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1 Pumpkin Creme Brulee INGREDIENTS 3 mini pumpkins 2 tbsp cinnamon sugar 1/2 cup sugar 5 egg yolks 1 1/2 cups heavy cream 1 cinnamon stick 2 cloves 3 allspice berries 1 tsp vanilla 1 cup pumpkin purée METHOD Remove stems and all the seeds from pumpkins. Sprinkle pumpkins with the cinnamon sugar, wrap them in aluminum foil. Bake for 30 min at 180C/350F. Combine the egg yolks with sugar. Add cream, cinnamon stick, cloves, allspice and vanilla to the saucepan, bring it to a boil and remove from heat. Pour cream with spice through a sieve. Add it into the yolk mixture. Add pumpkin puree. Pour cream mixture into the prepared pumpkins Bake 20 min at 180C/350F Top each pumpkin with a thin layer of sugar and grill for a few minutes 2 Warm milk pumpkin donuts INGREDIENTS 50 g butter 100 g granulated sugar 250g baked pumpkin 350 g all-purpose flour 1 egg zest of one lemon 1 teaspoon ground cinnamon 20 g yeast 80 ml warm milk 2 tbsp olive oil vegetable oil for frying coating 100 g sugar 1 tbsp cinnamon METHOD Put pumpkin, butter and sugar in food processor and pulse it until smooth. In a big bowl combine flour, an egg, cinnamon, lemon zest, pumpkin mixture and yeast immersed in warm milk. Mix it well with your hands and let the dough sit for two hours at room temperature. Roll out the dough and shape donuts as in the video. Fry them in deep oil for a few minutes on each side. Coat the donuts in cinnamon-sugar mixture and serve. 3 Pumpkin pie INGREDIENTS For the pastry: 1 2/3 cup flour; a pinch of salt; 100 g (3.5 oz) butter, cold, cut into cubes; 2-3 tbsp cold water. For the filling: 1 cup sugar; 1 tsp of each ground cinnamon, ginger, nutmeg; a pinch of salt; 2 eggs; 400 g (14 oz) pumpkin puree; 1 1/3 cup full-fat cream. METHOD Preheat oven to 230 C (450 F). For the pastry whisk flour with salt and add cold butter in. Combine with your hands until fine crumbs form. Add cold water and knead for about 30 seconds or until pastry comes together. Make pastry into a ball, cover and chill in fridge for at least 30 minutes. Meanwhile make pumpkin filling by whisking all of the listed ingredients together. Roll out short crust pastry and transfer it into a cake or pie pan making regular pie shell. To prevent shirking in the oven you can freeze the pie crust for about 30 minutes. Pour pumpkin filling in and transfer into the oven. Lower the temperature to 170 C (340 F) and bake for 50-60 minutes or until slightly jiggling in the center. 4 Pumpkin spice truffles INGREDIENTS 55g cream cheese 2 tbsp confectioners' sugar 1/3 cup pumpkin puree 175g graham cracker crumbs 1/2 tsp pumpkin pie spice 1/2 tsp ground cinnamon 113g white chocolate 200g dark chocolate 50g graham cracker crumbs METHOD 1.Beat the cream cheese and sugar together. 2.Add the pumpkin and beat until combined. 3.Add the graham cracker crumbs, pumpkin pie spice, cinnamon and melted chocolate. 4.Refrigerate mixture 1 hour or up to 24 hours. 5.Begin rolling chilled mixture into balls and place them on the baking sheet. 6.Chill in the refrigerator for 30 minutes 7.Melt the chocolate. 8.Dip balls in a chocolate and put it on a baking sheet 9.Top truffles with a graham cracker crumbs. About us: ‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques. Subscribe to Cookist Wow: http://cooki.st/LaxZR Have fun with us: http://cooki.st/U93B4 Follow us: Facebook: https://www.facebook.com/CookistWow/ Instagram: https://www.instagram.com/cookistwow/ For any content use please feel free to contact licensing@ciaopeople.com https://video.cookist.com/video/an/XaXBeOSwK2iFRhUa
