Pumpkin Brulee (Sam)
4 cups heavy cream
2 teaspoons vanilla extract
16 egg yolks
1/4 cup brown sugar
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
1/4 cup white sugar

Preheat oven to 325 degrees F (165 degrees C). Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven’s broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

**If you wanted to get fancy you could serve this brulee in tiny pumpkins!

Halloween Pumpkin Cookies (Jodi)
1 stick butter/margarine
1/2 c. sugar
1 egg
1/2 cup cooked pumpkin or pie filling
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.

Pumpkin Cheesecake (Murphy)
2 (8 oz) packages cream cheese
3/4 cup white sugar
1 (15 oz) can pumpkin puree
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1/4 teaspoon salt
2 prepared 8 inch pastry shells

Preheat the oven to 350 degrees. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts. Bake at 350 for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Pumpkin and Maple Biscuits (Emilie)
2 1/2 cups self-rising flour
1 cup canned pumpkin
2/3 cup sour cream
1/2 teaspoon maple flavoring
2 tablespoons maple syrup
2 tablespoons butter-flavored shortening, melted

Preheat oven to 400 degrees F. Lightly grease a baking sheet. Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up. Bake in preheated oven until tops are golden brown, 12 to 15 minutes.

Apple Pumpkin Muffins (Drew)
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil (to make this healthier you can substitute 1/4 cup apple sauce)
2 cups finely chopped peeled apples

STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine

In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Bonus recipe:

Pumpkin Pie dip from a listener
1 can of pumpkin
8oz cream cheese, room temperature
1 large box of instant vanilla pudding
1 tsp. cinnamon
1 tsp. vanilla

Mix the cream cheese and pudding thoroughly. Add the pumpkin, cinnamon and vanilla and mix. Serve with ginger snaps or vanilla wafers.

Pecan Pumpkin Biscuits (Emilie)
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter or margarine
1/3 cup chopped pecans, toasted
2/3 cup canned or cooked pumpkin
1/3 cup half-and-half cream

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.

**These biscuits are delicious when served warm with honey butter!

Patty’s Pumpkin Pudding
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cloves, optional
2 large eggs
1 (15 oz) can Libby’s 100 percent pure pumpkin
1 (12 oz) can evaporated nonfat milk (or evaporated 2 percent milk)

Mix sugar, cinnamon, salt, ginger, and cloves in a small book. Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into shallow oven proof dish and bake in a preheated 350 degree oven for about 40 minutes. Don’t overbake; the center should be slightly wiggly. Cool and enjoy at room temperature or refrigerate for later use.

This recipe is from the book Superfoods: 14 food that will change your life



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