Pumpkin Desserts
While many of us feel that pumpkin desserts are autumn desserts, there's really no reason they can't be enjoyed anytime, especially with canned pumpkin available.
Here are six yummy pumpkin desserts to try, including Pumpkin-Chocolate Swirl Cheesecake and Pumpkin Patch Brownies. Enjoy!
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
PUMPKIN ICE CREAM FREEZE
This is from the infamous long-since-forgotten emailing list. Serves 8
Ingredients
1-1/4 cups ginger snap cookies, crushed, about 25 cookies
1/4 cup sugar
1/4 cup butter, melted
1 quart vanilla ice cream
1 cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger
Directions
Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.
Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight.
Serve with the reserved crumbs on top and maybe add some chopped nuts.
PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING
This is from Diana Rattray on The Spruce Eats. She wrote, "Many versions of pumpkin bars are crowned with a cream cheese topping, but this version features a buttery and chewy oat-crumble—both as the bottom and top crust. The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other typical "pumpkin pie" spices, making for a quintessential fall treat.
"These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. They're also perfect for packing in the lunch box. Feel free to use store-bought pumpkin spice or make your own from scratch."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Makes 24 servings
To view this inline, go to https://www.thespruceeats.com/pumpkin-squares-3052040.
Ingredients
For the Oat Crumble:
1-1/2 cups oats (quick-cooking)
1-1/4 cups flour
3/4 cup brown sugar (light, firmly packed)
1/2 cup pecans or walnuts (chopped)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (room temperature)
For the Filling:
1 (16-ounce) can pumpkin puree (2 cups)
2/3 cup milk
1/3 cup brown sugar (light, packed)
1 egg
1 tablespoon pumpkin pie spice
Directions
Gather the ingredients.
Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan.
Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
Reserve about 1-1/2 cups of the crumb mixture and press the remaining mixture into the baking pan. Bake for 10 minutes.
Beat the filling ingredients in a mixing bowl until well blended and smooth.
Spread filling over the crust and sprinkle with the remaining crumb mixture.
Return to the oven and bake 25 minutes longer. Cool and cut into bars.
Make Your Own Pumpkin Pie Spice
To make the spice mix from scratch, combine 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Pumpkin Puree vs. Pumpkin Pie Filling
Although both of these canned products can sit side-by-side on the grocery store shelf, pumpkin puree and pie filling are two different things. Pumpkin puree, which can also be labeled "100 percent pure pumpkin," "solid pack pumpkin," or simply "pumpkin," is simply cooked and mashed squash without any sweeteners or seasonings added. Pumpkin pie filling, on the other hand, does include ingredients to add sweetness and flavor, making it a convenience when baking pumpkin pie or other pumpkin desserts. Although you can use pumpkin puree in place of pie filling (and add the necessary spices and sweeteners), it is trickier to substitute the pie filling for the puree as it's more difficult to eliminate flavorings and maintain the integrity of the recipe.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1-1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1-1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
HALLOWEEN PUMPKIN CHEESECAKE
This comes from the infamous long-since-forgotten emailing list. Makes 12 servings
Ingredients
1 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar
6 tbsp. butter, melted
16 oz. cream cheese, room temperature
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger & nutmeg
1/8 tsp. salt
2 eggs
1 pt. sour cream (2 c.)
1 tsp. vanilla
Whipped cream; toasted, sliced & whole unblanched almonds (optional)
Directions
Mix crumbs with 1 tablespoon sugar & the melted butter until blended. Press onto bottom of 8 or 9 inch springform pan; chill. Beat cream cheese & 3/4 cup sugar until well blended. Beat in pumpkin, spices & salt. Add eggs one at a time, beating well after each. Pour into prepared crust. Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees. Mix well sour cream, remaining 1/4 cup sugar & the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds.
Here are six yummy pumpkin desserts to try, including Pumpkin-Chocolate Swirl Cheesecake and Pumpkin Patch Brownies. Enjoy!
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
PUMPKIN ICE CREAM FREEZE
This is from the infamous long-since-forgotten emailing list. Serves 8
Ingredients
1-1/4 cups ginger snap cookies, crushed, about 25 cookies
1/4 cup sugar
1/4 cup butter, melted
1 quart vanilla ice cream
1 cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger
Directions
Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.
Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight.
Serve with the reserved crumbs on top and maybe add some chopped nuts.
PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING
This is from Diana Rattray on The Spruce Eats. She wrote, "Many versions of pumpkin bars are crowned with a cream cheese topping, but this version features a buttery and chewy oat-crumble—both as the bottom and top crust. The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other typical "pumpkin pie" spices, making for a quintessential fall treat.
"These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. They're also perfect for packing in the lunch box. Feel free to use store-bought pumpkin spice or make your own from scratch."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Makes 24 servings
To view this inline, go to https://www.thespruceeats.com/pumpkin-squares-3052040.
Ingredients
For the Oat Crumble:
1-1/2 cups oats (quick-cooking)
1-1/4 cups flour
3/4 cup brown sugar (light, firmly packed)
1/2 cup pecans or walnuts (chopped)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (room temperature)
For the Filling:
1 (16-ounce) can pumpkin puree (2 cups)
2/3 cup milk
1/3 cup brown sugar (light, packed)
1 egg
1 tablespoon pumpkin pie spice
Directions
Gather the ingredients.
Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan.
Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
Reserve about 1-1/2 cups of the crumb mixture and press the remaining mixture into the baking pan. Bake for 10 minutes.
Beat the filling ingredients in a mixing bowl until well blended and smooth.
Spread filling over the crust and sprinkle with the remaining crumb mixture.
Return to the oven and bake 25 minutes longer. Cool and cut into bars.
Make Your Own Pumpkin Pie Spice
To make the spice mix from scratch, combine 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Pumpkin Puree vs. Pumpkin Pie Filling
Although both of these canned products can sit side-by-side on the grocery store shelf, pumpkin puree and pie filling are two different things. Pumpkin puree, which can also be labeled "100 percent pure pumpkin," "solid pack pumpkin," or simply "pumpkin," is simply cooked and mashed squash without any sweeteners or seasonings added. Pumpkin pie filling, on the other hand, does include ingredients to add sweetness and flavor, making it a convenience when baking pumpkin pie or other pumpkin desserts. Although you can use pumpkin puree in place of pie filling (and add the necessary spices and sweeteners), it is trickier to substitute the pie filling for the puree as it's more difficult to eliminate flavorings and maintain the integrity of the recipe.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1-1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1-1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
HALLOWEEN PUMPKIN CHEESECAKE
This comes from the infamous long-since-forgotten emailing list. Makes 12 servings
Ingredients
1 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar
6 tbsp. butter, melted
16 oz. cream cheese, room temperature
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger & nutmeg
1/8 tsp. salt
2 eggs
1 pt. sour cream (2 c.)
1 tsp. vanilla
Whipped cream; toasted, sliced & whole unblanched almonds (optional)
Directions
Mix crumbs with 1 tablespoon sugar & the melted butter until blended. Press onto bottom of 8 or 9 inch springform pan; chill. Beat cream cheese & 3/4 cup sugar until well blended. Beat in pumpkin, spices & salt. Add eggs one at a time, beating well after each. Pour into prepared crust. Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees. Mix well sour cream, remaining 1/4 cup sugar & the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds.
Comments
Post a Comment