Glowing Spiced Pumpkins Recipes

SPICY PUMPKIN SEEDS

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.

GLOWING SPICED PUMPKINS

Steps:

• In medium bowl, mix all ingredients except candies with spoon. Cover; refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. On floured surface, roll dough 1/8 inch thick. Cut with 3 1/2-inch pumpkin-shaped cookie cutter. Place cutouts about 2 inches apart on cookie sheet. With small cookie cutters or paring knife, cut out eyes, nose and mouth in jack-o'-lantern style.
• Using 1/4-teaspoon measure, place crushed candies in each cutout hole, filling as full as possible, making sure candies touch dough on all sides of each hole.
• Bake 8 to 9 minutes or until candy is melted and cookies are set. Cool until candies harden, about 4 minutes. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.

MOM'S SPICED PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
• Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.

GIANT GLOWING PUMPKIN COOKIES

Steps:

• Heat oven to 350°F Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) In large bowl, break up cookie dough. Stir or knead in flour and pumpkin pie spice until well blended.
• On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough until needed. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. On cookie sheets, place shapes 2 inches apart. Cut out facial features from pumpkins.
• Meanwhile, in small bowl, mix crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.).
• Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.

SPICED PICKLED PUMPKIN

Steps:

• Place pumpkin in a kettle.
• In another pot, add vinegar to sugar and heat to the boiling point.
• Tie the spices in cheesecloth and add to vinegar/sugar mixture.
• Boil 5 minutes; pour over pumpkin cubes.
• Cook the pumpkin in the syrup until just tender.
• Place in sterilized jars and seal at once.

SPICED PUMPKIN MASH

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with a nonstick baking mat or piece of parchment paper; set aside.
• Place pumpkin wedges on baking sheet and transfer to oven; bake until fork-tender, 35 to 40 minutes. Remove from oven and let cool slightly.
• When pumpkin is cool enough to handle, scoop out flesh and transfer to a large bowl; discard skin. Add molasses, butter, orange zest and juice, cinnamon, allspice, nutmeg, and cayenne; season with salt and pepper.
• Using a potato masher, heavy-duty whisk or handheld mixer, beat until smooth. Transfer to a warm serving bowl.

GLAZED PUMPKIN SPICE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray doughnut pan with non-stick cooking spray.
• Combine eggs, pumpkin, brown sugar, sugar, butter, oil, and pumpkin pie spice extract in a bowl; mix until well combined.
• Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together in a second bowl. Add to egg mixture and stir until combined. Evenly distribute mixture amongst the 12 donut pans. Wet finger and smooth out the tops.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 16 minutes. Cool completely on wire racks, at least 30 minutes.
• Stir together powdered sugar, 1/4 cup milk, vanilla, pumpkin pie spice extract, and salt in a bowl until completely combined. Add more milk, 1 tablespoon at a time, if necessary to reach desired glaze consistency.
• Dip one side of the doughnuts into the glaze and place on a rack over a cookie sheet to allow glaze to set.