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Italian Sausage Bread
Italian

Italian Sausage Bread

3.3

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
  2. 2 Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
  3. 3 In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
  4. 4 Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

By HoneeBee

Pumpkin Cannoli
Dessert Italian

Pumpkin Cannoli

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
  3. 3 Beat cream in a chilled bowl with an electric mixer until stiff peaks form.
  4. 4 Fold into pumpkin mixture.
  5. 5 Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell.
  6. 6 Garnish the ends with sprinkles and confectioners' sugar.

By chefchristabug

Pumpkin-Coffee Tiramisu
Dessert Italian

Pumpkin-Coffee Tiramisu

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
  2. 2 In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
  3. 3 In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
  4. 4 Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
  5. 5 Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
  6. 6 Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

By In The Raw

Pumpkin Pizzelle
Dessert Italian

Pumpkin Pizzelle

2.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Preheat pizzelle iron according to manufacturer's instructions.
  2. 2 Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice in a bowl.
  3. 3 Beat sugar and eggs with an electric mixer in a separate bowl until smooth. Beat in the butter until blended, then add pumpkin purée and vanilla extract. Add flour mixture and mix on medium speed until smooth.
  4. 4 Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Cool on waxed paper.

By Lindsay

Butternut Squash Soup With Sage and Sausage
Soup Italian

Butternut Squash Soup With Sage and Sausage

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
  2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
  3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Pumpkin Butter IV

Pumpkin Butter IV

4.4

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

By Bea Gassman

Sparkling Apple Cider Mimosa
Drink

Sparkling Apple Cider Mimosa

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add sugar and pumpkin spice seasoning to a bowl; mix.
  2. 2 Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
  3. 3 Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

By Chateau Ste Michelle

Pumpkin Butter II

Pumpkin Butter II

4.5

Prep
Cook
Total

Instructions

  1. 1 In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
  2. 2 Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
  3. 3 Transfer to sterile containers, and chill in the refrigerator until serving.

By Sara

Maple Butter

Maple Butter

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

By paynes

Make-Ahead Hot Buttered Rum Mix
Drink

Make-Ahead Hot Buttered Rum Mix

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
  2. 2 To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

By SPICEGIRL522

Pumpkin Oatmeal
Breakfast

Pumpkin Oatmeal

3.9

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

By JULOYES

Pumpkin Butter III

Pumpkin Butter III

4.4

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

By Sheri

Pumpkin-Spice Latte Bombs
Drink

Pumpkin-Spice Latte Bombs

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Break 4 ounces of the white chocolate into small pieces and place in a medium microwave-safe bowl; microwave on HIGH, stirring at 30-second intervals, until melted, about 1 1/2 minutes. Spoon about 1 tablespoon of the melted chocolate into each of 6 (1 3/4-inch) silicone ball molds. Immediately flip mold over onto a cutting board or plate to allow chocolate to drip off and coat the mold. Let stand 2 minutes. Flip back over and use an offset spatula to scrape the tops of molds to clean them off, placing any dripped chocolate back into the bowl. Place silicone mold in freezer to set, about 5 minutes. Release chocolate "cups" from silicone molds; set aside. Repeat with another 4 ounces of chocolate.
  2. 2 While the molds chill, stir together beverage mix and pumpkin pie spice in a small bowl. Spoon 2 teaspoons of the mixture into 6 of the "cups."
  3. 3 Place the bowl of the leftover melted chocolate back in the microwave; microwave on HIGH until melted, about 30 seconds. Spoon or pour into a small zip-top plastic bag or piping bag and snip off 1/16-inch of the corner. Pipe a thin chocolate line along the edge of the 6 filled white chocolate cups. Place remaining 6 cups on top, using the white chocolate line as glue. Smooth out with your finger, and gently place in silicone mold; freeze until set, about 5 minutes.
  4. 4 Remove the balls from freezer, and dip an offset spatula in very hot water; use it to smooth out edges of the chocolate ball seam. Set aside.
  5. 5 Break remaining 2 ounces of chocolate into pieces, and place in a small microwave-safe bowl; microwave on HIGH until melted, about 30 seconds. Add food coloring, and stir to combine. Place in a separate ziplock bag and snip off 1/16-inch from a corner. Pipe in a zig-zag pattern on the balls. Freeze until set, about 5 minutes.
  6. 6 To serve, brew an 8- to 10-ounce cup of your favorite coffee. Place a bomb in the hot cup of coffee and stir to melt.

By Allrecipes Editorial Team

Pumpkin Pie-Spiced Chocolate Truffles
Dessert

Pumpkin Pie-Spiced Chocolate Truffles

Prep
15 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place chocolate into a heat-proof bowl and drop butter on top.
  2. 2 Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
  3. 3 Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
  4. 4 Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.

By Diana71

Best Pumpkin Dip
Appetizer

Best Pumpkin Dip

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
  3. 3 Bake in the preheated oven until bubbling, about 12 minutes.

By fire00starter

Pumpkin Cake Mix Cookies
Dessert

Pumpkin Cake Mix Cookies

4.0

Prep
10 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
  3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  4. 4 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  5. 5 Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.

By PorterFamily

No-Bake Layered Pumpkin Spice Cheesecake
Dessert

No-Bake Layered Pumpkin Spice Cheesecake

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
  2. 2 Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
  3. 3 Refrigerate for at least 30 minutes, or until ready to serve.

By mightymight81

Pumpkin Mashed Potatoes
Dinner

Pumpkin Mashed Potatoes

5.0

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cut potatoes into big chunks, leaving skins on.
  2. 2 Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
  3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  4. 4 Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

By JJsMa

Pumpkin Crumble Yogurt Parfait
Breakfast

Pumpkin Crumble Yogurt Parfait

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
  2. 2 Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

By France Cevallos

Spiced Pumpkin Pie
Dessert

Spiced Pumpkin Pie

4.5

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
  3. 3 Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

By Shelly M

Pumpkin Spice White Hot Chocolate for a Crowd
Drink

Pumpkin Spice White Hot Chocolate for a Crowd

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Combine chocolate chips, milk, cream, and vanilla in a slow cooker. Cover and cook on Low, stirring every 30 minutes, until chocolate is melted and ingredients are combined, about 3 hours total.
  2. 2 Turn slow cooker to Warm.
  3. 3 Serve hot chocolate in glasses topped with whipped cream and a pinch of pumpkin pie spice.

By FoxyJoshyD