Pumpkin Biscotti

Today I made Pumpkin Biscotti!

4T butter, 1/2C brown sugar, 2 eggs, 15 oz pumpkin puree, 3C flour, 1t baking powder, 1T cinnamon, 1t vanilla extract

Preheat oven to 350F.

Pumpkin Biscotti

Sift toegther dry ignredients. In separate bowl, cream butter with brown sugar.

Pumpkin Biscotti

Pumpkin Biscotti

Add eggs.

Pumpkin Biscotti

Stir in pumpkin.

Pumpkin Biscotti

Pumpkin Biscotti

Stir in vanilla.

Pumpkin Biscotti

Add dry ingredients and form a dough.

Pumpkin Biscotti

Pumpkin Biscotti

Form into a loaf on greased cookie sheet.

Pumpkin Biscotti

Bake 30 minutes.

Pumpkin Biscotti

Cut into 1″ wide by 4 to 5″ long slices. Place on cookie sheet.

Pumpkin Biscotti

Reduce oven to 325F. Bake about another 20 minutes or until crunchy.

Pumpkin Biscotti

Pumpkin Meringue Pie

Today I made Pumpkin Meringue Pie!

3 eggs, separated, 1T cinnamon, 1/2C brown sugar, 1/2C skim milk, 1T flour, 15 oz pumpkin puree, 1 graham cracker pie shell, 3T sugar, 1/2t cinnamon

Preheat oven to 325F. Mix yolks with brown sugar.

Pumpkin Meringue Pie

Pour in milk.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Mix in pumpkin puree. Blend well.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Stir in flour and 1T cinnamon.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pour into pie shell.

Pumpkin Meringue Pie

Beat whites until soft peaks form.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Beat in sugar and 1/2t cinnamon until stiff peaks form.

Pumpkin Meringue Pie

Pile evenly on pie.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Bake 30 minutes or until lightly browned. Cool before cutting. As it is difficult to make pie slices look appetizing– garnish with frozen, chopped mini marshmallows (possibly stolen from the cranberry marshmallow ice milk).

Pumpkin Meringue Pie

Pumpkin Sour Cream Custard Cake

Today I made Pumpkin Sour Cream Custard Cake!

Cake: 1 1/2C sugar, 2C flour, 1t baking powder, 1/2C butter, melted, 3 eggs, 1/2t salt, 1/2C skim milk Custard: 1 egg, 1C sugar, 2C canned mashed pumpkin, 1 1/4C fat free sour cream

Preheat oven to 350F.

Pumpkin Custard Cake

Sift together dry ingredients, except for sugar. In separate bowl, mix 2 eggs with 1 1/2C sugar until pale and thick.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Add cooled, melted butter.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Stir in dry ingredients.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Stir in milk. Blend well.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Spread half of batter in greased 9″ X 13″ pan.

Pumpkin Custard Cake

In separate bowl, mix 1 egg with 1C sugar. Stir in pumpkin.

Pumpkin Custard Cake

Stir in sour cream. Blend well.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Spread on batter in pan.

Pumpkin Custard Cake

Pour on remaining batter. There will be a lot more custard than cake batter.

Add remaining custard. Swirl with knife a few strokes. Bake 50-60 minutes or until toothpick inserted in center of cake comes out clean.

Pumpkin Custard Cake

Chocolate Pumpkin Rolls

Today I made Chocolate Pumpkin Rolls!

1/2 oz (2 envelopes) dry yeast, 1 egg, 1/2C warm water, 3/4C butter
6 oz fat free sour cream, 1/2C sugar, 5-6C flour

Filling: 1/2C canned mashed pumpkin, 1/2C chocolate chips

Icing: 3T skim milk, 2-3C powdered sugar

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Stir in sugar.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Stir in 2C flour.

Chocolate Pumpkin Rolls

Break up the butter into small pieces. Work into batter.

Chocolate Pumpkin Rolls

Add 1/2C flour.

Chocolate Pumpkin Rolls

Work in sour cream.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Work in egg.

Chocolate Pumpkin Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Chocolate Pumpkin Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Let stand 20 minutes to soften. Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/2″ thick. Cut into rectangles approximately 2″ X 3″.

Chocolate Pumpkin Rolls

Onto each rectangle, spread on pumpkin.

Chocolate Pumpkin Rolls

Sprinkle on half a tablespoon of chocolate chips. Do no overfill.

Chocolate Pumpkin Rolls

Roll up.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Put on greased cookie sheets.

Chocolate Pumpkin Rolls

Cover with plastic wrap. Let rise 1 hour. Bake at 350F 20 minutes or until lightly browned. Cool completely on a paper-towel covered cookie rack.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Mix milk and powdered sugar until barely pourable.

Chocolate Pumpkin Rolls

Chocolate Pumpkin Rolls

Pour onto rolls.

Chocolate Pumpkin Rolls

Let set 10 minutes. Eat.

Chocolate Pumpkin Rolls

Pumpkin Rum Cupcakes

Today I made Pumpkin Rum Cupcakes!

1 3/4C flour, 1 1/2C sugar, 1t baking powder, 1/4t salt, 1t ground cloves, 1t allspice, 1C canned pumpkin puree, 1/2C milk, 2 eggs, 1/3C butter, melted, 1/4C light rum, 1t vanilla

Preheat oven to 350F.

Pumpkin Rum Cupcakes

Sift together dry ingredients except for sugar. In separate bowl, beat eggs with sugar.

Pumpkin Rum Cupcakes

Stir in milk.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add pumpkin. Blend well.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add melted butter. Blend well.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add the dry ingredients until just combined.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Turn into greased, nonstick or lined cupcake tin.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Bake 25 to 30 minutes or until toothpick inserted into center of center cupcake comes out nearly clean.

Pumpkin Rum Cupcakes

Pumpkin Crisp

Today I made Pumpkin Crisp!

1C pumpkin puree, 2T sugar, 1C sugar, 1C quick oats, 1C flour, 1C brown sugar, 1/4t baking powder, 1/4t baking soda, 1/2C butter, melted, 1/2C water, 1t cinnamon

Preheat oven to 350F. Mix 2T sugar with pumpkin puree and pour into greased casserole dish. Set aside. Sift together sugar, flour, baking powder, baking soda and cinnamon. Add quick oats. Add brown sugar. Mix in melted butter. Press on top of pumpkin in dish. Pour water evenly over top. Bake 40-45 minutes or until lightly browned.