It’s a good bet that someone in your life enjoys pumpkin spice season. Here are five ways to treat them to sweet and savory seasonal foods. Beef-Pumpkin Stew 3 pounds stew beef trimmed into 1¼-inch chunks Salt and freshly ground black pepper 1 large onion, finely chopped 2 sprigs […]
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It's a good bet that someone in your life enjoys pumpkin spice season. Here are five ways to treat them to sweet and savory seasonal foods.
Beef-Pumpkin Stew
3 pounds stew beef trimmed into 1¼-inch chunks
Salt and freshly ground black pepper
1 large onion, finely chopped
2 sprigs fresh thyme
3 bay leaves
6 cloves garlic, finely chopped
⅓ cup dry red wine (such as merlot)
2 tablespoons red wine vinegar
2 large carrots, peeled and cut into chunks
1 (15 ounce) can diced tomatoes
⅓ cup beef or chicken stock
1 pound pumpkin or butternut squash, peeled, seeded, and cut into ¾-inch chunks
2 teaspoons pumpkin pie spice
Season the beef generously with salt and pepper.
In a large, heavy frying pan over medium-high heat, warm the olive oil, add the beef, and braise it until browned on all sides (about 8 minutes total).
Using a slotted spoon, remove the beef to a plate.
Pour off most of the fat from the pan, return to medium-high heat and sauté the onion, thyme and bay leaves until the onion begins to brown (about 6 minutes).
Add garlic, cook 1 additional minute.
Pour in the wine and vinegar and stir to dislodge any flavorful browned bits on the bottom of the pan.
Transfer the contents to a slow cooker with the meat, carrots, tomatoes and stock.
Cover and cook on low setting for approximately 5 hours.
Add the pumpkin or squash chunks and pumpkin pie spice over the top of the beef, re-cover and cook the stew for 3 more hours. The beef and pumpkin should be very tender.
Remove and discard thyme sprigs and bay leaves, skim off the fat.
Makes 6 servings.
From "The Pumpkin Pie Spice Book"
Pumpkin Ice Cream Pie
1½ pints (3 cups) vanilla ice cream
3 large eggs
One 15-ounce can pumpkin
¾ cup sugar
1½ teaspoons pumpkin pie spice
½ teaspoon salt
2 unbaked 9-inch pie shells, fitted into pie pans and frozen
Preheat oven to 425 degrees.
Meanwhile, set ice cream aside at room temperature to soften.
In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, lightly beat eggs. Add pumpkin, beating on medium-low speed until incorporated. Add sugar, pumpkin pie spice, and salt. If ice cream is still hard, microwave for 30 seconds at a time until softened. Add ice cream to pumpkin mixture, mixing until smooth. Divide mixture between pie shells and bake 15 minutes.
Reduce oven to 350 degrees and continue baking until a tester inserted into the center of the pies comes out clean, about 30 minutes.
Serve warm or room temperature.
Servings: Makes two 9-inch pies.
Recipe Courtesy of Real California Milk
Mix-and-Match Spiced Mousse Minis
Spiced Mousse:
4 ounces (½ package) cream cheese, softened
2 teaspoons pumpkin pie spice
½ cup sugar, divided
½ cup coconut milk
1 cup heavy cream
Beat cream cheese, pumpkin pie spice and ¼ cup of the sugar in large bowl with electric mixer on medium speed until smooth and creamy. Add coconut milk; beat until well blended. Beat cream and remaining ¼ cup sugar in another large bowl with electric mixer on medium speed until stiff peaks form. Add ½ of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.
Makes mousse for 12 mini desserts.
Optional Minis: Fudge Brownie: Divide 1½ cups brownie pieces (½-inch cubes) evenly among each of 12 (2-ounce) shot glasses. Using ⅔ cup hot fudge sauce, layer each glass with fudge sauce and Spiced Mousse. Garnish with almonds, if desired. Makes 12.
Strawberry Shortcake: Spoon 2 teaspoons of coarsely crushed shortbread cookies into each of 12 (2-ounce) shot glasses. Using 6 strawberries, sliced, divide strawberry slices evenly among glasses. Layer each glass with Spiced Mousse and additional 1 teaspoon crushed cookies. Garnish with fresh mint. Makes 12.
Notes: Spiced Mousse is a base for mini parfaits that can be dressed up or down. Serve them en masse at a buffet or as a trio or quartet for a formal dessert. Fruit pieces, brownie bites, crushed cookies, nuts, hot fudge and caramel sauce can all be used to create layers. And they can be done ahead of time.
From McCormick spices
Pumpkin Spice Mocha Latte
1⁄2 cup pumpkin purée
⅓ cup unsweetened cocoa powder
1⁄4 cup white granulated sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground cardamom
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground ginger
2 teaspoons vanilla extract
8 shots espresso
6 cups hot steamed milk, divided use
Add pumpkin purée, cocoa powder, sugar, cinnamon, nutmeg, cardamom, cloves, ginger, vanilla, and 1 cup of water to a small saucepan over medium heat. Stir until well incorporated, about 2 minutes.
Add about 1⁄2 cup of mixture to each of 4 mugs, then add 2 shots of espresso and 1 cup of the milk to each. Using a frother, foam about 1⁄2 cup of the remaining steamed milk and add to one mug, repeating the process for each drink. Top with a sprinkle of cinnamon and cocoa powder, and garnish with cinnamon sticks. Serve hot.
Makes 4 lattes
From Anessa Petteruti, courtesy of www.foodfinessa.com, 2018
Pumpkin Sandwich Cookies
For the cookie
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice (see note)
½ teaspoon baking powder
½ teaspoon salt
1 cup firmly packed brown sugar
½ cup butter, softened
½ cup canned pumpkin
¼ cup milk
1 egg
1 teaspoon vanilla
For the filling
1 8-ounce package cream cheese, softened
2 tablespoons butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups powdered sugar
Heat oven to 350 degrees. Combine flour, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Set aside.
Combine brown sugar and ½ cup butter in large bowl; beat at medium speed until creamy.
Add pumpkin, milk, egg and vanilla; beat until well mixed. Reduce speed to low; add flour mixture.
Beat until well mixed.
Drop batter by level tablespoon on ungreased cookie sheets. For perfectly round cookies, pipe batter in 1-inch circle on parchment-lined cookie sheets, using piping bag without a tip.
Bake for 9 to 10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine all filling ingredients except powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
Spread 2 teaspoons of filling on the bottom of 1 cookie. Top with another cookie. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
Note: Substitute with ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
Makes 2 1/2 dozen sandwich cookies.
From The Journal archives in 2009, shared by Land O'Lakes
