Pumpkin Pasta

Ingredients

Pasta:

• Kosher salt
• 4 cups all-purpose flour, plus more for dusting
• One 15-ounce can pure pumpkin puree

Sage Butter:

• 1 stick (8 ounces) unsalted butter
• 6 fresh sage leaves
• Kosher salt and freshly ground black pepper

Directions

Special equipment: a pasta machine, optional

Bring a large pot of salted water to a boil. Dust a baking sheet with flour.

For the pasta: Put the flour and pumpkin in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute. 

Turn the dough out onto a floured work surface. Divide into 4 equal pieces. Roll and cut the pasta to desired thickness using a rolling pin or a pasta machine. Cut into the desired shape, transfer to the prepared baking sheet and sprinkle with flour (this keeps the pieces from sticking together). Cover the pasta with plastic wrap for up to 4 hours if you are not cooking right away (see Cook's Note).

Cook the pasta until tender but not mushy (there shouldn't be a line of raw flour in the center), 2 to 5 minutes, depending on the thickness and shape. Drain thoroughly. 

For the sage butter: Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in a teaspoon of salt. Add the drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper.

Total:

30 min

Active:

30 min

Yield:

6 servings

Level:

Easy

Pumpkin Spice Cake

Prep time:  15 mins

Cook time:  50 mins

Total time:  1 hour 5 mins

Serves: 6-8 servings

Ingredients:

1 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1/2 tsp nutmeg
1 cup canned pumpkin
1/4 cup oil
1 tsp vanilla

Topping ingredients:
1 cup brown sugar
1/2 tsp cinnamon
1 1/2 cups hot water

Instructions

1. Whisk together the flour, baking powder, salt, sugar, and all of the delicious fall spices
2. Add the pumpkin, oil, and vanilla to the dry mixture
3. Stir with a spatula until blended
4. Spread into a sprayed 9″ square pan
5. Mix together the brown sugar and cinnamon
6. Sprinkle this dry mixture evenly over the batter
7. Microwave water until hot to the tough about 1½ to two minutes
8. Pour the hot water over the top of the cinnamon/brown sugar mixture
9. Bake at 350° for about 50 minutes
10. This is where the magic happens 🙂
11. The cake will rise to the top and it will be baked, but there will be a sauce under the cake
12. Serve warm with vanilla ice cream and drizzle the sauce over the ice cream - YUM!

Pumpkin Spice Cookie Dough Dip

Yield: 3 cups

Ingredients

1 stick Unsalted Butter, softened
1 8-ounce package Cream Cheese, softened
1/3 cup Granulated Sugar
1/4 cup Light Brown Sugar
1 1/2 teaspoon Vanilla Extract
1/2 teaspoon Kosher Salt
1 1/2 teaspoon Pumpkin Pie Spice
1 1/2 cups Semi-Sweet Chocolate Chips
Suggested 'dippers': apple slices, graham crackers, cookies

Instructions

1. Combine the butter, cream cheese and sugars in the bowl of a standing mixer (may also be done with a hand mixer) and cream together.
2. Add the vanilla extract, salt and pumpkin pie spice and mix in. Mix in the chocolate chips. Serve or store sealed in the refrigerator.

Pumpkin Spice Dump Cake

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 6

 

Ingredients

• 1 box Betty Crocker Spice Cake Mix
• 1 can Libby’s Pumpkin Pie Mix {30 oz.} – must be the pie mix, not the 100% pure pumpkin
• 1 tsp. Pumpkin Pie Spice
• 1 stick Butter {1/2 cup or 8 tbsp.}, melted

Instructions

1. Preheat oven to 350 degrees.
2. Spray 9x13 baking dish with nonstick cooking spray.
3. Evenly spread out Pumpkin Pie Mix in baking dish.
4. In medium mixing bowl, combine dry Spice Cake Mix, Pumpkin Pie Spice, and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}.
   
   
5. Sprinkle cake/crumble mixture evenly over pumpkin layer in baking dish.
6. Bake for 25 minutes, or until hot.
7. Serve with some whip cream on top, and a scoop of vanilla ice cream! Double delicious!

Pumpkin Crunch

Ingredients:

• 15 oz can pumpkin
• 12 oz. can evaporated milk
• 3 eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4  teaspoon salt
• 1 box yellow cake mix
• 1 cup butter, melted
• 1 cup chopped pecans

Directions:

1.  Preheat oven to 350.  Grease 9×13 baking pan.

2.  Combine pumpkin, milk, eggs, sugar, salt and spices.  Mix well and pour into prepared pan.

3.  Sprinkle dry cake mix over pumpkin mixture, then add the pecans on top.  Drizzle melted butter over pecans.

4.  Bake 55 – 60 mins. until cake tester comes out clean.  Let cool.  Serve with whipped cream or cool whip.

Enjoy & Happy Thanksgiving!!

Pumpkin Sheet Cake

INGREDIENTS

• 2 sticks Salted Butter
• 2 cups Pumpkin Puree (not Pumpkin Pie Filling!)
• 2 teaspoons Pumpkin Pie Spice
• 3/4 cups Boiling Water
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 2 teaspoons Baking Soda
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Maple Extract (optional)
•  FROSTING
• 8 ounces, weight Cream Cheese, Softened
• 1 stick Butter, Softened
• 1 pound Powdered Sugar, Sifted
•  Dash Of Salt
• 1 Tablespoon Half-and-half Or Milk (more If Needed For Thinning)

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.

In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin and pumpkin pie spice until it's totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.

In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.

In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.

To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.

Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft. 

PREP TIME:

35 Minutes

DIFFICULTY:

Easy

COOK TIME:

25 Minutes

SERVINGS:

18 Servings

Pumpkin chocolate chip cookies

Ingredients:

• 1 cup canned pumpkin
• 1 egg
• 1/2 cup vegetable oil
• 1 cup white sugar
• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp milk
• 1 TB vanilla
• 1 11oz bag chocolate chips

Directions:

1. Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
2. Add vanilla and chocolate chips and stir until combined.
3. Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.

Pumpkin Chocolate Swirl Loaf

Yield: 12 servings

1 ¾ cups unbleached flour

1 teaspoon baking powder

1 teaspoon baking soda

1 ½ teaspoons pumpkin pie spice

½ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

1 ¼ cups granulated sugar

3 eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

4 ounces semisweet or bittersweet chocolate, cut into pieces

1. Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch nonstick loaf pan.

2. In a mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt and stir together.

3. In a large bowl, with electric mixer, beat butter until softened. Add sugar and continue beating. Add eggs and beat until well-blended. Add pumpkin, vanilla and finally the flour mixture, beating just until well-blended.

4. Melt chocolate in a double boiler over medium-high heat until melted, about 5 minutes. Or melt in a glass bowl in microwave for about 1 ½ to 2 minutes, or until melted and smooth.

5. Spoon half the batter into prepared loaf pan. Drop spoonfuls of half the chocolate on top of batter and then swirl chocolate into batter with a wooden skewer. Repeat with remaining batter and chocolate, making sure to swirl chocolate into pumpkin well (but leaving very visible streaks).

6. Bake loaf in preheated oven about 1 hour or until skewer inserted into center comes out clean. Let loaf cool at least 15 minutes, then invert onto a wire rack. Serve warm or at room temperature, sliced.

Pumpkin Dump Cake

Ingredients:

1 box of Spice flavored Cake Mix
15oz. can of pumpkin puree
3/4 cup brown sugar
3 eggs
10 oz. can evaporated milk
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1 stick of butter, melted
whip cream and/or nuts for topping if desired

Directions: 

Mix pumpkin, eggs, brown sugar, milk, cinnamon, and pumpkin pie spice in a large bowl. 

Pour into a greased 9×13 baking dish. 

Pour cake mix on top of mixture evenly. 

Drizzle butter on top of cake mix. 

Bake 45-50 minutes at 350 degrees until the edges are brown. 

Top with whip cream, nuts, or even ice cream. 

Serves about 10-12.

Pumpkin Ice Cream

Ingredients:

• 1 cup fresh pumpkin puree or canned
    unsweetened pumpkin puree
• 1 tsp. vanilla extract
• 2 cups heavy cream
• 3/4 cup firmly packed dark brown sugar
• 5 egg yolks
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• Pinch of freshly grated nutmeg
• 1 Tbs. bourbon

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Prep Time: 10 minutes 

Cook Time: 10 minutes 

Servings: 6

No Bake Pumpkin Pie

Ingredients

1 cup heavy whipping cream
1/2 cup powdered sugar
1 15 oz. can pumpkin purée
1 8 oz. block cream cheese, softened  
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt 
1 graham cracker pie shell 
 

Preparation

In a stand mixer, whip cream until to soft peaks. 
Add powdered sugar to incorporate. 
In a medium-size mixing bowl, beat the cream cheese and canned pumpkin with a hand mixer until there are no lumps. 
Add pumpkin pie spice, cinnamon and salt. 
With a large rubber spatula, carefully fold the whipped cream into the pumpkin cream cheese mixture, being careful not to deflate the cream. 
Once completely incorporated, pour mixture into the pie shell and refrigerate for 24 hours. Serve with whipped cream and a sprinkle of cinnamon. 

Pumpkin Spice Muffins

Prep time:  5 mins

Cook time:  20 mins

Total time:  25 mins

 

Ingredients

• 1 can Libby’s 100% Pure Pumpkin {15 oz.}
• 1 box Betty Crocker Spice Cake Mix {15.25 oz.}

Instructions

1. Preheat oven to 350 degrees.
2. Beat together Pumpkin and Spice Cake Mix.
3. Spoon mixture into muffin liners in your muffin pans.
4. Bake for 20 – 25 minutes, or until done. ENJOY!!