SPICED PUMPKIN ICE CREAM PUFFS
This extraordinary dessert showcases homemade pumpkin ice cream and cream puffs. The effort is worthwhile...and you can make the parts ahead of time for easy assembly later.-Richard Lasher, Stuarts Draft, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cream puffs.
Number Of Ingredients 18
Steps:
- In a large saucepan, heat cream and 1/2 cup milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the pumpkin, vanilla, cinnamon, nutmeg and remaining milk. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for at least 2 hours before serving., In a small bowl, combine the flour, cinnamon, ginger and nutmeg; set aside. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. , Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , To serve, scoop ice cream into cream puffs; replace tops.
Nutrition Facts : Calories 113 calories, Fat 8g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 53mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN CREAM PUFFS
Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.
Provided by CarolynWG
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
- Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
- To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
- Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
- Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g
CHEESY PUMPKIN PUFFS
Provided by Maneet Chauhan
Time 1h10m
Yield 12 puffs
Number Of Ingredients 13
Steps:
- Start by making the filling: Heat the olive oil in a large skillet over medium-high heat, then add the red onion and cook until almost tender and translucent, about 4 minutes. Add the grated pumpkin, cilantro, ginger, garam masala and a pinch of salt and continue to cook until the pumpkin is softened, about 2 minutes. Transfer the mixture to a large bowl; let cool completely.
- Stir the Swiss, American and cheddar cheeses into the pumpkin mixture; season with salt.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface. Cut out 24 pumpkins with a 4-inch cutter; arrange half on the prepared baking sheet. If desired, cut out jack-o?-lantern faces from the remaining pumpkins using a paring knife. Heap 2 tablespoons of the filling in the center of each pumpkin on the baking sheet and brush the egg wash around the edges of each. Put the remaining puff pastry pumpkins on top. Seal the edges with a fork, then brush with more egg wash. Bake until golden and puffed, 20 to 25 minutes.
BUTTERSCOTCH PUMPKIN PUFFS
Yummy things come in these little pudding-rich "packages." The puffs can be made and frozen in advance, then filled before serving for a time-saving dessert. -Michelle Smith, Running Springs, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine pudding mix, milk and spices; beat on medium speed for 30 seconds. Blend in pumpkin and whipped topping if desired. Refrigerate for 1 hour or overnight., In a medium saucepan, combine water, butter and salt; bring to a boil. Reduce heat to low; add flour all at once and stir until a smooth ball forms. Remove from the heat; add eggs, one at a time, beating well after each addition with an electric mixer. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Remove from the oven; turn oven off. Cut a slit halfway through each puff and return to the oven for 30 minutes with the oven door open. Cool on a wire rack. Just before serving, spoon about 1 tablespoon filling into each puff. Dust with confectioners' sugar and drizzle with melted chocolate.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PENZEY'S PUMPKIN BARS WITH BROWN BUTTER ICING
recipe from the most recent Penzey's catalog. Haven't made yet, but will soon. Both my boys love pumpkin desserts and this sounds great.
Provided by Junkintrunk
Categories Bar Cookie
Time 40m
Yield 18-24 serving(s)
Number Of Ingredients 15
Steps:
- For bars:.
- Preheat oven to 350°F.
- Cream butter.
- Add brown sugar, eggs, pumpkin, and vanilla; mix well.
- In separate bowl, sift all of dry ingredients together.
- Gradually add to the wet mixture and mix well.
- Pour into a greased 9x-inch13 pan and bake for 15-20 minutes.
- Let cool then top with brown butter icing.
- Icing directions:.
- In a heavy bottomed pan, heat butter over low heat until it is a light brown color.
- Remove from heat and add powdered sugar, vanilla, and milk.
- Whisk until smooth and well blended.
Nutrition Facts : Calories 254.1, Fat 10.9, SaturatedFat 6.7, Cholesterol 48, Sodium 169.7, Carbohydrate 38.3, Fiber 0.5, Sugar 31.8, Protein 1.7
PUMPKIN PUFF
Something different to make with pumpkin. Goes well with grilled chops or sausages. This recipe was given to me by our next door neighbour Maewyn when I was about 10yrs old and learning to cook different foods:) I could always be found in her kitchen when not in ours:)
Provided by Jen T
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Boil pumpkin in salted water til tender.
- Drain and mash.
- Add egg yolks and mix in well.
- Whip egg whites until soft peaks form then fold in carefully.
- Put mix into greased ovenware dish and bake at 350deg for 20-25minutes.
- Variations: Add some finely chopped onion before baking.
- Add some chopped parsley and grated cheese.
- Add some diced cooked bacon.
PENZEY'S RUTABAGA AND CARROT BAKE
From the 2003 Penzey's holiday catalog. "Holiday gatherings bring family and friends together to share conversation, laughs, and a good meal. If you find yourself in a rut with your veggies, making the same thing every year, try this casserole for a change." Posted by request.
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Peel and cube the rutabagas into 1/2 inch pieces.
- Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
- While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
- Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
- Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
- Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
- Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
- Serve and enjoy!
- Notes: Rutabagas"resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!
SAVORY PUMPKIN PUFFS
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 18 to 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.
- Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
- Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
- With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.
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PUMPKIN CREAM PUFFS RECIPE - REAL SIMPLE
From realsimple.com
3.8/5 (33)Category DessertAuthor Deb WiseTotal Time 1 hr 45 mins
- Prepare the Puffs: Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Combine butter, sugar, salt, and 1 cup of the water in a medium saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and add flour. Cook, stirring constantly, until mixture forms a ball and leaves a thin coating on the bottom of the saucepan, about 2 minutes. Transfer mixture to a bowl; let stand 10 minutes. Using an electric mixer, beat on medium speed, 2 minutes (mixture will look broken). Add whole eggs, 1 at a time, beating until dough is smooth and combined after each addition.
- Using a piping bag or 2 spoons, scoop 22 golf ball-sized portions of dough onto prepared baking sheets. Whisk together egg yolk and remaining 1 teaspoon water in a small bowl. Lightly brush tops and sides of dough balls with egg mixture. Bake in preheated oven 15 minutes. Rotate baking sheets, top rack to bottom rack, and reduce oven temperature to 350°F. Bake until puffs are browned and crisp, 18 to 20 minutes. Remove from oven, and pierce bottoms of puffs with the tip of a knife to allow steam to escape. Cool completely on baking sheets, about 30 minutes.
- Prepare the Pumpkin Cream: Whisk together brown sugar, granulated sugar, cornstarch, pumpkin pie spice, and salt in a small saucepan. Whisk in milk and egg yolks. Bring to a boil over medium, whisking constantly and cook, continuing to whisk constantly, until thickened, about 1 minute. Remove from heat. Stir in pumpkin, butter, and vanilla until butter melts and mixture is smooth. Transfer mixture to a bowl; cover with plastic wrap, placing plastic wrap directly on surface of cream to prevent a film from forming. Chill until cold, about 30 minutes.
- Whip cream on high speed with an electric mixer until medium peaks form. Gently fold whipped cream into pumpkin mixture until just combined.
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