candied pumpkin recipe

Ingredients

• Servings: 3
• 1/4 cup unsalted butter
• 3 cups fresh pumpkin, cut into 1/2-inch cubes
• 1/3 cup white sugar
• 3/4 cup maple syrup
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• melt the butter in a large skillet over medium-low heat. cook the pumpkin in the butter until tender, about 20 minutes. add the sugar and stir until dissolved. stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. transfer to a bowl and cover. refrigerate at least 2 hours before serving.

pumpkin roll with toffee cream filling and caramel sauce

Ingredients

• Servings: 12
• 3/4 cup cake flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground allspice
• 6 egg yolks
• 6 egg whites
• 1/3 cup white sugar
• 1/3 cup packed light brown sugar
• 2/3 cup solid pack pumpkin puree
• 1/8 teaspoon salt
• 1/4 cup confectioners' sugar for dusting
• 2 tablespoons dark
• 1 teaspoon unflavored gelatin
• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 10 tablespoons crushed toffee candy
• 1 (16 ounce) jar caramel ice cream topping, warmed
• 1/2 cup crushed toffee candy

Recipe

• preheat oven to 375 degrees f (190 degrees c). spray a 15x10 inch baking sheet with vegetable oil spray. sift flour, cinnamon, ginger and allspice into small bowl. set aside.
• in a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. on low speed, beat in pumpkin, then flour mixture. using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. fold egg whites into batter in 3 additions.
• spread into prepared pan. bake at 375 degrees f (190 degrees c) for 15 minutes, or until a toothpick inserted into cake comes out clean.
• place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. cut around pan edges to loosen cake. turn cake out kitchen towel. fold towel over 1 long side of cake. starting at 1 long side, roll cake up in towel. arrange cake seam side down and cool completely, about 1 hour.
• to make the filling: pour 2 tablespoons into small heavy saucepan and sprinkle gelatin over. let stand until gelatin softens, about 10 minutes. stir over low heat just until gelatin dissolves, then remove from heat. in a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. beat in gelatin mixture. fold in 6 tablespoons english toffee pieces.
• unroll cake, sprinkle with 4 tablespoons english toffee pieces. spread filling over. starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. place cake seam side down on platter. (can be prepared 1 day ahead.) cover with foil and refrigerate.
• trim ends of cake on slight diagonal. dust cake with powdered sugar. spoon some of the warm caramel sauce over top of cake. sprinkle with 1/2 cup toffee. to serve, cut cake crosswise into 1 inch thick slices. serve with remaining sauce.

marbled pumpkin cheesecake

Ingredients

• Servings: 1
• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar, divided
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 7 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. bake crust 10 minutes in the preheated oven. set aside to cool.
• in a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. mix in eggs one at a time, blending well after each. set aside 1 cup of the mixture. blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
• spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls the top. swirl with a knife to create a marbled effect.
• bake 55 minutes in the preheated oven, or until filling is set. run a knife around the edge of the pan. allow to cool before removing pan rim. chill for at least 4 hours before serving.

pumpkin frozen yogurt

Ingredients

• Servings: 4
• 2 cups plain whole milk yogurt
• 1 cup whipping cream
• 1 1/8 cups raw sugar
• 1 cup pumpkin puree
• 3 tablespoons
• 1 teaspoon vanilla extract
• 1 teaspoon spice
• 1/8 teaspoon sea salt

Recipe

Preparation Time: 10 mins Ready Time: 10 hrs 30 mins


• combine the yogurt, cream, sugar, pumpkin puree, , vanilla extract, spice, and salt in a mixing bowl. whisk together until the sugar and salt have completely dissolved. cover, and refrigerate overnight.
• pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. transfer ice cream to a one- or two-quart lidded container. for best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Perfect

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f. whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. pour into crust. bake 15 minutes.
• reduce oven temperature to 350 degrees f and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. cool. garnish as desired. store leftovers covered in refrigerator.

Pumpkin Snickerdoodles

Ingredients

• Servings: 24
• 1 cup shortening
• 1 cup white sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• topping:
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. stir in pumpkin puree; beat in eggs and vanilla extract.
• whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. gradually stir flour mixture into pumpkin mixture until dough is just-combined. cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. slightly flatten each ball with a flat-bottomed glass.
• bake in the preheated oven until golden and set, 12 to 13 minutes. cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfect

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f. whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. pour into crust. bake 15 minutes.
• reduce oven temperature to 350 degrees f and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. cool. garnish as desired. store leftovers covered in refrigerator.