White Bean & Pumpkin
Hummus (My Recipes/Jennifer Causey)
(not pumpkin pie mix)
• 2 eggs
• 2 1/4 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
Browned Butter Frosting
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 3 to 4 tablespoons milk
• 1/3 cup butter (do not use margarine or spread; it will burn)
Instructions
1 Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
2 On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
3 Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
4 In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
5 Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Pumpkin Cookies with
Browned Butter Frosting (Betty Crocker)
Pumpkin Tart with Whipped Cream and Almond Toffee
Ingredients
Tart
• 1/2 (14.1-oz.) package refrigerated piecrusts
• 3/4 cup granulated sugar
• 1 1/2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground cloves
• 3 cups canned pumpkin
• 1/2 cup blackstrap molasses
• 6 tablespoons butter, melted
• 4 large eggs
• 1 (12-oz.) can evaporated milk
Almond Toffee
• 1/2 cup firmly packed light brown sugar
• 4 tablespoons butter
• 1 cup slivered almonds
• Vegetable cooking spray
• Parchment paper
Whipped Cream
• 2 1/2 cups heavy cream
• 1/4 teaspoon pumpkin pie spice
• 1/2 cup plus 2 Tbsp. powdered sugar
Instructions
1. Prepare Tart: Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish tart or quiche pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.
2. Bake at 350° for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.
3. Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
4. Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.
Recipe From Southern Living
Makes 8 to 10 servings
center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.
3. Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
4. Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.
Pumpkin Spice Air
Freshener (Next Page) >