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Pumpkin Sweets
[b]Pumpkin Cheesecake Pie
From Diana Rattray [i]Southern U.S. Cuisine[/i] 2 packages (8 oz each) cream cheese, softened 1/2 cup pumpkin purée 1/2 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon nutmeg dash cloves 2 large eggs 1 9-inch graham cracker pie crust Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping. [/b] |
[b]Pumpkin Cheesecake with Praline Sauce
from "Pillsbury - The Complete Book of Baking" CRUST 1 cup graham cracker crumbs (about 16 sqs.) 1/4 cup chopped pecans 1/4 cup butter, melted FILLING 4 (8 oz) pkg cream cheese, softened 1 cup firmly packed brown sugar 2/3 cup sugar 5 eggs 1/4 cup flour 2 tsp pumpkin pie spice 2 Tbl brandy, optional 1 (16 oz) can (2 cups) pumpkin PRALINE SAUCE 1/2 cup firmly packed brown sugar 1/4 cup water 1/4 cut butter (do not substitute margarine) 1 egg, beaten 1/4 cup chopped pecans 1/2 tsp vanilla GARNISH pecan halves, if desired Heat oven to 350F. In small bowl, combine crust ingredients; press firmly in bottom of ungreased 9" springform pan. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 1 cup brown sugar and 2/3 cup sugar until smooth. At low speed, add 5 eggs one at a time, beating just until blended. In small bowl, combine flour, pumpkin pie spice, brandy, and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour into crust-lined pan. Bake at 350 for 1 hour 20 minutes to 1 hour 30 minutes, or until center is set. Turn oven off; let cake stand in oven 30 minutes with door open at least 4 inches. Remove from oven. Run sharp knife around sides of pan. Cool to room temperature on wire rack. Garnish with pecan halves, if desired. Cover and refrigerate 4 hours or overnight. In small saucepan over medium heat, combine 1/2 cup brown sugar, water, and 1/4 cup butter. Bring to a boil; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup pecans and vanilla. Remove sides of pan from cheesecake. Serve sauce slightly warm over wedges of cheesecake. Store in refrigerator.[/b] |
[b]Pumpkin Empanadas
from [i]Recipe Addicts[/i] 2 cups flour 2 Tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 1/4 cup cold butter 1 Tablespoon brandy 3 Tablespoons milk Filling: 1 16 oz can pumpkin puree 3/4 cup brown sugar 2 teaspoons cinnamon or 2 teaspoons fresh anise leaves 1/4 teaspoon nutmeg 1 egg 2 teaspoons vanilla 1 egg beaten with 1 Tbl water for glaze 2 Tablespoons sugar mixed with 1 teaspoon cinnamon Sift together flour, sugar, baking powder and salt. Cut in shortening and butter until mixture resembles coarse meal. Combine brandy and milk and drizzle over flour mixture, stirring with a fork to distribute. Do not overblend. Form into a flat disk and wrap in plastic wrap. Chill for 30 minutes. To make filling, blend together pumpkin, brown sugar, spices, egg, and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4 or 5 inch circles. Place about 2 tablespoons of pumpkin filling on lower half of each dough circle. Fold over top half. Press edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake in 400 degree oven 15 to 18 minutes or until golden. Sprinkle while still warm with cinnamon sugar. These may be baked a day ahead and warmed in a 350 degree oven for 8 minutes before serving.[/b] |
Pumpkin Pie Bites
INGREDIENTS 2 refrigerated ready-to-roll pie crusts 8 oz. cream cheese, room temperature 1/2 cup sugar 1 cup canned pure pumpkin 3 eggs 1 tsp vanilla 1 tsp pumpkin pie spice round cookie cutter Optional 1/2 cup chocolate chips vegetable oil ziploc plastic baggie DIRECTIONS Preheat oven to 350 degrees. Use cookie cutter to cut out 12 circle shapes from each pie crust. You will need to roll the dough a little thinner than it comes out of the box. Press dough shapes into a 24 mini muffin tray (I used the Pampered Chef one). Apply egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pie crust. Bake for 12-15 minutes. Remove pies to cool. Makes 24 mini pies. Keep refrigerated. To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a Ziploc baggie and cut the corner off. Drizzle on pies. |
Pumpkin Mousse
6 Servings Ingredients 1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar 1 cup pumpkin pie filling 1/2 cup whipped topping 6 individual graham cracker tart shells Additional whipped topping and ground cinnamon Directions • In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. • Fill tart shells. • Garnish each with additional whipped topping and sprinkle with cinnamon. • Store in the refrigerator. Yield: 6 servings. Recipe source: Mary Dargakis Keffalas on Mom’s Menu Plan face book page. Peg’s Note: I couldnt fine the Whipped cream cheese spread with cinnamon and brown sugar, so I just got the plain whipped cream cheese spread and added about 2 TBSP of brown sugar and about 1 tsp. cinnamon. Notes from original poster: Hi.. I had this for dessert last Thursday when our sons came over for our weekly dinners together. This pumpkin mousse is absolutely wonderful! I will be making this again soon during the fall season. Enjoy! hugs, peg |
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Chocolate Pumpkin Brownies for Fall
posted by Brandi, selected from Diets in Review Oct 20, 2011 3:30 pm By Jennipher Walters for DietsInReview.com Pumpkins come two ways: fresh or canned. While removing the flesh from your own pumpkin (perfect to do when carving Jack-o-lanterns) is obviously fresher, it can also be quite the chore. So, when it comes to baking and eating pumpkin on a regular basis, canned is your more convenient option, and thankfully, canned pumpkin is just as nutritious as fresh. Our favorite is Farmer’s Market brand organic canned pumpkin. Pumpkins are high in potassium, magnesium, panthothenic acid, beta carotene and other antioxidants with properties that can help improve immune function and reduce the risk for chronic diseases, such as cancer and heart disease. Pumpkins are also high in fiber, and one cup of fresh pumpkin has a mere 50 calories, while one cup of canned has 80 calories. Don’t forget about the other parts of the pumpkin! The seeds contain essential vitamins and minerals, including vitamin E, iron, magnesium, potassium, zinc, and are an excellent plant-based source of omega-6 and omega-3 fatty acids. Pumpkin seeds make a wonderful snack! Pumpkin seed oil is also touted by many for its health properties, as it includes 60 to 90 percent unsaturated fats and is high in linoleic acid. A recipe like this one for Chocolate Pumpkin Brownies, a DIR original by Terry Grieco Kenny, certainly offers all the seasonal flavors of fall that we love, and with only 83 calories you can have them any time of year for a guilt-free treat! INGREDIENTS 2 ounces good quality unsweetened chocolate, chopped 1 Tbsp canola oil 2/3 cup canned pure pumpkin puree 3 large egg whites 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 teaspoons vanilla extract 1/2 tsp cinnamon (optional) 1/4 teaspoon salt 1/4 cup unsweetened cocoa powder 2/3 cup white whole wheat flour (or 1/3 cup each whole wheat and all-purpose flour) Raw shelled unsalted pumpkin seeds (optional) INSTRUCTIONS 1. Preheat oven to 325°F. Line an 8-inch square baking pan with nonstick foil or regular foil coated with nonstick spray. 2. Put chocolate and oil in a medium microwave-safe bowl and microwave on medium until chocolate melts, about 1 1/2 minutes, stirring halfway through cooking time. Stir in pumpkin puree until smooth. 3. In a large bowl, with an electric mixer, beat egg whites, granulated and brown sugars on high until light and fluffy, about 2 minutes. 4. Add vanilla, cinnamon (if using) and salt and beat until blended. 5. Add pumpkin mixture and beat on low until blended. Stir in cocoa and then flour until blended. 6. Scrape batter into prepared pan; smooth top. Sprinkle with pumpkin seeds, if desired. 7. Bake 25 minutes or until a pick inserted in center comes out clean. (A few moist crumbs are OK). 8. Let cool completely on a wire rack. Lift by foil ends onto cutting board and cut into 20 brownies. There’s no limit to how you can enjoy pumpkin. Also try these recipes: Read more: [url]http://www.care2.com/greenliving/chocolate-pumpkins-brownies-are-a-healthy-fall-indulgence.html#ixzz1bRvZpIEi[/url] |
Pumpkin Seed Oatmeal Cookies
posted by Annie B. Bond Jan 11, 2006 6:50 pm Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006). Here is the perfect seasonal treat for the days that follow the carving of all those Halloween Jack-O’-Lanterns! Pumpkin seeds, oats, and maple syrup make this a healthful and delicious cookie. INGREDIENTS 1 3/4 cup brown rice flour 3/4 teaspoon fine sea salt 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup canola oil 3/4 cup maple syrup 1/4 cup sugar 1 teaspoon vanilla extract 1 teaspoon apple cider vinegar 2/3 cup dried shredded coconut 2/3 cup oats 3/4 cup pumpkin seeds DIRECTIONS 1. Preheat oven to 350F. 2. Combine flour, salt, baking soda, and baking powder in a large mixing bowl. In a separate medium-sized bowl, combine oil, syrup, vanilla, vinegar, and coconut, whisking vigorously until emulsified. 3. Pour wet mixture into dry mixture and stir together until all ingredients are thoroughly mixed. Fold in the oats until evenly combined. 4. Drop 1 tablespoon of dough onto oiled cookie sheet, spreading cookies about 2 inches apart. Bake in preheated oven 15 minutes. 5. Gently remove cookies from sheet and place on cooling rack. Makes about 30 cookies. Read more: [url]http://www.care2.com/greenliving/pumpkin-seed-oatmeal-cookies.html#ixzz1bRw5aMx8[/url] |
[B]Sweet Pumpkin Polenta[/B]
Served hot or cold, today or tomorrow, this healthy dessert from Cheryl Forberg will become a seasonal favorite. per serving: 127 calories, 3 g protein, 26 g carbohydrates, 2 g total fat, 0 g saturated fat, 5 g monounsaturated fat, 30 mg omega-3s, 2 g fiber, 17 g sugar, 254 mg sodium Share [url]http://www.dietsinreview.com/recipes/sweet-pumpkin-polenta/[/url] on Twitter Yield: Serves 8 [I][B]INGREDIENTS[/B][/I] The smell of sweet spices will fill the air while this creamy dessert is baking. It’s divine straight from the oven but tastes heavenly the next day when it’s cold—if there’s any left the next day. - Cheryl Forberg, RD 2 cups pumpkin puree, fresh or canned 1 large omega-3 egg, lightly beaten 2⁄3 cup agave nectar 1 teaspoon ground cinnamon 1⁄2 teaspoon ground ginger 1⁄4 teaspoon ground cloves 1 teaspoon pure vanilla extract 1⁄3 cup stone-ground cornmeal or polenta 2 cups water 1 cup low-fat, or fat-free milk 1⁄2 teaspoon salt toasted pecans (optional) [B][I]Instructions[/I][/B] Preheat the oven to 350°F. Lightly coat a 2-quart soufflé dish or casserole with olive oil cooking spray. Set aside. In a large mixing bowl, combine the pumpkin, egg, agave, cinnamon, ginger, cloves, and vanilla extract. Stir well to combine. Set aside. In a 2-quart saucepan, combine the cornmeal, water, milk, and salt; mix well. Bring to a boil over medium-high heat, stirring constantly. Cook, stirring, 10 minutes or longer until thick and smooth. Remove from the heat. Carefully pour in the reserved pumpkin mixture and stir to combine. Pour into the prepared baking dish. Bake for 50 minutes, stirring well once, halfway through. The mixture will be thick and bubbly. Serve warm, sprinkled with toasted pecans, if desired. PUMPKIN FACTOID: Pumpkin’s high concentration of antioxidants and beta-carotene make it a favorite antiaging ingredient for skin-care products. Source: Positively Ageless: A 28-Day |
PUMPKIN CAKE:
2 cups sugar 4 eggs 1 cup oil (I use applesauce to make it low fat) 2 cups flour 2 cups pumpkin (#2 can; NOT pie filling) 2 teaspoon cinnamon 2 teaspoon baking soda 1/2 teaspoon salt Mix until well blended. Pour into well greased and floured tube pan. Bake 1 hour @350 degrees. –Icing– [on COLD cake] 1 -3 oz pkg softened cream cheese 1/2 stick softened butter 1 teaspoon vanilla 1/2 box powdered sugar milk Blend cream cheese and margarine. Add vanilla, sugar, and enough milk to mix [usually only takes a few spoons full. Depends on how “runny” you like your icing. If you like a lot of icing double recipe). Read more: [url]http://www.care2.com/greenliving/pumpkin-cake-pumpkin-soup.html#ixzz1bRyFOhL5[/url] |
[QUOTE=Zana;237681][B]Sweet Pumpkin Polenta[/B]
Served hot or cold, today or tomorrow, this healthy dessert from Cheryl Forberg will become a seasonal favorite. per serving: 127 calories, 3 g protein, 26 g carbohydrates, 2 g total fat, 0 g saturated fat, 5 g monounsaturated fat, 30 mg omega-3s, 2 g fiber, 17 g sugar, 254 mg sodium Share [URL]http://www.dietsinreview.com/recipes/sweet-pumpkin-polenta/[/URL] on Twitter Yield: Serves 8 [I][B]INGREDIENTS[/B][/I] The smell of sweet spices will fill the air while this creamy dessert is baking. It’s divine straight from the oven but tastes heavenly the next day when it’s cold—if there’s any left the next day. - Cheryl Forberg, RD 2 cups pumpkin puree, fresh or canned 1 large omega-3 egg, lightly beaten 2⁄3 cup agave nectar 1 teaspoon ground cinnamon 1⁄2 teaspoon ground ginger 1⁄4 teaspoon ground cloves 1 teaspoon pure vanilla extract 1⁄3 cup stone-ground cornmeal or polenta 2 cups water 1 cup low-fat, or fat-free milk 1⁄2 teaspoon salt toasted pecans (optional) [B][I]Instructions[/I][/B] Preheat the oven to 350°F. Lightly coat a 2-quart soufflé dish or casserole with olive oil cooking spray. Set aside. In a large mixing bowl, combine the pumpkin, egg, agave, cinnamon, ginger, cloves, and vanilla extract. Stir well to combine. Set aside. In a 2-quart saucepan, combine the cornmeal, water, milk, and salt; mix well. Bring to a boil over medium-high heat, stirring constantly. Cook, stirring, 10 minutes or longer until thick and smooth. Remove from the heat. Carefully pour in the reserved pumpkin mixture and stir to combine. Pour into the prepared baking dish. Bake for 50 minutes, stirring well once, halfway through. The mixture will be thick and bubbly. Serve warm, sprinkled with toasted pecans, if desired. PUMPKIN FACTOID: Pumpkin’s high concentration of antioxidants and beta-carotene make it a favorite antiaging ingredient for skin-care products. Source: Positively Ageless: A 28-Day[/QUOTE] Mmmm...this looks good. I love polenta and squashes! My mom tells me in Italy, the ladies used to rub cut pumpkin flesh onto their faces as they say it's great for wrinkles. Of course, they did wash it off eventually, lol... |
[B]Easy As 1-2-3 Pumpkin Empanadas[/B]
8 tbsp. pumpkin pie mix 1 pkg. crescent dinner rolls Unroll dinner rolls and separate into 8 triangles. Fill center of each triangle with pumpkin mix and fold over; crimp edges with a fork to seal pumpkin in. Bake at 350 degrees for about 15 minutes or until golden brown. |
[B]Crockpot Pumpkin Pie Pudding [/B]
1 (15 oz.) can solid pack pumpkin 1 (12 oz ) can evaporated milk 3/4 cup sugar 1/2 cup baking mix 2 eggs, beaten 2 tablespoons butter or margarine, melted 2-1/2 tsp. pumpkin pie spice 2 tsp. vanilla extract whipped topping, optional • In large bowl combine the first 8 ingredients. • Transfer to crock coated with nonstick cooking spray. • Cover and cook on low for 6 to 7 hours. • Serve in bowls with whipped topping and a sprinkle of nutmeg. |
Spiced Pumpkin Cupcakes
Low Calorie 1 pkg. Yellow Cake mix (sugar free) 1 pkg. Sugar Free Vanilla Instant Pudding mix 1 Cup canned pumpkin ½ oil (use applesauce) ½ water 3 eggs (use Eggbeaters) 1 ¼ tsp. cinnamon 1 tsp. ground cloves 1 tsp. vanilla Beat all Ingredients with electric mixer on low. Spoon batter in 24 paper-lined muffin cups. Bake at 350 for 20 min. Makes 24 cup cakes. |
[B]Pumpkin Chiffon Cheesecake[/B]
Prep: 1 hour Chill: overnight Bake: 35 minutes Cook: 15 minutes Ingredients Crust and Cheesecake Layer: 14 boards Graham Crackers (about 2 cups crushed) 6 tablespoons (3/4 stick) butter, melted 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1 pound cream cheese, softened 2 eggs 2/3 cup sugar 1/4 cup half-and-half 2 tablespoons all-purpose flour 1/4 teaspoon ground allspice Pumpkin Chiffon Layer: 1 cup canned solid-pack pumpkin (not pie filling) 3/4 cup sugar 1 egg yolk 1/4 teaspoon salt 1/4 teaspoon ground allspice 1 envelope unflavored gelatin 2 tablespoons water 1/2 cup half-and-half 1 tablespoon powdered egg whites (see Note) 3 tablespoons warm water Directions 1. Heat oven to 350 degrees F. Crust and Cheesecake Layer: 2. In bowl, mix crumbs, butter, sugar and cinnamon. Press over bottom and 1-3/4 inches up side of 9-inch springform pan (see photo 1, at right). 3. In large bowl, beat cream cheese, eggs, sugar, half-and-half, flour and allspice. Pour into graham crust. 4. Bake in 350 degree F oven 35 minutes or until center is set. Transfer to rack; let cool to room temperature. Refrigerate. Pumpkin Chiffon Layer: 5. While cheesecake is chilling, in medium-size bowl, stir together pumpkin, 1/2 cup of the sugar, egg yolk, salt and allspice. 6. In small saucepan, sprinkle gelatin over water. Let stand until gelatin softens, 5 minutes. Add half-and-half. Heat over medium heat, stirring, until gelatin is dissolved. 7. Stir small amount of warm half-and-half mixture into pumpkin mixture; stir pumpkin mixture into half-and-half mixture in saucepan. Place over medium heat; cook, stirring constantly, for 10 to 13 minutes or until mixture reaches 160 degrees F on an instant-read thermometer (photo 2). 8. Cool mixture over ice water in large bowl until consistency of sour cream (mixture mounds on top of itself), 6 to 8 minutes (photo 3). Remove from ice water bath. 9. In small bowl, sprinkle powdered egg whites over warm water. Let stand 3 minutes. Beat with mixer until foamy. Gradually beat in remaining sugar until stiff peaks form (photo 4). 10. . Fold egg white mixture into pumpkin mixture (photo 5). Scrape onto cheesecake; smooth top. Cover; refrigerate overnight to firm chiffon. Makes 12 servings. Note: Powdered egg whites are available from The Baker's Catalogue, 800-827-6836 or [url]www.bakerscatalogue.com[/url]. Nutrition Facts Servings Per Recipe 12 Amount Per Serving Calories 405 Protein(gm)7 Carbohydrate(gm)43 Fat, total(gm)23 Cholesterol(mg)118 Saturated fat(gm)14 Dietary Fiber, total(gm)1 Sodium(mg)288 |
[B]Pumpkin-Spice Bundt[/B]
Makes: 16 servings Prep: 20 minutes Bake: 55 minutes Ingredients Cake: 2 3/4 cups cake flour (not self-rising) 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups sugar 3 eggs 1 cup solid-pack pumpkin puree 1 teaspoon vanilla extract 1 cup milk 1 cup sweetened dried cranberries, coarsely chopped Glaze: 1 1/2 cups confectioner's sugar 1 tablespoon light corn syrup 6 - 7 teaspoons lemon juice Lemon peel and pumpkin pie spice, for garnish, if desired Directions 1. Heat oven to 350 degrees F. Butter and flour a 12-cup bundt pan. Set aside. 2. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside. 3. Beat butter until smooth. Add sugar; beat until fluffy. Beat in eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Beat until combined. 4. On low speed, beat flour mixture into butter mixture in three additions, alternating with milk. Beat 2 minutes on medium-high. Fold in cranberries. Spoon into prepared pan. 5. Bake at 350 degrees F for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack for 20 minutes. Run a knife around edge of the pan. Turn out; cool completely. Prepare Glaze: 6. In a small bowl, mix together confectioners' sugar, corn syrup and lemon juice until smooth. Drizzle over top of cake and allow to drip down the sides. Garnish with lemon peel and pumpkin pie spice, if desired. Nutrition Facts Servings Per Recipe 16 Amount Per Serving Calories 361 Protein(gm)4 Carbohydrate(gm)58 Fat, total(gm)13 Cholesterol(mg)72 Saturated fat(gm)8 Dietary Fiber, total(gm)1 Sodium(mg)172 Percent Daily Values are based on a 2,000 calorie diet |
[B]Caramel-Pumpkin Layered Pie[/B]
Makes: 12 servings Prep: 35 mins Bake: 10 mins to 15 mins 400°F Bake: 35 mins to 40 mins 325°F Cook: 5 mins Chill: 4 hrs Nutrition Facts Servings Per Recipe 12 Amount Per Serving Calories 287 Protein(gm)4 Carbohydrate(gm)41 Fat, total(gm)13 Cholesterol(mg)100 Saturated fat(gm)7 Dietary Fiber, total(gm)1 Sodium(mg)135 Percent Daily Values are based on a 2,000 calorie diet Ingredients 1 frozen deep-dish piecrust (9 inch), thawed 2 eggs 1/2 cup packed dark-brown sugar 2/3 cup dark corn syrup 3 tablespoons butter, melted 2 tablespoons dark rum 1 teaspoon vanilla Chiffon: 1/4 cup cool water 1 envelope unflavored gelatin 1 cup solid-pack pumpkin puree (not pie filling) 1/4 cup packed light-brown sugar 2 egg yolks 1 teaspoon grated orange rind 1 teaspoon pumpkin pie spice 1/8 teaspoon salt 2 teaspoons vanilla extract 1/4 cup refrigerated pasteurized egg whites 1/4 cup granulated sugar 2/3 cup heavy cream, cold Directions 1. Heat oven to 400 degrees F. Lightly ★★★★★ thawed piecrust all over with fork. 2. Bake crust in 400 degrees F oven for 10 to 15 minutes or until golden. Remove pie shell from oven. Reduce the oven temperature to 325 degrees F. 3. Mix together eggs and dark-brown sugar in medium-size bowl. Beat on medium speed until smooth, about 2 minutes. Add corn syrup, melted butter, rum and vanilla; beat on medium speed until smooth, about 2 minutes. Pour into the pie shell. 4. Bake in 325 degrees F oven for 35 to 40 minutes or until the center is just set. Let cool on wire rack. Chiffon: 5. Place 1/4 cup cool water in glass measuring cup. Sprinkle the gelatin over the top of the water. Let stand for 5 minutes for gelatin to soften. Microwave on high power for 15 seconds; stir to completely dissolve gelatin. 6. Combine pumpkin puree, light brown sugar, egg yolks, orange rind, pumpkin pie spice and salt in medium-size bowl; beat on medium speed until smooth, 1 to 2 minutes. 7. Scrape the pumpkin mixture into a medium-size saucepan. Heat over medium heat just until the mixture begins to steam and registers 140 degrees F on instant-read thermometer. Remove the saucepan from the heat. Stir in the gelatin mixture and vanilla. Transfer to large bowl. Let cool to room temperature. 8. In a clean medium-size bowl, beat the pasteurized egg whites with clean, dry beaters on medium-high speed until foamy. Continue to beat, gradually adding the granulated sugar; beat until stiff but shiny peaks form. 9. Beat the heavy cream in a clean, medium-size chilled bowl on medium-high speed until soft peaks form. Fold into the beaten egg whites. Fold half of the beaten egg white mixture into the cooled pumpkin mixture. 10. Spoon the lightened pumpkin mixture into filled pie shell; level the top with a rubber spatula. Spoon the remaining whipped cream mixture over |
[B]Ice Cream Pumpkin Pie[/B]
Rate and Comment Prep: 15 mins Freeze: 6 hrs or overnight Bake: 10 mins 350°F Nutrition Facts Amount Per Serving Calories 381 Protein(gm)5 Carbohydrate(gm)38 Fat, total(gm)23 Cholesterol(mg)96 Saturated fat(gm)13 Dietary Fiber, total(gm)2 Sodium(mg)139 Percent Daily Values are based on a 2,000 calorie diet Ingredients 18 graham cracker boards 1/2 cup (1 stick) unsalted butter, melted 2 tablespoons cinnamon sugar 1 pint chocolate chip ice cream, softened 1 pint vanilla ice cream, softened 1 cup solid pack pumpkin Chocolate curls for garnish, optional Directions 1. Heat oven to 350 degrees F. 2. In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tablespoon of the sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9-inch deep-dish pie plate. 3. Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely. 4. Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours. 5. In a medium-size bowl, mix together the vanilla ice cream, pumpkin and remaining tablespoon of cinnamon sugar. Spread over the top of the frozen chocolate chip layer. Freeze 3 hours or overnight. 6. To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving. Makes 8 |
[B]Pumpkin Baked Alaska[/B]
Makes: 12 servings Prep: 20 mins Freeze: several hours or overnight Bake: 3 mins to 4 mins 500°F Nutrition Facts Servings Per Recipe 12 Amount Per Serving Calories 366 Protein(gm)5 Carbohydrate(gm)50 Fat, total(gm)16 Cholesterol(mg)68 Saturated fat(gm)9 Dietary Fiber, total(gm)1 Sodium(mg)247 Percent Daily Values are based on a 2,000 calorie diet Ingredients 1 cup canned solid-pack pumpkin puree (not pie filling) 1/3 cup packed light-brown sugar 1/2 teaspoon pumpkin pie spice 2 container (1 pint each) vanilla ice cream, softened (Note, below) 1/2 cup almond-toffee bits OR: English toffee bits 1 package (10.75 ounces) frozen pound cake, thawed 3 tablespoons pasteurized powdered egg whites (see Note) 9 tablespoons warm water 1 1/3 cups marshmallow cream Directions 1. Line 8-1/2 x 4-1/2-inch loaf pan with plastic wrap with enough overhang to cover top. In large bowl, whisk pumpkin, sugar and pie spice. Stir in 1 pint softened ice cream. Spoon into prepared pan, smoothing top. Freeze until ice cream is firm enough to put next layer on top, about 1 hour. 2. In same bowl, stir together remaining ice cream and toffee bits. Spoon over top of pumpkin ice cream layer, smoothing top. Bring sides of plastic wrap over to cover top. Freeze several hours or overnight until firm. Assemble: 3. Cut cake horizontally in half. Save one piece for snacking. Place other on ovenproof serving platter or in shallow baking dish. 4. Heat oven to 500 degrees F. 5. In large bowl, mix powdered whites and warm water. Let stand 2 minutes; stir to dissolve. Beat at high speed until soft peaks form. Beat in marshmallow until stiff peaks form. 6. Remove pan from freezer; remove wrapped ice cream from pan. Fold sides of wrap back from top of ice cream; invert ice cream onto cake layer. Peel off wrap. With spatula, spread entire cake and ice cream with egg white mixture, sealing completely to platter and decoratively swirling. 7. Bake on middle shelf in 500 degree F oven until lightly browned, 3 to 4 minutes. Makes 12 servings. |
[B]Spiced Pumpkin Tiramisu[/B]
1 10-ounce loaf of pound cake 2 tablespoons Frangelico (hazelnut liqueur) 2 cups whipping cream 1 8-ounce carton mascarpone cream cheese 1/2 cup canned pumpkin 1 teaspoon ground cinnamon 1 teaspoon orange extract 1/2 teaspoon ground ginger 1/4 teaspoon ground mace or ground nutmeg 1/2 cup powdered sugar 1. Cut the pound cake into 16 1/2-inch thick slices. Arrange half of the slices in the bottom of a 2-quart square baking dish. Brush the cake slices with 1 tablespoon of the Frangelico. Set aside. 2. In a large bowl, beat whipping cream and the powdered sugar with an electric mixer on medium speed until soft peaks form. (Add more powdered sugar if you like it sweeter) Set aside. 3. In another large bowl, combine the mascarpone cheese, pumpkin, 1 teaspoon cinnamon, the orange extract, ginger, and nutmeg (or mace). Beat on medium speed until combined. Fold in half of the whipped cream. 4. Spread half of the pumpkin mixture over the cake layer in the dish. Top with the remaining cake slices, brush the cake slices with the remaining Frangelico. Spread the remaining pumpkin mixture and the remaining whipped cream over layers in the dish (The dish will be very full). Cover and chill for 4 to 24 hours |
[B]Spiced Pumpkin Cake[/B]
Serves 12| Hands-On Time: 20m | Total Time: 4hr 00m Ingredients a.. 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan b.. 3 cups all-purpose flour, spooned and leveled, plus more for the pan c.. 5 teaspoons pumpkin pie spice d.. 1 1/2 teaspoons baking powder e.. 3/4 teaspoon baking soda f.. 1/2 teaspoon kosher salt g.. 1 1/2 cups granulated sugar h.. 3 large eggs i.. 1 15-ounce can pumpkin puree (1 1?2 cups) j.. 1/2 cup whole milk k.. 1/4 cup molasses l.. 1 1/4 cups confectioners' sugar m.. 2 tablespoons fresh lemon juice Directions 1.. Heat oven to 350° F. Butter and flour a 12-cup Bundt pan. 2.. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. 3.. Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix). 4.. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely. 5.. In a bowl, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving. Nutritional Information a.. Per Serving b.. Calories 453 a.. Fat 17g b.. Sat Fat 10g c.. Cholesterol 94mg d.. Sodium 256mg e.. Protein 6g f.. Carbohydrate 71g g.. Sugar 43g h.. Fiber 3g i.. Iron 2mg |
[B]PUMPKIN COOKIE DIP[/B]
2 8 oz pkgs cream cheese 1 LARGE (2 pie) can of pureed pumpkin 2 cups powdered sugar 1 tsp vanilla 1 small jar of marshmallow cream Whip together with a mixer until fluffy. Put in pumpkin and dip cookies in it Also great for dipping apple slices and graham crackers. Enjoy. |
[B]CARAMEL PUMPKIN BROWNIE TRIFLE[/B]
Yield: 12 Servings CAKE 1 (19.5 oz.) pkg Pillsbury® Classic Traditional Fudge Brownie 1/2 cup Crisco® Pure Vegetable Oil 1/4 cup water 2 large eggs FILLING 1 (3.75 oz.) pkg butterscotch instant pudding and pie filling mix 1 (12 oz.) can PET® Evaporated Milk 1 (15 oz.) can solid pack pumpkin 1 teaspoon pumpkin pie spice 1 (12 oz.) container whipped topping, divided 6 (1.4 oz.) bars crushed milk chocolate toffee, divided 1 (12 oz.) jar Smucker's® Hot Caramel Spoonable Ice Cream Topping, divided 1 (12.25 oz.) jar Smucker's® Butterscotch Spoonable Ice Cream Topping, divided • PREPARE brownie mix according to package directions, using oil, water and eggs; cool completely. • Cut pan of brownies in half; cut each half into quarters. • MIX pudding, evaporated milk, pumpkin and pumpkin pie spice in medium bowl until well combined. • Reserve 1/2 cup whipped topping and 2 tablespoons crushed toffee for garnish. • Mix remaining whipped topping and toffee bars into pumpkin mixture. • BREAK up half of the brownies; placing them into the bottom of a 14-cup trifle or glass bowl. • Top with half of the pumpkin filling. • Place 1 tablespoon of each topping in its own re-sealable bag; reserve for garnish. • Heat caramel topping according to label directions; spoon 1/2 jar over filling. • Layer with 1/2 jar of butterscotch topping and top with remaining brownies and filling. • DOLLOP reserved whipped cream into the center of the trifle; sprinkle with reserved toffee. • Heat bags of topping in microwave on HIGH 7 to 10 seconds. • Cut a small corner off bags; squeeze toppings over trifle. |
[B]Pumpkin Cream Sandwiches [/B]
Serves 8| Hands-On Time: 20m | Total Time: 30m Ingredients 3 tablespoons unsalted butter, at room temperature 1/3 cup brown sugar 1/4 cup granulated sugar 1/2 cup canned pumpkin puree 1/2 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon pumpkin pie spice (found in the spice aisle) 1/4 teaspoon kosher salt 2/3 cup cream cheese, at room temperature 1/4 cup heavy cream 1/4 cup confectioners' sugar Directions Heat oven to 375° F. Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined. Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated. Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes. Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners' sugar until smooth. Spread the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies. Nutritional Information Per Serving Calories 258 Calories From Fat 52% Fat 15g Sat Fat 9g Cholesterol 69mg Sodium 179mg Carbohydrate 29g Fiber 1g Sugar 16g Protein 4g |
[B]
Pumpkin Pasties[/B]
Recipe By : Real Food for Real People Serving Size : 36 Preparation Time :0:00 Categories : Desserts Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs -- slightly beaten 3/4 cup Sugar 16 ounces Canned Pumpkin 1/2 teaspoon Salt 1 teaspoon Cinnamon 1/2 teaspoon Ginger 1/4 teaspoon Cloves 1 2/3 cups Evaporated Milk -- (1 can) 1/2 teaspoon Allspice 9 ounces Pie Crust, frozen -- enough for 2 pies (or fresh) - Bake the pie filling only (no crust) in a large greased casserole dish in hot oven (425F) for 15 minutes. - Keep oven door closed and reduce temp to moderate (350 degrees F/180 degrees Celsius) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. - Cool on wire rack. - Make or purchase pie crust pastry (enough to make 2 pies). - Roll thin and cut into circles approx 4" in diameter. - Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. - Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. The pumpkin filling will begin to make the crust soggy, so best baked the day of serving. Can be made ahead by freezing the assembled pasties unbaked on cookie sheets, then thawed and baked the day of serving. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside! Description: "A treat straight from Hogwarts!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; 3g Fat (39.7% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 87mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. |
[B]Crustless, Gluten-Free Pumpkin Pie[/B]
This post is linked to Slightly Indulgent Mondays (featuring Linda from The Gluten-Free Homemaker and offering a giveaway—subscription to Eating Well magazine!), Go Ahead Honey, It’s Gluten Free (pumpkin treats!), Friday Foodie Fix—Pumpkin, and Love the Pie! Party. Sue is an active and enthusiastic member of a neighboring support group. She loves to bake. Several years ago, my good friend and former co-leader of my support group, Donna, had just been introduced to Sue. She couldn’t say enough nice things about her. Donna, in turn, connected the two of us. Sue and I had a nice long chat on the phone. That wasn’t hard to do since we both live to bake. We talked flour mixes. We talked cookies and cakes. Then Sue said, “You know about the trick of adding ¼ cup of flour to a pie to make it crustless, don’t you?” What??!! “No,” I answered. “Tell me more.” She laughed and said, “That’s all there is to it!” She went on to tell me that if you add ¼ cup of gluten-free flour to most pie recipes, like pumpkin, coconut, and such, you end up with a wonderful, crustless pie. I immediately pulled out my pie plate and ingredients for pumpkin pie, a family favorite. I added ¼ cup of gluten-free flour to my classic pumpkin pie recipe sans crust, loved the results, and I’ve never looked back. I don’t think you will either. Oh, and, you’ve probably already said to yourself … that’s gluten free easily—gfe! I make this pumpkin pie for holiday gatherings, support group meetings, work functions, girlfriend dinners … you name it! Nobody even notices this pie has no crust. When I purposely ask individuals if they noticed that there was no crust, they are surprised and honestly say they didn’t. This recipe is perfect for Mr. GFE and Son because they always left their crust on the plate anyway. They just never liked crusts. So, no more sad, empty crusts left behind in my house. It’s all about the pumpkin custard flavor in this one, baby. You don’t even taste the small amount of flour added; it just holds the custard together nicely. Enjoy. [B]Crustless, Gluten-Free Pumpkin Pie [/B] 2 eggs 1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion) ¾ cup granulated sugar ½ tsp salt 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg ½ tsp ground allspice 1/8 tsp ground cloves 1 2/3 cups evaporated milk (one regular-sized can) ¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed) Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients. Place pie plate on oven rack; pour in filling. (I never do this, but it makes sense. Personally, I’m in the “hum” or “count as you carry the pie to the oven” school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!) Sprinkle with cinnamon. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin may take slightly longer to bake due to higher moisture content.) Adapted from Betty Crocker with thanks to Sue! Note that this particular crustless method will not work for pies that contain heavier ingredients, like fruit. But, be sure to check out my recipe for Crustless Apple Pie. If you want to make this pie dairy-free, a dairy-free milk like coconut milk should work just fine. In fact, Diane made gluten-free, dairy-free, and refined sugar-free pumpkin pudding just the other day. I’m betting that sweet treat could easily become a full-fledged pie with the addition of ¼ cup of gluten-free flour! Not gluten-free? Use 1/4 cup of your all-purpose flour. Looking for other ways to use pumpkin? Fantastic recipes abound. Check out the following: Melissa’s Pumpkin Coconut Custard Brian’s Pumpkin Cheesecake (with a luscious topping) Amy’s Mini-Pumpkin Spice Cheesecakes or her Gluten-Free Pumpkin Dog Biscuits (yes, even our pets don’t do well with gluten and deserve a safe treat) Ali’s Pumpkin Oatmeal Cookies (gluten-free and vegan) Ellen’s Pumpkin Chocolate Chip Mini-Bundt Cakes Lauren’s Pumpkin Cupcakes Linda’s Pumpkin Recipes, including Traditional Pumpkin Pie with Crust Still want more? There’s a whole roundup over at The W.H.O.L.E. Gang’s Friday Foodie Fix and Heather of life, gluten free now has the Go Ahead Honey, It’s Gluten Free carnival up. Theme? what else? pumpkin treats! You can also check out Heather’s Pumpkin Spice Cake. Shirley Not just gf, but gfe! |
This time last year, I was a make your own pumpkin puree from scratch virgin. Aaah, but I was seduced by a Grant Farms sugar pumpkin and have never looked back.
Canned pumpkin? No way. Well, maybe, but only in out-of-season desperation. I received two small sugar pumpkins in last Monday’s CSA box and I’m guessing I’ll probably get more in today’s delivery, so I decided to make a batch of puréed pumpkin last night and see what I could come up with. Oh my gosh, this maple pumpkin coconut custard was so good that I ate a whole ramekin of it at 6:45 AM this morning after my early morning yoga class. Yes! I love breakfast custard. Okay, as a nutritionist, I’m not suggesting you eat dessert for breakfast, but I must admit, it was a rather nice way to start the week. [B]gluten-free maple pumpkin coconut custard[/B] (adapted from a maple pumpkin recipe from Eating Well) what you need 1-1/3 cup light coconut milk 1 cup puréed pumpkin, no sugar or spices added * 3/4 cup maple syrup (I used organic, grade B) 3 extra-large eggs 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon vanilla dash salt whipped cream (if you want, but not necesary) crystallized ginger and chopped pecans for topping 6 small ramekin or custard cups [B]what you do[/B] 1. Either make your puréed pumpkin from scratch or use canned (no sugar, no seasoning). Cut and clean out the pumpkin seeds and messy pulp, leaving the meat. Put the pumpkin in a roasting pan (I use glass) skin side down, fill with about an inch of water and cover with foil. Place in a preheated 400 degree oven for about 40-50 minutes or until the meat of the pumpkin is tender when pierced with a fork. Remove from oven being very careful not to spill the hot water on yourself. Cool and purée in a blender. 2. To make the custard, preheat the oven to 325 degrees. Place a kettle of water on the stove and heat it up for the water bath. Line a roasting pan (I use a 9 x 13 inch glass pan) with a folded kitchen towel to prevent the ramekins from clanking around on the glass pan while cooking. 3. Heat the coconut milk over low heat in a small saucepan until barely steaming, but not boiling. 4. Whisk the syrup, eggs and vanilla in a large bowl until smooth. Slowly blend in the warm coconut milk, a little at a time so the eggs don’t cook. 5. In a separate bowl, whisk together the pumpkin purée, cinnamon, nutmeg and salt. Blend well. 6. Add the pumpkin purée to the liquid mixture and whisk until blended. 7. Spoon the mixture into 6 small ramekin cups (about 3/4 cup each). Skim the foam from the top and place ramekins in the prepared roasting pan. Pour the boiling water into the pan about halfway up the sides of the ramekins. Avoid splashing any water into the ramekins. Carefully place the pan in the oven and bake for 45 to 50 minutes until custard is just set, but still a touch jiggly in the center when shaken. Do not cover while baking. 8. Transfer ramekins to a wire rack and let cool for about 45 minutes. Cover and refrigerate until fully chilled (at least an hour). 9. To serve, top with a dollop of real whipped cream if desired. Sprinkle with crystallized ginger and chopped pecans. These steps are optional, but they sure do add to the custard. I love the crystallized ginger! |
[B]Gluten Free Pumpkin Cheesecake[/B]
Well, Fall is certainly in the air and on the Internet. Pumpkin recipes are swirling around throughout the blogosphere. It's really a shame that pumpkin is relegated to such a brief window of time. We race to eat pumpkin bars, muffins, and pies until we burst and then pumpkin is tossed aside for the rest of the year. There is just something soothing and comforting about pumpkin as it ushers in the holiday season. This year at the pumpkin patch, my daughter was interviewed by the local news. She was so excited to tell them about the big pumpkins she was picking. All right, lets get down to the business at hand. If you haven't made the gluten free graham crackers that I gave you the recipe for this Summer; shame on you it's not too late. Oh, before I forget, I must give proper credit here. My wife made this cheesecake and took most of the pictures. I did help a little to make it and I've helped a lot to eat it. [B]Gluten Free Pumpkin Cheesecake Crust: [/B] 2-1/2 cups GF graham cracker crumbs 2 tsp cinnamon 8 Tbs butter (1 stick softened) [B]Filling: [/B] 24 ounces cream cheese (3-8oz packages, softened) 1-3/4 cup pumpkin (1-15oz can Libby's Pure Pumpkin) 1 cup granulated sugar 1/4 cup light brown sugar (packed) 2 eggs 2/3 cup evaporated milk 2 Tbs cornstarch 1-1/4 tsp cinnamon 1/2 tsp nutmeg [B]Topping: [/B] 2 cups sour cream (16oz, room temp) 1/3 cup granulated sugar 1 tsp vanilla Bake at 350 degrees F for 55-60 minutes. Add topping and bake 5 more minutes. Allow to cool on a rack for 30 minutes. Place in the refrigerator for several hours before serving. After reading the post, my wife wanted to make sure it was clear that you leave the ring on the spring form pan until the cheesecake has cooled completely. Here is where I really helped. I pulsed the graham crackers in the food processor to make crumbs. Phew!!! I'm exhausted, my wife took over from here. Mix together the graham cracker crumbs, cinnamon, and melted butter. Press the mixture firmly in the bottom of a 9 inch spring form pan. It is also helpful to line the bottom of the pan with parchment paper first. Mix together the pumpkin puree and cream cheese. Add the sugars and beat until light and fluffy. Beat in the eggs and evaporated milk. Next, add the cornstarch, cinnamon, and nutmeg; combine thoroughly. Pour the filling in to the pan over the crust. Bake at 350 degrees F for 55-60 minutes or until the edges are set but the center moves slightly. While the cheesecake is baking, combine sour cream, sugar, and vanilla for the topping. After the cheesecake has baked for 55-60 minutes, remove it from the oven and spread the topping on evenly. Return the cheesecake to the oven for 5 more minutes to set the topping. Remove and cool on a rack for at least 30 minutes. After 30 minutes, place the cheesecake in the refrigerator and chill for several hours or overnight to help set the filling. Finally, slice a piece of rich, creamy pumpkin cheesecake. I can't help myself, I had to top it off with a little whipped cream. It's not a necessary step, but hey, how can you go wrong with whipped cream on pumpkin? Enjoy over and over and over again!!! |
[U][B]Bisquick Pumpkin Cake Recipe[/B][/U]
In need of some easy picnic dessert recipes? Try this Bisquick Pumpkin Cake recipe. Homemade Bisquick recipes and very easy dessert recipes are combined in this delicious recipe. Cooking Time: 50 min [B][I]INGREDIENTS[/I][/B] 3 cups Bisquick baking mix 1 cup sugar 1 cup brown sugar, packed 1/4 cup + 1/3 cup butter 4 eggs 2 cups pumpkin 1/4 cup milk 2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg 2 cups powdered sugar 1 1/2 teaspoons vanilla extract 2 tablespoons hot water [B][I]DIRECTIONS[/I][/B] • Heat oven to 350 degrees F. • Grease and flour a 12-cup Bundt cake pan. • Beat Bisquick, sugar, brown sugar, 1/4 cup butter, cinnamon, cloves, ginger, nutmeg, milk, eggs and pumpkin in large mixer bowl on low speed, scraping bowl several times, for 30 seconds. • Beat on medium speed, scraping bowl occasionally, for three minutes. • Spread batter in pan. • Bake until wooden pick inserted in center comes out clean, about 50 minutes. • Cool 10 minutes. • Remove from pan. • Cool completely. • Drizzle with glaze. • For glaze, heat 1/3 cup butter over medium heat until delicate brown. • Real butter works best for this. • Blend in powdered sugar and vanilla. • Stir in enough hot water to make proper consistency for drizzling over cake, usually about 2 to 3 tablespoons. |
[B]Pumpkin Pie with Candied Ginger[/B]
Annie B. Bond December 14, 2002 The sweetness of pumpkin and the fresh spiciness of ginger are a match made in heaven. This mouth-watering pie is an adaptation of a recipe perfected by the great chef James Beard. It could set the standard for Thanksgiving desserts. We also include three other divine pumpkin pie recipes: A Pumpkin Pecan Streusel Pie, a lower-calorie Canyon Ranch spa version with only 125 calories per slice, and our favorite classic version, Best-Ever Pumpkin Pie. Enjoy! [B][I]INGREDIENTS[/I][/B] Dough for 2 pie crusts 2 cups pumpkin puree 6 large eggs 2 cups heavy cream 2/3 cup sugar 1/2 cup cognac 1 teaspoon ground cinnamon 1/4 teaspoon freshly-grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoons salt 1/2 cup finely chopped crystallized ginger whipped cream for garnish [B][I]DIRECTIONS[/I][/B] 1. Preheat oven to 425F. Divide dough in 2 pieces and roll out to two 11-inch rounds. Place dough in bottom of two 9-inch pie plates. Line pie shells with aluminum foil and fill with dried beans or pie weights. Bake shells 12 minutes. Remove foil and weights and set pie shells aside. Reduce oven temperature to 375F. 2. For filling: in the work bowl of a food processor, combine pumpkin, eggs, heavy cream, sugar, cognac, spices, and salt and pulse to blend. Spoon or pour half of filling into each pie shell. Dot the surface of the filling of each pie with pieces of crystallized ginger. 3. Bake the pies until a tester inserted in the center comes out clean, 35 to 40 minutes. Serve each slice with a dollop of whipped cream. Makes 2 pies. Read more: [url]http://www.care2.com/greenliving/pumpkin-pie-candied-ginger.html#ixzz2AcOPKlhS[/url] |
[B]Vegan Pumpkin Pecan Pie[/B]
Melissa Breyer November 24, 2008 I for one have never been over the moon for any vegan pecan pie recipes that I’ve encountered. It’s possible that I just can’t shake the ghost of my grandma’s famous eggy, buttery pecan pie extravaganza. (And maybe some of you can help by directing me to your favorite vegan version?) But in the meantime, I have become pretty enamored with a variation on the theme inspired by a recipe from Whole Foods Market: A vegan pumpkin pecan pie. I (truly, seriously) love pumpkin pie, and my feelings for pecan pie are just as deep–so I wasn’t quickly sold on the idea of combining the two already perfect species. But as a way to get a very scrumptious vegan pecan-y pie, I think it’s very clever. I’m sold. What do you think? [B][I]Crust [/I][/B]2 1/2 cups all-purpose flour 1/2 cup pecans 1 teaspoon sea salt 1 tablespoon Sucanat (see notes) 1 cup trans-fat free vegetable shortening (see notes) [B][I]Filling[/I][/B] 16-ounces extra firm lite silken tofu 2 cups pumpkin puree (canned, or fresh–here’s how) 1/2 cup Sucanat (see notes) 1/4 cup plus 2 tablespoons maple syrup 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup pecan halves [I][B]DIRECTIONS[/B][/I] 1. For the crust: Pulse flour, pecans, salt and Sucanat in a food processor until ground, then add shortening and pulse until almost combined. Add 3 tablespoons ice water and pulse until just blended. 2. Collect dough into two balls and flatten each into a disc. Cover in plastic wrap and refrigerate for two hours until firm. When chilled, roll out into a 9-inch circle on a floured board and place into an 8-inch pie pan. Refrigerate until ready to use. 3. Make the filling: Preheat oven to 400F. Place tofu in a food processor or blender and blend until creamy. Add pumpkin, Sucanat, 1/4 cup of the maple syrup, vanilla, salt, cinnamon, ginger and cloves and blend well. 4. Set aside some pecan halves for garnish. Toss remaining pecan pieces with remaining 2 tablespoons maple syrup in a small bowl and then place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour, or until tester inserted in the center comes clean. Set pie aside to let cool. garnish with remaining pecan halves. NOTES Sucanat is a great natural sweetener that you can read about here. If you don’t have Sucanat, you can use the sugar of your choice. For vegetable shortening, I like Spectrum Organics which is trans-fat free and made with 100% Organic Expeller Pressed Palm Oil. Read more: [url]http://www.care2.com/greenliving/vegan-pumpkin-pecan-pie.html#ixzz2AcNQLUZ7[/url] |
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