pumpkin Archives : Soni's Food

Pumpkin Bourbon Pudding

21 | 11 | 2018
By Soni Sinha

I’m sure you’re busy prepping for tomorrow, but in case you’re still looking for some last-minute dessert ideas for Thanksgiving, then you’ve come to the right place.As much as I love making my Cream Cheese Pumpkin Pie for Thanksgiving, this time I’m going with these Pumpkin Pie Truffles and something else that’s equally wonderful at this time of the year. Pumpkin Bourbon Pudding is an easy baked dessert that I discovered here and have been making it for some time now. My guests love it and it tastes amazing (bourbon might have something to do with that!).
With temperatures as low as they are tomorrow an easy boozy Thanksgiving dessert sounds just about perfect to warm us all up don’t you think?

I have never shared boozy desserts with you in the past and this is just the beginning, so stay tuned for more coming your way as we celebrate this holiday season. This luscious pudding has all the lovely flavors of a pumpkin pie but without any of the effort involved and it’s also great for a crowd. The flavors are spot on with aromatics such as cinnamon, nutmeg, ginger and all spice and the aroma is to die for. That’s what I love about baking in the fall!

The batter bakes into this smooth velvety pudding that you just have to dig your spoon in and savor! The ingredients are all mixed in one bowl and baked until all warm and a pudding-y consistency.You can make the toppings as festive as you like with wafers, crushed pecans/nuts, ice cream, whipped cream or anything that screams thanksgiving to you. I love mine simple with some with rolled oats as in this recipe! An easy crowd pleasing dessert that I’m sure you’ll be making over and over again like I do!

Happy Thanksgiving and may it bring health, wealth and joyous moments to each and every one of you!Enjoy!

Here are a few other Thanksgiving recipes that you might enjoy-
Indian Roasted Cornish Hens
Stir Fried Brussels Sprouts with Cranberries
Sweet Potato Cranberry Casserole with Almond Streusel

Pumpkin Bourbon Pudding

Ingredients

2 tablespoons bourbon
Nonstick cooking spray
1 slightly beaten egg white
1 slightly beaten egg
1 15 oz can pumpkin
1 5 oz can (2/3 cup) evaporated milk
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/3 cup quick-cooking rolled oats
2 tablespoons brown sugar
2 teaspoons melted butter

Instructions

Lightly coat 4-5 small jars or 6-ounce souffle dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place jars or souffle dishes or custard cups in a shallow baking pan for ease of handling; set aside.
In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, the pumpkin pie spice, and bourbon. Pour pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
Bake in a 375 degree F. oven about 30 minutes for souffle dishes or custard cups, 40 to 45 minutes for large dish.
Transfer to wire rack.Serve warm.

https://www.sonisfood.com/2018/11/pumpkin-bourbon-pudding.html

www.sonisfood.com

Pumpkin Pie Truffles

22 | 11 | 2016
By Soni Sinha

Truffles are one of my all time favorite desserts.Bite-sized perfect little decadent bites in a myriad of luscious flavors.They’re also great as home-made gifts for the holiday season.I love bite-sized desserts because they’re just enough-to tantalize your taste buds,to be passed around with ease, to make a mark.And, you can never get enough of them, so make a big batch!ALWAYS!
This Thanksgiving make these dainty little Pumpkin Pie Truffles that capture the flavors of the season and are a breeze to put together. I absolutely love them and they’ve been a big hit with the crowd, young and old.If you’re a pumpkin dessert lover then this dessert will blow you away.The flavor, the aroma, the rich filling, the decadent chocolate coating, its truly a dessert for special occasions.

All it requires,is mixing all the ingredients and some chill time in the fridge for it to set.The filling is super easy and it’s a great make ahead dessert that actually tastes better a couple of days later since the flavors get a chance to amalgamate.You can garnish these beauties with some cinnamon sugar or a drizzle of melted semi-sweet or dark chocolate.I’ve kept it simple here (tried to get the swirl effect with my fingers). A sinfully delicious Fall Dessert.Enjoy!

Pumpkin Pie Truffles-makes around 35 truffles

Print Recipe Pin Recipe

Ingredients

2 ounces full-fat cream cheese softened to room temperature.
2 Tablespoons confectioners' sugar.
⅓ cup pumpkin puree.
1 and 3/4 cups digestive biscuits Goya or McVites or graham cracker crumbs
1 teaspoon pumpkin pie spice.
1 teaspoon ground cinnamon
1 tsp vanilla
4 ounces white chocolate coarsely chopped and melted

Coating

12 ounces White Chocolate coarsely chopped

Instructions

In a mixing bowl beat cream cheese and confectioners sugar using the paddle attachment of your stand mixer or hand mixer until smooth.
Add the pumpkin and mix well.Follow with the biscuits,pumpkin pie spice,cinnamon,and vanilla.
Melt 4 ounces of white chocolate in a double boiler on the stove top and add into the mixture and mix until all combined.
Place the mixture in the refrigerator for a couple of hours.
After 2 hours grease your hands with a little melted butter and start rolling the mixture into even sized balls.Once done place it back in the fridge for an hour.
Melt 12 ounces of white chocolate in a double boiler until smooth.Let it cool for about 5 minutes.
Place a large parchment paper on a baking tray.Roll the balls into the melted chocolate and arrange on the parchment paper.
Carefully lift the tray and place in the fridge to set for a few hours for the truffles to completely set.

Recipe Adapted from Sally’s Baking Addiction.

Easy Cream Cheese Pumpkin Pie #Thanksgiving #EasyAsPie

19 | 11 | 2015
By Soni Sinha

Holiday menu planning can be an arduous process with all the shopping, prepping and finally executing. As I mentioned in my previous post, try and keep things simple yet flavorful. The idea is to have all the prep work done so that on the day, you get to enjoy quality time with family and friends. I like to make my desserts a day in advance so that they get enough time to set/chill in the fridge. And talking of desserts and Pumpkin being the flavor of the season, I’m sure there’ll be a lot of Pumpkin pies served during Thanksgiving dinner all across America.

I personally adore all Pumpkin desserts. Cakes, Pies, Bars, you name it and look forward to having them this time of the year. To add to my excitement I was sent this gorgeous personalized Pie Dish from Personal Creations, your one stop shop for all personalized gifts this holiday season!They have tons of unique gift ideas for your loved ones and they help create memories that are bound to last a lifetime.You might want to check out their coupons and discounts currently going on and get some good deals.

As much as I love Pumpkin Pecan pies, I don’t make them since my 7 yr. old is allergic to pecans. I make my Easy Cream Cheese Pumpkin Pie instead that I’ve adapted from this recipe and my kids adore it. It’s scrumptious with all that pumpkin goodness and screams Thanksgiving. The flavors are spot on with a slight hint of the pumpkin spice in the background.Its rich and creamy and perfectly sweet.If you’re a pumpkin dessert lover like me, then this dessert will satiate your dessert cravings like none other.

I made the Pie Crust using this recipe and it turned out perfect. The crust can be made ahead and stored up to 2 days in the fridge. The filling is quick and easy with cream cheese, pumpkin, eggs, and spices.Top it with some whipped cream and you have one stunning dessert as easy as a Pie! Literally.

Easy Cream Cheese Pumpkin Pie #Thanksgiving #EasyAsPie

Print Recipe

Ingredients

For the crust

1 ¼ cups all-purpose flour
¼ teaspoon fine sea salt
10 tablespoons unsalted butter cold and cut into cubes
2 to 4 tablespoons ice water

Filling

2 packages one 8 ounces, one 3 ounces cream cheese, softened
1 cup sugar
1 can 15 ounces solid-pack pumpkin
3 tablespoons all-purpose flour
1 tsp Pumpkin Pie spice
3 eggs lightly beaten

Instructions

Crust

In a food processor place the flour and salt and pulse.Add the butter and pulse until you see lumps form.
Add water a little at a time until the dough just comes together.
Flour your surface and gather the dough together into a ball.Cover with plastic wrap and store in the fridge.
When ready to bake,preheat the oven to 375 degrees.
Roll out the dough into a large round (approx. 13 inch for a 9 inch pie dish).
Once rolled carefully place the rolled out dough onto the dish using your fingers spread out evenly all over.Prick all over with a fork.
Cover the crust with a parchment paper and fill it with dried beans all the way till the top.
Bake the crust in the oven for 20-25 minutes until slightly brown.
Transfer onto a wire rack.

Filling

In a large bowl beat the cream cheese and sugar until creamy.
Add the pumpkin,flour,pumpkin pie spice and mix again.
Add the eggs and blend the mixture until all smooth.

To bake the Pie

Pour the pumpkin mixture into the baked pie crust and bake at 350 degrees for 40-45 minutes until the filling is just set and the edges are golden.
Cool on a wire rack and allow to chill in the fridge for at a least 5-6 hours before serving.

For more info on Personal Creations check out their website.You can also follow them on Facebook, Twitter and Instagram.

Disclosure:Personal Creations provided me with a Pie Dish.All opinions are my own.

Healthy Pumpkin Coconut Squares

13 | 10 | 2014
By Soni Sinha

You might be thinking that I’m on a Pumpkin high these days.And to be honest I am.Right from the savory to sweet, I just can’t seem to get enough of Pumpkin.And that is why ‘fall’ is such a beautiful season.I get to enjoy Pumpkin goodness to my heart’s content.The recipe I have for you today was an experiment that just turned out to be spot on in terms of flavors,texture and a healthy treat.Don’t you just love when that happens?

My pumpkin squares are extremely easy to make and taste incredible.My kids just couldn’t wait to finish these off and I had to request them to let me take the pics first!I’ve used Almond Flour here and Agave instead of sugar that makes this a healthy indulgent treat using minimal processed ingredients.Making this couldn’t be any easier since the whole mixture literally requires just a mixing bowl and spoon.

The pumpkin pie spice flavors remind you of the gorgeous season we’re in right now and the pumpkin coconut combo works its magic.The squares need a little chill time in the fridge to set and to be cut into squares and all ready to be gobbled up.Enjoy.

Healthy Pumpkin Coconut Squares

Print Recipe Pin Recipe

Ingredients

1 15 oz Can of Pumpkin puree
Almond flour-3/4 cup
Shredded Coconut-1/2 cup plus some to sprinkle over the top
Agave syrup-1/2 cup plus 2 tbsp
Pumpkin Pie spice mix-1 tsp
Baking soda-3/4 tsp
Salt-1/4 tsp
2 large eggs
Butter or cooking spray for greasing the pan

Instructions

Preheat the oven to 350 degrees.
Grease a 9x9 baking dish with cooking sray or butter.
In a mixing bowl mix all the ingredients making sure they're clump free.
Transfer into the greased dish and smooth the top using a spatula.Sprinkle some shredded coconut over the top.
Bake for 40-45 minutes until the edges are golden.
Cool completely and chill in the fridge before cutting into squares.
Enjoy.

Recipe Adapted from The Detoxinista

Top 10 Vegan Recipes from Soni’s Food

29 | 05 | 2014
By Soni Sinha

Vegan recipes are always a huge hit with my readers and are very well received all across the web.My emphasis has always been to make foods healthier and flavorful since food has to be enjoyed, not just eaten.Every bite has to be delicious and devourable in texture,taste and looks.With Vegan foods people think that their choices are very limited, but I want to show them otherwise.My Vegan recipes would give any meat recipe a run for its money and I’ve even seen people skip the meats for my Vegan recipes, would you believe!

So for all the Vegan and Non Vegan people out there, there’s no limit to creating exciting fun recipes using the ingredients that work for you.Cooking is an art and you just have to be creative and not scared to try out different combinations and expand your horizon .I just wanted to give you an insight into My Top 10 Vegan Recipes in order of their popularity.Get some ideas and get cooking!Enjoy.

1. Brussels Sprouts Koftas