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5 Warming Pumpkin Dessert Recipes you have to try this Autumn

5 Warming Pumpkin Dessert Recipes you have to try this Autumn

You might feel gloomy with the onset of Autumn, as sunset gets earlier, nights are darker and lengthier, the temperature drops, and more so as a Muslim, perhaps you may feel a little left out watching your favourite stores prepare for spooky season with endless Halloween costumes and decor. But Autumn time also comes with its own fun and festivities. It’s the time of the year where we bring out our blankets, knitted sweaters, fluffy socks, and sit by the heater with a toasty cup of coffee. Or when you walk outside wrapped up in a coat and scarf and hear the sounds of the crisp cool breeze rustling through the trees, as they’re dressed in colours of crimson and bright orange. This season brings with it cosy vibes and there’s nothing like welcoming it with some warm baked goods. Here is a list of easy pumpkin dessert recipes that you can try to spice up your October evenings and do away with the Autumn gloom. 

1. PUMPKIN PIE 

You will need:

– Chilled pie dough for one single-crust 9-inch pie

– 3 large eggs

– 1/2 cup (100 grams) granulated sugar

– 1/3 cup (65 grams) light brown sugar

– 1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree, 

– 3/4 cup (175 ml) heavy whipping cream

– 1 teaspoon vanilla extract

– 1 1/2 teaspoons ground cinnamon

– 1/2 teaspoon ground ginger

– 1/4 teaspoon ground cloves

– 1/2 teaspoon kosher salt 

There’s nothing quite like a classic pie with a creamy pumpkin filling to warm your belly on a chilly autumn evening. Here’s how to make it in 3 easy steps 

Directions:

1. Prepare the crust

– Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough).

– Trim dough to within 1/2-inch of the dish edge.

– Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish.

– Crimp the edges.

– Refrigerate while you make the pie filling. 

2. Make the filling

– Whisk eggs and both sugars together until smooth.

– Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt.

– Stir until well blended. 

3. Bake the pie

– Heat oven to 218 degrees

– Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell.

– Bake pie at 218 degrees for 15 minutes. Reduce the oven temperature to 190 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean.

– Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil. 

4. To finish

– Cool the pie on a wire rack for 2 hours or until room temperature.

– Cut into eight wedges and serve alone or topped with whipped cream.

– To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator for up to 3 days.

2. PUMPKIN TART 

This is similar to the first one but if you’re not a fan of pies then this recipe will definitely tickle your tastebuds. The tart crust is made with crushed digestive biscuits – always a winner, especially if you’re a cheesecake lover. Definitely use ginger nuts instead of digestives if you’re anything like me, a sucker for spiced flavours in autumn desserts. 

You’ll need:

(For crust)

– 2 cups finely crushed digestive or ginger nut biscuits

– 6 tablespoons butter, melted

– 1/2 teaspoon kosher salt 

(For filling)

– 4 eggs

– 3/4 cup brown sugar

– 1 can pumpkin purée

– 1/2 cup whole milk

– 1/2 cup heavy cream

– 1 teaspoon pure vanilla extract

– 1/2 teaspoon kosher salt 

Directions:

1. Preheat oven to 190 degrees.

2. In a large bowl, combine digestive or gingernut crumbs, butter, and salt.

3. Press into a 8 or 9 inch tart pan and set aside.

4. In a large bowl using a hand mixer, beat eggs.

5. Add sugar, pumpkin purée, whole milk, heavy cream, vanilla, and salt and beat until smooth.

6. Pour over crust and bake until mostly set (40 to 45 minutes). It will be slightly jiggly in the center.

7. Let cool completely before removing from pan.

8. Slice and serve with whipped cream if desired.

3. PUMPKIN SPICE COOKIES 

One simply cannot say no to cookies, of any sort, especially when they’re accompanied by a cup of pumpkin spiced latte (for which I’ve included a mouthwatering recipe at number 4) 

You’ll need:

– 2 and 1/2 cups all-purpose flour , spooned and leveled

– 2 teaspoons corn starch

– 1/2 teaspoon cream of tartar

– 3/4 teaspoons baking soda

– 1/4 teaspoon salt

– 2 teaspoons cinnamon

– 1/2 teaspoon nutmeg

– 1/8 teaspoons ground cloves

– 3/4 cup unsalted butter, softened to room temperature

– 3/4 cup brown sugar

– 1/2 cup granulated sugar

– 1 large egg

– 2 teaspoons vanilla

– 1/2 cup canned pumpkin purée 

(For the cinnamon sugar coating)

– 1/4 cup granulated sugar

– 1 and 1/2 teaspoons cinnamon 

Directions

1. Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. 

2. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. 

3. Slowly add in the flour mixture. The dough will be very sticky. 

4. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.

5. When ready to bake, take the dough out of the fridge.   

6. Preheat the oven to about 177 degrees and line 2 cookie trays with parchment paper or silicone baking mats.

7. In a small bowl whisk together the sugar and cinnamon for the cinnamon sugar coating. 

8. Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly

9. Place the cookies on the cookie sheets about 2 inches apart. 

10. Bake for about 8-10 minutes until the tops look just set. 

4. PUMPKIN SPICE LATTE 

You’ll need:

– 2 teaspoon pumpkin purée

– 1/2 teaspoon of ground cinnamon, plus extra to serve (or use pumpkin spice)

– 1/2 teaspoon of ground ginger

– 1/2 teaspoon of ground nutmeg

– 30ml espresso or strong coffee

– 250ml milk (any will work) 

Directions:

1. Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee. 

2. Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. 

3. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving. 

5. APPLE AND CARAMEL LOAF CAKE

Okay so this one doesn’t include pumpkin, but I absolutely had to add it in after I’d tasted it at Costa last month and hurried to find the recipe online. It was divine. This is perfect for those of you who aren’t for some reason pumpkin fans (how on earth, please!?). 

For this recipe, you’ll need:

– 175g soft butter, plus extra for greasing

– 175g golden caster sugar

– 1 teaspoon vanilla extract

– 2 eggs

– 225g self-raising flour

– ½ teaspoon cinnamon

– 4 rounded tablespoon Greek yogurt

– 2 eating apples

– 50g walnuts, very roughly chopped, plus 1 tablespoon extra, chopped

– 50g soft toffee (you can use Werther’s chewy toffees)

– 2 tablespoon double cream 

Directions:

1. Heat oven to 160C/140C fan/gas 3. 

2. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.

3. Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.

4. Scrape into the tin, smooth the top and scatter the walnuts down the middle.

5. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.

6. To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake.

7. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts – they should stick where they hit toffee.

8. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days. 

I hope these recipes help you to fall in love with sweater weather as much as myself. As the saying goes, “Autumn shows us how beautiful it is to let things go.” So let your stress go, put your feet up and enjoy these treats!

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