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Pumpkin Pie Cannoli

Pumpkin Pie Cannoli.

Pumpkin Pie Cannoli recipe:

  • 2 cups of ricotta
  • 1 cup of pumpkin puree
  • 3/4 cup of powdered sugar
  • 1 teaspoon of pumpkin pie spice
  • cannoli shells

With a hand wisk or with a spoon mix all the ingredients together.

Place pumpkin mixture into a piping bag and fill the cannoli shells 2-3 hours before serving.

This recipe will make about 8 cannoli, so you might have to double or triple it 🙂

pumpkin-cannoli

Ricetta cannoli al gusto pumpkin pie:

  • 2 bicchieri di ricotta
  • 1 bicchiere di puree di zucca
  • 3/4 bicchiere di zucchero a velo
  • 2 cucchiaini di cannella e mezzo cucchiaino di noce moscata
  • cannoli da riempire

Montate insieme tutti gli ingredienti e riempire i cannoli al massimo qualche ora prima di servire.

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Pumpkin 3D Cake

Pumpkin 3D Cake.

Pumpkin 3D Cake… this will look great on your table for a Halloween dessert… or simply a Fall one!

Questo pumpkin 3D cake starà una meraviglia sul vostro tavolo ad Halloween o quando ne avete voglia!

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As you can see it is very simple!

All you need to do is bake two bundt cakes, you can choose any flavour and you can decide to make all the ingredients from scratch or buy them in the supermarket. You can also use any size of bundt cake pans, even mini ones to make mini pumpkin cakes and they will look adorable!

Once you have baked your cakes you just fill it with what you decided to put in it and frost it with buttercream frosting, cream cheese frosting, whipped cream or even mousse.  For the center you can use a muffin, a twinkie or even an icecream cone.

And there you go! A perfect cake that is absolutely beautiful!

Come potete vedere è molto semplice!

Tutto quello che dovete fare è cuocere due ciambelle dal gusto e dimensione che preferite. Una volta pronte tra le due torte mettete la farcitura che desiderate e copritela con un frosting al burro, panna montata o anche mousse. Per la parte centrale potete usare un muffin oppure un cono.

Ed è fatto! Una torta perfetta è stupenda!

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Pumpkin Dirt Pudding

Pumpkin Dirt Pudding.

Pumpkin Dirt Pudding Recipe:

  • 12 oz evaporated milk
  • 15 oz pumpkin puree
  • Instant vanilla pudding
  • 1 teaspoon cinnamon
  • 4 oz whipped cream
  • Crushed Oreos
  • melted butter
  • flat cookies such as Milano cookies, Pavesini or lady fingers
  • Chocolate chips

With an electric mixer combine pudding, pumpkin puree and evaporated milk for about 2 minutes. Refrigerate for about 5 minutes, then add cinnamon and whipped cream. Refrigerate until ready to serve.

In a bowl combine crushed Oreos and butter then refrigerate until ready to serve.

Line the flat cookies on a tray, and after you melt the chocolate chips use it to write on the cookies RIP to make them look like graves.

To serve: layer Oreos in the bottom of the glasses. Spoon pudding to about ¾ of the way full then finish with another layer of Oreos. Stake the  cookies in the pudding mixture, with the RIP on top.

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INGREDIENTI:

  • 1 bicchiere e 1/2 di latte condensato
  • Poco meno di 1 bicchiere di puree di zucca
  • budino alla vaniglia
  • 1 cucchiaino di cannella
  • 1/2 bicchiere di panna montata
  • Biscotti oreo sbriciolati
  • burro fuso
  • Biscotti (pavesini o savoiardi o simili)
  • Gocce di cioccolato

Con una frusta elettrica combinare budino, purea di zucca e latte evaporato per circa 2 minuti. Mettete in frigo per circa 5 minuti, poi aggiungete la cannella e panna montata. Mettete in frigorifero fino al momento di servire.

In una ciotola unire Oreos sbriciolati e il burro poi mettete in frigorifero fino al momento di servire.

Allineate i biscotti piatti su un vassoio, sciogliete il cioccolato e usatelo per scrivere sui biscotti RIP per farli apparire come tombe.

Per comporre il dessert: In fondo al bicchiere disponete uno strao di oreo sbriciolati, poi riempite per 3/4 il bicchiere con il composto, coprite con più  Oreo e infilate dentro il biscotto decorato come una tomba.

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Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream.

Pumpkin Pie Ice Cream is perfect for an Autumn or Halloween dessert, and it is very easy to make!

Ingredients:

  • 2 sliced frozen bananas
  • 3 tablespoons of maple syrup
  • 1/2 cup of pumpkin puree
  • 2 tablespoons of pumpkin pie spice
  1. Blend in a food processor or blender all the ingredients until smooth and creamy. Transfer to a  container and freeze for about an hour.
  2. If it freezes pretty hard, let it sit on the counter for a few minutes. Serve with some sprinkled cinnamon, nuts or/ and whipped cream if desired!

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Ingredienti:

  • 2 banane congelate fatte a pezzi
  • 3 cucchiai di sciroppo d’acero
  • 1/2 bicchiere di puree di zucca
  • 2 cucchiai di cannella con noce moscata

Frullate tutti gli ingredienti fino a quando il composto risulta liscio ed omogeneo. Trasferite tutto in un contenitore e congelate per circa 1 ora.

Prima di servire lasciatelo fuori a temperatura ambiente per ammorbidirsi un po’ e poi servite con panna montata, cannella e/o noci se desiderate!

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Pumpkin Bundt Cake

Pumpkin Bundt Cake.

Pumpkin Bundt Cake recipe:

  • 4 cups cake flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon grounded ginger
  • 1tablespoon grounded cinnamon
  • 1 teaspoon grounded nutmeg
  • 1/2 teaspoon grounded cloves
  • 1 cup soft butter
  • 2 1/2 cups brown sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 1/2 cups pumpkin puree
  1. Preheat oven to 350 degrees. Butter a pan and Dust with flour.

  2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

  3. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.

  4. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes.  Before serving, dust with confectioners’ sugar or cover with a vanilla glaze.

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INGREDIENTI

  • 4 bicchieri di farina per torte
  • 1 bustina di lievito
  • 1 cucchiaino di bicarbonato
  • 1 cucchiaino di sale
  • 1 cucchiaio di zenzero
  • 1 cucchiaio di cannella
  • 1/2 cucchiaio di noce moscata
  • 1 cucchiaino di chiodi di garofano
  • 1 bicchiere di burro morbido
  • 2 e 1/2 bicchieri di zucchero di canna
  • 4 uova
  • 1 bicchiere di latticello
  • 1 e 1/2 bicchiere di puree di zucca

Preriscaldate il forno a 180°c. Imburrate ed infarinate una forma per ciambella.

Unite e mescolate la farina, lievito, bicarbonato sale e spezie e mettete da parte.

Lavorate il burro con lo zucchero di canna per circa 3 minuti. Poi aggiungete le uova e continuate a lavorare. A questo punto aggiungete lentamente il composto messo da parte alternando con il latticello. In fine aggiungete la zucca e lavorate per incorporarla bene.

Versate il composto nella forma ed infornate per circa 55 minuti.

Prima di servire spolverate la ciambella con zucchero a velo o una glassa alla vaniglia!

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Pumpkin_Buttermilk_Bundt_Cake-2

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Pumpkin Chai Latte

Pumpkin Chai Latte

Pumpkin Chai Latte is an Autumn twist to a ordinary chai latte!

Ingredients:

  • 1 cup water
  • 2 cups milk
  • ¼ cup pumpkin puree
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • 3 chai tea bags
  • Whipped cream
  • Cinnamon

1. Add the first five ingredients to a medium saucepan. Bring to just a boil over medium heat; stirring occasionally. Remove the mixture from the heat and steep the tea bags for 3-6 minutes (depending on your preferred strength).

2. Remove tea bags and discard. Divide the mixture between 2 cups.
3. Top with whipped cream and cinnamon, if desired.

pumpkin-spice-latte

Ingredienti:

  • 1 bicchiere di acqua
  • 2 bicchieri di latte
  • 1/4 bicchiere di puree di zucca
  • 2 cucchiai di sciroppo d’acero
  • 1 fialetta di vaniglia
  • 3 bustine di chai tea
  • panna montata
  • cannella

Aggiungete i primi 5 ingredienti in un pentolino, fate bollire e poi rimuovete dal fuoco. Immergete a questo punto le bustine di tè per 3-6 minuti.

Dividete la bevanda in 2 tazze e decorate con panna montata e cannella!

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Pumpkin Cheesecake Mousse

Pumpkin Cheesecake Mousse.

Pumpkin Cheesecake Mousse recipe:

  • 1-1/2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 6 ounces cream cheese
  • 1 cup pumpkin puree
  • 1-1/2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of ground cloves
  1. In the bowl of a stand mixer, whisk the whipped cream on high speed until it begins to froth, a couple of minutes.
  2. Add powdered sugar and vanilla and continue beating until soft peaks form. Transfer the whipped cream to a bowl and set aside.
  3. In the bowl of the stand mixer add the cream cheese and beat on medium speed until smooth.
  4. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves and mix until well combined, scraping down the sides as necessary.
  5. Fold in all but one cup of the whipped cream and mix until completely smooth.
  6. Using a piping bag fitted with a large tip, pipe the mousse into 4-6 small ramekins.
  7. Optional: Line the bottom of the ramekins with crushed gingersnaps.
  8. Pipe a dollop of the reserved whipped cream on top of each ramekin and sprinkle with cinnamon.
  9. Chill for at least an hour before serving. Keep any leftovers chilled for up to two days.

Pumpkin-Spice-Mousse_thumb2

INGREDIENTI:

  • 1 bicchiere e 1/2 di panna
  • 1 bicchiere di zucchero a velo
  • 1 fialetta di vaniglia
  • 3/4 bicchiere di formaggio spalmabile
  • 1 bicchiere di puree di zucca
  • 2 cucchiaini di cannella
  • 1 cucchiaino di noce moscata
  • 1 pizzico di zenzero

Montate la panna. Aggiungete poi lo zucchero a velo e la vaniglia e montate ma non fatela diventare troppo ferma.

Lavorate separatamente il formaggio con puree e spezie. Mettete da parte un bicchiere di panna e aggiungete il resto al composto di formaggio e zucca delicatamente.

Trasferite la mousse in una sac a poche.

Sul fondo delle formine potete mettere briciole di biscotti… poi riempite le formine e decorate con la panna rimanente e spolverizzate con cannella.

Ponete in frigo per almeno 1 ora.

 

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Pumpkin delightfull dessert

Pumpkin delightfull dessert!

5 large egg yolks
1 cup(s) sugar
31/2 cup(s) heavy cream
15 ounce(s) canned pumpkin
2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
2 tablespoon(s) dark rum(optional)
1 teaspoon(s) powdered gelatin
3 ounce(s) shaved dark chocolate
DIRECTIONS
1.Fill a large bowl halfway with ice water and set aside.
2.Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula — about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
3.Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops — about 8 hours or up to overnight.
4.Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.

pumpkin-mousse-de

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Pumpkin cream cheese stuffed donut bites

Pumpkin cream cheese stuffed donut bites are soooooo yummy! you just have to try them!

1 1/2 cups all-purpose flour*
3/4 cup white sugar
1 1/2 teaspoons salt
1 1/2 tablespoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
dash of cloves
3 tablespoons melted butter
1 cup pureed pumpkin
1 teaspoon vanilla
1 egg
Cream cheese cut into cubes

1/2 cup white sugar
1 teaspoon cinnamon
1 tablespoon dark brown sugar (light brown would be fine too)

Heat up your deep fryer or a pot filled with peanut oil to about 350ºF-375ºF (I’m not very exact).
Mix together the flour, sugar, salt, baking powder, cinnamon, nutmeg, ginger, and cloves. Add in the melted butter and mix until incorporated. Mix together the pumkin, egg, and vanilla and add to the dry ingredients. Mix just until combined. Dough will be sticky.
Get a spoonful of the dough and place a cube of the cream cheese in it. Gently cover the cream cheese in the dough. Plop the doughnut hole into the grease and cook a few minutes on each side until browned (you should be able to cook a few at a time). Remove from grease and drain on a rack over paper towel.
Mix together the 1/2 cup white sugar, cinnamon, and dark brown sugar. Roll the doughnuts in this mixture. Allow to cool before eating, they tend to finish cooking a little as they cool.

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Donuts alla zucca ripieni… non vi resta che assaggiarli!

1 e 1/2 bicchieri di farina

3/4 bicchiere di zucchero

1 cucchiaino di sale

1 bustina li lievito

1 cucchiaino di cannella

1/2 cucchiaino di noce moscata

1/2 cucchiaino di zenzero

3 cucchiai di burro fuso

1 bicchiere di puree di zucca

1 fialetta di vaniglia

1 uovo

philadelfia tagliato a cubetti

 

Per la copertura:

1/2 bicchiere di zucchero

2 cucchiaini di cannella

1 cucchiaio di zucchero di canna

 

Riscaldare sul fornello olio di semi, si richiede una grande quantità perchè vanno immersi nell’olio.

Mescolare tutti gli ingredienti secchi. Aggiungere il burro e lavorare il tutto.

Aggiungere zucca, uovo e vaniglia e lavorare il tutto. Il composto risulterà appiccicoso.

Prendere una cucchiaiata del composto, mettete al centro un cubetto di philadelfia e chiudetela a pallina. Friggerli per circa un paio di minuti per lato e fateli sgocciolare per bene sulla carta da cucina.

Mescolare tutti gli ingredienti della copertura e rotolate le palline dentro. Fate raffreddare completamente prima di mangiarle.

 

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Pumpkin pie white hot chocolate

Pumpkin pie white hot chocolate!!! You must try this!

Ingredients

  • 2 cups Milk
  • 1/2 cup white chocolate chips
  • 1 to 2 tablespoons pumpkin puree
  • 1 tablespoon corn starch
  • 1 tablespoon pure vanilla extract
  • 1 shot of Rum
  • Marshmallows

Instructions

  • Place all ingredients, except for the Rum, in a medium-sized saucepan and cook over low heat, stirring frequently, for 5 minutes, or until chocolate is melted and the liquid has thickened.
  • Pour into two coffee glasses, stir in the Rum, and top with marshmallows.

 

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Ingredienti:

2 bicchieri di latte

1/2 bicchiere di cioccolato bianco

1-2 cucchiai di puree di zucca

1 cucchiaio di amido di mais

1 fialetta di vaniglia

1 bicchierino di rum

Panna, cannella e marshmallows per decorare

 

Mettere tutti gli ingredienti tranne il rum in un pentolino sul fornello e riscaldare per 5 minuti o fino a quando il liquido si sarà addensato.

Versare nelle tazze e aggiungere il rum e mescolare.

Decorare a piacere!