5 Delicious Pumpkin Recipes for Fall

October 4, 2013

Fall is the season for great colours, warm scarves, black boots, and everything pumpkin flavoured. Thanksgiving is an amazing opportunity to spoil your pumpkin sweet tooth and be the hit of the family dinner. Pies, cakes, bars…you name it, you can make it with pumpkin. Just don’t be surprised when you’re asked to host the family dinner next Thanksgiving. Here are five great pumpkin recipes sampled by us at CanadaStays.com. Enjoy!

1.  Caramel Pumpkin Blondies

Ingredients

Blondies:

  • 3/4 cup butter, softened
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
Filling:
  • 1/2 cup walnuts, chopped
  • 1/4 cup semi-sweet chocolate chips
  • 14 oz package caramels, unwrapped
  • 1/4 cup heavy cream
Directions:

Preheat oven to 350° F. Lightly grease 9x13 pan with non-stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter. Spread about 2/3 of the batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds.

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of remaining batter overtop of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. It’s fine if some of the caramel layer is peeking through.

Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. It might come out with a little caramel on it, but there should not be batter on the toothpick.

Cool completely before serving or be prepared to get a whole lot of oozing caramel if you serve it warm. Serve with vanilla ice cream of whipped cream.

2.  Mini Pumpkin Pie

Ingredients:
  • 1 can pumpkin pie filling, prepared
  • Two 9-inch pie crusts, raw dough
  • Whipped Cream, for garnish
Directions:

Prep dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your two 9-inch pie crusts, raw dough.

Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of dough with a fork to keep the crust from bubbling up as it cooks. Pour filling into each muffin tin cup. Fill them to the very top.

Bake pies at 425° F for 15 minutes, then lower heat to 350° F and bake for an additional 25-30 minutes. Let cool on a wire rack for a couple of hours to let the pumpkin filling set. Add a dollop of whipped cream to each individual muffin tin pie.

3.  Pumpkin Soup With Apple & Spices

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 Granny Smith apples, peeled, cored and diced
  • ½ tsp kosher salt
  • 6 cups vegetable stock
  • 2/3 cups natural applesauce
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground sage
  • 1/2 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • 2 (15-ounce) cans pumpkin
  • 1/4 cup brown sugar
  • 1/2cup heavy cream
Directions:

Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it shimmers. Add the diced onion, apples and salt. Sauté until onions are translucent, about 7 minutes. Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.

Add the pumpkin and brown sugar and cook for 10–15 minutes over medium heat. Use an immersion blender to blend soup until smooth. (A blender can also be used to blend the soup in batches.) Add the cream to the soup and heat through over very low heat. Add more cream or water, if desired, to thin it out more. Remove from heat and serve. Garnish with sliced pumpkin seeds or dried apple slices.

4.  Pumpkin Coffee Cake With Brown Sugar Glaze

Ingredients

Cake:

  • 1/3 cup water
  • 15 oz pumpkin puree
  • 2 eggs
  • 1 tbsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 box yellow cake mix
  • 1 tsp baking soda
  • 1/2 cup brown sugar
  • 4 tbsp butter, melted
  • 1/2 cup flour
Glaze:

1/4 cup granulated sugar

1 tsp vanilla

1/4 cup heavy whipping cream

1/2 cup brown sugar

Directions:

Preheat oven to 350° F. In a large bowl mix together the water, pumpkin, eggs, vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda, and mix until just combined. Grease a 9x13 pan with butter and pour batter into pan.

In a small bowl mix together brown sugar, flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine brown sugar, granulated sugar, vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

5.  Pumpkin Granola Bars

Ingredients
  • 3 cups old fashioned oats
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3/4 cup light brown sugar, packed
  • 1/2 cup pumpkin puree
  • 1/4 cup applesauce
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup pecans, chopped
  • 1/4 cup pumpkin seeds, shelled
Directions:

Preheat oven to 350° F. Line a 9x9 baking pan with foil allowing for 1 inch overhang on the sides of the pan. Spray foil with non-stick cooking spray and set aside.

In a large bowl, combine oats, pumpkin pie spice, and salt. Set aside. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey, and vanilla until smooth. Pour over oats and stir until oats are moistened. Stir in cranberries, white chocolate chips, pecans and pumpkin seeds.

Evenly press oat mixture into prepared pan. Bake for 35-40 minutes or until golden brown. Be sure not to under-bake. Remove to a cooling rack to cool completely. Use a sharp knife or circular cookie cutter to cut into bars.

Note: The pumpkin puree adds moisture to the recipe, so you definitely want to make sure you bake the bars long enough so they'll hold their shape.


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Tags:   autumn   fall   pumpkin   recipes  

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