Pumpkin Patch Punch Recipes

MEXICAN PUMPKIN PUNCH

Steps:

• Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes. Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.
• Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp). Discard the pulp and lime zest. Return the cinnamon sticks to the punch and refrigerate until ready to serve.
• Pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Serve with the cinnamon sticks.

PUMPKIN PATCH PUNCH

Steps:

• Squeeze the juice from the lemons, limes and oranges; pour into a gallon container. Add water and sugar; mix well. Refrigerate until chilled., To make pumpkins, cut the top and bottom thirds from desired amount of oranges. Using a paring knife, insert a small piece of lime peel for a pumpkin stem., Just before serving, transfer punch to serving pitchers and add ice if desired. Top each serving with a pumpkin.

PUMPKIN PATCH TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tart shells on a baking sheet.
• Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
• Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.
• Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
• Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.

JOANNE'S PUMPKIN PATCH PARADISE

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a 10x15-inch baking sheet.
• Combine corn cereal, rice cereal, pretzels, and peanuts in a large bowl.
• Heat peanut butter, butter, Worcestershire sauce, salt, and garlic powder in a saucepan over high heat until peanut butter is melted, about 5 minutes. Pour mixture over cereal mixture and toss to evenly coat. Spread cereal mixture over prepared baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until cereal mixture is dry, about 1 hour. Allow to cool. Stir candy corn and chocolate pieces into cereal mixture before serving.

GREAT PUMPKIN PUNCH

Steps:

• Serve in a hollowed out pumpkin with floating pumpkin chunks.