FRESH GINGER-PUMPKIN TASSIES
Like mini-pumpkin pies, these charming desserts have a creamy pumpkin filling fragrant with autumn spices in a simple flaky crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, combine all crust ingredients; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
- In medium bowl, combine all filling ingredients; blend well. Spoon scant tablespoon filling into each crust-lined cup. In small bowl, combine all topping ingredients; mix until crumbly. Carefully sprinkle 1 teaspoon topping over each filled cup.
- Bake at 350°F. for 18 to 22 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Cool cookies in pans for 5 minutes. Carefully remove cookies from muffin cups; place on wire racks to cool. Cool 30 minutes or until completely cooled.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
PUMPKIN GINGER SOUP RECIPE BY TASTY
This dairy-free pumpkin ginger soup is the perfect warming dish to welcome in fall! The slight bite from the jalapeño and Sriracha perfectly balances out the sweetness from the pumpkin. Whip it up this weekend for a cozy day in!
Provided by Rachel Gaewski
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10-15 minutes, until the onions are translucent and softened.
- Add the garlic, ginger, and jalapeño. Sauté for 3-5 minutes, until fragrant and softened.
- Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15-20 minutes, until all of the vegetables are completely broken down.
- While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
- Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
- Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
- Enjoy!
Nutrition Facts : Calories 1178 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 9 grams, Protein 11 grams, Sugar 77 grams
PUMPKIN GINGER TASSIES..MINIATURE DELIGHTS
This is another one of those things that we seem to need on the holiday buffets for just a little taste..
Provided by grandma2969
Categories Tarts
Time 33m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 350*.
- In large bowl, combine all crust ingredients, beat until well blended. Shape dough into 24 1 1/4" balls.
- Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.(There are several tart tampers that make this job much easier.).
- In medium bowl, combine all filling ingredients; blend well.
- Spoon scant tbls filling into each crust lined cup.
- In small bowl, combine all topping ingredients; mix until crumbly. Carefully sprinkle 1 tsp topping over each filled cup.
- Bake at 350* for 18-22 minutes or until puffed and tip of knife inserted in center comes out clean.
- Immediately run flat sided knife around edges of cookies.
- Cool cookies in pan 5 minutes. Carefully remove cookies from muffin cups, place on wire racks to cool.
- Cool 30 minutes or until completely cooled.
- If topped with small dab of whipped cream or cool whip, these tassies are spectacular of dessert buffet.
Nutrition Facts : Calories 116.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 24.8, Sodium 60.4, Carbohydrate 14.4, Fiber 0.4, Sugar 8, Protein 1.5
PUMPKIN TASSIES
For when you want pumpkin pie, but don't want an entire slice, there's the tassie.
Provided by From staff writer G Daniela Galarza
Yield 12
Number Of Ingredients 15
Steps:
- 1 Make the crust: In the bowl of a stand mixer fitted with the paddle attachment - or, if using a hand mixer, in a large bowl - beat together the butter and cream cheese until smooth, about 2 minutes
- 2 Stop the mixer and add the flour
- 3 On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute
- 4 Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc
- 5 Cover tightly and refrigerate for 1 hour
- 6 Cut the cold dough into 12 equal pieces, about 1-inch cubes, and, using your fingers, evenly press each piece into the bottom and up the sides of 12 mini muffin cups, making sure there are no holes
- 7 Refrigerate, uncovered, while you make the filling
- 8 Position a rack in the middle of the oven and preheat to 350 degrees
- 9 Make the filling: In a medium bowl, whisk the egg until it's homogenous, then stir in the brown sugar, pumpkin puree, cream or evaporated milk, cinnamon, ground ginger, nutmeg and salt until just combined
- 10 Retrieve the muffin pan from the refrigerator, and, using a glass measuring cup or tablespoon, add about 1 tablespoon of filling into each dough cup, filling each almost to the top
- 11 Bake for 15 to 20 minutes, or until the crust is golden brown and the filling is set
- 12 Transfer the pan to a wire rack and let cool completely before removing the tassies
- 13 Make the whipped cream, if using: In the bowl of a stand mixer fitted with the whisk attachment and on medium-high speed - or, in a medium bowl using a hand whisk - whip the cream, confectioners' sugar and vanilla, until soft peaks form
- 14 Using a teaspoon, place a small dollop of whipped cream atop each tassie, and sprinkle it with nutmeg or cinnamon, if using, before serving
Nutrition Facts : Calories 169 calories, Fat 8 g, Carbohydrate 25 g, Cholesterol 38 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 44 mg, Sugar 19 g
GINGER PUMPKIN TART
Provided by Claire Robinson
Categories dessert
Time 1h55m
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
- Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
- In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
- NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.
GINGERY PUMPKIN PIE
My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings (1-1/2 cups whipped cream).
Number Of Ingredients 23
Steps:
- In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.
Nutrition Facts : Calories 504 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN SOUP WITH FRESH GINGER
Posted by Carole Farr Drexel in Recipes of the G.O.P. by the cookbook committee of Fort Worth Republican Women. Sounds easy and very good. Don't want to lose this.
Provided by Oolala
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large stockpot over low heat.
- Add shallots, onion, and ginger and saute until the onion is soft and golden.
- Be careful not to scorch the ginger.
- Add pumpkin, orange juice, stock, salt, orange zest, pepper and cloves and simmer for 10 minutes over medium heat.
- Garnish with parsley and toasted pumpkin seeds.
Nutrition Facts : Calories 80, Fat 2.5, SaturatedFat 0.2, Sodium 585.7, Carbohydrate 14.2, Fiber 0.9, Sugar 6.8, Protein 1.5
PUMPKIN GINGER JAM
I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.
Provided by tatjanasok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 21h25m
Yield 16
Number Of Ingredients 4
Steps:
- Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
- Place unpeeled lemon wedges in a food processor; puree until smooth.
- Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
- Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g
GINGER PUMPKIN BREAD
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
- Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.
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