Pumpkin Custards with Gingersnap Crumble

I don’t know about you, but around this time of year I get a little tired of pumpkin pie and just don’t feel like eating it on Thanksgiving. I know what you’re going to say…”What, no pumpkin pie on Thanksgiving?!?” Yes, no pumpkin pie on Thanksgiving, but definitely PUMPKIN CUSTARD on Thanksgiving! I made this for dessert tonight for family dinner and everyone loved it! My oldest brother admitted that he hates pumpkin pie, but really liked this dish, score!

Pumpkin Custards with Gingersnap Crumble

Ingredients:

1/2 C pumpkin puree
1/2 t ground ginger
1/2 t ground cinnamon
1/2 C packed dark brown sugar
2 C evaporated milk
1 large egg plus 2 egg yolks

Gingersnaps (homemade or store-bought) for crumbling & garnish

Directions:

Bring 1 quarter water to boil for a water bath. Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees.

Heat pumpkin, ginger, and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes. Whisk in brown sugar and evaporated milk. Bring to a simmer.

Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, and then pour into custard cups. Set pans in oven and carefully pour enough water in the pan to come halfway up the sides of the cups.

Bake until the custards are set, about 30 minutes. Remove custard cups from the baking dish and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.

The custards straight from the oven.

Just before serving, crush a few gingersnaps and sprinkle to garnish.

Makes 8 Custards  

Source: Adapted from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Pumpkin & Barley Soup

This was such a refreshing, fall soup. I really liked the pumpkin in it and I LOVED the barley. Barley is my new favorite ingredient to add to my fall soups; it’s delicious and hearty without being heavy.

Pumpkin & Barley Soup

Ingredients:

8 ounces cooked andouille or smoked sausage links, chopped

1 small onion, chopped

1 T snipped fresh sage

1 T vegetable oil

1 C quick-cooking barley

1 t instant chicken bouillon granules

1 15 ounce can pumpkin

1 15 ounce can white beans, rinsed & drained

2 T maple syrup

1 T cider vinegar

Directions:

In 4-quart pot or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water, and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally.

Stir in pumpkin, maple syrup, white beans, and vinegar; heat through. Season to taste with salt and pepper.

Makes 4 servings

Source: adapted from Better Homes and Gardens

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Pumpkin Whoopie Pies & Fall Crawl - Day 9

I’m so excited that it’s my day along the Fall Crawl! For those of you joining me from the Crawl, welcome!

As I’ve mentioned on my blog before, I grew up in New England and the cuisine found there has definitely made a lasting impression on me. Now that it’s fall and I no longer live in New England I tend to get nostalgic this time of year. New England, hands down, is the capital of fall: the crisp smell of leaves and apples that permeates the air, harvest festivals, apple-picking, fried dough, apple fritters, and the amazing fall colors. Yup, I miss home.

So, in honor of my New England roots I wanted to make an adaptation of a treat that originated there: the whoopie pie! Some people call them the new cupcake and I think they’re every bit as good (and cute) as the cupcake…so they may have something there! This recipe uses a lot of spices, but I think that’s what makes them so good. If you gather all the ingredients to make this recipe, you should be set for the entire fall baking season as far as spices go! Enjoy!

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Ingredients:

For the pumpkin cookies:
3 C all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
2 T cinnamon
1 t ground ginger
½ t ground nutmeg
1 C granulated sugar
1 C dark brown sugar, firmly packed
1 C vegetable oil
3 C chilled pumpkin puree
2 large eggs
1 t vanilla extract

For the maple cream cheese filling:
3 C powdered sugar
½ C unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
3 T maple syrup
1 t vanilla extract

Sprinkles for garnish (optional)

Directions:

To make the pumpkin cookies:

Preheat the oven to 350° F.  Line two baking sheets with parchment paper.  In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices.  Set aside.  In a separate bowl, whisk sugars and oil together.  Add the pumpkin puree and whisk to combine thoroughly.  Add the eggs and vanilla and whisk until combined.  Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop the dough onto the prepared baking sheets (about 1.5-2 tablespoons.), about 1 inch apart.  Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.  Remove from the oven and let the cookies cool on the pan for about 10 minutes.  Transfer to a wire rack to cool completely.  Repeat with remaining dough.

To make the filling:

In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth with no visible lumps.  Add the cream cheese and beat until combined.  Add the powdered sugar, maple syrup and vanilla and beat until smooth.  Be careful not to overbeat the filling or it will lose structure. If you feel the filling is too loose, simply put it in the fridge for about 30 minutes to firm up.

To assemble, turn half of the cooled cookies upside down.  Pipe filling onto the flat side of the overturned cookies.  Place another cookie, flat side down, on top of the filling.  Press down slightly so that the filling spreads to the edges of the cookie.  Repeat until all the cookies are used.  If you’re using sprinkles to garnish the cookies, hold each whoopie pie in your hand and sprinkle the garnish in the crack of the whoopie pie and turn until all the exposed frosting is covered. Refrigerate for at least 1 hour to firm before serving.

This made about 18 large Whoopie Pies

Source: adapted from Annie’s Eats

Here’s the schedule for the rest of the crawl:

Sept 28th – Kim & Lars http://larskim.com/
Sept 29th - Deia http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
Meli's will be our Second blog hop /Linky Party

October 1st - Renee - http://renee-joyjourney.blogspot.com/

October 2nd - Rachel - http://crinklephotography.blogspot.com/

October 3rd - All Projects Linky, Giveaway & thanks to all that joined us in on the crawl!

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Pumpkin Cream Cheese Muffins & September Fall Crawl's 1st Stop

 

Before I get to my muffins, I wanted to let you all know about a fabulous Fall-inspired blog hop I will be taking part in over the next two weeks. Marilyn from The Artsy Girl Connection has put together a fabulous line up of bloggers to share fall-inspired recipes, crafts, projects, etc. Marilyn started the crawl today with the cutest pumpkin project. Head on over to her blog to check it out!!!

Fall Crawl Schedule

Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th – Kim & Lars http://larskim.com/
Sept 29th - Deia http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/

Renee's will be our Second blog hop /Linky Party

October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Pumpkin Cream Cheese Muffins
I always associate anything pumpkin with fall. Fall here in Arizona means: the temperature has finally dipped below 100°F, we can get cold water from the faucet again (during the summer it’s only warm or hot water from the faucet), and you can sun bathe by the pool without completely melting!

These muffins were so deliciously aromatic and filled the house with the most amazing smell. I can’t decide if they smelt better or tasted better. Try them for yourself and you decide!

Pumpkin Cream Cheese Muffins

Ingredients:

For the filling:
8 oz cream cheese, softened
1 C confectioners’ sugar

For the muffins:
3 C all-purpose flour
1 t ground cinnamon
1 t ground nutmeg
1 t ground cloves
1 T pumpkin pie spice
1 t salt
1 t baking soda
4 large eggs
2 C sugar
2 C pumpkin puree
1¼ C vegetable oil

For the topping:
½ C sugar
5 T flour
1½ t ground cinnamon
4 T cold unsalted butter, cut into pieces

4 T chopped pecans

Directions:

For the filling:

Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 6 hours.

For the muffin batter:

Preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

For the topping:

Combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Add the chopped pecans and mix until incorporated. Transfer to the refrigerator until ready to use.

To assemble the muffins:

Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving. Wait for the muffins to cool for about 30 minutes, and then enjoy! (It will be super tempting to bite right into one of these muffins right away, but you want to wait because the cream cheese filling is super hot right out of the oven!)

Makes 24 muffins

Source: adapted from Annie’s Eats

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Chewy Pumpkin Chocolate Chip Granola Bars

I can not believe how quickly this recipe came together! I think it took me all of 5 minutes to prep the recipe.

Note: the original recipe called for ¾ cup brown sugar and I cut it back to 2/3. It also called for 1 cup of chocolate chips and I only put in ½ cup because I’m not crazy about too many chocolate chips in my granola bar. Other than the two changes I made, it’s a solid recipe for chewy granola bars!

Chewy Pumpkin Chocolate Chip Granola Bars

Ingredients:
3 1/4 C rolled oats
1/2 t pumpkin pie spice
1/2 t cinnamon
1/4 t nutmeg
1/2 t salt
2/3 C brown sugar
1/2 C pumpkin puree
1/4 C applesauce
1/4 C honey
1 t vanilla extract
1/2 C mini chocolate chips

Directions:
1. Preheat oven to 350F. Lightly grease an 8-inch baking pan and set aside.
2. In a large bowl, whisk together oats, spices, and salt.
3. In a separate bowl, mix brown sugar, pumpkin, applesauce, honey, and vanilla until smooth. Add oat mixture and beat until oats are completely coated. Stir in chocolate chips.
4. Press oat mixture into the prepared pan, using a spatula to spread evenly. Bake for 30 minutes, until golden. Cool on a wire rack fro 5 minutes before cutting into bars and cooling completely.

Source: Adapted from The Sweet’s Life

Pumpkin Cornbread

I changed this recipe around a little because I like moist cornbread as opposed to a drier corn bread. I added sour cream to the mixture and increased both the flour and corn meal by ¼ cup. This cornbread is a nice twist on a classic, and I think it’s the perfect accompaniment to many fall soups and stews.

Pumpkin Cornbread

Ingredients:

1-1/4 C flour

1 T baking powder

1 t kosher salt

1/2 t ground cinnamon

1/4 t ground nutmeg

1/2 C brown sugar

1-1/4 C cornmeal

2 eggs

1/2 C sour cream

1 C pumpkin puree

1/4 C olive oil

1 T molasses

butter

Directions:

Preheat the oven to 400 degrees. Grease an 8×8″ cake pan. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside. In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the sour cream, pumpkin, oil, and molasses. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top. Dot the top of the batter with little pads of butter. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Source: adapted from Sweet Pea’s Kitchen

Pumpkin-Chocolate Cheesecake Bars

I have to admit that I’m not really a fan of cheesecake or cheesecake bars for that matter. I didn’t care for these bars, but everyone else who tried them loved them. My husband, who is brutally honest, gave these bars 9 out of 10. So, if you enjoy cheesecake, give these a shot!

Pumpkin-Chocolate Cheesecake Bars

Ingredients:

1-1/4 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

2 8-ounce packages cream cheese, softened

1-3/4 cups sugar

3 eggs

1 cup canned pumpkin

1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla

1/4 teaspoon salt

6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces

2 tablespoons butter

1-1/4 cups sour cream

1/4 cup sugar

Grated fresh nutmeg and/or milk chocolate or semisweet chocolate curls

Directions:

Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.

In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls. Makes 24 to 36 bars.

*Test Kitchen Tip: To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you'll end up with two half-triangles from the ends of each strip).

To Make Ahead: Bake and chill cookies as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.

Source: Better Homes and Gardens

Pumpkin Banana Bread

A great sweet bread recipe that marries two of my favorites: pumpkin bread and banana bread. Enjoy!

Pumpkin Banana Bread

Ingredients:

3 large eggs (extra large eggs work well in this recipe too)

1 & 1/2 cups granulated sugar

1 teaspoon pure vanilla extract

1 cup butter, brought to room temperature

3 large, ripe bananas

1 cup canned pumpkin

1 cup sour cream

5 cups all-purpose flour

1 tablespoon baking soda

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon salt

1 & 1/2 cups toasted pecans

Directions:

Preheat oven to 350 degrees F. Cream the first 4 ingredients. Puree the bananas in a food processor and mix into the pumpkin. Add to the creamed mixture. Stir in the sour cream. Slowly add the remaining ingredients, mixing until evenly blended. Next grease and flour three (3) 8x5" loaf pans, filling each 1/2 full with batter. Bake in the center of a 350 degree F oven for 50-60 minutes, or until a wooden pick inserted into the center of each loaf comes out clean. Remove from oven, carefully turn loaves out of pans, and cool on wire racks. Wrapped airtight, may freeze leftover loaves up to 1 month. This recipe may also divide the recipe by thirds to produce only 1 loaf at a time. 

Yield: 3 loaves (serves 10-12 per loaf) 

Source: Inn Cuisine