Recipes for Pumpkin

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Pumpkin Spice Latte Recipe

Pumpkin Spice Latte Ingredients

  • Pumpkin Spice Latte Recipe

    Pumpkin Spice Latte Recipe

    2 tablespoons canned pumpkin puree

  • 1 teaspoon vanilla extract
  • 2 tablespoons white sugar
  • 1 cup milk
  • 1/4 teaspoon pumpkin pie spice
  • 1 (5 fluid ounce) jigger brewed espresso

How to make Pumpkin Spice Latte

  • Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking
    constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug
    and pour the pumpkin spiced milk over it.
  • Pumpkin Spice Latte ready to serve.

Prep Time:2 Min
Cook Time:5 Min
Ready In:7 Min
Servings: 1

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Pumpkin Soup Recipe

Pumpkin Soup Ingredients:

Pumpkin Soup Recipe

Pumpkin Soup Recipe

  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L chicken or vegetable stock
  • 1/2 cup (125ml) thin cream

How to make Pumpkin Soup:

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

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Iced Pumpkin Cookies Recipe

Iced Pumpkin Cookies Ingredients

  • Pumpkin Biscotti Recipe

    Pumpkin Biscotti Recipe

    2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

How to make Iced Pumpkin Cookies

  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
  • Pumpkin Biscotti is ready to serve.

Prep Time:20 Min
Cook Time:20 Min
Ready In:1 Hr 20 Min

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Pumpkin Biscotti Recipe

Pumpkin Biscotti Ingredients:

  • Pumpkin Biscotti Recipe

    Pumpkin Biscotti Recipe

    2 eggs

  • 1/2 cup brown-rice syrup or 1/2 cup granulated sugar
  • 3/4 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 2 cups whole wheat pastry or all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup currants or raisins
  • 1/4 cup chopped walnuts

Hardware:

  • Whisk
  • Medium bowl
  • Large bowl
  • Parchment paper
  • Baking sheets
  • Mixer
  • Bread knife

How to make Pumpkin Biscotti

Line cookie sheet with parchment paper. Preheat oven to 350 F.

Combine eggs, brown-rice syrup or sugar, pumpkin, vanilla extract, cinnamon, nutmeg, allspice and ginger in medium bowl.

In medium bowl, whisk together flour and baking powder; add to pumpkin mixture. Mix well. Stir in currants and nuts.

On prepared cookie sheet form one long, flat loaf, bake for 35 to 40 minutes.

Cool on a wire rack for 15 minutes. Slice loaf using bread knife into 16 pieces. Arrange slices on their sides on the baking sheet and bake for 30 minutes or until crisp and lightly golden.

Cool thoroughly; store covered.

Pumpkin Biscotti is ready to serve.

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Pumpkin Crunch Cake Recipe

Pumpkin Crunch Cake Ingredients

  • Pumpkin Crunch Cake Recipe

    Pumpkin Crunch Cake Recipe

    1 (15 ounce) can pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup margarine, melted
  • 1 (8 ounce) container frozen whipped topping, thawed

How to make Pumpkin Crunch Cake

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  • Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
  • Pumpkin Crunch Cake is ready to serve.

Prep Time:15 Min
Cook Time:1 Hr
Ready In:1 Hr 15 Min

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Pumpkin Cheesecake II Recipe

Pumpkin Cheesecake II Ingredients

  • Pumpkin Roll Cake Recipe

    Pumpkin Roll Cake Recipe

    3/4 cup graham cracker crumbs

  • 1/2 cup ground pecans
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/4 cup butter
  • 3/4 cup white sugar
  • 3/4 cup canned pumpkin
  • 3 egg yolks
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 (8 ounce) packages cream cheese
  • 3/8 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons whipping cream
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

How to make Pumpkin Cheesecake II

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
  • Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
  • Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
  • Pumpkin Roll Cake is ready to serve.
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Pumpkin Roll Cake Recipe

Pumpkin Roll Cake Ingredients

  • Pumpkin Roll Cake Recipe

    Pumpkin Roll Cake Recipe

    3 eggs, separated

  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

FILLING:

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners’ sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners’ sugar, optional

How to make Pumpkin Roll Cake

  • Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
  • In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
  • Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.
  • Pumpkin Roll Cake is ready to serve.

Prep: 30 min. Bake: 15 min. + freezing

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Pumpkin Cake III Recipe

Pumpkin Cake III Ingredients

  • Pumpkin Cake III Recipe

    Pumpkin Cake III Recipe

    2 cups white sugar

  • 1 1/4 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts (optional)

How to make Pumpkin Cake III

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • Pumpkin Cake III is ready to serve.

Prep Time 30 Min
Cook Time:30 Min
Ready In:1 Hr

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Double Layer Pumpkin Cheesecake Recipe

Double Layer Pumpkin Cheesecake Ingredients

  • Double Layer Pumpkin Cheesecake Recipe

    Double Layer Pumpkin Cheesecake Recipe

    2 (8 ounce) packages cream cheese, softened

  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed

How to make Double Layer Pumpkin Cheesecake

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
  • Double Layer Pumpkin Cheesecake is ready to serve.
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Elin’s Pickled Pumpkin Recipe

Elin’s Pickled Pumpkin Ingredients

  • Elin's Pickled Pumpkin Recipe

    Elin's Pickled Pumpkin Recipe

    4 pounds peeled and diced pumpkin

  • 5 cups white sugar
  • 5 cups distilled white vinegar
  • 4 cinnamon sticks
  • 15 whole cloves

How to make Elin’s Pickled Pumpkin

  • Place the pumpkin in a large, deep bowl.
  • In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.
  • Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.
  • Elin’s Pickled Pumpkin is ready to serve.

Prep Time:13 Hrs 50 Min
Cook Time:15 Min
Ready In:14 Hrs 5 Min

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