Friday, November 4, 2011

Pumpkin Recipes

With Halloween this past Monday, I was in the mood for some yummy pumpkin treats this past weekend. First up was homemade pumpkin ice cream - per Adam's request.  Ever since we got our new ice cream maker, we have been some homemade ice cream makin' fools!  We just love it!

The pumpkin ice cream was really delicious!  The recipe was a little more detailed than any of the other ice cream recipes I have tried so far, but it was worth it.  It had a very strong pumpkin taste. Adam said it reminded him of pumpkin pie.

Here is the recipe:

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

  1. In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Next up was Halloween treats for my work buddies.  If you have to work on a holiday (Halloween should be added to the State holidays - don't you agree?!?), at least treats are involved.

I decided to make pumpkin spice donut muffins.  OMG, delicious!  They are VERY similar to these muffins but with a stronger spice taste.  The pumpkin flavor didn't come out as strong as I would have preferred, but they were still really yummy. Not one muffin was left at the end of the day.
Here is the recipe:

3-½ cups All-purpose Flour
4 teaspoons Baking Powder
1 teaspoon Salt
½ teaspoons Baking Soda
½ teaspoons Ground Cinnamon
½ teaspoons Ground Nutmeg
¼ teaspoons Ground Ginger
⅛ teaspoons Ground Cloves
⅔ cups Crisco Shortening
1 cup Sugar
2 whole Eggs
1 cup Canned Pumpkin (plain, No Sugar Or Spices Added)
½ cups Plus 1 Tablespoon Buttermilk (see Note)

2 sticks Butter
1-½ cup Sugar
3 teaspoons Ground Cinnamon

Preparation Instructions
  1. Preheat oven to 350 degrees F. Get out your muffin tins – this recipe makes 18 standard sized muffins.
  2. In large bowl or mixing cup combine dry ingredients (except the sugar).
  3. In a separate bowl mix Crisco, sugar and eggs.
  4. Add pumpkin to the sugar mixture.
  5. Alternate adding dry ingredients and buttermilk into the pumpkin/sugar mixture. Mix well. Scrape down sides of the bowl often. Mix for 3 minutes.
  6. Grease muffin tins with non-stick cooking spray. Fill tins 2/3 full with muffin batter. Bake for 20-25 minutes.
  7. While the muffins are baking, Melt the 2 sticks of butter in a container. While that is melting, mix the 1 1/2 cup of sugar with the 3 teaspoons of cinnamon in a separate container. Place a clean cookie sheet beside these two containers.
  8. As soon as you remove muffins from oven tip out onto the cookie sheet adjacent to the butter and sugar containers. Let muffins cool just long enough to be able to handle them, around 30 seconds. Dip warm muffins in butter, coat completely. Directly from butter dredge muffins in cinnamon sugar. Make sure muffins are completely covered with sugar mixture.
NOTE: If you do not have buttermilk on hand you can add 1 tablespoon of vinegar to just under 1 cup of milk to make 1 cup of buttermilk.

Happy Friday!

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1 comment:

  1. What wonderful ideas! I had no idea that there was so many recipes for pumpkins! Thanks for sharing! I think my kids would love the pumpkin ice cream!



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