Pumpkin Sweets

[coronabarb]

Pumpkin Cheesecake Pie
From Diana Rattray Southern U.S. Cuisine


2 packages (8 oz each) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust


Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.

[coronabarb]

Pumpkin Cheesecake with Praline Sauce
from "Pillsbury - The Complete Book of Baking"

CRUST
1 cup graham cracker crumbs (about 16 sqs.)
1/4 cup chopped pecans
1/4 cup butter, melted

FILLING
4 (8 oz) pkg cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup sugar
5 eggs
1/4 cup flour
2 tsp pumpkin pie spice
2 Tbl brandy, optional
1 (16 oz) can (2 cups) pumpkin

PRALINE SAUCE
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cut butter (do not substitute margarine)
1 egg, beaten
1/4 cup chopped pecans
1/2 tsp vanilla

GARNISH
pecan halves, if desired

Heat oven to 350F. In small bowl, combine crust ingredients; press firmly in bottom of ungreased 9" springform pan.

In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 1 cup brown sugar and 2/3 cup sugar until smooth. At low speed, add 5 eggs one at a time, beating just until blended.

In small bowl, combine flour, pumpkin pie spice, brandy, and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour into crust-lined pan. Bake at 350 for 1 hour 20 minutes to 1 hour 30 minutes, or until center is set. Turn oven off; let cake stand in oven 30 minutes with door open at least 4 inches. Remove from oven. Run sharp knife around sides of pan. Cool to room temperature on wire rack. Garnish with pecan halves, if desired. Cover and refrigerate 4 hours or overnight.

In small saucepan over medium heat, combine 1/2 cup brown sugar, water, and 1/4 cup butter. Bring to a boil; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup pecans and vanilla.

Remove sides of pan from cheesecake. Serve sauce slightly warm over wedges of cheesecake. Store in refrigerator.

[coronabarb]

Pumpkin Empanadas
from Recipe Addicts

2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold butter
1 Tablespoon brandy
3 Tablespoons milk

Filling:
1 16 oz can pumpkin puree
3/4 cup brown sugar
2 teaspoons cinnamon or 2 teaspoons fresh anise leaves
1/4 teaspoon nutmeg
1 egg
2 teaspoons vanilla
1 egg beaten with 1 Tbl water for glaze
2 Tablespoons sugar mixed with 1 teaspoon cinnamon

Sift together flour, sugar, baking powder and salt. Cut in shortening and butter until mixture resembles coarse meal. Combine brandy and milk and drizzle over flour mixture, stirring with a fork to distribute. Do not overblend. Form into a flat disk and wrap in plastic wrap. Chill for 30 minutes.

To make filling, blend together pumpkin, brown sugar, spices, egg, and vanilla.

When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4 or 5 inch circles. Place about 2 tablespoons of pumpkin filling on lower half of each dough circle. Fold over top half. Press edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake in 400 degree oven 15 to 18 minutes or until golden.

Sprinkle while still warm with cinnamon sugar. These may be baked a day ahead and warmed in a 350 degree oven for 8 minutes before serving.

[Zana]

Pumpkin Pie Bites

INGREDIENTS
2 refrigerated ready-to-roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pure pumpkin
3 eggs
1 tsp vanilla
1 tsp pumpkin pie spice
round cookie cutter

Optional

1/2 cup chocolate chips
vegetable oil
ziploc plastic baggie

DIRECTIONS
Preheat oven to 350 degrees. Use cookie cutter to cut out 12 circle shapes from each pie crust. You will need to roll the dough a little thinner than it comes out of the box.

Press dough shapes into a 24 mini muffin tray (I used the Pampered Chef one). Apply egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pie crust.

Bake for 12-15 minutes. Remove pies to cool.

Makes 24 mini pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a Ziploc baggie and cut the corner off. Drizzle on pies.

[Zana]

Pumpkin Mousse

6 Servings

Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions
• In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping.
• Fill tart shells.
• Garnish each with additional whipped topping and sprinkle with cinnamon.
• Store in the refrigerator.

Yield: 6 servings.

Recipe source: Mary Dargakis Keffalas on Mom’s Menu Plan face book page.
Peg’s Note: I couldnt fine the Whipped cream cheese spread with cinnamon and brown sugar, so I just got the plain whipped cream cheese spread and added about 2 TBSP of brown sugar and about 1 tsp. cinnamon.

Notes from original poster:
Hi..
I had this for dessert last Thursday when our sons came over for our weekly dinners together. This pumpkin mousse is absolutely wonderful! I will be making this again soon during the fall season.
Enjoy!
hugs,
peg

[Zana]

Chocolate Pumpkin Brownies for Fall
posted by Brandi, selected from Diets in Review
Oct 20, 2011 3:30 pm


By Jennipher Walters for DietsInReview.com
Pumpkins come two ways: fresh or canned. While removing the flesh from your own pumpkin (perfect to do when carving Jack-o-lanterns) is obviously fresher, it can also be quite the chore. So, when it comes to baking and eating pumpkin on a regular basis, canned is your more convenient option, and thankfully, canned pumpkin is just as nutritious as fresh. Our favorite is Farmer’s Market brand organic canned pumpkin.
Pumpkins are high in potassium, magnesium, panthothenic acid, beta carotene and other antioxidants with properties that can help improve immune function and reduce the risk for chronic diseases, such as cancer and heart disease. Pumpkins are also high in fiber, and one cup of fresh pumpkin has a mere 50 calories, while one cup of canned has 80 calories.
Don’t forget about the other parts of the pumpkin! The seeds contain essential vitamins and minerals, including vitamin E, iron, magnesium, potassium, zinc, and are an excellent plant-based source of omega-6 and omega-3 fatty acids. Pumpkin seeds make a wonderful snack!
Pumpkin seed oil is also touted by many for its health properties, as it includes 60 to 90 percent unsaturated fats and is high in linoleic acid.
A recipe like this one for Chocolate Pumpkin Brownies, a DIR original by Terry Grieco Kenny, certainly offers all the seasonal flavors of fall that we love, and with only 83 calories you can have them any time of year for a guilt-free treat!

INGREDIENTS
2 ounces good quality unsweetened chocolate, chopped

1 Tbsp canola oil

2/3 cup canned pure pumpkin puree

3 large egg whites

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 teaspoons vanilla extract

1/2 tsp cinnamon (optional)

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

2/3 cup white whole wheat flour (or 1/3 cup each whole wheat and all-purpose flour)
Raw shelled unsalted pumpkin seeds (optional)

INSTRUCTIONS
1. Preheat oven to 325°F. Line an 8-inch square baking pan with nonstick foil or regular foil coated with nonstick spray.
2. Put chocolate and oil in a medium microwave-safe bowl and microwave on medium until chocolate melts, about 1 1/2 minutes, stirring halfway through cooking time. Stir in pumpkin puree until smooth.
3. In a large bowl, with an electric mixer, beat egg whites, granulated and brown sugars on high until light and fluffy, about 2 minutes.
4. Add vanilla, cinnamon (if using) and salt and beat until blended.
5. Add pumpkin mixture and beat on low until blended. Stir in cocoa and then flour until blended.
6. Scrape batter into prepared pan; smooth top. Sprinkle with pumpkin seeds, if desired.
7. Bake 25 minutes or until a pick inserted in center comes out clean. (A few moist crumbs are OK).
8. Let cool completely on a wire rack. Lift by foil ends onto cutting board and cut into 20 brownies.
There’s no limit to how you can enjoy pumpkin. Also try these recipes:



Read more: http://www.care2.com/greenliving/cho...#ixzz1bRvZpIEi

[Zana]

Pumpkin Seed Oatmeal Cookies
posted by Annie B. Bond
Jan 11, 2006 6:50 pm


Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006).
Here is the perfect seasonal treat for the days that follow the carving of all those Halloween Jack-O’-Lanterns!
Pumpkin seeds, oats, and maple syrup make this a healthful and delicious cookie.
INGREDIENTS
1 3/4 cup brown rice flour

3/4 teaspoon fine sea salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup canola oil

3/4 cup maple syrup

1/4 cup sugar

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

2/3 cup dried shredded coconut

2/3 cup oats

3/4 cup pumpkin seeds
DIRECTIONS
1. Preheat oven to 350F.
2. Combine flour, salt, baking soda, and baking powder in a large mixing bowl. In a separate medium-sized bowl, combine oil, syrup, vanilla, vinegar, and coconut, whisking vigorously until emulsified.
3. Pour wet mixture into dry mixture and stir together until all ingredients are thoroughly mixed. Fold in the oats until evenly combined.
4. Drop 1 tablespoon of dough onto oiled cookie sheet, spreading cookies about 2 inches apart. Bake in preheated oven 15 minutes.
5. Gently remove cookies from sheet and place on cooling rack.
Makes about 30 cookies.


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[Zana]

Sweet Pumpkin Polenta

Served hot or cold, today or tomorrow, this healthy dessert from Cheryl Forberg will become a seasonal favorite.
per serving: 127 calories, 3 g protein, 26 g carbohydrates, 2 g total fat, 0 g saturated fat, 5 g monounsaturated fat, 30 mg omega-3s, 2 g fiber, 17 g sugar, 254 mg sodium

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Yield: Serves 8

INGREDIENTS
The smell of sweet spices will fill the air while this creamy dessert is baking. It’s divine straight from the oven but tastes heavenly the next day when it’s cold—if there’s any left the next day. - Cheryl Forberg, RD

2 cups pumpkin puree, fresh or canned
1 large omega-3 egg, lightly beaten
2⁄3 cup agave nectar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
1 teaspoon pure vanilla extract
1⁄3 cup stone-ground cornmeal or polenta
2 cups water
1 cup low-fat, or fat-free milk
1⁄2 teaspoon salt
toasted pecans (optional)

Instructions
Preheat the oven to 350°F.
Lightly coat a 2-quart soufflé dish or casserole with olive oil cooking spray.
Set aside.

In a large mixing bowl, combine the pumpkin, egg, agave, cinnamon, ginger, cloves, and vanilla extract.
Stir well to combine.
Set aside.

In a 2-quart saucepan, combine the cornmeal, water, milk, and salt; mix well.
Bring to a boil over medium-high heat, stirring constantly.
Cook, stirring, 10 minutes or longer until thick and smooth.
Remove from the heat.
Carefully pour in the reserved pumpkin mixture and stir to combine.
Pour into the prepared baking dish.
Bake for 50 minutes, stirring well once, halfway through.

The mixture will be thick and bubbly. Serve warm, sprinkled with toasted pecans, if desired.
PUMPKIN FACTOID: Pumpkin’s high concentration of antioxidants and beta-carotene make it a favorite antiaging ingredient for skin-care products.
Source: Positively Ageless: A 28-Day

[lakelady]

Originally Posted by Zana

Sweet Pumpkin Polenta

Served hot or cold, today or tomorrow, this healthy dessert from Cheryl Forberg will become a seasonal favorite.
per serving: 127 calories, 3 g protein, 26 g carbohydrates, 2 g total fat, 0 g saturated fat, 5 g monounsaturated fat, 30 mg omega-3s, 2 g fiber, 17 g sugar, 254 mg sodium

Share http://www.dietsinreview.com/recipes...mpkin-polenta/ on Twitter
Yield: Serves 8

INGREDIENTS
The smell of sweet spices will fill the air while this creamy dessert is baking. It’s divine straight from the oven but tastes heavenly the next day when it’s cold—if there’s any left the next day. - Cheryl Forberg, RD

2 cups pumpkin puree, fresh or canned
1 large omega-3 egg, lightly beaten
2⁄3 cup agave nectar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
1 teaspoon pure vanilla extract
1⁄3 cup stone-ground cornmeal or polenta
2 cups water
1 cup low-fat, or fat-free milk
1⁄2 teaspoon salt
toasted pecans (optional)

Instructions
Preheat the oven to 350°F.
Lightly coat a 2-quart soufflé dish or casserole with olive oil cooking spray.
Set aside.

In a large mixing bowl, combine the pumpkin, egg, agave, cinnamon, ginger, cloves, and vanilla extract.
Stir well to combine.
Set aside.

In a 2-quart saucepan, combine the cornmeal, water, milk, and salt; mix well.
Bring to a boil over medium-high heat, stirring constantly.
Cook, stirring, 10 minutes or longer until thick and smooth.
Remove from the heat.
Carefully pour in the reserved pumpkin mixture and stir to combine.
Pour into the prepared baking dish.
Bake for 50 minutes, stirring well once, halfway through.

The mixture will be thick and bubbly. Serve warm, sprinkled with toasted pecans, if desired.
PUMPKIN FACTOID: Pumpkin’s high concentration of antioxidants and beta-carotene make it a favorite antiaging ingredient for skin-care products.
Source: Positively Ageless: A 28-Day

Mmmm...this looks good. I love polenta and squashes!

My mom tells me in Italy, the ladies used to rub cut pumpkin flesh onto their faces as they say it's great for wrinkles. Of course, they did wash it off eventually, lol...

[Zana]

PUMPKIN CAKE: 

2 cups sugar 

4 eggs 

1 cup oil (I use applesauce to make it low fat) 

2 cups flour 

2 cups pumpkin (#2 can; NOT pie filling)

2 teaspoon cinnamon 

2 teaspoon baking soda 

1/2 teaspoon salt


Mix until well blended.

Pour into well greased and floured tube pan.

Bake 1 hour @350 degrees.

–Icing– [on COLD cake]

1 -3 oz pkg softened cream cheese 

1/2 stick softened butter 

1 teaspoon vanilla 

1/2 box powdered sugar 
milk
Blend cream cheese and margarine.
Add vanilla, sugar, and enough milk to mix [usually only takes a few spoons full. Depends on how “runny” you like your icing. If you like a lot of icing double recipe).



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[Zana]

Easy As 1-2-3 Pumpkin Empanadas


8 tbsp. pumpkin pie mix
1 pkg. crescent dinner rolls

Unroll dinner rolls and separate into 8 triangles.
Fill center of each triangle with pumpkin mix and fold over; crimp edges with a fork to seal pumpkin in.
Bake at 350 degrees for about 15 minutes or until golden brown.

[Zana]

Crockpot Pumpkin Pie Pudding

1 (15 oz.) can solid pack pumpkin
1 (12 oz ) can evaporated milk
3/4 cup sugar
1/2 cup baking mix
2 eggs, beaten
2 tablespoons butter or margarine, melted
2-1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
whipped topping, optional

• In large bowl combine the first 8 ingredients.
• Transfer to crock coated with nonstick cooking spray.
• Cover and cook on low for 6 to 7 hours.
• Serve in bowls with whipped topping and a sprinkle of nutmeg.

[Zana]

Spiced Pumpkin Cupcakes

Low Calorie

1 pkg. Yellow Cake mix (sugar free)
1 pkg. Sugar Free Vanilla Instant Pudding mix
1 Cup canned pumpkin
½ oil (use applesauce)
½ water
3 eggs (use Eggbeaters)
1 ¼ tsp. cinnamon
1 tsp. ground cloves
1 tsp. vanilla

Beat all Ingredients with electric mixer on low.
Spoon batter in 24 paper-lined muffin cups.
Bake at 350 for 20 min.

Makes 24 cup cakes.

[Zana]

Pumpkin Chiffon Cheesecake

Prep: 1 hour
Chill: overnight
Bake: 35 minutes
Cook: 15 minutes


Ingredients
Crust and Cheesecake Layer:
14 boards Graham Crackers (about 2 cups crushed)
6 tablespoons (3/4 stick) butter, melted
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 pound cream cheese, softened
2 eggs
2/3 cup sugar
1/4 cup half-and-half
2 tablespoons all-purpose flour
1/4 teaspoon ground allspice
Pumpkin Chiffon Layer:
1 cup canned solid-pack pumpkin (not pie filling)
3/4 cup sugar
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 envelope unflavored gelatin
2 tablespoons water
1/2 cup half-and-half
1 tablespoon powdered egg whites (see Note)
3 tablespoons warm water
Directions
1. Heat oven to 350 degrees F.
Crust and Cheesecake Layer:
2. In bowl, mix crumbs, butter, sugar and cinnamon. Press over bottom and 1-3/4 inches up side of 9-inch springform pan (see photo 1, at right).
3. In large bowl, beat cream cheese, eggs, sugar, half-and-half, flour and allspice. Pour into graham crust.
4. Bake in 350 degree F oven 35 minutes or until center is set. Transfer to rack; let cool to room temperature. Refrigerate.
Pumpkin Chiffon Layer:
5. While cheesecake is chilling, in medium-size bowl, stir together pumpkin, 1/2 cup of the sugar, egg yolk, salt and allspice.
6. In small saucepan, sprinkle gelatin over water. Let stand until gelatin softens, 5 minutes. Add half-and-half. Heat over medium heat, stirring, until gelatin is dissolved.
7. Stir small amount of warm half-and-half mixture into pumpkin mixture; stir pumpkin mixture into half-and-half mixture in saucepan. Place over medium heat; cook, stirring constantly, for 10 to 13 minutes or until mixture reaches 160 degrees F on an instant-read thermometer (photo 2).
8. Cool mixture over ice water in large bowl until consistency of sour cream (mixture mounds on top of itself), 6 to 8 minutes (photo 3). Remove from ice water bath.
9. In small bowl, sprinkle powdered egg whites over warm water. Let stand 3 minutes. Beat with mixer until foamy. Gradually beat in remaining sugar until stiff peaks form (photo 4).
10. . Fold egg white mixture into pumpkin mixture (photo 5). Scrape onto cheesecake; smooth top. Cover; refrigerate overnight to firm chiffon. Makes 12 servings. Note: Powdered egg whites are available from The Baker's Catalogue, 800-827-6836 or www.bakerscatalogue.com.

Nutrition Facts
Servings Per Recipe 12

Amount Per Serving
Calories 405
Protein(gm)7
Carbohydrate(gm)43
Fat, total(gm)23
Cholesterol(mg)118
Saturated fat(gm)14
Dietary Fiber, total(gm)1
Sodium(mg)288

[Zana]

Pumpkin-Spice Bundt

Makes: 16 servings
Prep: 20 minutes
Bake: 55 minutes


Ingredients
Cake:
2 3/4 cups cake flour (not self-rising)
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs
1 cup solid-pack pumpkin puree
1 teaspoon vanilla extract
1 cup milk
1 cup sweetened dried cranberries, coarsely chopped
Glaze:
1 1/2 cups confectioner's sugar
1 tablespoon light corn syrup
6 - 7 teaspoons lemon juice
Lemon peel and pumpkin pie spice, for garnish, if desired
Directions
1. Heat oven to 350 degrees F. Butter and flour a 12-cup bundt pan. Set aside.
2. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
3. Beat butter until smooth. Add sugar; beat until fluffy. Beat in eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Beat until combined.
4. On low speed, beat flour mixture into butter mixture in three additions, alternating with milk. Beat 2 minutes on medium-high. Fold in cranberries. Spoon into prepared pan.
5. Bake at 350 degrees F for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack for 20 minutes. Run a knife around edge of the pan. Turn out; cool completely.
Prepare Glaze:
6. In a small bowl, mix together confectioners' sugar, corn syrup and lemon juice until smooth. Drizzle over top of cake and allow to drip down the sides. Garnish with lemon peel and pumpkin pie spice, if desired.

Nutrition Facts
Servings Per Recipe 16

Amount Per Serving
Calories 361
Protein(gm)4
Carbohydrate(gm)58
Fat, total(gm)13
Cholesterol(mg)72
Saturated fat(gm)8
Dietary Fiber, total(gm)1
Sodium(mg)172

Percent Daily Values are based on a 2,000 calorie diet