Pumpkin Paradise

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By Rebecca Barnes

Pumpkin fans usually start their celebration of all things pumpkin on Sept. 1. From coffee to candles, fall fans begin before the leaves change and temperatures cool. This month we’re bringing you some popular pumpkin treats our readers have enjoyed over the years.

Pumpkin-Maple Cream Trifle

Provided by Pampered Chef
Ingredients
• Maple walnuts (optional, see Cook’s Tip)
• 1 box (14.4 oz/400 g) whole graham crackers (5 x 2 in./13 x 5 cm)
• 1/2 cup (125 mL) plus 3 tbsp (45 mL) pure maple syrup (Do not use maple-flavored pancake syrup.),
divided
• 1 pkg (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling
• 1/2 cup (125 mL) milk
• 1 can (15 oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups/425 mL)
• 2 tsp (10 mL) Cinnamon Plus® Spice Blend
• 1 container (12 oz/1 L) frozen whipped topping, thawed, divided
• Additional Cinnamon Plus® Spice Blend Plus
Directions
1. Prepare maple walnuts, if desired; set aside. Coarsely break graham crackers into stainless (6-qt./6-L) mixing bowl. Place 1/2 cup (125 mL) of the maple syrup in a small batter bowl; microwave on high 60-90 seconds or until hot. Pour hot syrup over crackers; toss to coat and set aside.
2. For pumpkin filling, combine pudding mix and milk in stainless (4-qt./4-L) mixing bowl; whisk until mixture begins to thicken. Add pumpkin and spice blend to pudding mixture; whisk well. Fold 2 cups (500 mL) of the whipped topping into pudding mixture; set aside.
3. For maple cream, combine remaining 3 tbsp (45 mL) maple syrup and remaining whipped topping in a stainless (2-qt./2-L) mixing bowl; fold gently. Attach open star tip to a Pampered Chef Easy Accent® Decorator; fill with 2/3 cup (150 mL) of the maple cream and set aside for garnish.
4. To assemble trifle, place one-third of the graham cracker mixture over the bottom of a trifle bowl. Top with half of the pumpkin filling, spreading to edges. Top with another third of the graham cracker mixture. Top with remaining maple cream, spreading to edges. Top with remaining graham cracker mixture and pumpkin filling. Cover; refrigerate 4 hours or overnight. Garnish with maple walnuts, if desired, and pipe with reserved maple cream. Sprinkle with additional spice blend, if desired.

Yield: 24 servings of about 1/2 cup (125 mL)
Nutrients per serving: Calories 180, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 2 g, Sodium 160 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 1 starch, 1 fruit, 1 fat (2 carb)
Cook’s tips:
Soaking the graham crackers with hot maple syrup will soften the crackers to a cake-like consistency.
To make maple walnuts, combine 2 tbsp (30 mL) butter and 3 tbsp (45 mL) pure maple syrup in (10-in./24-cm) sauté pan. Stir over medium heat until butter is melted. Add 1 cup (250 mL) walnut halves and cook, stirring constantly, 5-7 minutes or until walnuts are evenly browned. Spread walnuts in a single layer on
parchment paper; cool completely.

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend.
Visit pamperedchef.biz/ for more!

Pumpkin Scones

By Jason Shriner
If you can, create your own spice blend using cinnamon, nutmeg, clove and ginger. Try adding different non-traditional spices like black pepper for a twist. Pepitas, or hulled pumpkin seeds, are deep green and are usually found in Latin food markets. Toast them until they pop and are golden-green for maximum flavor. Makes about 16 scones
Ingredients
• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ – 1 teaspoon pumpkin pie spice
• 4 ½ ounces pumpkin puree
• 1 whole egg
• 2 ½ ounces hulled pumpkin seeds (pepitas), toasted
• 3 ounces very cold unsalted butter, cut into cubes
• ½ cup powdered sugar
• 2 teaspoons whole milk
Directions
1. Combine the dry ingredients on the mixer and blend together using the paddle attachment on your mixer.
2. Add the butter and mix on low speed until the dough resembles coarse meal and there are varying sized chunks of butter.
3. In a separate bowl whisk together the pumpkin puree, heavy cream and eggs.
4. Add the wet ingredients and mix until just combined. Add the pepitas and mix thoroughly.
5. Divide dough into four equal pieces and shape into discs.
6. Cut into triangles by cutting the disc in half and then in half again (like a pie) and bake at 400° F for 14-16 minutes.
7. Optional: Combine the powdered sugar and whole milk to form a thick icing and drizzle over cooled scones. The icing will harden as it dries but avoid drizzling too early prior to serving. The icing can absorb the green from the pumpkin seeds.
Storage:
• 7 days room temperature
• 14 days refrigerated
• 6 months frozen

Pumpkin Pie Donuts

From McCormick.com

Ingredients
Donuts
• 2 cups all-purpose baking mix
• 1/4 cup granulated sugar
• 2/3 cup milk
• 1 egg, lightly beaten
• 1 tablespoon McCormick® Pure Vanilla Extract
• 1 teaspoon McCormick® Pumpkin Pie Spice
Vanilla Glaze
• 4 cups confectioners’ sugar
• 1/2 cup milk
• 11/2 teaspoons McCormick® Pure Vanilla Extract
Maple Glaze
• 4 cups confectioners’ sugar
• 1/2 cup milk
• 1 teaspoon McCormick® Imitation Maple Flavor
Mocha Glaze
• 8 ounces semi-sweet baking chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1 tablespoon McCormick® Pure Coffee Extract
Preparation
1. Preheat oven to 325°F. For the donuts, spray mini donut pan* with nonstick cooking spray. Set aside. Mix all ingredients in medium bowl until well blended. Spoon batter into prepared pan, using 1 tablespoon of batter for each donut.
2. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
3. Meanwhile, for the glaze, mix all ingredients in large bowl until smooth. Remove donuts from pan. Immediately coat in glaze. Place donuts on wire rack set over a baking sheet or waxed paper to cool. For the mocha glaze, place chopped chocolate in large bowl. Set aside. Bring cream to simmer in small saucepan. Stir in coffee extract. Pour over chocolate in bowl. Let stand 5 minutes. Stir until chocolate is melted and
mixture is smooth. Remove donuts from pan. Immediately dip tops of donuts in glaze. Place donuts on wire rack set over a baking sheet or waxed paper to cool. Serves 15
*Note: If you do not have a mini donut pan, use a mini cupcake pan to make donut holes. You may also use an electric donut maker. Prepare as directed.

These delicious recipes will fill your home with the scents of fall and satisfy all of your senses. Enjoy!

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