Tips On Recipes Using Canned Pumpkins

PUMPKIN CRÈME BRÛLEE
Ingredients
8 egg yolks
1/3 cup plus 1/2 cup sugar, divided
3 cups heavy whipping cream
3/4 cup pure pumpkin puree
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves

Directions:
1. In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
2. Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
3. If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 8 servings.

PENNE WITH CREAMY PUMPKIN SAUCE

Ingredients:
12 ounces penne – cook, cool & set aside – save 1&1/2 –cup2 of the pasta cooking water
Coarse kosher salt
Freshly ground pepper
1 tablespoons olive oil
1 tablespoon fresh rosemary
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for garnish (optional)

Directions:
1. Carefully heat oil (when oil is hot it could splatter with pumpkin) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
2. Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season with salt & freshly ground pepper. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

** Option – toss with left-over diced cooked turkey, with left-over diced vegetables, or Artichoke hearts & black olives etc.