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.
According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, "Pumpkin is one of the most nutritionally valuable foods
known to man. Moreover, it's inexpensive, available year round in canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and
packs an abundance of disease fighting nutrients." Dr. Pratt mentions many other disease fighting super foods in his book as well, but we are most
interested in pumpkin because of the year-round availability and ease of use in canned form. How can we add this wonder food to our diets through out the
year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.
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.
According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, "Pumpkin is one of the most nutritionally valuable foods
known to man. Moreover, it's inexpensive, available year round in canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and
packs an abundance of disease fighting nutrients." Dr. Pratt mentions many other disease fighting super foods in his book as well, but we are most
interested in pumpkin because of the year-round availability and ease of use in canned form. How can we add this wonder food to our diets through out the
year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.
| 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. |
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
 | |  | |  | |  | |  |
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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
Pumpkin Panna Cotta with Candied Walnuts
Easy Pumpkin Cannoli
Italian Pumpkin Pie (Crostata di Zucca)
Pumpkin Ice Cream
Pumpkin Cheesecake Cookies
Sweet Pumpkin Bread
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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 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup confectioners' sugar
1 teaspoon 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.
*Chopped nuts may be substituted for the croccante
(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 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup confectioners' sugar
1 teaspoon 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.
*Chopped nuts may be substituted for the croccante
Pumpkin Panna Cotta with Candied Walnuts
(Serves 6-8)
2 cups heavy cream
1 cup pumpkin puree
1/2 cup sugar
2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 tablespoon 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 teaspoon salt
1 teaspoon 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.
(Serves 6-8)
2 cups heavy cream
1 cup pumpkin puree
1/2 cup sugar
2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 tablespoon 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 teaspoon salt
1 teaspoon 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.
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 teaspoon salt
5 tablespoon unsalted butter
1 egg
Filling:
1 (15-ounce) can solid-pack pumpkin
Pinch of salt
2/3 cup sugar
1 teaspoon ground cinnamon
2 eggs
1 cup almonds, ground
1/2 cup yellow cornmeal
1/3 cup candied orange peel
4 tablespoons 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
(Serves 8)
Crust:
1-1/4 cups flour
1/4 cup sugar
1/8 teaspoon salt
5 tablespoon unsalted butter
1 egg
Filling:
1 (15-ounce) can solid-pack pumpkin
Pinch of salt
2/3 cup sugar
1 teaspoon ground cinnamon
2 eggs
1 cup almonds, ground
1/2 cup yellow cornmeal
1/3 cup candied orange peel
4 tablespoons 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 teasspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon 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.
4 egg yolks
3/4 cup sugar
2 cups heavy cream
2 cups whole milk
1 cup solid-pack pumpkin (not pie filling)
1 teasspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon 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 ounces cream cheese, room temperature
1/4 cup sugar
1/2 cup pumpkin puree
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon 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.
(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 ounces cream cheese, room temperature
1/4 cup sugar
1/2 cup pumpkin puree
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon 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 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon 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 8 x 5 x 3-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.
(Makes 1 loaf)
2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon 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 8 x 5 x 3-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.
