Welcome to pumpkin season


By Kitsey Burns Harrison - kburns@yadkinripple.com



Happy fall, y’all! | Kitsey’s Kitchen


No-Bake Pumpkin Cheesecake (Recipe from cincyshopper.com)

(I personally call it Pumpkin Fluff Pie)

Ingredients

Crust:

• 30 graham crackers

• 5 tbsp melted butter

• 2 tbsp sugar

(Or you can cheat, like I did, and use pre-made graham cracker crusts.)

Filling:

• 16 oz softened cream cheese

• 1/2 cup sugar

• 1/2 cup brown sugar

• 15 oz pumpkin puree

• 1 tsp vanilla

•1 tbsp pumpkin pie spice

• 16 oz heavy whipping cream

Directions:

Crush graham crackers in food processor. Add melted butter and sugar and pulse to incorporate. Press mixture into bottom an partially up the sides of a springform pan. Refrigerate at least 30 minutes to firm. (Or you can totally cheat, like me, or if you don’t have a springform pan and use pre-made crusts. There’s enough filling for two pre-made graham cracker crusts.)

In a large bowl, beat cream cheese, brown sugar and sugar until creamy. Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended. Whip heavy cream until stiff peaks form. Fold pumpkin mixture into whipped cream. Spread evenly into crust.Refrigerate at least 2-3 hours before serving. Garnish with additional whipped topping if desired.

♦ ♦ ♦

Pumpkin Spice Latte (Recipe from inspiredtaste.net)

Yield: 2 drinks

Ingredients:

• 2 cups milk

• 2 tablespoons pumpkin puree

• 1 to 3 tablespoons sugar

• 1 tablespoon vanilla extract

• 1/2 teaspoon pumpkin pie spice, plus more for serving

• 1/2 cup strong hot coffee

• Whipped cream, for serving

Directions

Heat the milk, pumpkin, and sugar. Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Whisk in the vanilla, spices, and coffee. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee. Serve the drinks. Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.

It’s the most wonderful time of the year for those who love all things pumpkin. As soon as September arrives, folks seem to be ready to eat and drink everything made with pumpkin.

A quick survey of my friends on Facebook and I got a long list of things people like to eat this time of year involving pumpkin. Pumpkin coffee, pumpkin pie, pumpkin roll, pumpkin bread, pumpkin dip, pumpkin pancakes, pumpkin pound cake, pumpkin cheesecake, pumpkin muffins, pumpkin scones, pumpkin beer, pumpkin chili and pumpkin butter were among the favorites.

I, too, am a lover of all things pumpkin. Heaven help us if we ever get a Starbucks in Yadkin County and I can get a pumpkin spice latte whenever I want one. I admit I am a pumpkin spice latte snob. I tried one last year not from Starbucks and I didn’t care for it. I did, however, make my own recently and it was pretty tasty.

So far this pumpkin spice season, I have made several dishes using this favorite fall flavor. Have a favorite pumpkin recipe? I’d love to try it. Feel free to email it to me at kburns@yadkinripple.com. Below are two recipes I’ve made so far. Give them a try!

No-Bake Pumpkin Cheesecake (Recipe from cincyshopper.com)

(I personally call it Pumpkin Fluff Pie)

Ingredients

Crust:

• 30 graham crackers

• 5 tbsp melted butter

• 2 tbsp sugar

(Or you can cheat, like I did, and use pre-made graham cracker crusts.)

Filling:

• 16 oz softened cream cheese

• 1/2 cup sugar

• 1/2 cup brown sugar

• 15 oz pumpkin puree

• 1 tsp vanilla

•1 tbsp pumpkin pie spice

• 16 oz heavy whipping cream

Directions:

Crush graham crackers in food processor. Add melted butter and sugar and pulse to incorporate. Press mixture into bottom an partially up the sides of a springform pan. Refrigerate at least 30 minutes to firm. (Or you can totally cheat, like me, or if you don’t have a springform pan and use pre-made crusts. There’s enough filling for two pre-made graham cracker crusts.)

In a large bowl, beat cream cheese, brown sugar and sugar until creamy. Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended. Whip heavy cream until stiff peaks form. Fold pumpkin mixture into whipped cream. Spread evenly into crust.Refrigerate at least 2-3 hours before serving. Garnish with additional whipped topping if desired.

♦ ♦ ♦

Pumpkin Spice Latte (Recipe from inspiredtaste.net)

Yield: 2 drinks

Ingredients:

• 2 cups milk

• 2 tablespoons pumpkin puree

• 1 to 3 tablespoons sugar

• 1 tablespoon vanilla extract

• 1/2 teaspoon pumpkin pie spice, plus more for serving

• 1/2 cup strong hot coffee

• Whipped cream, for serving

Directions

Heat the milk, pumpkin, and sugar. Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Whisk in the vanilla, spices, and coffee. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee. Serve the drinks. Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.

Kitsey Burns Harrison is a reporter for The Yadkin Ripple, here she shares her musings on food, life and love. She can be reached at 336-518-3049 or on Twitter and Instagram @RippleReporterK.

Happy fall, y’all! | Kitsey’s Kitchen
http://yadkinripple.com/wp-content/uploads/2016/09/web1_pumpkins-1.jpgHappy fall, y’all! | Kitsey’s Kitchen

By Kitsey Burns Harrison

kburns@yadkinripple.com

No-Bake Pumpkin Cheesecake (Recipe from cincyshopper.com)

(I personally call it Pumpkin Fluff Pie)

Ingredients

Crust:

• 30 graham crackers

• 5 tbsp melted butter

• 2 tbsp sugar

(Or you can cheat, like I did, and use pre-made graham cracker crusts.)

Filling:

• 16 oz softened cream cheese

• 1/2 cup sugar

• 1/2 cup brown sugar

• 15 oz pumpkin puree

• 1 tsp vanilla

•1 tbsp pumpkin pie spice

• 16 oz heavy whipping cream

Directions:

Crush graham crackers in food processor. Add melted butter and sugar and pulse to incorporate. Press mixture into bottom an partially up the sides of a springform pan. Refrigerate at least 30 minutes to firm. (Or you can totally cheat, like me, or if you don’t have a springform pan and use pre-made crusts. There’s enough filling for two pre-made graham cracker crusts.)

In a large bowl, beat cream cheese, brown sugar and sugar until creamy. Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended. Whip heavy cream until stiff peaks form. Fold pumpkin mixture into whipped cream. Spread evenly into crust.Refrigerate at least 2-3 hours before serving. Garnish with additional whipped topping if desired.

♦ ♦ ♦

Pumpkin Spice Latte (Recipe from inspiredtaste.net)

Yield: 2 drinks

Ingredients:

• 2 cups milk

• 2 tablespoons pumpkin puree

• 1 to 3 tablespoons sugar

• 1 tablespoon vanilla extract

• 1/2 teaspoon pumpkin pie spice, plus more for serving

• 1/2 cup strong hot coffee

• Whipped cream, for serving

Directions

Heat the milk, pumpkin, and sugar. Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Whisk in the vanilla, spices, and coffee. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee. Serve the drinks. Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.

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