Pumpkin Dazzler Recipes

PUMPKIN DAZZLER

Steps:

• Mix together graham cracker crumbs, sugar, and melted butter.
• Press into lightly greased 9x13-inch pan.
• Beat cream cheese.
• Add sugar & beat.
• Add eggs and beat together.
• Pour over graham cracker crust.
• Bake 20 minute @ 350 degrees.
• Let cool - to room temperature
• While cooling cheese cake mixture, on stove mix together in a small saucepan pumpkin, egg yolks, sugar, milk, salt, cinnamon, ginger, and cloves.
• Cook until mixture begins to thicken. (I cook for entire 20 minutes first layer is baking).
• Let cool.
• Beat egg whites until almost stiff.
• Add sugar and beat until stiff peaks form (peaks stand straight up when beaters are pulled out of mixture.)
• Fold egg whites into cooled pumpkin mixture. Pour over cream cheese layer.
• Spread cool whip over pumpkin mixture.
• Sprinkle chopped nuts on top.
• Refrigerate several hours before serving.

PUMPKIN ZEPPOLE

Steps:

• Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
• Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.