Tag Archives: Pumpkin Spice

Pumpkin Sticky Toffee Puddings

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Makes 6

Ingredients

Pumpkin Puddings

  • 1/4 cup orange juice
  • 1/2 cup boiling water
  • 1 cup pitted prunes, chopped
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cups light brown sugar
  • 2 large eggs
  • 1 Tablespoon maple syrup
  • 1 cup natural pumpkin puree

Toffee Sauce

  • 1/2 cup heavy cream
  • 1 cup light brown sugar
  • 1/4 cup unsalted butter
  • 2 Tablespoons maple syrup
  • 1/2 medium Tonka bean, finely grated (can be substituted with 1 teaspoon vanilla extract)
  • 2 teaspoons Rum (or omit for a kiddy-friendly version)

Method

Pumpkin Puddings

  1. Preheat oven to 350°. Grease, or spray with baking spray, 6 mini-savarin or mini-Bundt tins
  2. In a small heatproof bowl, pour orange juice followed by the boiling water over the chopped prunes; stir in the baking soda. Stir together to combine and set aside to soak for about 15-20 minutes until softened
  3. In a medium bowl, whisk together the flour, baking powder, pumpkin spice and salt. Set aside until needed
  4. In the bowl of a stand mixer fitted with the paddle, beat the butter with the brown sugar at medium speed until fluffy and combined
  5. Beat in the eggs, one at a time until combined, followed by the maple syrup
  6. Reduce speed to low, beat in the flour mixture in stages until just combined, scraping down bowl between additions
  7. Add the date mixture (including liquid) followed by pumpkin purée, and beat at low speed until just combined
  8. Divide the batter into the prepared mini-pans, and bake until a toothpick inserted in the center comes out clean, about 25 minutes*
  9. Remove from oven, and continue to Finishing Steps

Toffee Sauce*

  1. With about 5 minutes left on the pumpkin pudding baking time, in a small saucepan, combine the heavy cream, butter, brown sugar, maple syrup, finely grated tonka bean and the rum (if using)
  2. Bring to a gentle boil over moderate heat, stirring to melt the butter and sugar, cooking until slightly thickened and deep golden, about 3 minutes.
  3. Keep warm on a low heat until serving

To Finish

  1. Once you remove the puddings from the oven, using a skewer or toothpick, poke holes all over the exposed surface
  2. Spoon 4-5 teaspoons of the warm toffee sauce over the puddings, and let stand until absorbed, about 10 minutes
  3. Serve warm, turned out onto plates (they may take some gentle persuasion!) with some of the remaining sauce spooned over. Perfect with a scoop of vanilla ice cream!

Pumpkin Spice Bark

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Yields 30 pieces (depending on final size)

Ingredients

  • 14-16 Graham Cracker Sheets
  • ¾ cup brown sugar
  • ¾ cup butter
  • ¼ cup pumpkin puree
  • 2 teaspoon pumpkin spice
  • 6oz milk chocolate chips
  • 6oz semi-sweet chocolate chips
  • 1 cup pecans, toasted and chopped
  • Sprinkles, optional

Method

  1. Preheat oven to 350°F, and line a large baking sheet (with sides) with non-stick foil
  2. Place the graham crackers side by side on the baking sheet (you may need to break some of the graham crackers into smaller pieces to line the tray completely). Set aside
  3. In a bowl combine both the chocolate chips and stir to combine. Set aside
  4. In a medium sized saucepan, add in butter, pumpkin puree, brown sugar and pumpkin spice
  5. Bring the mixture to a boil, whisking constantly. Once it has reached a boil, reduce the heat to med-low, whisking the mixture for another 4 minutes
  6. Remove from the heat and pour the mixture over the graham crackers. With a rubber spatula, spread the mixture over the graham crackers in an even layer
  7. Bake the graham crackers for 5-6 minutes, or until the liquid is bubbling
  8. Remove from the oven, sprinkle over the chocolate ships and allow to sit on the counter for for 2-3 minutes until the chocolate chips appear “shiny”. Use a spatula to spread the melted chocolate chips over the toffee surface
  9. Top with chopped pecans and sprinkled, if using
  10. Allow the bark to cool fully before breaking or cutting into pieces
  11. Serve and enjoy

Pumpkin Spice Cookie Shake

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Yields 1 shake

Ingredients

Spiced pumpkin puree

  • 3 teaspoon pumpkin spice
  • 1 cup canned pumpkin puree

Milkshake

  • 10 oz quality vanilla ice cream
  • 3/4 cup whole milk
  • 1/4 cup spiced pumpkin puree (see recipe above)
  • 1/3 cup cookies, broken to pieces, eg Oreos
  • Whipped cream to finish
  • Additional crushed cookie pieces, to finish

Method

For the spiced pumpkin puree

  1. Stir together the pumpkin spice and pumpkin puree until well blended. Set aside

For the milkshake

  1. Combine ice cream, milk, spiced pumpkin puree in blender container. Blend until smooth. Add the chocolate chip cookie pieces. Pulse to blend
  2. Pour milkshake mixture into tall milkshake/ sundae glass. Garnish with whipped cream and crushed cookie pieces
  3. Serve and enjoy!

*Makes enough spiced pumpkin puree for 4 shakes. Store any surplus in an air-tight container and refrigerate.

Mega Pumpkin Spice Pop Tart

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Yields 8 servings

Ingredients

Pop Tart

  • 2 pie crusts (you can use store bought or homemade)
  • ½ cup pumpkin puree
  • 1 egg, room temperature
  • 1/3 cup light brown sugar
  • 1 1/4  teaspoon pumpkin spice
  • pinch of salt
  • 1 egg (for egg wash)

Glaze

  • 1 3/4 cup powdered sugar
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons milk or cream
  • pinch salt
  • 1 teaspoon vanilla paste

Method

Pop Tart

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside
  2. Roll out half of your pie dough on a well-floured surface. Cut the dough into a roughly 12″ x 8″ rectangle using a sharp knife. Carefully roll the dough back around your rolling pin and roll out onto your prepared baking sheet
  3. In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, pumpkin spice and salt until smooth. Set aside
  4. Whisk a large egg with a little bit of water. Use a pastry brush to brush the outside inch of dough on the baking sheet. Spread the pumpkin filling in the centre of the bottom crust, leaving about a 1 inch border on all sides
  5. Roll out and cut, the second pie crust to the same size as the first one and carefully place the second piece of dough over the first, using your fingers to slightly push dough together around the edges. Use a large fork to make indents along the border of the pop tart, then poke fork lightly in the centre of the pop tart to allow air to escape
  6. Brush the whole top of the pop tart with the remaining egg wash
  7. Bake for 17 to 20 minutes, until the dough is light golden brown. Allow to cool fully while you make the glaze

Glaze

  1. To make the glaze, combine all ingredients in a medium sized bowl and use a whisk to mix until smooth
  2. Spoon the glaze evenly over the cooled poptart, the spread over the surface of the poptart. Use as much glaze as you like. Cut into 8 equal size pieces
  3. Serve and enjoy!

Brown Butter & Tonka Bean Pumpkin Madeleines 

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with Chai Caramel Dipping Sauce

Makes 24

Ingredients

Madeleines

  • 12/ cup unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoon mixed spice
  • 1 Tonka bean, grated
  • 3 large eggs, room temperature
  • 2/3 cup dark brown sugar
  • 1/2 cup canned pumpkin puree

Caramel Dipping Sauce

  • 1 cup dark brown sugar, packed
  • 2 tablespoons water
  • 1 1/4 cups heavy cream
  • 1/2 stick unsalted butter, cubed and at room temperature
  • 1 1/2 tablespoon chai spice mixture

Method

Madeleines

  1. Preheat the oven to 350 degrees. Coat two 12-shell madeleine pans with baking spray or cake release. (Or brush with melted butter and coat with flour, tapping out the excess flour)
  2. Melt the butter in a small saucepan over medium heat until it is a brown color, It will now start to have a “nutty” smell. Remove the pan from the heat and allow to cool (You’ll notice small brown/black particles. Don’t worry these are all part of brown butter!)
  3. In a bowl combine the flour, baking powder, salt, mixed spice and tonka bean. Whisk., to combine and set aside until needed
  4. In a stand mixer bowl add the eggs and sugar and with the whisk attachment mix on medium-high until the mixture is light in color, thick, and fluffy, about 5 minutes. Add the pumpkin puree and mix on slow until combined
  5. After removing the bowl from the mixer, fold in the flour mixture gently by hand. Once the flour is completely added, gently pour in the cooled melted butter and fold it into the mixture until completely incorporated. Scrape the bottom and sides of the bowl to make sure no pockets of unmixed ingredients
  6. Pour the madeleine batter into a large piping bag (fitted with plain circular nozzle, or snip the end of the bag off)
  7. Fill the prepared trays with batter in each mould to 3/4 depth
  8. Bake the madeleines for 10-12 minutes or until puffed and golden
  9. Let cool in the pans for 5 minutes and then move to a wire rack

*Keep in an airtight container for up to for 2-3 days. The madeleines can also be frozen for up to 2 months and then reheated in the microwave or in a 350F oven before serving.

Caramel Dipping Sauce

  1. In a heavy-based saucepan combine the brown sugar and water. Heat until the sugar dissolves
  2. Increase the heat and allow the sugar mixture to deepen in color, approximately 240F (Soft Crack on sugar thermometer)

*exercise care in these next few steps!

  1. Remove the saucepan with the melted sugar from the heat and add in the salted butter. Whisk briskly and carefully so that it melts and becomes incorporated into the sugar mixture. It may hiss and spit so please take care!
  2. Next add the cream in a steady stream and stir to fully incorporate. Again take care at this point.
  3. Stir in the chai spice mixture
  4. Pour into the small ramekins or mini-milk bottles to serve with the pumpkin madeleines

**The final caramel sauce will keep for up to 2 weeks in your refrigerator. I find it’s best if removed from the fridge about 30 minutes before serving to allow it the return to full “saucy goodness”. If you prefer it warmed, heat in a microwavable container in 10-15 second bursts until it at desired temperature