» Pumpkin

Butterscotch Pumpkin Mousse

Sabrina Rose — Fri, 11 Dec 2009 04:24:48 +0000

I’ve been craving foods with creamy textures like mad lately. Since I already did a soup, I decided to also do a dessert. I chose a mousse because of the ease of preparation and texture, pumpkin because of the season.

1/2 cup heavy cream
3 cups milk
1 box (1.5 ounces) vanilla pudding
1 box (1.5 ounces) butterscotch pudding
15 ounces canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

In a medium bowl, beat the heavy cream until soft peaks from. Set aside.

In a large bowl, beat the milk and pudding mixes together for 2 minutes. Fold in the pumpkin and spices. Gently fold in the whipped cream.

Divide mixture among individual serving dishes and chill until ready to serve.

Yields 6 servings.

Pumpkin Maple Chip Cookies

Sabrina Rose — Thu, 12 Nov 2009 08:25:30 +0000

These delicious cookies bring together some of my favorite flavors of fall: pumpkin, maple and cinnamon. Very easy & very yummy!

1 cup (2 sticks) salted sweet cream butter, softened
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 cup pumpkin puree
1 egg
1 teaspoon vanilla
2 1/4 cups flour
2 cups mini maple chips

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and clove. Set aside.

In a large bowl, cream together the sugar and butter. Beat in egg and vanilla. Stir in dry ingredients; mix until just incorporated. Fold in maple chips.

Drop spoonfuls of dough about 2 inches apart on an ungreased cookie sheet. Bake for 12-15 minutes or until golden. Remove from oven and let cookies cool on a wire rack.

Yields about 3 dozen cookies.

Maple, Brown Sugar & Pumpkin Oatmeal

Sabrina Rose — Tue, 10 Nov 2009 07:50:31 +0000

I’m going pumpkin crazy! I got my hands on some canned pumpkin puree and have been experimenting ever since. I woke up one morning craving oatmeal, and came up with this recipe.

1 cup water
3/4 cup milk
1/2 teaspoon cinnamon
Pinch nutmeg
1 cup quick-cooking oats
1/2 cup pumpkin puree
1/4 teaspoon vanilla
2 tablespoons maple syrup, more if desired
2 tablespoons brown sugar, more if desired

In a saucepan over medium heat, bring water, milk, cinnamon and nutmeg to a boil. Stir in oats. Cook for 1 minute, stirring occasionally. Remove from heat and stir in pumpkin puree, vanilla, maple syrup and brown sugar.

Yields 1-2 servings.

Pumpkin Pie Ice Cream

Sabrina Rose — Mon, 26 Oct 2009 04:15:32 +0000

I’ve been on such an ice cream kick lately! Being that pumpkin is in season, it was an easy choice for an ice cream flavor. I topped mine with pecans, and I think it would be even tastier with the candied kind. My next version will have bits of real pumpkin pie blended in.

2 cups heavy cream
1 cup whole milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
3/4 cup light brown sugar
Pinch of salt
Pecans (Optional)

In a medium bowl, whisk together all ingredients until sugar is dissolved. Pour into an ice cream machine and follow maker’s directions.
Top with pecans if desired.

Yields 1 quart.

Maple Pumpkin Pie

Sabrina Rose — Sun, 18 Oct 2009 20:43:19 +0000

Pumpkin pie with a subtle twist. So good that once you try this recipe, you’ll never want store-bought pumpkin pie again!

1 9-inch graham cracker pie crust

2 large eggs
3/4 cup heavy cream
6 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 1/2 cups pumpkin puree
6 tablespoons dark brown sugar, packed
3 1/2 teaspoons all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat oven to 350 degrees.

In a medium bowl, whisk together eggs, heavy cream, syrup and vanilla. Set aside.

In another medium bowl, whisk pumpkin puree, sugar, flour, salt and spices; add to egg mixture and whisk until well blended. Pour filling into crust.

Bake for 1 hour, or until filling is puffed around edges and center moves only slightly when pan is shaken. Let cool, then place in fridge to chill overnight.