Pumpkin Whoopie Pies              

3 Cups All Purpose Flour
1 Tbsp. cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves
1 Cup brown sugar
1 Cup sugar
1 Cup vegetable oil
1 – 15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract

Preheat oven to 350 degrees. Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling~
1 – 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 – 16 oz. package of powdered sugar
About a capful of vanilla extract
A pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. Enjoy right away or chill overnight.

Pumpkin Pie Tart

1 ½ Cups Blanched Almond Meal
¼ tsp fine Sea Salt
¼ tsp Pumpkin Pie Spice
¼ tsp ground Cinnamon
¼ tsp Baking Soda
¼ Cup Sunflower or Canola Oil
1 Tbsp. Water

Pumpkin Filling~
½ Cup unsweetened Pumpkin Purée
½ Cup Ricotta Cheese
1 teaspoon pure Vanilla Extract or Almond Extract
¼ tsp fine Sea Salt
¼ tsp Pumpkin Pie Spice
¼ tsp ground Cinnamon
1 dropper full Vanilla Stevia Drops adjust to taste

Preheat the oven to 350 degrees with the rack in the middle. Prepare the crust, in a bowl whisk together the almond flour, baking soda, salt, pumpkin pie spice and cinnamon. Break apart any lumps. Add the oil and water, combine with a spoon. Put the dough on a work surface. Knead the dough until well combined with your hands. Press dough into a 9 inch tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let cool a bit. Next prepare the filling, mix pumpkin purée with ricotta cheese, sweetener, vanilla, salt, pumpkin pie spice and cinnamon. Evenly distribute it over the partially baked tart dough. Smooth with the back of a spoon or offset spatula. With tart on the baking sheet, place in the oven for about 10 minutes. Finish by broiling on low for 4-5 minutes until the edges of the crust are slightly browned and the top of the pumpkin filling crackles a bit. Watch carefully so it does not burn. Remove from oven, let cool and top with your favorite pie topping.

The District at Tustin Legacy

Pumpkin Cake Doughnuts                     

½ Cup vegetable oil
3 large eggs
1 ½ Cups granulated sugar
1 ½ Cups canned pumpkin purée
1 ½ tsp pumpkin pie spice
1 ½ tsp salt
1 ½ tsp baking powder
1 ¾ Cups + 2 Tbsp. unbleached all-purpose flour

3 Tbsp. cinnamon-sugar or powdered sugar

Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth. Fill the wells of the doughnut pans about ¾ full; use a scant ¼ cup of batter in each well. If you’re making muffins, fill each well about ¾ full; the recipe makes about 15. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar or dust with powdered sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar. Cool completely, and store (not wrapped tight) at room temperature for several days. Makes 12 doughnuts or 15 muffins.

Salted Caramel Pumpkin Cream Pie                   

1 1/2 cups crushed chocolate graham crackers
5 tablespoons unsalted butter, melted
1 large egg white, plus 3 whole eggs
2 3/4 cups heavy cream
1  15 ounce can pure pumpkin puree
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
28 caramel candies
1 ounce bittersweet chocolate, for grating

Pre-heat oven to 350 degrees F. In a bowl, mix the graham cracker crumbs and butter. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze about 15 minutes until set. In another bowl, beat the egg white with a fork and brush on the pie shell. Bake for 10 minutes; let cool.

In a mixing bowl, combine the 3 whole eggs, 1 cup cream, the pumpkin puree, brown sugar, pumpkin pie spice and salt until just mixed. Transfer into the pie shell and bake, 40 to 45 minutes. Then refrigerate for at least 3 hours.

In a microwavable bowl, microwave the caramels with 1/2 cup cream about 1 1/2 minutes until melted. Stir until smooth, then let cool.

Whip the remaining 1 1/4 cups cream until soft peaks form. Add in the caramel and beat until well mixed. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, grate the chocolate covering top of the pie.

Pumpkin Recipes 

Pumpkin Rolls                 

3 eggs, beaten
1 cup white sugar
2/3 cup pumpkin puree
1 tablespoon lemon juice
2/3 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup confectioners’ sugar
1/4 cup butter, softened
1 package cream cheese
1 teaspoon vanilla extract

Pre-heat oven to 325 degrees F. Grease one 10×15 inch pan. Beat together the eggs, sugar, pumpkin and lemon juice in a bowl. Sift the flour, cinnamon, nutmeg and ginger. Add to the other ingredients bowl and mix. Spread into pan and cook for 15 to 20 minutes. Allow to cool enough to handle after removing from oven. Take cake from pan and place on tea towel (cotton). Roll up the cake by rolling a towel inside cake and put seam side down to cool.

Create the frosting by mixing together the sugar, butter, cream cheese, and vanilla.

Before completely cool, unroll cake, remove towel, and spread the cream cheese filling then roll up again. Refrigerate until ready to serve. Cut into servings and sprinkle with powdered sugar.

Pumpkin Fudge                    

3 cups  sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1  12 oz package white chocolate morsels
1  7 oz jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Mix together sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a pan, stirring often, until mixture comes to a boil. Cook, still stirring, for about 12 minutes.

Remove from heat. Add in the rest of the ingredients until well mixed. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours. Cut fudge into squares.