Best Pumpkin Desserts
Fall is that time of the year, when pumpkin becomes one of the main products at our kitchen. There are hundreds, or even thousands, of different pumpkin recipes over the net. However, the special place among them takes the “Pumpkin Desserts” section. Numerous pumpkin desserts photos and posters induce us to cook something delicious out of the most traditional fall product. Here are the recipes of five delicious pumpkin sweets.
Cinnamon Pumpkin Pie
Ingredients: 1 cup sugar, 4 teaspoons cornstarch, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 2 eggs (lightly beaten), 1 can (15 ounces) solid-pack pumpkin, 1 cup milk, 1 unbaked pastry shell (9 inches), whipped cream in a can(optional).
In a bowl, mix up sugar, cornstarch, salt and cinnamon. In a larger bowl, combine eggs and pumpkin and add the sugar mixture to them. After adding milk by small portions, put the mixture into an unbaked pastry shell. Bake for 10 minutes at 400°. Reduce heat to 350° and cook for 45-50 minutes more until the inserted knife comes out clean. After cooling the pie, you can cover it with whipped cream.
Pumpkin Chocolate Chip Cookies
Ingredients: 1 cup butter (softened), 3/4 cup sugar, 3/4 cup packed brown sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 cup quick-cooking oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 cup canned pumpkin, 1-1/2 cups semisweet chocolate chips.
Cream butter and sugar until you get the light and fluffy mass. Add an egg and vanilla. Mix flour, oats, baking soda and cinnamon and add by parts to the butter mixture, alternating with pumpkin. Then, put in chocolate chips. Using a tablespoon, place cookies on baking sheets and bake for 12-13 minutes at 350° until they become lightly browned.
Ingredients: 1 envelope unflavored powdered gelatin (1 scant tablespoon), 1/4 cup cold water, 1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree, 4 large eggs, 1/4 cup plus 2 tablespoons pure maple syrup, pinch of freshly grated nutmeg, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/4 teaspoon salt, pinch of freshly ground white pepper, 2 tablespoons dark rum, 1/4 cup sugar, 1 cup heavy cream, sweetened whipped cream (optional), pastry leaves (for garnish).
In a small saucepan, add gelatin to the cold water and leave for 5 minutes. Then cook it over medium heat, constantly stirring, until the gelatin is dissolved. Let it cool. Put pumpkin puree in a large bowl and add gelatin and then egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, rum and whisk everything well. Whisk egg whites and sugar to soft peaks by a mixer on medium speed and add it to the pumpkin mixture by gentle movements.
Divide mousse among 8-10 glasses and put them into a fridge for minimum 2 hours. If you want, you can decorate the dessert with whipped cream and pastry leaves.
Pumpkin Pecan Gingersnap Ice Cream
Ingredients: 3/4 cup packed dark brown sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon kosher salt, 5 egg yolks, 1 vanilla bean (halved lengthwise, seeds scraped and reserved), 2 cups heavy cream, 1 cup fresh or canned pumpkin puree, 1/2 cup finely chopped gingersnap cookies, 1/2 cup finely chopped pecans.
In a saucepan, blend together sugar, cinnamon, ginger, cloves, nutmeg, salt, yolks and vanilla seeds until you get a smooth mass and add 1+1/2 cups cream. Place the saucepan over medium heat and cook, stirring, until thickened (it takes about 8 minutes). Through a fine strainer, pour the mixture into a bowl and add the remaining cream and pumpkin. In a resealable container create layers from ice cream, gingersnap cookies and pecans. Place the container into the refrigerator to freeze.
Ingredients: 1 1/2 cups all-purpose flour (about 6 3/4 ounces), 1 teaspoon baking soda, 3/4 teaspoon ground ginger, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/8 teaspoon ground cloves, 1 cup granulated sugar, 1 cup canned pumpkin, 1/2 cup low-fat buttermilk, 1/4 cup packed light brown sugar, 2 tablespoons canola oil, 1 large egg, 2/3 cup sweetened dried cranberries (chopped), cooking spray.
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, soda, ginger, baking powder, cinnamon, salt and cloves. In a large bowl, blend with a mixer granulated sugar, canned pumpkin, buttermilk, light brown sugar, canola oil and egg. Mix the both mixtures and add cranberries.
Place paper muffin cup liners in muffin cups and cover them with cooking spray. Spoon batter in cups and bake for about 25 minutes. The ready muffins must spring back if you touch them in the center.
We hope that our recipes will inspire you for some culinary feats, which will be highly estimated by your friends and family members. So, don’t waste time and start cooking right now!