Fall seems to be in full-swing here in Savannah, considering it is supposed to dip down into the 40s this weekend! I even made a big pot of chili last night to kick-off the cool weather.
In the mean time, I am craving all things PUMPKIN! Yes, I have already drank my weight in half-caff, low-fat Pumpkin Spice Latte's from Starbucks, just in case you are wondering. And I plan on trying out a new recipe for Pumpkin Gnocchi this weekend...I'll let you know how it goes!
Here are two recipes which I've tried and loved. Johnny and I made the Pumpkin Creme Brulee's for Thanksgiving dessert a few years back. It is extremely rich, so you could probably get away with smaller servings. And I just recently made the Pumpkin Cobbler. I love it best warm with a scoop of cinnamon ice cream and/or whipped cream. YUM!!
Pumpkin Crème Brulee
2 c. heavy cream
1 vanilla bean
5 Tbsp. (2.5 oz) sugar, divided
10 egg yolks, beaten
¼ tsp. cinnamon
¼ tsp. allspice
1/8 tsp. powdered ginger
1 c. pumpkin puree
1 c. sugar for tops, or as needed
Combine the heavy cream, vanilla and half of the sugar in a saucepan and bring to a boil.
In a separate bowl, combine the egg yolks and remaining sugar. Add 1/3 of the hot liquid to the egg mixture, stirring constantly. Add the egg yolk mixture to the remaining hot cream, stirring constantly. Sire in the cinnamon, allspice and ginger. Fold in the pumpkin puree.
Fill buttered ramekins 7/8 full, place in a water bath. (Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up the sides of the ramekins.) Bake at 325° until just barely set, cook 30 minutes, chill overnight.
Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a pan surrounded with ice (so the custard does not become reheated when caramelizing the top). Caramelize sugar under the broiler or with a torch.
Pumpkin Cobbler - from THIS site
6 eggs, beaten
3 cups cooked pumpkin
2 1/4 cups sugar
1/4 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
3/4 tsp. cloves
1 spice cake mix (or yellow cake mix if you prefer)
1/2 cup butter, melted
1/2 cup chopped nuts, optional
Mix eggs, pumpkin, sugar, salt and spices. Pour into a greased 9x13 cake pan. Sprinkle cake mix over the top. Pour melted butter all over the cake mix. Sprinkle nuts on top. DO NOT MIX. Cover with foil and bake at 325 for 40 minutes. Uncover and bake for an additional 40 minutes.