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Well, here we are, just three days into autumn and already overwhelmed by everything pumpkin spice. For breakfast this morning I debated on whether to eat pumpkin spice swirl toast, a pumpkin spice bagel with spiced cream cheese, a pumpkin spice pop tart or pumpkin spice Cheerios. Not really wanting to mess with the toaster I settled on the cereal...mmm.
So, in keeping with the pumpkin spice theme (as I sip my pumpkin spice-flavored coffee), I rounded up a few of my favorite pumpkin recipes; a homemade pumpkin spice coffee creamer, a moist delectable pumpkin-filled streusel coffee cake and a quick and easy pasta dish smothered in a divinely seasoned pumpkin sauce.
Catch the pumpkin fever!
Homemade Pumpkin Spice
(Use in any recipe that calls for pumpkin spice mix)
4 tsps. ground cinnamon
2 tsps. ground ginger
2 tsp. ground nutmeg
1 tsp. ground cloves
Directions: In small bowl, mix all spices till well blended. Store in airtight container.
Homemade Pumpkin Spice Coffee Creamer
2 tsps. pumpkin spice mix
1/4 cup pure pumpkin puree
1/4 cup light brown sugar
2 cups half-and-half
Directions: In medium saucepan combine all ingredients. Whisk over medium-high heat till simmering. Reduce heat and simmer 1 minute. Remove from heat and allow to cool in pan.
Pour creamer into a heat-proof glass bottle or jar with lid. Store in refrigerator up to one week.
Sour Cream Pumpkin
Coffee Cake
Streusel:
1 cup packed brown sugar
1/4 cup all-purpose flour
2 tsps. pumpkin spice mix
1/3 cup cold butter
1 cup chopped pecans
Batter:
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
Filling:
1 (15-ounce) can solid-pack pumpkin
1 egg, lightly beaten
1/3 cup sugar
1 tsp. pumpkin pie spice
Directions: For streusel, combine brown sugar, flour and spice in medium bowl. Cut in butter till crumbly. Stir in pecans; set aside.
For batter, cream butter and sugar till light and fluffy in large bowl of electric mixer. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda. Add to creamed mixture alternately with sour cream.
Spread half of batter into greased 13×9-inch baking dish. Sprinkle with half of the streusel. Combine filling ingredients; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter, then streusel.
Bake in preheated 325-degree F. oven 45 to 50 minutes or till toothpick inserted in center comes out clean. Cool on wire rack. Serves 15.
Pumpkin Fettuccine Alfredo
12 ounces fettuccine, cooked al dente, according to package directions
2 T. butter
2 garlic cloves, minced
3/4 cup pumpkin puree
1/2 cup whole milk
1/2 cup finely grated Parmesan cheese, plus more for serving
1/2 tsp. chopped rosemary
1/4 tsp. grated nutmeg
2 T. chopped parsley
Directions: In large skillet melt butter over medium heat. Add garlic and saute till fragrant, about 1 minute. Stir in rosemary and pumpkin puree. Pour in milk and stir till evenly combined. Stir in Parmesan and nutmeg. Season to taste with salt and pepper. Simmer 5 minutes, to thicken.
Remove from heat and toss pasta in the sauce. Garnish with parsley and more Parmesan cheese. Serves four.