The temperature is dropping, the leaves are falling, and the feeling of fall is in the air. Celebrate the season with the ingredient synonymous with autumn: pumpkin.
Pumpkin Bread
Recipe from Martha Stewart
Ingredients
Unsalted butter for pans
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups canned pumpkin puree
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk
Instructions
Preheat oven to 350 degrees. Coat two 8 1/2-by-4 1/2-inch or six 6-by-3-inch loaf pans with butter. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
In another bowl combine pumpkin puree and both sugars; mix on medium speed until well combined. Add two batches, alternating with buttermilk and beginning and ending with the flour, until combined.
Divide batter between prepared pans; smooth tops with an offset spatula. Place pans on a baking sheet. Bake for 70 to 80 minutes for large loaves and about 45 minutes for mini loaves.
Pumpkin Pie
Recipe from Food Network
Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Instructions
Preheat the oven to 350 degrees.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together. Put the pie shell back into the freezer for 1 hour to make firm.
Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger. Beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for about 50 minutes.
Pumpkin Cornmeal Muffins
Recipe from Real Simple
Ingredients
½ cup unsalted butter, softened
¾ cup light brown sugar
½ cup milk
4 eggs
15-ounce can solid pumpkin
1 1/2 cups whole-wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
Instructions
Heat oven to 350 degrees. Lightly coat two 6-cup muffin tins with vegetable cooking spray.
In a large bowl, beat the butter and brown sugar until light and fluffy. Add the remaining ingredients, and beat for 3 minutes.
Spoon the batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
Pumpkin Cheesecake
Recipe from Real Simple
Ingredients
Crust
2 tablespoons granulated sugar
½ cup unsalted butter, melted
Filling
.25-ounce envelope unflavored gelatin
8-ounce bar cream cheese, at room temperature
15-ounce can pumpkin puree
1 cup sour cream
¾ cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
Instructions
Crust
Heat oven to 400 degrees. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes.
Filling
Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved.
Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
Let chill for at least 2 hours.