Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

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.

spicy pumpkin fudge

Ingredients

• Servings: 3
• 1 cup almonds
• 3 cups white sugar
• 1 cup butter
• 1 (5 ounce) can evaporated milk
• 1/2 cup canned pumpkin
• 1 teaspoon spice
• 2 cups butterscotch chips
• 1 (7 ounce) jar marshmallow creme
• 1 teaspoon vanilla extract

Recipe

• butter a 9x13 inch pan and set aside.
• preheat oven to 300 degrees f (150 degrees c). arrange almonds on a cookie sheet and place in oven to toast. stir frequently. do not burn. remove from oven and set aside.
• in a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. continue boiling over medium heat until mixture reaches 234 degrees f (118 degrees c) on a candy thermometer, about 10 minutes.
• remove from heat. stir in butterscotch chips. when chips are melted, add marshmallow cream, nuts, and vanilla. mix until well blended.
• immediately pour butterscotch mixture into prepared pan. spread evenly. cool at room temperture. cut into squares, and store in the refrigerator in an air-tight container.

sugar pumpkin puree

Ingredients

• Servings: 8
• 1 sugar pumpkin - cut into eighths, seeded, and pulp removed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (165 degrees c). arrange pumpkin pieces on a baking sheet.
• bake in the preheated oven until pumpkin meat is tender, about 1 hour.
• scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.

Recado De Pepian Indio (guatemalan Pepian Indio Sauce)

Ingredients

• Servings: 5
• 6 tomatoes
• 8 fresh tomatillos, husks removed
• 1 onion, peeled
• 2 garlic cloves
• 2 tablespoons sesame seeds
• 2 tablespoons hulled pumpkin seeds
• 1 thick slice of french baguette
• 4 sprigs fresh cilantro
• 1 teaspoon salt
• 2 black peppercorns
• 3 cups chicken broth
• 1/4 cup olive oil
• 1 chayote, cut into 8 pieces
• 4 potatoes, thickly sliced
• 1 cup fresh corn kernels
• 3 cups chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. remove from heat.
• toast baguette slice in a toaster. place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. pour 3 cups chicken broth into blender and puree again.
• strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. place over medium-high heat, bring to a boil, and cook for 3 minutes. stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

pumpkin corn bread

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, well beaten
• 1 cup canned unsweetened pumpkin puree
• 1/2 cup packed dark brown sugar
• 1/4 cup canola oil
• 1 cup coarsely chopped pecans

Recipe

Preparation Time: 10 mins Cook Time: 18 mins Ready Time: 28 mins


• preheat oven to 425 degrees f (220 degrees c). grease muffin cups or line with paper muffin liners.
• in a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. in a small bowl, stir together the eggs, pumpkin, sugar, and oil.
• make a well in the center of the dry ingredients and pour in the egg mixture. stir just until blended; do not over mix. fold in pecans. divide the batter evenly among prepared muffin tin cups.
• bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

pumpkin swirled cheese cake

Ingredients

• Servings: 1
• 1 1/2 cups crushed shortbread cookies
• 3 tablespoons melted butter
• 3 tablespoons unbleached all-purpose flour
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 3 tablespoons unbleached all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon milk

Recipe

Preparation Time: 20 mins Cook Time: 52 mins Ready Time: 1 hr 12 mins


• preheat oven to 375 degrees f (190 degrees c.)
• in a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. press firmly on bottom and side of ungreased 9 inch pie plate. bake about 12 minutes or until light brown. allow to cool.
• in a large bowl, combine white sugar, brown sugar, flour, and cream cheese. beat on low speed until smooth. reserve 1/2 cup of this mixture to swirl in later. to the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. blend in eggs and pumpkin puree. scrape bowl, and beat until smooth. pour into crust.
• stir 1 tablespoon milk into the reserved cream cheese mixture. drop by spoonfuls over the pumpkin mixture. use a knife to decoratively swirl the two mixtures together.
• cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. remove foil the last 15 minutes of baking. cool 30 minutes, then refrigerate at least 4 hours before serving.