Lattes, stews, soups, and even desserts... everything is better if it tastes like pumpkin spice! But what is even better is that pumpkins are actually a powerhouse of nutrients for our bodies – even the seeds are packed full of minerals and vitamins. Indeed, the health benefits of pumpkins are so numerous that an article might not be enough!Caitlin Havener
1-3/4 cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 cup cold butter, cubed
1 cup chopped walnuts
2 large eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
Sweetened whipped cream, optional
Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13×9-in. baking dish.
In a large bowl, beat remaining ingredients just until smooth. Pour into crust; sprinkle with reserved topping.
Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm or refrigerate and serve cold. If desired, dust with confectioners’ sugar. Refrigerate leftovers.
1 square: 221 calories, 13g fat (6g saturated fat), 41mg cholesterol, 139mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 4g protein.
Originally published as Pumpkin Squares in Holiday & Celebrations Cookbook 2018
Pumpkin Bread Pudding Cupcakes
- 4 large eggs
- 4-1/2 cups canned pumpkin
- 1-1/2 cups 2% milk
- 1 cup sugar
- 1 cup half-and-half cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1-1/2 teaspoons vanilla extract, divided
- 10 cups cubed French bread (1-inch pieces)
- 1/2 cup butter, cubed
- 1 cup packed brown sugar
- 1 tablespoon light corn syrup
- 1 cup chopped pecans
- In a large bowl, whisk eggs, pumpkin, milk, sugar, cream, cinnamon, salt, nutmeg and 1/2 teaspoon vanilla until blended. Gently stir in bread. Refrigerate, covered, 1 hour.
- Preheat oven to 350°. Fill foil-lined muffin cups with bread pudding mixture. Bake 20-25 minutes or until firm to the touch.
- Meanwhile, in a small heavy saucepan, melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly. Cook, without stirring, 2-3 minutes longer or until slightly thickened. Remove from heat; stir in pecans and remaining vanilla.
- Spoon 1 tablespoon sauce over each cupcake. Bake 5-6 minutes longer or until topping is set. Cool 10 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
1 cupcake: 224 calories, 10g fat (4g saturated fat), 47mg cholesterol, 181mg sodium, 31g carbohydrate (22g sugars, 2g fiber), 4g protein.
Pumpkin Spice Crème Brûlée
November 15, 2017
This surprising slow cooker dessert is simply delicious.
Stock up on 3 or 4 cans of pure canned pumpkin in the autumn in case the store doesn’t have any when pumpkin is out of season.
You can omit the last two steps. Instead, treat the brûlée as a less fussy custard and top it with fresh whipped cream or just serve it plain. It has great flavor—and it’s a surprising way to prepare brûlée, especially when the oven is full or the day is hot.
3 large egg yolks
2 large eggs
2 Cups whipping cream
1/2 Cup pureed pumpkin (canned is fine as long as it’s pure pumpkin)
1 1/3 Cup sugar, divided
1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1/4 Teaspoon ground cloves
Place the egg yolks and eggs in a good-size bowl. Beat them gently.
Slowly pour in the whipping cream, mixing it into the eggs as you pour.
Gradually add the pumpkin puree, stirring continually.
In a small bowl, stir together 1⁄3 cup sugar, cinnamon, ginger, and cloves. Stir those dry ingredients into the liquid mixture gradually.
Grease a 1 1⁄2- or 2-quart baking dish that fits into your 6- or 7-quart oval slow cooker crock. Fill the baking dish with the pumpkin mixture. Place it in the crock.
Pour water around the baking dish in the crock until it comes halfway up the sides of the dish. Be careful not to get any water in the filled dish.
Cover the cooker. Cook on Low 2 to 3 hours, or until the brûlée is set but not hard. It should be a little soft in the center.
Using oven mitts, remove the baking dish from the crock and set it on a wire rack to cool to room temperature.
Then cover and refrigerate for 2 to 8 hours.
Before serving, let the brûlée stand at room temperature for 30 minutes.
To caramelize the sugar for the topping, heat remaining 1 cup sugar in an 8-inch heavy skillet over medium-high until it begins to melt. Shake the skillet rather than stirring the sugar to heat it evenly. When the sugar starts to melt, reduce the heat to low. Cook it for 3 to 5 minutes more, or until it’s golden, stirring it as needed with a wooden spoon so it doesn’t burn.
Quickly drizzle the caramelized sugar over the brûlée. Serve it immediately.
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Sweetened whipped cream or vanilla ice cream, optional
Combine first eight ingredients. Transfer to a greased 3-qt. slow cooker.
Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream.
1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.
Originally published as Pumpkin Pie Pudding in Quick Cooking September/October 1999