Spiced Pumpkin Crepes With A Apple Pear Topping Recipes

CRUMB-TOPPED APPLE & PUMPKIN PIE

Steps:

• On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust., In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes., For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. , Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

SPICED PUMPKIN CREPES WITH A APPLE PEAR TOPPING

Steps:

• Crepe Batter -- In the blender, add the eggs, milk and melted butter and pulse to combine. Add the flour, sugar and salt and blend until smooth. Place in a small bowl and cover with saran wrap over night. IMPORTANT to keep over night.
• Fruit Garnish -- In a small pot, add the apple, pear, butter, spice, brown sugar and apple cider and mix well. Bring to medium heat and cook 5-8 minutes until the fruit begins to soften and the apple cider has reduced a bit and the sauce thickens. Once again, remove from the heat and transfer to a bowl. Cool and cover with plastic wrap, and refrigerate. Make ahead until ready to make your crepes. I serve this chilled. Make a day ahead.
• Crepes -- Now, I love to make these ahead too. After the batter sat over night, you can make these 1-2 day ahead. Just reheat them in the microwave and desert is done.
• In a small NON STICK saute pan (NON STICK is important for this), spray with Pam or a non stick spray, then heat to medium to medium high heat. Pour a thin layer of the batter and I mean thin. Just enough when you swirl the pan to coat the bottom. NO more. You are not making a pancake, but a thin crepe. JUST enough to coat the bottom of the pan is all you need. When side of the crepe starts to release, flip with a spatula. It should only take seconds, NOT minutes. Flip over the crepe and cook about 10 more seconds crepe is now finished. It will be lightly golden but not brown. Remove and cool on a rack of even just a piece of parchment paper. I usually just stack them up with the parchment paper between each crepe and wrap well with saran or plastic wrap and keep refrigerated.
• Pecans -- Preheat the oven to 350. In a small bowl, mix the egg white, sugar and cinnamon. Then add pecans and stir until coated. Place mixture on a non-stick sheet pan or I use just a small baking sheet lined with foil or parchment paper and cook at 350 degrees for 5 minutes - then stir. Cook for 4 more minutes - then stir. Another 2 or 3 minutes until the nuts look dry. Just remove and cool. Place in a small baggie or small tupperware until you are ready for desert. Make several days in advance if you want.
• Filling -- Mix the Pumpkin puree, cheese, maple syrup, brown sugar, cinnamon and salt. In a small pot on medium heat, cook 3-5 minutes to combine all the flavors and the cheese melts with the pumpkin. Remove and transfer to a small bowl and cover. Refrigerate until ready to use. Just heat in a small microwaveable bowl on medium until warm but not boiling. Just warm when ready to make the crepes.
• Assemble the Crepes -- I warm my crepes in the microwave. Since they are already in sheets of parchment paper they reheat in just a minute or two in the microwave on medium heat. don't cook them on high as they will get hard. Just a minute or so is all they take, 30 seconds and then flip the stack over and reheat the other side. That's it.
• Make sure you take the fruit out so you can take the chill off. And at this point, mix the amaretto with your whipped topping. Now you can make it fresh or you can buy the topping either way.
• Heat up your pumpkin filling just 2-3 minutes on medium in the microwave until warm. Then, lay your crepe out flat and fill with some of the pumpkin filling on 1/2 of the round crepe (or like a half moon). Fold over once to make a half circle and then again to make a quarter. Garnish with some of the chilled pears and apples, whipped topping and candied pecans. Add a sprig of mint if you feel "fancy.".
• It is a very decadent, fancy dessert without all the work. It is all done ahead which is the best part. It looks like you spent hours and you didn't -- really a great easy desert.

PUMPKIN SPICE CRUMBLE WITH PEAR AND CRANBERRY

Steps:

• Preheat the oven to 375 degrees F.
• For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.)
• For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine.
• Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving.
• Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream.
• In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.

AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE

Steps:

• For cinnamon pastry cream:
• Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
• For pumpkin-caramel sauce:
• Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
• For roasted fruit:
• Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
• For assembly:
• Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
• Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.

PUMPKIN CAKE WITH APPLE CRISP TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
• Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
• Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
• Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
• Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
• Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
• Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

PUMPKIN PANCAKES WITH CINNAMON-APPLE TOPPING

Steps:

• In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm., For pancakes, in a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts. , Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping. Freeze option: Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven, 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.

SPICED APPLE TOPPING FOR PANCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Combine flour, cinnamon, nutmeg, cloves, and salt in a small bowl.
• Grease a pie pan or 8-inch square baking pan with cooking spray. Place apple slices in the prepared pan and sprinkle with flour mixture. Drizzle milk, maple syrup, and vanilla over top; toss to coat.
• Bake in the preheated oven until apples are tender (not mushy), 25 to 30 minutes.

APPLE AND PEAR TOPPING

Steps:

• In a large skillet, combine the apples, pear, brown sugar, 2 tablespoons water, cinnamon, nutmeg and cloves. Cook and stir over medium heat for 4-7 minutes or until fruit is tender. , In a small bowl, combine flour and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in vanilla. Serve over ice cream. Refrigerate leftovers.

PUMPKIN CREPES WITH MASCARPONE CUSTARD

Steps:

• In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, pumpkin, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Refrigerate, covered, 1 hour., For filling, in a small bowl, mix mascarpone cheese, pudding mix and vanilla until blended; gradually stir in eggnog. Refrigerate, covered, at least 30 minutes., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked., Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Spoon about 1 tablespoon filling down center of each crepe; roll up. Sprinkle with pecans.