Butterscotch Pumpkin Puffs Recipes

PUMPKIN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
• To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.

BUTTERSCOTCH PUMPKIN PUFFS

Steps:

• In a bowl, combine pudding mix, milk and spices; beat on medium speed for 30 seconds. Blend in pumpkin and whipped topping if desired. Refrigerate for 1 hour or overnight., In a medium saucepan, combine water, butter and salt; bring to a boil. Reduce heat to low; add flour all at once and stir until a smooth ball forms. Remove from the heat; add eggs, one at a time, beating well after each addition with an electric mixer. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Remove from the oven; turn oven off. Cut a slit halfway through each puff and return to the oven for 30 minutes with the oven door open. Cool on a wire rack. Just before serving, spoon about 1 tablespoon filling into each puff. Dust with confectioners' sugar and drizzle with melted chocolate.

MINI PUMPKIN BUTTERSCOTCH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
• Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

BUTTERSCOTCH PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F, then unroll one of the pastry crusts & fit it into a 9-inch pie plate. Refrigerate until ready to fill.
• In a small saucepan, combine butterscotch chips & heavy cream, & turn heat up to medium, heating about 5 minutes, whisking occasionally, until smooth, then set aside to cool slightly.
• Meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
• Slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
• Unroll 2nd crust/dough, AND IF USING A LATTICE PIE CUTTER, spread the crust/dough on top of the cutter. Then use a rolling pin to roll across the dough to cut & create the lattice pattern. Carefully remove piecrust from lattice cutter, trying not to stretch it, & place it on top of the pie.Fold over edge & crimp decoratively.
• IF YOU HAVE NO LATTICE PIE CUTTER, use small cookie cutters to create a design (OR carve a jack-o-lantern face !) & proceed as indicated above.
• Bake for 25 minutes, then reduce temperature to 350 degrees F & bake an additional 35 minutes, until crust is browned & pie puffs slightly, covering edge of pie with foil if it is browning too quickly.
• Cool at room temperature on wire rack.

BUTTERSCOTCH AND PUMPKIN PUDDING

Steps:

• Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
• Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.

BUTTERSCOTCH PUMPKIN OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F and grease a large baking sheet or line it with parchment paper.
• In a medium bowl, combine the melted butter, both sugars, pumpkin puree, egg, and vanilla. Stir until well combined.
• In a separate bowl combine the flour, oats, spices, baking soda, and salt. Stir to blend all the ingredients well then add them to the wet mixture. Stir in the butterscotch chips.
• Use a tablespoon or a cookie scoop to scoop balls of dough onto the cookie sheet then press them down with your hand.
• Bake for 12 to 14 minutes or until golden brown on the edges.
• Place on a cooling rack to cool completely.