Recipes from Pumpkin Desserts meeting on October 16, 2006

If there are any corrections to be made on this page, please let Joseph know (joseph at thatworks dot com).

 
Pumpkin Panettone Bread Pudding with Caramel Sauce
Judy Miller
 
2 cups half and half
2 cups pumpkin puree
1 cup packed light brown sugar
1/4 cup white sugar
2 teaspoons vanilla extract
4 eggs
2 teaspoons pumpkin pie spice
1 1/2 teaspoons cinnamon
5 cups cubed panettone
1 Tablespoon unsalted butter  
Preheat oven to 350 degrees. In a large bowl, whisk together half and half, puree, sugars, vanilla, eggs and spices. Cut panettone in cubes and add into the pumpkin custard. Let sit 15 minutes. Place butter in 9 x 13 glass pan and place in the oven to melt. Add pudding mixture and bake 30 - 35 minutes until custard is set. Serve with caramel sauce. Serves 12.
 
 
Caramel Sauce

1 1/4 cup packed light brown sugar
1/2 cup unsalted butter
1/2 cup heavy cream

In a saucepan combine sugar and butter and heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth -- about 3 minutes.
 
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Zermatt Resort & Spa Pumpkin Praline Tart
 
1 1/2 cups pumpkin puree
1/4 cup praline paste
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
4 ounces milk
1 pinch salt
6 ounces heavy cream
3 large eggs
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon clove
 
Cream pumpkin puree, praline paste and sugar until smooth.
Add spices, milk, salt, cream and eggs.
Fill par baked shells and bake until firm, approximately 30 minutes.
Cool and unmold.
 
 
Praline Paste
 
1 cup granulated sugar
1 teaspoon lemon juice
1 cup pecans
 
Lightly toast nuts and oil baking sheet.
Caramelize sugar and lemon juice to a light golden color.
Immediately add nuts and pour out onto oiled baking sheet.
Cool completely.
Grind to a smooth paste in a food processor.
 
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Pumpkin Gingerbread
Michelle Squire
Recipe from Carolyn Weil
 
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons powdered ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup brown sugar
1 egg
1/2 cup oil
1/2 cup unsulphured molasses
1 cup pumpkin puree
 
Preheat oven to 350F. Position oven rack to the lower third. Prepare a ten-inch tubepan with non-stick spray.
Stir together the flour, baking soda, salt, ginger, cloves, nutmeg and cinnamon until all ingredients are evenly distributed.
In a seperate bowl, combine the brown sugar, egg, oil, molasses and pumpkin. Pour into the dry ingredients and stir until smooth.
Pour into the tube pan. Bake until the top is firm andthe cake springs back to the touch, about 30 - 35 minutes. Cool 10 minutes and remove from pan.
 
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Pumpkin Orange Cake
Albert Uster Imports
Shirley Glaab
Hattiesburg, Mississippi
 
Cake
 
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup milk
1 tablespoon grated orange peel
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup chopped walnuts
 
Orange Frosting
 
1/3 cup butter, softened
3 cups confectioners sugar
3 tablespoons milk
2 tablespoons orange juice
4 1/2 teaspoons grated orange peel, optional
candied orange peel, optional
 
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In another mixing bowl, beat pumpkin, orange juice, milk and orange peel. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture. Fold in nuts.
Pour into a greased 13-in x 9-in x 2-in baking pan. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.
For frosting, combine butter and confectioners sugar in a mixing bowl. Beat in the milk, orange juice and peel. Frost cake. Garnish with candied peel if desired. Yield: 12 servings.
 
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Pumpkin Tart
Lynne Rutan
Ingredients measured for preparation at 7800 ft altitude.
 
Prepare graham cracker crust in 10 inch tart pan, lined with parchment.
Beat 8 oz softened cream cheese with 2 large eggs and 3/4 cup minus 1 Tablespoon sugar until smooth. Pour custard into prepared tart pan and bake in preheated 350 degree oven for 20 - 25 minutes.
Mix 1 pound can pumpkin with 1/2 cup milk, 3 large eggs, 1/2 cup minus 1 Teaspoon sugar, 1/2 teaspoon salt, 1 Tablespoon cinnamon. Cook over medium heat until thickened.
Dissolve 1 envelope unflavored gelatin in 1/4 cup cold water. Stir into hot pumpkin mixture and cool.
Beat 3 egg whites, gradually adding 1/4 cup minus 1/2 teaspoon sugar until egg whites hold soft peaks. Fold into pumpkin mixture. Pour pumpkin mixture over custard. Refrigerate. Can be served with whipped cream.
 
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Pumpkin Cheesecake Bars
 
Preheat the oven to 350F. Have ready a 13 x 9-inch baking Pan.
Using an electric mixture, beat together until smooth.
1/2 cup (4 ounces) unsalted butter, softened
1/4 cup (1.75 ounces) sugar
Beat in:
1 large egg
Sift over, then stir to mix:
1 1/4 cups (6.25 ounces) all-purpose flour
With your fingers, press the dough evenly into the bottom of the pan. Bake on middle oven rack for 15 to 20 minutes, just until dough begins to brown. Remove the pan from the oven and set aside.
Reduce the oven tempurature to 325F. Using an electric mixture, beat until smooth:
1 pound (16 ounces) cream cheese
1/2 cup (3.5 ounces) sugar
Mix in:
2 large eggs
Stir in until mixture is well-combined
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 cup (6 liquid ounces) pumpkin puree
large pinch of salt
Using a rubber spatula, spread the mixture evenly over the baked crust.
Bake on middle oven rack for 25 minutes, or until firm. Transfer the pan to a wire rack and let stand until complete cool.
Mix together until smooth:
3/4 cup (6 liquid ounces) sour cream
With a rubber spatula, spread the mixture evenly over the pumpkin. In a double boiler, or in a heatproof bowl snugly fit over a saucepan of water or in a microwave on 50 percent power, melt stirring often:
1 ounce bittersweet or semisweet chocolate
Using a spoon, drizzle over bars. Refrigerate until the chocolate is set. Cut into bars using a sharp knife. Wipe the blade clean with a damp paper towel between cuts. Store, airtight, in the refrigerator, for 2 to 3 days, or freeze for up to 1 month.
 
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Pumpkin Pecan Dream
Craig
 
4 pounds cream cake mix
1 pound 6.5 ounces whole eggs
 
Mix 1 minute low, then 5 minutes medium. Scrape down and slowly add:
 
1 pound 3.5 ounces salad oil
12.75 ounces pumpkin
8 ounces water
0.75 ounces pumpkin pie spice
 
Mix 1 minute low and 3 minutes medium.
Scale into 1/2 sheet pan (18 x 13) with an extender.
If you don't have an extender, you'll need 3/4 batch size
 
Cinnamon Pecan Streusel
 
1 pound brown sugar
6 ounces margarine or butter (room temp)
8 ounces cream cake mix
0.25 cinnamon
5 pecans
 
Rub together by hand.
 
Sprinkle streusel on top of cake, and bake at 350F for approx 30 minutes.
 
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Pumpkin Bread
 
2500' elevation
 
3 cups raw sugar (or brown)
1 cup vegetable oil
2/3 cup water
1 1/2 to 2 cups pumpkin puree
2 teaspoons baking soda
3 1/2 cups flour
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup chopped walnuts
1 cup golden raisins
 
4800' elevation
 
2 1/2 cups raw or brown sugar
1 cup vegetable oil
scant 1 cup water
1 slightly rounded teaspoon baking soda
3 3/4 cups flour
1 3/4 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup chopped walnuts
1 cup golden raisins
 
Stir together sugar, oil and water. Add pumpkin puree. Sift together dry ingredients. Add to pumpkin mixture with alnuts and raisins. Mix together and pour into greased bundt pan. Bake at 350 F for 1 hour or until done.
 
Frosting: 16 oz cream cheese, 4 ounces butter, 2 cups powdered syrup, 1/4 cup pure maple syrup. Beat until fluffy.
 
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Pumpkin Pear Strudel
 
2 cups peeled and diced pears
1 cup pumpkin
3/4 cup brown sugar
3/4 cup chopped pecans
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 sheet puff pastry
 
1. Mix first seven ingredients together.
2. Roll puff pastry into a rectangle approx 10 x 12 inches.
3. Lay puff pastry on parchment on sheet tray.
4. Place filling down center of pastry, cut the edges of the pastry on either side of filling with slashes so the pastry can be folded and overlapped over filling.
5. Brush top with egg wash and sprinkle with cinnamon sugar.
6. Bake at 375 degrees till golden brown and firm.
 
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Cream Cheese Pumpkin Muffins
Makes 24 muffins
 
Batter
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground coriander
2 eggs, lightly beaten
2 cups granulated sugar
1 cup solid pack pumpkin
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
 
Filling
6 ounces cream cheese, softened
1 egg
1 Tablespoon granulated sugar
 
Topping
3/4 cup flaked coconut
1/2 cup pecans, chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
 
For Batter: In large bowl, combine flour, baking soda, salt, cinnamon and coriander; set aside. In small bowl, combine eggs, sugar, pumpkin, oil and vanilla; mix well. Add liquid ingredients to dry ingredients; stir just until moistened.
 
For Filling: In medium bowl, combine cream cheese, egg, sugar and mix well.
 
For Topping: In small bowl, combine coconut, pecans, sugar and cinnamon.
 
To Assemble: Spoon 1/2 of batter into 24 paper-lined muffin cups, filling half full. Spoon cream cheese mixture evenly over patially filled muffin cups. Sprinkle pecan topping over muffins. Bake in preheated 350 degree oven for 20 - 25 minutes, or until toothpick comes out clean. Cool in pan 3 to 4 minutes. Remove from pan, cool on wire rack.
 
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Pumpkin Pecan Pie Squares
 
1 cup all purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter, softened
3/4 cup granulated sugar
15 ounces pumpkin puree
1 can (12 ounces) evaporated milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
whipped cream
 
Preheat oven to 350 degrees.
Combine flour, oats, brown sugar and butter until crumbly. Press on bottom of ungreased 13 x 9 inch baking pan.
Bake for 15 minutes.
Combine granulated sugar, pumpkin, evaporated milk, eggs & pumpkin pie spice in mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
Bake for 20 minutes.
Combine chopped pecans and brown sugar. Sprinkle pecan topping over filling.
Bake an additional 15 to 25 minutes or until knife inserted in center comes out clean.
Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.
 
* Recipe from Carnation