Pumpkin and Gingerbread Trifle

I love trifle!  It's easy to make, and looks so beautiful when you can see all the layers in the trifle bowl.  This one uses the fall flavors of pumpkin and ginger, making it perfect for this time of year.

Here's what you'll need:
1 box gingerbread snack cake mix, plus ingredients to make
1 8-oz cream cheese, at room temp
1 c powdered sugar
1 15-oz can pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/8 tsp salt
1 large tub cool whip

Preheat oven to 350.  Prepare gingerbread as directed on the package.  You could make the gingerbread from scratch, if you want, but taking this shortcut is fine.  Bake as directed.  Cool completely.  Cut into cubes.

In a mixing bowl, beat the cream cheese and powdered sugar together til well-blended.  Beat in the pumpkin and spices until well blended.

Place one quarter of the gingerbread cubes in the bottom of a trifle bowl.  You can also use a large glass bowl.

Top with one third of the pumpkin mixture.

Top with about 1 1/2 c cool whip.

Repeat the layers twice, ending with gingerbread on top.

Cover with plastic wrap and refrigerate at least 2 hours.  Store any left-overs (yeah, right!), tightly covered in the fridge for up to a week.  It just gets better!

Enjoy!

Deep-dish Pumpkin Pie

Pumpkin pie is my favorite Thanksgiving dessert.  I love the combination of pumpkin and the warm flavors of cinnamon, cloves and ginger. This recipe is super-easy and features a pat-in-the-pan shortbread crust and crumb topping.

Here's what you'll need:
1 3/4 c sifted flour
1/3 c packed brown sugar
1/3 c sugar
1 c COLD butter, cubed
1/2 c chopped pecans (optional)
1 16-oz can pumpkin
1 14-oz can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt

Preheat the oven to 350.
Combine the flour and sugars in a large bowl.  Add the cubed butter, and work in with a pastry blender (or 2 forks), until the mixture resembles sand.

Set aside 1 cup of this mixture.  Press the rest into the bottom and 1 inch up the sides of a 12" square baking dish.

If using, mix nuts into the reserved flour mixture, and set aside.

In a large mixing bowl, combine the pumpkin, condensed milk, eggs and seasonings.

Whisk until smooth and well blended.  Pour into the prepared crust.

Sprinkle the reserved flour/nut mixture, evenly, over the pumpkin filling.

Bake at 350 for 55 minutes, until the center is just set, and the top is golden.

Cook on a wire rack until room temperature.  Cover with plastic and refrigerate until completely cool.  Serve with whipped cream.

Enjoy!

Spiced Pumpkin Seeds

It's that time of year when people are carving pumpkins for Halloween.  Inside that gooey mess is a treasure trove of deliciousness!  It takes a little effort, but getting all those seeds out of there is worth it.  They're a tasty, guilt-free snack.

Here's what you'll need:
The seeds from a large pumpkin-- about 1 1/2 cups
3/4 tsp smoked salt
1/2 tsp cumin
1/2 tsp Ancho chili powder
1/4 tsp black pepper
1/2 tsp onion powder

Preheat oven to 350.  Line a cookie sheet with parchment or spray with cooking spray.

I started by cutting off the bottom of the pumpkin and scooping out the pulp and seeds.

Separate as much pulp from the seeds as you can with your hands.

Put the seeds in a colander and put under running water.  This should wash off the remaining pulp.  Let Drain until all the water is gone.

Line a sheet pan with paper towels.  Spread the seeds on the sheet, in a single layer, to get the remaining moisture out of them.  If they're wet they will steam instead of roasting, which isn't very appetizing.

Combine the spices in a small bowl.  Transfer the dried seed to the parchment-lined cookie sheet, and sprinkle with the seasoning mix.  Stir to coat.

Spread out in a single layer.  Bake at 350 for 15-20 minutes, until crispy.  Stir as they cool to prevent them from sticking together.  Store in an air-tight container for up to one week.

Enjoy!

Pumpkin Puffed Pancake

A pancake puff is an easy breakfast to make.  You get all the flavors of the pancake without slaving away to make all those individual pancakes.  I've been making this since my kids were little, but I recently had some pumpkin left over from another recipe and, following in the fall pursuit of all things pumpkin, decided to make it into a puffed pancake.  It turned out GREAT, getting a thumbs up from the hubby.

Here's what you'll need:
3 TBSP butter
1 c milk
1/2 c pumpkin puree
6 eggs
3 TBSP honey
3 oz softened cream cheese
1 c flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 shake ground cloves
1 shake ground ginger
1/2 tsp baking powder
powder sugar and syrup, for serving

Heat oven to 400.
Melt butter in a 12x7 inch pan in the oven.

Place the remaining ingredients in a blender.  Blend on high 1 minute.  Scrape down the sides.  Blend on high 1 minute more.  Pour batter into hot dish.

Bake for 20-25 minutes, until the pancake is puffed and it's golden in color.

Sprinkle with powder sugar.  Serve immediately.  It deflates as it cools.   Top with syrup.
Serves 6-8.

Enjoy!

My Mom's Pumpkin Pie

Fall means all-things pumpkin, but on the top of my list is pumpkin pie.  My mom mainly made it for the holidays, but it's so easy to make it just about any time now (especially if you use store-bought crusts).  This version is loaded with warm spices and makes the house smell heavenly as it bakes.

Here's what you'll need:
1 9-inch unbaked pie crust
3 eggs
1 c sugar
1 1/2 c evaporated milk (1 lg can)
1 15-oz can pumpkin puree
1 tsp cinnamon
1/2 tsp salt
1/4 tsp EACH ginger, cloves and nutmeg
whipped cream, to serve

Preheat oven to 425.  Fit pie crust into 9-inch deep dish pie plate.  Set aside.

Whisk eggs with sugar until foamy and light yellow.  Whisk in milk and pumpkin until well blended.  Stir in the spices.

Pour into prepared pie shell and bake 10 minutes.  Lower oven temp to 350 and bake 25-30 minutes longer, until custard is set in the middle.  It will also look a little puffed.

Cool on wire rack until room temp, then chill several hours before serving.  Top with whipped cream.

Enjoy!

Soft Pumpkin Cookies

It's that time of year when the taste buds turn to all things pumpkin.  These pumpkin cookies are moist with just enough spice to make them interesting.  They're a great snack, and wonderful with coffee or hot chocolate.

Here's what you'll need:
2 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp salt
1 1/2 c sugar
1/2 c butter, softened
1 c pumpkin puree
1 egg
1 tsp vanilla
3/4 c mini chocolate chips

Sift together the flour, baking soda and powder, spices and salt in a large bowl.  This help lighten up the flour and remove lumps from the mix.  It also allows for better disbursement of the spices.  Set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy.  Mix in the pumpkin, egg and vanilla.

Mix until well blended.  Add in the flour mixture in 3 batches, mixing just until the flour disappears.  Fold in the chocolate chips.  Cover tightly with plastic wrap and refrigerate 1 hour (longer won't hurt it).

Preheat the oven to 350.  Line baking sheets with parchment paper.  Drop cookies onto sheet 2 inches apart.  I use a small cookie scoop, but you could also use a table spoon.

Bake 10-12 minutes, switching the trays halfway through baking time.  The cookies will be puffed, and no mark will remain when you touch it with your finger.

Cool thoroughly before storing.  I keep them at room temp in an airtight container.  They also freeze well. This recipe makes about 5 dozen small cookies.

Enjoy!