Fall is here! This means that the season of pumpkin-everything is finally here and we couldn’t be more excited! It is time to bring out your best chef skills and get ready for a night of winding down and getting comfy in the kitchen with these incredible pumpkin recipes. Impress your friends with a Fall themed dinner perfect for Fall birthdays and other festivities. A perfect fettuccine or Ravioli to make after a day of pumpkin picking in the chilly weather will give your friends and family an unforgettable Fall day. Andrea Correale, founder and president of Elegant Affairs dished out five delicious recipes to cozy up with as the leaves turn orange and the weather cools down.
Andrea has been producing custom-designed, award winning New York catered events for more than 20 years, catering to dozens of celebrities including Mariah Carey, Alec Baldwin, Jimmy Fallon, and Billie Eilish – to name a few!
Below you will find complete recipes and instructions for:
Looking for a healthier version to raviolis? This recipe shows a great way to stuff raviolis with something other than the expected ricotta alternative. These homemade raviolis are also easy and quick to make. They use wonton wrappers, which are light and less calories than the pasta version.
Pumpkin Pie Trifles
A go-to dessert that takes minimal effort and can be prepared a head of time, Trifles are my favorite because you can easily make these ahead of time and place in the fridge and are inexpensive.
Adding pumpkin to ordinary pasta takes this American favorite and makes it seasonal. Serving it in a small pumpkin or roasted apple is an easy way to take the presentation up 12 notches.
Pumpkin Cheesecake Bars
Cheesecake is a dessert staple. I find that most people are apt to take a smaller one or two bite dessert at a gathering as opposed to a large serving of cake. They feel less guilty indulging in smaller, sweet bites. Pumpkin screens autumn and is a staple October through November. This is a simple recipe that can be made in a pan and easily cut out into small bars or rounds with a cookie cutter.
Pumpkin Spice Martini
The pumpkin spice martini is smooth and doesn’t taste as strong as a regular martini. It is the perfect dessert cocktail to serve after dinner before dessert.
· 1 Cup Canned Pumpkin
· 1/3 Cup Grated Parmesan Cheese
· 1/4 Teaspoon Salt
· 1/8 Teaspoon Black Pepper
· 6 Wonton Wrappers
· 1 Teaspoon Salt
· 1/2 Cup Chicken Broth
· 1 ½ Tablespoons Unsalted Butter
· Chopped Parsley
1. Combine pumpkin, parmesan, 1/4 teaspoon salt, and black pepper. Spoon about 2 teaspoons pumpkin mixture into the center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal.
2. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes and drain in a colander.
3. Place chicken broth and butter in a pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.
Ingredients (for pumpkin mousse):
· 1 (15-ounce) Can Pumpkin
· 3 Cups Heavy Cream
· 3/4 Cup Superfine Sugar
· 1/2 Teaspoon Pumpkin Pie Spice
· 1 Tablespoon Vanilla Extract
1. Combine pumpkin, 1 cup cream, sugar, and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture; set aside.
Ingredients (for homemade cinnamon whipped cream):
· 2 Cups Heavy Cream, cold
· 3/4 Cups Confectioners’ Sugar
· 1 Teaspoon Ground Cinnamon
· 1/2 Teaspoon Vanilla Extract
1. In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat. Set aside.
To Assemble Trifles
· Candied Pecans
· Crumbled Pie Crust
1. Spoon pumpkin mousse into a pastry bag, and then spoon cinnamon whipped cream into a separate pastry bag.
2. Fill the bottoms of your serving glasses with candied pecans.
3. Pipe pumpkin mousse on top, then whipped cream, then pumpkin mousse, and finish with whipped cream.
4. Garnish with crumbled pie crust.
· 1/2 Pound (8 Ounces) Whole Wheat Fettuccine
· 1 Generous Tablespoon Unsalted Butter
· 1 Tablespoon Flour
· 2 Garlic Cloves, minced
· 1/2 Teaspoon Finely Chopped Rosemary, plus more for garnish
· 2 Cup Low-Fat Milk
· 3 Ounces Mascarpone Cheese
· 1 Cup Pumpkin Puree
· 1/4 Teaspoon Sea Salt
· Freshly Ground Black Pepper
· Grated Parmesan Cheese for Topping
· Pumpkins for Plating
1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
2. Heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly and golden, about 3 minutes.
3. Add garlic and cook for 30 seconds.
4. Add in milk and rosemary.
5. Stir constantly and increase the heat a little bit, if necessary, until the mixture begins to bubble and thicken, about 5-6 minutes.
6. Add in mascarpone, pumpkin, salt and pepper, whisking until smooth and thickened into a sauce.
7. Season with additional salt and pepper to taste.
8. Add cooked pasta to pan and toss to combine.
9. Carve out mini pumpkins to be used as your serving vessels. Using tongs, fill the pumpkins with the fettuccine.
10. Garnish with extra sauce, rosemary, and Parmesan cheese.
· 1 (16 Ounce) Package Pound Cake Mix
· 3 Eggs
· 2 Tablespoon Butter, melted
· 4 Teaspoons Pumpkin Pie Spice
· 1 (8 Ounce) Package Cream Cheese, softened
· 1 (14 Ounce) Can Sweetened Condensed Milk
· 1 (15 Ounce) Can Pumpkin Puree
· 1/2 Teaspoon Salt
· 1 Cup Chopped Pecans
1. Preheat oven to 350 degrees. Coat a 15×10 inch jelly roll pan with non-stick spray.
2. In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly.
3. Press onto bottom of prepared pan.
4. In another large mixing bowl, beat cream cheese until fluffy.
5. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with pecans.
6. Bake 30 to 35 minutes, or until set.
7. Cool, then chill in the refrigerator. Cut into squares. Store covered in refrigerator.
· 1.5 Ounces Vanilla Vodka
· 1 Ounce Spiced Rum
· 1 Ounce Domaine De Canton
· 2 Tablespoons Pumpkin Pie Puree
· 2 Tablespoons White Sugar
· 1 Teaspoon Ground Pumpkin Pie Spice
· 1 Cup Marshmallow Cream or Whipped Cream for Garnish
1. Add vodka, rum, canton & pumpkin pie puree into a cocktail shaker with ice.
2. Shake until well combined.
3. Rim a martini glass with sugar & pumpkin spice.
4. Double strain Pumpkin Pie Martini into the glass & top with marshmallow cream or whipped cream.