Leftover Pumpkins - KMOV.com

Leftover Pumpkins

Pumpkin Caramel Dip

2 cups pumpkin puree from a small pumpkin (keep hollowed out pumpkin to serve the dip inside)
1/2 cup dark brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1 tsp vanilla
1 package (8 ounces) cream cheese, softened
1/4 teaspoon freshly grated nutmeg
½ cup caramel, warm + 2 Tblsp to drizzle on top before serving

Scoop pumpkin from a small pumpkin and remove seeds. Puree in a food processor or blender until smooth. Cream together pumpkin, brown sugar and cream cheese. Add in all spices and vanilla until well blended. Drizzle in warm caramel and fold to mix gently. Refrigerate overnight. Also wrap pumpkin in plastic wrap and refrigerate pumpkin separately from dip. Before serving, scoop the dip into the pumpkin and serve with gingersnaps, graham crackers, apples and pears.

Pumpkin & Cranberry Cous Cous

3 cups small cubed pumpkin
2 Tblsp extra virgin olive oil
1 Tblsp butter
1 small shallots, minced
2 cloves garlic, minced
1 1/2 cups chicken broth
1/2 cup white wine
1/4 cup Parmesan, grated
1/4 cup heavy cream
½ cup dried cherries or cranberries
3/4 cup couscous
2 tbs. parsley - fresh preferred
1 ½ Tblsp fresh sage, finely chopped
Salt & pepper to taste

Heat oven to 400*. Cube pumpkin in small pieces and toss with 2 Tblsp olive oil and salt and pepper. Roast in oven for approximately 20 minutes or until fork tender and caramelized around the edges. Over medium heat, saute shallots and garlic for 2 minutes or unitl shallots are translucent. Add wine, cream, butter and chicken broth and let simmer for 10 minutes. Add dried cherries or cranberries and cous cous. Remove from heat and cover 5 minutes. Fluff the cous cous with a fork. Sprinkle with grated parmesan and fresh chopped sage. 

Pumkin Cannolli’s with Toasted Pecans
(makes 12 cannolli’s)

½ cup  mascarpone cheese
3/4  cup powdered sugar
3/4  cup canned pumpkin
1  tsp. pumpkin pie spice
1/2  cup chopped toasted pecans
1/2 cup whipping cream
1 tsp vanilla 
12 purchased cannoli shells
Powdered sugar for garnish
 
In a large bowl stir together mascarpone cheese, powdered sugar, pumpkin, and pumpkin pie spice until smooth. Fold in 1/4 cup of the nuts. Set aside.
In a chilled mixing bowl beat cream and vanilla with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells by piping one end at a time until each end is full. Sprinkle cannoli ends with remaining nuts. Dust with powdered sugar.


 

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