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Posts Tagged ‘Pumpkin Recipes’

As I bustled through the grocery store today, I noticed they had all sorts of pumpkin this and caramel apple that on display.

It made me really want a piece of pumpkin pie. Or pumpkin cake. Or pumpkin bread with chocolate chips. Or…

Oh, you get the idea.

Anyway, if you are looking for some fun fall recipes, entertaining tips and party ideas, I invite you to download Savvy Autumn Entertaining.

Autumn Cover

It’s free!

You can find it on Amazon, Barnes & Noble, or you can download a PDF version from my writing website.

She Who Loves Fall

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With a craving for pumpkin pie the other day, I decided to make some pumpkin pie bites.

The madness behind this plan was that I could freeze them and take out a bite whenever I need a pumpkin fix.

Great plan!

These are easy to make, quick to bake and just as yummy as traditional pumpkin pie. Especially piled high with whipped cream and a dusting of cinnamon!

Enjoy!

Ingredients

Cream together butter, cream cheese and flour.

Work into a soft dough then chill for an hour.

Shape dough into a ball about the size of a walnut.

Drop into greased muffin cup.

Tamp down dough (use a tart tamper that is generously floured, a spoon or a shot glass).

You want the dough to cover the bottom and sides of the cup.

Dough-lined cups… uniformity is not my forte.

Mix the pumpkin filling.

Pour into cups, filling almost to full.

Bake, cool, enjoy! Num, num, yum.

Pumpkin Pie Bites

Crust:

1./2 cup butter

3-4 ounce of cream cheese (3 oz. if you have a small pack or cut a large pack in half)

1 cup flour

Soften butter and cream cheese, blend together with flour until a soft dough forms. It will be sticky. Cover and chill for one hour or overnight.

Preheat oven to 350 degrees.

Using a greased mini-muffin tin, roll dough into walnut-sized balls and drop one in the tin. Use a tart tamper (or the back of spoon – or a shot glass if you have one) to smoosh the dough into the bottum and up the sides of the muffin cup.

Fill with pumpkin filling and bake for about 15-20 minutes until pumpkin is set and dough is starting to brown. Remove from oven, let cool, devour.

Pumpkin Filling:

1/2 cup sugar

1/2 tsp. salt

1/2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1 egg

3/4 cup pumpkin

1/2 cup evaporated milk

Beat egg, blend in pumpkin and milk then stir in dry ingredients. Mix well. Pour into crust-lined muffin cups and bake.

Garnish with whipped cream and a dusting of cinnamon.

She Who Could Not Eat Just One

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If you are looking for some super-yummy pumpkin recipes, I’d like to direct your attention to the Sew-licious Pumpkin Recipe Hop.

Marti has gathered some of the best of the best pumpkin recipes and posted them there.

Check it out! You’ll be drooling over your keyboard!

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Captain Cavedweller loves custard and I love pumpkin so the other day I decided to see what would happen if I combined the two.

Good things happened. Very good things.

This recipe comes together quickly and is so easy (and yummy).

Enjoy!

Ingredients

 

Mix pumpkin, eggs, cream, sugar and spice.

You need 1/2 inch of boiling water in a baking dish. You can pour it in or, if you are lazy like me, nuke the pan and water in the microwave.

 

Pour custard into 8-ounce cups sitting in the boiling water.

 

While the custard is baking, mix up topping. Melt butter.

Add sugar and vanilla and mix well.

 

Drizzle on top of custard that has baked about 20 minutes (or until tops are set).

 

Remove from oven when a knife inserted in the center comes out clean (about 40-50 minutes total).

Garnish with whipped cream and cinnamon! Yum!

 

Pumpkin Custard

1 can (15 ounces)  pumpkin

2 eggs

1 cup heavy cream

2/3 cup granulated sugar

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Topping

1/4 cup turbinado (raw) sugar

1 teaspoon vanilla extract

1 tablespoon butter, melted

Whipped cream and ground cinnamon, optional
Preheat oven to 350.

Beat eggs lightly then add in pumpkin, cream, sugar and spice.

Pour into 8-ounce custard cups set in a baking dish with 1/2 inch of boiling water. I boil the water right in the dish in the microwave, but you can also put the cups in the pan, fill them, then pour in water around them. The point is that you want the cups to be setting in 1/2 inch of boiling water while they bake.

Once the custard is in the oven, bake about 20 minutes, until the tops are set, then drizzle on topping.

To make the topping, melt butter, stir in vanilla, sugar. This gives the custard an almost brulée taste and texture.

Continue baking another 20-30 minutes until a knife inserted in the center comes out clean.

Remove from oven and let cool.

Top with whipped cream dusted with cinnamon (if you so desire, which I greatly did) and devour!

She Who Must Get Over Her Pumpkin Obsession

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I don’t know about the rest of you, but I have been on a complete and total pumpkin kick lately. My taste buds are fairly obsessed with thoughts of pumpkin treats.

The other day I needed to make a dessert to take to a gathering and wanted to make a bundt cake (because they are so easy and always so moist and good). Looking for some recipes, I ended up taking the best of three and combining them into a cream-cheese filled pumpkin spice bundt cake. Boy, was that a tasty decision!

This cake comes together quickly and easily and is so, so yummy!

Ingredients

Mix the batter.

Spoon half into a greased bundt pan.

Mix the filling.

Spoon on top of batter in pan. Then top with the remaining batter.
Bake at 350 for about 45 minutes or until top of the cake bounces bake when you poke it with your finger.

Let cool then remove from pan and invert on a serving platter.

Look at that delicious cream cheese filling!

Are your taste buds dancing in excitement! Enjoy!

Pumpkin Spice Bundt Cake

1 pkg. spice cake mix
1 sm. can pumpkin
1 sm. pkg. instant cheesecake pudding
1/2 c. oil
3 eggs
1 tsp. cinnamon
1 tsp. water

Filling

1  pkg. cream cheese, softened

1 egg

1 tsp. vanilla

1/2 cup sugar

Preheat oven to 350 degrees and grease a bundt cake pan.

In a large mixing bowl combine cake mix, oil, eggs, pudding, pumpkin, water and cinnamon. Beat on low speed until ingredients are moist then on medium speed until well blended.

Pour half the batter into the bundt pan.

In a mixing bowl, combine cream cheese, egg, sugar and vanilla. Beat until smooth and creamy. Pour on top of cake batter in pan.

Top with remaining cake batter and bake about 45 minutes until top of cake bounces back to your touch and edges begin to pull away from the pan.

Let cool then invert onto a serving platter.

To serve, you can dust with powdered sugar, drizzle on a caramel sauce or add a dollop of cinnamon laced whipped cream. Or you can be a freak like me and add a drizzle of chocolate followed by whipped cream!

She Who Is Currently Obsessed with Pumpkin

 

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The other day I was mindlessly wandering around Wally-World (because I have to kind of be in that state to handle being in the store) when I spied a loaf of pumpkin bread.

Snatching it up, I rushed home, thinking it was the cakey-kind of pumpkin bread and started thinking about how glorious it would taste.

When I opened the package I realized it was a wonderful yeasty bread redolent with cinnamon.

Heaven! It was heaven in a plastic wrapper.

The next morning I promptly made it into French toast with cinnamon butter.

I think my taste buds may still be cheering a bit. Either that, or begging for an encore.

This recipe is super easy and fast.

Yum!

 

Ingredients

 

Mix egg, milk, cinnamon and vanilla in a shallow dish large enough to hold the bread. This square dish works perfectly!

 

Dip bread in batter, but don’t let it soak, it will get soggy and gross in a hurry. Just dip one side, flip and do the other side.

 

Fry in skillet until brown on both sides. It just takes a few minutes over medium heat. You can also bake at 350 for about 12 minutes. I like to flip the bread over halfway if I’m baking so it gets firm on both sides.

 

 

Mix softened butter with a dash of cinnamon then slather over warm toast.

 

Pumpkin French Toast

Loaf of Pumpkin Bread, sliced

2 eggs

1/2 cup milk

1 tsp. vanilla

2 tsp. cinnamon

1 tbsp. butter

 

This will make approximately 6 pieces.

Beat eggs, then add in milk, vanilla and 1 tsp. cinnamon. If you want to get really into the spirit of  things, you could add a dash of pumpkin pie spice. Dip bread slices into batter quickly. You don’t want them to get soggy.

You can either pan-fry in a skillet (coat with non-stick spray and just a little butter) or bake in a 350 degree oven until brown and crispy outside.

Mix butter with remaining cinnamon and plop onto toast. Smother in maple syrup and devour!

She Who Loves All Things Pumpkin

 

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Since many people will have an abundance of pumpkin after Monday night’s festivities and since I just like pretty much all things pumpkin, here are a few recipes that you might enjoy!

 

Pumpkin Cake

Pumpkin Cheesecake Bars

Pumpkin Bread

Pumpkin Roll

And if that isn’t enough pumpkinfesting for you, try these ideas:

• Make a simple pumpkin soup by adding about four cups of chicken broth to a 28-0unce can of pumpkin. Stir in about 3 ounces of Feta cheese, season with salt and a pinch of nutmeg and enjoy.

• Use canned pumpkin as a thickener. Add it to any type of chili or stew that needs a little thickening.

• Substitute canned pumpkin for half the fat in quick breads. This works well with cinnamon, citrus and chocolate. Or make your tastebuds extra happy and make a loaf of pumpkin bread.

• Add canned pumpkin to half your cheesecake filling. Swirl it into the filling, but don’t mix, before baking to get an awesome design and incredible flavor.

• Mix canned pumpkin into softened ice cream then refreeze for a quick pumpkin dessert. Serve with gingersnaps and a drizzle of caramel sauce.

• Mix a heaping spoonful into grits, top with grated Parmesan cheese and a tiny dollop of butter.

• Mix canned pumpkin with one part apple cider and two parts ginger ale for a fun beverage.

You could also make pumpkin polenta, pumpkin cupcakes, pumpkin muffins, roasted pumpkin wedges, pumpkin roll or pumpkin seeds.

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