Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce

4 eggs
1- 15 oz can pumpkin puree
1 c heavy whipping cream
1 c half & half
3 T melted butter, cooled
1 1/2 c sugar
2 t vanilla
1 T pumpkin pie spice
1 loaf day-old bread, diced into small pieces
Caramel Sauce:
1 c butter, softened
1 c heavy whipping cream
1 c packed brown sugar
1/2 c toasted pecans, chopped (opt)

1. Preheat oven to 350* and lightly grease a 9x9 pan.
2. In a large bowl, whisk together eggs, pumpkin, cream, half & half, butter, sugar, vanilla, and pumpkin pie spice. Toss in bread pieces and coat evenly.
3. Pour everything into the pan, cover with foil, and bake for 20 minutes; remove foil and bake for an additional 45-55 minutes.
4. Make the sauce toward the end of the bread pudding baking time. In a medium pot, stir together butter, cream, and brown sugar; bring to a boil. Reduce to a simmer, stir in pecans, and cook until it begins to thicken, about 5 minutes. Pour over bread pudding just before serving.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
1 box chocolate cake mix
2 c pumpkin puree
1 t pumpkin pie spice
1 c chocolate chips

1. Preheat oven to 350* and line a muffin tin with muffin liners.
2. Combine all ingredients in a large bowl and pour in to muffin liners.
3. Bake for 20-25 minutes.

Roasted Pumpkin/Pumpkin Puree

Roasted Pumpkin/Pumpkin Puree
1 (medium-sized) pumpkin

1. Preheat oven to 350* and take out all but the bottom rack.
2. Wash the outside of the pumpkin thoroughly; stab it about 8-10 times all around.
3. Place pumpkin in a 9x13 pan and put it in the oven; bake for 90 minutes, or until tender enough to poke through with a fork.
4. Slice the pumpkin in half and allow to cool for 15-30 minutes, until cool enough to handle.
5. Use a metal spoon to scrape out the stringy goop and the seeds. (Save the seeds to make these.)
6. Scoop out the flesh of the pumpkin; place in food processor and puree until smooth.
Freezes well.

Pumpkin Soup

Pumpkin Soup
2 T butter
1 onion, diced
2 carrots, peeled and diced
1 (red delicious) apple, peeled and diced
1 1/2 T sage
1- 15 oz can pumpkin
3 c chicken broth
1 c whipping cream
salt and pepper, to taste
Parmesan cheese, to taste

1. In a large pot, over medium heat, melt butter; add onion, carrot, apple, and sage; saute until tender, about 10 minutes.

2. Puree the vegetables (add some of the broth if necessary) and return them to the pot.

3. Add the pumpkin and broth and simmer for 15 minutes; stir in the cream and simmer for an additional 5 minutes.

4. Season with salt and pepper; serve topped with Parmesan cheese.

Cinnamon Pumpkin Spice Cake

Cinnamon Pumpkin Spice Cake
1 box French vanilla cake mix (or white or yellow)
1 T cinnamon
2 c buttercream frosting
1/2 c pumpkin puree
2 t pumpkin pie spice

1. Prepare cake mix per box instructions and add cinnamon. Bake as instructed and let cool.
2. Combine buttercream frosting, pumpkin, and pumpkin pie spice; spread evenly on cake.

Creamy Pumpkin Pie

Creamy Pumpkin Pie
1- 8 oz block [light] cream cheese, softened
2 c canned pumpkin
1 c sugar
1/4 t salt
3 eggs, separated
1 c milk
1/4 c butter, melted
1 t vanilla
1 t pumpkin pie spice
2 prepared pie crusts

1. Preheat oven to 350*.
2. In a large bowl, beat the cream cheese; beat in pumpkin.
3. Stir in sugar and salt; add one whole egg and two egg yolks, milk, and butter, beat until just combined.
4. Stir in vanilla and pumpkin pie spice; pour in to crust and bake for 50-60 minutes, until center is firm. Cool to room temperature on a wire rack.

Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake
Crust:
1 3/4 c graham cracker crumbs (about 1 sleeve)
3 T brown sugar
1/2 t cinnamon
1/2 c butter, melted
Filling:
3- 8 oz pkgs [light] cream cheese, softened
1- 15 oz can pure pumpkin
4 eggs, separated
1/4 c sour cream
1 1/2 c sugar
1/2 t cinnamon
1/2 t pumpkin pie spice
1 t vanilla
2 T flour

1. Preheat oven to 350*.
2. In a medium bowl, toss together crumbs, sugar, and cinnamon; stir in butter.
3. Press evenly in a 9" springform pan; set aside.
4. Beat cream cheese; add pumpkin, 3 whole eggs, 1 egg yolk, sour cream, sugar, cinnamon, and pumpkin pie spice.
5. Stir in vanilla and flour; beat until just combined.

6. Pour filling in to crust and bake for 1 hour. Remove from oven and let sit until cheesecake comes to room temperature. Cover with plastic wrap and place in the fridge for at least 4 hours.

[Cheesecake Factory] Pumpkin Cheesecake

[Cheesecake Factory] Pumpkin Cheesecake
1 1/2 c graham cracker crumbs (1 sleeve crackers)
5 T butter, melted
1 T + 1 c sugar
3- 8 oz pkgs [light] cream cheese, softened
1 t vanilla
1 c canned pumpkin
3 eggs
1 t pumpkin pie spice
whipped cream

1. Preheat oven to 350*.
2. Combine crumbs, butter, and 1 tablespoon of sugar; press in to the bottom and halfway up the sides of a springform pan.
3. Bake for 5 minutes and then set aside.
4. Beat the cream cheese, vanilla, and remaining cup of sugar with an electric mixer; add pumpkin, eggs, and pumpkin pie spice and mix until just combined. Do not over mix it, or it will crack on top like the picture below.
5. Pour in to crust and bake for 60-70 minutes, until light brown; cool cheesecake to room temperature and then place in the fridge until chilled. Top with whipped cream.

Pumpkin Rolls

Pumpkin Rolls
2 cans crescent rolls
4 oz cream cheese, softened
6 T brown sugar
1/4 c canned pumpkin
1 t pumpkin pie spice

1. Preheat oven to 350* and grease a 9x9 pan OR a loaf pan (see #4).
2. Unroll the crescent rolls and place them side by side to make a long rectangle; use a rolling pin to bring the seams together so that it's one continuous piece.
3. In a small bowl, beat together remaining ingredients; spread over crescent dough, leaving about 1/2" border on the long sides.
4. Starting on one long side, roll up the dough. Now you can either slice like cinnamon rolls (9x9 pan), or bake as a log and slice after baking (loaf pan).
5. Bake for 30 minutes, until golden brown. Let cool for 5-10 minutes before frosting.

Pumpkin Cream Cheese Frosting
4 oz cream cheese, softened
1/2 c powdered sugar
1 t vanilla
2 t canned pumpkin

1.  In the same bowl you used before (no need to dirty another dish, just rinse it out), cream all ingredients.

Pumpkin Pie Crescents

Pumpkin Pie Crescents
2 cans crescents
4 oz cream cheese, softened
1 c canned pumpkin
2 t + 1 T pumpkin pie spice, separated
1/2 c sugar, separated

1. Preheat oven to 375*; line a cookie sheet with foil and grease.
2. Roll out crescents and cut each in half, lengthwise.
3. Beat cream cheese and pumpkin; stir in 2 teaspoons pumpkin pie spice and 1/4 c sugar.
4. Spoon mixture on to each crescent and roll up.
5. Combine remaining tablespoon pumpkin pie spice and 1/4 c sugar; roll each of the crescents in the sugar mixture.
6. Place crescents on baking sheet and bake for 15-18 minutes.

 

Pumpkin (Chocolate Chip) Bread

Pumpkin (Chocolate Chip) Bread
2 c [whole wheat] flour
2 t cinnamon
1 t baking soda
1/4 t baking powder
1/2 t salt
1 1/2 c sugar
3/4 c canola oil
3 eggs
1 t vanilla
1- 29 oz can pure pumpkin
1 1/2-2 c chocolate chips (opt)

1. Preheat oven to 325*; butter and sugar two loaf pans.
2. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl.
3. In a large bowl, mix sugar, oil, eggs, and vanilla; add pumpkin.
4. Fold dry ingredients, including chocolate chips, in to wet ingredients and blend until just incorporated.
5. Bake for 1 hour and 15 minutes, until knife inserted comes out clean.
6. Cool for 15 minutes and then turn out on to cooling rack to cool completely.

Pumpkin Roll

A healthier take on a classic holiday treat.

Pumpkin Roll
5 eggs, separated (3 whites, 2 whole)
1 1/2 c sugar
1- 15 oz can pumpkin
1 1/2 t lemon juice
1 1/2 c whole wheat flour
1 1/2 t baking powder
1 T cinnamon
1 1/2 t ginger
3/4 t nutmeg
3/4 t salt
Filling*
8 oz [fat free or light] cream cheese, softened
1 c [fat free or light] cool whip
1 c powdered sugar, opt

1. Preheat oven to 375*; grease, line with parchment paper, then grease and flour a jelly roll pan.
2. In a large bowl, beat 3 egg whites and 2 whole eggs on high, about 5 minutes.
3. Gradually beat in sugar; fold in pumpkin and lemon juice.
4. In a separate bowl, sift together dry ingredients; fold in to pumpkin mixture.
5. Spread evenly on to pan and bake for 13-15 minutes. Cake should spring back at the touch; do not over bake or else your cake will break when rolled.
6. Immediately turn out on to a clean hand towel that has been sprinkled with powdered sugar and remove parchment paper (the cake should be a little moist); roll up towel and cake together and cool completely, at least an hour.
7. Whip cream cheese, beat in cool whip and powdered sugar.
8. Unroll pumpkin roll and spread filling evenly over cake; roll back up (sans towel), wrap in plastic wrap, and refrigerate at least 45 minutes before serving.
*I wouldn't recommend using fat free cheese and cool whip unless you want to add the powdered sugar; it's just not very sweet when they're both FF.

Pumpkin Seeds

Pumpkin Seeds
pumpkin seeds, from one large pumpkin
salt, to taste

1. Preheat oven to 350* and grease a baking sheet.
2. Wash seeds and make sure to get all of the pumpkin guts off of them.
3. Place one layer of wet seeds on baking sheet; sprinkle with salt.
4. Bake for about 15 minutes, until light brown.

Turtle Pumpkin Pie

Turtle Pumpkin Pie(s)
*makes 2 pies
2 graham cracker crusts
1 c caramel topping, divided
2c pecan pieces, divided
1 c cold milk
2- 3.5 oz pkgs vanilla instant pudding
1 c canned pumpkin
1 t cinnamon
1 t nutmeg
1- .5 pt whipping cream
2 c whipped cream, divided

1. Pour ¼ cup caramel topping into each crust; sprinkle with ½ cup pecans.
2. Whisk together milk, pudding mixes, pumpkin, and spices until well blended; stir in whipping cream. Spread over pecans in crust.
3. Refrigerate at least one hour. Top each pie with half of the remaining caramel topping and pecans (and half of the whipped cream) just before serving.

Pumpkin Bars

Pumpkin Bars

5 eggs

2 1/2 c sugar

1 1/4 c oil
1 t vanilla
1- 15oz can pumpkin

2 1/2 c flour

1 t baking soda
1 t baking powder

1 t salt

1 T cinnamon
1-1 1/2 c chocolate chips (opt)

1. Preheat oven to 350*.

2. Mix together eggs, sugar, oil, vanilla, and pumpkin.

3. Fold in dry ingredients and pour into jelly roll pan, or 9x13 if you want them thicker.

Opt- you can sprinkle those chocolate chips on top, or you can frost with cream cheese frosting after it comes out of the oven.

4. Bake for 30 minutes in jelly roll or 45 minutes in 9x13, check with toothpick test. Do not over bake.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1- 15oz can of pumpkin puree
1 box spice cake mix
2c chocolate chips

1. Preheat oven to 350*.
2. Mix ingredients.
3. Bake for 15 minutes.