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| Pumpkin French Toast with Whipped Pumpkin Butter Via Life Made Simple Bakes |
Fall is the time for all things pumpkin! Pumpkin spice beverages, pumpkin sweet breads and pumpkin snacks! The beginning of a new season is always so exciting and nostalgic. We've found some terrific pumpkin recipes for you to try out. Hope you find a new favorite! Enjoy!
Pumpkin French Toast with Whipped Pumpkin Butter
Prep time:5 mins
Cook time: 6 mins
Total time: 11 mins
Author: Natalie
Yield: 12 pieces
Ingredients:
4 eggs
2/3 c. milk (whole, low-fat or skim)
1/2 c. pumpkin puree
1 1/2 tsp. vanilla extract
1 tsp ground cinnamon
1 tsp. pumpkin pie spice
12 slices Texas toast, french bread, challah, croissant halves
Whipped pumpkin butter:
1/2 c. (1 stick), salted or unsalted butter, room temperature
1/3 c. pumpkin puree
3 tbsp. maple syrup or honey
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Directions:
Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.
Notes
-I've made the whipped pumpkin butter with both honey and maple syrup. I prefer maple syrup when using it on pancakes, waffles and french toast, and honey when using it on rolls. Feel free to use whichever you prefer!
-If you like your french toast on the sweeter side, add 1 tbsp. of brown sugar to the mixture.
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| Pumpkin Gnocchi with Sage Browned Butter Via Recipes Food and Cooking |
Pumpkin Gnocchi with Sage Browned Butter
Author: Mary Ellen
Prep time: 20 mins Cook time: 10 mins Total time: 30 mins
Serves: Serves 4
Ingredients:
1 8 oz. baking potato - already baked
1 cup Sprouts Family Market Organic Pumpkin Puree
1 egg
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon grated nutmeg
3/4 teaspoon. salt
1/2 teaspoon. ground black pepper
1 to 2 tablespoons water, as needed
Sauce:
6 tablespoons butter
Parmesan cheese
16 sage leaves
Instructions:
Put a large pan of salted water on to boil.
Put the baked potato thru a ricer if you have one or grate minus the skin on a box grater.
Add the egg and pumpkin to the potato. Stir.
Add the flour, salt, pepper and nutmeg. Stir until the mixture forms a ball. If needed add a little water if you need to.
Place a little flour on a cutting board. Put the pumpkin mixture on the board. Knead for 30 seconds until it all comes together. Divide the dough into 8 pieces.
Roll each piece into a into a log that is about 3/4-inch thick. Cut into one (1) inch pieces.
Drop into the boiling water in several batches. When they float, about 3 minutes, cook one more minute. Remove with a slotted spoon to a strainer. Repeat until all of the gnocchi are cooked.
Add the butter to a large saute pan. Chop the sage into ribbons. When the butter is browned add the gnocchi. Toss to coat with the butter and serve with a few sprinkles of parmesan cheese.
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| Pumpkin Pie Ice Cream Via Brit + Co |
Pumpkin Pie Ice Cream
Ingredients:
2 1/3 cups heavy cream
1 cup sweetened condensed milk
1 can pumpkin puree
2/3 Tablespoon pumpkin pie spice
Instructions:
Add the cream and condensed milk to a mixer bowl and whisk until the mixture is thick. You should be able to write your name in the mixture that drops from the whisk before it sinks in.
Add the pumpkin puree and pumpkin pie spice and gently fold together. Be careful not to knock the air out of the mixture.
Transfer the mixture to a tub or loaf tin and cover with a lid or foil. Freeze until solid.
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