Our 10 most popular recipes for the month delivered right to your inbox!
So....I live next to a small town that is known as the pumpkin capitol of the world. Also home to Libby's who makes the canned pumpkin. Every fall they have a fall festival and our local paper posted 2 award winning recipes from last year. I will post the first one and then follow up with the second one in another post. These sound scrumptious!
Chocolate-Caramel Pumpkin Cheesecake
Debra Capperrune's 2008 award-winning recipe
For the crust:
11/2 cups graham cracker crumbs
1/2 cup ground pecans
2 tablespoons sugar
2 tablespoons brown sugar
1/4 cup butter, melted
For the cheesecake:
1 cup Libby's 100% Pumpkin
11/2 cups sugar, divided use
5 eggs, divided use
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounces) packages of cream cheese
2 tablespoons whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
For the icing:
1/2 cup Libby's 100% pumpkin
1/4 cup sugar
1 egg yolk
1/4 teaspoon vanilla
11/4 ounces condensed milk
1/4 tablespoon cornstarch
1/2 stick butter
1/2 cup chopped coconut
1/2 cup chopped pecans
For the topping:
1/2 cup whole pecans
1 cup chopped pecans
1 cup shaved chocolate
1/2 cup melted caramels
1/2 cup melted chocolate
Preheat oven to 350 degrees. Combine the crust ingredients and mix well. Press firmly into a 10-inch springform pan.
Combine 1 cup sugar, pumpkin, 3 egg yolks, cinnamon, ginger and salt in a medium bowl and mix well.
Beat cream cheese until light and fluffy, gradually adding 1/2 cup sugar and mix well. Add whipping cream, one whole egg and remaining egg yolk, beating well. Add cornstarch, vanilla, lemon extract and beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into pan.
Bake for 55 to 60 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack and then refrigerate for four hours before icing.
For the icing: Combine ingredients except coconut and pecans and cook over low heat, stirring constantly until thickened, about 12 minutes. Add chopped pecans and coconut. Let stand for one hour at room temperature then refrigerate for two hours. Pour into center of cake.
For topping: Place whole pecans around the border of the cake and add chopped pecans on top of icing. Press shaved chocolate into sides of cake. Melt 1/2 cup caramels and drizzle over cake, then melt 1/2 cup chocolate and drizzle over cake.
Another award winning recipe:
Pumpkin torte with orange cream filling
1 box (18.25 ounces) yellow cake mix
1 can (30 oz.) Libby's Easy Pumpkin Pie Mix, divided
3 large eggs
1/4 cup vegetable oil
2/3 cup Nestle Carnation evaporated milk
2 tablespoons cornstarch
3 tablespoons orange-flavored liqueur (such as Grand Marnier) or juice, divided
11/2 cups frozen whipped topping, thawed
Orange rind slices (optional)
Preheat oven to 350 degrees. Grease two 8-inch or 9-inch round cake pans. Beat cake mix, 11/2 cups pumpkin pie mix, eggs and oil in a large mixer bowl for 2 minutes. Spoon into prepared pans.
Bake for 25-30 minutes or until pick inserted in center comes out clean. Cool in pans for 10 minutes, remove to wire racks to cool completely.
Meanwhile, whisk together evaporated milk and cornstarch in a medium, heavy duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute or until thickened; remove from heat. Cover; cool to room temperature.
Sprinkle remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally. Spread about 3/4 cup filling between layers. Spread top of cakes with whipped topping and garnish with orange curls, if desired. Store in refrigerator.
Thanks- added to favorites.
Oooops! Actually there are more than 2 recipes. Not quite sure why I said 2??? Here's another one (I persoanlly think this ones sounds really good - and easy!):
Pumpkin mousse in cinnamon pastry shells
2 boxes (10 ounces each) frozen puff pastry shells
3 tablespoons melted butter
1 tablespoons sugar
1/2 teaspoon cinnamon
1 can (30 ounces) Libby's Easy Pumpkin Pie Mix
1 box (3.4 ounces) vanilla instant pudding and pie filling mix
1 cup whipped topping, thawed
Preheat oven to 400 degrees. Mix sugar and cinnamon together. Place shells on baking sheet, brush with melted butter and sprinkle with mixture. Bake according to package directions.
Once cool, remove tops and soft pastry inside shells.
Beat pumpkin pie mix, pudding mix and cinnamon in a large bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon mousse into each shell and top with pastry tops.
Makes 12 servings.
Pumpkin apple dessert pizza
1 package (16.5 oz.) Nestle Toll House refrigerated sugar cookie bar dough
1 cup Libby's 100% Pure Pumpkin
3 ounces cream cheese, softened
3 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
1 cup thinly sliced green apple, peeled and cored
1/8 teaspoon ground cinnamon
1/3 cup chopped walnuts
Caramel-flavored ice cream topping
Preheat oven to 325 degrees. Grease 12-inch pizza pan or large baking sheet. Place whole bar of dough on prepared pan. Allow to soften for 5-10 minutes. Using fingertips, pat dough gently to form a 9-inch circle.
Bake for 22 to 25 minutes, or until light golden brown. Remove from oven; *** with fork. Cool in pan on wire rack.
Beat pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in a small bowl until smooth. Spread over pizza crust to 3/4 inch from the edge. Mix apple slices with remaining sugar and dash cinnamon in small bowl and then place on pizza. Sprinkle with nuts.
Bake for 8 to 10 minutes; remove from oven and drizzle with caramel topping. Cut into wedges. Serve warm.
This sounds totally awesome ~ Janie ~ Thanks a bunch for sharing ~
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
Sorry for the double post! Here's another:
Pick-me-up pumpkin latte
1 cup strong coffee
2/3 cup (5 fluid ounces can) Nestle Carnation evaporated fat-free milk
1/4 cup Libby's 100% Pure Pumpkin
1 to 2 teaspoons sugar
1/8 teaspoon pumpkin pie spice or ground cinnamon
Combine coffee, evaporated milk, pumpkin, sugar and pumpkin pie spice in a 2-cup microwave-safe glass measuring bowl or small saucepan. Heat until very hot (if using stove, use medium-low heat and stir occasionally.)
Carefully pour into two 8-ounce mugs.
Tip: To make a foamy top to your latte, prepare as above but then carefully transfer the hot mixture to a blender; cover with lid and blend for 1 minute.
Makes 2 servings.
And the last one, but Oh, does this sound good! The picture looked so wonderful...I wish I could post it!
Pumpkin pecan bundt cake with spiced caramel sauce
3/4 cup coarsely chopped pecans
1 package (18.25 ounces) yellow cake mix
1 can (30 ounces) Libby's Easy Pumpkin Pie Mix, divided
3/4 cup packed brown sugar
2/3 cup (5 fluid ounces can) Nestle Carnation evaporated milk
Preheat oven to 350 degrees. Grease 91/2 inch bundt pan. Sprinkle nuts in bottom of prepared pan.
Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in a large mixer bowl for 2 minutes. Spoon into prepared pan.
Bake for 35 to 40 minutes, or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack and cool completely. Transfer cake to serving platter.
For caramel sauce, combine remaining pumpkin pie mix, brown sugar and evaporated milk in a heavy-duty saucepan. Bring mixture to boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.
Makes 12-16 servings.
© RDA Enthusiast Brands, LLC 2014