Fall is such a beautiful season. The air is crisp and trees are filled with color. This season should be celebrated and what better way than to get creative cooking with pumpkin! It doesn’t just have to be a pumpkin spice latte, it can be used in a variety of ways!
Pumpkin Pie Nog
2 cups cooked fresh sugar pumpkin puree or one 15-oz. can pumpkin
1 46 ounce bottle peach-mango smoothie drink or peach nectar (5-1/2 cups)
2 teaspoons pumpkin pie spice
1 quart vanilla or pumpkin ice cream
If using cooked fresh pumpkin puree, add it to a blender with 1 cup of the smoothie drink; cover and blend until smooth.
In a 5- to 6-quart saucepan combine the remaining smoothie drink, blended pumpkin mixture or the canned pumpkin, and pumpkin pie spice; heat about 10 minutes until warm.
Add about three-quarters of the ice cream by spoonfuls. Heat and stir 3 to 5 minutes more until just melted. Pour into a punch bowl. Top with scoops of remaining ice cream. Serve immediately, nog will be slightly warm. Makes 16 servings.
Curry Pumpkin Soup
1 recipe Orange-Cranberry Topper (see recipe)
2 tablespoons butter
2 medium onions(1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 teaspoon curry powder
1 teaspoon pumpkin pie spice
2 15 ounce can pumpkin
2 14 ounce can reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Prepare Orange-Cranberry Topper.
In 4-qt. Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook, 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return all pumpkin mixture to Dutch oven.
Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
Pumpkin Spice Macaroons
1 1/2 cups finely ground almonds
1 1/4 cups powdered sugar
1 teaspoon pumpkin pie spice or apple pie spice
3 egg whites
1/2 teaspoon vanilla
1/4 cup granulated sugar
8 drops yellow food coloring
2 drops red food coloring
1/2 cup pumpkin butter or apple butter
Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar, and spice; set aside.
In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture and food coloring.
Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip.* Pipe 1 1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking.
Meanwhile, preheat oven to 325 degrees F. Bake in the preheated oven for 9 to 10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
Spread pumpkin butter on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
Check out our shops to add to your fall festivities!