Pumpkin Crazy Cake from michellestastycreations.com

1-1/2 cups + 2 Tbs. flour
1 cup sugar
1/2 cup solid pack pumpkin (not pumpkin pie mix)
1 Tbs. Pumpkin Pie Spice
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla extract
5 Tbs. canola oil
3/4 cup water

Frosting:
1-1/2 Tbs. Butter, unsalted at room temperature
2 oz. cream cheese, at room temperature
1 cups powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees.

In a bowl or the 8 x 8 pan you are going to bake in place the flour, sugar, pumpkin pie spice, baking soda, and salt. Mix with a whisk until combined.

Make three indentations (wells) two small and one large one in the flour mixture.  Pour the vanilla and vinegar into the small wells and the oil into the large well.

Pour the water over the whole mixture then add the pumpkin.  Mix well until completely combined.  If needed add more water up to a total of 3/4 cup.

Pour into an 8 x 8 baking dish.

Bake for 30-35 minutes or just until a toothpick inserted into the center comes out clean.  Do not over bake.  Mine was done at just 35 minutes exactly.  Mine took 40 min

Cool the cake completely then frost.  (If you want this to be a dairy free cake choose a frosting without an dairy products instead of the following)

To make the frosting place the butter and cream cheese in a bowl and beat until completely smooth.

Add the powdered sugar and vanilla extract and mix until it is smooth.
Spoon the whole bowl of frosting onto the cake and spread to the edges.  Slice and serve.

Four Ingredient Pumpkin Pie

pumpkin-pie-201129
1 1/4 cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (16 ounces) (or use fresh puree)
2 tsp pumpkin pie spice

optional: 1/2 tsp salt to taste (depends how much salt you soaked your cashews in)

ingredients notes: using high quality spice is helpful. Also, I prefer grade B maple syrup for its rich amber tones and caramelized flavor – but grade A works too.

One standard vegan pie crust – or make your own using my instructions in this post. Also reference my crust-making how-to video here.

1. Soak about one cup of raw cashews in about 2 1/2 cups of water in a large bowl. Add about 1/2 – 1 tsp of salt to the bowl – mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe. Note: you may want to soak more cashews than needed and make two pies – or use in other recipes like my vegan pumpkin spice cashew cheese!

2. Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. I soaked my cashews for about 18 hours. At least 8 is optimal. Don’t soak for more than two days or the cashews can get grimy in my opinion.

3. The day of your actual pie making allow at least 3 hours from the time you start to the time you wish to serve the pie. I like a cool time of at least 2 hours.

4. Preheat your oven to 400 degrees.

5. Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 1/4 cups of cashews to your food processor – or even better, a Vitamix or high speed blender.

6. Add pumpkin to blender. Next, add in the maple syrup and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason – you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a 1/2 teaspoon of salt if needed. I added in about 1/3 tsp extra salt. But taste before adding.

7. Pour your mix into a par-baked vegan pie shell (I toast my raw pie shell in the 400 degree oven for about 8 minutes). You can buy a frozen crust or make your own per instructions linked in recipe above.

8. Bake pie at 400 degrees for 15 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes – or until the edges look fluffy and a darker caramel orange tone. Use a toothpick in center if unsure. The tooth-picked filling should come out slightly wet – but very thick and dark. It is important to remember that your pie will firm up significantly upon cooling and chilling in the fridge.

9. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. At least 2 hours cooling and/or chilling time is my preference. A warm pie will be tasty, but still a bit “wet” to slice.

10. I serve chilled with a swirl of my vegan coconut whip on top!!

Vermont Spice Cake with Maple Cream Cheese Frosting from food52.com

Adapted from Land O’Lakes
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For the cake:

    • 3 cups flour
      1 teaspoon salt
      1/4 teaspoon ground cloves
      3/4 teaspoon nutmeg
      2 teaspoons cinnamon
      1 teaspoon ground ginger
      3 teaspoons baking powder
      1 teaspoon baking soda
      3/4 cup butter, at room temperature
      1 1/2 cups sugar
      3 eggs
      1 1/2 cups canned pumpkin
      1/2 cup evaporated milk
      1/4 cup water
      2 teaspoons vanilla extract

      For the frosting:
      3 1/2 cups sifted confectioners’ sugar
      1/3 cup butter, softened
      11 ounces cream cheese, softened
      2 teaspoons maple syrup

      Preheat the oven to 325° F. Butter and flour two round 9-inch cake pans (I used a sheet cake pan and punched out my layers using a ring mold, hence the many layers in the photo).
      Whisk together the flour, salt, spices, baking powder, and baking soda in a large bowl and set aside.

      In a separate bowl or in a stand mixer, cream together the butter and sugar until light and fluffy.

      Add the eggs one at a time, mixing after each addition.

      Add the pumpkin, evaporated milk, water, and vanilla, mixing after each addition. Add the dry ingredients and beat until just combined.

      Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until the cake springs back to the touch and pulls away from the sides of the pan. Let cool in the pans for 10 minutes, then turn the cakes out onto a cooling rack to cool fully. It’s best to chill the cakes in the refrigerators before frosting them.

      For the frosting: Beat together all the ingredients in a large bowl until smooth and fluffy.

      If you want a cake with more layers, slice your two layers in half horizontally. Frost between each layer and top with more frosting. Leave the sides unfrosted if you like, or cover them with a thin layer of frosting.

      Makes two 9-inch layers

 

pumpkin spice latte from Sarah Carey

  • download1 cup milk
  • 1 cinnamon stick
  • 1 whole nutmeg
  • 1/2-inch piece ginger, peeled and sliced
  • 1 cup espresso or very strong coffee
  • Whipped cream for serving
  • Cinnamon for garnish
  • 1/4 cup granulated sugar
  1. In a small saucepan, bring the milk, cinnamon, nutmeg, and ginger to a boil. Turn off heat and cover. Let mixture steep for 30 minutes.

  2. Divide espresso between 4 cups. Strain milk and divide between the 4 cups. Top each with dollop of whipped cream and dusting of cinnamon.

Pumpkin risotto from Gordon Ramsey

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    • Large wedge of ripe pumpkin, about 500-600g, deseeded and cut into 1cm cubes
    • 1.3 litres chicken or vegetable stock
    • 300g risotto rice (arborio or carnaroli)
    • Few knobs of butter
    • 50g Parmesan, freshly grated, plus shavings to serve
    • Small handful of sage leaves
    • Sea salt and freshly ground black <pepper
    • Olive oil, for cooking and to drizzle

1. Heat a little olive oil in a large pan, add the pumpkin and cook gently for 5-7 minutes until just softened, stirring occasionally. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth, adding a touch of hot water as necessary (to get the purée moving in the blender).

2. Bring the stock to a simmer in a pan and keep it at a gentle simmer.

3. Heat a little olive oil in a larger saucepan and tip in the rice. Cook, stirring frequently, for a minute, then add a ladleful of hot stock and stir until it is almost all absorbed before adding another ladleful. Repeat until you’ve reached your last few ladlefuls of stock. Taste the rice to see if it is al dente. If not, add more stock. Add the pumpkin purée and reserved pumpkin, stir through and season to taste. Stir in a few knobs of butter and the grated Parmesan. Keep warm.

4. Heat a thin layer of olive oil in a small frying pan until hot. Fry the sage leaves for a few seconds until crisp then drain on kitchen paper.

5. Ladle the risotto onto warm plates. Drizzle with a little olive oil and scatter over the Parmesan and sage leaves, then serve.

Pumpkin Strudel, Carla Hall

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1 15-ounce can of Pumpkin Puree
1/2 cup Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon ground Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Cloves
1 teaspoon Salt
12 sheets Frozen Phyllo (thawed)
Melted Butter (for brushing)
1 cup Granulated Sugar
1 1/2 tablespoons Cinnamon
1 cup toasted Pecans (chopped)
1 8-ounce package Cream Cheese (divided into 12 pieces)
Whipped Cream (optional)

Preheat oven to 400. In a small bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, allspice, cloves and 1/2 teaspoon salt. In another small bowl combine the granulated sugar and the cinnamon.

Brush one sheet of phyllo with melted butter and lay another sheet of dough on top. Brush generously with melted butter. (Keep remaining phyllo dough covered with a damp dish towel to prevent it from drying out). Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tablespoons of pecans.

Cut the phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from the end of each dough strip. Spoon 1 to 2 well rounded tablespoon of pumpkin mixture on top of the cream cheese (do not overfill or the phyllo will burst when rolled).

To shape, fold the edge closest to the cheese/pumpkin mixture up and over the filling. Fold in sides and roll up to encase filling. Place on a parchment lined baking sheet, seam side down. Brush with some of the melted butter and top more sugar and nuts. Repeat the process with the remaining ingredients.

Bake for 20 minutes or until golden. Remove from oven and allow to cool for 5 minutes before serving with whipped cream. Note: You can use 2 teaspoons Pumpkin Pie Spice in place of the other spices.

Helpful Tips:
1. Only use a little bit of the clove because the flavor is very strong and can easily overpower the dish.
2. Take care not to roll the strudel too tightly or it will rip while baking.
3. Prepare the strudel ahead of time and freeze until you’re ready to bake.

Pumpkin butter

IMG_18933 1/2 cups pumpkin puree
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks or 1.5 tsp ground
1-2 tsp pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.

Pumpkin Bread Pudding — Martha


Unsalted butter, room temperature, for dish
1 can (15 ounces) pure pumpkin puree
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cloves
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
Dulce de Leche, carmel syrup or heavy cream for topping

Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche, carmel or cream.

Note: I forgot the vanilla, realized this as I was posting the recipe oops.

Pumpkin and Black Bean Soup – Rachael Ray

2 tablespoon Extra-virgin Olive Oil

1-2 cloves of garlic minced

1 med Onion — finely chopped

3 cup vegetable stock

1 can tomatoes in juice – diced use rotel

1 can Black Beans — drained

1 can  pumpkin puree

1 cup heavy cream or half n half

1 tablespoon Curry Powder

1 ½ teaspoon Ground Cumin

¼ tsp to ½ teaspoon cayenne pepper

Coarse salt

20 Blades Fresh Chives — chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion.

Saute onions 5 minutes. Add garlic, cumin and curry cook for a few min.  Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, cayenne and salt, to taste.

Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives .