Pumpkin Sweets

[Zana]

Chocolate Pumpkin Bundt Cake
You don’t have to have pumpkin pie to still enjoy pumpkin and spice in a holiday dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic holiday flavors.
For the Cake

1 cup all-purpose flour

3/4 cup whole-wheat pastry flour

1 cup granulated organic sugar

3/4 cup unsweetened cocoa powder (not Dutch-process)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt
1 cup nonfat buttermilk

1 15-ounce can unsweetened pumpkin puree (or use fresh, here’s how)

3/4 cup dark brown sugar packed

1 large egg at room temperature

1 large egg white at room temperature

1/4 cup vegetable oil

1/4 cup light corn syrup

1 tablespoon vanilla extract
For the Glaze & Garnish

1/2 cup packed organic confectioners’ sugar

1 tablespoon non-fat buttermilk

2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)
To prepare cake:
1. Preheat oven to 350F. Lightly grease a 12-cup Bundt pan.

2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake:
• Combine confectioners’ sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth.
• Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Makes 16 servings.

Nutrition per serving: 234 calories; 5 g fat (1 g saturated fat, 3g mono unsaturated fat); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.



Read more: http://www.care2.com/greenliving/cho...#ixzz2AcFR2pb3

[Zana]

Pumpkin Pie Quinoa


You can serve this up as a breakfast or a dessert, and it’s super simple to make. Here’s what you need:
1 cup raw quinoa, rinsed
2 cups water
1 cup pumpkin puree
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ginger
Click here to check out Veggie Converter’s instructions on how to make this awesome, nutritious breakfast dish in your rice cooker!
Pumpkin Pie Quinoa #vegan #VeganMoFo


I love all things pumpkin. And thankfully, so do my kids. Mr. Meaty, not so much. Pumpkin pie is probably my least favorite pumpkiny thing. I know, weird, right? But I much prefer pumpkin flavor in other things. But, the flavors of pumpkin pie without the crust? Yum! And put that in quinoa!! Wowza. So I crafted this vegan lunch box creation with those two favorites: pumpkin pie flavor and quinoa. The kids went crazy for it. They think it’s dessert but it’s packed full of protein.

They like to have theirs topped with whipped coconut cream. Myself, I like to just mix in some coconut milk for creaminess. Yummy.

If you’re into pumpkin try PUMPKIN SPICE SYRUP for lattes and PUMPKIN PIE PUSH-POPS (and enter to win the push pop molds from Lekue).

Yield: 4 servings
Ingredients
1 cup raw quinoa, rinsed
2 cups water
1 cup pumpkin puree
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ginger

Instructions
• Mix all ingredients in rice cooker.
• Cook for 30-minute white rice cycle.
• Add coconut milk or whipped coconut cream, to taste, if desired and serve.



Read more: http://www.care2.com/greenliving/10-...#ixzz2AKrprId2

[Zana]

Creamy Pumpkin Rice Pudding

Long grain rice holds in the sweet flavors of this dessert pudding, featuring pureed pumpkin, brown sugar, pumpkin pie spice, and vanilla. On top, a mixture of walnuts, dried cranberries, and thin apple slices adds crunch.



Makes: 6 servings
Prep: 25 mins
Cook: 15 mins
Bake: 1 hr 5 mins 325°F


ingredients
2/3
cup water
1/3
cup uncooked long grain rice
3 
eggs, lightly beaten
1 
cup milk
2/3
cup Pumpkin Puree (see Recipe Center) or canned pumpkin
1/3
cup packed brown sugar
1 
teaspoon pumpkin pie spice
1 
teaspoon vanilla
1/4
teaspoon salt
3/4
cup dried cranberries or raisins
1 
medium red apple and/or green pear, cored and thinly sliced (1 cup)
1/2
cup coarsely chopped walnuts, toasted
2 
tablespoons honey

directions
1.
Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
2.
In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
3.
Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
4.
Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries. Spoon over pudding. Serve warm. Makes 6 servings.

from the test kitchen
Storage : To store, cover and refrigerate up to 24 hours.

nutrition facts (Creamy Pumpkin Rice Pudding)
Servings Per Recipe 6, Calories 295, Protein (gm) 7, Carbohydrate (gm) 47, Fat, total (gm) 10, Cholesterol (mg) 109, Saturated fat (gm) 2, Monosaturated fat (gm) 2, Polyunsaturated fat (gm) 5, Dietary Fiber, total (gm) 3, Sugar, total (gm) 33, Vitamin A (IU) 4325, Vitamin C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 156, Potassium (mg) 259, Calcium (DV %) 101, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Pumpkin Dump Cake

1 (20 ounce) can pure pumpkin
1 (12 ounce) can evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix
1 cup chopped pecans
3/4 cup butter, melted

• Preheat oven to 350 degrees and grease a 9x13 baking dish.
• In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended.
• Spread pumpkin mixture in prepared baking dish.
• Mixture will be very wet.
• Sprinkle cake mix evenly on top of the batter.
• If adding pecans, sprinkle them over the cake mix.
• Pour melted butter over the top of the cake mix.
• Bake 50 minutes.
• Cool.
• Top with whipped cream or ice cream.

[Zana]

Pumpkin Brownies

This is from the Cooking.com website...

~~~~~


RECIPE INGREDIENTS

1 15-ounce can of pumpkin
1 ¼ cups vegetable oil
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4 eggs
1 cup brown sugar
1 cup granulated white sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 container whipped topping or cream cheese frosting (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Beat together eggs, oil, pumpkin, and sugars. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9-by-13 inch baking dish.

Bake for 30 minutes, or until center springs back when touched.

Top with whipped topping or cream cheese frosting! Great way to use those left over pumpkins!

Recipe reprinted by permission of www.BnBFinder.com. All rights reserved.

[Zana]

Pumpkin Pie Custard


Dreena from Plant Powered Kitchen developed this recipe, and it’s so perfect as-is, there was no adaptation required. Check out how to make your pumpkin custard over at Plant Powered Kitchen!
Image: Gudlyf / Flickr

Pumpkin Pie Custards with Brulee Topping

gluten-free, soy-free, oil-free

These custards are magical—creamy, luscious, and like having a mini pumpkin pie (without the crust!) all to yourself! These are on our annual Thanksgiving and Christmas menus, definitely make them for your holiday celebrations — and with the brûlée topping!

2/3 cup pumpkin puree (pure pumpkin, not pumpkin pie filling), packed (I use Farmer’s Market Organic brand)

½ cup raw cashews

1 ¼ cups plain unsweetened non-dairy milk (almond or soy preferred, but choices is yours)

½ cup unrefined sugar (ex: coconut sugar)

¼ cup pure maple syrup

1 tbsp fresh lemon juice

1 ¼ tsp agar powder

1 tsp arrowroot powder

1 tsp cinnamon

Few pinches freshly ground nutmeg

Pinch or two allspice

Pinch or two ground cloves

1 tsp pure vanilla extract

¼ tsp sea salt

Few teaspoons unrefined sugar for caramelized topping (optional, see note)

Preheat the oven to 375°F. Place 5 or 6 ramekins (This is the size/type I have, they are about 3 1/4″ in diameter, and 2″ deep, holding about 3/4 cup) in an 8 by 11-inch glass baking dish. Bring roughly 3 cups of water to a boil in a kettle. Meanwhile, in a blender (I use my rambo blender, it really is worth investing in for exceptional plant-powered recipes), combine all the ingredients (except the sugar for topping) and puree until very, very smooth. (I use a Blendtec; if you don’t have a high-powered blender, you will need to blend for a longer time, and scrape down the sides of the bowl a couple of times.) Pour the boiled water into the baking dish to surround the ramekins (but don’t get any water in the ramekins). Then pour the pureed pumpkin mixture evenly into each ramekin. If using six ramekins (mine are 3 inches in diameter—from the inside—and almost 2 inches deep), they will be about two-thirds full; if using five, they will be just about completely full. Carefully place the baking dish into the oven. Bake for 32 to 34 minutes, until the custards are set around the edges but a touch looser in the center. Carefully remove the baking dish from the oven and let cool slightly until you can safely remove and transfer each custard to a cooling rack. Let cool a little more. The custards are best still a little warm, but can also be served chilled.

Make It More-ish! Turn these custards into Pumpkin Brûlée! Sprinkle 1⁄2 to 1 teaspoon of unrefined sugar over the top, and then use either a small butane torch or oven broiler to caramelize it. If using the oven broiler: Set the oven to BROIL, and then place the individual ramekins under the broiler for 3 to 5 minutes. Check after 3 minutes, and then again at the 4-minute mark. If not done, broil for another minute or so. If doing this brûlée finish, do it soon before serving, as the crunchy topping will soften if prepared too long in advance.

With Canadian Thanksgiving this weekend, this dessert would be a perfect addition to your plant-powered menu. I’ll have a few more ideas this week, stay tuned.

http://plantpoweredkitchen.com/pumpk...nd-vegan-mofo/

Read more: http://www.care2.com/greenliving/10-...#ixzz2AKrW6WpQ

[Zana]

Pumpkin Pie


This recipe is adapted from Michelle Schoffro Cook’s delicious version of the Thanksgiving classic.
Ingredients
3 cups white wheat flour
1/2 cup olive oil
3/4 cup of icy cold water
pinch of salt
1 15 ounce can of pumpkin puree (or 2 cups homemade)
2/3 cup maple syrup
2 teaspoons cinnamon
1/3 cup almond or cashew milk
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon nutmeg
1 tablespoon cornstarch or arrowroot
1/2 block of firm organic tofu
Directions
1. Preheat the oven to 350F.
2. To make the crust, knead together the floud, olive oil, water, and salt until it’s well-combined and pulling away from the sides of your bowl just a bit. Roll it out on a floured cutting board, then press it gently into your pie pan, using a fork or knife to pierce a few small holes in the bottom of the crust. Bake for 15 minutes, while you get the filling made.
3. To make your filling, combine the remaining ingredients in your blender or food processor, and process until smooth.
4. When the crust is ready, pour your filling into the crust, throw it back in the preheated oven, and bake for an hour. Let the pie cool before serving.


Read more: http://www.care2.com/greenliving/10-...#ixzz2AKrLk2py

[Zana]

Pumpkin Cream Cookies

1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg

HEAT oven to 350ºF. PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups. BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Kraft Kitchens Tips Special Extra- Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.

[Zana]

Fat-Free Pumpkin-Apple Angel Food Bars

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 16 Pumpkin-Apple Angel Food Bars
Ingredients:

Ingredients
• 1 (16-ounce) box Angel Food Cake Mix (the kind that just calls for water to be added to the mix)
• 1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
• 1/2 cup sweetened or unsweetened applesauce
• 1 teaspoon pumpkin pie spices (optional)

Preparation:
1. Heat oven to 350 degrees. Coat a 15x10-inch jellyroll pan with cooking spray and set aside. In a large bowl, whisk together pumpkin and applesauce, and spices if using. When well combined, whisk in the angel food cake mix until no streaks of mix remain.

2. Pour batter into prepared pan. Bake 25 minutes or until cake tests clean (begin testing after 20 minutes). Remove from oven and cool completely on a wire rack. Dust with confectioners' sugar. Or, to satisfy both factions, while the cake is still hot, sprinkle a combination of white and semisweet chocolate chips on half of the cake. Wait a few minutes and then spread the melted chocolate over half the cake, creating a marble effect. When completely cool, cut into bars and serve.

[Zana]

Pumpkin Marshmallows

Ingredients:
3 (.25 ounce) envelopes unflavored gelatin
1/2 cup cold water

2 cups white sugar
2/3 cup light corn syrup
1/4 cup water
1/2 cup pumpkin puree
1 teaspoon ground cinnamon

1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
orange food coloring (optional)

1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 cup confectioners' sugar (optional)

Directions:
• Line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray.
• Set aside.
• Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.

• Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan.
• Bring to a boil over medium-high heat.
• Do not stir once the sugar syrup begins to boil.
• Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice.
• Mix well.

• Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed.
• Carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl.
• Increase the mixer to medium-high speed and add the salt.
• Mix until stiff, shiny, and white in color, about 5 to 12 minutes.
• Scrape down the sides of the bowl occasionally using a rubber spatula.

• Remove the bowl from the mixer and fold in the pumpkin mixture until combined.
• Add food coloring, if desired, for a deeper orange color.
• Return the bowl to the mixer and beat on medium-high speed about 3 minutes longer.
• Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.

• Pour the mixture into the prepared pan so that it is an even depth.
• Let the mixture set at room temperature for at least 8 hours or overnight.

• Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate.
• When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired.
• Roll each marshmallow in the cocoa mixture to coat
--

[Zana]

Pumpkin-Pecan Tassies

Go mini with these pumpkin pie wannabes. A muffin tin subs for a pie pan while the filling -- canned pumpkin, pumpkin pie spice, pecans, and brown sugar -- sticks with tradition.


Yield: 24 tassies
Prep: 30 mins
Bake: 35 mins 350°F

ingredients
1 
15 ounce package rolled refrigerated unbaked piecrust (2 crusts)
3/4
cup canned pumpkin
1/4
cup granulated sugar
1 
teaspoon pumpkin pie spice
1/8
teaspoon salt
1 
egg, lightly beaten
1/4
cup half-and-half, light cream, or milk
1/3
cup chopped pecans
1 
tablespoon packed brown sugar
1 
tablespoon butter, melted

Maple syrup (optional)

directions
1.
Let piecrusts stand according to package directions. Preheat oven to 350 degrees F. Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. Gently ease pastry rounds into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside.
2.
For filling, in a large bowl stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.
3.
For pecan topping, stir together pecans, brown sugar, and melted butter.
4.
Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving.


from the test kitchen
Storage To Store:: Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.

nutrition facts (Pumpkin-Pecan Tassies)
Calories 113, Protein (gm) 1, Carbohydrate (gm) 12, Fat, total (gm) 7, Cholesterol (mg) 13, Saturated fat (gm) 2, Monosaturated fat (gm) 1, Sugar, total (gm) 3, Vitamin A (IU) 1215, Vitamin C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 92, Potassium (mg) 29, Calcium (DV %) 10, Iron (DV %) 0, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

Chocolate-Glazed Pumpkin Pie Cheesecake

Crushed chocolate wafer cookies make the crust; cream cheese, pumpkin, and spices the filling; and dark chocolate and whipping cream the coating in this divinely decadent dessert.


Makes: 10 servings
Prep: 35 mins
Bake: 45 mins 350°F
Cool: 1 hr

ingredients

Nonstick cooking spray
1/4
cup butter, melted
1 1/2
cups finely crushed chocolate wafer cookies (about 24 cookies)
1 
8 ounce package cream cheese, softened
1 
cup sugar
3 
eggs
1 
15 ounce can pumpkin
1 
teaspoon vanilla
1/2
teaspoon pumpkin pie spice
1/4
teaspoon salt
1 
cup chopped dark chocolate
1/3
cup whipping cream
2 
ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)

directions
1.
Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
2.
In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.
3.
Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
4.
In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.
from the test kitchen
Make Ahead Tip Make-Ahead Directions:: Prepare as directed. Cover and chill for up to 48 hours.
nutrition facts (Chocolate-Glazed Pumpkin Pie Cheesecake)
Servings Per Recipe 10, Calories 650, Protein (gm) 9, Carbohydrate (gm) 85, Fat, total (gm) 31, Cholesterol (mg) 114, Saturated fat (gm) 13, Monosaturated fat (gm) 9, Polyunsaturated fat (gm) 4, Dietary Fiber, total (gm) 5, Sugar, total (gm) 51, Vitamin A (IU) 70, Vitamin C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 586, Potassium (mg) 376, Calcium (DV %) 71, Iron (DV %) 4, Percent Daily Values are based on a 2,000 calorie diet

[Zana]

I have NOT tried these but the recipe appears to be GFCF and it was in
my inbox via the Trader Joe's Fearless Flyer newsletter.

Pumpkin Pie Donuts with Maple Glaze

* DONUTS:
* 1 1/4 cups TJ's Almond Meal
* 2 tablespoons TJ's Pumpkin Pie Spice
* 1/4 teaspoon TJ's Baking Soda
* 2 TJ's Large Eggs
* 3 tablespoons canned TJ's Organic Pumpkin
* 2 tablespoons TJ's Organic Maple Syrup
* 1/4 cup Earth Balance Buttery Spread, melted
* 1/2 teaspoon TJ's Pure Vanilla Flavor
* TJ's Canola Oil Spray
* MAPLE GLAZE:
* 3 tablespoons TJ's Organic Powdered Sugar
* 1 tablespoon TJ's Organic Maple Syrup
* 1/4 teaspoon TJ's Pure Vanilla Flavor
* ***You will need a donut pan for baking***

Preheat oven to 350 degrees. Spray a donut pan with canola oil spray.
Combine almond meal, spice and baking soda. In a separate bowl,
thoroughly mix eggs, pumpkin, maple syrup, melted butter and vanilla.
Add pumpkin mixture to almond meal to create batter. Evenly distribute
batter in donut pan. Bake for 11-13 minutes. Let cool. Combine powdered
sugar, maple syrup and vanilla to create maple glaze. Drizzle on cooled
donuts and serve.

Serves: 6
Cooking Time: 25 Minutes

[Zana]

Copycat California Pizza Kitchen Pumpkin Pie Cheesecake
| AllFreeCopycatRecipes

This sumptuous dessert is made with a crumbly graham cracker crust. Copycat California Pizza Kitchen Pumpkin Pie Cheesecake is a tastefully simple copycat recipe that's as satisfying to eat as it is to look at! Revel in the fall flavors of this simple pie recipe.

You can make this copycat recipe anytime, that's good since this recipe is seasonal and it isn't on their menu all year long. Cheesecakes might be for the more adventurous cook, but don't let that stop you. One important tip when making cheesecake is to bring all of your ingredients to room temperature before you start.

Yield: 16 servings.

INGREDIENTS
Graham Cracker Crust
1 1/2 cup graham cracker crumbs (about 22 sheets, finely crushed with a rolling pin)
3 Tbsp sugar
6 Tbsp unsalted butter melted
Cheesecake
CHEESECAKE FILLING
3 package cream cheese - (8 oz ea)
1 1/2 cup dark brown sugar - (firmly packed)
1 Tbsp all-purpose flour plus
2 tsp all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp ground cardamom
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp grated nutmeg
1 cup sour cream plus
2 Tbsp sour cream
3 large eggs
2 tsp vanilla extract
1 1/4 cup canned pumpkin puree

To Make the Crust:
• Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture.
• Add the sugar and pulse to combine.
• With the machine running, pour the melted butter through the feed tube and continue processing just until the mixture forms a soft mass.
• Remove from the processor and firmly press the mixture into the base of a 9-inch spring form pan, spreading it evenly.

To Make the Cheesecake:
• Preheat the oven to 350 degrees.

• In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula.
• Add the brown sugar and continue beating until thoroughly incorporated and creamy.

• In a separate small bowl, stir together the flour, cinnamon, cardamom, cloves, ginger, and nutmeg.
• Add the flour mixture to the cream cheese mixture and beat until thoroughly combined, stopping occasionally to scrape down the bowl.
• In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition.
• Add the vanilla and pumpkin and beat until thoroughly combined.

• Pour the filling into the prepared spring form pan and place on the center rack of the oven.
• Bake for 1 hour, test for doneness by gently moving the pan to see if the center of the cheesecake has firmed up - a sign of doneness - or is still slightly fluid (alternatively, check the cheesecake's internal temperature with an instant-read thermometer, which should register 180 degrees). The cheesecake may require up to 20 minutes more baking time.

• When it is done, let it cool to room temperature and then refrigerate it overnight before removing the side of the pan.
• Cut the cheesecake into wedges with a sharp knife.

[Zana]

Impossibly Easy Mini Pumpkin Pies


Hi...
I am taking these for potluck at church tonight. ... of course Shawn and I had to split one to make sure they were ok!! They are delicious! .... Now you can have a little bite of pumpkin pie anytime of year .... and so easy to make and just the right size!
They were so good that I made two batches to take tonight!!
Enjoy!

Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert that’s made using Original Bisquick ® mix.

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
3/4 cup evaporated milk
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1 cup frozen (thawed) whipped topping, if desired

• Heat oven to 375°F.
• Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir all ingredients except whipped topping until blended.
• Pour 1/4 cup of mixture into each muffin cup.
• Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan.
• Cool 10 minutes.
• With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack.
• Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Makes 12 mini pies

Recipe source:
http://www.bettycrocker.com/recipes/...c-0696cd74887e