BUTTERSCOTCH PUMPKIN PUFFS
Yummy things come in these little pudding-rich "packages." The puffs can be made and frozen in advance, then filled before serving for a time-saving dessert. -Michelle Smith, Running Springs, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine pudding mix, milk and spices; beat on medium speed for 30 seconds. Blend in pumpkin and whipped topping if desired. Refrigerate for 1 hour or overnight., In a medium saucepan, combine water, butter and salt; bring to a boil. Reduce heat to low; add flour all at once and stir until a smooth ball forms. Remove from the heat; add eggs, one at a time, beating well after each addition with an electric mixer. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Remove from the oven; turn oven off. Cut a slit halfway through each puff and return to the oven for 30 minutes with the oven door open. Cool on a wire rack. Just before serving, spoon about 1 tablespoon filling into each puff. Dust with confectioners' sugar and drizzle with melted chocolate.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN BUTTERSCOTCH COOKIES
I obtained this recipe from my cooking teacher of four years.
Provided by Gio_Bowers
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
- Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
- Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
- Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 30 g, Cholesterol 20.7 mg, Fat 9.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 226.2 mg, Sugar 18.5 g
PUMPKIN CREAM PUFFS
Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.
Provided by CarolynWG
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
- Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
- To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
- Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
- Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g
BUTTERSCOTCH PUDDING WITH PUMPKIN WHIPPED CREAM AND CHOCOLATE TOFFEE CHIPS
Provided by Tyler Florence
Categories dessert
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla beans into the pan, then add the beans and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat.
- In a small bowl, whisk the cornstarch together with 1 cup of the warmed milk until smooth. Then whisk in the eggs.
- Slowly pour the remaining 4 cups of warmed milk into the melted brown sugar mixture, whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook, whisking constantly, until the mixture thickens and reaches the texture of hot fudge, 1 to 2 minutes. Remove from the heat. Remove the vanilla beans, then stir in the salt and the Scotch and pour the pudding into 8 to 12 serving glasses. Cover with plastic wrap, making sure to press it directly on the surface of the pudding.
- Serve with Pumpkin Whipped Cream, chopped toffee and chocolate toffee chips.
- Add the heavy cream and confectioners' sugar to a cold metal bowl and whisk until it forms softs peaks. Stir in the vanilla, allspice, cinnamon and clove and continue to whisk until the cream forms stiff peaks. With a spatula, gently fold in the pumpkin pie filling.
BUTTERSCOTCH PUMPKIN PIE
This recipe was found on the internet, but for the life of me I can't remember where! I was intrigued with it not only because it included butterscotch chips but also because of its lattice top!! NOTE: Lattice pie cutters are available at baking & home supply stores.
Provided by Sydney Mike
Categories Pie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F, then unroll one of the pastry crusts & fit it into a 9-inch pie plate. Refrigerate until ready to fill.
- In a small saucepan, combine butterscotch chips & heavy cream, & turn heat up to medium, heating about 5 minutes, whisking occasionally, until smooth, then set aside to cool slightly.
- Meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
- Slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
- Unroll 2nd crust/dough, AND IF USING A LATTICE PIE CUTTER, spread the crust/dough on top of the cutter. Then use a rolling pin to roll across the dough to cut & create the lattice pattern. Carefully remove piecrust from lattice cutter, trying not to stretch it, & place it on top of the pie.Fold over edge & crimp decoratively.
- IF YOU HAVE NO LATTICE PIE CUTTER, use small cookie cutters to create a design (OR carve a jack-o-lantern face !) & proceed as indicated above.
- Bake for 25 minutes, then reduce temperature to 350 degrees F & bake an additional 35 minutes, until crust is browned & pie puffs slightly, covering edge of pie with foil if it is browning too quickly.
- Cool at room temperature on wire rack.
Nutrition Facts : Calories 293.8, Fat 18.5, SaturatedFat 7.8, Cholesterol 42.9, Sodium 239.5, Carbohydrate 29.1, Fiber 1.4, Sugar 11.9, Protein 3.5
BUTTERSCOTCH PUMPKIN FUDGE
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (117 servings).
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH CHIP PUMPKIN COOKIES
Make and share this Butterscotch Chip Pumpkin Cookies recipe from Food.com.
Provided by southern chef in lo
Categories Drop Cookies
Time 19m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Cream eggs and butter until light and fluffy.
- Add the sugar and pumpkin; mix well.
- Add vanilla, flour, salt, baking soda, baking powder, and cinnamon; mix well.
- Stir in butterscotch chips.
- Drop by teaspoonfuls onto ungreased cookie sheet.
- Bake at 375°F for 12 to 14 minutes or until firm.
- Remove to wire rack to cool.
Nutrition Facts : Calories 100.5, Fat 4.1, SaturatedFat 2.8, Cholesterol 11.9, Sodium 106.4, Carbohydrate 14.9, Fiber 0.3, Sugar 8.9, Protein 1.1
More about "butterscotch pumpkin puffs food"
PUMPKIN BEER BUTTERSCOTCH MOUSSE PUFFS - EVIL …
From evilshenanigans.com
Estimated Reading Time 5 mins
BUTTERSCOTCH PUMPKIN PUDDING - DAILY DISH RECIPES
From dailydishrecipes.com
5/5 (1)Category Desserts And SweetsCuisine AmericanTotal Time 30 mins
BUTTERSCOTCH PUMPKIN MUFFINS - MESS FOR LESS
From messforless.net
BUTTERSCOTCH PUMPKIN MUFFINS - THIS GAL COOKS
From thisgalcooks.com
PUMPKIN BUTTERSCOTCH MUFFINS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BUTTERSCOTCH PUMPKIN FUDGE - MOM ON TIMEOUT
From momontimeout.com
BUTTERSCOTCH PUMPKIN BREAD - LITTLE SWEET BAKER
From littlesweetbaker.com
PUMPKIN BUTTERSCOTCH BARS - SKINNYTASTE
From skinnytaste.com
CHEWY PUMPKIN SPICE COOKIES WITH BUTTERSCOTCH CHIPS
From icecreaminspiration.com
PUMPKIN BUTTERSCOTCH MUFFINS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN BUTTERSCOTCH BREAD - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
BUTTERSCOTCH PUDDING BROWNED BUTTER PUMPKIN BREAD - CHINDEEP
From chindeep.com
BUTTERSCOTCH PUMPKIN PUDDING COOKIES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BUTTERSCOTCH PUDDING – SMITTEN KITCHEN
From smittenkitchen.com
"PUMPKIN BEER BUTTERSCOTCH MOUSSE PUFFS" - RECIPES ON SPOONACULAR
From spoonacular.com
PUMPKIN PASTRY - MAMA LOVES FOOD
From mamalovesfood.com
BUTTERSCOTCH PUMPKIN FUDGE RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
BUTTERSCOTCH CREAM PUFFS RECIPE BY AMERICANFOODIE | IFOOD.TV
From ifood.tv
BUTTERSCOTCH CARAMEL PUMPKIN DIP (NO BAKE) - THE CHUNKY CHEF
From thechunkychef.com
PUMPKIN SPICE CAKE MUFFINS – BUTTERSCOTCH & WALNUTS
From cookbookforone.com
THREE PUMPKIN RECIPES TO TRY THIS FALL | WARRENTON TOYOTA
From warrentontoyota.com
BUTTERSCOTCH PUMPKIN PUFFS | RECIPE | COOKING AND BAKING, …
From pinterest.ca
BUTTERSCOTCH PUMPKIN PUFFS | REEREE YARBROUGH | COPY ME THAT
From copymethat.com
PUMPKIN BUTTERSCOTCH MUFFINS - FOOD NEWS
From foodnewsnews.com
WARRENTON, VA PUMPKIN PATCH FARMS AND PUMPKIN PICKING GUIDE
From americantowns.com
21 EASY PUMPKIN SCONES - HEALTHY PUMPKIN SCONE RECIPES
From countryliving.com
BUTTERSCOTCH PUFF CANDY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUTTERSCOTCH PUMPKIN PUFFS RECIPE - MASTERCOOK
From mastercook.com
BUTTERSCOTCH PUMPKIN PUFFS - SUBMITTED BY: LINDA WHITEAKER # ...
From pinterest.co.uk
BUTTERSCOTCH PUMPKIN PIE RECIPE - A COZY KITCHEN
From acozykitchen.com
PUMPKIN BEER BUTTERSCOTCH MOUSSE PUFFS | BAKING AND COOKING …
From mastercook.com
BUTTERSCOTCH POT DE CRèME + A PUMPKIN VERSION - ZOëBAKES
From zoebakes.com
PUMPKIN BUTTERSCOTCH ANGEL FOOD PUDDING - PASTRY CHEF ONLINE
From pastrychefonline.com
PUMPKIN BUTTERSCOTCH FUDGE BARS RECIPE | QUAKER OATS
From quakeroats.com
BUTTERSCOTCH PUMPKIN OATMEAL COOKIES (GLUTEN-FREE) - SAVOR THE …
From savorthebest.com
BUTTERSCOTCH PUMPKIN MUFFINS | BAKING, FOOD, YUMMY FOOD
From pinterest.ca
BUTTERSCOTCH PUMPKIN PUFFS | RECIPE | CANNED PUMPKIN RECIPES, …
From pinterest.com
PUMPKIN BUTTERSCOTCH ANGEL FOOD PUDDING | TASTINGSPOONS
From tastingspoons.com
SOFT PUMPKIN COOKIES {WITH BUTTERSCOTCH CHIPS} - THE FRESH COOKY
From thefreshcooky.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love