Delicious Pumpkin Recipes
Chilled Pumpkin Pie Delight
What You Need:
1/2 C brown sugar
4 tsp. unflavored gelatin
1 TBSP instant coffee
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C boiling water
1 pt. vanilla ice cream
1 C pumpkin puree
1 9 in graham cracker crust
How to Make It:
Place the brown sugar into a mixing bowl.
Sprinkle in the gelatin, instant coffee, the ginger, cinnamon and nutmeg.
Toss carefully to combine.
Very carefully pour the boiling water over the top.
Stir until completely dissolved being sure to stir from the bottom up.
Add the ice cream one spoonful at a time stirring after each addition.
Fold in the pumpkin puree until completely mixed in.
Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon.
Place the mixture into the graham cracker crust.
Cover and refrigerate two hours or until firm.
8 Servings
This is a different twist on an old favorite. Try using 1 tsp. of pumpkin pie spice instead of the individual spices to save both time and money.
Sage Pumpkin Cake
What You Need:
2 C all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. fine sea salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
15 TBSP unsalted butter, soft but not melted
1 1/2 C sugar
3 lg. eggs, at room temperature
1 tsp. pure vanilla extract
1/2 C buttermilk, at room temperature
3/4C pumpkin puree
1 tsp. fresh (not dried) sage, chopped very fine
How to Make It:
Sift the flour and baking soda together into a large mixing bowl.
Add the sea salt, cinnamon, nutmeg and cloves to the sifter and sift together into the flour.
Place the butter into a separate large mixing bowl.
Beat with an electric mixer on low speed until very creamy.
Leave the mixer on low speed and continue mixing while slowly adding the sugar.
Continue to beat the butter and sugar together until light and fluffy.
Place the eggs in another bowl and beat slightly.
While continuing to mix the butter and sugar slowly add the beaten eggs until incorporated into the mixture.
Pour the vanilla into the buttermilk.
Alternating back and forth starting and ending with the dry ingredients add the flour mixture and the vanilla mixture to the butter mixture.
Place the pumpkin puree in a separate large mixing bowl and add the sage.
Add 1 C of the batter to the pumpkin puree and carefully fold together until just combined.
Fold the pumpkin puree mixture into the rest of the batter.
Bring up the oven temperature to 350 degrees.
Coat a Bundt pan thoroughly with soft butter.
Pour the batter into the Bundt pan.
Bake 40 minutes or until lightly brown on top.
10 Servings
Orange Molasses Pumpkin Cake
What You Need:
2 1/2 C flour
2 tsp. orange zest, grated
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 C butter
1 1/2 C brown sugar
2 eggs
3/4 C buttermilk
1/2 C pumpkin puree
1/4 C molasses
Powdered sugar
How to Make It:
Place the flour and orange zest in a large mixing bowl.
Add the baking soda, salt, cinnamon and ginger and mix until well combined.
Place the butter in a separate bowl and mix on low speed with an electric mixer until creamy.
Add the brown sugar to the creamed butter and mix until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Pour the buttermilk into a large mixing bowl.
Add the pumpkin puree and molasses and mix until completely combined.
Place 1/4 of the flour mixture into the butter mixture and mix to combine.
Place 1/4 of the buttermilk mixture into the butter mixture and mix to combine.
Continue in this manner until al the ingredients are combined together.
Bring the oven temperature to 350 degrees.
Spray a large baking pan with a non stick cooking spray.
Pour the batter into the prepared baking pan.
Bake 30 minutes or until a knife inserted in the center comes out clean.
Allow the cake to cool slightly and the garnish with the powered sugar.
12 Servings
The orange zest and molasses make the cake moist and delicious. It’s even tasty without the powdered sugar on top.
Pumpkin Pecan Mini Loaves
What You Need:
2 C all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 C pumpkin puree
1 C sugar
1/2 C skim milk
2 eggs, slightly beaten
1/4 C canola oil
1 C pecan pieces
How to Make It:
Sift the flour into a large mixing bowl.
Sift in the baking powder and soda together.
Sift the cinnamon, nutmeg and salt into the mixture and toss to be sure all ingredients are combined well.
Place the pumpkin puree into a large bowl.
Add the sugar, milk and beaten eggs.
Stir well to incorporate all the ingredients together.
Add the dry ingredients to the pumpkin mixture.
Do not stir until after adding the oil and the nuts.
Then stir just until all the dry ingredients are moistened through.
The batter will be lumpy so be careful not to over mix.
Bring the oven temperature to 350 degrees.
Spray 2 mini loaf pans with a non stick cooking spray.
Fill both pans with the batter.
Bake 45 minutes or until a knife inserted in the center comes out clean.
Cool before slicing.
24 Servings
This bread is great for snacks, breakfast or even as a dessert. You can make one large loaf just bake for 55 minutes instead of 45 minutes. You can also freeze these by placing them on a plate in the freezer for 5 hours. Remove and cover tightly with aluminum foil and place in the freezer for up to 4 months. These also make great gifts.
Cream Cheese Topped Pumpkin Squares
What You Need:
3/4 C all purpose flour
31/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1 C brown sugar
12/3 C pumpkin puree
1/4 C canola oil
1/2 C walnuts, chopped
Cream cheese frosting
How to Make It:
Sift the flour into a mixing bowl.
Sift the baking soda into the flour.
Sprinkle in the salt, nutmeg and cinnamon.
Toss the dry ingredients to combine well.
Place the eggs in a separate bowl.
Whisk until the eggs become slightly foamy.
Pour the brown sugar into the eggs and whisk until dissolved.
Pour in the canola oil and continuing stirring until all the ingredients are incorporate together well.
Add the dry ingredients to the wet ingredients and mix until completely moistened.
Carefully stir in the pumpkin and walnuts just until combined.
Bring the oven temperature to 350 degrees.
Spray a square baking pan with a non stick cooking spray.
Spread the batter into the prepared pan.
Bake 27 minutes or until a toothpick inserted in the center comes out clean.
Allow squares to cool and the frost with the cream cheese frosting before cutting.
8 Servings
The walnuts and the frosting are both optional in this recipe. If you want it a little sweet and would rather not use the cream cheese frosting dust them with a little powdered sugar after the come out of the oven.
Edible Halloween Jack-O-Lanterns
What You Need:
4 3/4 C all-purpose flour
2 TBSP baking soda
3/4 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. ginger, ground
3 sticks unsalted butter, softened
1 3/4 C sugar
2 lg. eggs
1 tsp. vanilla extract
1/2 C pumpkin puree
How to Make It:
Sift together the flour, baking soda, salt and baking powder.
Sprinkle in the cinnamon and ginger and toss to combine well.
In a separate bowl beat together with an electric mixer the butter and sugar until smooth and creamy.
Place one egg into the bowl and mix until combined.
Add the second egg and the vanilla and continue to mix on medium speed until all the ingredients are incorporated together.
Place the pumpkin puree into the mixture and continue to beat just until the pumpkin is mixed in.
Turn the mixer on low and beat the mixture for 45 seconds increasing the speed from low to medium as you mix.
Place the cookie dough on a clean flat surface
Roll the dough into 2 in. logs and wrap each log in plastic wrap.
Chill the cookie dough in the refrigerator for 1 1/2hours.
Set the oven temperature to 350 degrees and allow heating up.
Line cookie sheets with parchment paper.
Cut the logs into 1 in. slices and place the slices on the prepared cookie sheets.
Bake 13 minutes or until the cookies just begin to crack.
Makes 4 doz. cookies
These can be decorated to look just like a jack o lantern with a little white icing colored with a few drops of food coloring. Use gel icing to make the eyes and mouth. Replace the pumpkin puree with molasses for a different treat.
Spiced Pumpkin Flapjacks
What You Need:
2 C all-purpose flour
2 TBSP brown sugar
1 TBSP baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1 3/4 C milk
1/2 C pumpkin puree
1 lg. egg
2 TBSP canola oil
How to Make It:
Place the flour in a large mixing bowl.
Add the brown sugar and baking powder and toss to combine.
Sprinkle in the pumpkin spice and salt and toss again making sure all the ingredients are incorporated together.
Pour the milk in a separate bowl.
Add the puree, egg and canola oil and mix with a rubber spatula until combined well.
Place the puree mixture into the flour mixture and continue to mix until completely moist.
Batter will be slightly lumpy.
Place just enough canola oil in a large skillet to cover just the bottom.
Allow the oil to heat up.
Pour 1/4 C of the batter into the skillet.
Cook 2 minutes or until bubbles begin to appear around the edges.
Flip and continue cooking 1 minute or until a golden brown.
Continue until all the batter has been used.
8 Servings
These flapjacks make a great starter for a cold fall morning. Serve with syrup or jelly or sprinkle with cinnamon and sugar.
Fall Pumpkin Spread
What You Need:
1 (5 lb.) pumpkin
1 C dried apricots, chopped fine
2 lbs. sugar
How to Make It:
Cut the pumpkin into quarters using a very sharp knife.
Remove the seeds with a large spoon.
Use a spoon and remove the pulp.
Place the pulp into a large mixing bowl.
Add the sugar and toss to cover the pulp.
Cover and allow standing at least 4 hours or overnight.
Add the chopped apricots and stir to combine.
Place the mixture into a large saucepan over low heat.
Cook 1 1/2 hour, stirring often, until the pumpkin is tender and becomes a clear color.
Remove from the heat and allow the spread to cool to about room temperature.
Place the spread in a jar, seal tightly and place in the refrigerator for up to 2 weeks.
12 Servings
This spread is great on toast, bagels and even used in place of syrup on pancakes. For a little tarter taste add 4 thinly sliced pieces of lemon to mixture while cooking.
Sweet Pumpkin Golden Syrup
What You Need:
1 C maple syrup
1 1/4 C pumpkin puree
1/4 tsp. cinnamon
1/4 tsp. nutmeg
How to Make It:
Pour the syrup into a small saucepan and place over low heat.
Heat the syrup until it just begins to warm through.
Add the pumpkin puree and stir slightly to incorporate.
Sprinkle in the cinnamon and nutmeg and stir to mix in well.
Stir often and heat until completely warmed through.
8 Servings
Great syrup to serve over pancakes, waffles or French toast on a cool fall morning.
Pumpkin Cake Custard
What You Need:
1 1/2 C cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 TBSP cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/8 tsp. cloves
1/8 tsp. nutmeg
1 tsp. salt, divided
1/2 C dark brown sugar, packed firm
1/2 C white sugar
1/2 C + 2 TBSP grape seed oil
1 3/4 C pumpkin puree, divided
2 lg. eggs + 8 lg. egg yolks
1 1/4 C whole milk
1/2 C maple syrup
How to Make It:
Place the oven temperature on 350 degrees and allow the oven to heat while preparing the cake.
Line a baking sheet with parchment paper and set aside.
Place the flour into a large mixing bowl.
Add the baking soda and baking powder and toss to combine.
Sprinkle in the cinnamon, allspice, ginger, cloves, nutmeg and 1/2 tsp. salt.
Toss to make sure all the dry ingredients are combined together well.
Place the both sugars together in a separate bowl.
Add the oil and 1 C of the pumpkin puree to the sugar.
Beat with an electric mixer on medium speed 2 minutes.
Continue beating on low speed while adding the flour mixture.
Continue beating until the flour mixture is completely moistened.
Add one whole egg and beat well to combine.
Add the second egg and continue beating until thoroughly combined.
Spread the mixture onto the prepared baking sheet.
Bake 27 minutes or until a toothpick inserted comes out clean.
Remove and cool completely.
Reduce the oven temperature to 325 degrees.
Whisk together the remaining 3/4C puree and the milk in a large mixing bowl.
Add the remaining salt, maple syrup and egg yolks to the mixture.
Continue to whisk the ingredients together until all the ingredients are incorporated together.
Break the cooled cake into small pieces and place the pieces into 8 oven safe custard cups.
Pour the custard mixture over the top of the cake pieces.
Cover and place in the refrigerator for 30 minutes or until the cake has completely absorbed the liquid.
Place the custard cups in a large baking pan.
Fill the baking pan with very hot water to where it reaches half way up the custard cups.
Cover the pan with foil making sure the foil fits tightly over the pan.
Bake 32 minutes or until set.
8 Servings
These custard cups remind you of old fashion bread pudding with a pumpkin twist. Fix them instead of the tradition bread pudding as a dessert with your Thanksgiving feast.
Fall Pumpkin Pudding
What You Need:
4 eggs
2 C pumpkin puree
1/2 C light molasses
1 C milk
1 tsp. cinnamon
1/2 tsp. ginger
How to Make It:
Place the oven temperature on 350 degrees and allow the oven to heat while preparing the pudding.
Spray a square glass baking dish with a non stick cooking spray.
Break the eggs into a mixing bowl.
Whip with a fork until light and fluffy.
Stir the pumpkin puree in with beaten eggs making sure they are combined wel.
Pour in the molasses and then the milk.
Continue stirring until completely mixed together.
Sprinkle in the cinnamon and ginger and mix until just combined through.
Place the pudding in the prepared baking dish.
Bake 55 minutes or until firm.
6 Servings
This pudding is great right out of the oven or it can be covered and placed in the refrigerator to cool before serving. Sprinkle a little nutmeg over the top before serving.
Sinfully Fabulous Pumpkin Fudge
What You Need:
4 C sugar
1 C milk
3 TBSP light corn syrup
1 C pumpkin puree
3 TBSP unsalted butter, broken up
1 tsp. vanilla
2 C walnuts, coarsely chopped
How to Make It:
Butter a 9 in square pan well on the bottom and up the sides and set aside.
Place the sugar into a large heavy saucepan.
Pour in the milk and the corn syrup.
Fold in the pumpkin puree and mix all the ingredients together well.
Turn the stove burner to medium low and place the saucepan over the heat.
Stir continuously cook until the sugar has completely dissolved.
Stop stirring once the sugars has dissolved and continue to cook until a candy thermometer reaches 238 degrees.
Remove the pan from the stove.
Add the butter but do not stir the mixture.
Allow the mixture to set until the candy thermometer reaches 140 degrees.
Add the vanilla and stir to combine.
Add the walnuts and using a wooden spoon briskly stir the mixture for 45 seconds.
Pour the mixture immediately into the prepared square pan.
Once the fudge begins to harden cut it into small squares.
Allow the fudge to cool completely before removing the squares to an air tight container.
2 lb. Serving
The walnuts can be replaced with pecans or can be left out completely if you prefer. The fudge can be stored in a cool place for up to 10 days.
I hope your enjoy these recipes. Sorry I'm not helping your diet out at all!
What You Need:
1/2 C brown sugar
4 tsp. unflavored gelatin
1 TBSP instant coffee
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C boiling water
1 pt. vanilla ice cream
1 C pumpkin puree
1 9 in graham cracker crust
How to Make It:
Place the brown sugar into a mixing bowl.
Sprinkle in the gelatin, instant coffee, the ginger, cinnamon and nutmeg.
Toss carefully to combine.
Very carefully pour the boiling water over the top.
Stir until completely dissolved being sure to stir from the bottom up.
Add the ice cream one spoonful at a time stirring after each addition.
Fold in the pumpkin puree until completely mixed in.
Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon.
Place the mixture into the graham cracker crust.
Cover and refrigerate two hours or until firm.
8 Servings
This is a different twist on an old favorite. Try using 1 tsp. of pumpkin pie spice instead of the individual spices to save both time and money.
Sage Pumpkin Cake
What You Need:
2 C all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. fine sea salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
15 TBSP unsalted butter, soft but not melted
1 1/2 C sugar
3 lg. eggs, at room temperature
1 tsp. pure vanilla extract
1/2 C buttermilk, at room temperature
3/4C pumpkin puree
1 tsp. fresh (not dried) sage, chopped very fine
How to Make It:
Sift the flour and baking soda together into a large mixing bowl.
Add the sea salt, cinnamon, nutmeg and cloves to the sifter and sift together into the flour.
Place the butter into a separate large mixing bowl.
Beat with an electric mixer on low speed until very creamy.
Leave the mixer on low speed and continue mixing while slowly adding the sugar.
Continue to beat the butter and sugar together until light and fluffy.
Place the eggs in another bowl and beat slightly.
While continuing to mix the butter and sugar slowly add the beaten eggs until incorporated into the mixture.
Pour the vanilla into the buttermilk.
Alternating back and forth starting and ending with the dry ingredients add the flour mixture and the vanilla mixture to the butter mixture.
Place the pumpkin puree in a separate large mixing bowl and add the sage.
Add 1 C of the batter to the pumpkin puree and carefully fold together until just combined.
Fold the pumpkin puree mixture into the rest of the batter.
Bring up the oven temperature to 350 degrees.
Coat a Bundt pan thoroughly with soft butter.
Pour the batter into the Bundt pan.
Bake 40 minutes or until lightly brown on top.
10 Servings
Orange Molasses Pumpkin Cake
What You Need:
2 1/2 C flour
2 tsp. orange zest, grated
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 C butter
1 1/2 C brown sugar
2 eggs
3/4 C buttermilk
1/2 C pumpkin puree
1/4 C molasses
Powdered sugar
How to Make It:
Place the flour and orange zest in a large mixing bowl.
Add the baking soda, salt, cinnamon and ginger and mix until well combined.
Place the butter in a separate bowl and mix on low speed with an electric mixer until creamy.
Add the brown sugar to the creamed butter and mix until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Pour the buttermilk into a large mixing bowl.
Add the pumpkin puree and molasses and mix until completely combined.
Place 1/4 of the flour mixture into the butter mixture and mix to combine.
Place 1/4 of the buttermilk mixture into the butter mixture and mix to combine.
Continue in this manner until al the ingredients are combined together.
Bring the oven temperature to 350 degrees.
Spray a large baking pan with a non stick cooking spray.
Pour the batter into the prepared baking pan.
Bake 30 minutes or until a knife inserted in the center comes out clean.
Allow the cake to cool slightly and the garnish with the powered sugar.
12 Servings
The orange zest and molasses make the cake moist and delicious. It’s even tasty without the powdered sugar on top.
Pumpkin Pecan Mini Loaves
What You Need:
2 C all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 C pumpkin puree
1 C sugar
1/2 C skim milk
2 eggs, slightly beaten
1/4 C canola oil
1 C pecan pieces
How to Make It:
Sift the flour into a large mixing bowl.
Sift in the baking powder and soda together.
Sift the cinnamon, nutmeg and salt into the mixture and toss to be sure all ingredients are combined well.
Place the pumpkin puree into a large bowl.
Add the sugar, milk and beaten eggs.
Stir well to incorporate all the ingredients together.
Add the dry ingredients to the pumpkin mixture.
Do not stir until after adding the oil and the nuts.
Then stir just until all the dry ingredients are moistened through.
The batter will be lumpy so be careful not to over mix.
Bring the oven temperature to 350 degrees.
Spray 2 mini loaf pans with a non stick cooking spray.
Fill both pans with the batter.
Bake 45 minutes or until a knife inserted in the center comes out clean.
Cool before slicing.
24 Servings
This bread is great for snacks, breakfast or even as a dessert. You can make one large loaf just bake for 55 minutes instead of 45 minutes. You can also freeze these by placing them on a plate in the freezer for 5 hours. Remove and cover tightly with aluminum foil and place in the freezer for up to 4 months. These also make great gifts.
Cream Cheese Topped Pumpkin Squares
What You Need:
3/4 C all purpose flour
31/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1 C brown sugar
12/3 C pumpkin puree
1/4 C canola oil
1/2 C walnuts, chopped
Cream cheese frosting
How to Make It:
Sift the flour into a mixing bowl.
Sift the baking soda into the flour.
Sprinkle in the salt, nutmeg and cinnamon.
Toss the dry ingredients to combine well.
Place the eggs in a separate bowl.
Whisk until the eggs become slightly foamy.
Pour the brown sugar into the eggs and whisk until dissolved.
Pour in the canola oil and continuing stirring until all the ingredients are incorporate together well.
Add the dry ingredients to the wet ingredients and mix until completely moistened.
Carefully stir in the pumpkin and walnuts just until combined.
Bring the oven temperature to 350 degrees.
Spray a square baking pan with a non stick cooking spray.
Spread the batter into the prepared pan.
Bake 27 minutes or until a toothpick inserted in the center comes out clean.
Allow squares to cool and the frost with the cream cheese frosting before cutting.
8 Servings
The walnuts and the frosting are both optional in this recipe. If you want it a little sweet and would rather not use the cream cheese frosting dust them with a little powdered sugar after the come out of the oven.
Edible Halloween Jack-O-Lanterns
What You Need:
4 3/4 C all-purpose flour
2 TBSP baking soda
3/4 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. ginger, ground
3 sticks unsalted butter, softened
1 3/4 C sugar
2 lg. eggs
1 tsp. vanilla extract
1/2 C pumpkin puree
How to Make It:
Sift together the flour, baking soda, salt and baking powder.
Sprinkle in the cinnamon and ginger and toss to combine well.
In a separate bowl beat together with an electric mixer the butter and sugar until smooth and creamy.
Place one egg into the bowl and mix until combined.
Add the second egg and the vanilla and continue to mix on medium speed until all the ingredients are incorporated together.
Place the pumpkin puree into the mixture and continue to beat just until the pumpkin is mixed in.
Turn the mixer on low and beat the mixture for 45 seconds increasing the speed from low to medium as you mix.
Place the cookie dough on a clean flat surface
Roll the dough into 2 in. logs and wrap each log in plastic wrap.
Chill the cookie dough in the refrigerator for 1 1/2hours.
Set the oven temperature to 350 degrees and allow heating up.
Line cookie sheets with parchment paper.
Cut the logs into 1 in. slices and place the slices on the prepared cookie sheets.
Bake 13 minutes or until the cookies just begin to crack.
Makes 4 doz. cookies
These can be decorated to look just like a jack o lantern with a little white icing colored with a few drops of food coloring. Use gel icing to make the eyes and mouth. Replace the pumpkin puree with molasses for a different treat.
Spiced Pumpkin Flapjacks
What You Need:
2 C all-purpose flour
2 TBSP brown sugar
1 TBSP baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1 3/4 C milk
1/2 C pumpkin puree
1 lg. egg
2 TBSP canola oil
How to Make It:
Place the flour in a large mixing bowl.
Add the brown sugar and baking powder and toss to combine.
Sprinkle in the pumpkin spice and salt and toss again making sure all the ingredients are incorporated together.
Pour the milk in a separate bowl.
Add the puree, egg and canola oil and mix with a rubber spatula until combined well.
Place the puree mixture into the flour mixture and continue to mix until completely moist.
Batter will be slightly lumpy.
Place just enough canola oil in a large skillet to cover just the bottom.
Allow the oil to heat up.
Pour 1/4 C of the batter into the skillet.
Cook 2 minutes or until bubbles begin to appear around the edges.
Flip and continue cooking 1 minute or until a golden brown.
Continue until all the batter has been used.
8 Servings
These flapjacks make a great starter for a cold fall morning. Serve with syrup or jelly or sprinkle with cinnamon and sugar.
Fall Pumpkin Spread
What You Need:
1 (5 lb.) pumpkin
1 C dried apricots, chopped fine
2 lbs. sugar
How to Make It:
Cut the pumpkin into quarters using a very sharp knife.
Remove the seeds with a large spoon.
Use a spoon and remove the pulp.
Place the pulp into a large mixing bowl.
Add the sugar and toss to cover the pulp.
Cover and allow standing at least 4 hours or overnight.
Add the chopped apricots and stir to combine.
Place the mixture into a large saucepan over low heat.
Cook 1 1/2 hour, stirring often, until the pumpkin is tender and becomes a clear color.
Remove from the heat and allow the spread to cool to about room temperature.
Place the spread in a jar, seal tightly and place in the refrigerator for up to 2 weeks.
12 Servings
This spread is great on toast, bagels and even used in place of syrup on pancakes. For a little tarter taste add 4 thinly sliced pieces of lemon to mixture while cooking.
Sweet Pumpkin Golden Syrup
What You Need:
1 C maple syrup
1 1/4 C pumpkin puree
1/4 tsp. cinnamon
1/4 tsp. nutmeg
How to Make It:
Pour the syrup into a small saucepan and place over low heat.
Heat the syrup until it just begins to warm through.
Add the pumpkin puree and stir slightly to incorporate.
Sprinkle in the cinnamon and nutmeg and stir to mix in well.
Stir often and heat until completely warmed through.
8 Servings
Great syrup to serve over pancakes, waffles or French toast on a cool fall morning.
Pumpkin Cake Custard
What You Need:
1 1/2 C cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 TBSP cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/8 tsp. cloves
1/8 tsp. nutmeg
1 tsp. salt, divided
1/2 C dark brown sugar, packed firm
1/2 C white sugar
1/2 C + 2 TBSP grape seed oil
1 3/4 C pumpkin puree, divided
2 lg. eggs + 8 lg. egg yolks
1 1/4 C whole milk
1/2 C maple syrup
How to Make It:
Place the oven temperature on 350 degrees and allow the oven to heat while preparing the cake.
Line a baking sheet with parchment paper and set aside.
Place the flour into a large mixing bowl.
Add the baking soda and baking powder and toss to combine.
Sprinkle in the cinnamon, allspice, ginger, cloves, nutmeg and 1/2 tsp. salt.
Toss to make sure all the dry ingredients are combined together well.
Place the both sugars together in a separate bowl.
Add the oil and 1 C of the pumpkin puree to the sugar.
Beat with an electric mixer on medium speed 2 minutes.
Continue beating on low speed while adding the flour mixture.
Continue beating until the flour mixture is completely moistened.
Add one whole egg and beat well to combine.
Add the second egg and continue beating until thoroughly combined.
Spread the mixture onto the prepared baking sheet.
Bake 27 minutes or until a toothpick inserted comes out clean.
Remove and cool completely.
Reduce the oven temperature to 325 degrees.
Whisk together the remaining 3/4C puree and the milk in a large mixing bowl.
Add the remaining salt, maple syrup and egg yolks to the mixture.
Continue to whisk the ingredients together until all the ingredients are incorporated together.
Break the cooled cake into small pieces and place the pieces into 8 oven safe custard cups.
Pour the custard mixture over the top of the cake pieces.
Cover and place in the refrigerator for 30 minutes or until the cake has completely absorbed the liquid.
Place the custard cups in a large baking pan.
Fill the baking pan with very hot water to where it reaches half way up the custard cups.
Cover the pan with foil making sure the foil fits tightly over the pan.
Bake 32 minutes or until set.
8 Servings
These custard cups remind you of old fashion bread pudding with a pumpkin twist. Fix them instead of the tradition bread pudding as a dessert with your Thanksgiving feast.
Fall Pumpkin Pudding
What You Need:
4 eggs
2 C pumpkin puree
1/2 C light molasses
1 C milk
1 tsp. cinnamon
1/2 tsp. ginger
How to Make It:
Place the oven temperature on 350 degrees and allow the oven to heat while preparing the pudding.
Spray a square glass baking dish with a non stick cooking spray.
Break the eggs into a mixing bowl.
Whip with a fork until light and fluffy.
Stir the pumpkin puree in with beaten eggs making sure they are combined wel.
Pour in the molasses and then the milk.
Continue stirring until completely mixed together.
Sprinkle in the cinnamon and ginger and mix until just combined through.
Place the pudding in the prepared baking dish.
Bake 55 minutes or until firm.
6 Servings
This pudding is great right out of the oven or it can be covered and placed in the refrigerator to cool before serving. Sprinkle a little nutmeg over the top before serving.
Sinfully Fabulous Pumpkin Fudge
What You Need:
4 C sugar
1 C milk
3 TBSP light corn syrup
1 C pumpkin puree
3 TBSP unsalted butter, broken up
1 tsp. vanilla
2 C walnuts, coarsely chopped
How to Make It:
Butter a 9 in square pan well on the bottom and up the sides and set aside.
Place the sugar into a large heavy saucepan.
Pour in the milk and the corn syrup.
Fold in the pumpkin puree and mix all the ingredients together well.
Turn the stove burner to medium low and place the saucepan over the heat.
Stir continuously cook until the sugar has completely dissolved.
Stop stirring once the sugars has dissolved and continue to cook until a candy thermometer reaches 238 degrees.
Remove the pan from the stove.
Add the butter but do not stir the mixture.
Allow the mixture to set until the candy thermometer reaches 140 degrees.
Add the vanilla and stir to combine.
Add the walnuts and using a wooden spoon briskly stir the mixture for 45 seconds.
Pour the mixture immediately into the prepared square pan.
Once the fudge begins to harden cut it into small squares.
Allow the fudge to cool completely before removing the squares to an air tight container.
2 lb. Serving
The walnuts can be replaced with pecans or can be left out completely if you prefer. The fudge can be stored in a cool place for up to 10 days.
I hope your enjoy these recipes. Sorry I'm not helping your diet out at all!
Many thanks!!!!! Halloween is near and these recipes are very appreciated!!!!
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Hi Anna,
You're very welcome! I'm glad you like them! Have fun cooking!
Jessica
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great to have in season recipes.
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Hi m.b.!
I'm glad you enjoy them! Thanks for posting!
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