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November 2011 Moms
Kelly1109
member
Favorite pumpkin/fall recipe
Kelly1109
member
I am off the next two days because DD's daycare is closed so thinking about making some goodies. So what are your favorite pumpkin or fall recipes? I remember someone posted something a few weeks ago but I forogt to save it!
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Re: Favorite pumpkin/fall recipe
Here is a link to a super easy recipe made with pumpkin and twinkies. I tried it out for Thanksgiving several years ago when I wanted to contribute in spite of my limited culinary skills. My family has asked for it ever since, so it has become my tradition! It's better if it sits over night.
https://www.food.com/recipe/layered-pumpkin-dessert-194913
I don't have a recipe for this, but I've eaten it in restaurants and at friends' homes: pumpkin whoopie pies with maple cream cheese filling. I think the recipe is similar to that of a pumpkin roll, but it's formed differently.
Simple & low fat pumpkin muffins:
-box of spice or carrot cake mix
-15oz can of pumpkin
-1/2c applesauce
Mix ingredients and put into a sprayed cupcake pan for however long cake mix says. They are super moist and make the house smell so good!
I made pumpkin muffins recently and froze them for after the baby comes:
https://traceysculinaryadventures.blogspot.com/2009/03/pumpkin-pie-muffins.html
I love pumpkin recipes! I'm excited for this thread because I always like baking ideas.
I have a recipe for a pumpkin cream pie that is always a hit when I make it. It's not gluten free, has tons of dairy, and is definitely something indulgent, but worth it if it won't pose a health risk to your specific dietary needs!
Crust: (you can use store bought if you want, but the homemade works better)
1 1/2 packages of graham crackers (12-15 of the "sheets")
1/2 cup powdered sugar
1 stick of butter, melted
Filling:
1 box (3oz) Vanilla cook & serve pudding (instant doesn't work, trust me!)
1 cup half & half
1/2 cup heavy cream
pinch of cinnamon
pinch of nutmeg
pinch of ground cloves
1/2 cups plus 3 tablespoons pure pumpkin puree
1/2 cup (additional) heavy cream
2 tablespoons brown sugar
Preheat oven to 300 degrees. Crush the graham crackers or put them in a food processor until they are semi-fine crumbs. Add in powdered sugar and melted butter, and mix very well. Press into the bottom and sides of a pie pan until it looks like a pie crust, and then bake for 0-10 minutes until it's "set"- it gets a pretty golden color and looks almost like a solid cracker again. Pull it out of the oven, set it aside to cool, and shut off the oven. You won't need it again.
In a medium saucepan, mix the pudding mix, half and half, first batch of cream and the spices together. I usually just toss in a dash of each and taste to see if I like it or not. Bring to a boil over medium, stirring constantly until it's nice & bubbly & thick, like you'd expect pudding to be. Remove it from the head, cover it, and let it cool. Once it's partially cooled, toss it in the fridge for a couple of hours so it cools completely.
Once it's all cool, pull it out of the fridge. In a separate medium sized mixing bowl, add the other 1/2 cup of cream and the brown sugar and mix it with a mixer until it's fluffy like whipped cream should be. Gently fold in the pumpkin mixture until it's well combined. Pour the whole thing into the crust, cover and refrigerate for at least a couple of hours so it all can set up together. If you feel fancy, sprinkle some more graham cracker crumbs on top.
They sell pumpkin puree all year round when you can't buy fresh
Here are my fav's :
pumpkin oatmeal cookies
pumpkin bread with cream cheese frosting
pumpkin ravioli
pumpkin risotto
roasted pumpkin soup