Pumpkin Panna Cotta
Makes approximately 8 – ½ Cup Portions
2 ½ Cups Heavy Cream
1 Cup Milk
¾ Cup Granulated Sugar
2 tsp Pure Vanilla Extract
1 TBSP Unflavored Gelatin
¼ Cup Cold Water
1 Cup Cooked Pumpkin Puree
1. Pre-arrange your chosen Panna Cotta cups on a flat cookie sheet that can afterwards, be placed in your refrigerator.
2. In a medium size sauce pan over medium heat, heat the cream, milk and sugar together until completely dissolved. Do not simmer.
3. Meanwhile, while that liquid is heating, stir the unflavored gelatin into the cold water, let stand 3 minutes to hydrate, then gently heat in the microwave approximately 15 to 20 second until the solution is melted and clear. Do not let simmer.
4. Remove the hot cream mixture from the heat and stir in the gelatin mixture, vanilla and pureed pumpkin until all is well incorporated.
5. Portion the mixture into your cups and refrigerate approximately 3 to 4 hours before serving. The finished texture will be less firm than a custard.
6. Enjoy with sweetened whipped cream as a garnish.
Pumpkin Crème Brulee
Makes approximately 4 – 6 ounce Brulee Ramekin Dish Portions
2 Cups Heavy Cream
1 tsp Pure Vanilla Extract
¾ Cup Egg Yolks (Approximately 8)
2 TBSP Brown Sugar
6 TBSP Granulated Sugar
1 tsp Pumpkin Pie Spice Blend
Pinch Kosher Salt
½ Cup Cooked Pumpkin Puree
As Needed Granulated Sugar (to brown on finished Pumpkin Brulee afterwards…approx. ¼ cup)
1. Pre-heat oven to 325 F.
2. Place your chosen Brulee ramekins (or cups) on a cookie or baking sheet to which you can also add a bit of water in the pan to create a water bath.
3. In a medium size bowl, beat together egg yolks, sugars, the pumpkin seasonings and pumpkin puree.
4. In a medium size saucepan over medium heat, heat the cream and vanilla together to a simmer then, while stirring, slowly add to the pumpkin mixture.
5. Return the entire mixture to the heat and stir vigorously for 1 minute.
6. Remove the mixture from the heat and portion into the ramekin dishes. Each portion should be at least ½" deep within the dishes.
7. Add some water to the baking pan (1 cup or so) to create humidity in the oven and help the brulee's to bake evenly.
8. Bake approximately 20 to 30 minutes OR until the mixture is just jelly-like firm.
9. Remove ramekins from the oven and allow to cool at room temperature 30 minutes before refrigerating.
10. Refrigerate until cool then sprinkle approximately 1 ½ tsp evenly over the surface of each ramekin's surface and place directly under your oven's broiler to caramelize the sugar to a bubbly brown. Alternately you can use a blow torch to do this equally well.
11. Serve immediately.
Pumpkin Brownie Bars
Makes 1 – 9" x 13" Casserole Dish or Approximately 16 Bars
1 – 15 oz Can Cooked Pumpkin Puree
1 ¼ Cups Vegetable Oil
4 Ex. Large Eggs
1 Cup Light Brown Sugar
1 Cup Granulated Sugar
1 tsp Pure Vanilla Extract
2 Cups All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Pumpkin Pie Spice Blend
½ tsp Salt
Optional: Cream Cheese Frosting or Powdered Sugar for Garnish
1. Preheat oven to 350 F.
2. Beat together pumpkin, oil, eggs, sugars and vanilla until smooth.
3. Add remaining ingredients in 1 step and beat in until smooth.
4. Spray a 9" x 13" casserole dish with vegetable spray and pour batter in evenly.
5. Bake approximately 30 to 40 minutes or until an inserted cake tester comes out clean and the baked brownie par lightly springs back when touched.