Butterscotch Pumpkin Puffs Recipes

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BUTTERSCOTCH PUMPKIN PUFFS



Butterscotch Pumpkin Puffs image

Yummy things come in these little pudding-rich "packages." The puffs can be made and frozen in advance, then filled before serving for a time-saving dessert. -Michelle Smith, Running Springs, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 5 dozen.

Number Of Ingredients 14

2 packages (3.4 ounces each) instant butterscotch pudding mix
1 can (12 ounces) evaporated milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup canned pumpkin
1 cup whipped topping, optional
CREAM PUFFS:
1-1/2 cups water
3/4 cup butter, cubed
1/2 teaspoon salt
1-1/2 cups all-purpose flour
6 eggs
1/3 cup confectioners' sugar
1/3 cup semisweet chocolate chips, melted

Steps:

  • In a bowl, combine pudding mix, milk and spices; beat on medium speed for 30 seconds. Blend in pumpkin and whipped topping if desired. Refrigerate for 1 hour or overnight., In a medium saucepan, combine water, butter and salt; bring to a boil. Reduce heat to low; add flour all at once and stir until a smooth ball forms. Remove from the heat; add eggs, one at a time, beating well after each addition with an electric mixer. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Remove from the oven; turn oven off. Cut a slit halfway through each puff and return to the oven for 30 minutes with the oven door open. Cool on a wire rack. Just before serving, spoon about 1 tablespoon filling into each puff. Dust with confectioners' sugar and drizzle with melted chocolate.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN CREAM PUFFS



Pumpkin Cream Puffs image

Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.

Provided by CarolynWG

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 15

Number Of Ingredients 9

½ cup butter
1 cup water
1 pinch salt
1 cup all-purpose flour
4 eggs
2 cups heavy cream
½ cup confectioners' sugar, plus extra for dusting
1 ½ teaspoons pumpkin pie spice, or to taste, plus extra for dusting
½ (15 ounce) can pumpkin puree

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
  • Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
  • To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
  • Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
  • Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g

BUTTERSCOTCH PUMPKIN MOUSSE



Butterscotch Pumpkin Mousse image

Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. -Patricia Sidloskas, Anniston, Alabama

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Coarse sugar, optional

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

MINI PUMPKIN BUTTERSCOTCH MUFFINS



Mini Pumpkin Butterscotch Muffins image

"These moist and deliciously-sweet pumpkin muffins are great for sharing, but you won't want to share! Don't let the pumpkin-butterscotch combination fool you, these taste great!"

Provided by Megan

Yield 48

Number Of Ingredients 13

1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
  • Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
  • Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

BUTTERSCOTCH PUMPKIN PIE



Butterscotch Pumpkin Pie image

This recipe was found on the internet, but for the life of me I can't remember where! I was intrigued with it not only because it included butterscotch chips but also because of its lattice top!! NOTE: Lattice pie cutters are available at baking & home supply stores.

Provided by Sydney Mike

Categories     Pie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 (15 ounce) package pastry dough, refrigerated rolled double crust
3/4 cup butterscotch chips
1/2 cup heavy cream
1 (15 ounce) can solid pack pumpkin
1 egg
1 egg yolk
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 pinch ground nutmeg

Steps:

  • Preheat oven to 425 degrees F, then unroll one of the pastry crusts & fit it into a 9-inch pie plate. Refrigerate until ready to fill.
  • In a small saucepan, combine butterscotch chips & heavy cream, & turn heat up to medium, heating about 5 minutes, whisking occasionally, until smooth, then set aside to cool slightly.
  • Meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
  • Slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
  • Unroll 2nd crust/dough, AND IF USING A LATTICE PIE CUTTER, spread the crust/dough on top of the cutter. Then use a rolling pin to roll across the dough to cut & create the lattice pattern. Carefully remove piecrust from lattice cutter, trying not to stretch it, & place it on top of the pie.Fold over edge & crimp decoratively.
  • IF YOU HAVE NO LATTICE PIE CUTTER, use small cookie cutters to create a design (OR carve a jack-o-lantern face !) & proceed as indicated above.
  • Bake for 25 minutes, then reduce temperature to 350 degrees F & bake an additional 35 minutes, until crust is browned & pie puffs slightly, covering edge of pie with foil if it is browning too quickly.
  • Cool at room temperature on wire rack.

Nutrition Facts : Calories 293.8, Fat 18.5, SaturatedFat 7.8, Cholesterol 42.9, Sodium 239.5, Carbohydrate 29.1, Fiber 1.4, Sugar 11.9, Protein 3.5

BUTTERSCOTCH PUMPKIN BREAD



Butterscotch Pumpkin Bread image

I love anything and everything butterscotch, so I thought, "What the heck. Add it to pumpkin bread." It turned out to be lovely! It's even better when you toast a slice. :) Also, I used applesauce and egg whites to make it healthier, but you can use vegetable oil and whole eggs and it will still be just as good.

Provided by CaterPtater

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24-32 serving(s)

Number Of Ingredients 15

3 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups brown sugar (packed)
3/4 cup skim milk or 3/4 cup vanilla soymilk
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
4 egg whites or 1/2 cup egg substitute
1 (15 ounce) can pumpkin puree
3/4 cup butterscotch baking bits
nonstick cooking spray

Steps:

  • Preheat oven to 350.
  • Spray 2 (9x5-inch) loaf pans with cooking spray.
  • Sift first 7 ingredients together in large bowl.
  • Make a well in the center. Combine the next 6 ingredients in seperate bowl, whisking until smooth. Add wet ingredients to dry ingredients, stirring just until moist.
  • Stir in butterscotch chips (Batter will be on the thicker side).
  • Spoon batter equally into the loaf pans.
  • Bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. Let cool -- or don't. Eat it warm! Oh yeah -- .

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Top Asked Questions

How do you make pumpkin muffins with butterscotch chips?
Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
How to make Pumpkin pudding from scratch?
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. Transfer to individual serving dishes.
How much pumpkin cream do you put in a puff?
Directions. Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
How do you make the perfect pumpkin spice bread?
Preheat oven to 350F. Butter and line a 9×5″ loaf pan with parchment paper. In a large bowl, toss together the flour, pumpkin spice, baking soda and salt. Set aside. In a medium bowl, whisk together the remaining ingredients, except the butterscotch chips. Pour the wet ingredients into the dry, and stir until almost combined.

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