Pumpkin Desserts
While Halloween is over, it's still autumn. Somehow, few flavors say autumn quite as well as pumpkin, especially in the U.S. Add dessert to that, and it's even better. Hence, today's post with six Pumpkin Desserts. Check out the three pumpkin pies (Libby's Famous Pumpkin Pie, the Ginger Pumpkin Pie from The Spruce Eats, and the diabetic-friendly Spicy Pumpkin Pie), along with the Baked Pumpkin Doughnuts with Cinnamon Sugar, the Pumpkin Parfaits with Oat Crunch, and the Frozen Pumpkin Dessert Squares. And remember one thing: Enjoy!
PUMPKIN PARFAITS WITH OAT CRUNCH
This is from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you’ll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet."
Makes 2 servings
View this online at https://www.vegetariantimes.com/recipes/pumpkin-parfaits-with-oat-crunch/.
Ingredients
Oat crunch
1/2 cup puffed rice cereal
1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
2 Tbs. raw pumpkin seeds
2 Tbs. pure maple syrup
1/4 tsp. pumpkin pie spice
Pumpkin mousse
3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
1/2 cup sweetened pumpkin pie filling
6 oz. vanilla soy yogurt
Preparation
To make Oat Crunch:
Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.
Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's brand canned pumpkin label.
Ingredients
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Directions
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1-3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
BAKED PUMPKIN DOUGHNUTS WITH CINNAMON SUGAR
This is from Betty Crocker, and begins, "Pumpkin is everyone's favorite flavor when the weather turns cooler. These doughnuts, made with a hint of maple syrup, pair perfectly with a cup of hot cider on the first brisk day of the season."
Prep Time: 10 minutes; Total Time: 25 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cups Bisquick™ Complete pancake & waffle mix
1 teaspoon pumpkin pie spice
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon real maple or maple-flavored syrup
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
Meanwhile, in small bowl, mix sugar and cinnamon.
Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.
Tips from the Betty Crocker Kitchens
tip 1
For an extra-special treat, drizzle the warm doughnuts with purchased caramel topping.
tip 2
You can use an electric doughnut maker to bake these doughnuts.
GINGER PUMPKIN PIE
This is from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortunately, the old link for this no longer works. But this is yummy enough that I wanted to add it, and give credit to Kathy, as she came up with this pie.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
FROZEN PUMPKIN DESSERT SQUARES
This is from the infamous long-since-forgotten emailing list, from Susan B., who contributed the last recipe. She wrote, “This is the one I made.”
Ingredients
1 c. graham cracker crumbs
1/4 c. granulated sugar
1/4 c. butter or margarine, melted
1 (16 oz.) can pumpkin
1/2 c. firmly packed brown sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 quart vanilla ice cream, softened
whipped cream and toasted coconut (optional)
Directions
Preheat oven to 325 degrees. Combine crumbs, granulated sugar and butter; mix well. Press into bottom of 9-inch square pan. Bake 10 minutes; cool. Combine pumpkin, brown sugar, salt and spices.
Fold in ice cream. Pour over crust. Cover; freeze until firm. Keep frozen at 0 degrees until needed.
Place into refrigerator 2-3 hours before serving.
To serve: Cut into squares; top each square with whipped cream and toasted coconut, if desired. Makes 9 servings.
PUMPKIN PARFAITS WITH OAT CRUNCH
This is from the October 2009 issue of Vegetarian Times, page 69. It begins, "This recipe makes 1 cup of Oat Crunch, which is more than you’ll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet."
Makes 2 servings
View this online at https://www.vegetariantimes.com/recipes/pumpkin-parfaits-with-oat-crunch/.
Ingredients
Oat crunch
1/2 cup puffed rice cereal
1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
2 Tbs. raw pumpkin seeds
2 Tbs. pure maple syrup
1/4 tsp. pumpkin pie spice
Pumpkin mousse
3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
1/2 cup sweetened pumpkin pie filling
6 oz. vanilla soy yogurt
Preparation
To make Oat Crunch:
Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.
Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's brand canned pumpkin label.
Ingredients
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Directions
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1-3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
BAKED PUMPKIN DOUGHNUTS WITH CINNAMON SUGAR
This is from Betty Crocker, and begins, "Pumpkin is everyone's favorite flavor when the weather turns cooler. These doughnuts, made with a hint of maple syrup, pair perfectly with a cup of hot cider on the first brisk day of the season."
Prep Time: 10 minutes; Total Time: 25 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cups Bisquick™ Complete pancake & waffle mix
1 teaspoon pumpkin pie spice
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon real maple or maple-flavored syrup
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
Meanwhile, in small bowl, mix sugar and cinnamon.
Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.
Tips from the Betty Crocker Kitchens
tip 1
For an extra-special treat, drizzle the warm doughnuts with purchased caramel topping.
tip 2
You can use an electric doughnut maker to bake these doughnuts.
GINGER PUMPKIN PIE
This is from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortunately, the old link for this no longer works. But this is yummy enough that I wanted to add it, and give credit to Kathy, as she came up with this pie.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
FROZEN PUMPKIN DESSERT SQUARES
This is from the infamous long-since-forgotten emailing list, from Susan B., who contributed the last recipe. She wrote, “This is the one I made.”
Ingredients
1 c. graham cracker crumbs
1/4 c. granulated sugar
1/4 c. butter or margarine, melted
1 (16 oz.) can pumpkin
1/2 c. firmly packed brown sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 quart vanilla ice cream, softened
whipped cream and toasted coconut (optional)
Directions
Preheat oven to 325 degrees. Combine crumbs, granulated sugar and butter; mix well. Press into bottom of 9-inch square pan. Bake 10 minutes; cool. Combine pumpkin, brown sugar, salt and spices.
Fold in ice cream. Pour over crust. Cover; freeze until firm. Keep frozen at 0 degrees until needed.
Place into refrigerator 2-3 hours before serving.
To serve: Cut into squares; top each square with whipped cream and toasted coconut, if desired. Makes 9 servings.
Comments
Post a Comment