Easy Pumpkin Recipes ~ Julie Lence

 Fall is in the air! Actually, at my house, fall has been in the air for a few weeks. It’s such a short season (or it feels that way to me) that I begin decorating right after Labor Day, regardless of the temperature outside. I set out my scarecrows, autumn scented candles, and pumpkins. And when I’m done, I have a taste for something pumpkin-y and visit the bakery for whatever I can find. This is easier for me, because hubby and kiddo aren’t fans of everything pumpkin. If you and your family are, check out these easy pumpkin recipes below. They’re sure to satisfy everyone’s cravings.

 

Pumpkin Dip:

Ingredients:

8 ounce package cream cheese, softened 

¾ cup pumpkin puree

3/4 cup powdered sugar

1 tablespoon cinnamon

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

 

Directions:

To soften the cream cheese, plate it on a plate and microwave for 5 seconds on High power. (Alternatively, allow the block of cream cheese to sit at room temperature for 30 minutes.)

Place the cream cheese, pumpkin puree, powdered sugar, cinnamon, pumpkin pie spice, and vanilla extract in a food processor (or a stand mixer fitted with paddle attachment or electric hand mixer). Blend until fully combined, stopping and scraping with a spatula as needed.

Serve with apple or pear slices, pretzels, vanilla wafers, graham crackers

Serve immediately or refrigerate until serving. Stores refrigerated for up to 1 week.

https://www.acouplecooks.com/pumpkin-dip/

 

Pumpkin Bread:

Ingredients:

1 cup granulated sugar

½ cup light brown sugar

1 ¾ cup all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

2 teaspoons pumpkin pie spice

¾ cup canned pumpkin puree

2 large eggs, beaten

½ cup flavorless oil

⅓ cup water

1 teaspoon vanilla

Directions:

Preheat the oven to 350, and spray a 9x5" bread loaf pan with cooking spray. Ensure a rack is in the center position of the oven.

In a large bowl, whisk together the sugars, flour, baking soda, salt, and pumpkin pie spice.

Make a hole in the center of the mixture, and add all remaining ingredients: pumpkin, eggs, oil, water and vanilla.

Stir everything together very well, but try not to over-mix.

Scrape the batter into the pan, and place in the oven. Bake for 60 minutes, and then test the center of the bread for wetness with a long toothpick. If the toothpick comes out clean, the bread is done. If not, add another 5 minutes of baking time and test again.

Ensure the bread is fully done before you remove it from the oven or it will sink as it cools.

*** Walnuts or chocolate chips can be added

https://www.dessertfortwo.com/easy-pumpkin-bread/

 

Pumpkin Bread Pudding:

Ingredients (For the bread pudding)

1 pound loaf sourdough or artisan bread (12 cups bread chunks)

5 eggs

2 cups whole milk

1 cup pumpkin puree

¾ cup brown sugar

½ cup granulated sugar

½ tablespoon vanilla extract

1 ½ tablespoons pumpkin pie spice

1 pinch salt

Ingredients for the Bourbon Sauce:

½ cup granulated sugar

¼ cup whole milk

¼ cup salted butter

2 tablespoons bourbon

1 teaspoon vanilla extract

 

Directions:

Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.

Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.

Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.

Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving.

***Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.

Directions for the Bourbon Sauce:

Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

https://www.acouplecooks.com/pumpkin-bread-pudding/