Pumpkin Carrot Cake

If you happen to be a fan of carrot cake and have some leftover (fresh) pumpkin, you are definitely going to enjoy this recipe. The only thing that I would do different to this, is add some big golden raisins to it. I opted out of raisins, because I have a friend that is not a fan.

Happy Thanksgiving! Gobble until you wobble.

IMG_2086[Photo Credit: Roy Peña Photography]

Recipe

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Pumpkin Dip

When I first discovered pumpkin dip, it changed my life. Of course when I had it for the first time, the pumpkin came from a can, which I did not approve of. Though the dip was tasty, I knew it would be so much better if I used freshly cooked pumpkin. Also, when I had this dip in the past, it was prepared with cool whip. Since I am also not a fan of cool whip, I use the real stuff. Therefore, this recipe is simply a pumpkin whipped cream.

Like all of my other pumpkin recipes, I follow the Pumpkin Basics to cook the fairytale pumpkin (my favorite). The color of the pumpkin meat is a bright orange and the flavor is so delectable. This recipe is so easy, that it only took about 10 minutes to prepare it for a party (that is, if your pumpkin meat is already cooked).

Once you whip this pumpkin dip up, serve it with graham crackers. It is definitely a crowd pleaser. Happy pumpkin eating!

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Pumpkin Dip Recipe

pumpkin-dip

[I borrowed this photo from another website, since I forgot to take a photo with the graham crackers. For the photo & another version of this recipe, please click here.]

Pumpkin & Rum Raisin Bread Pudding

Pumpkin season is in full swing and I couldn’t be more excited. This season, I promised a few recipes, including pumpkin whipped cream, pumpkin pie, and pumpkin cheesecake. I plan on getting to all of them, but when I had the idea to do this pumpkin & rum raisin bread pudding it was at the top of my list. I just knew it would be amazing and had to try it.

This recipe calls for 1 cup of cooked pumpkin. Take a look at my Pumpkin Basics blog post for instructions on cooking your own pumpkin. Also, I am biased to the fairytale pumpkin. Try it if you haven’t yet, it’s definitely a tasty pumpkin.

Since I knew the pumpkin would make for extra moisture, I used a little more bread than usual. It helped the bread pudding set beautifully. I am afraid that if I would have used less bread, I would have had a really mushy bread pudding. This recipe worked well for me and I hope it works for you too! In the words of Alton Brown, “I bid you good eating!”

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Bread Pudding [Click on the recipe to enlarge it.]

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Pumpkin Empanadas

This recipe is strictly a baking empanada. There are other recipes for fried empanadas and they usually come filled with meat, cheese or veggies. Kyle and I have done fried empanadas before and I am sure we will post a recipe for those sometime in the near future.

The great thing about empanadas is that there are so many varieties. I have had them before with different kinds of filling, including: sweet potatoes, pineapple, cherries and apples. However, I have only made the kind that I prefer the most and those are pumpkin empanadas. You can pretty much fill your empanadas with any same filling that you do for pie.

I had someone just tell me the other day that she tried making empanadas and her dough didn’t come out the way she anticipated. I assure you, if you use this dough recipe and follow the directions, your empanadas will come out great. Remember to egg wash them so they will come out golden brown. You may not be able to do these with fresh pumpkin until next year, but you can certainly try them with any other kind of filling.

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Empanadas Recipe

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Pumpkin Cake

As promised, here is another one of the many goodies that I did for pumpkin season. I have done a pumpkin bread before and it came out a little too dense for my liking. I decided to do a cake because I like how moist, airy and fluffy it is compared to bread.

Also, this is the recipe that I used for the pumpkin Halloween Cake Balls. For those, you can just follow the same directions as the Eyeball Cake Balls. I decorated the pumpkins with orange-colored white bark and green-colored white bark for the stems. Make sure that you add the food dye to the bark before you melt it down though.

This pumpkin cake is going to become a tradition for me during pumpkin season now. These cakes were made with the Fairytale pumpkin. I wish I had some right now; they were so delicious.

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Pumpkin Cake

Don’t forget that you can click on the image to enlarge it.

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Pumpkin Basics

So, I do realize that it has been (almost) a month since I have last posted. As you can imagine, I have been super busy. To make up for lost time, I am giving myself until next Friday to catch you up on several pumpkin goodies that I have been making. I hope this is a deadline that I can meet without excuses!

Today, I will only feature the seeds. Over the course of the week, I will be posting my pumpkin pie, pumpkin cake and pumpkin empanadas. I would like to post the pumpkin cheesecake, but I never took photos of it.

As an avid fan and believer of pumpkins, I cooked a total of six this season; three were Fairytale pumpkins, one was a Cinderella pumpkin, and the other two were pie pumpkins. This year, I realized that the Fairytale pumpkin is my absolute favorite.

If you happen to be like me and have a stash of cooked pumpkin stored in the freezer, then try some of these recipes. If you happen to still be a canned pumpkin user, then I hope these recipes will change your cooking method for the better. Cooking your own pumpkin is super simple and well worth the (small amount of) extra work.

Boiling, steaming, roasting and baking are all effective and common methods of cooking pumpkins. Choosing your method is entirely up to you. I usually boil my pumpkins and it’s quite easy to do.

I attempted to do pumpkin seeds about four times this season and the following recipe was by far the best batch.