DOUBLE-LAYER PUMPKIN PIE
Serve with mugs of spicy cider.
1 refrigerated pie crust
1 (8 ounce) package cream cheese, softened
3/4 c. granulated sugar, divided
3 large eggs, divided
1/2 tsp nutmeg
2 tbsp rum or 1 tablespoon vanilla
1 1/4 c. pumpkin or homemade pumpkin puree
1 c. evaporated milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4 c. packed brown sugar
2 tbsp all-purpose flour
2 tbsp butter
1/2 c. pecan pieces
Rum Whipped Cream, for serving (see recipe)
Preheat oven to 350 degrees. Place pie crust in a deep-dish pie plate; set aside.
Beat cream cheese, 1/4 cup sugar, 1 egg, nutmeg and rum with electric mixer until smooth. Spread evenly in prepared pie crust.
In a large bowl, stir together pumpkin, evaporated milk, remaining 2 eggs, remaining 1/2 cup sugar, cinnamon, ginger, cloves and salt until thoroughly combined. Starting around edge of pie, slowly pour pumpkin mixture over cream cheese layer. Bake for 50 minutes.
Meanwhile, make streusel topping. Combine brown sugar and flour in a small bowl. Cut in butter until mixture resembles wet sand. Stir in pecans. Set aside.
Sprinkle streusel topping evenly over pie. Bake 10 minutes more or until center is nearly set and topping is golden. Cool to room temperature. Cover loosely and chill. If desired, serve with Rum Whipped Cream.
RUM WHIPPED CREAM
1 c. whipping cream
2 tbsp granulated sugar
1 tsp rum or vanilla extract
In a medium bowl beat together whipping cream, sugar and rum or vanilla extract on medium-high speed of electric mixer until stiff peaks form. Cover and chill until serving time.
PUMPKIN BANANA BREAD WITH DARK CHOCOLATE BUTTER
2 c. all purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp grated orange zest
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
1 c. canned pumpkin or homemade pumpkin puree
2 large eggs
1 c. granulated sugar
1/2 c. mashed ripe banana
1/2 c. vegetable oil
Dark Chocolate Butter (see recipe)
Preheat oven to 350 degrees.
Spray a 9-by-5-inch loaf pan with nonstick cooking spray.
In a medium bowl, stir flour, baking powder, cinnamon, orange zest, baking soda, salt, ginger and cloves.
In a large bowl, stir together pumpkin, eggs, sugar, banana and oil. Stir flour mixture into pumpkin mixture just until combined.
Pour batter into prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.
Cool pan on wire rack 10 minutes; remove from pan and cool completely.
Slice and serve with Dark Chocolate Butter.
DARK CHOCOLATE BUTTER
1/3 c. granulated sugar
1/4 c. baking cocoa
3 tbsp water
1/4 c. unsalted butter
1/4 tsp vanilla extract
In a heavy small saucepan stir together sugar, cocoa powder and water until smooth.
Add butter; cook and stir over medium-low heat until bubbly.
Reduce heat to low; cook, stirring constantly, for 3 minutes. Remove from heat; stir in vanilla. Pour into a small bowl.
Cool 1 hour. Cover and refrigerate until serving time.
HOLIDAY PUMPKIN SOUP
2 tbsp olive oil
1 medium onion, chopped
1/2 c. chopped celery
2 cloves garlic, minced
1 1/2 tsp dried thyme leaves
1/2 tsp dried sage leaves
1 tsp salt
6 c. chicken broth or vegetable broth, divided
1 (29 ounce) can pumpkin
Freshly ground black pepper, to taste
8 tbsp sour cream, for garnish
Caramelized Pumpkin Seeds, for garnish (see recipe)
In a large saucepan, heat olive oil over medium heat. Add onion, celery and garlic; cook and stir until onion is translucent and celery is soft, about 5 minutes. Stir in thyme, sage and salt.
Stir in 4 cups broth. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes.
Stir in pumpkin; cover and simmer 10 minutes more.
Carefully puree in several batches in food processor. Return to saucepan; stir in 1 cup broth. If soup is too thick, gradually stir in more broth until desired consistency is reached. Heat through. Season to taste with freshly ground black pepper.
Ladle into serving bowls. Garnish with sour cream and Caramelized Pumpkin Seeds, if desired
CARAMELIZED PUMPKIN SEEDS
1 medium pumpkin
2 1/2 tsp vegetable oil, divided
1/2 tsp salt
2 tbsp brown sugar
To roast seeds, preheat oven to 300 degrees. Scoop seeds from pumpkin; pull seeds from fibers, discarding fibers. (Rinsing seeds is not necessary but if you do, pat dry with paper towel.) Place 1 cup seeds in a bowl. Add 1-1/2 teaspoons oil and salt; toss to coat evenly. Place seeds in a single layer on a baking sheet. Roast for 30 to 45 minutes or until seeds make a popping sound and become golden, stirring occasionally.
To caramelize seeds, in a medium skillet heat 1 teaspoon oil over medium-high heat. Stir in roasted pumpkin seeds. When seeds just begin to sizzle, stir in brown sugar, stirring constantly for 20 to 30 seconds or until seeds are coated with melted sugar and turn deep brown. Be careful not to scorch. Remove from heat and transfer to a sheet of foil to cool, breaking up any clumps.
Recipes from Hy-Vee