September = Fall = Pumpkin Spice Recipes and Foods

[Tinker'n'Fun]

Love Apple and Pumpkin based foods. Here are a few recipes. Please add your own favorites.

Pumpkin Spice Steel Oats

1 cup steel oats
3 cups water (4 if you do not use milk)
1 cup milk (I use 1%)
pinch of salt
1/4 cup pumpkin puree
2 tsp. pumpkin spice
1 tsp. vanilla
3 tbsp pure maple syrup (I only use 2 do to my sugar intake)

Place the water and milk in a pot, sprinkle salt, and bring to a boil. Once at a boil add steel oats, lower heat to medium low, cook approximately 30 minutes. If you use milk you need to stir more often. Cook until only a little liquid left.

In another bowl add all the other ingredients. Once oats are ready stir into the pot.

Optional add in: Raisins, dried cranberries, dried cherries, pecans, almonds, or unsweetened coconut flakes.

Makes 4 - 1 cup servings. Cool and store extras in the fridge and reheat in the microwave. (may need a little extra water)

If made with 2 tbsp Maple syrup and 1 cup milk nutrition facts below:

Calories 215
Fat 4
Protein 7
Carbs 39
Fiber 5
Sugar 12

 

[Happy Snowman]

http://www.huffingtonpost.com/2014/09/09/pumpkin-spice-oreos-limited_n_5768964.html

a zillion calories but they are cookies--who cares

 

[SetzKitten]

Thanks so much for this recipe. I just made a pumpkin/chocolate cake over the weekend and have leftover pumpkin that I didn't know what to do with. Now I have breakfast for the rest of the week!

The cake I made was unbelievably good. (If I do say so myself ) I got the recipe from this month's Publix Grape Magazine. It was definitely a labor of love, but worth it.

cake:
2 1/4 c all purpose or cake flour
2 t baking powder
2 t ground cinnamon
1 1/2 t baking soda
1/2 t ground ginger
1/4 t salt
1 c canned pumpkin
1/2c sweet red wine
3/4 c butter
1 c brown sugar
3/4 c white sugar
3 eggs, room temp
4 oz semi-sweet chocolate finely chopped

Mix flour, baking powder, cinnamon, baking soda, ginger and salt together.
In another bowl, mix pumpkin and red wine.
In third bowl, blend butter and sugars, then add eggs one at a time.
Alternately add butter mixture and pumpkin mixture into the flour mixture until blended. Add chocolate.

Grease and flour 3 8" pans. Pour in batter and bake 25-30 minutes. Cool.

Icing:
1 pkg cream cheese, room temp.
1/2 c butter, room temp.
Dulce de Leche (open a can of sweetened condensed milk, pour in a ceramic bowl, put ceramic bowl in a pan of water and bake at 425 for 50-60 minutes. Allow to cool.)
5-6 cups confectioners sugar

Beat until smooth.

Caramel pecans or walnuts:

Toast pecans or walnuts at 325 for 10 minutes.

***I made this twice and burned it both times, so I gave up*****
heat 1/2 c sugar over medium heat, shaking skillet to heat evenly, do not stir. When sugar starts to melt, stir only to keep from over browning. Reduce heat to medium low and cook for 5 minutes until sugar is golden. Add 2 T butter and 1/2 t vanilla. Add nuts, coat and pour on foil lined pan to dry. Top cake with it.

Edited to add that it serves 16 and has (don't look>>>>>>>>>584 calories per slice)
Edited again to add that since it came from a wine magazine, you're supposed to pair it with Korbel Brut champagne

 

[Soldier's*Sweeties]

Tonight I made my husband a "ChrEASTER" dinner because he missed all of the yummy holiday foods while he was deployed(ham and all of the trimmings to go with).

I was too lazy to make a real dessert and he loves pumpkin ANYTHING so I made this:

2 Ingredient Pumpkin Cake

1 box cake mix(I used yellow because that's what I had, but the recipe calls for spice cake)
1 15oz can pumpkin pie filling
(I added some pumpkin pie spice since I didn't use the spice cake mix)

That is all you need. Don't add the eggs and oil or anything...

Mix those two things together and bake at 350 for 38-42 mins.

It's a very moist cake. We topped it with whipped cream and pretended it was pie.

 

[Tinker'n'Fun]

Pumpkin Dump Cake

1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
1 1/2 cubes (3/4 c.) butter, melted
1 c. pecans, chopped
1 c. heath bits

Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices
and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13
inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle
on the pecans. Pour melted butter over all.

Bake at 350°F for 50 to 60 minutes until knife inserted in center comes
out clean. Watch closely at end. Burns easily.
Serves 12 to 15

 

[Tinker'n'Fun]

Pumpkin Ribbon Bread (light version)

For Batter:
1 cup 100% Pure Pumpkin
1/2 cup Unsweetened Applesauce
1 Egg
2 Egg whites
1 TBSP Canola Oil
1 1/4 cup Sugar
1 tsp Baking Soda
1/4 tsp Salt
1 2/3 cup All-Purpose Flour
1 1/4 tsp Pumpkin Pie spice

For Filling
6 oz Fat Free Cream Cheese or Neufchatel
1 TBSP All Purpose Flour
2 Egg whites
1/4 cup Sugar

Directions

Preheat oven to 350d
Spray 2 loaf pans (8x4x2 each) with nonstick spray.

Combine all filling ingredients and set aside.
In large mixing bowl, beat the pumpkin, applesauce, egg, egg whites, and oil.

In a separate bowl, using a whisk, combine the sugar, splenda, baking soda, salt, flour, and pumpkin pie spice. Add to the pumpkin mixture and combine thoroughly.

Divide 1/3 of the batter between the 2 loaf pans and then top each with 1/4 of the filling.
Repeat layers.
Top each with the remaining batter.
Bake for 40-45 minutes or until a toothpick comes out clean.
Cool for 10 minutes in the pans before removing from pans and cooling completely on a wire rack.

Cut each loaf into 14 slices.
Serving size is 2 slices.
Refrigerate leftovers.

Number of Servings: 14

 

[Skip2MyLou]

Ingredients:

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper, to taste
1 (15-ounce) can kidney beans, rinsed and drained


Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve

 

[mercydisney]

subscribing

 

[diznee25]

I have been so excited for Fall season to come! I love pumpkin anything. This is a recipe I got from the Food network magazine a few years ago. Dinner on the table in 15 minutes. So easy and so delicious!!

Pumpkin Pasta Alfredo

2 tbs butter
10 sage leaves
1 cup of pure pumpkin
1 cup heavy whipping cream
pinch nutmeg
12 oz cooked pasta (your choice. I use penne.)

I boil the penne for 11 minutes for an al dente texture. While pasta is boiling, make the pumpkin Alfredo sauce.

Sage leaves need to be torn into small pieces. Or using a knife, cut using the chiffonade method. Whatever you prefer. Then melt 2 tbs butter in pan, and sauté the torn sage leaves for about 5 mins or so. Add the pure pumpkin and heavy whipping cream. Stir, and add a pinch of nutmeg. Simmer for 5 mins.

Drain pasta and pour over pumpkin sauce. Stir. Yummy!

My husband and I love this dish. I probably make this dish at least 5 times during the Fall season.

 

[Tinker'n'Fun]

Can't leave the house - Pumpkin Spice latte

1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving

Directions:

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

 

[etoiles]

These Pumpkin Bars are the best thing ever! They are so moist and delicious. Thinking about them practically makes me drool.

Ingredients:
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

1 (3 ounce) package cream cheese,
softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar


Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.




Also, this Pumpkin, Coconut & Peanut Butter Curry is delicious!

Ingredients

1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
1 cup pumpkin puree (from the can or homemade)
1 cup canned tomatoes
1 cup vegetable stock or water
1/4 cup coconut milk
1 or 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)
3 to 6 tablespoons honey (to taste)
1/4 cup creamy peanut butter
1 can black beans (15 oz, 425 g), rinsed and drained
salt and pepper
2 cups cooked quinoa

Instructions

Note: this recipes makes 4 lunch-size servings. You can (and should!) double this recipe, if you plan to serve this for dinner (larger portions) for 4-6 people!

In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), coconut milk, 1 tablespoon of red curry paste, 3 tablespoons of honey, and creamy peanut butter. Stir everything well, and season with salt and pepper. Add black beans and stir. Taste your curry, season with more salt if needed. Adding enough salt (not too little) to the curry is very important to its flavor. Add more honey if desired. Add another tablespoon of red curry paste, if desired. (Note: various brands of red curry paste have different degrees of spiciness. Be careful not to add too much of red curry paste if it is of a spicier variety. Thai Kitchen brand makes red curry paste of moderate spiciness, their paste is not overly spicy). Add more peanut butter, if desired.
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on very low simmer.
Serve with quinoa, garnished with chopped green onion.

 

[Tinker'n'Fun]

These Pumpkin Bars are the best thing ever! They are so moist and delicious. Thinking about them practically makes me drool.

Ingredients:
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

1 (3 ounce) package cream cheese,
softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar


Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

I am going to make it my mission to make a lighter version of this bars. I will make it normal first, eat one then let the rest of the family take them in their lunches. I will post the recipe if I succeed!

 

[arminnie]

I LOVE pumpkin. Decades ago when I was on a liquid diet I loved using pumpkin pie spices in the smoothie.

But I HATE pumpkin beer.

 

[Jedana]

Pumpkin Cinnamon Chip Cookies

•2 cups all-purpose flour
•1/2 teaspoon salt
•1 teaspoon baking powder
•1 teaspoon baking soda
•1 teaspoon cinnamon
•1/2 cup (1 sticks) unsalted butter, softened
•1/2 cup vegetable shortening
•1 cup granulated sugar
•1 egg
•1 teaspoon vanilla
•1 cup canned pumpkin
•12 oz bag of cinnamon chips


1.Preheat oven to 350 F. Line insulated baking sheets with Reynolds Parchment Paper.
2.In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Set aside.
3.Combine softened butter and shortening and beat on medium-high until creamy. Slowly add sugar to the mixer and continue beating until fluffy, about 3-4 minutes. Add egg and vanilla, scrape down the bowl.
4.Mix again until combined then with mixer on medium-low, add the pumpkin by large spoonfuls. Slowly add in the dry ingredients and beat just until combined. Scrape down bowl and using a wooden spoon stir in the cinnamon chips.
5.Use a cookie scoop to drop dough onto prepared sheets, placing them 2-inches apart. Bake for 13-14 minutes.
6.Remove from oven and allow to cool on pan for 10 minutes, then transfer to cooling racks to cool completely.
7.Cookies have a slightly cake-like texture and are best when cooled completely

Stolen from Amandascooking.com



I haven't tried this one yet, but I want to:
Pumpkin Rice krispies

4 tbsp butter
◦1/4 c canned pumpkin
◦10 oz mini marshmallows
◦1/2 tsp vanilla extract
◦1/2 tsp pumpkin pie spice
◦Pinch of salt
◦5 c crispy rice cereal*
◦Optional: salted caramel sauce

Update (12/3/13): I like my rice krispie treats nice and chewy, but this will make them softer and they won’t keep quite as long (not a problem for me since I gobbled them up in no time flat, but worth noting.) If you prefer crispier, crunchier treats, or plan on storing them for more than 24 hours, I’d recommend using 6 cups of cereal instead of 5.

Directions:
1.Butter a loaf pan.
2.Cook the butter in a large saucepan over medium heat, stirring or swirling the pan regularly, until it becomes golden brown and begins to smell nutty.
3.Mix in the canned pumpkin and the mini marshmallows and stir until the marshmallows are melted. Remove from heat.
4.Add in the pumpkin pie spice and salt and stir until evenly incorporated.
5.Stir in the cereal.
6.Transfer the pumpkin krispy mixture to the loaf pan and press in evenly with a piece of parchment paper. Let cool for at least 20 minutes until set at room temperature.
7.Remove from pan and cut into slices or shape into balls and add a toothpick or the end of a wooden skewer. Optional: drizzle with salted caramel sauce.

snagged from withlovely.com

 

[Tinker'n'Fun]

Pumpkin Biscuits (served with pumpkin butter or as a sandwich with a ham/turkey/etc)

4 cups all purpose flour
2 1/2 TBSP baking powder
2 tsp salt
2 tsp ginger
1/2 teaspoon cayenne pepper
1 cup (2 sticks) unsalted butter, chilled
1 1/2 cups pumpkin puree
1 TBSP honey
1/2 cup buttermilk

Preheat oven to 400 degrees

Combine flour, baking powder, salt, ginger, and cayenne in a large bowl. Cut the chilled butter into small pieces and cut the butter into the flour mixture using a pastry cutter, two knives, or your hands until the mixture resembles coarse meal. Set aside.

Combine the pumpkin puree and honey in a small bowl. Add the pumpkin mixture to the flour mixture and stir until just combined. Add the buttermilk and stir just until mixture clings together and is combined.

Roll out the biscuits: Lightly coat a baking sheet with vegetable oil or spray liberally with Pam and set aside.

Turn the biscuit dough out onto a lightly floured surface and knead about 10 times. Roll the dough out to 3/4-inch thickness, cut biscuits out with a 3 1/2-inch round cutter, gather the scraps, gently press together, and repeat until all of the dough is used. Place biscuits 1 inch apart on the prepared baking sheet and bake until golden -- 25 to 30 minutes. Transfer to a wire rack to cool.

Pumpkin Butter:

1 can 15 ounces 100% Pure Pumpkin
2/3 cup packed brown sugar
1/4 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened.

Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.

*I have seen lately crock pot recipes for the butter. If you want to make more, I think this would be the way to go.

 

[cybrkitn]

This recipe was on allrecipes.com, but is no longer available on there. Good thing I printed it out when I did!

Ingredients

3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter or margarine, melted
1 Tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts (optional)

Directions

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 375 degrees for 1 hour and 15 minutes* or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

*Originally, the recipe said to bake at 350 degrees for 45-50 minutes, but it was not even cooked inside at the end of the time specified. I had to bake them for a total of 1.5 hours. I tried it at 375 degrees for 1.25 hours and it comes out perfect each time.

One tip: I bake mine for about 40 minutes first uncovered. Afterwards, I take two sheets of Reynolds wrap and loosely cover them. This keeps the tops from burning.

 

[Stitchfans]

All this sounds so good. Wish I could get my printer working again. Writer's cramp coming on.

 

[etoiles]

I am going to make it my mission to make a lighter version of this bars. I will make it normal first, eat one then let the rest of the family take them in their lunches. I will post the recipe if I succeed!

I have replaced the white sugar with granular Splenda multiple times before in the recipe with success for a diabetic family member if that helps!

I don't remember if I have done this but I think using applesauce instead of some of the oil would also work perfectly.

 

[The Mystery Machine]

Yummy. I love pumpkin. It was so cool here with the windows open, I had to make a pumpkin pie.

Pumpkin bread is next.