Pumpkins, Pumpkins, Not Just Pie

Happy Tuesday everyone! Pumpkin on the brain here in the tri-state, and pumpkin spice in the air (since August, shockingly). I recently made pumpkin cupcakes with maple mascarpone frosting, While they tamed a craving for pumpkin goodness, they didn't quite quench the entire thirst I have for the fall deliciousness. If you're anything like me and pumpkin spice lattes (without real pumpkin, no less!) don't do it for you, here are a few ways to pumpki-fy your life.

Pumpkin Doughnuts with Powdered Sugar Glaze
Bon Appetit, October 2004

Ingredients
Spiced sugar

• 1 cup sugar
• 4 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg

Doughnuts

• 3 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup sugar
• 3 tablespoons unsalted butter, room temperature
• 1 large egg
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup plus 1 tablespoon buttermilk
• 1 cup canned pure pumpkin
• Canola oil (for deep-frying)

Powdered Sugar Glaze

• 2 cups powdered sugar
• Whipping cream

Directions

For spiced sugar:

1. Whisk all ingredients in medium bowl to blend.

For doughnuts:

1. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
3. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
4. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:

1. Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Pumpkin Fudge

BHG

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 1 (5 oz) can evaporated milk
• 1 cup canned pumpkin
• 1 (10oz) pkg cinnamon-flavored pieces
• 7oz jar marshmallow creme
• 3/4 cup chopped walnuts, toasted

Directions

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)
3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.

Pumpkin Gelato

Martha Rose Shulman

Ingredients

• 1 quart low-fat milk
• ½ cup unrefined brown (turbinado) sugar
• ¼ cup honey
• 1 ¼ cups very finely blended pumpkin purée, canned or made from 1 1/4 pounds fresh (see below)
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• Pinch of ground cloves (less than 1/8 teaspoon)
• 1 teaspoon vanilla extract

Directions

1. Combine the milk, sugar and honey in a large saucepan, and bring to a simmer. Remove from the heat, and stir until the sugar is completely dissolved. Transfer to a bowl, and whisk in the remaining ingredients. Allow to cool, then chill in the refrigerator. Alternatively, set the bowl inside a bowl of ice water to chill quickly.
2. Place a bowl or a container in your freezer. Freeze the pumpkin gelato mixture in an ice cream maker following the manufacturer’s instructions. Scrape into the chilled bowl, and freeze for at least two hours before serving. If making this dish ahead, allow to soften for 15 to 30 minutes in the refrigerator before serving.

Note: To roast the pumpkin: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, and transfer to a strainer or colander set over a bowl or in the sink. Allow to cool and drain. Peel the pieces, and purée in a food processor fitted with the steel blade.

Advance preparation: This will keep for a couple of weeks in the freezer.

Happy baking!