Best 5 Pumpkin And Brown Sugar Cr Recipes

PUMPKIN DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
• Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
• In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
• In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
• Bake 45 to 50 minutes, until top is golden.

THE GREAT PUMPKIN PIE RECIPE

Steps:

• Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You'll have extra, but they're great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
• Make the pie crust through step 5 according to my directions, tips, and pictures in my pie crust recipe. Or use store-bought.
• Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
• Preheat oven to 375°F (190°C).
• Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
• Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
• Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

PUMPKIN BREAD

Steps:

• Place all the ingredients in a bowl and use a fork or your fingers to mix the ingredients together until it is well combined and resembles wet sand.
• Preheat the oven to 350 degrees F. Butter and flour an 8.5 x 4.5-inch loaf pan.
• Melt the butter in a small saucepan over low heat to prevent splatter and avoid evaporation. Remove the butter from the heat and set it aside.
• Put the flour, salt, baking soda, and baking powder in a medium-sized bowl. Whisk for 30 seconds to combine.
• Place the white sugar, brown sugar, cinnamon, nutmeg, cloves, and ginger, in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
• Add the eggs and whisk until thoroughly combined and the sugar starts to dissolve. Add the melted butter, whisk until incorporated, and then add pumpkin puree and whisk to combine. Add the buttermilk and whisk until thoroughly incoporated.
• Add all the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are thoroughly mixed in. There may be a few lumps and that is okay. Do not overmix.
• Pour the batter into a loaf pan and use an offset spatula to spread the batter evenly across the pan. Sprinkle the streusel on top. Bake for 55-65 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or the center registers at 202°F. Rotate the pan after the first 25 minutes.
• Remove from the oven and allow to cool in the loaf pan for 10 minutes. Remove the bread from the pan and place on a cooling rack. Allow the bread to cool to room temperature before slicing.
• Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.

PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

ROASTED PUMPKIN WITH BROWN SUGAR

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut pumpkin into pieces and remove skin. Cut away seeds and fibrous tissue; discard. Rub oil onto pumpkin pieces, followed by brown sugar. Place onto a baking sheet.
• Roast in the preheated oven until tender, 30 to 40 minutes.