A Quick Taste of Sweet Fall: Creamy Pumpkin Dip

We spent the evening carving pumpkins last night. Don't you just LOVE pumpkins??

Here is my group hard at work (with a power tool for 'stars'):

And our end results:

While working on carving these pumpkins, I remembered to post this creamy pumpkin dip recipe that had my Bible study girls intrigued earlier this week when I hosted. This dip may not look like much, but it is SUPER good! The recipe was requested by several girls, so thought I'd share. Someone said it tasted like a creamy pumpkin pie. I guess pumpkin pie must be a theme to my baking lately...hmmmm...a bit obsessed? Possibly. Yet, this little dip is worth trying--and no, I'm not calling it healthy, but doesn't Halloween count as the beginning of holiday eating?

I made this sweet dip with a basic pumpkin butter I had made last week in an attempt to make the perfect flat-crispy-chewy chocolate chip pumpkin cookie (BIG FAT FAILURE, by the way--ended up 'cake-like' anyway), but I've made it with canned pumpkin and it works equally well..I imagine this dip would also do well with the addition of chopped pecans...just a thought. And if anyone is wondering about how to make a pumpkin butter similar to Williams-Sonoma's, here's my post on spicy pecan pumpkin butter. Hope to make a new batch by the end of the week--I crave it as soon as the weather turns cooler.

The dip is very simple to make, requires only a handful of ingredients, comes together in a snap, and pleases the masses. Make this as a dessert to enjoy with friends or on girls' night in...your kids will love dipping their graham crackers into it too!


CREAMY PUMPKIN DIP

Makes enough to serve 8 people (at least)

• 6 ounces reduced fat cream cheese (this is 3/4 of an 8 oz. block), thawed to about room temperature
• 1/3 cup powdered sugar
• 1/2-3/4 cup canned pumpkin or pumpkin butter
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. cloves
• 1 (8 oz.) container reduced fat Cool Whip

In the bowl of a stand mixer (or any mixer), beat cream cheese and powdered sugar. Add the canned pumpkin or pumpkin butter and spices. Fold in the Cool Whip container.

Serve dip with gingersnaps and/or graham crackers. It's seriously delicious!

Pumpkin Cupcakes with Cream Cheese Frosting

Life is uncertain. Eat cupcakes first.--Anonymous

Company's coming and we're getting take out...so let's also do a semi-homemade dessert....

This was a delicious recipe and having a cake mix shortened the preparation time by at least half--the original cupcake recipe is from Real Simple magazine, but after reading the reviews, I made a few changes: 1) I added more pumpking pie spice. 2) I ended up using white vanilla cake mix. 3) I replaced half the pumpkin with applesauce because I didn't have enough leftover pumpkin.

Result: these cupcakes are very moist and fluffy. Even with 1 1/2 tsp. of pumpkin pie spice, still turn out relatively mild in flavor.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING (w optional COCONUT TOPPING)

Makes ~20-24 cupcakes

1 18.5-ounce box yellow or white cake mix (I used a white vanilla cake mix)
1/3 cup vegetable oil
3 eggs
1 1/2 tsp. pumpkin pie spice
1 15-ounce can pumpkin puree (this ends up being about 1 3/4 cups-so I did half pumpkin, half applesauce)
2 8-ounce bars cream cheese, room temperature
2 cups confectioners’ sugar
~2 cups shredded coconut, toasted or not (sweetened)-optional

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed by adding the second and third ingredients. Then make the following change to the package directions: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions. (so eliminate the water called for on the back of the box)

Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a bit of shredded coconut (if desired).

Tip: The cupcakes can be baked and stored at room temperature, covered, up to 2 days in advance. Frost them up to 12 hours before serving.


Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.-Anonymous

Pumpkin Snickerdoodle Cookies

My friend, Sara, recenly inspired me to make these cookies...I traced the recipe through blog after blog until I reached the origin (apparently a LOT of people like these cookies). The cookies come out a little cakier than other cookies due to the moistness of the pumpkin puree. They were described as 'mini muffins of heaven and spice and crackly sugar.' I'm taking them to our holiday ugly-outfit themed party tonight...hope I don't come home with any...

PUMPKIN SNICKERDOODLE COOKIES

Adapted from www.woundedchef.com

  

1/2 cup butter, softened (1 stick)

3/4 cup sugar 

1 large egg
1/2 cup pumpkin puree
1/2 tsp. vanilla extract
2 cups all purpose flour
1 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. grated nutmeg (freshly grated would be ideal...but come on!)
1/2 tsp. ginger

Other Ingredients:

1/2 cup sugar
1 tsp. cinnamon
Dash of grated nutmeg

Combine the sugar, cinnamon and nutmeg in a small bowl until mixed thoroughly.

For cookies:
In a large bowl, beat butter until fluffy. Add the sugar and egg then beat until mixed thoroughly; add pumpkin puree and vanilla and then mix again.

Combine the flour, cinnamon, baking soda, salt, nutmeg and ginger together in a bowl. Slowly add the flour mixture to the pumpkin mixture until well combined. (The dough will be sticky. To make it easier to work with, chill the dough in the refrigerator for about 20-30 minutes.)

Preheat the oven to 350 degrees. Place a silpat mat (or some for of nonstick surface that is heat-proof) on a baking sheet.

Scoop out balls of dough (it will be sticky) and roll into the cinnamon/sugar mixture. Place on a baking sheet then flatten them a bit with the palm of your hand. Bake for 9-10 minutes or until golden brown.
 
Let the cookies cool. Should make a couple dozen. (I sorta wish I had doubled the recipe and frozen some dough....)
 
Enjoy!

   

Mini Pumpkin Sage Balls with Creme Fraiche

I think any recipe with the word 'ball' in it tends to be good. Everybody likes bite-sized food, right? I came across this recipe when I was looking for a new appetizer to bring to a dinner party....everyone seemed to enjoy it. And it was really easy. I suggest doubling the recipe. They were good even without the dipping sauce (which if you can't find creme fraiche-you can make your own-recipe below). I skipped the fried sage leaves on top--didn't miss it.

MINI PUMPKIN SAGE BALLS WITH CREME FRAICHE
adapted from allrecipes.com

Makes about 16 pumpkin balls

3 tablespoons canola oil
1/2 cup finely diced onion
2 teaspoons minced garlic
2 1/2 teaspoons chopped fresh sage
3/4 cup pumpkin puree
3/4 cup dry bread crumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Topping: (Optional, in my opinion)
2 cups vegetable oil for frying
1 sprig fresh sage leaves

Sauce: (Also optional, in my opinion)
1/4 cup sour cream (light is fine)
1/4 cup heavy whipping cream (I used fat-free half and half)
1 teaspoon white sugar (I used maple syrup)
1 tablespoon balsamic vinegar (a raspberry or citrus one will do too)

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Heat oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet.

Bake in preheated oven until firm and hot, about 15 minutes.

Topping:
Meanwhile, heat the frying oil to 350 degrees F (175 degrees C), and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate.

Sauce:
Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth.

To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.

Spicy Pecan Pumpkin Butter--Another Glorious Taste of Autumn

Every fall, I like to wander in an over-priced kitchen store (Williams-Sonoma) and gaze at all the fancy shiny products as if I were Tiffany's. I covet Deruta pottery, panini makers, Italian espresso makers, cookbooks, kitchen tools, and Le Creuset pots the way other women covet diamonds. And I'm not a woman that covets much of anything (except free time!!!). But, the smells of that store...it's pure inspiration during the cold weather/holidays.....anyway, a few years back, I sampled one of the cakes at said over-priced store. It was wonderful. Problem was that you have to buy the product (pecan pumpkin butter) in order to make the cake. And here's the kicker: a small jar cost $10!!! Then, a couple years ago, my sister in law, Jen, brought home some Muirhead pecan pumpkin butter for the holidays. And again, I was hooked.....so what to do this year until I can meet up with Jen again?!

Well, google the original recipe. Result: not available. So, back to the kitchen, and based on the ingredients listed on the product, time to tinker. The result is truly delicious. I literally could stand over the stove and eat it off the wooden spoon. And despite the name, there is NO butter in this recipe....you must try.

My concoction may be less sweet (the molasses was my addition-not Muirhead's). Since I didn't have any oranges or lemons on hand, I used pure lemon and pure orange extract. It was PERFECT. The extracts were fantastic--just don't use 'imitation' extracts--or you can use the grated zest and fresh juices of a lemon and orange. I suggest that you play around with your spices and add or subtract as you like your flavor--for example, some people prefer a stronger cinnamon flavor. I didn't have allspice used the substitution with great results.

This pecan pumpkin butter really shouldn't take you that long if you go the shortcut route of canned pumpkin & extracts. It has a creamy, velvety texture. Now, I have to go learn about 'canning'. Ha!

SPICY PECAN PUMPKIN BUTTER

1 (15 oz) can pumpkin puree--or about 2 cups of pumpkin puree made from roasted pumpkin

4-5 tsp. pumpkin pie spice

1/2-1 cup of pecans (up to you how nutty you like it-mine was closer to 1 cup)

1/4 cup molasses

1/4 cup brown sugar

1/2 tsp. pure orange extract

1/2 tsp. pure lemon extract

pinch of salt

1/2 tsp. -1 tsp. allspice (if you don't have this, use equal amounts of cloves, nutmeg, cinnamon & black pepper)

*extra cinnamon & nutmeg (if you prefer--I preferred)

1/4 cup water

Toast the pecans in the microwave for about 2 minutes....making sure to check that the nuts do not start to blacken and burn. Or, you could roast them in the oven at 350 degrees for about 7 minutes...but again, check to make sure they do not burn. Then, process the pecans in the food processor.

When, the majority of the ground nuts stick to the side of the food processor bowl--turn off the machine. If you mind the texture of nuts or want your pumpkin butter smoother, process the pecans for a longer amount of time.

Place all ingredients in a heavy pot and gently heat until the pumpkin butter has reached the consistency you desire. I only 'cooked' it for 5-10 minutes and it was perfect--but I read that some people cook their fruit butters for 20-30 minutes on low heat .

Spread pecan pumpkin butter on muffins, toast, waffles, or use this the Muirhead site to incorporate it in their recipes for cakes, pies, etc. I heard this stuff makes the most amazing pumpkin pie ever (based on the food blogs). This stuff tastes decadent! I hope you will love it as much as I do.  (Should keep for a couple weeks in the fridge)

Makes about 3.5 cups. (roughly) If you know how to can, then you are ahead of the game and can stock up. It won't last that long in our house :)

How to Roast a Pumpkin (EASY-just try it!)

I know what you're thinking.....it's the same thing I was thinking....why would you want to roast a pumpkin when you could just buy Libby's? Well, because it tastes AMAZING! And it's fairly easy....with the exception of scooping out pumpkin flesh and seeds....I used the one all the way to the left (purchased for $2 at the Nashville Farmer's Market).

Try roast pumpkin with butter, salt and pepper or butter, cinnamon and sugar. Or puree it and use it the way you'd use Libby's canned pumpkin or any way you'd use butternut squash. YUM!

Pumpkin is low in fat and calories, low in carbohydrates, and is full of fiber, antioxidants, and many other health benefits. Here's a link to some of pumpkin's benefits.

Thanks to my good friend, Misha, for teaching me such a wonderful skill! Ha! She always teaches me cool things!

ROASTED WHOLE PUMPKIN

1 sugar pie pumpkin (NOT a jack-o-lantern)
1 baking sheet (like a 'half' sheet--heavy duty)
some water

Preheat oven to 350 degrees.

Wash the pumpkin. Then, cut it in half and scoop out the flesh and seeds. Place cut side down on the baking sheet and fill the baking sheet about 1/2 way to 3/4 way full of water. This will help 'steam' the pumpkin while it bakes and prevent it from drying out.

Bake for 60 minutes.

Let the pumpkin cool a while--maybe 10-15 minutes. The skin will peel off VERY EASILY! Here is what mine looked like:

Enjoy! Roast pumpkin is really something wonderful. I pureed mine in the Vitamix with a little bit of water and it had the most amazing velvety texture. I hope I recall this correctly--but a small-medium pumpkin (such as the one I used), made about 2 cups of puree. I plan to make some pecan pumpkin butter with this puree. Although the next time I roast a pumpkin, I am going to try some pumpkin soup--such a decadent fall dish....