Pumpkin Contest Entries


Pumpkin Pie Martini:


1 ounce quality vodka

1 ounce bailey’s irish cream liqueur

1⁄2 ounce kahlua liqueur

1⁄2 ounce pumpkin pie or spice syrup (found in the coffee isle, but I like Monin the best.)

1/2 cup whole milk

Top with off with whipped cream (optional)


Shake well with ice and pour into a gram cracker rimmed glass.

**I don’t have a photo to share, so I stole one off the internet.   

Also, I usually make this by the gallon for parties and service on the rocks.**


Pumpkin Chocolate Swirl Bread Pudding with Crown Maple Caramel Sauce and Vanilla Bean Ice Cream:


1 cup heavy cream plus 1/2 cup whole milk

3/4 cup canned solid-pack pumpkin

1/2 cup sugar

2 large eggs

2 egg yolk

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground allspice

pinch of ground cloves

2 tbsps bourbon

5 cups day-old baguette or crusty bread (I used challah), cubed about 1-inch

6 tbsps (3 oz.) unsalted butter, melted

6 oz Favorite chocolate bar, melted


Preheat oven to 350°F with rack in middle. Toss the bread together with the butter in a large bowl. Set aside. Whisk the pumpkin, milk and cream, sugar, eggs, egg yolks, salt, spices, and bourbon in another large bowl. Pour the pumpkin custard over the bread cubes and toss to coat. Pour 1/3 of mixture and drizzle with melted chocolate, do this until mixture is all gone. Pour into an 8-inch square baking dish and bake 25 to 30 minutes until custard sets. You can also do this in individual ramekins. The ramekins bake faster, so start checking them after 15 minutes

Crown Maple salted Caramel sauce:


1/4 c unsalted butter

1/2 c brown sugar

3/4 c heavy cream

1/8 tsp course kosher salt

2 oz crown royal maple liquor (or maple bourbon)


Melt butter in heavy medium saucepan over medium heat. Add sugar and crown maple. Whisk until sugar melts and mixture is thick and starting to boil. Slowly pour cream and whisk until incorporated. Bring sauce to a boil, whisking often, though not constantly. Simmer until sauce thickens enough to coat the back of a spoon. Remove from heat. Whisk in coarse salt. Makes about one cup.

Entry #3

Pumpkin Muffins:


1 can pumpkin

1 box cake mix (any flavor you want. Suggestions: spice cake, carrot cake, yellow or chocolate cake)


Mix together; portion into muffin tins bake at 350F for 18-20 minutes.

Entry #4

Cream Filled Pumpkin Cupcakes


2 cups sugar

3/4 cup canola oil

1 can (15 ounces) solid-pack pumpkin

4 eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

For the filling


1 tablespoon cornstarch

1 cup milk

1/2 cup shortening

1/4 cup butter, softened

2 cups confectioners’ sugar

1/2 teaspoon vanilla extract, optionalWhole cloves, optional


Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended.Fill paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For filling

Combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature.In a large bowl, cream shortening, butter and confectioners’ sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth.Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove “pumpkin stem” to the tops. Yield: about 1-1/2 dozen.


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