Congratulations! You now have a fabulous Halloween decoration and a less than stellar icky, gooey, orange mess sitting in your trash can; remnants of what could have been.
There seems to be so much emphasis placed on the pumpkin as a decorative element, that many people forget they they are edible. While pumpkins make lovely Halloween displays, rumor has is that they are also quite tasty!
Here are a few Pumpkin Recipes sure to sweeten the spook:
Pumpkin Cheesecake in a Gingerbread Crust
Ingredients
1 ½ Cup Gingersnap Cookie Crumbs
¾ Cup Ground Hazelnuts
3 Tablespoons Brown Sugar
6 Tablespoons Unsalted Butter, Melted
1 Cup Brown Sugar
1 ½ Cups Canned Pumpkin
½ Cup Heavy Cream
1/3 Cup Maple Syrup
1 Tablespoons Vanilla Extract
¾ Teaspoon Ground Cinnamon
½ Teaspoon Allspice
4 Eggs
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch spring form pan.
2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3.With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4.Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Pumpkin Pecan Tassies
Topple tradition with these miniature pumpkin pie like treats.
Ingredients
(1) 15 Ounce Package rolled refrigerated unbaked pie crust (2 crusts)
¾ Cup Canned Pumpkin
¼ Cup Granulated Sugar
1 Teaspoon Pumpkin Pie Spice
1/8 Teaspoon Salt
1 Egg, Lightly beaten
¼ Cup half-and-half, Light Cream or Milk
1/3 Cup Chopped Pecans
1 Tablespoon Packed Brown Sugar
1 Tablespoon Butter, Melted
Maple Syrup (Optional)
Directions
1. Let Pie Crusts stand according to the package directions. Preheat oven to 350 Degrees Fahrenheit. Unroll Pie Crusts. Using a 2 ½ inch round cookie cutter, cut 12 rounds from each Pie Crust. Gently ease pastry rounds into the bottoms and up the sides on 24 ungreased 1 ¾ inch muffin cups; set aside.
2. For filling, in a large bowl stir together pumpkin, granulated sugar, pumpkin pie spice and salt. And egg; stir until combined. Gradually add half-and-half. Stir until combined.
3. For pecan topping, stir together pecans, brown sugar, and melted butter.
Preheat oven to 350 degrees F. Unroll pie crusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside.
4. Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving.
Pumpkin Cream Cheese Spread
Add this spread to your favorite bagels and breads to create a tasty snack!
Ingredients
(1) 8 Ounce Package Cream Cheese, Softened
½ Cup Canned Pumpkin
¼ Cup Sugar
¾ Teaspoon Pumpkin Pie Spice
½ Teaspoon Vanilla
Directions
1. Beat all ingredients in a medium mixing bowl w/ an electric mixer on medium until smooth.
2. Cover and refrigerate for at least one hour or up to 24 hours.
Sources:
Pumpkin Pie in a Gingerbread Crust
Allrecipes.com
http://allrecipes.com/Recipe/Pumpkin-Cheesecake-in-a-Gingersnap-Crust/De…
Pumpkin Pecan Tassies
Better Homes and Gardens
http://www.bhg.com/recipe/pumpkin-pecan-tassies/
Pumpkin Cream Cheese Spread
Better Homes and Gardens
http://www.bhg.com/recipe/cheese/pumpkin-cream-cheese-spread/