Recipes tagged with « Pumpkin »
Spiced Pumpkin Waffles
Fluffy pumpkin waffles with tweaks to spice mix and flour ratio for better texture. Creamier batter with half & half instead of milk. Cane sugar for a deeper sweetness and a touch of vanilla for aroma. Folding dry into wet preserves pockets of air, keeps them light. Cooking spray critical to avoid sticking, use oil for crisp edges. Waffles crisp when steam fades, edges golden and smell toasted. Quick tip: pumpkin puree can be replaced with sweet potato puree if needed.
Rustic Pumpkin Slab Pie
Double refrigerated pastry sheets merged into one large slab crust baked in a quarter sheet pan. Pumpkin puree combined with eggs and sweet cream for deeper flavor and silky texture. Baked till crust is golden brown and filling slightly quivers. Rested in the oven with door ajar to finish setting without cracking. Cut into a dozen servings. Extra cinnamon swapped with warm ginger and a hint of allspice for spice complexity. Evaporated milk replaced with heavy cream for richness. Tips on handling dough chill time, flour use, and recognizing doneness included.
Spiced Pumpkin Jelly Roll
A moist spiced pumpkin sponge wrapped with tangy cream cheese frosting and dusted with pumpkin pie spice and powdered sugar. Uses pumpkin puree, basic pantry staples, and a whipped cream cheese vanilla frosting variation. Focus on tactile cues to avoid drying out the cake. The batter blends wet and dry separately to maintain structure. Rolling the cake while warm prevents cracks. Chilling firms it up for neat slicing.
Pumpkin Spice Donut Bites
Baked pumpkin donut holes with buttery cinnamon sugar coating. Uses pumpkin puree swapped for canned pumpkin. Buttermilk replaced by yogurt for tang and texture. Quick to prep, bake until toothpick clean and donut balls spring back when pressed. Coating involves melted butter tossed coating twice to get even coverage. Cinnamon sugar topping adds crunch and warmth. Yield about 40 donut holes, snack-sized. Frozen pumpkin chunks can work in pinch but puree preferred. Watch for batter thickness, adjust flour slightly if too sticky or dry. Donut holes puff lightly, not deep-fried. Oven heat caramelizes sugar topping, aroma fills kitchen with autumn spice notes.
Pumpkin Spice Rolls Remix
Yeast dough with pumpkin puree replaced partly by sweet potato for moisture and a twist. Dark brown sugar swapped for coconut sugar, adds caramel notes. Cinnamon and nutmeg boosted, pinch of cardamom for warm depth. Butter swapped with olive oil for stability. Knead dough till slightly tacky but not sticky. Let rise until doubled, well covered. Roll out to rectangle, butter spread by hand, not too hard. Filling pressed in with fingers for even distribution. Roll tight along longest edge, trim ends for uniform slices. Bake till golden, listen for a hollow sound on bottom. Cream cheese frosting blended with maple syrup and a dash of lemon zest for balance. Visual cues and feel guide technique throughout.
Pumpkin Pecan Oat Bake
A baked oatmeal featuring rolled oats combined with warm spices, pumpkin puree, and pecans, then gently set in the oven until golden. Brown sugar provides sweetness while milk and eggs bind it all. This riff swaps maple syrup for brown sugar and adds cinnamon instead of pumpkin pie spice for a subtle twist. Perfect for a fall breakfast but can be enjoyed year-round. The pecans give crunch contrast to the soft, tender oat structure. Visual cues like a golden crust and a firm center signal doneness. Moist but not soggy, not dry either.
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.