Kelsey Nixon's canned pumpkin recipes

11/24/09
canned pumpkin
By Lucy Blatter

Kelsey Nixon's canned pumpkin recipes

Pumpkin Spice Waffles with Maple Pecan Syrup

INGREDIENTS:
Yield: 6 servings

2 1/2 cups flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup pumpkin puree
2 cups whole milk
4 large eggs
1/4 cup brown sugar
1 teaspoon vanilla
1/4 cup butter
Syrup:
1/2 cup pure maple syrup
1/4 cup pecans, toasted lightly & coarsely chopped
2 teaspoons orange juice

DIRECTIONS:
Preheat waffle iron. Combine dry ingredients: flour, baking powder, cinnamon, nutmeg, ginger, salt and in a mixing bowl. In a separate bowl, combine wet ingredients: pumpkin, milk, eggs, sugar, and vanilla. Whisk in flour mixture and blend until smooth.
Generously grease the waffle iron and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.
Syrup:
In a small saucepan, bring maple syrup and pecans to a boil and stir in juice. Remove from heat and keep warm until serving.

Pumpkin Creme Brulee

INGREDIENTS:
Yield: 6 servings

1 cup heavy cream
1/2 cup brown sugar
4 egg yolks
1/4 teaspoon vanilla*
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup pumpkin puree
4 teaspoons sugar
*vanilla bean paste preferred

DIRECTIONS:
Preheat oven to 325 degrees F.

In a medium saucepan, combine the cream and brown sugar. Bring to a simmer over medium-high heat stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy. Slowly add 1/2 cup of the hot cream mixture, whisking constantly. Add the egg mixtrue to the remaining hot cream and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin and whisk until smooth. Divide among the prepared ramekins.
Add enough simmering hot water to come halfway up the sides of the cups. Bake until the custards are just set in teh center but not stiff, 30-40 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. If you don't have a torch, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning; about 1-2 minutes

Pumpkin sage orzo

INGREDIENTS:
Yield: 4 servings

2 tablespoons unsalted butter, divided
1/2 medium onion, finely chopped
1 clove garlic, minced
1 clove garlic, minced
1 cup orzo
1/2 cup pumpkin puree
1/4 teaspoon fresh sage leaves, chopped
2 1/2 cups chicken stock
1/4 cup heavy cream
1/2 cup Parmesan cheese, grated
kosher slat & cracked black pepper, season to taste

DIRECTIONS:
Heat 1 tablespoon butter in a large skillet over medium-heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes until onion is tender. Stir in orzo; cook, stirring frequently, for 2 minutes, for 2 minutes. Stir in pumpkin puree & chopped sage.
Add chicken stock and bring to a simmer. Cook for 7-8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
Finish with the heavy cream and Parmesan cheese. Season to taste and serve immediately.

Pumpkin Gingersnap Shake

INGREDIENTS:
Yield: 2 servings

1/3 pumpkin puree
2 tablespoons brown sugar
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
1/4 cup whole milk
2 cups vanilla bean ice cream
1/2 cup gingersnap cookies, crushed & divided

DIRECTIONS:
Place 2 glasses in freezer to chill.

Combine all ingredients excluding 1/4 cup of the gingersnaps in blender and blend thoroughly. When completely blended, top each serving with remaining gingersnap cookies.
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