PUMPKIN DREAMS
At traditional parties, pumpkin dreams are an indispensable presence, especially during the Christmas season. Prepare these delicious dreams in a simple way. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email INGREDIENTS FOR THIS RECIPE Here you'll find all the ingredients needed to make this recipe: ● Pumpkin ● Granulated sugar ● All-purpose flour ● Orange zest ● Egg yolk ● Baking powder ● Cinnamon stick Below you'll find the correct measurement of all ingredients and the step-by-step guide for this recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO MAKE PUMPKIN DREAMS: Peel and wash the pumpkin. Cut into small pieces and put it in a saucepan with water seasoned with a cinnamon stick. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook about 25 to 30 minutes. When the pumpkin is cooked, drain it and let cool completely. Put the pumpkin in a blender and blend on high until obtain a creamy mixture. Transfer the pumpkin to a large bowl and add the sugar, the egg yolk, orange zest, flour and mix well with a spoon. Heat the oil in a frying pan. When the oil is hot, add small portions of the dough with a spoon and fry them on both sides until golden. When they are fried, remove them with a skimmer and place on a plate with absorbent paper. Let cool slightly and coat them in sugar mixed with cinnamon. Serve the pumpkin dreams at room temperature.
Provided by Pedro Barbosa
Categories Desserts, Recipes
Time 1h
Yield 8 units
Number Of Ingredients 9
Steps:
- Peel and wash the pumpkin. Cut into small pieces and put it in a saucepan with water seasoned with a cinnamon stick. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook about 25 to 30 minutes. When the pumpkin is cooked, drain it and let cool completely.
- Put the pumpkin in a blender and blend on high until obtain a creamy mixture. Transfer the pumpkin to a large bowl and add the sugar, the egg yolk, orange zest, flour and mix well with a spoon.
- Heat the oil in a frying pan. When the oil is hot, add small portions of the dough with a spoon and fry them on both sides until golden. When they are fried, remove them with a skimmer and place on a plate with absorbent paper. Let cool slightly and coat them in sugar mixed with cinnamon.
- Serve the pumpkin dreams at room temperature.
Nutrition Facts : Pumpkin dreams Nutrition facts Serves 8 units Per Serving % DAILY VALUE Calories 189 Total Fat 1 g(2%) Saturated Fat 0 g(0%) Cholesterol 26 mg(9%) Sodium 9 mg(0%) Total Carbohydrate 43 g(14%) Protein 4 g
PUMPKIN CREAM PIE
Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.
Provided by JJOHN32
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 6
Steps:
- Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
- Chill until set, about 3 hours.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g
PUMPKIN DREAM CAKE WITH CINNAMON MAPLE CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by á-37896
Number Of Ingredients 0
Steps:
- Directions Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
PUMPKIN DREAM PIE
Pumpkin pie was never so light, or so easy to make. Jell-O instant pudding for the magic of no cooking! New Dream Whip - on it and in this Pumpkin Dream Pie - for the magic lightness.
Provided by Click Americana
Time 2h30m
Number Of Ingredients 8
Steps:
- Prepare Dream Whip with 1/2 cup milk and vanilla as directed on package.
- Combine 1 cup of the prepared Dream Whip with the Jello pudding, 2/3 cup milk, pumpkin and spice.
- Beat slowly with egg beater just until well-mixed -- about 1 minute.
- Pour into pie shell. Chill in refrigerator until set -- about 2 hours. Top with remaining Dream Whip.
- Optional: Garnish with crystallized ginger and a sprinkling of nutmeg.
Nutrition Facts : Calories 116 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 84 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PUMPKIN DREAM BARS
These are very good and pretty simple. I've served them instead of pumpkin pie for a large group. Also nice for potlucks.
Provided by Watkinslady30
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 13 x 9 x 2 baking dish. Beat margarine and sugar until fluffy.
- Combine oatmeal and flour in a small bowl. Add to creamed mixture of margarine and sugar. Mix well.
- Press evenly onto bottom of prepared pan. Bake 18-20 minutes until light brown. Cool slightly.
- Beat cream cheese and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each.
- Add remaining ingredients. Mix until smooth. Pour over partially cooled crust.
- Bake an additional 45-50 minutes or until center appears set.
- Cool completely on wire rack. Chill. Serve with whipped cream. Store leftovers in the refrigerator.
Nutrition Facts : Calories 249.2, Fat 13.8, SaturatedFat 6.2, Cholesterol 67.2, Sodium 140.2, Carbohydrate 28.6, Fiber 0.8, Sugar 16.1, Protein 4.4
PUMPKIN DREAM PIE
A light, low-fat dessert. My friend loves the classic dream pie recipe, so when the holidays came around we decided to make a pumpkin version!
Provided by Snowsprite
Categories Pie
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine 2 envelopes of whipped topping, 1 cup of milk, and the vanilla in a large bowl.
- Beat with an electric mixer on high speed until topping thickens and peaks form.
- In another bowl, combine the remaining milk, 2 pkgs. pudding mix, pumpkin, and pumpkin pie spice. (Add pumpkin pie spice to taste).
- Gently stir the pumpkin mixture into the whipped topping until well-combined and smooth.
- Spoon into the crust.
- Refrigerate 4 hours.
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