Puff Ball (photo)
