When most people think about fall they think about jeans, sweaters, boots, Halloween, leaves changing color, and cooler temperatures. While I also think of these aspects of fall, the first thing that pops into my mind are pumpkins. Basically, I spend my fall attempting to prove my theory that one can live solely on pumpkin recipes.
During the fall, I am constantly looking for anything with pumpkin in it and if I can’t find it I’ll make it. One of my favorite childhood memories is baking anything with pumpkin in it with my grandmother. She is what I like to call the pumpkin queen. Here are three fabulous pumpkin recipes that she passed down to me that should be a staple in everyone’s fall diet.
1. Pumpkin Bread Pudding
- Prep Time:2 hrs
- Cook Time:45 mins
- Total Time:2 hrs 45 mins
- Servings:8
- Medium
- 2 cups milk
- 1 ½ cups heavy cream
- 3 cinnamon sticks crushed
- 1-inch piece fresh ginger chopped
- 1 vanilla bean split lengthwise
- 6 whole cloves
- 1 loaf bread cut into 1-inch cubes
- 4 large eggs
- 3 large egg yolks
- 2 cups canned unsweetened pumpkin puree
- 1 teaspoon salt
- 1 cup plus 3 tablespoons sugar
- 2 teaspoons cinnamon
Ingredients
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Step 1
Preheat oven to 375°F and butter a 9x13-inch glass or ceramic baking dish and gather ingredients.
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Step 2
In a large bowl, combine milk and cream. Add cinnamon sticks, ginger, vanilla bean, and cloves.
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Step 3
Cook over moderate heat until the spiced milk is steaming. Be sure to not let it boil. Remove from heat, cover it, and wait about 30 minutes.
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Step 4
Cut bread into cubes. Put them in the 9x13-inch glass or ceramic baking dish. Put the dish in the oven and toast the bread for about 8-10 minutes.
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Step 5
Rewarm the spiced milk until steaming and then strain it into a medium size bowl.
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Step 6
In another medium-sized bowl, combine eggs, egg yolks, pumpkin puree, and salt. Blend together until smooth. Blend in ½ cup sugar, then slowly blend in the hot spiced milk.
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Step 7
Pour the pumpkin mixture evenly over the bread squares. Cover it with plastic, letting the pumpkin soak into the brioche for 30 minutes. After 30 minutes, remove plastic. Combine remaining 3 tablespoons of sugar with cinnamon and sprinkle in over the bread pudding.
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Step 8
Bake bread pudding for 45 minutes until puffed and set.
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Step 9
Serve warm and with a scoop of ice cream.
2. Pumpkin Bread
- Prep Time:25 mins
- Cook Time:1 hr
- Total Time:1 hr 25 mins
- Servings:2
- Easy
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 ½ teaspoons nutmeg
- 1 teaspoon cinnamon
- 3 cups flour
- 1 cup vegetable oil
- 2 eggs
- 1 cup canned pumpkin
Ingredients
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Step 1
Preheat oven to 350°F. Grease two small loafs pans and line the pans with waxed paper. Gather all ingredients.
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Step 2
Sift sugar, baking soda, baking powder, salt, ground cloves, nutmeg, cinnamon, and flour into a large bowl.
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Step 3
Add the oil, eggs, pumpkin, and water to the dry ingredients. Mix with a mixer on medium speed until well blended.
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Step 4
Bake at 350°F for 1-½ hours.
3. Pumpkin Milkshake
- Prep Time:6 mins
- Cook Time:4 mins
- Total Time:10 mins
- Servings:1
- Easy
- 1 piece pumpkin pie
- 2 scoops vanilla ice cream
- 1 cup skim milk
- 2 teaspoons cinnamon
- Whipped cream
- 1 cinnamon stick
Ingredients
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Step 1
Place pumpkin pie, vanilla ice cream, skim milk, and 1 teaspoon cinnamon into the blender and blend all ingredients together.
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Step 2
Pour milkshake into a glass. Top it with whipped cream, 1 teaspoon cinnamon, and a cinnamon stick.