Creamy Pumpkin Filled Biscuits Recipes

PUMPKIN PATCH BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

CHOCOLATE BISCUIT CUPS WITH PUMPKIN-CREAM CHEESE FILLING

Steps:

• For the biscuits: Preheat the oven to 400 degrees F. Spray two 12-cup mini muffin pans with nonstick spray.
• Whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, salt and baking soda in a large bowl. Add the shortening and use your fingertips to pinch it completely into the flour mixture.
• Using a box grater, grate the cold butter into the flour. Toss until all the pieces are coated. Pinch and drop the butter pieces in the flour until the butter pieces are flattened and incorporated. Stir in 3/4 cup of the chocolate chips.
• Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
• Transfer the dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat rectangle, 1/2 inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press the dough out again, sprinkle with a little flour and fold it into thirds again, this time folding in the open ends first. Repeat one more time. The dough should no longer be sticky.
• Roll the dough out to 1/4-inch thickness. Then cut twenty-four 2 1/2-inch circles out of the dough. Press a circle into each mini muffin cup. Refrigerate until cold, about 15 minutes.
• For the pumpkin cream cheese filling: Beat the cream cheese and brown sugar in a large bowl until smooth. Add the egg, then beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.
• Pour the filling into the biscuit-lined cups. Sprinkle the tops with the remaining 1/4 cup chocolate chips. Bake until the tops are set and the biscuits are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving.

BEST EVER PUMPKIN PIE WITH STEM GINGER CREAM

Steps:

• Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
• Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose- bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling can't escape. Put in the fridge and chill for 30 mins. Clean the food processor.
• Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins - the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
• For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but don't stir at any stage or it may crystallise - instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
• Just before you're ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top - if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.