We’ll jump right into it today. Two more recipes for you stomach (and sweatpant) pleasure.
- One 15-ounce can pure pumpkin puree
- 2/3 cup packed light brown sugar
- 3 ounces cream cheese, at room temperature
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
- Ginger snap cookies, for garnish
- Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth.
- Add the heavy cream and continue to beat on medium-high until very thick and fluffy.
- Transfer to a dip bowl and keep refrigerated until ready to serve.
- Right before serving, garnish with a border of ginger snaps. Serve with dippers.
This recipe was found at www.foodnetwork.com
Maple Pumpkin Custard (GF)
This recipe was found on www.againstallgrain.com.
- 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient) or homemade
- ½ cup coconut milk
- ½ cup grade B maple syrup
- 3 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground cardamom
- ½ teaspoon lemon zest
- pinch of sea salt
- Preheat oven to 350 degrees F.
- Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
- Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
- Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
- Cool to room temperature, then refrigerate for 1 hour prior to serving.
- Serve with coconut milk whipped cream.