Autumn has officially made its debut and just like every other year, so has pumpkin spiced everything. It’s been about a month now so maybe you’re just a little bored with the typical “pumpkin spice latte, please” (#PSL) daily routine… lucky for you, here are some ways to sneak the utterly craved pumpkin spice flavor into some of your favorite fall recipes!
Whipped Cinnamon Pumpkin Honey Butter
Add a little bit of pumpkin spice to rolls, muffins, pancakes, toast, English muffins, etc. with this simple recipe!
- 2 sticks Butter (1 C. or 8 oz. softened), softened
- 3/4 teaspoon Cinnamon
- 6 tablespoons Pumpkin Puree
- 4 tablespoons Honey
- 1 teaspoon Vanilla
- Mix the butter with an electric mixer until smooth.
- Add the cinnamon and 1 tablespoon of the pumpkin puree. Mix well–continue mixing and adding in 1 tablespoon of pumpkin puree every 30 seconds.
- Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
- keep refrigerated in a sealed container.
- Before using, bring to room temperature!
Source: The Kitchen McCabe
Pumpkin Pie Hot Cocoa
Take a break from the ritual coffee and give this awesome recipe a try!
- 3 cups of Half and Half (or milk)
- 1 cup of Pumpkin Puree
- 2 teaspoons Pumpkin Pie Seasoning
- 1 teaspoon Vanilla
- 6 oz. White Chocolate
- Chop up your white chocolate, so that it melts quicker when you add it to the mixture.
- Whisk the Half and Half (or milk), Pumpkin Puree, Vanilla and seasoning together in a sauce pan over low medium heat until it boils just lightly.
- Add your white chocolate into the mixture and whisk until it’s completely melted.
- Pour the mixture into mugs and top with Cool Whip and a sprinkle of pumpkin pie seasoning. Enjoy!
Source: The Taylor House
World’s Best Pumpkin Bread
Here’s a little something you can make and spread the pumpkin butter, above, all over!
- 2 cups Libby’s Pure Pumpkin
- 3 cups Sugar
- 1 cup Canola or Vegetable Oil
- 2/3 cup Water
- 4 Eggs
- 3 1/3 cups Flour
- 2 teaspoons Baking Soda
- 1 1/2 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- Mix Pumpkin, Sugar, Oil, Water and Eggs into a large mixing bowl until well combined.
- Mix Flour, Baking Soda, Salt, Cinnamon and Nutmeg into a medium mixing bowl until well combined. Then, gradually pour into the large bowl of pumpkin mixture (above). Stir well to combine completely.
- Spray TWO 9×5 Non-stick Load Pans with Pam Cooking Spray.
- Pour mixture evenly into loaf pans.
- Bake at 350 degrees for 45 – 55 minutes, or until done and a toothpick inserted in center comes out clean.
Risotto is a canvas so versatile and ready to absorb the flavors of whatever season bounty that’s available!
- 1/4 cup (1/2 stick) Butter
- 1 (2 1/2 – to 3 – inch diameter) Pumpkins cut into 1/4 inch cubes, peeled
- 1 1/2 cups chopped White Onion
- 1 small Shallot chopped
- 1 Garlic Clove finely chopped and smashed
- 1 cup Arborio Rice
- 3 cups low-salt Organic Chicken Broth or Vegetable Broth
- 1/2 cup Parmesan Cheese, grated
- 2 Sage leaves
- 1 Rosemary sprig
- 1 French Terragon Sprig
- Sea-salt to taste
- Pepper to taste
- Baby Arugula (to top)
- Place Chicken Broth, Pumpkin Puree and Rosemary in a pot to simmer over low heat.
- Melt the butter in a large heavy saucepan over medium heat.
- When above is melted, add in the pumpkin cubes and cook for about 5 minutes, add the onion, shallot and garlic and cook until translucent, another 4 minutes.
- After above is translucent, add the rice and stir for another 2 minutes, so that the butter can be absorbed.
- Add one ladle of chicken broth stock (No. 1) and stir constantly until absorbed into rice.
- In the last few minutes, add the parmesan cheese and stir in.
- Repeat above process until risotto is slightly al dente, definitely not soupy or mushy.
- Serve immediately and top with arugula and the remaining parmesan cheese. Enjoy!
Source: Style Me Pretty
[Easy, No Bake] Pumpkin Cheesecake
This is the perfect go-to treat for this fall! This easy, no bake pumpkin cheesecake is even made in Aladdin mason jars–How cute?!
- 1 8 ox. package Cream Cheese, softened
- 1 cup Pumpkin Puree
- 1 tub (3 cups) Whipped Topping, divided
- 1/2 cup Sugar
- 1/2 teaspoon Pumpkin Pie Spice
- 1 cup Graham Cracker crumbs
- 2 tablespoons Butter, melted
- Cream together softened Cream Cheese and Sugar in a medium bowl.
- Add in Pumpkin Puree and Pumpkin Pie Spice until thoroughly combined.
- Fold 2 1/2 cups Whipped Topping into pumpkin cream cheese mixture and refrigerate.
- When ready to serve, stir together Graham Cracker crumbs with melted butter.
- Layer pumpkin cheesecake and graham cracker crumbs and top with remaining whipped topping. Enjoy!
Source: A Night Owl