Happy October! {pumpkin recipes}

Happy Monday darlings!

I was going to post about something

entirely different today but it's October!

And it's Fall!  And I love this time of year 

So I thought what better way to celebrate than with pumpkins...

 

Here are 3 deliciously unexpected pumpkin recipes 



Pumpkin Ice Cream

Ingredients

·         1 1/2 cups whole milk

·         1 cup heavy cream

·         1/3 cup plus 2 tablespoons granulated sugar

·         1 teaspoon freshly-grated ginger

·         1/2 teaspoon ground cinnamon

·         1 cinnamon stick

·         1/2 teaspoon freshly-ground nutmeg

·         1/4 teaspoon kosher salt

·         5 large egg yolks

·         1/4 cup packed dark brown sugar

·         1/2 teaspoon vanilla extract

·         3/4 cup canned pumpkin puree

Directions

·    Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl inside it. Set a mesh strainer over the top.

·    In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam.

·    Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.

·    Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF.

·    Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.

·    Whisk in the vanilla and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions. 

Pumpkin Fudge

Ingredients

·         3 cups granulated white sugar

·         3/4 cup melted salted butter

·         2/3 cup evaporated milk

·         ½ cup canned pure (unsweetened) pumpkin

·         2 Tablespoons light corn syrup

·         1 teaspoon pumpkin pie spice

·         One 12-ounce package white chocolate morsels (chips)

·         One (7-ounce) jar marshmallow crème

·         1 cup chopped pecans, toasted (optional)

·         1 teaspoon vanilla extract

Directions

·    Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

·    Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

·    Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.

·    Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Pumpkin Pasta

Ingredients

·         1 1/2 pounds pumpkin, peeled, seeded, and chopped

·         1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling

·         3 large garlic cloves, chopped

·         1/2 cup ricotta

·         1/2 cup grated Parmigiano-Reggiano

·         1 1/2 teaspoons finely chopped fresh sage, plus 4 large whole leaves

·         1/4 teaspoon salt, plus more to taste

·         1/2 teaspoon freshly ground pepper, plus more to taste

·         1 package (8-ounce) oven-ready lasagna sheets

·         6 tablespoons unsalted butter

Directions

·    Preheat oven to 350°F.

·    Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.

·    Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.

·    Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.

·    Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface.

·    Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.

·    Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes.

·    Cook butter and sage leaves in small skillet over medium-high heat until golden-brown.

·    Drizzle over pumpkin cannelloni and serve immediately.

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Hope you enjoy this pumpkin feast!

If you make any of these dishes please do let me know

How did you celebrate the first weekend in October?

I got lots accomplished and even squeezed in an OOTD shoot!

Stay tuned for it on Wednesday!

Here's to a delicious day,

xx


{pumpkin ice cream/pumpkin fudge/pumpkin pasta}