.Starbucks Pumpkin Scones.

.Ingredients.
Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Powdered Sugar Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves


.Instructions.
TO MAKE THE SCONES:
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

5. Bake for 14�16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:
1. Mix the powdered sugar and 2 tbsp milk together until smooth.

2. When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
1. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.


(Source: Food.com)


Enjoy!

.Pumpkin Gnocchi with Mushrooms.

.Ingredients.
1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise, and seeded
2 cups "00" flour, plus more for work surface
Coarse salt and freshly ground black pepper
1 teaspoon freshly grated nutmeg, plus more for serving
1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving
1/2 cup (1 stick) unsalted butter
2 shallots, finely chopped
20 medium chanterelle mushrooms, trimmed
8 fresh sage leaves
1 cup homemade or store-bought low-sodium chicken or vegetable stock
1 cup heavy cream


.Instructions.
1. Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.

2. Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.

3. Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.

4. Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.

5. Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 10 seconds. Add 1/4 cup pumpkin, chicken stock, heavy cream, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.

6. Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with freshly grated parmesan and nutmeg.


(Source: Martha Stewart)


Enjoy!

.Pumpkin Spiced Oatmeal Pecan Cookies.

.Ingredients.
1 cup all purpose flour
2 cups quick oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tsp pumpkin pie spice
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
6 tbsp canned pumpkin (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup chopped pecans


.Instructions.
1. Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

2. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

3. Add the egg, followed by the pumpkin and vanilla extract.

4. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the pecans.

5. Drop 1 tablespoon of the dough at a time onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

6. Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

7. Makes 32 cookies, 1 tbsp each.


(Source: Skinny Taste)


Enjoy!

.Pumpkin Pie Cupcakes.

.Ingredients.
For the cupcakes:
1 3/4 cups cake flour
1 cups sugar
1/2 tbsn. baking powder
1/4 tsp. salt
1/2 cup or 1 stick unsalted butter, diced, at room temperature
1/2 cup milk, divided
2 large eggs
1 large egg white
1 tsp. vanilla
1 tsp. cinnamon

For the graham cracker crust:
3/4 cup graham cracker crumbs
2 tbsn. light brown sugar
3 tbsn. unsalted butter, melted

For the pumpkin pie frosting:
2 large eggs, beaten
1 can (16 oz.) pureed pumpkin
2 tbsn. molasses
3/4 cup brown sugar, packed
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tbsn. flour
1 can (12 oz.) evaporated milk


.Instructions.
1. The "frosting" should be made first as it takes the longest to bake and needs to cool before using. Preheat the oven to 425 F. In a medium bowl, mix together all the filling ingredients until well combined. Pour the filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean. Let cool completely before using.

2. To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.

3. To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely. To frost, scoop the pumpkin pie "frosting" into a piping bag and pipe onto the cupcakes.


(Source: Une Deux Senses)


Enjoy!

.Chai Pumpkin Spice Thumbprints.

.Ingredients.
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup chai concentrate
1 large egg
1 teas vanilla extract
1 and 3/4 cups all-purpose flour
1/2 teas baking soda
1/8 teas salt
1/2 teas chai spice mix
22-24 Pumpkin spice Hershey’s Kisses (found at Target in the early fall)


.Instructions.
1. Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy, or with a hand mixer, for about 2-3 minutes. Add the egg, chai concentrate, and the vanilla, mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.

2. Preheat the oven to 325 degrees F.

3. Using your hands, roll the dough into 22 to 24 1 inch round balls. Place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over cookies.

4. Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses.

5. Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.


(Source: Pass the Sushi)


Enjoy!

.Pumpkin Waffles.

.Ingredients/Directions.
2 C flour
2 Tbsp baking powder
2 Tbsp. cinnamon
1 Tbsp. sugar
1/2 tsp nutmeg
1/4 tsp salt

Mix ingredients together, then add:
4 egg yolks (save egg whites)
1 C pumpkin
1 Tbsp vanilla
1 1/2 C milk
3/4 C melted butter

Beat 4 egg whites until stiff peaks form and fold them into batter.

Cook in waffle iron (I used a deep Belgian waffle iron)

Serve with buttermilk or cinnamon syrup


(Source: Your Home Based Mom)


Enjoy!

.Pumpkin Cupcakes with Cream Cheese Frosting.

Pumpkin Cupcakes

.Ingredients.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree


.Instructions.
1. Start by preheating your oven to 350 degrees. Line your muffin tins with wrappers. (I got 24 cupcakes from this recipe)

2. In a medium bowl whisk together your flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set it aside. 3. Cream your butter and sugars with an electric mixer on medium speed. Add your eggs, one at a time. Slowly add your pumpkin puree. 4. Now Martha's recipe said to bake them at 350 for 20 to 25 minutes. I only baked mine for 15, and they came out perfect. So if you live in a higher altitude, I would keep an eye on them and check them with a tooth pick when you think they are done. Let them cool while you make the icing!


Cream Cheese Frosting

.Ingredients.
8oz cream cheese, soft
1/4 C butter
2 C confectioners Sugar
1/2 t vanilla


.Instructions.
Blend your cream cheese and butter. Add confectioners sugar and vanilla and voila! The best cream cheese frosting!


(Source: Sweet Treats & Good Eats)


Enjoy!

.Cranberry Pumpkin Bread.

Yield: 2 loaves (16 slices each).

.Ingredients.
3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts


.Instructions.
1. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.

2. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


(Source: Taste of Home)


Enjoy!

.Pumpkin Layered Angel Cake .

.Ingredients.
1-1/2 cups canned pumpkin
1-1/4 cups heavy whipping cream
1 package (5.1 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 prepared angel food cake (16 ounces), split twice horizontally
1/4 cup gingersnap cookies (about 5 cookies)


.Instructions.
1. In a bowl, combine pumpkin and cream. Add pudding mix and spices; beat on low speed for 2 minutes or until thickened.

2. Place bottom layer of cake on a serving plate; spread with 3/4 cup pudding mixture. Repeat once. Top with remaining cake layer and spread with remaining pudding mixture. Sprinkle with crushed cookies. Refrigerate until serving. Store in the refrigerator.


(Source: Taste of Home)


Enjoy!

.Pumpkin Corn Soup.

Yield: 7 servings.

.Ingredients.
1 large onion, chopped
1 medium sweet red pepper, chopped
2 tablespoons butter
2 cups fresh or frozen corn, thawed
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons chili powder
2 cans (14-1/2 ounces each) vegetable broth
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons lime juice


.Instructions.
1. In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer.

2. Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.


.Tips.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.


(Source: Taste of Home)


Enjoy!

.Pumpkin Mousse.

Yield: 4 servings.

.Ingredients.
1-1/2 cups cold fat-free milk 1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided


.Instructions.
1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.

2. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.


(Source: Taste of Home)


Enjoy!

.Pumpkin Soup.

Yield: 6 servings.

.Ingredients.
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream


.Instructions.
In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through.


(Source: Taste of Home)


Enjoy!

.Pumpkin Ice Cream.

Yield: 4-6 servings.

.Ingredients.
1 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps, optional


.Instructions.
In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.


(Source: Taste of Home)


Enjoy!

.Pumpkin Pie Dip.

.Ingredients.
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1 cup frozen whipped cream, thawed
Gingersnap cookies, apples, or cinnamon graham cracker sticks


.Instructions.
1. In a large bowl, beat cream cheese and powdered sugar until smooth.

2. Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.

3. Fold in the thawed whipped cream.

4. Serve with green apples, graham cracker sticks, or gingersnaps.

5. Store in refrigerator.


(Source: tablespoon)


Enjoy!

.Pumpkin-Cream Cheese Bread.

This makes 32 servings or 2 loaves, 16 servings each.


.Ingredients.
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups sugar
4 eggs
1 can (15 oz.) pumpkin
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. CALUMET Baking Powder
1/4 tsp. ground cloves
1 cup PLANTERS Pecan Pieces


.Instructions.
1. HEAT oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.

2. POUR into 2 greased and floured 9x5-inch loaf pans.

3. BAKE 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.


.Tips.
* Make Ahead: Bake bread as directed; cool completely. Wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.


(Source: Kraft Foods)


Enjoy!

.Pumpkin Stew.

Got a photo of this? Submit it to: octoberlicious@ymail.com

This will make 6-8 servings.


.Ingredients.
1 lb cut up lamb
1 large onion, chopped
4-5 garlic cloves, minced
lamb fat or olive oil, to coat bottom of pan
1 tablespoon turmeric
1 lime, juice of
3 quarts water
2 cups tender fresh pumpkin
salt
fresh ground pepper


.Instructions.
1. Saute the lamb in its own fat, or if you prefer, lamb with fat removed and a little olive oil to keep it from sticking to pot.
2. Cook on low heat in covered large pot. (about 10-15 min.).
3. Stir occasionally and cook until browned.
4. Add onion, garlic and turmeric.
5. Cook until onion is tender.
6. Add water. Cook until lamb is tender. (1-1 and 1/2 hrs).
7. Add pumpkin, salt and pepper.
8. Add lime juice. (Used as a salt substitute).
9. Cook until pumpkin is tender.
10. If you insist, this could be made with beef or chicken, sauted just like the lamb, but the lamb gives it an incredible rich flavor. The turmeric takes away the lamb taste, as does the lime juice.
11. Use a small pumpkin. it will be more tender and less stringy. And of course you could substitute butternut squash for the pumpkin.
12. For a heartier stew you can add other things such as potato, corn or other vegetables.
13. If you want a richer broth you can substitute a good beef or chicken broth for all or some of the water. (No cubes please!).
14. This will cook down. So don't add the salt, pepper and lime juice until the end to better judge the amount of seasoning needed.




(Source: Family Oven)


Enjoy!

.Pumpkin Spice Cake.

.Ingredients.
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 cup mashed cooked fresh pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 Tbsp. pumpkin pie spice
PHILADELPHIA Cream Cheese Frosting
1/2 cup chopped toasted PLANTERS Pecans


.Instructions.
1. PREHEAT oven to 350°F. Place cake mix, dry pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 min.

2. POUR into greased and floured 13x9-inch baking pan.

3. BAKE 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.


.Tips.
* How to Cook Fresh Pumpkin: Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
* Cooking Know-How: Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.
* Substitution: Many user comments said it came out wonderfully using a spice cake mix and a 15 oz. can of pumpkin.


(Source: Kraft Foods)


Enjoy!

.Pumpkin Pecan Bread.

This makes 16 servings, 1 slice each.


.Ingredients.
2 eggs
1-1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup MIRACLE WHIP Dressing
1/4 cup milk
2 cups flour
2 tsp. CALUMET Baking Powder
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup PLANTERS Chopped Pecans


.Instructions.
1. PREHEAT oven to 350°F. Beat eggs lightly in large bowl with wire whisk. Add sugar, pumpkin, dressing and milk; mix well. Add combined dry ingredients; stir just until moistened. Gently stir in pecans.

2. POUR into greased and floured 9x5-inch loaf pan.

3. BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Cut into 16 slices to serve.


.Tips.
* For best results, use a light touch when mixing quick bread batter. Over-stirring creates a dense tough loaf.


(Source: Kraft Foods)


Enjoy!

.Pumpkin Oatmeal Cookies.

Got a photo of this? Submit it to: octoberlicious@ymail.com

This will make 40 servings.


.Ingredients.
4 cups flour
2 cups oats
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups margarine (or Crisco)
2 cups brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 (16 ounce) can solid pack pumpkin
1 cup chocolate chips



.Instructions.
1. Combine flour, oats, baking soda, cinnamon, and salt; set aside.
2. Cream butter; gradually add sugars, beating til fluffy.
3. Add egg and vanilla; mix well.
4. Alternate additions of dry ingredients and pumpkin, mixing well between additions.
5. Stir in chocolate chips.
6. For each cookie, drop upto 1/4 c cookie dough onto lightly greased cookie sheet; shape into "pumpkin-shape" with spatula.
7. Bake at 350 degrees F for 20-25 minutes.
8. Decorate with icing and assorted candies, raisins, and/or nuts.


.Tips.
* Substitution: You can use butterscotch chips instead of chocolate chips.


(Source: Family Oven)


Enjoy!

.Pumpkin Ice Cream.

Makes about 1 quart.

.Ingredients.
1 3/4 cups pumpkin purée (1 15-ounce can pumpkin purée)
1 1/2 cups heavy whipping cream
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Pinch of salt
2 Tbsp brandy (optional)


.Instructions.
1 Put the pumpkin puree, sugar, spices, and salt in a blender. Purée until smooth. Slowly add the cream, a tablespoon or two at a time, pulsing after each addition. Chill for 15 minutes (or longer, this part you can make ahead).

2 If you are using brandy, mix it in to the cream mixture right before churning. Churn in your ice cream machine 20 to 25 minutes. Keep in freezer until served.


(Source: Elise)


Enjoy!