Pumpkin carving is a fun Halloween tradition that's popular among both children and adults.
Here are some ideas from chefs, bakers and cookery writers to preserve some yummy plates from your carved Halloween pumpkin and keep it looking great.
INGREDIENTS
pumpkin + 1 CUP OF SUGAR
INSTRUCTIONS
All you need to do is separate the seeds from the guts after removing them from the pumpkin with a carving tool and blend them in the food processor until they're smooth. You can even do this without using a carved pumpkin and instead buy a small pumpkin to use.
Substitute the same amount of pumpkin guts as purée and ta da you have yummy pumpkin puree.
Prep Time: 10 minutes | Cook Time: 10 minutes
INGREDIENTS
2 cups all-purpose flour
1/2 cup brown sugar
1 1/2 tsp baking powder
1 tsp pumpkin spice
1/2 tsp salt
1/4 tsp baking soda
1 cup pureed pumpkin
2 eggs
1/4 cup milk
1/4 cup butter, softened
For The Cream Cheese Icing
4 oz cream cheese, softened
4 oz butter, softened
2 cups powdered sugar
1 tsp vanilla extract
INSTRUCTIONS
Preheat your oven to 325ºF and spray your donut pans with cooking spray; In a large bowl mix together the flour, brown sugar, baking powder, pumpkin spice, salt, and baking soda, until blended. Add in the pumpkin, eggs, milk, and butter and beat with an electric mixer until a smooth batter forms. Pour the mixture evenly into the donut pan.
Bake the donuts until a toothpick inserted comes out clean, about 10 minutes. Meanwhile in a large bowl with an electric mixer, beat together the cream cheese and butter until light and fluffy. Add in the powdered sugar and vanilla extract and beat until fluffy. Transfer the mixture to a piping bag and pipe the icing on the warm donuts. Let cool completely before serving.
INGREDIENTS
2 1/4 cups 1% milk
1/2 cup + 2 tbsp sugar
1 cup pumpkin puree, or canned pumpkin
2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of clove
pinch of salt
INSTRUCTIONS
In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat.
Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.
Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.
When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
Spread it on toast, slather it on your muffin or just eat it!
INGREDIENTS
3 1/2 cups pumpkin guts, pureed
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
INSTRUCTIONS
Toss all the ingredients in a sauce pan over medium heat and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the mixture has thickened, making sure to stir frequently.
Transfer the thickened mixture to another vessel and chill until you're ready to serve.
INGREDIENTS
FOR THE BARS
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
3 large eggs
1 c. vegetable oil
3/4 c. lightly packed brown sugar
1/2 c. granulated sugar
1 (15-oz.) can pumpkin puree
FOR THE CREAM CHEESE FROSTING
1 (8-oz.) block cream cheese, softened
1/2 c. (1 stick) butter, softened
2 c. powdered sugar
1 tsp. cinnamon
1 tsp. pure vanilla extract
Pinch kosher salt
INSTRUCTIONS
Preheat oven to 350° and spray a 9”-x-13” baking pan with cooking spray. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate large bowl, whisk together eggs, oil, sugars, and pumpkin. Add dry ingredients to wet ingredients and stir until just combined. Pour batter into prepared baking sheet and bake until a toothpick inserted into the middle comes out clean, about 30-35 minutes. Let cool.
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