Spicedpumpkinfudge Recipes

Steps:

• Butter a 9x13 inch pan and set aside.
• Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
• In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
• Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
• Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• In a small bowl, combine the sugar, cinnamon, allspice, cumin and cayenne. In a large bowl, beat the egg white until frothy. Stir in the pumpkin seeds, then add the sugar mixture and toss until the seeds are completely coated.
• Spread the seeds out on the prepared baking sheet. Bake until crispy, 20 to 25 minutes. Let cool completely. Store in an airtight container.

Steps:

• Line 13 x 9-inch pan with foil.
• Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly.
• Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage).
• Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.
• Immediately pour into prepared pan.
• Ket stand on wire rack for 2 hours or until completely cooled.
• Refrigerate tightly covered.
• To cut, lift from pan; remove foil. Cut into 1-inch pieces.
• Makes about 3 pounds.

Steps:

• In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to a boil, stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes.
• emove from heat and stir in butterscotch morsels.
• Add marshmallow cream, nuts and vanilla, mixing until well blended.
• Quickly pour into a greased 13x9 baking pan, spreading until even.
• Let cool at room temperature and cut into squares.
• Wrap tightly and store in refrigerator.

Steps:

• Preheat oven to 350 degrees F.
• Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

Steps:

• Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
• In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.).
• Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
• Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature (about 2 hours). When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.

Steps:

• Make caramel:
• Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
• Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
• Make flan:
• Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
• Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
• Make spiced pumpkin seeds while flan chills:
• Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
• To serve:
• Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.