Spiced Pumpkin Cream Recipes

SPICED PUMPKIN ICE CREAM PUFFS

Steps:

• In a large saucepan, heat cream and 1/2 cup milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the pumpkin, vanilla, cinnamon, nutmeg and remaining milk. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for at least 2 hours before serving., In a small bowl, combine the flour, cinnamon, ginger and nutmeg; set aside. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. , Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , To serve, scoop ice cream into cream puffs; replace tops.

SPICED PUMPKIN BARS WITH CREAM CHEESE ICING

Steps:

• For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
• Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
• Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
• For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

PUMPKIN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
• To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.

PUMPKIN CREAM COLD BREW

Steps:

• Combine heavy whipping cream, pumpkin puree, pumpkin pie syrup, and pumpkin spice in a bowl. Whip with a hand mixer until creamy and slightly thickened.
• Fill 2 glasses with ice. Add 1 tablespoon vanilla syrup to each glass, fill 2/3 of the way with cold brew coffee, and divide pumpkin cream evenly between both.

ALEXANDER MCCREAM SPICED PUMPKIN ICE CREAM

Steps:

• 1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
• 2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add 1/3 cup of the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon. Do not let boil.
• 3. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
• 4. Put the pumpkin, cinnamon, vanilla extract, remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until smooth. Add to the chilled custard and whisk well. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions.
• 5. When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours). Dust each portion with a little ground cinnamon before serving.

HOMEMADE COFFEE CREAMER (PUMPKIN SPICE)

Steps:

• Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
• Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.

HOMEMADE PUMPKIN ICE CREAM

Steps:

• In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

PUMPKIN SPICE CREAM CHEESE

Steps:

• Combine cream cheese, pumpkin, maple syrup, vanilla, cinnamon, and pumpkin pie spice in a bowl; blend well.

SPICED PUMPKIN CREAM

Steps:

• To make the candied nuts: Line a cookie sheet with foil. Melt butter in a saucepan. Stir in the 1/4 cup brown sugar and the corn syrup. Cook, stirring until sugar dissolves, about 2 minutes. Cover pan and cook one more minute. Uncover and add pecans. Cook, stirring constantly, 5 minutes or until nuts are a little darker.
• Immediately pour mixture in prepared baking sheet. Spread pecans in a single layer and let cool. Break into pieces.
• For the cream:.
• In a large mixing bowl combine pumpkin with the rest of the ingredients except the whipped cream. When everything is well incorporated, fold in the whipped cream. Spoon mixture into individual dessert bowls or into a large serving bowl. Chill at least 10 minutes or up to 3 hours before serving. To serve top with whipped cream and sprinkle with candied pecans.