4 pumpkin recipes to fall in love with!
published on 18 October, 2019 at 18:33
1 Pumpkin Creme Brulee
INGREDIENTS
3 mini pumpkins
2 tbsp cinnamon sugar
1/2 cup sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
2 cloves
3 allspice berries
1 tsp vanilla
1 cup pumpkin purée
3 mini pumpkins
2 tbsp cinnamon sugar
1/2 cup sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
2 cloves
3 allspice berries
1 tsp vanilla
1 cup pumpkin purée
METHOD
- Remove stems and all the seeds from pumpkins.
- Sprinkle pumpkins with the cinnamon sugar, wrap them in aluminum foil.
- Bake for 30 min at 180C/350F.
- Combine the egg yolks with sugar.
- Add cream, cinnamon stick, cloves, allspice and vanilla to the saucepan, bring it to a boil and remove from heat.
- Pour cream with spice through a sieve.
- Add it into the yolk mixture.
- Add pumpkin puree.
- Pour cream mixture into the prepared pumpkins
- Bake 20 min at 180C/350F
- Top each pumpkin with a thin layer of sugar and grill for a few minutes
2 Warm milk pumpkin donuts
INGREDIENTS
50 g butter
100 g granulated sugar
250g baked pumpkin
350 g all-purpose flour
1 egg
zest of one lemon
1 teaspoon ground cinnamon
20 g yeast
80 ml warm milk
2 tbsp olive oil
vegetable oil for frying
coating
100 g sugar
1 tbsp cinnamon
METHOD
50 g butter
100 g granulated sugar
250g baked pumpkin
350 g all-purpose flour
1 egg
zest of one lemon
1 teaspoon ground cinnamon
20 g yeast
80 ml warm milk
2 tbsp olive oil
vegetable oil for frying
coating
100 g sugar
1 tbsp cinnamon
METHOD
- Put pumpkin, butter and sugar in food processor and pulse it until smooth.
- In a big bowl combine flour, an egg, cinnamon, lemon zest, pumpkin mixture and yeast immersed in warm milk. Mix it well with your hands and let the dough sit for two hours at room temperature.
- Roll out the dough and shape donuts as in the video.
- Fry them in deep oil for a few minutes on each side.
- Coat the donuts in cinnamon-sugar mixture and serve.
3 Pumpkin pie
INGREDIENTS
For the pastry:
1 2/3 cup flour;
a pinch of salt;
100 g (3.5 oz) butter, cold, cut into cubes;
2-3 tbsp cold water.
For the filling:
1 cup sugar;
1 tsp of each ground cinnamon, ginger, nutmeg;
a pinch of salt;
2 eggs;
400 g (14 oz) pumpkin puree;
1 1/3 cup full-fat cream.
For the pastry:
1 2/3 cup flour;
a pinch of salt;
100 g (3.5 oz) butter, cold, cut into cubes;
2-3 tbsp cold water.
For the filling:
1 cup sugar;
1 tsp of each ground cinnamon, ginger, nutmeg;
a pinch of salt;
2 eggs;
400 g (14 oz) pumpkin puree;
1 1/3 cup full-fat cream.
METHOD
- Preheat oven to 230 C (450 F).
- For the pastry whisk flour with salt and add cold butter in. Combine with your hands until fine crumbs form. Add cold water and knead for about 30 seconds or until pastry comes together.
- Make pastry into a ball, cover and chill in fridge for at least 30 minutes.
- Meanwhile make pumpkin filling by whisking all of the listed ingredients together.
- Roll out short crust pastry and transfer it into a cake or pie pan making regular pie shell. To prevent shirking in the oven you can freeze the pie crust for about 30 minutes.
- Pour pumpkin filling in and transfer into the oven. Lower the temperature to 170 C (340 F) and bake for 50-60 minutes or until slightly jiggling in the center.
4 Pumpkin spice truffles
INGREDIENTS
55g cream cheese
2 tbsp confectioners' sugar
1/3 cup pumpkin puree
175g graham cracker crumbs
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
113g white chocolate
55g cream cheese
2 tbsp confectioners' sugar
1/3 cup pumpkin puree
175g graham cracker crumbs
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
113g white chocolate
200g dark chocolate
50g graham cracker crumbs
50g graham cracker crumbs
METHOD
1.Beat the cream cheese and sugar together.
2.Add the pumpkin and beat until combined.
3.Add the graham cracker crumbs, pumpkin pie spice, cinnamon and melted chocolate.
4.Refrigerate mixture 1 hour or up to 24 hours.
5.Begin rolling chilled mixture into balls and place them on the baking sheet.
6.Chill in the refrigerator for 30 minutes
7.Melt the chocolate.
8.Dip balls in a chocolate and put it on a baking sheet
9.Top truffles with a graham cracker crumbs.
1.Beat the cream cheese and sugar together.
2.Add the pumpkin and beat until combined.
3.Add the graham cracker crumbs, pumpkin pie spice, cinnamon and melted chocolate.
4.Refrigerate mixture 1 hour or up to 24 hours.
5.Begin rolling chilled mixture into balls and place them on the baking sheet.
6.Chill in the refrigerator for 30 minutes
7.Melt the chocolate.
8.Dip balls in a chocolate and put it on a baking sheet
9.Top truffles with a graham cracker crumbs.
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