Pumpkin Spice Panna Cotta
1 envelope (7 grams) unflavored gelatin
3 Tbsp. ice cold water
1 cup NEW Seasonal Coffee-mate Sugar Free Pumpkin Spice
1 cup whipping cream
1/2 cup pure pumpkin puree
Orange slices (optional)
Crushed gingersnap cookies (optional)
Spray six 4-ounce ramekins or custard cups with nonstick cooking spray and set aside.
Sprinkle gelatin over water in a small bowl; let stand for about 5 minutes or until softened.
Whisk Coffee-mate, cream and pumpkin in a 2-quart saucepan; cook over medium-low heat, whisking constantly, until warm. When warm, add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.
Pour mixture into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours.
Serve in ramekins topped with orange slices and crushed cookies. Or, to unmold, run a small knife around inside each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen.
Individual Swirled Pumpkin Cheesecakes
2 pkg. (8 oz. each) cream cheese, at room temperature
1/2 cup granulated sugar
2 tsp. ground cinnamon
1-1/2 Tbsp. all-purpose flour
1 tsp. vanilla extract
Pinch of salt
2 large eggs
1/2 cup pure pumpkin puree
2 Tbsp. Seasonal Coffee-mate Pumpkin Spice
Preheat oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
Beat cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition.
Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
Bake for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.
Alton Brown’s Pumpkin Bread
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Makes 1 loaf or 1 1/2 dozen small muffins
Pumpkin Spice Martinis, punch and more next!