Perfect Pumpkin Pancakes with Coconut Syrup

Pumpkin Pancakes:
2 c. flour

3 T. brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground allspice

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. salt

1 can evaporated milk (12 oz.)

1 c. pumpkin puree

1 egg

1 tsp. vanilla

2 T. oil

2 T. vinegar

6 oz. butterscotch chips


Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, cloves and salt. In a separate bowl, mix together milk, pumpkin, egg, vanilla, oil and vinegar. Blend until smooth. Stir pumpkin mixture into the dry ingredients and stir just enough to combine. Stir in butterscotch chips. Pour or scoop batter onto hot griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with Creamy Coconut Syrup on top!

Creamy Coconut Syrup:

1 (13.5 oz.) can coconut milk

2 T. cornstarch

2 c. light corn syrup

½ c. white sugar

½ c. shredded sweetened coconut


Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat and allow to cool completely before serving.

Pumpin Curry

Ingredients

• 2 skinless, boneless chicken breast halves - cut into small chunks
• 1 teaspoon poultry seasoning
• 1 tablespoon olive oil
• 1 (2 pound) sugar pumpkin -- peeled, seeded and cubed
• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (1 inch) piece fresh ginger root, finely chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 pinch ground turmeric
• 1 teaspoon red pepper flakes
• 1/2 cup canned coconut milk
• 1 1/2 cups chicken broth
• salt to taste

Directions

1. Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.


2. Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.

Pumpkin Cheesecake

Ingredients:

For the gingersnap crust:

1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves
1/4 cup firmly packed light brown sugar
4 Tbs. (1/2 stick) unsalted butter, melted

For the filling:

3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 lb. cream cheese, at room temperature
3 eggs
1 cup pumpkin puree

For the topping:

1/2 cup pecan halves
1 Tbs. unsalted butter
2 Tbs. granulated sugar

Directions:

Preheat an oven to 350°F. Lightly butter a 9-inch springform pan. To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.

To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top. Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.

To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.

Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.

Pumpkin Creme Brulee

Ingredients

1 15-ounce can pure pumpkin
1/2 cup sugar
1/2 cup (packed) golden brown sugar
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or golden brown sugar

Preparation

Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.

Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.

Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD Can be made 1 hour ahead. Keep chilled.

MORE INFO

This recipe can also be made using 3-inch-diameter ramekins with 1 1/4-inch-high sides. Bake for about 50 minutes.

Pumpkin Lasagna

* 1 medium onion, chopped
* 4 to 6 garlic cloves, chopped
* 1 tablespoon olive oil
* 1 pound spicy Italian sausage, casing removed
* 1 large zucchini, cubed
* 1 (28 ounce) can tomato sauce
* 1 cup red wine
* Kosher salt, freshly ground black pepper and spices, to taste
* 1 pound ricotta cheese
* 1 cup shredded mozzarella cheese
* 1 cup shredded romano cheese
* 2 eggs
* 1 1/2 cups pumpkin puree
* 1 pound cooked lasagna noodles

Directions

In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add sausage and cook until brown, breaking it up with a wooden spoon as it cooks. Add zucchini and cook for 5 more minutes. Set aside.

In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat. Adjust seasoning with kosher salt, freshly ground black pepper, to taste. If desired, add more spices to your liking. (I usually add dry oregano, basil, and parsley). Reduce heat to low, cover and let it simmer for 15 minutes, stirring occasionally.

In a large bowl mixing together the ricotta, mozzarella and romano cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well. You might want to add more spices to the filling. (You can add a pinch of cinnamon and it gave it a different flavor.)

Preheat oven to 350 degrees F.

Build your lasagna in a large (9 by 12-inch) baking dish starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.