Welcome to fall (autumn), or so it seems with the weather lately here in the Vancouver area. I love this time of year! The cooler weather, the beautiful coloured leaves, the smells in the air, even the rain. One of my other favourite things about the fall is pumpkin! I love pumpkin pie! It’s my fave kind of pie, actually probably the only one I really eat. Sure I’ve eaten apple pie or strawberry rhubarb or blueberry, it’s hard to turn down pie ;), but pumpkin is my number one! So I felt that sharing some pumpkin recipes with you today would be an excellent idea. I hope you enjoy them. 🙂
Layered Pumpkin Dessert:
1 cup Flour
½ cup Butter (softened)
½ cup plus ¼ cup Pecans, chopped
8 oz. Cream cheese, softened
1 cup Powdered sugar
3 cups Whipped topping, divided
2½ cups Milk
3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
1 – 15 oz can Pumpkin puree
1 tsp. Pumpkin spice
Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
Let chill for 3 hours or until set.
Mix a single serving container of plain, (non-fat if preferred) Greek yogurt and half a cup of 100 percent pure pumpkin puree.
Add a dash of ground cinnamon or nutmeg for flavour, and top with chopped, toasted pecans or walnuts.
This recipe is easy to adapt to a larger quantity but I love the idea of serving it in pretty single serving bowls.
Ingredients: For single crust pie
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water
2 cups canned prepared pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Aaand last one –
1 (15 ounce) can solid-pack pumpkin
1 cup cream
2⁄3 cup half-and-half
2⁄3 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1⁄2 teaspoon ground ginger
1⁄8 teaspoon grated nutmeg
1⁄8 teaspoon ground cloves
Whisk together ingredients until smooth.
Place mixture into an electric ice cream maker and operate machine according to manufacturer’s instructions.
When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
Freeze time is cook time (average machine timing).
*NOTE* I take no responsibility for calories, fat, or sugar ingested with any of these recipes. 😉 I do remind you though to eat in moderation, enjoy every bite when you do indulge, use the very best quality ingredients you can afford and go for a walk and breathe in the loveliness of this time of year.