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| MANGIA BENE PASTA |
| Pumpkin Desserts |
| All of our Pumpkin Recipes use either solid-pack pumpkin puree or pumpkin pie filling; both of which you will purchase canned. Just be careful to use the product that is called for in the recipe. Solid-pack pumpkin, or pumpkin puree, is 100% pure pumpkin with no salt, no sugar, no flavorings or colorings added. Pumpkin pie mix contains pure pumpkin and a blend of traditional spices and sugar; it has a more fluid consistency. Check the label when purchasing. |
| Recipes |
| Pumpkin Tiramisu |
| Pumpkin Panna Cotta with Candied Walnuts |
| Easy Pumpkin Cannoli |
| Italian Pumpkin Pie (Crostata di Zucca) |
| Pumpkin Ice Cream |
| Pumpkin Cheesecake Cookies |
| Sweet Pumpkin Bread |
| Pumpkin Tiramisu |
| (Serves 8) |
| 1/2 (7-ounce package) of ladyfingers |
| 1/2 cup Grand Marnier, rum, or orange juice |
| 8 ounces Mascarpone cheese |
| 3/4 cup pumpkin solid-pack puree |
| 1 tsp. cinnamon |
| 1/4 tsp. ground nutmeg |
| 1 cup confectioners' sugar |
| 1 tsp. vanilla |
| 1-1/2 cups heavy cream, whipped to soft peaks |
| Croccante, crushed * |
| Arrange the ladyfingers in the bottom of an 8-inch square pan. |
| Pour the liqueur over the ladyfingers. |
| In a bowl, combine the Mascarpone, pumpkin, spices, sugar, and vanilla. |
| Fold in half of the whipped cream. |
| Spread the mixture evenly over the ladyfingers. |
| Gently spread the remaining whipped cream on top. |
| Sprinkle the croccante over the top. |
| Cover and chill at least 3 hours or overnight. |
| *Croccante can be substituted with chopped nuts. |
| Pumpkin Panna Cotta with Candied Walnuts |
| (Serves 6-8) |
| 2 cups heavy cream |
| 1 cup pumpkin puree |
| 1/2 cup sugar |
| 2 tsp. pumpkin pie spice |
| 1 tsp. vanilla |
| 1 TB. unflavored gelatin |
| 1/2 cup milk |
| 1 cup sour cream |
| Zest of 1 orange |
| Grease a 4-cup mold or six 6-ounce molds with butter or vegetable spray. |
| In a saucepan over medium-low heat, combine the cream, pumpkin, sugar, spice, and vanilla. |
| Bring to a simmer and remove from the heat. |
| In a small bowl, combine the gelatin and milk. Allow gelatin to soften 2-3 minutes. |
| Add the gelatin to the cream mixture along with the sour cream and zest. Blend well. |
| Pour into the prepared mold and refrigerate for at least 4 hours. |
| Just before serving, unmold onto a serving platter. Surround with candied walnuts. |
| Candied Walnuts |
| 1/2 cup brown sugar |
| 1/4 cup granulated sugar |
| 1/4 cup sour cream |
| 1/4 tsp. salt |
| 1 tsp. vanilla |
| 1-1/4 cups walnut halves |
| Line a baking sheet with waxed paper. Set aside. |
| Combine both sugars and sour cream in a small saucepan. |
| Cook over medium-high heat, stirring until it comes to a boil. |
| Use a candy thermometer to bring the mixture to 240 degrees F. |
| Stir in salt and vanilla. |
| Pour hot mixture over walnuts in a bowl. |
| Mix until walnuts are evenly coated. |
| Spoon the walnuts onto the prepared baking sheet, separating them as much as possible. |
| Allow to cool and then refrigerate a few minutes to harden. |
| Break them apart and store in a covered container. |
| Easy Pumpkin Cannoli |
| 1 recipe Cannoli Shells or purchase good cannoli shells |
| (Optional) Coarsely chopped walnuts or pecans |
| Filling: |
| 1-1/2 cups pumpkin pie filling (not pumpkin puree) |
| 1-1/2 cups heavy cream |
| 1 large box Cook and Serve vanilla pudding |
| Combine the filling ingredients in a saucepan over medium heat. |
| Bring the mixture to a boil. Cook for 5 minutes or until thickened. |
| Allow to cool and then refrigerate for at least 2 hours. |
| Fill cannoli shells just before serving. |
| Dip the ends of the cannoli in walnuts or chopped croccante, if desired. |
| Italian Pumpkin Pie - "Crostata di Zucca" |
| (Serves 8) |
| Crust: |
| 1-1/4 cups flour |
| 1/4 cup sugar |
| 1/8 tsp. salt |
| 5 TB. unsalted butter |
| 1 egg |
| Filling: |
| 1 (15-ounce) can solid-pack pumpkin |
| Pinch of salt |
| 2/3 cup sugar |
| 1 tsp. ground cinnamon |
| 2 eggs |
| 1 cup almonds, ground |
| 1/2 cup yellow cornmeal |
| 1/3 cup candied orange peel |
| 4 TB. unsalted butter, melted |
| For the dough, combine the dry ingredients in a bowl. |
| Cut in the butter with a pastry dough blender or a fork. |
| The mixture should be almost powdery. |
| Beat the egg and stir it in. |
| Continue stirring until the dough holds together. |
| Remove the dough and knead briefly, just until smooth. |
| Shape the dough into a disk, wrap, and refrigerate 30-60 minutes. |
| For the filling, put the pumpkin puree into a large bowl. |
| Whisk in the salt, sugar, cinnamon, and eggs, one at a time. |
| Combine the ground almonds and cornmeal and stir into the pumpkin mixture. |
| Oil the blade of a sharp knife and finely chop the orange peel. |
| Stir it into the filling; then stir in the melted butter. |
| To assemble, on a lightly floured surface, roll the dough into a round about 14-inches in diameter. |
| Transfer the dough to a 9-inch pie pan, allowing the excess dough to drape on the outside. |
| Pour in the filling, spreading it evenly. |
| Fold the excess dough at the rim inward, over the filling, so that it makes a border at the edge. |
| Preheat the oven to 350 degrees F. |
| Bake the pie for about 45 minutes, until the filling is set and the dough is lightly golden. |
| Cool the pie on a wire rack. |
| Keep loosely covered at room temperature or refrigerate. |
| Optional: Garnish each serving with a dollop of sweetened whipped cream |
| Pumpkin Ice Cream |
| 4 egg yolks |
| 3/4 cup sugar |
| 2 cups heavy cream |
| 2 cups whole milk |
| 1 cup solid-pack pumpkin (not pie filling) |
| 1 tsp. ground cinnamon |
| 1 tsp. ground nutmeg |
| 1 tsp. ground ginger |
| 1 tsp. vanilla |
| In a bowl, whisk the egg yolks with sugar until pale yellow and thickened. Set aside. |
| In a medium saucepan, over medium-low heat, bring the cream and milk to a simmer. |
| Gradually whisk the milk mixture into the egg mixture. |
| Return the entire mixture to the saucepan. Cook over low heat. |
| Stir constantly, until thick enough to coat the back of a wooden spoon. |
| Do not let it boil. |
| Strain into a clean bowl. Allow to cool to room temperature. |
| Whisk in pumpkin until smooth. Stir in all of the seasonings. |
| Cover and refrigerate until completely cold, several hours or overnight. |
| Transfer the mixture to an ice cream maker. |
| Freeze according to manufacturer's instructions. |
| Pumpkin Cheesecake Cookies |
| (Makes 16 cookies) |
| Crumb Mixture: |
| 1/3 cup butter, room temperature |
| 1/3 cup brown sugar |
| 1 cup flour |
| 1/2 cup finely chopped walnuts |
| Filling: |
| 8 oz. cream cheese, room temperature |
| 1/4 cup sugar |
| 1/2 cup pumpkin puree |
| 1 egg |
| 2 TB. milk |
| 1 tsp. vanilla |
| 1/2 tsp. ground cinnamon |
| 1/4 tsp. ground nutmeg |
| 1/4 tsp, ground ginger |
| Garnish: Confectioners' sugar for dusting |
| To make the Crumb Mixture: |
| Preheat oven to 350 degrees F. |
| Cream together the butter and brown sugar until smooth. |
| Add the flour and nuts. |
| With your fingers, mix to form a crumbly mixture. |
| Set one cup of the crumb mixture aside. |
| Press the remaining crumbs evenly on the bottom of an 8-inch square pan. |
| Bake for 12-15 minutes. Remove and allow to cool slightly. |
| To Make the Filling: |
| Using an electric mixture, blend the sugar and cream cheese until smooth. |
| Add all the remaining ingredients and blend until smooth. |
| Spread the filling evenly over the baked crumb crust. |
| Sprinkle the crumbs that you set aside evenly over the top. |
| Bake at 350 degrees F. for 25-30 minutes or until golden brown. |
| Remove from oven and allow to cool completely. |
| Dust top with confectioners' sugar. |
| Cut into 2-inch squares. |
| You can store these cookies in the refrigerator in a covered container for several days. |
| Sweet Pumpkin Bread |
| (Makes 1 loaf) |
| 2 cups flour |
| 2 tsp. baking powder |
| 1/2 tsp. baking soda |
| 1 tsp. salt |
| 1 tsp. cinnamon |
| 1/2 tsp. nutmeg |
| 1 cup solid pack pumpkin |
| 1 cup sugar |
| 1/2 cup milk |
| 2 eggs |
| 1/4 cup butter, room temperature |
| 1 cup chopped walnuts or pecans |
| Optional: Cream cheese for spreading |
| Preheat oven to 350 degrees F. |
| Grease a loaf pan (approximately 8x5x3-inches) |
| In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg. |
| Set aside. |
| Using an electric mixer, combine pumpkin puree, sugar, milk, and eggs. |
| Beat in the butter. |
| Add the flour mixture until well combined. |
| Stir in the nuts. |
| Spread the batter evenly in the prepared loaf pan. |
| Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. |
| Cool for 15-20 minutes on a wire rack. |
| Run a knife around the inside of the pan to loosen the bread. |
| Remove the bread from the pan and allow to cool completely. |
| To serve, cut into slices and serve with spreadable cream cheese. |
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| These cannoli shells are a real time-saver for a large gathering. You can also freeze them and take out how many you need for a family dinner. Just re-crisp them in the oven and fill them with your favorite filling. |
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