Hannah’s Pumpkin Pie Milkshakes

I know i keep adding unseasonal recipes.. but milkshakes are appropriately delicious all year round :)

FROM CANARY GIRL (canarygirl.com)
(makes 4 servings)
2cups vanilla ice-cream
1cup milk
2/3cup canned pumpkin (or fresh roasted, then drained overnight)
1/4cup brown sugar
3/4tsp pumpkin pie spice (I use a blend of my own…a generous pinch of cinnamon, and a smidge of freshly grated nutmeg, ground cloves and ginger)
whipped cream to top shakes
Directions:
1) Place all ingredients except whipped cream in a blender (reserve some of the spice mixture for garnish).

2) Now, distribute the milkshakes among 4 glasses. Or, if you happen to be a piggy like me, in 2. 3 max.
3) Top with whipped cream & sprinkle with spice mixture. Prepare to taste a bit of heaven.

http://canarygirl.com/?p=75

Spiced Pumpkin Pot de Cremes

FROM A SPOONFUL OF SUGAR (aspoonfulofsugar.com)

(makes 6 servings)

300ml milk
375g peeled, deseeded pumpkin, chopped
125ml double cream
3 large eggs
60g caster sugar
35g soft dark brown sugar
1/4tsp freshly grated nutmeg
1/4tsp ground ginger
1/4tsp ground cinnamon
50g unsalted butter, melted and cooled

Directions:

1. Preheat the oven to 170C.

2. In a heavy-based saucepan, bring the milk to the boil & add the pumpkin.

2. Reduce the heat and simmer until the pumpkin is tender, adding more milk if necessary to keep it covered. Drain the pumpkin, reserving 125ml of the milk.

3. Puree the pumpkin in a blender, then pass it through a fine sieve.

4. In a large bowl, whisk together the cream, eggs & reserved milk.

5.Add the pumpkin puree, both the sugars & all the spices & mix well.

6. Add the melted butter & pass the mixture through a fine sieve again.

7. Pour into 6 individual ovenproof dishes, such as ramekins, & put them in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the dishes, then put the tin in the oven and bake for 20-25min, until the custards are set. (The surface should feel firm when pressed and no liquid should come to the top. Do not allow them to boil).

8. Remove the dishes from the roasting tin and leave to cool, then chill.

*NOTES:

If you’d also like to serve the pumpkin pots de creme in little pumpkins, then you simply need to roast them whole at 200C for about 30 minutes until mostly tender. Cut off a lid and scoop out the innards leaving a little of the flesh in each pumpkin so that it will hold its shape and still be waterproof. Discard the seeds and if you can, save some of the flesh for use in the recipe.
Also, I didn’t use the melted butter in the pots de creme as I felt they were rich enough already. This also has the bonus of making it a slightly healthier dish.

http://www.aspoonfulofsugar.net/wp/2008/10/spiced-pumpkin-pots-de-creme/

Pumpkin Mousse Trifle

Recipes drive me insane when there is no picture. but on the alternate side, i guess it means there's no Martha Stewart of pretty to live up to the first time.. i still don't know how she does it. practice? anyway, finally a gluten-free trifle recipe!

FROM RECIPE GIRL (recipegirl.com)
5 large egg yolks
1cup granulated sugar, divided
3½ cups heavy whipping cream
15oz canned pure pumpkin
2tbsp dark rum
2tsp vanilla extract
1½tsp ground cinnamon
½tsp ground ginger
¼tsp ground nutmeg
¼tsp salt
3oz shaved dark chocolate
Directions:
1. Fill a large bowl halfway w/ice water & set aside.
2. Beat the yolks & ¾ cup plus 2tbsp sugar together in a medium bowl until thick.
3. Bring ¾ cup cream to a boil & stream into the yolks while whisking continuously. Transfer to clean bowl & set over the ice bath. Stir the pumpkin, rum, vanilla, spices, & salt into the egg mixture.
4. Beat ½ cup cream to stiff peaks & fold into the pumpkin mixture. Cover & chill for 5-12hrs.
5. Beat remaining cream and sugar to stiff peaks.
6. Alternately layer pumpkin mousse & whipped cream in a glass serving or trifle dish (with tall sides). Sprinkle the chocolate between top two layers. Sprinkle chocolate on top with a few shaved rolls of chocolate. Serve chilled.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Pumpkin%20Mousse%20Trifle.htm#TOP%20OF%20HOME%20PAGE

Pumpkin-Spice Dip

PUMPKIN! YAY!

FROM RECIPE GIRL (recipegirl.com)
2- 8oz. packages cream cheese, softened
1cup powdered sugar, sifted
1 small can of unsweetened pumpkin
1tsp ground ginger
1tsp ground cinnamon
Directions:
1. In large bowl, blend cream cheese w/sugar.
2. Add pumpkin & spices. Blend well.
3.Serve with sliced apples.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Pumpkin%20Spice%20Dip.htm#TOP%20OF%20HOME%20PAGE

Pumpkin Pie Fudge

FROM LEA'S GLUTEN FREE (leaisglutenfree.com)
*another delicious looking fudge from Lea is Gluten Free.. this time from her new web location
3cups sugar
3/4cup unsalted butter, melted
2/3cup evaporated milk
1cup canned pumpkin puree
2Tbsp corn syrup
2 1/2tsp pumpkin pie spice
9oz white chocolate, chopped
7oz jar marshmallow creme
1tsp vanilla extract
1cup walnuts, chopped & toasted (if desired)
Directions:
1.Stir together the sugar, butter, milk, pumpkin puree, corn syrup, pumpkin pie spice in a 3 1/2 quart saucepan over medium heat & cook, stirring constantly, until mixture comes to a boil.
2. Continue cooking, stiring constantly, until a candy thermometer registers 234F (soft ball stage).
3. Remove pan from heat; stir in remaining ingredients until well blended.
4. Pour into a greased aluminum foil-lined 9 x 13 pan. Let stand 2hrs or until completely cool; cut fudge into squares

http://www.leaisglutenfree.com/2008/10/30/pumpkin-pie-fudge/#more-209

Gingered Pumpkin Pudding

FROM DENISE AUSTIN EMAILS (deniseaustin.com)
1cup canned pumpkin
3/4cup whole milk
1 large egg, lightly beaten
1tbsp light brown sugar
3/4tsp orange/lemon extract
1tsp grated fresh ginger
1/4tsp ground cinnamon
Pinch of salt
4tsps whipped reduced-fat cream cheese
Directions:
1. Preheat the oven to 350°F. Coat four 6-ounce custard cups with cooking spray; set on a sturdy baking sheet.
2. In a medium bowl, whisk together the pumpkin, milk, egg, brown sugar, extract, ginger, cinnamon, & salt. Pour into the custard cups. Bake for 30 to 35 minutes, or until a knife inserted in the center of a pudding comes out clean.
3. Serve warm or chilled, topped with a dollop of the cream cheese.

Per serving: 90 calories
3.5g fat
11g carbohydrates
4g protein
2g fiber
200mg sodium

PIE-in-a-PUMPKIN -PUMPKIN PIE

FROM GLUTEN FREE GOBSMACKED (glutenfree.wordpress.com)
ingenious & looks delicious
(make 2 mini-pumpkin pies)
2 mini pumpkins (about the size of a softball)
3 tbsps brown sugar
1/4 cup crushed walnuts (or pecans, etc)
1 tbsp butter, softened
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 pinch of sea salt (optional)
2 small scoops vanilla ice cream (optional)
Directions:
1. Preheat oven to 375F.
2. Cut off the top 1/2 inch of the small pumpkins. Scrap out the seeds and the pulp.
3. In a small bowl, mix together the brown sugar, walnuts, butter, ground cinnamon, ground nutmeg & ground ginger.
4. Divide the sugar mixture in half, adding half to each pumpkin.
5. Replace the tops on the pumpkins & place the pumpkins into a baking dish.
6. Add about 2/3 cup of water in the bottom of the baking dish. (Enough to come up about 1/2 inch on the pumpkins while they bake.)
7. Bake pumpkins for 25-30 mins until tender.
8. Add a scoop of vanilla ice cream into each pumpkin and serve. Or just serve as is.
9. Enjoy the pie-in-pumpkin by scraping the sides (and top!) of the pumpkin and dipping in to the sweet center ingredients/nuts/sugar.

http://glutenfree.wordpress.com/2008/09/20/gluten-free-pie-in-a-pumpkin/