Pumpkin stuff

PUMPKIN BURGER
Whisk together beaten egg, chili and garlic powder and cinnamon. Combine mashed black beans, canned pumpkin, rolled oats and the egg mixture to form a mixture that is sticky yet holds together. Shape into patties and bake in a 375° oven, turning once, for about 15 minutes. Assemble with burger fixings.

TRIFFLE
Season the canned pumpkin with pumpkin pie spice (or a mixture of ground cloves, cinnamon and ginger) and pure vanilla extract, then fold in marshmallow cream. Layer in a trifle bowl with crushed graham crackers and candied pecans.

FLAN
* 6 large eggs
* 6 large egg yolks
* 1 3/4 cups sugar
* 1 teaspoon orange zest
* 2 1/3 cups heavy cream
* 1 cup milk
* 5 whole cloves
* 3 whole star anise
* 1 cardamom pod, cracked
* 1 teaspoon vanilla extract
* 1 15-ounce can pumpkin purée
* special equipment
12 6-ounce ramekins

Whisk eggs, egg yolks, 3/4 cups sugar, and orange zest in a large heatproof bowl. Bring 2 cups heavy cream, milk, cloves, star anise, cinnamon sticks, and cardamom pod to a simmer in a large saucepan over medium heat; slowly whisk into egg mixture. Steep 30 minutes. Strain. Whisk in vanilla extract and pumpkin purée. Chill 3 hours.

Stir 1 cup sugar and 1/4 cup water in a small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 10 minutes. Stir in 1/3 cup heavy cream (caramel will bubble vigorously). Divide caramel among ramekins; chill until set. Divide custard among ramekins; place in a large pan. Add hot water to pan to come halfway up sides of ramekins; cover pan with foil. Bake at 350° until center is just set, 20–25 minutes. Chill until cold. Invert onto plates.

PUMPKIN BREAD
* 1 cup butter or margarine, softened
* 3 cups sugar
* 3 eggs
* 3 cups all-purpose flour
* 1 tablespoon baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 1/2 teaspoons ground nutmeg
* 1 (16 ounce) can solid pack pumpkin

In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Origami Witch Pumpkin Spider Bat and Cat

Witch

Pumpkin

Spider

Bat

Cat

My Pumpkin Beverage

1/2 cup pumpkin
1 vanilla ice cream bar
1 cup milk
ice
1/4 water
2 tablespoon Splenda
cinnamon
cap of vanilla

Mix it all in blender.
Serve with top with cool whip.

This makes 1 serving 14oz.

Budin de Calabaza, my way

So, my aunt finally gave me the recipe for her budin de calabaza. I tweaked it to my taste and came out with this:

1 pumpkin can (3.5 cups of mashed pumpkin)
2 cups milk
4 eggs
2 tablespoons salt
1.5 cup Splenda
2 tablespoons butter
2 tablespoons cinnamon
1 tablespoon ginger
1 tablespoon almond
1 tablespoon vanilla
1 handful almonds
1 box raisins

Heat oven 450.
Mix it all.
Put mix on a pan (you should put some sugar in the pan and melt is before pouring the mix... I placed some more Splenda on the pan and since it did not melt well kept going and placed mix over it).
Place in oven.
450 for first 15 minutes
325 for 45 minutes

Check if it is thick. Use wood stick, if nothing sticks to it then it's done.
Take out. Let it get cold.
Cover & place in the fridge.
Serve chilled with Cool Whip.
Yum!