so i am a lover of ALL things fall, including food...i adore pumpkin and love trying new recipes with it...here are some amazing pumpkin recipes (some tried, some on the list to try)...enjoy!
pumpkin pie milkshakes (from elsie)
1 slice pumpkin pie
2 cups vanilla ice cream
1 to 1.5 cups milk
blend all ingredients together...makes one milkshake...if you are making multiple milkshakes at once simply double or triple this recipe to suit your guest list.
pumpkin pie dip
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 (15 ounce) can pumpkin pie filling (pumpkin pie filling)
1 teaspoon ground cinnamon
1/2-1 teaspoon ground ginger
1Beat cream cheese and sugar at medium speed with an electric mixer until smooth.2Add pie filling, cinnamon, and ginger, beating well.3Cover and chill 8 hours.4Serve with gingersnaps and apple slices.
pumpkin rice krispie treats
1/4 cup salted butter
1 (10.5) oz bag mini marshmallows
6 cups Rice Krispie cereal
1 teaspoon pumpkin pie spice
Spray 9×9 pan with non-stick spray.
Over med-low heat melt your butter.
Once your butter is melted, continue to cook until butter starts to brown.
It will turn a golden brown color and develop a nutty aroma.
Be careful not to burn. Once the butter begins to brown it can burn quickly.
Stir up any brown bits.
Add the marshmallows and pumpkin pie spice.
Stir until marshmallows are melted.
Remove from heat and stir in rice krispies.
When mixed spread the krispie mixture in your prepared pan.
Spray a sheet of wax paper or parchment with non-stick spray and gently press the krispies down evenly.
Let cool for 30 minutes and then cut into squares.
Souffled Pumpkin Pancake
5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving
Preheat oven to 350 degrees F.
Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.
out for now
ps...if you have an amazing pumpkin recipe i'd love to have it!