Pumpkin Pie Oatmeal
By: Sandra Lee
Ingredients
1 can (12-ounce) fat-free evaporated milk
1/2 cup pumpkin pie filling
1 1/4 cups quick-cooking oats
3 tablespoons chopped pecans
Directions
In a saucepan, combine evaporated milk and pumpkin pie filling.
Bring to a boil over medium-high heat.
Add oats; cook and stir for 1 minute or until thickened.
Stir in 2 tablespoons of the pecans.
Top each serving with some of the remaining 1 tablespoon pecans.
Pumpkin Muffins
By: Ellie Krieger, All rights reserved
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
3/4 cup low fat buttermilk
1/4 cup raw, unsalted pumpkin seeds
Directions
Preheat oven to 400 degrees F.
Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined.
Add the other egg and whisk well. Whisk in the pumpkin and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk.
Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds.
Tap the pan on the counter a few times to remove any air bubbles.
Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes.
Run a knife around the muffins to loosen them and unmold.
Cool completely on the rack.
Pumpkin Patch Cakes
Recipe courtesy Emeril Lagasse, 2007
Ingredients
1 cup plus 2 tablespoons sifted cake flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick, or 8 tablespoons, unsalted butter, softened at room temperature
2 eggs, at room temperature
1/2 cup pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
1 recipe Butterscotch Frosting, recipe follows
Directions
Preheat the oven to 350 degrees F and lightly grease 11 (3-ounce) silicone cupcake molds. (Or, alternatively, grease and flour 10 regular muffin wells in a muffin tin.)
Sift together the flour, sugar, baking powder and salt and transfer to a standing electric mixer fitted with a paddle attachment. Mix briefly on low speed to combine. Add the butter, little by little, and continue to process on low speed until the mixture resembles coarse crumbs with pea-sized pieces.
In a small bowl, whisk together the eggs, pumpkin, spices and vanilla. While the mixer is still running at low speed, drizzle half of the liquid ingredients into the mixer and continue to mix until just combined. Increase the speed on the mixer to medium-high and mix until light and fluffy, 1 to 2 minutes. Add the remaining liquid ingredients in a slow, steady stream, and continue to mix until thoroughly incorporated, about 15 seconds longer, scraping down the sides of the mixer bowl as necessary. Don't worry if the mixture appears slightly curdled.
Divide the mixture between 10 regular sized buttered muffin wells or 11 (3-ounce) silicone muffin cups - the wells should be filled about 2/3 of the way. Bake for 16 to 18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Transfer to cooling racks and let cool for 5 minutes. Make sure not to peel silicone olds off of cupcakes. Invert muffin tins or holders and muffins should release easily. Frost with the Butterscotch Frosting, tinted with colors if desired.
Butterscotch Frosting:
Ingredients
6 ounces cream cheese, softened at room temperature
1 cup confectioners' sugar
2 tablespoons unsalted butter
1/4 teaspoon salt
6 tablespoons Butterscotch Sauce, recipe follows, or store-bought butterscotch sauce
Directions
In the bowl of a standing electric mixer, combine the cream cheese, confectioners' sugar, butter, and salt, and beat until smooth and creamy, 3 to 4 minutes.
Reduce the speed to low and add the Butterscotch Sauce, 1 tablespoon at a time, and mix until thoroughly incorporated, stopping to scrape down the sides of the bowl as necessary.
Chill slightly if frosting cupcakes.
Butterscotch Sauce:
Ingredients
3/4 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
3 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Directions
Combine the sugar, water, and lemon juice in a medium, heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn't burn.
Remove the pan from the heat.
Add the butter and swirl the pan to melt it, about 1 minute.
Return to the heat and bring to a boil.
Add the cream, whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, and up to 2 tablespoons more, until desired consistency is achieved.
Cool until just warm before serving. (The sauce will thicken as it cools.)
Pumpkin and Corn Fritters
By: Emeril Lagasse, 2004
Ingredients
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1 cup fresh corn kernels cut from the cob
1/2 teaspoon salt
1/8 teaspoon white pepper
1 (15-ounce) pumpkin puree
3 tablespoons dark brown sugar
2 eggs, lightly beaten
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/8 teaspoon ground nutmeg
1 cup all-purpose flour, sifted
1/2 cup cake flour, sifted
1 1/2 teaspoons baking soda
6 cups vegetable oil, for frying
Cane syrup or maple syrup, for drizzling
Powdered sugar, for garnish
Directions
Heat an 8-inch sauté pan over medium heat and add the oil and butter to the pan. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes. Season the corn with 1/4 teaspoon salt and the white pepper. Continue to cook the corn, stirring often, for an additional 5 minutes. Remove corn from pan and set aside on a plate to cool. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine. When the corn is cooled, fold it into the pumpkin base. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base. Stir just until the ingredients are combined, so as not to over-mix. Wrap bowl with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 200 degrees F.
In a large 6-quart pot, heat the vegetable oil to 325 degrees F. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown. Remove the fritters from the oil and drain on a paper-lined plate. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made.
To serve, pile the fritters onto a serving plate and drizzle with cane syrup. Sprinkle with powdered sugar and serve while hot.
Pumpkin Cheesecake with Bourbon Spiked Cream
By: Emeril Lagasse, 2000
Ingredients
1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm, recipe follows
Directions
Preheat the oven to 350 degrees F.
Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.
Chocolate Sauce:
Ingredients
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Directions
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.
Heat the mixture until a thin paper-like skin appears on the top. Do not boil.
Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.
