Pumpkin recipes

13 Oct

Sorry about jumping between holidays, but I wasn’t done with October and all things pumpkin yet.  I get so excited when the pumpkin spice latte comes back to Starbucks, and I basically love any pumpkin dessert.  Here are some delicious ones for you to try this fall from Better Homes and Gardens (there are 31 others if these don’t sound good to you).

Pumpkin Spice Creme Brulee


  • 2 cups  whipping cream (no substitutes)
  • 3 egg yolks, lightly beaten
  • 2 eggs, lightly beaten
  • 1/2 cup  sugar
  • 1/2 cup  canned pumpkin
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  ground ginger
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground cloves
  • 10 baby pumpkins*
  • 1/4 cup  sugar


1. Preheat oven to 350 degrees F. In a small saucepan, heat whipping cream over medium heat just until bubbly. Remove from heat; set aside.

2. Meanwhile, in a medium bowl, combine egg yolks, eggs, the 1/2 cup sugar, pumpkin, cinnamon, ginger, salt, and cloves. Beat with a whisk or rotary beater just until combined. Slowly whisk the hot whipping cream into the egg mixture.

3. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins. Discard the tops. Use a spoon to scoop out the seeds.

4. Place the pumpkins in a roasting pan. Divide custard mixture evenly among the pumpkins. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pumpkins.

5. Bake for 30 to 40 minutes or until centers appear nearly set when gently shaken. Carefully remove pan from oven. Remove pumpkins from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.

6. Before serving, let custards stand at room temperature for 20 minutes. **Meanwhile, for caramelized sugar: in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.

7. Quickly drizzle caramelized sugar over the custards. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Serve immediately. Makes 10 filled pumpkins or 6 custard cups.

* Instead of the pumpkins, you can use six 3/4-cup souffle dishes or 6-ounce custard cups. Place the souffle dishes or custard cups in a 13x9x2-inch baking pan.

**Culinary Torch Method: Instead of caramelizing the sugar in the skillet as directed in steps 6 and 7, sprinkle sugar evenly over custards. Use a culinary torch to caramelize the sugar.

Sour Cream Pumpkin Bars


  • 1/2 cup  butter, softened
  • 1-1/3 cups  sugar
  • 1-1/2 teaspoons  baking powder
  • 1/4 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 2 eggs
  • 1 cup  canned pumpkin
  • 1/2 cup  dairy sour cream
  • 1/4 cup  milk
  • 1 teaspoon  vanilla
  • 1-1/2 cups  all-purpose flour
  • 1/2 cup  whole wheat flour
  • 1 cup  chopped walnuts or pecans
  • Browned Butter Frosting (recipe follows)
  • Chopped walnuts or pecans (optional)


1. Grease a 15x10x1-inch baking pan; set aside.

2. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.

3. Spread mixture evenly into prepared baking pan. Bake in a 350 degrees F oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack.

4. Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars. Makes 48 bars.

Browned Butter Frosting: In a small saucepan, heat 1/2 cup butter over medium-low heat until melted. Continue heating until the butter turns a light brown. Remove from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup.

Pumpkin Fudge


  • 3 cups  sugar
  • 3/4 cup  butter
  • 1 5-ounce can  evaporated milk
  • 1/2 cup  canned pumpkin
  • 1 10-ounce package  cinnamon-flavored pieces
  • 1 7-ounce jar  marshmallow creme
  • 3/4 cup  chopped walnuts, toasted


1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.

2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)

3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.

4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.

Pumpkin Spice Whoopie Pies


  • 1 cup  canned pumpkin
  • 1/3 cup  butter, softened
  • 1 package 2-layer-size  spice cake mix
  • 2 eggs
  • 1/2 cup  milk
  • 1 recipe  Marshmallow-Spice Filling (see recipe below)


1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.


10 Responses to “Pumpkin recipes”

  1. morgana 10/14/2010 at 8:42 am #

    I heart pumpkin whoopie pies!YUM

  2. Jessica 10/14/2010 at 8:55 am #

    Ooh! Pumpkin fudge?! Yes please. 🙂

  3. Abby 10/14/2010 at 9:15 am #

    This is a VERY dangerous post for me — I currently am on a pumpkin kick (ok, it’s a little bit of an obsession right now) and I want to make all of these recipes rightnowthankyou. 🙂

  4. Mina 10/14/2010 at 9:42 am #

    holy cow those all look amazing! i want to make them all. who ever knew you could make pumpkin fudge? fascinating. i love that we both posted pumpkin-related stuff.

  5. Jaime Straus 10/14/2010 at 10:04 am #

    I’m not much of a baker but I sent this to my baking friend Amy so she can make every single one of these for me. Mmmmmmm, pumpkin.

  6. Amy 10/14/2010 at 11:16 am #

    those pumpkin bars look very intriguing! I know. It’s the sour cream frosting, darnit.

  7. Marissa 10/14/2010 at 11:33 am #

    Pumpkin Fudge – Pumpkin Whoopi Pies…..mmmmmmmmmm Baking the above looks way more inviting and fun than trying to conquer DIY wedding projects, LOL

  8. Alice 10/14/2010 at 11:46 am #

    I’m normally not a huge fan of pumpkin other than pumpkin bread, but all those recipes look to die for!

  9. Nikki 10/14/2010 at 1:51 pm #

    These all look great!! Have you tried the Paula Deen pumpkin bars with cream cheese icing? They are AMAZING.

  10. kimberly michelle 10/18/2010 at 6:49 pm #

    All of these look amazing! I adore the little pumpkin pie creme brulees!

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