RECIPE: Any pumpkin recipes? This REC: Pumpkin-Pie-Snickerdoodle Car looks wonderful-->

RECIPE:
Rec: Pumpkin Cream Cheese Muffins (Like Starbucks)

Pumpkin Cream Cheese Muffins (Like Starbucks)

These delicious muffins are very close to the kind you can get at Starbucks. If you want to cut back on the fat, substitute some or all of the oil with natural unsweetened applesauce.

24 muffins

3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 pinch cardamom (optional)
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin puree (canned is fine)
1 1/4 cups vegetable oil (used 1/2 cup butter, 3/4 cup canola oil)
8 oz cream cheese
optional: chopped pumpkin seeds, or walnuts, or pecans

1. Preheat oven to 350.
2. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3. Put it in the freezer while you mix and fill the pans, up to an hour.
4. Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
5. Mix all ingredients together (except cream cheese and nuts).
6. Fill muffin tins (greased or paper cups) half full.
7. Put cream cheese disc in the middle, pressing down.
8. Sprinkle with 1 tsp chopped nuts.
9. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
10. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

Pat's notes: A friend made these, they're fantastic. http://www.recipezaar.com/189156
She used 1/2 cup butter, 3/4 cup canola oil. She doesn't always do the cream cheese filling, was great without. She didn't do the pumpkin seeds but likes it with those too. She also omitted the cardamom.

http://www.recipezaar.com/189156

 
Rec: Pumpkin Cheesecake with Caramel Swirl

Pumpkin Cheesecake with Caramel Swirl

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream

For Crust: Preheat oven to 350̊F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

Serves 10.

Source: 11/93 Bon Appetit

Pat's notes 11/06: Fairly easy to make and soooo good, definitely a keeper. Was glad I set the springform pan on a cookie sheet as some butter oozed out during baking.

http://www.epicurious.com/recipes/recipe_views/views/2635

 
Rec: Thanksgiving's in the Freezer Pumpkin-Molasses Muffins

Thanksgiving's in the Freezer Pumpkin-Molasses Muffins

1 stick butter, at room temperature
3/4 cup packed golden brown sugar
1 large egg
1 cup canned pumpkin
1/4 cup molasses
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon powdered ginger
1/4 teaspoon salt
1/4 cup finely chopped pecans

Ginger-Honey Butter

Preheat the oven to 375 degrees.
Grease 18 2-inch muffin cups.

In a food processor fitted with the metal blade or in a medium-size mixing bowl, cream the butter and brown sugar until well blended. Add the egg, pumpkin and molasses, mixing well. The mixture will be grainy. Add the flour, baking soda, ginger and salt, mixing until they are incorporated.
Mix in the pecans. Spoon the batter into the muffin cups, filling them half full.

Bake for 15 minutes or until the tops are puffed and spring back when lightly pressed with the fingertips. Makes 18 2-inch muffins

To freeze: Wrap airtight and freeze.
To thaw: Defrost, wrapped, at room temperature for several hours.
Note: A 12-cup (2 3/4-inch each) muffin pan also can be used.

Ginger-Honey Butter

6 tablespoons butter(3/4 cup, at room temperature)
2 tablespoons honey
1/2 teaspoon powdered ginger

Stir the ingredients in a small bowl until blended. Spoon the mixture into a serving bowl or make butter molds by spreading the butter into candy molds. About 3/4 cup

Freeze: Butter until solid; pop out. Store in refrigerator up to two days or freeze in plastic bag.
To thaw: Bring to room temperature 15 minutes before serving.

Source: Season's Greetings by Marlene Sorosky

 
Rec: Pumpkin Madeleines

Pumpkin Madeleines

2 large eggs
2/3 cup sugar
6 tbsp unsalted butter, melted
1 cup all-purpose flour
2 tbsp unsweetened pumpkin pulp (canned pumpkin is fine)
1 tsp freshly squeezed lemon juice
1/4 tsp pumpkin pie spice (recipe below)
dash of salt

In the medium bowl of an electric mixer, beat the eggs and sugar at high speed for about 5 minutes or until light and fluffy.
Beat the 1 cup flour into the egg mixture at low speed. Gradually beat in the 6 tbsp butter. Increase the speed to medium and beat in the pumpkin pulp, lemon juice, pumpkin pie spice, and salt until well blended. Cover and let the mixture stand at room temperature for 1 hour.
Preheat the oven to 375 degrees (F).
Spoon the batter into the prepared madeleine molds, using about 1-1/2 tbsp for each cookie. Do not spread the batter in the molds. Bake for 15 to 20 minutes or until golden brown (I start checking at about 13 minutes). Remove the madeleines from the molds at once and cool on a rack. They are best eaten within a few hours of baking. Or wrap airtight and freeze for up to 8 weeks.

Pumpkin Pie Spice

Combine:
4 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves

Makes 3 tbsp

Pat's notes: Once I used a ready-made pumpkin pie spice but it wasn’t nearly as good. The pumpkin pie spice recipe above tastes much better in these madeleines. After the madeleines cool I like to dust them with powdered sugar.

Posted by Ann @ Gails.

 
Rec: Pumpkin Bread

I've been making this bread over 30 years (gee that makes me feel old to say that..lol). It calls for shortening but one day I may try it with butter to see how it turns out.

Pumpkin Bread

2/3 cup shortening
2-2/3 cups sugar
4 eggs
1 1-lb. can pumpkin
2/3 cup water
3-2/3 cups flour
2 tsp baking soda
1-1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup coarsely chopped nuts
2/3 cup raisins

Heat oven to 350 degrees. Grease 2 9x5x3-inch OR 3 8x4x2-inch loaf pans.

In large bowl, cream shortening and sugar until fluffy (I use an electric mixer). Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder and spices. Stir in nuts and raisins. Pour into pans. Bake approximately 70 minutes or until toothpick inserted in center comes out clean.

Pat’s notes: This bread is easy and delicious. Use a serrated knife to slice. Best to allow bread to cool thoroughly before slicing.

 
REC: SOUR CREAM PUMPKIN CUSTARD PIE

Forgot where I obtained this recipe but it looks good!

Sour Cream-Pumpkin Custard Pie

Ingredients:

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crust (1 crust)

2 cups mashed cooked fresh pumpkin (see recipe below how to cook fresh pumpkin) OR. 1 can (15 oz) pumpkin

1 container (8 oz.)Sour Cream

1/2 cup whipping cream

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 eggs

2-1/2 tsp. pumpkin pie spice

Directions

PREHEAT oven to 450°F. Line 9-inch pie plate with pie crust. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned. Cool. Meanwhile, reduce oven to 350°F.

BEAT pumpkin, sour cream, whipping cream, sugars, eggs and spice with wire whisk until well blended. Pour into crust.

BAKE 55 minutes or until filling puffs around edge and center is almost set. Cool completely on wire rack. Store leftover pie in refrigerator.

*Kraft Kitchens Tips

*How to Cook Fresh Pumpkin

* Cut a 4- to 5-lb. pumpkin in half with a large knife.
* Scoop out seeds and stringy fiber.
* Save seeds for roasting, if desired.
* Cut pumpkin into 1-1/2-inch pieces.
* Place pumpkin in large saucepan.
* Add water to 1-inch depth.
* Bring to boil; cover.
* Reduce heat and simmer 25 to 30 minutes or until pumpkin is fork-tender.
* Drain well; cool just until pumpkin is easy to handle. Remove peel.
* Mash with potato masher for a chunky mixture.
* For a smoother consistency, process pumpkin in a food processor.
* Drain mashed pumpkin in sieve for about 20 minutes to remove excess liquid.
* Store in refrigerator up to 5 days.
* Cooked pumpkin can also be frozen up to 6 months in resealable freezer plastic bags.

Cooking Know-How

Mashed, cooked fresh pumpkin might have higher moisture content than canned pumpkin puree.

For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin, but it tastes quite delicious if you use canned pumpkin purée.

 
REC; PUMPKIN PATCH PARTY CAKES

Again,I forgot where I obtained this recipe but it too looks good!

Pumpkin Patch Party Cakes
Spice up fall festivities with these party-perfect pumpkin cakes. With a cinnamon stick stem, these decorative delights are simply delicious!
Ingredients:
• Nonstick cooking spray
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 3/4 teaspoon vanilla extract
• 1 package (8 ounces) 1/3 less fat cream cheese (Neufchâtel), at room temperature
• 1/2 teaspoon orange extract
• 1 cup powdered sugar
• 2 tablespoons milk
• 6 (4-inch) cinnamon sticks
Instructions:
PREHEAT oven to 350° F. Spray two 6-cavity mini-fluted tube pans with nonstick cooking spray.

COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl for 3 to 4 minutes or until creamy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Gradually beat in flour mixture. Spoon evenly into prepared cavities (about 1/2 cup batter in each). Gently tap pan on counter to release air bubbles.

BAKE for 20 minutes or until wooden pick inserted in cakes comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely. With serrated knife, carefully cut bottoms off all cakes so surface is level/flat. (Cooks tip: save the bottoms for enjoyment later!)

BEAT cream cheese and orange extract in large mixer bowl until smooth. Gradually beat in powdered sugar. Spread 1 tablespoon mixture over cut side of 6 cakes to within 1/4-inch of edge (be sure to spread mixture over hole in center). Place the 6 cakes without icing on top of cakes with icing.

ADD 2 tablespoons milk to remaining cream cheese mixture; beat until smooth. The consistency should be thin enough to drizzle; add more milk as needed. Drizzle over cakes (use any leftover icing for the cake bottoms above). Before serving, push one cinnamon stick in center of each "pumpkin" (stick should rest on cream cheese mixture in center of cakes).

 
REC: Pumpkin Bread with Cranberries

I made this last Wed evening and served it on Sat. It was wonderful! It did need to sit for a day or two for the flavors and texture to peak.

Pumpkin Bread
Source: King Arthur Whole Grain Baking

2C Whole Wheat flour, traditional or white
1 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t cloves
1/4 t nutmeg
1/2 C unsalted butter
1 C packing light or dark brown sugar
1/4 C granulated sugar
3 large eggs
1 t vanilla
1 C pumpkin
3/4 C chopped nuts
3/4 C cranberries, raisins or chocolate chips

Preheat oven to 350° F. Grease a 9x5 loaf pan.

Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.

Cream together the butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and berries.

Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, 1 hour. Remove the bread from the oven and place on a rack to cool for 15 minutes. Run a table knife around the edges of the pan to make sure the bread isn't sticking, turn out onto a rack to finish cooling completely before slicing.

Enjoy!

 
REC: Pumpkin Ribbon Bread

I posted this on a few forums, including here - those who tried it, loved it.

PUMPKIN RIBBON BREAD

INGREDIENTS:

1 cup pumpkin (cooked puree)
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1/2 tsp salt (optional)
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup flour
1 tsp baking soda
1 cup chopped nuts (optional)

Cream cheese filling:
1 pkg cream cheese -- (8 oz.) softened
1/3 cup sugar
1 TB flour
1 egg
2 tsp grated orange peel

DIRECTIONS:

Preheat oven to 325 F.

Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans (pour 1/4 of the batter in each pan) - {OR one greased 9 x 5 x 3 inch loaf pan - pour in half the batter}.

Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter.

Bake for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool.

Store in the refrigerator.

Joyce's 1997 2nd place Pumpkin Bread

 
REC: Lentil Pumpkin Soup with Spinach

Lentil Pumpkin Soup with Spinach
Source: Pumpkin by DeeDee Stovel

2 C green lentils
1 T olive oil
2 stalks celery, chopped
1 medium onion, chopped
1 carrot, peeled and chopped
1 clove garlic, minced
1/2 lb smoked sausage, sliced
1 t salt
fresh ground black pepper
1 t dried thyme
6 C vegetable broth
1 C canned whole plum tomatoes
1 1/2 C pumpkin
1 T brown sugar
1 T lemon juice
2 T red wine vinegar
4 C baby spinach

Rinse and pick over lentils.

Heat oil in a Dutch oven or soup pot over medium heat for 1 minute. Add celery, onion, carrot and garlic. Saute for about 7 minutes, stirring occasionally until the veggies begin to wilt, soften and caramelize. Stir in sausage slices and cook until they begin to brown, another 5 minutes. Season with salt and pepper and thyme.

Place lentils and broth in the pot bring to a boil reduce heat, cover, and simmer for 30 minutes or until lentils are tender.

Cut the tomatoes in half and add them and their juices to the pot along with the pumpkin, brown sugar, lemon juice and vinegar. Cook, covered, for about 15 minutes longer, to give the flavors a chance to blend. Taste and adjust the seasonings. Add water if the soup seem too thick.

Just before serving add the spinach and simmer only until the spinach is wilted but still bright green.

Cooks notes: my lentils were done in half the time; I used chicken stock because that is what I had on hand; I skipped the sausage; soup was really delicious!

Enjoy!

 
REC: Praline Pumpkin Torte

Praline Pumpkin Torte

¾ cup packed BROWN SUGAR
1/3 cup UNSALTED BUTTER
3 Tbsp WHIPPING CREAM
¾ cup chopped PECANS

4 EGGS
1-2/3 cups SUGAR
1 cup VEGETABLE OIL
2 cups cooked or canned PUMPKIN
¼ tsp VANILLA EXTRACT
2 cups ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
2 tsp PUMPKIN PIE SPICE
1 tsp. BAKING SODA
1 tsp SALT

1¾ cup WHIPPING CREAM
¼ cup CONFECTIONER’S SUGAR
¼ tsp VANILLA EXTRACT
Additional CHOPPED PECANS

In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 well-greased 9” round, baking pans. Sprinkle with pecans; cool.

In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients: add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture. Bake at 350°F for 30-35 minutes or until toothpick inserted near center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.

Place one cake layer, praline side up, on a serving plate. In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread l over cake. Top with second layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. (this is even better the next day!)

 
Steve, I've just been asked to do a Halloween buffet. How did you know I needed this recipe?

 
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