your BEST pumpkin dessert recipes needed!
This is sooooooo good! The recipe isn't that clear, but if you've had halwa before, you'll know what texture you'er going for. Either way, with these ingredients, it will taste good no matter what.
(my neighbor's ercipe - not all amounts specified)
1 stick butter
1 can pumpkin (she didn't specify what size can! I'm guessing larger)
1 pint half and half
ground cardamom, almonds, and pistachios
saffron, crushed and soaked in a little water
Heat the butter and then add the pumpkin. Cook over medium heat until the pumpkin has turned darker. Add in half and half and cook some more. Add sugar and remaining ingredients and cook until the fat separates.
This is so crazy easy -- and I say this as someone who NEVER bakes. I even substituted Splenda for the sugar and it didn't taste THAT bad. (DH is diabetic, and his mom had just passed away and this was her specialty.) He loved it.
Pumpkin roll w/cream cheese filling:
Serves 10 to 12
For the crust:
8 ounces gingersnap cookies (about 32 cookies), broken into pieces
1/2 cup finely chopped pecans
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon
For the filling:
3 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 eight-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 fifteen-ounce can unsweetened pumpkin purée
3 tablespoons bourbon
2 teaspoons pure vanilla extract
4 large eggs
Whipped cream, for serving (optional)
1. Preheat oven to 325°. Make the crust: Place gingersnaps in the bowl of a food processor, and process until finely ground. Add pecans, melted butter, sugar, and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.
2. Make the filling: In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition.
3. Pour batter into prepared crust. Wrap the outside of the springform pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until cake is set in the center, about 1 hour and 45 minutes.
4. Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. To unmold, release the sides of the pan, and slide onto a serving plate. Serve with whipped cream.
Assuming you have sweet pumpkins (the small kind, or even kabocha squash), cut them in half, scoop out the seeds and gunk, make a custard out of eggs, sugar and unsweetened coconut milk -- just take any baked custard recipe and replace the dairy with coconut milk -- and then pour it into the pumpkin halves. Bake as normal, low and slow (325F for an hour or so), then chill.
Cut the pumpkin halves in half so you get a "wedge" of custard inside the pumpkin, and serve.
It's a hugely popular Thai dessert.
I make a standard NY cheesecake recipe and then top it with a pumpkin mousse. I got the inspiration from Better Homes and Gardens, but I used traditional pastry technique.
I also have a pumpkin pie recipe that uses a graham cracker crust and uses the stand pumpkin pie filling, but it is topped with a pecan/walnut streusal.
You could try:
Pumpkin Custard Profiteroles:
Maple Pumpkin Pots de Creme:
I got this Frozen Pumpkin Dessert recipe from a Philadelphia Cream Cheese box thats real good and real easy to make.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
3 Tbsp. brandy
1 tsp. pumpkin pie spice
8 oz. Whipped Cream, thawed, divided
1 cup chopped Slivered Almonds
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.
REMOVE 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.
FREEZE 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.