Recipes tagged with « Pumpkin »
Pumpkin Cinnamon Rolls Remix
Yeast dough enriched with pumpkin puree and brown sugar, layered with spiced filling. Brown butter cream cheese frosting cools, melts over warm rolls. Rise times flexible but watch dough double in size. Heavy cream brushed before baking keeps rolls moist while baking to 190°F internal temp. Substituted honey for white sugar, and coconut oil instead of butter for dairy twist. Careful with milk temp to preserve yeast life. Sticky but tacky dough signals readiness; avoid over-kneading. Floss slicing keeps rolls intact, parchment-lined pan helps catch spills. Brown butter sets firm in fridge before frosting. Bake until tops are golden, smell sweet cinnamon filling, cool slightly, then frost immediately.
Custom Pumpkin Pie Spice
A mix of ground cinnamon reduced by a third, ginger and mace take new spots, star anise and cardamom sneak in. Cloves stay but lightened up. Nutmeg's dialed back with allspice swapped to a touch of coriander for a bright twist. No strict rules here—watch grind textures, adjust spice balance to taste. Mixing done fast—sounds of the spoon scraping the bowl, aroma lifts immediately. Great for pumpkin beyond just pie, think soups or roasting mix. Simple but needs an eye on freshness—spices lose punch quick. Swap cinnamon for cassia in a pinch, check for clumps; grind fresh if dull. Keep dry, dark spot for long life. Expect some settling—always shake before use. Freshness beats quantity.
Twist Pumpkin Coffee Cake
A spiced pumpkin coffee cake made with slight ingredient swaps for moisture and texture, featuring brown butter and oat flour. Altered steps and timing for realistic kitchen judgment. Streusel topping clumps by feel, not exact measures. Glaze thick but pourable. Substitutions like yogurt for oil suggested. Learn to read visual cues—edges pulling, streusel color, toothpick check—not just minutes. Moist, tender crumb with a crisp golden streusel layer that crackles under teeth. Careful folding keeps cake light, no overmixing. Brown butter enriches nuttiness. Oat flour adds chew without heaviness. Practical notes on saving a dry cake, troubleshooting batter consistency, and how to cut without crumble.
Roasted Pumpkin Purée
Roast a small pumpkin, about 800 grams, until tender and caramelized. Scoop out the flesh and blend until creamy. Olive oil brings moisture and richness. Useful base for soups, pies, or savory bakes. Works well with spices or herbs added later. Gluten-free, vegan, nut and dairy free. Adjust roasting time by visual cues: flesh softens and skin browns unevenly. Use any firm pumpkin or winter squash. If fresh not available, canned purée can substitute but lacks roasted depth. Remove seeds dry and toast separately for garnish or snacks.