Posts Tagged ‘pumpkin’

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Italian Sausage and Pumpkin Stuffed Shells

November 14, 2017

We enjoy all sorts of pasta in our house, including stuffed shells. My son also loves sausage. These shells are perfect for the fall: they have a little spice from ground Italian sausage and extra creaminess from a little pumpkin puree snuck into the mix.

You will need:

  • 1 box jumbo shells, parboiled and rinsed in cool water according to directions
  • 1 lb Italian sausage, removed from casings, crumbled and browned
  • 1 c ricotta cheese
  • 1 c pumpkin puree
  • 1 egg, lightly beaten
  • 3 T fresh sage, finely minced
  • 1 T garlic powder
  • 1/2 t pepper
  • 1/4 t salt
  • 1/2 c grated Parmesan
  • 1/2 c shredded Italian cheeses
  • 2 jars of your favorite tomato sauce

Then you will…

  1. Preheat your oven to 350 degrees. Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
  2. In a large mixing bowl, combine the cooked sausage with the ricotta, pumpkin, egg, sage, garlic, pepper salt and grated Parmesan.
  3. Stuff a shell with the sausage mixture and place in the prepared baking dish.
  4. Repeat until you can’t fit more shells in the dish.
  5. If you end up with extra sausage mixture, sprinkle it over the tops of the shells in the dish.
  6. Spread enough sauce over the tops of the shells to cover them.
  7. Cover loosely with aluminum foil.
  8. Bake for 30 minutes and remove from oven. Remove the foil and set the foil aside.
  9. Sprinkle the top with shredded Italian cheese.
  10. Bake another 10-15 minutes, or until the cheese is melted and bubbly.
  11. Allow to rest at least 5 minutes before serving.

20171027 Pumpkin Shells 01

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Pumpkin Cranberry Bread

November 4, 2017

What flavors come to mind when you think of fall? How about pumpkin and cranberries? Then think about putting both of those yummy ingredients into a bread that can be served toasted with a little pat of butter. Mmmm.

You will need:

  • 2 c flour
  • 3/4 c brown sugar
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t salt
  • 1 c pumpkin puree
  • 1/4 c apple cider (or orange juice or water)
  • 1/4 c vegetable oil
  • 1 1/2 t vanilla extract
  • 3 egg whites
  • 1 c cranberries, roughly chopped
  • 1/2 c pecans, roughly chopped (optional)

20171031 Pumpkin Cranberry Bread 03

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a regular loaf pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour with the brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Stir till well mixed.
  3. In a small mixing bowl, whisk together the pumpkin puree, apple cider, oil, vanilla, and egg whites.
  4. Stir the wet ingredients into the dry, just until mixed.
  5. Gently stir in the cranberries and the pecans (if using).
  6. Spread in the loaf pan.
  7. Bake for 55 to 70 minutes, or until golden and a tester in the middle comes out clean.
  8. Allow to cool in the pan for 10 minutes. Then remove from the pan, and allow the bread to finish cooling on a wire rack.
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Pumpkin Cranberry Muffins

January 30, 2017

I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.

You will need:

  • 1/2 c unsalted butter, melted
  • 5 T unsalted butter, room temperature
  • 1 c brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 c pumpkin puree
  • 1 T + 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 t baking soda
  • 1 1/2 c all-purpose flour
  • 1 c fresh or frozen cranberries
  • 3/4 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
  2. In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
  3. Stir in the eggs and pumpkin puree, whisking until smooth.
  4. Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
  5. Mix in the flour until just combined.
  6. Fold in the cranberries.
  7. Spoon batter into the muffin cups until each one is about 3/4 of the way full.
  8. In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
  9. Crumble the topping on each of the muffins. Gently press into the top.
  10. Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
  11. Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.

20170101-pumpkin-cranberry-muffin-01

 

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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

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Baked Pumpkin Custard

November 3, 2015

The fall is a great time for baking. It is also a great time for desserts full of apples, pumpkins, and warm spices. This custard makes your house smell as nice as it tastes.

20151024 Pumpkin Custard

You will need:

  • 2 c pumpkin puree
  • 9 egg yolks, beaten
  • 1/2 c brown sugar
  • 2 c heavy cream
  • 1 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of salt

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a pie plate with nonstick cooking spray.
  2. Whisk together all of the ingredients in a large saucepan.
  3. Heat the mixture over medium-low heat, whisking frequently to keep smooth. The custard will begin to thicken.
  4. Remove from heat once it is thick enough to coat a spoon.
  5. Pour into the pie plate.
  6. Bake 50-60 minutes until set and a toothpick in the middle comes out clean.
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