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Pumpkin Tres Leches for #PumpkinWeek

Pumpkin Tres Leches is everything great about the traditional tres leches but with a seasonal twist!


Welcome to day 4 of #PumpkinWeek. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I hope you have enjoyed my #PumpkinWeek creations so far. The Pumpkin Loaf, Baked Pumpkin Donut Holes and Pumpkin Pie Cream Cheese Truffles are all delicious, but this Pumpkin Tres Leches is my favorite so far!

I grew up in Miami, where Cuban food was everywhere. Black beans and rice were a delicious side to amazing chicken, beef or pork dishes. Cuban coffee, Cafe con Leches or Cortaditos, were a morning staple and Tres Leches or Flan was the perfect ending to a meal. I decided to do a different take on the Tres Leches using flavors of the season.

Pumpkin Tres Leches is decadent, creamy and oh-so-good. The milk soaks into every nook and cranny of the warm pumpkin cake. It chills overnight, so every flavor can meld and the cake can really get soaked good. The cold, sweet whipped cream is the perfect topping on the rich cake and the hint of cinnamon dusted on top is perfection.



Pumpkin Tres Leches
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Tres Leches Ingredients:
For the Cake:
– 1/2 cup Unsalted Butter, room temperature
– 1 & 3/4 cups Granulated Sugar
– 4 Large Eggs, room temperature
– 1-15 ounce can of Pumpkin Puree
– 2 teaspoons Vanilla Extract
– 2 cups All-Purpose Flour
– 1 tablespoon Baking Powder
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1/2 teaspoon Salt

For the Milk Mixture:
– 1-12 ounce can Evaporated Milk
– 1-14 ounce can Sweetened Condensed Milk
– 1 cup Half & Half

For the Topping:
– 1 & 1/2 cups Heavy Cream
– 2 cups Powdered Sugar
– 1 teaspoon Vanilla Extract
– Cinnamon to dust

Pumpkin Tres Leches Directions:
1. Heat oven to 350F. Prepare a 9×13 pan with baking spray and set aside.
2. In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. While the mixer is on low, add in the Eggs one at a time. Scrape down the sides of the bowl to insure everything is incorporated. Add in the Pumpkin Puree and Vanilla Extract and mix to combine.
3. In a small bowl, whisk together the Flour, Baking Powder, Pumpkin Pie Spice and Salt. Add into the pumpkin mixture a little at a time and mix on medium to incorporate.
4. Pour batter into pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Make the Milk Mixture while it cools.
5. In a medium bowl, whisk the Evaporated Milk, Sweetened Condensed Milk and Half & Half together. with one or two skewers, poke holes all over the the cake, making sure you go all the way through to the bottom. With a ladle, spoon the milk mixture over the cake, trying to get as much as possible into the holes. It looks like a lot, but the cake will absorb everything. Cover with plastic wrap and refrigerate a minimum of 4 hours, preferably overnight.
6. 30 minutes before making the topping, place the bowl and whisk attachment from your stand mixer in the freezer.* Whip the Heavy Cream on medium until it starts to thicken and form soft peaks. Slowly add in the Powdered Sugar and Vanilla Extract, then turn the mixer up to high to whip until firm peaks.
7. Remove the cake from the refrigerator and spread the whipped topping on with an offset spatula. Dust the top with Cinnamon and enjoy! The cake needs to remain refrigerated and covered because of the whipped topping. If necessary, use toothpicks on the cake so the plastic wrap does not touch the whipped topping. Serve within 2 days.

* Heavy cream whips better when cold. To insure a good whip, it is best to chill the bowl and whip attachment before it is needed.

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Custard Pie by A Day in the Life on the Farm
Pumpkin Chocolate Chip Cookies by Making Miracles

Pumpkin Cobbler #PumpkinWeek

Pumpkin Cobbler is a fantastic dessert for the changing of the seasons. Serve it warm with vanilla ice cream for a creamy, delicious touch.

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 3! 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek

If you aren’t pumpkin-ed out yet, I know you will enjoy today’s recipe. I love #PumpkinWeek and inventing new or recreating recipes that embody my favorite season. I posted Semi-Homemade Pumpkin Butter and Pumpkin Pancakes with Bourbon Maple Syrup so far, and wanted to do a warm, baked dish for day 3.

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek

I love all kinds of cobblers, crisps, crumbles, buckles, grunts – you name it, I love them all. I even have a Pinterest board dedicate to it – Cobblers-Crisps-Crumbles-Buckles-etc. It was a no-brainer that I would be making some Autumn inspired cobblers and crisps.

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek

Pumpkin Cobbler starts as a creamy, custard-like base, and then you top it with a dough. It bakes in the oven for a bit and comes out almost like a cake. The cobbler just screamed to be topped with some French vanilla ice cream I had in the freezer. It was perfection. While I do like this recipe, and it’s a good starting point as I have never had a pumpkin cobbler before, I will probably try and create my own hopefully soon.

Pumpkin Cobbler from LoveandConfections.com #PumpkinWeek

Pumpkin Cobbler
Adapted from Taste and Tell
Click here for a printable recipe
Serves 12

Pumpkin Cobbler Ingredients:
Pumpkin Custard
– 15 ounces Pumpkin Puree, not pumpkin pie filling
– 1/2 cup Whole Milk
– 1/2 cup Heavy Cream
– 2 large Eggs, lightly beaten
– 1/2 cup granulated Sugar
– 1/2 cup Light Brown Sugar
– 1/4 cup White Whole Wheat Flour
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1/2 teaspoon Salt
– 1 teaspoon Vanilla Bean Paste

Pumpkin Topping
– 1 & 1/4 cups White Whole Wheat Flour
– 5 tablespoons granulated Sugar, divided
– 1 & 1/2 teaspoon Baking Powder
– 1/4 teaspoon Salt
– 5 tablespoons unsalted Butter, cold and cut into pieces
– 3/4 cup Whole Milk

Pumpkin Cobbler Directions:
1. Heat oven to 350F. Coat a 2-3 quart baking dish with nonstick cooking spray or butter
2. In a medium bowl for the custard, combine the Pumpkin, Milk, Cream, Eggs, Sugar, Brown Sugar, Flour, Pumpkin Spice, Salt and Vanilla Bean Paste. Whisk to combine and pour into baking dish.
3. In a separate bowl for the topping, combine the Flour, Sugar, Baking Powder and Salt. Using a pastry blender, cut in the cold Butter, until the mixture resembles crumbs.
4. Add in the milk and with a spatula, combine.
5. Dollop on top of the custard mixture and bake in the oven for 40-45 minutes, or until the topping is golden brown and cooked through. Let it cool for a few minutes and serve warm with ice cream. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek day 3 recipes:

Baked Pumpkin Donut Holes #PumpkinWeek

Bite-sized Baked Pumpkin Donut Holes are absolutely delicious and perfect for breakfast!


Hi and welcome to day 2 of #PumpkinWeek. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on my Love and Confections’ #PumpkinWeek Pinterest Board!

Yesterday I shared my Pumpkin Loaf and today I have one of my new favorite recipes to share with you. If there is one pumpkin dish you need to make soon, it’s these Baked Pumpkin Donut Holes. They are absolutely delicious! The batter is so moist and the spice and sugar coating gives them great flavor.

My Dad, who is a vanilla cake and chocolate brownie kind of guy, usually only likes pumpkin in his pie. He’ll try all the baked goods I make to taste them, but usually goes back to the originals. He couldn’t stop eating these, and neither could I. They are the perfect size for breakfast or an afternoon snack. These babies didn’t last long and they are definitely going to be made many more times this season. I am even planning on making them for my Thanksgiving Day brunch for family.

Baked Pumpkin Donut Holes
adapted from Two Peas and Their Pod
Click here for a printable recipe

Baked Pumpkin Donut Holes Ingredients:
– 1 & 3/4 cups All-Purpose Flour
– 2 teaspoons Baking Powder
– 1/2 teaspoon Salt
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1/3 cup Vegetable Oil
– 1/2 cup Light Brown Sugar
– 1 large Egg
– 1 teaspoon Vanilla Extract
– 3/4 cup Pumpkin Puree
– 1/2 cup Whole Milk

For the Coating
– 6 tablespoons Unsalted Butter, melted
– 2/3 cup Granulated sugar
– 1 tablespoon ground Cinnamon
– 1 tablespoon Homemade Pumpkin Pie Spice

Baked Pumpkin Donut Holes Directions:
1. Heat oven to 350F. Prepare a mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk the Flour, Baking Powder, Salt and Pumpkin Pie Spice together and set aside. In a large bowl, whisk together the Vegetable Oil, Brown Sugar, Egg, Vanilla Extract, Pumpkin Puree and Milk until combined and smooth. Slowly add the dry ingredients into the wet ingredients and whisk until combined.
3. Using a small scoop, pour the batter into the muffin tray. Bake for 10-13 minutes or until the muffin bounces back when touched and a toothpick inserted into the center comes out clean. Cool in the muffin tin while you prepare the coating.
4. Melt the Unsalted Butter in one bowl. In another bowl, combine the Granulated Sugar, Cinnamon and Pumpkin Pie Spice. Roll each muffin in the butter, shaking off excess, then roll in the cinnamon-spice mixture, shaking off any excess. Can be stored in an airtight container for up to three days, if they don’t get eaten first.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek Bloggers and their recipes:
Baked Pumpkin Donut Holes by Love and Confections
How to: Make Your Own Pumpkin Puree by Culinary Adventures with Camilla
Slow Cooker Vegetarian Pumpkin Chili by The Spiffy Cookie
Pumpkin Ravioli with Tarragon by Curious Cuisiniere
Pumpkin Spice Instant Hot Chocolate Mix by Lady Behind The Curtain
Pumpkin Praline Pancakes by A Day in the Life on the Farm
Baked Pumpkin Donuts by Making Miracles

Pumpkin Pie Chia Granola for #PumpkinWeek

The smell of Pumpkin Pie Chia Granola will warm your kitchen and set the mood for the season!


Hi and welcome to day 5 of #PumpkinWeek. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

The house smelled like what Fall should smell like, when I made this. The aroma of pumpkin spice made me giddy and I longed for cooler Fall weather. We started to get into the spirit of the season this past weekend. I went to a pumpkin patch with Baby L&C so we could pick out a pumpkin for her first Halloween. She won’t remember any of it and it’s more for us grownups, but it was cute and a wonderful tradition I hope to keep every year.

Making Granola is very easy. You can mix and match whichever ingredients you feel like having. Today I made a pumpkin granola with some pecans and chia seeds. It’s a great combination and the adding the chia seeds is a great health benefit. Chia seeds are full of Omega-3 fatty acids, fiber, antioxidants, calcium and protein. I’ve made an Overnight Chocolate Chia Seed Pudding before and definitely like them better in granola. The chia seeds are optional for this granola, but it doesn’t hurt to use them and get all the healthy benefits.

Come back next week when I use this granola in a delicious breakfast dish! Also, I will be giving away these cute little Le Creuset Cocottes in 2 weeks, so be on the lookout for your chance to enter!

Pumpkin Pie Chia Granola
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Pie Chia Granola Instructions:
– 3 tablespoons Vegetable Oil
– 1/4 teaspoon Salt
– 1/3 cup Maple Syrup
– 1/3 cup Pumpkin Puree
– 1 & 1/2 teaspoons Homemade Pumpkin Pie Spice
– 3 tablespoons Brown Sugar
– 2 teaspoons Vanilla Extract
– 1 cup chopped Pecans
– 2 & 1/2 cups Old Fashioned Rolled Oats
– 1 tablespoon Chia Seeds, optional

Pumpkin Pie Chia Granola Directions:
1. Heat oven to 300F. Line a jellyroll baking tray with parchment paper.
2. In a medium bowl, whisk together the Vegetable Oil, Salt, Maple Syrup, Pumpkin Puree, Pumpkin Pie Spice, Brown Sugar and Vanilla Extract.
3. With a spatula, mix in the chopped Pecans, Oats and Chia Seeds until evenly combined.
4. Spread evenly onto sheet tray and bake for 45 minutes, flipping the oats every 15 minutes so they dry out on all sides. Let it cool completely before storing in an airtight container for up to 2 weeks. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Chia Granola by Love and Confections
Meatloaf-Stuffed Mini Pumpkins by Culinary Adventures with Camilla
White Chocolate Reeses Pumpkin Blondies by The Spiffy Cookie
Pumpkin and Corn Chowder by Curious Cuisiniere
Buttermilk Pumpkin Pancakes by Life Tastes Good
Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
Curried Roasted Pumpkin Hummus by A Kitchen Hoor’s Adventures
Praline Frosted Pumpkin Brownies by My Catholic Kitchen
Slow Cooker Pumpkin Butter by Making Miracles
Pumpkin Biscotti by The Pajama Chef
White Chocolate Chip Pumpkin Cake by Dizzy Busy and Hungry

Semi-Homemade Pumpkin Butter #PumpkinWeek

Semi-Homemade Pumpkin Butter is sweet, full of warm Autumn spices and extremely easy to make.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek


#PumpkinWeek is here again and I can’t be more excited. 19 Bloggers have come together to celebrate all things pumpkin! We will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I have been a canning fiend over the Summer, creating Strawberry Jam, Blueberry Jam, Cherry Jam, and Fig Jam. Homemade Pumpkin Butter has been on my Fall to-do list, and what better day to share it then the first day of #PumpkinWeek. Making your own pumpkin puree is easy, but with an active toddler and only a few hours a day to get everything done, I took the easy route and used a can of pumpkin puree as the base for my butter. Now don’t be fooled, if you’ve never had it before, because Pumpkin Butter doesn’t actually contain butter – it’s named for the smooth consistency.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek

Four simple ingredients plus 30 minutes gets you delicious mason jars full of Fall flavor! Be extra careful when cooking the pumpkin – I used a splatter screen because hot, bubbly pumpkin puree really hurts if it gets on your skin – ask me how I know.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek

One important thing to remember about Pumpkin Butter is to not can in the traditional hot water bath. Both the USDA and the National Center for Home Food Preservation both agree that when pumpkin flesh is cooked down, it becomes extremely dense and difficult for heat from canning to fully penetrate the butter. Basically, the pumpkin may not get to the needed temperature to kill botulism spores. It is also a low-acid vegetable, which is also an environment for potential botulism. Don’t let this deter you, though. Making pumpkin butter is safe, and it can be stored in both the refrigerator or the freezer.

Semi-Homemade Pumpkin Butter from LoveandConfections.com #PumpkinWeek

Semi-Homemade Pumpkin Butter
Adapted from AllRecipes
Click here for a printable recipe
Yield: 5 half-pint jars

Semi-Homemade Pumpkin Butter Ingredients:
– 1 29 ounce can of Pumpkin Puree, not pumpkin pie filling
– 1 cup Apple Cider
– 1 & 1/2 cup Light Brown Sugar
– 1-2 tablespoons Homemade Pumpkin Pie Spice

Semi-Homemade Pumpkin Butter Directions:
1. In a medium-large saucepan, combine the Pumpkin, Cider, Brown Sugar and Pumpkin Pie Spice. Whisk to combine.
2. Heat on medium-high until it comes to a boil. It will not be a rolling boil, because the pumpkin is dense. It will be like bubbles popping and splattering. To avoid getting burned, please use a splatter screen, so the steam can evaporate.
3. Cook for 30 minutes, until it is thick, stirring frequently. Remove from the heat and let it cool completely before placing in jars.
4. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Enjoy!

Until next time, 
LOVE & CONFECTIONS!




#PumpkinWeek Day 1 Recipes:

Pumpkin Almond Croissants #PumpkinWeek

Pumpkin Almond Croissants are perfection! Pumpkin puree and pumpkin spice mix with almond cream and is baked in a delicious, buttery croissant.

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 4! 18 Bloggers and I will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back tomorrow to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek

Pumpkin Almond Croissants are amazing! If you love Almond Croissants, these pumpkin-flavored ones knock it out of the park. I have had a love affair with Almond Croissants for a while. They are addictingly delicious and worth every bite.

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek

When I make almond Croissants, I usually make a large batch of almond cream and freeze half of it for another use. It is great in croissants, tarts and pies, and basically any baked good. Combine that with the buttery, flaky croissants that have soaked up a simple syrup. My mouth is watering just typing this. Since these croissants are large, you can definitely share it between 2 people, but I won’t tell anyone if you decide to keep it all to yourself.

Pumpkin Almond Croissants from LoveandConfections.com #PumpkinWeek

Pumpkin Almond Croissants
A Love and Confections original recipe
Click here for a printable recipe
Yield: 6 croissants

Pumpkin Almond Croissant Ingredients:
– 6 large Croissants, preferably day-old
– 250 grams granulated Sugar
– 250 grams Water
– 1 cup Ice Cubes
– 400 grams prepared Almond Cream
– 100 grams Pumpkin Puree, not pumpkin pie filling
– 1 teaspoon Homemade Pumpkin Pie Spice
– Powdered Sugar for dusting

Pumpkin Almond Croissant Directions:
* The Almond Cream recipe makes quite a bit, so you can cut it in half if you prefer. I generally make the full recipe and freeze the remainder to use at another time.
1. Heat oven to 350F. Slice Croissants with a bread knife from the back, but do not cut completely through. Please see Almond Croissant post for detailed pictures. Prepare a jellyroll pan with parchment or a silicone mat and set aside
2. In a medium saucepan, heat the Sugar and Water until the sugar has dissolved completely. Take off the heat and let it cool for 5 minutes. Add in the Ice Cubes to cool it down a bit more. With food-safe gloves on (because it will still be quite warm) submerge the individual Croissants into the simple syrup and squeeze out extra. Place the croissants onto the jellyroll pan, cut side open.
3. In a medium bowl, combine the Almond Cream, Pumpkin Puree and Pumpkin Pie Spice. Scoop it into a piping bag fitted with a large circle tip. Pipe filling into each croissant, then close it and pipe a dollop on top.
4. Bake for 25-30 minutes, or until the Almond Cream filling looks cake-like. Let the croissants cool on the pan, then dust with powdered sugar. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek day 4 recipes:

Pumpkin Pancakes with Bourbon Maple Syrup #PumpkinWeek

Pumpkin Pancakes are the best way to start a Fall morning off right. Top them with warm Bourbon Maple Syrup to make them a little extra special.

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 2! 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

I absolutely love breakfast foods and pancakes are one of my favorites. These pancakes are kicked up a notch with pumpkin puree, pumpkin spice and a bourbon maple syrup. My daughter loves these pancakes too – sans syrup, of course.

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

Admittedly, pancakes are a regular breakfast food around here. It is one of my go-to breakfasts that I know my daughter will eat. I usually pair them with some yogurt and fruit, and we have a great start to our day. I have started using White Whole Wheat Flour in a lot of my baking, and that is what I used today. The Whole Wheat Flour really soaks up the liquid, so you might need a bit more milk if your mixture looks too dry. If you substitute regular White Flour, the measurements for liquid will change, and I have not tested those measurements yet for this specific recipe.

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

To make my mornings easier, I need to make another batch just for the freezer, so I can have them ready on busy days.  Skillet Cinnamon Apples and Salted Caramel Sauce or Semi-Homemade Pumpkin Butter would also be good choices for toppings if you didn’t want the bourbon syrup. You can also top the pancakes with toasted pecans or walnuts – both would be delicious!

Pumpkin Pancakes with Bourbon Maple Syrup from LoveandConfections.com #PumpkinWeek

Pumpkin Pancakes with Bourbon Maple Syrup
A Love and Confections original recipe
Click here for a printable recipe
Yield 18 pancakes

Pumpkin Pancake Ingredients:
– 1 & 3/4 cups White Whole Wheat Flour
– 3 tablespoons Granulated Sugar
– 4 teaspoons Baking Powder
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1 teaspoon Salt
– 1 & 1/2 cups Milk
– 2 large Eggs
– 1/2 cup Pumpkin Puree, not pumpkin pie filling
– 1 teaspoon Vanilla Extract
– 2 tablespoons Butter, melted

Pumpkin Pancake Directions:
1. In a medium bowl, whisk together the Flour, Sugar, Baking Powder, Spice, and Salt, and set aside
2. Heat griddle or skillet to medium-high and either use butter or nonstick cooking spray.
3. In a small bowl, whisk together the Milk, Eggs, Pumpkin, and Vanilla Extract. Pour into the dry ingredients and fold to combine. Add in the melted Butter and combine. The Whole Wheat Flour really soaks up the liquid, so you might need a bit more milk if your mixture looks too dry. This recipe is using White Whole Wheat Flour. If you substitute regular White Flour, the measurements for liquid will change.
4. Turn the heat to medium, and cook your pancakes, about 1/4 cup per pancake. I prefer to use a disher or ice cream scoop, so all my pancakes are uniform in size.

Bourbon Maple Syrup Ingredients:
– 1 cup Maple Syrup
– 2 tablespoons Bourbon Whiskey, more or less depending on your preference

Bourbon Maple Syrup Directions:
1. In a small saucepan, warm the Syrup and Bourbon together until it is thin and viscous. Pour over warm pancakes and serve with a pat of butter. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek Day 2 Recipes:

Pumpkin Magic Custard Cake #PumpkinWeek

Pumpkin Magic Custard Cake is both creamy and fluffy, and similar to a crust-less pumpkin pie.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek


Welcome to #PumpkinWeek day 5! I have had an awesome time, along with 18 other Bloggers sharing 65 pumpkin-filled recipes over this past week. We have had everything from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find all these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

So I have seen the magic custard cakes around the internet for a while and decided to try one out myself. It is pretty nifty. This pumpkin magic custard cake starts off as basically a liquid and turns into a sort of crust-less pumpkin pie/not quite cake thing. It’s really good too.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

I can definitely see myself making this throughout the Fall. While I do love pumpkin pie, I sometimes don’t love the crust. Certain pies have too much crust to pie ratio, they are overdone and hard, or just aren’t tasty. While I do love a graham cracker pie crust, it isn’t always the best option for some pies. This cake fixes my crust woes.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

It is a pretty simple and straightforward recipe. I was able to create it while the toddler was napping. I had a bite while it was warm, room temperature, and cold. I think I prefer it most at room temperature. Top it with some powdered sugar, whipped cream, or add a scoop of ice cream for an easy and delicious Autumn dessert.

Pumpkin Magic Custard Cake from LoveandConfections.com #PumpkinWeek

Pumpkin Magic Custard Cake
Adapted from The Gunny Sack
Click here for a printable recipe

Pumpkin Magic Custard Cake Ingredients:
– 1/2 cup unsalted Butter
– 2 cups Whole Milk
– 4 large Eggs, separated
– 1/8 teaspoon Cream of Tartar
– 1 & 3/4 cups Powdered Sugar
– 1 teaspoon Vanilla Bean Paste
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1 cup White Whole Wheat Flour
– 1 cup Pumpkin Puree, not pumpkin pie filling

Pumpkin Magic Custard Cake Directions:
1. Heat oven to 325F. Prepare a 9 x 9 baking pan with nonstick cooking spray and set aside.
2. Melt butter and set aside until cool. Heat milk in the microwave for approximately 1 to 1:30 minutes until warm and set aside.
3. In a clean bowl of your stand mixer, using the whip attachment, whip the Egg Whites and Cream of Tartar until stiff peaks have formed. Transfer them into another bowl.
4. In the same stand mixer bowl, beat the Egg Yolks and Powdered Sugar until pale yellow and fluffy. Add in the cooled, melted Butter, Vanilla Bean Paste and Pumpkin Pie Spice and combine.
5. Add in the Flour, Pumpkin Puree, and 1/2 cup of the Milk. Combine then scrape down the sides of the bowl to make sure everything is incorporated.
6. While on the lowest speed, slowly stream in the remaining milk until completely mixed it. The batter will be very liquid.
7. With a spatula, fold in the Egg whites in 2 additions. The batter will look lumpy from the whites, but incorporate them as best you can.
8. Pour into baking dish and bake for roughly 55 minutes. The cake might jiggle, since it is a custard, but should be solid and not runny. Let it cool completely and top with Powdered Sugar. Enjoy!

Until next time,
LOVE & CONFECTIONS!

#PumpkinWeek day 5 recipes:

Pumpkin Pie Dip for #PumpkinWeek

Pumpkin Pie Dip is a great alternative to the traditional pumpkin pie. Cool, creamy, and perfect for any gathering of family and friends.


Today is day 6 and the end of #PumpkinWeek. I have loved celebrating all things pumpkin with my Food Blogging friends. Tomorrow is National Pumpkin Day and I hope you have enjoyed all the recipes we have shared this week. In addition to homemade pumpkin puree, pie, and cookies, we have also shared some savory pumpkin dishes like hummus, chili and pumpkin corn chowder. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

If you look through Pinterest, you will see hundreds of versions of this dip. There are so many different ingredients and ways to make this dip, and I wanted to do something different. I decided to add one of my new favorite treats to the mix.

Stonyfield Organic recently introduced a new line of product called Petite Creme. It is similar in texture to Greek yogurt, but is not tangy. Petite Creme is sweet and smooth, just the way I like my yogurt. They have some fabulous flavors and I love them all! The Vive la Vanilla Stonyfield Petite Creme was just what I needed for this dip. The vanilla flavor goes great with the pumpkin pie spice and the smoothness and creaminess of the yogurt helps it not get too firm after refrigeration. All-in-all, I think I created a great, and very easy, recipe and I hope you make it and share it with family and friends.

Pumpkin Pie Dip
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Pie Dip Instructions:
– 8 ounces Cream Cheese, room temperature
– 4 ounces Powdered Sugar, sifted
– 1 container Stonyfield Vive la Vanilla Petite Creme (5.3 oz)
– 8 ounces Pumpkin Puree
– 2 teaspoons Homemade Pumpkin Pie Spice
– Graham Crackers for dipping

Pumpkin Pie Dip Directions:
1. In the bowl of your stand mixer, combine the Cream Cheese and Powdered Sugar until evenly mixed. Add in the Stonyfield Petite Creme and mix. Scrape down the sides of the bowl to insure everything is incorporated.
2. Add in the Pumpkin Puree and Pumpkin Pie Spice. Mix until combined. Scrape down the sides of the bowl if necessary.
3. Pour into serving bowl, cover with plastic wrap and refrigerate a minimum of 1 hour. Separate Graham Crackers into bite-sized pieces for dipping and arrange on a serving tray around the dip. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Dip by Love and Confections
Pumpkin Pye – that’s Pie with a Rye Crust by Culinary Adventures with Camilla
Caramel Pumpkin Torte by Lady Behind The Curtain
Pumpkin Loaf by The Not So Cheesy Kitchen
Pumpkin Pie Martini by A Day in the Life on the Farm
Pumpkin Cheesecake Swirl Brownies by A Kitchen Hoor’s Adventures
Cinnamon Sugar Pumpkin Muffins by Making Miracles

Pumpkin Creme Brulee #PumpkinWeek

Pumpkin Creme Brulee is a decadent yet easy-to-make dessert that is perfect for the Fall season!

Pumpkin Creme Brulee from LoveandConfections.com

Welcome to #PumpkinWeek 2016, where my blogging buddies and I share our love of all things pumpkin. Each of the 80+ recipes all contain some form of pumpkin – not just pumpkin spice. Hope you enjoy our delicious week, and don’t forget to follow along on the #PumpkinWeek Pinterest Board!

Pumpkin Creme Brulee from LoveandConfections.com

I absolutely love Autumn, but as most of my friends know, I don’t start getting excited about it until mid-September. I have a no-pumpkin rule until then, because it just doesn’t feel like Fall yet. Living in Florida, we don’t really have a Fall season. It’s now October and is still hot and muggy outside. There are no changing of leaves, apple picking, etc., so I don’t generally use pumpkin in recipes until October.

Pumpkin Creme Brulee from LoveandConfections.com

Creme Brulee is such a fun and easy dessert to make, and great if you’re having dinner guests over. It needs to be made ahead of time and chilled. Your friends will love the taste and presentation – who doesn’t love their own mini dessert. They’ll also think you’re a pro if you forego the broiler for a tableside torching.

Pumpkin Creme Brulee

By adapted from PIL Cookbooks
Published 10/03/2016
Pumpkin Creme Brulee

Pumpkin Creme Brulee is a decadent yet easy-to-make dessert that is perfect for the Fall season!

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/2 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • pinch nutmeg
  • 4 egg yolks
  • 1/2 cup pumpkin (not pumpkin pie filling)
  • 4 tablespoons brown sugar

Instructions

  1. Heat oven to 300F. Place 4 1-cup ramekins in a 9×13 baking pan.
  2. Combine cream, milk, half of the granulated sugar, salt, cinnamon and nutmeg in a medium saucepan. Bring it to a simmer
  3. Whisk egg yolks and second half of sugar. Gently pour the hot cream into the eggs while whisking constantly. Return mixture to the pot, whisking constantly, and heat until slightly thickened. Remove from heat and whisk in pumpkin
  4. Pour mixture through a sieve into a large measuring cup then into the ramekins. Place the pan onto the oven rack, then using a measuring cup, gently fill the pan halfway with hot water.
  5. Bake for 50-60 minutes, or until set. Cool in pan for 30 minutes, then refrigerate for 2 hours. To serve, sprinkle tops with brown sugar and either broil or torch to caramelize the sugar.

Yield: 4
Prep Time: 00 hrs. 05 mins.

Cook time: 01 hrs. 05 mins.
Total time: 1 hrs. 10 mins.
Tags: creme brulee, pumpkin, pumpkin spice, dessert, custard

Here’s more great #PumpkinWeek recipes:
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline’s Cooking.
Gigi’s Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa’s Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D’s Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy’s Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy’s Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor’s Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.
Spiced Pumpkin Cider from Gluten Free Crumbley


Until next time,
LOVE & CONFECTIONS!