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Food court 10-24

Always glad to see the month of October when pumpkin is so prevalent and so many good recipes come to mind of pies, cakes, cookies and about any thing else you can do with pumpkin.

Pumpkin Patch Pie

1 medium pie pumpkin (about 3 pounds)

1/3 cup sugar, divided

1 1/2 teaspoons ground cinnamon, divided

1/8 teaspoon salt

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs, lightly beaten

1 5-ounce can evaporated milk

1/2 cup milk

Pastry for 9-inch single crust pie

Wash pumpkin; cut a 6-inch circle around stem. Remove top and set aside. Remove loose fivers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt, sprinkle around inside of pumpkin. Replace the top. Place in a greased 15-by-10-by-1-inch baking pan. Bake at 325° for 1 1/2 hours or until very tender. Cool. Scoop out pumpkin, puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk. Line a 9-inch pie plate with pastry. Trim pastry to 1 1/2 inches beyond edge of plate. Flute edges or decorate with pastry leaves. Pour filling into crust. Cover edges with foil. Bake at 375° for 75 to 80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.

Pumpkin Cheesecake with Sour Cream Topping

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

Filling

3 8-ounce packages cream cheese, softened

1 cup packed brown sugar

1 15-ounce can solid pack pumpkin

1 5-ounce can evaporated milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs, lightly beaten

Topping

2 cups (16 ounces) sour cream

1/3 cup sugar

1 teaspoon vanilla extract

Additional ground cinnamon

In a small bowl, combine crumbs and sugar, stir in butter. Press into the bottom and 1 1/2 inches up the sides of a greased 9-inch springhare pan. Bake at 350° for 5 to 70 minutes or until set. Cool for 10 minutes. In a large bowl, beat the cream cheese, brown sugar, pumpkin, milk, cornstarch, cinnamon and nutmeg until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. Bake at 350° for 55 to 60 minutes or until center is almost set. In a small bowl, combine the sour cream, sugar and vanilla, spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edges of pan to loosen; cool 1 hour longer. Chill overnight. Let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.

Pumpkin Torte

1 18 1/4-ounce package yellow cake mix

1 15-ounce can solid pack pumpkin, divided

1/2 cup milk

4 eggs

1/3 cup canola oil

1 1/2 teaspoons pumpkin pie spice, divided

1 8-ounce package cream cheese, softened

1 cup confectioners’ sugar

1 16-ounce carton frozen whipped topping, thawed

1/4 cup caramel ice cream topping

1/3 cup chopped pecans, toasted

In a large bowl, combine the cake mix, 1 cup pumpkin, milk eggs, oil and 1 teaspoon pumpkin pie spice, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-inch round baking pans. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat cream cheese until light and fluffy. Add the confectioners’ sugar, and remaining pumpkin and pumpkin pie spice, beat until smooth. Fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping, sprinkle with pecans. Store in the refrigerator.

Ginger Streusel Pumpkin Pie

1 sheet refrigerated pie pastry

3 eggs

1 15-ounce can solid pack pumpkin

1 1/2 cups heavy whipping cream

1/2 cup sugar

1/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon each ground allspice, ground nutmeg and ground cloves

Streusel

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter, cubed

1/2 cup chopped walnuts

1/3 cup finely chopped crystallized ginger

On a lightly floured surface small pastry. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate. Flute edges. In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes. In a small bowl, combine the flour and brown sugar, cut in butter until crumbly. Stir in walnuts and ginger; gently sprinkle over filling. Bake 15 to 25 minutes longer or until a knife inserted near center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Pumpkin Oat Muffins

1 cup all-purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/4 teaspoon baking soda

1 egg, lightly beaten

3/4 cup canned pumpkin

1/4 cup milk

1/4 cup canola oil

1 cup old fashioned oats

1/2 cup raisins

Topping

1/3 cup packed brown sugar

1 tablespoon all-purpose flour

3/4 teaspoon pumpkin pie spice

1 tablespoon cold butter

In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients, just until moistened. Stir in oats and raisins. Fill greased or paper-lined muffin cups two thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375° for 15 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 1 dozen.

Pretty Pumpkin Cinnamon Buns

2 tablespoons active dry yeast

1/2 cup warm water (110 to 115)

4 eggs

1 cup shortening

1 cup canned pumpkin

1 cup warm milk (110 to 115)

1/2 cup sugar

1/2 cup packed brown sugar

1/3 cup instant vanilla pudding mix

1/3 cup instant butterscotch pudding mix

1 teaspoon salt

7 to 8 cups all-purpose flour

Filling

1/4 cup butter, melted

1 cup packed brown sugar

2 teaspoons ground cinnamon

Icing

3 tablespoons water

2 tablespoons butter, softened

1 teaspoon ground cinnamon

2 cups confectioners’ sugar

1 1/2 teaspoons vanilla extract

In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough (dough will be sticky). Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down divide in half. Roll each portion into a 12-by-8-inch rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edge. Roll up jelly roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-by-9-inch baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

If you have any recipes you would like to share with all of our other readers, you can email them to me at judyd2313@frontier.com. Happy baking!

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