Monday, October 17, 2011

All Things Pumpkin!

Just in time for Halloween, I though I would share some of our favorite Pumpkin recipes. Hope you all enjoy, I know we did, YUMMY!

Roasted Sweet and Salty Pumpkin Seeds Recipe:

* 2 cups pumpkin seeds
* 1 tablespoon maple syrup
* 1/4 teaspoon kosher salt
Preheat oven to 300°F Mix all ingredients together and spread on a
baking sheet. Pop them in the oven for about 20 minutes. Allow to cool
before serving

Pumpkin Fudge:
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 oz. can) evaporated milk
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
2 cups (12 ounce package) white chocolate chips
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans (optional)
1 1/2 teaspoons vanilla extract
1. Line a 13 x 9-inch baking pan with foil.
2. In a heavy medium saucepan, combine the sugar, brown sugar,
evaporated milk, pumpkin, butter and pumpkin pie spice.
3. Bring to a full rolling boil over medium heat, stirring constantly.
4. Boil, stirring constantly, for 10 to 12 minutes or until candy
thermometer reaches 234° to 240º F (soft-ball stage).
5. Stir in white chocolate chips, marshmallow creme, nuts and vanilla
extract and stir vigorously for 1 minute until chips are melted.
6. Immediately pour into prepared pan. Let stand on wire rack for 2
hours or until completely cooled. Refrigerate tightly covered.
7. To cut, lift foil from pan. Remove foil and cut fudge into 1-inch

Crock-Pot Pumpkin Pudding
Hands-on: 15 minutes
Hands-off: 6-7 hours
Serves 6
3 Tbs coconut oil
or butter, melted
2 cups pureed, cooked pumpkin
1 can coconut milk or 1½ cups cream
2 eggs
1/3 c ½ cup rapadura
½ cup flour of your choice
1 tsp cinnamon
¼ tsp nutmeg
dash cloves
dash ginger
1 Tbs vanilla extract

Place a little of the melted oil into the crock-pot and coat the inside
completely. Place the remaining oil and all of the remaining ingredients into
a bowl and whisk until completely blended. Pour into the crock-pot and cook
on low for 6-7 hours.

Pumpkin Pies

(from the cookbook Baked: New Frontiers in Baking)
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp. ground cinnamon
1 Tbsp. ground ginger
1 Tbsp. ground cloves
2 c. firmly packed dark brown sugar
1 c. vegetable oil
3 c. pumpkin puree, chilled (I admit – I did not chill my pumpkin puree.
Still turned out pretty darn good though.)
2 large eggs
1 tsp. pure vanilla extract
Cream Cheese Filling:
3 c. powdered sugar, sifted
1/2 c. unsalted butter, softened
8 oz. cream cheese, softened
1 tsp. pure vanilla extract


Preheat oven to 350 degrees and line two baking sheets with parchment
paper. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking
soda, cinnamon, ginger, and cloves. Set aside. In another large bowl, whisk
together brown sugar and oil until well combined. Add the pumpkin puree
and whisk until combined. Add eggs and vanilla and whisk until combined.
Sprinkle flour mixture over pumpkin mixture and whisk until fully
Drop heaping tablespoons of dough on prepared baking sheets, about 1″
apart. Bake until cookies are just starting to crack on top and a toothpick
inserted in the center comes out clean, about 15 minutes. (I baked my mini
pies using a teaspoon of batter for 9-10 minutes.) Let cool completely on

Cream Cheese Filling:

Sift powdered sugar into medium bowl; set aside. In the bowl of an
electric mixer fitted with a paddle attachment, beat butter until smooth. Add
cream cheese and beat until well combined. Scrape bowl down and add vanilla
and powdered sugar. Beat until smooth. (Filling can be made a day ahead
and refrigerated. Let stand at room temperature to soften before using.)
Transfer filling to plastic bag-turned-pastry bag and snip end. Pipe a
large dollop of filling on the flat side of half the cookies. Sandwich the
remaining cookies, pressing down slightly so that the filling spreads to the
edges. Transfer to baking sheet, cover with plastic wrap, and refrigerate
at least 30 minutes before serving.

Pumpkin Pie Ice Cream


* 4 cups half and half
* 2 cups heavy whipping cream
* 2 vanilla beans
* 1 1/2 cups white sugar
* 1/2 cup light brown sugar
* 7.5 oz canned pumpkin
* 1 tsp. nutmeg
* 1 tsp. ground cinnamon
* 1/2 tsp. ground ginger
* 1/4 tsp. ground cloves


Combine all dairy into a saucepan along with the sugar. Split and
scrape the vanilla beans into the dairy and sugar mixture. Bring to 170
degrees F. to dissolve sugar then let cool at room temperature. Chill in
the refrigerator overnight. While dairy is heating, grate nutmeg into
pumpkin and add the other spices. Mix in a bowl to combine and chill
overnight in the refrigerator. The next day, take pumpkin and dairy
mixture out. Filter dairy mixture to remove large vanilla bean pieces.
Add some of the dairy mixture to the pumpkin and mix well to loosen it
up. Then mix both the dairy and pumpkin together. Freeze in your ice
cream freezer according to the manufacturer's instructions. Let the ice
cream harden for at least two hours unless serving all immediately.
Post a Comment