1 cup of canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1/2 cup chopped walnuts
1. In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate.
2. In a 2-quart saucepan combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook over medium heat until bubbles form around the edges of the pan. (cream mixture)
3. In a bowl combine the 5 egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve. (egg mixture)
4. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon, about 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
5. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool.
6. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
7. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours before serving.
9. Add maple syrup and walnuts when serving.
1 1/3 cups all-purpose flour
½ teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
Sweetened Whipped Cream:
¾ cup whipping cream
2 tablespoons sugar
1. Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and upside of 9-inch glass pie plate.
2. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
3. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
4. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
5. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form.
6. Serve pie with whipped cream. Store in refrigerator.
1 cup pumpkin puree
¾ cup sugar
½ cup vegetable or canola oil
1 teaspoon vanilla1 cup gluten free “recipe ready” or 1:1 baking flour blend
1 ¼ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 0z soften cream cheese
¼ cup soften butter
½ teaspoon vanilla
4 cups powdered sugar
1. In a large bowl add 2 eggs, 1 cup pumpkin puree, 3/4 cup sugar, 1/2 cup vegetable or canola oil, and 1 teaspoon vanilla. Using a handheld mixer, mix until smooth and creamy.
2. Next, whisk together 1 cup gluten free “recipe ready” or 1:1 baking flour blend, 1 heaping teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and1/4 teaspoon salt
3. Add to the wet ingredients and mix again until smooth.
4. Let the batter sit for 5 minutes which will give the gluten free flour a chance to soften while it absorbs the liquid in the recipe
5. Scoop 1/4 cup batter into each cup of a 12 cup, paper-lined muffin tin.
6. Bake for 17-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Cream Cheese Frosting:
1. In a large bowl add 6oz softened cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla, and 1/4 teaspoon pumpkin pie spice. Using a handheld mixer, mix until smooth and creamy.
2. Scrape down the sides of the bowl and gradually add 4 cups powdered sugar while mixing until the frosting is thick and creamy.
3. After the cupcakes cool completely, slather the cream cheese frosting on top.