Over the weekend I decided to get crafty and try two new fall recipes I have been wanting to make. One is a yummy Creamy Pumpkin Pasta, while the other is a Pumpkin Cream Cheese Bread. Sounds delish right? Well I am going to share them with you so you can try them for yourselves and if you do please leave a comment and tell me how it turned out!
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Creamy Pumpkin Pasta
Servings: 4
Ingredients
- one small fresh pumpkin
- olive oil
- 2 packages of fettuccine pasta noodles
- 1/2 cup cream, heavy or light
- 1 cup packaged parmesan cheese, plus extra for serving
- 1 teaspoon nutmeg
Directions
- Cut the pumpkin in pieces leaving the skin on, brush with olive oil and roast them in an 400F oven for 45 minutes, until the flesh is soft. Let them cool a bit before you peel off the skin.
- Put the roasted pumpkin pieces in a food processor with the cream and parmesan cheese. Pulse until everything is mixed, but be sure that the mixture still has some texture. Add some water if needed, the sauce consistency should be thick and creamy.
- Finish the pumpkin sauce with salt and pepper to taste. Add a teaspoon of nutmeg.
- Cook the pasta according to the package directions. Drain and reserve a little pasta water.
- Mix the cooked pasta with the pumpkin sauce, put on a very low heat and add the reserved pasta water if needed.
- Add extra parmesan when its all done and enjoy!
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Pumpkin Cream Cheese Bread
Ingredients
Filling
- 1 (8 oz) package cream cheese, softened
- 3/4 cup sugar
- 1 Tablespoon all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
Bread
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 (14 oz) can pumpkin puree
- 1/2 cup canola oil
- 2 large eggs
- 1 1/2 cups sugar
- 1/2 cup chopped walnuts
Cinnamon Glaze
- 1 cup powdered sugar
- 3 Tablespoon half & half
- 1 teaspoon cinnamon
Directions
- Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
- Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter. Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
- Bake in a preheated 325 degree oven for 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Drizzle over completely cooled bread loaves and enjoy!
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Hope you all enjoy these recipes as much as I did.
