Very Easy Pumpkin Fritters
These tasty fritters are a fun fall dessert. This is a great recipe when you have a little cooked pumpkin or winter squash to use up. The recipe only uses a cup of cooked pumpkin or winter squash.
It is a pretty simple recipe. I started with cooked butternut squash puree. I added eggs, flour, baking powder and a few other ingredients, then fried them up in oil, and ended up with a really good fritter. Crispy on the outside, soft and tender on the inside. I drained them on paper towels and then rolled them in cinnamon sugar while still warm. You could roll them in powdered sugar or dip them in a powdered sugar glaze. I think I might make a maple glaze for the next batch.
Pumpkin Fritters
1 c. cooked, mashed pumpkin or winter squash
2 eggs
2 T. brown sugar
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/2 t. nutmeg
1/2 t. salt
1 1/2 c. flour
oil for frying
cinnamon sugar for rolling- powdered sugar would work, too
In mixing bowl combine all ingredients, except the flour and beat until smooth. Stir in flour. Batter will be thick. Heat oil to 350 degrees.* There should be enough oil in the pan top be at least 1 inch deep- or deeper. To save oil I used a smallish pan and cooked 3-4 fritters at a time. Drop dough by rounded teaspoonfuls into hot oil and cook, turning once until golden brown on both sides. This will take about 3 minutes. Drain on paper towels then roll in cinnamon sugar while warm. Makes 24-30. Best served warm.
* Fun way to know when your oil has hit 350 degrees. Place an un-popped popcorn kernel in the oil. Popcorn pops at 350 degrees.
Mom’s Pumpkin Squares
This recipe has been part of our family for years now. My mom made them for Thanksgiving every year- and I continue that tradition. Like my mom, I use fresh (or frozen) cooked pumpkin or winter squash. My mom didn’t care much for the taste of canned pumpkin. She would cut up the Halloween pumpkin, cook it, puree it and freeze it- so she could make pumpkin squares anytime she wanted.
The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar.
It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze, a buttercream frosting, or even just a dusting of powdered sugar mixed with a little cinnamon. It reminds me of a pumpkin roll, with out the rolling up part.
The texture is moist and tender and I think you’ll enjoy it as much as I do.
Pumpkin Squares
1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.
Frosting
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.
Malted Pumpkin Custard
This custard came about because my friend Joe brought me some malted ice cream one day. We started talking about malt. We wondered what malt was exactly and why did we like it so much.
Malt is a sprouted grain, usually barley, that is dried after it has sprouted. It had a unique flavor that is used in baking, beer making and desserts to name a few. For this recipe I used malted milk powder, which also contains some sugar and dairy.
You can also buy diastatic malt, which I use in bread baking and malt syrup. Let’s not forget how good malt vinegar is on fries.
So back to this recipe. I decided to make a custard base, using whole eggs. I like the texture of the final product. Plus, since I was using a fair amount of pumpkin, I liked the eggs for a little added fat in the recipe. The first time I made it, a couple of friends were over. I put it in the ice cream maker while we were having dinner. Both of them loved it. I knew I had to make it again.
I might have used more than a cup of pumpkin with the latest batch. I know it was at least a cup. It doesn’t matter a whole lot in the scheme of things, but the pumpkin flavor was more pronounced in the batch I made last night. I was fine with that.
I used pumpkin this time, but you can just as easily use other winter squash like butternut or Hubbard.
So here is the recipe. I think you’ll like it as much as we did.
Malted Pumpkin Custard
4 eggs
1 c. half and half
¾ c. sugar
1 c. cooked pumpkin puree – you can use other winter squash
½ c. malted milk powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
In medium saucepan combine eggs, half and half and sugar. Whisk ingredients together. Cook over medium low heat, stirring constantly until mixture thickens and bubbles. Be careful not to scramble the eggs. If the mixture does get lumpy, you can press it through a fine strainer to remove lumps. Let the mixture cool down a little then stir in the remaining ingredients. You can add more or less seasonings according to your taste. When you freeze it, the flavors will be less pronounced. It will taste less sweet, too. Chill mixture several hours or overnight. Freeze using an ice cream maker for best results. Makes about 1 quart.
Mom’s Pumpkin Chiffon – Gluten Free
I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as Pumpkin Chiffon.
It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual ramekins. This recipe is always a big hit when I make it for friends.
You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.
Mom’s Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash puree
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
Candy Turkeys
Every year, I spend the day before Thanksgiving making some special treat or craft with my niece, Elia. One year we made these cookie “turkeys”. She liked making them so much we are making them again this year. They are really easy to make, and since there is no baking involved, you don’t tie up the oven if you need it for other things, like maybe a real turkey. Here are the ingredients you will need. We did them sort of assembly line fashion, because Elia wanted one for each person’s place at the table.
Candy Turkeys
chocolate sandwich cookies
candy corn
mini peanut butter cup
malted milk balls
candy pumpkins
melted chocolate
To start, place a cookie on your work surface. Affix a peanut butter cup, for the body. with a little melted chocolate. Place a malted milk ball on top of the peanut butter cup, using a little more melted chocolate to make the head. Once the chocolate hardens a little break off the tip of a candy corn and affix with chocolate to make the beak. Stick a few candy corn between the cookies- into the frosting layer- for the tail. Open up a cookie and use a little more chocolate to stand up your turkey on the frosting surface- Elia wanted them to be standing on snow. Or you can use a whole cookie, if you prefer. Place it off center, so you have room for your pumpkin. Let it harden for a minute, then add a candy pumpkin, using another drop of melted chocolate.
Elia hard at work
She made quite a few
My place at the table
Mom’s Pumpkin Chiffon
I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as Pumpkin Chiffon.
It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual ramekins. This recipe is always a big hit when I make it for friends.
You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.
Mom’s Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash puree
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
Mom’s Pumpkin Chiffon
I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as Pumpkin Chiffon.
It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual ramekins. This recipe is always a big hit when I make it for friends.
You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.
Mom’s Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
Cindy’s Squash Pie
At first glance you would think my sister made a pumpkin pie. It looks like pumpkin pie. It also tastes a lot like pumpkin pie. When I was a kid, and tasted this pie for the first time, it was the first time I liked “pumpkin” pie
My sister has been making this squash pie recipe for years. I love it. It is part of our Thanksgiving tradition. Cindy made it clear, from the beginning, that she used cooked butternut squash for her pie and not pumpkin. She liked the flavor better. I can’t argue with her success. The pie is yummy.
Of course, you could use pumpkin or other winter squash, if you like. I use Hubbard sometimes. The recipe has the right mix of spices and just enough sugar without being too sweet. What ever squash you use, I am sure this pie will be a hit with your family, too.
Cindy’s Butternut Squash Pie
1 (9″) unbaked pie shell brushed with 1 egg white
2 eggs slightly beaten
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1/2 tsp vanilla
2 cups (1 lb.) cooked, butternut squash (mashed or pureed)
3 Tbsp molasses
1 can evaporated milk (12 oz can)
Combine filling ingredients and pour into shell. Bake at 400 degrees for 55-60 min., or until custard tests done.
Cindy added: I find this to be a very generous recipe; could make 2 smaller pies or just bake the extra custard in a baking cup. I suppose it could be frozen and used in another recipe, but I’ve never tried to freeze the raw filling, so I don’t know.
This can be used with pumpkin, too.
Pumpkin Cake Roll
This is one of my favorite desserts. A soft pumpkin cake, lightly spiced, rolled around a cream cheese filling. Not just tasty, it’s pretty, too.
I have several variations of this recipe and decided to make the “simple” one last night. It mixes up in no time and rolls up easily. I like the combination of spices, too. It also freezes well. You can make a couple of them and pop them in the freezer, so you always have dessert when needed. This recipe makes one cake, but can easily be doubled. These make nice gifts, too.
It is baked in a small jelly roll pan, the 10×15-inch size. Don’t freak out when you put the batter in the pan. It will fill it right up to the top. The cake doesn’t rise much, so it works.
Pumpkin Cake Roll
3 Eggs
1 cup Sugar
2/3 cup Pumpkin puree
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
Filling:
8 ounces Cream cheese — softened
4 tablespoons Butter
1 cup Powdered sugar
1/2 teaspoon Vanilla
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Peel off the wax paper. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour before serving. A serrated knife works best for slicing. Keep leftover cake refrigerated. This pumpkin roll freezes well. Serves 6-8.
Mom’s Pumpkin Squares
This recipe has been part of our family for years now. My mom made them for Thanksgiving every year- and I continue that tradition. Like my mom, I use fresh (or frozen) cooked pumpkin or winter squash. My mom didn’t care much for the taste of canned pumpkin. She would cut up the Halloween pumpkin, cook it, puree it and freeze it- so she could make pumpkin squares anytime she wanted.
The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar.
It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze, a buttercream frosting, or even just a dusting of powdered sugar mixed with a little cinnamon.
The texture is moist and tender and I think you’ll enjoy it as much as I do.
Pumpkin Squares
1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.
Frosting:
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.
