Friday, October 5, 2012

Pumpkin Recipes (Desserts)

 Chocolate Glazed Pumpkin Pie Cheesecake

(Home and Garden Recipe)
Serves 10 


















Ingredients

  • Nonstick cooking spray
  • 1/4 cup butter, melted butter
  • 1 1/2 cups finely crushed chocolate wafer cookies (about 24 cookies) 
  • 1 8 ounce package cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 15 ounce can pumpkin (or 2 cups homemade puree)
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup chopped dark chocolate
  • 1/3 cup whipping cream
  •  2 ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)  
 
Directions  

1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
2. In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.
3. Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
4. In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.

 

 

Perfect Pumpkin Pie

Serves 8













Ingredients

  • 1 (15 ounce) can pumpkin (or 2 cups homemade puree)
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust

 Directions

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

 

 

Pumpkin Bread

(Makes 2 loaves)














Ingredients

  • 1/2 (15 ounce) can pumpkin puree (or 1 cup homemade puree)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 1/2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
 
Directions
  1. Preheat oven to 350 degrees F. Grease and flour two loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3.  Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Tip: This bread improves with age, so plan to make it a day ahead if possible. If you want to sweeten it up a little more try a cream cheese frosting. You can also add nuts, dried cranberries, or raisins for an added holiday kick. 

 

 

Pumpkin Cookies

(Home and Garden Recipe)
makes about 60 cookies


















Ingredients  

  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2eggs
  • 2 teaspoons vanilla
  • 1 15 ounce can pumpkin (or 2 cups homemade puree)
  • 4 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 3/4 cups powdered sugar
  • Ground cinnamon (optional)

Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

Pumpkin Mousse

Servings: 6

















Ingredients
  • 1 carton (4 ounces) whipped cream cheese 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.

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