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Pumpkin and spice

  • Published at 04:28 pm September 6th, 2017
  • Last updated at 05:54 pm September 6th, 2017
Pumpkin and spice
Meals are never really complete without in a little sweet indulgence afterwards. While chocolate is probably the first thing that comes to mind when we think of sweet endings, there are of course a number of ingredients, even vegetables, that make for beautiful desserts. Here are a couple of sweet dishes featuring pumpkin that are bound to appeal to anyone, whether you have a sweet tooth or not.

Pumpkin Pie Pudding


2 cups pumpkin, cut into chunks 1 ½ cup evaporated milk 3/4 cup sugar 1/2 cup biscuit/baking mix 2 large eggs, beaten 2 tbsp butter, melted 2 ½ tsp cinnamon powder 2 tsp vanilla extract Sweetened whipped cream or vanilla ice cream, optional


Whisk together the pumpkin, milk, sugar, eggs and butter in a bowl. Add in the powdered cinnamon and vanilla extract, stir well so that all products are mixed together and form a smooth, thick paste. Transfer the mixture into ramekins or small oven proof cups and place on a large tray. Fill the tray halfway with hot water and carefully place in the oven and bake at 180°C for about an hour or until the puddings have set. Serve hot with an ample amount of ice cream or a dash of whipped cream.

Pumpkin Whoopie Pies With Maple Spice Filling


For the pie: 3 cups all-purpose flour 2 tsp ground ginger 1 tsp ground cinnamon 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 can pumpkin purée 2 cup light-brown sugar 1 cup canola oil 2 large eggs 2 tbsp dark molasses For the maple spice filling: 1 cup cream cheese 5 tbsp unsalted butter 1 tbsp maple syrup 13 tsp ground cinnamon 1 pinch ground cloves 13 tsp salt 3 cup sugar


In a medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, and salt. Use another bowl to beat together the pumpkin puree, brown sugar, oil, eggs, and molasses with an electric mixer for about three minutes. Scrape down sides of bowl as you wouldn’t want any one that delicious mixture to go to waste. Reduce mixer speed to low and gradually add the flour mixture and fold for 30 seconds. Cover and refrigerate batter until chilled, about 30 minutes. Preheat oven to 350°F. Transfer batter to a pastry bag fitted with a large plain tip and draw out circles onto parchment-lined baking sheets, spacing whoopies 1 1/2 inches apart. Bake until whoopies are deep orange and spring back when touched, which is for about 20 minutes, rotating baking sheets halfway through.

To make filling:

In the bowl beat together the cream cheese and butter until fluffy. Pour in maple syrup, cinnamon, cloves, and salt, and mix for 30 seconds. Gradually add sugar and mix for about one minute. If filling is too soft to hold its shape, add more sugar. Make sure you add only one tablespoon at a time, until desired consistency is formed.

To fill pies:

Turn half the whoopies over so they are bottom-side up. Using a pastry bag or butter knife, add ample amount of the maple spice filling onto each whoopie bottom. Top with remaining whoopies. Bite into these tasty treats and enjoy!
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