Pumpkin Ice Cream
Ingredients:
3 cups half-and-half
3/4 cup packed brown sugar
5 egg yolks
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 tablespoon cognac or brandy (optional)
1 teaspoon vanilla
1 cup canned pumpkin
Directions: In a medium saucepan, combine the half-and-half and brown sugar. Cook over medium heat, stirring to dissolve sugar, about 4 minutes until bubbles form around the edges of the pan. In a small bowl whisk together the egg yolks, pumpkin pie spice and salt. Gradually whisk about 1/2 cup of the hot half-and-half mixture into the egg mixture and continue to whisk until smooth. Pour the egg mixture into the half-and-half mixture in the pan. Cook and stir over medium heat until the mixture coats the back of a large metal spoon, about 4 minutes. Do not boil. Strain mixture through a fine mesh sieve into a large bowl. Stir in the cognac, if desired, and vanilla. Whisk the pumpkin into the mixture until thoroughly combined. Cover surface with plastic wrap to prevent a skin from forming and refrigerate until well chilled, at least 3 hours or overnight. Pour the pumpkin custard into a 1- 1/2 or 2-quart ice cream maker; freeze according to the manufacturer's directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes 10 (1/2-cup) servings.
Pumpkin Corn Bread
Ingredients:
6 tablespoons butter, melted
2 cups cornmeal
1/3 cup sugar
2 tablespoons masa harina or corn flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 cup buttermilk
1 8 ounce carton dairy sour cream
1 egg, lightly beaten
3/4 cup canned pumpkin
Whipped butter (optional)
Directions: Preheat oven to 350 degrees F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter. In a large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared skillet. Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack; serve warm with whipped butter.
Cinnamon-Pumpkin Toddy
Ingredients:
5 cups water
1/2 cup pure maple syrup
1/3 cup canned pumpkin
1 cup rye whiskey or bourbon
1/2 cup apple-cinnamon schnapps or cinnamon schnapps
1 recipe Cinnamon Whipped Cream
Ground cinnamon and/or stick cinnamon
Directions: In a 3 1/2- or 4-quart slow cooker combine the water, maple syrup, and pumpkin. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Stir in rye whiskey and schnapps. Ladle into mugs. Serve with Cinnamon Whipped Cream and garnish with ground cinnamon and/or stick cinnamon.
Pumpkin-Apple Quick Oatmeal
Ingredients:
1 1/3 cups water
2/3 cup apple juice
1/2 cup canned pumpkin
1/3 cup snipped dried apples
1 1/4 cups quick-cooking rolled oats
1 tablespoon packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup plain fat-free yogurt
Ground cinnamon (optional)
Honey (optional)
Pumpkin seeds (optional)
Directions: In a medium saucepan combine the water, apple juice, pumpkin, and dried apples. Bring to boiling. Meanwhile, in a small bowl stir together oats, brown sugar, 1 teaspoon cinnamon, and nutmeg. Stir oat mixture into boiling pumpkin mixture. Cook for 1 minute, stirring occasionally. Top each serving with yogurt and, if desired, additional cinnamon, honey, and pumpkin seeds.
Pumpkin Fudge
Ingredients:
3 cups sugar
3/4 cup butter
1 -5 ounce can evaporated milk
1/2 cup canned pumpkin
1 -10 ounce package cinnamon-flavored pieces
1 -7 ounce jar marshmallow creme
3/4 cup chopped walnuts, toasted
Directions: Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.) Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.
Pumpkin Black Bean Bake
Ingredients:
1 pound ground beef
2 cups 1/2-inch pieces peeled pumpkin or winter squash
1 medium onion, coarsely chopped
1 -15 ounce can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 -4 ounce can diced green chiles
1/2 teaspoon salt
1/2 cup lower-sodium beef broth
1 -3 ounce package cream cheese, softened
1 -8 1/2 ounce package corn muffin mix
1 egg, lightly beaten
1/3 cup milk
1/3 cup Pumpkin Puree (see Recipe Center) or canned pumpkin
Directions: Preheat oven to 400 degrees F. In large skillet cook ground beef, pumpkin, and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat. Stir in black beans, corn, chiles, and salt. Heat through. Stir in broth and cream cheese until blended. Transfer mixture to 2-1/2-quart baking dish. In medium bowl stir together corn muffin mix, egg, milk, and Pumpkin Puree until just combined. Spoon over beef mixture. Bake 20 minutes or until toothpick inserted into topper comes out clean. Serve with Jalapeno-Olive Relish.
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