Butterscotch Pumpkin Sauce Food

BUTTERSCOTCH PUMPKIN MOUSSE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

PUMPKIN BUTTERSCOTCH COOKIES

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.

PUMPKIN WONTONS WITH BUTTERSCOTCH SAUCE

Steps:

• For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels., For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.

PUMPKIN BUTTERSCOTCH BLONDIE PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the graham cracker crumbs and granulated sugar in a large bowl. Stir in the melted butter until evenly moistened. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (use the bottom of a measuring cup to help). Bake until firm and golden, 12 to 14 minutes. Transfer to a rack to cool completely, about 30 minutes.
• Meanwhile, make the filling: Melt the butter in a medium saucepan over medium-high heat. Whisk in the pumpkin and brown sugar to dissolve. Remove from the heat and whisk in the egg, vanilla, cinnamon, ginger and salt. Whisk in the flour until smooth, then stir in the butterscotch chips. Scrape the filling into the crust and smooth the top.
• Bake the pie until the top is golden and begins cracking and a toothpick comes out mostly clean, 30 to 35 minutes. Transfer to a rack to cool completely, at least 2 hours.
• Meanwhile, make the ganache: Combine the white chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until almost melted, about 1 minute 30 seconds; stir until smooth. (It's OK if a little oil separates out.) Stir in the pumpkin puree until smooth.
• Gently pour the pumpkin ganache onto the cooled pie and spread to the edges. Top with shaved white chocolate. Refrigerate the pie until set, about 40 minutes. Return to room temperature before serving.

BUTTERSCOTCH PUMPKIN SAUCE

Steps:

• 1. In a saucepan, add butter, brown sugar, and scotch. On medium, whisk continually, until sugar is totally melted.
• 2. Add cream and vanilla. Continue to mix. Lower heat to low/medium.
• 3. Then add pumpkin, salt, and spices. Mix well. Then allow to bubble for about 5-10 minutes. I am using this sauce in both my https://www.justapinch.com/recipes/breakfast/fruit-breakfast/butterscotch-pumpkin-oatmeal.html and https://www.justapinch.com/recipes/dessert/cake/butterscotch-pumpkin-monkey-bread-from-scratch.html.

PUMPKIN BUTTERSCOTCH BREAD

Steps:

• Pre-heat oven to 350°F.
• In your mixer, in a large bowl, beat together the shortening and the sugar. (Mix on medium-high for about 4 minutes, until light in texture, and little air bubbles are visible)
• Beat in the eggs, pumpkin, water and vanilla.
• Add the flour, baking powder, baking soda, salt, nutmeg, stirring to blend.
• Use a wooden spoon to mix in the butterscotch morsels.
• Spoon the batter into two well-greased 9" x 5" loaf pans.
• Bake the bread for 1 hour, or until a toothpick inserted in the middle come out clean.
• Remove the bread from the oven and cool for at least 30 minutes on a rack. Slide a sharp knife along the edges of the bread in the pan to help loosen the bread away from the pan. Carefully invert the pan, tap a couple times on the bottom and remove the bread. Set upright on a baking rack. Let cool completely, about 2 hours.
• In a small-medium bowl, mix together that confectoners sugar, melted butter, milk and vanilla. Drizzle over the bread with a spoon.
• Slice and serve, or loosely wrap in plastic wrap until ready to serve.

BUTTERSCOTCH PUMPKIN CAKE

Steps:

• Preheat oven to 350°F.
• Grease 12-cup Bundt pan.
• Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Cool to room temperature.
• Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
• Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
• Stir in flour mixture.
• Spoon batter into prepared bundt pan.
• Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
• Sprinkle with powdered sugar if desired.

PUMPKIN BUTTERSCOTCH SPICE CAKE TRIFLE

Steps:

• Prepare spice cake mix according to instructions on the box. Allow to cool completely.
• Break up the cake into coarse crumbs and crumbles. Reserve 1/4 c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions.
• In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside.
• In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.
• To assemble the trifle, from bottom to top, it will be as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish. Got it? :)
• To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom.
• Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs.
• Sprinkle a second portion of the cake crumbs.
• Gently spread half of the Cool Whip mixture over the cake crumbs.
• Sprinkle the third portion of cake crumbs over the Cool Whip.
• Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs.
• Sprinkle the fourth and final layer of cake crumbs.
• Spread remaining Cool Whip mixture.
• Garnish with toffee bits, or the 1/4 c. reserved cake crumbs - whichever you chose.
• Enjoy!

BUTTERSCOTCH PUMPKIN PUDDING CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
• Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

PUMPKIN BREAD WITH BUTTERSCOTCH STREUSEL TOPPING

Steps:

• Preheat the oven to 180C/350F
• In a large bowl mix pumpkin, sugar, oil and egg and beat with an electric mixer for 2 minutes.
• In a separate bowl combine sifted flour, baking soda, baking powder, salt and all spices.
• Add dry ingredients to the wet ingredients and mix until combined for about 2 minutes.
• Make the butterscotch streusel topping by combining flour and all spices in a small mixing bowl, add softened butter and mix it with your hands until the mixture reminds large oat flakes.
• Mix in chopped walnuts and butterscotch chips.
• Line your loaf pan with some parchment paper or grease it well and pour the pumpkin loaf batter in it.
• Top with the streusel topping and bake for 1 hour to 1 hour 10 minutes or until a toothpick comes out clean when the cake is pierced.
• Cool in the pan for 30 minutes, then remove on a wire rack and cool completely.

PUMPKIN PANCAKES WITH SALTED PECAN BUTTERSCOTCH

Steps:

• Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft - different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
• Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
• Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
• Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches - have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan - they will spread a little as they cook, so leave some space between each pancake and don't overcrowd the pan. Cook over a low-medium heat. Don't touch the pancakes until you see a few bubbles appear on the surface - have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
• Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.

BUTTERSCOTCH PECAN PUMPKIN COOKIES

Steps:

• In a large mixing bowl, cream together the butter and sugars.
• Add pumpkin, egg, and vanilla, beating until combined.
• In another large bowl, combine flour, baking powder, baking soda, and spices.
• Add dry ingredients to pumpkin mixture and beat until just combined.
• Fold in butterscotch chips and toasted pecans.
• Drop on parchment paper or silicone mat-lined cookie sheets by tablespoonfuls.
• Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned, and centers appear set.
• Remove cookies to a wire rack. Cool completely.

HOME

Steps:

• Preheat oven to 350° F. Grease 12-cup Bundt pan.
• Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
• Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.
• Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar.
• Heat evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining 2/3 cup morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving. Serve sauce with cake.