Baking instructor Nancy Burgeson shared her recipes for tasty pumpkin treats beyond your typical pies. For a schedule of classes with Nancy, email her here.
PUMPKIN CUSTARD TARTS ½ cup granulated sugar 1 tsp cornstarch 1 tsp ground cinnamon ¼ tsp ground cloves 1 can (15 ounces) pumpkin pie mix 1 can (12 ounce) evaporated milk 4 large eggs, beaten lightly 2 Tbsp. milk 2 packages Pepperidge Farm Frozen Puff Pastry Shells Sweetened whipped cream Pumpkin pie spice for garnish Preheat oven to 325 degrees. Spray a 9 inch pie plate with baking spray and set aside. Mix the sugar, cornstarch, cinnamon and cloves in a large bowl. Stir in the pumpkin pie mix, evaporated milk, eggs and milk into the sugar mixture. Pour into the prepared pie plate. Bake for 75 minutes or until a knife inserted in the center comes out clean. Bake and per directed on Pastry Shell package, cool. Spoon 1/3 cup of the custard into each cooled shell. Top with whipped cream and sprinkle with Pumpkin pie spice. AUTUMN CHOCOLATE CHIP PUMPKIN BARS 2 cups all-purpose flour 2 tsp pumpkin pie spice 1 tsp baking powder ½ tsp salt ¼ tsp baking soda 1 cup plus 2 Tbsp. packed brown sugar ¾ cup butter, softened 1 large egg 1-1/2 cup solid pack pumpkin 1 tsp vanilla or almond extract 1 cup chocolate chips Additional chips melted for trim Preheat oven to 350 degrees. Spray a 13×9 inch pan with nonstick baking spray or line with parchment. Combine flour, pie spice, baking powder, salt and soda in a medium bowl. Beat brown sugar and butter in large bowl for 3 minutes or until light. Beat in egg, pumpkin and vanilla. Gradually add flour mixture, beating at low speed just until blended. Spread batter into prepared pan. Bake 25 minutes or until tested done. Cool completely in pan. When cooled remove from pan and cut out leaf and or pumpkin shapes. Trim with melted chocolate. CROCK POT CARAMEL PUMPKIN CAKE 2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda ½ tsp salt ½ tsp pumpkin pie spice 1-1/3 cup granulated sugar 1 cup butter, softened 4 eggs, room temperature 1 can (15 ounce) solid-pack pumpkin 1 jar (16 ounce caramel sauce or ice cream topping Spray a 4-1/2 quart crock pot with nonstick baking spray Combined flour, baking powder, baking soda, salt and pie spice in medium bowl. Beat butter and sugar in large mixing bowl at high speed 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin until well blended. Gradually add flour mixture, beat at low speed until smooth. Spread in crock pot. Cover; cook on high heat for 2 to 2-1/2 hours or until toothpick test comes out clean. Let cake stand uncovered, 10 minutes. Invert onto rack to cool. Place on serving plate and drizzle ½ cup caramel over cake. Serve warm with additional caramel sauce. TOFFEE CREAM PUMPKIN TORTE ¼ cup powdered sugar ¾ cup all-purpose flour 1 tsp cinnamon ½ baking powder ½ tsp baking soda ¼ tsp salt 3 large eggs 1 cup granulated sugar 2/3 cup canned pumpkin TOFFEE CREAM FILLING (recipe follows) Preheat oven to 375 degrees. Coat a jelly roll pan with baking spray and line with parchment or waxed paper. Cover a large wire rack with waxed paper or parchment. Sprinkle paper with the powdered sugar. Stir together dry ingredients. Set aside. Beat eggs and granulated sugar in large bowl with mixer until thickened and yellow. Beat in pumpkin. Stir in flour mixture. Spread evenly in pan. Bake for 15 minutes or until top of cake springs back when lightly touched. Loosen edges from pan and invert out onto prepared wire rack. Peel off paper and cool completely. TOFFEE CREAM FILLING 1 8 ounce package Heath Bits’O Brickle, divided 1 tbsp. water 1 8 ounce package cream cheese, softened 3/4 cup cold whipping cream Reserve ¼ cup toffee bits. Heat remaining toffee bits with water in a saucepan over medium heat, stirring constantly, until toffee is melted. Gradually beat toffee mixture into cream cheese; refrigerate 60 minutes until mixture is stiff like pudding. In a separate bowl beat whipped cream until stiff peaks form but do not over beat. Gradually add topping mixture to whipped cream TO ASSEMBLE CAKE Cut cake crosswise into 4 equal pieces. Place one layer on serving plate; spread with about 3/4 cup of filling. Repeat with remainder of the layers. Trim top of cake with remaining toffee pieces. PUMPKIN ROLL 1 package angel food cake mix 1-1/4 cups water 1-1/4 cups powdered sugar, divided 1 8 ounce package cream cheese, softened 1 container (8 ounce) frozen whipped topping, thawed ½ cup solid pack pumpkin Cream cheese frosting (recipe follows) ½ cup toasted nuts (your choice) Pre heat oven to 350 degrees. Using baking spray, coat bottom and sides of a jelly roll pan. Line with waxed paper or parchment. Beat cake mix and water as directed on package; pour into prepared pan. Bake 17minutes or until tested done. Immediately invert cake onto clean towel sprinkled with ½ cup powdered sugar and remove paper. Starting with the short side, roll cake up jelly-roll style. Place seam side down on a wire rack to cool. Beat cream cheese and remaining ¾ cup powdered sugar in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Fold in the whipped topping and pumpkin; Chill until ready to use. Carefully unroll cake onto serving platter and remove towel. Spread chilled filling evenly over cake. Re-roll; and again place seam side down on platter. If any breakage occurs, not to worry as breaks can be covered with frosting later. Prepare cream cheese frosting and spread over cake. Sprinkle with toasted nuts. Trim off ends of each side and discard scraps. Cover and chill 3 hours prior to serving. CREAM CHEESE FROSTING 2 8 ounce packages of cream cheese-softened ½ cup softened butter 2 cups powdered sugar, sifted 2 tsp vanilla Beat cream cheese and ½ cup softened butter with mixer and medium high speed until fluffy. Add 2 cups powdered sugar and 2 tsp. vanilla beating until smooth and creamy.