PUMPKIN PIE TRIFLE
1 package (4-serving size) instant pumpkin spice pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
dash of ground nutmeg
1 3/4 cups milk
1 can (15 oz.) 100% pumpkin (not pumpkin pie filling)
8 oz. whipped cream cheese, at room temperature
8 oz. container frozen non-dairy dessert topping, thawed
1 1/2 tsp. grated orange rind
1 package uh oh Oreo cookies - white cookie chocolate center (split)
1/3 cup sliced almonds, or chopped pecans, toasted or macadamia nuts
Frozen non-dairy dessert topping (thawed) or whipped cream
Whisk pudding mix, spices and milk until smooth and thickened; whisk in pumpkin. Set aside.
In another bowl, stir cream cheese, half the whipped topping and orange rind until blended, then fold in remaining whipped topping; set aside.
Arrange Oreo's in bottom of 3-quart bowl or trifle bowl. Carefully spread with half the pumpkin mixture, then half the whipped mixture. Repeat all layers, using the remaining Oreo's.
Scatter toasted pecans or sliced almonds over top, and spoon or pipe whipped topping or whipped cream on top of trifle. Cover and chill at least 3 hours. Serve cold, in dessert cups or bowls.
To Toast Pecans:
Spread pecans on baking sheet; bake at 350° F for 8-10 minutes just until cut edges are tinged with brown.
Tip:
If desired, 1 3/4 to 2 teaspoons Pumpkin Pie Spice may be substituted for the ground cinnamon, ground ginger, ground cloves, and the ground nutmeg in this recipe.
CARAMEL PUMPKIN BROWNIE TRIFLE
CAKE:
1 (19.5 ounce) package Pillsbury® Classic Fudge Brownie
1/2 cup Vegetable Oil
1/4 cup water
2 eggs
FILLING
1 (3.75 ounce) package butterscotch instant pudding and pie filling mix
1 (12 ounce) can Evaporated Milk
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
1 (12 ounce) container whipped topping, divided
6 (1.4 ounce bars) crushed milk chocolate toffee, divided
1 (12 oz.) jar Hot Caramel Spoonable Ice Cream Topping, divided
1 (12.25 ounce) jar Butterscotch Spoonable Ice Cream Topping, divided
1. Prepare brownie mix according to package directions; cool completely. Cut pan of brownies in half; cut each half into quarters.
2. Mix pudding, evaporated milk, pumpkin and pumpkin pie spice in a medium bowl until well combined. Reserve 1/2 cup whipped topping and 2 tablespoons crushed toffee for garnish. Mix remaining whipped topping and toffee bars into pumpkin mixture.
3. Break-up half of the brownies; placing them into the bottom of a 14-cup trifle or glass bowl. Top with half of the pumpkin filling. Place 1 tablespoon of each topping in its own resealable bag; reserve for garnish. Heat caramel topping according to label directions; spoon one-half jar over filling. Spoon one-half jar of the butterscotch topping and top with remaining brownies and filling.
4. Dollop reserved whipped cream into the center of the trifle; spinkle with reserved toffee. Heat bag of caramel topping in microwave on High (100 percent power) for 7-10 seconds. Clip a small corner off bags; drizzle toppings over trifle. Refrigerate 6 hours or overnight.
PUMPKIN TRIFLE
2-3 cups leftover crumbled unfrosted spice cake mix or muffins or gingerbread
1 (16 ounce) can pumpkin (about 2 cups)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 cups cold milk
4 (1 ounce) packages instant butterscotch or pumpkin pudding mix
2 cups whipping cream
Set aside 1/4 cup of cake crumbs for top
.
Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
Spoon half into the serving bowl.
Sprinkle with a second portion of crumbs.
Whip cream until stiff, spoon half into bowl.
Sprinkle with a third portion of crumbs.
Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
Sprinkle the reserved crumbs around top, around edge of bowl.
Cover and chill at least 2 hours before serving.
CRANBERRY ALMOND PUMPKIN UP-SIDE DOWN CAKE
8 ounces (16 tablespoons) unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped whole natural almonds, toasted
2 large eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Chantilly Cream (see recipe below)
CHANTILLY CREAM
1 cup heavy (whipping) cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line the bottom of a 9-inch square pan with parchment paper.
Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the cake pan. In a medium bowl, combine the cranberries and almonds. Place them in the pan over the brown sugar mixture.
In a large bowl, whisk together the eggs, pumpkin puree and oil.
Sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.
Bake until a skewer inserted in the middle comes out clean, 35-40 minutes. Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.
Cool completely before serving. Serve with Chantilly Cream.
CHANTILLY CREAM
Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use. Makes 2 cups.
TRIPLE LAYER PUMPKIN SPICE PIE
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
1/4 tsp. ground cinnamon
1 tub (8 oz.) Whipped Topping, thawed
1 Graham Pie Crust (6 0z.)
1/2 cup Pecan Halves
1 Tbsp. honey
BEAT milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.
ADD 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
REFRIGERATE 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.
SPICY PUMPKIN BUTTER
1/4 c Dark brown sugar, packed
2 tb Sugar
1/4 c Water
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Cloves
1/4 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Pumpkin (canned puree or make your own)
Add to whipped cream to garnish a Pumpkin Pie
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well on high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen.
Yield: 2 cups Use as you would apple butter.
PUMPKIN APPLE BUTTER
1/2 cup golden raisins
3/4 cup apple juice or cider
2 cups pureed pumpkin or other winter squash
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
3/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup natural apple sauce
1/4 cup liquid sweetener such as maple syrup
1/4 cup sugar (or other sweetener to taste)
pinch salt (optional)
Put the raisins in a medium-sized saucepan, and pour the apple juice over them. Heat on low until raisins plump up, adding water if they get dry. When they are plump, puree the raisins in the juice. (You may need to add a little water to do this; can use a hand blender and blend the pumpkin along with the raisins.)
Return the pureed raisins to the pan and add all remaining ingredients. Cook over low heat, stirring occasionally, for about an hour. Makes about 3 cups
PUMPKIN-SPICED GINGERSNAP TRUFFLES
1-1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
2. In medium microwave-safe bowl place whipping cream. Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling. ) Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.
3. Place crushed gingersnaps and/or cocoa powder in small bowl(s). Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days. Makes 20 to 25 truffles.
PUMPKIN PIE-CAKE
1 can (29 oz.) pumpkin
1-1/4 cup sugar
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. nutmeg
1 yellow cake mix
1 can (13 oz.) evaporated milk
3 eggs, beaten well
1 cup walnuts, chopped
1 cup butter, melted
Combine all but cake mix, nuts and butter. (Note: we like it spicier, so I also add generous dashes of pumpkin pie spice). Mix well. Pour into a lightly greased 9 x 13 inch baking pan. Sprinkle dry cake mix evenly over mixture in pan. Sprinkle with nuts, and drizzle with melted butter. Do not mix. Bake at 300º for 30 minutes and turn oven temperature to 350º and bake for another 30 minutes. Cut in squares to serve. Top with whipped cream, if desired before serving. Is delicious slightly warm, or cold. Serves 12 to 16.
PUMPKIN UPSIDE-DOWN CAKE
1 pkg. yellow cake mix
1 can (15 oz.) pumpkin
1/2 cup sugar
1 cup sweetened condensed milk
2 eggs
2 tsp. pumpkin pie spice
Mix cake mix according to package directions and pour into greased 9 x 13 inch baking pan. Beat together the pumpkin, sugar, sweetened condensed milk, eggs and spice. Pour evenly over cake batter. Bake at 350º for about 40 minutes. Let stand 5 minutes and invert onto serving dish. Let cool thoroughly. Cut into squares. Top with whipped topping, if desired. Serves 12 to 16. If are taking to a potluck, can spread
whipped topping over the top ahead of time. I like using real whipping cream for the top.
SUGAR-FREE CRUSTLESS PUMPKIN PIE
15 ounce can pumpkin
2 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
1/4 cup caramel or vanilla sugar free syrup ( can also use 1/4 water with a T of vanilla extract or Sugar Free maple syrup )
1/2 cup heavy cream
1/4 cup water or 1/4 cup heavy cream
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Mix all of the ingredients in a medium bowl; beat well with an electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream, if desired. Makes 8 servings. Freezing not recommended
HOLIDAY PUMPKIN BREAD
4 eggs, beaten
1 c. vegetable oil
2 c. pumpkin
3 1/3 c. sifted flour
2 1/2 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
3/4 tsp. salt
1 tsp. vanilla
1 c. candied cherries, cut up or dates, or both
1/2 c. nuts
Combine beaten eggs, oil, 2/3 cup water and pumpkin. Sift together dry ingredients. Beat into first mixture until smooth. Add cherries, or dates and nuts. Bake at 350 degrees for 1 hour. Makes 2 large loaves.
