CREAMY PUMPKIN SAUCE
This sauce is great over pumpkin or cheese ravioli!
Provided by MegChaseWal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
- Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 6.4 g, Cholesterol 28.1 mg, Fat 10 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5.7 g, Sodium 246.5 mg, Sugar 1.4 g
PUMPKIN NUGGETS WITH VANILLA SAUCE
I think few adore sugar and pumpkin as much as I do. :D I guess you could say this is something of a copycat recipe-- I went to this Japanese "snack cafe" several years ago and had these delicious pumpkin nuggets that came with chocolate and vanilla dipping sauces. Mine came out much thicker than I remember those ones, (and I haven't quite mastered that Japanese confectionery technique for a soft outside and creamy inside) but they're still really good. The chocolate sauce seemed like a thick chocolate syrup like U-Bet, but I think my vanilla sauce is even better (and will probably post as a separate recipe) You can use all-purpose flour for the nugget mixture, but I find that the rice flour is really the best or a mix of the two works too.
Provided by the80srule
Categories Dessert
Time 30m
Yield 15 nuggets, 15 serving(s)
Number Of Ingredients 15
Steps:
- Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container. Cover and refrigerate it to chill for now.
- Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting. Or just mix by hand with a wooden spoon.
- The nugget mix should have the same consistency as a thin cookie dough. If it seems runny and keeps sliding off the spoon, add more flour.
- Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.) The yield is about 12-15 large nuggets.
- Bake for 20-30 minutes or until lightly browned on top. Let cool for at least 10 minutes.
- Serve with the vanilla sauce and enjoy! They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings! How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload? :D.
Nutrition Facts : Calories 204.6, Fat 3, SaturatedFat 1.8, Cholesterol 10.1, Sodium 199.5, Carbohydrate 40, Fiber 0.9, Sugar 17.9, Protein 4.1
BAKED PUMPKIN DOUGHNUTS
Provided by Valerie Bertinelli
Categories dessert
Time 1h
Yield 16 servings
Number Of Ingredients 13
Steps:
- For the doughnuts: Preheat the oven to 350 degrees F.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
- Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
- Add the flour mixture to the pumpkin mixture and beat until just combined.
- Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
- Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
- For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.
PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER
These homemade ravioli are simple to make but add a wow factor to the holiday table. And they can be made ahead and frozen, and cooked up in minutes on the day. Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.
Provided by The New York Times
Categories dinner, pastas, appetizer, main course
Time 2h
Yield 48 2 ½-inch ravioli (about 8 servings)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
- Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 ½ pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.
- Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.
- Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
- Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plates and top with ravioli and a drizzle of balsamic vinegar.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 891 milligrams, Sugar 6 grams, TransFat 0 grams
EASY VANILLA DESSERT SAUCE/PARTY DIP
This is from my pumpkin nuggets recipe, but I wanted to post it separately as well because it's really tasty and would be great for lots of different desserts, and a year-round fruit dip for parties. It's also really easy to make! Sweetened condensed milk makes a great base for all kinds of dessert sauces and already got most of the work done for you.
Provided by the80srule
Categories Sauces
Time 5m
Yield 15 oz, 1 serving(s)
Number Of Ingredients 4
Steps:
- Whisk all the ingredients together with a fork until perfectly blended.
Nutrition Facts : Calories 1337, Fat 35, SaturatedFat 22.1, Cholesterol 135, Sodium 505, Carbohydrate 226, Fiber 0.2, Sugar 225.7, Protein 31.5
PUMPKIN WONTONS WITH BUTTERSCOTCH SAUCE
As a change from the usual pumpkin pie or cake, we created these deliciously different wontons. The butterscotch sauce would also taste great over ice cream. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings (2 cups sauce).
Number Of Ingredients 16
Steps:
- For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels., For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.
Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 263mg sodium, Carbohydrate 55g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
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