Pumpkin Cheesecake Mousse

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
12 oz. Neufchâtel cream cheese
15 oz. unsweetened pumpkin purée
1/2 c. erythritol (or monk fruit sweetener)
2 tsp. vanilla extract
2 tbsp. pumpkin pie spice
3/4 c. heavy cream

Directions
In a large mixing bowl combine the cream cheese and pumpkin purée. Using a hand mixer with whisk attachment, cream the two together until there are no visible clumps and the mixture is smooth and creamy. Add the erythritol (or sweetener of your choice), vanilla extract,  pumpkin pie spice, and heavy cream. Mix until all ingredients are well incorporated. Refrigerate for an hour before serving.

Keto Pumpkin Spice Almond Flour Cake

Suggested Piece: Small Skillet

Ingredients
2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. salt
3 1/4 tsp. pumpkin spice
2 eggs
1/3 c. maple syrup, sugar-free
1/2 c. pumpkin puree
1/4 c. coconut oil
1 tsp. vanilla extract
6 tbsp. unsalted butter, melted
3/4 c. monk fruit sweetener
2 tsp cinnamon

Directions

Lightly grease small skillet. In large bowl combine the almond flour, baking soda, salt, and pumpkin spice. Stir until well combined. In a medium bowl, combine the eggs, sugar-free maple syrup, pumpkin puree, coconut oil, and vanilla. Stir until smooth. Add this egg mixture into the almond flour mixture and stir until combined. Pour batter into skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Drizzle with butter and sprinkle with monk fruit sweetener and cinnamon.

Pumpkin Snickerdoodles

Suggested Pieces: Stainless Steel Cookie Sheets

Ingredients
2 1/2 cups flour
2 tsp. cornstarch
1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/8 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
3/4 c. butter, softened
3/4 c. brown sugar
1/2 c. sugar
1 large egg
2 tsp. vanilla
1/2 c. canned pumpkin (not pumpkin pie filling)
Cinnamon Sugar Coating
1/4 c. granulated sugar
1 1/2 tsp. cinnamon

Directions
Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. Slowly add in the flour mixture. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 2 days. When ready to bake, take the dough out of the fridge. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper. In a small bowl whisk together the sugar and cinnamon for the cinnamon sugar coating. Form the dough into balls of about 1 1/2 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly. Place the cookies on the cookie sheets about 2 inches apart. Bake for about 8-10 minutes until the tops look just set.

Pumpkin Pudding

Suggested Piece: Saladmaster Thermal Bowl

Ingredients
1/2 tsp. cinnamon
1/8 tsp. ginger
1/2 tsp. clove
1/4 tsp. baking soda
3/4 c. pumpkin puree, canned
1 1/4 c. cold milk
1 pkg. butterscotch pudding mix
1 1/4 c. Cool Whip

Directions
Combine spices and baking soda in bowl. With electric mixer combine pumpkin and spices. Add milk and pudding and continue to beat for one (1) minute. Fold 1/2 cup of the Cool Whip into the mixture. Garnish with remaining Cool Whip. Yields 6 servings.

Pumpkin Cheesecake

Suggested Piece: Electric Oil Core Skillet

Ingredients
10 graham crackers (#1 cone)
1 stick butter, melted
1/4 c. + 1/2 c. sugar
1 (8 oz.) package cream cheese, softened
3 c. heavy cream
2 1/2 c. milk
3 small packages vanilla pudding
1 c. canned pumpkin
2 tsp. pumpkin pie spice
1/2 c. jarred caramel sauce
3 tbsp. powdered sugar

Directions
Preheat EOC to 350F. Mix graham cracker crumbs, melted butter, and sugar together. Press the mixture into the bottom of EOC. Cover and cook on 350F until Vapo-Valve clicks, then reduce heat to 185F for 8 minutes. Allow to cool. In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form. In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. Finally, in small mixing bowl, beat remaining heavy cream with powdered sugar until it forms soft peaks. Layer: Pour 1/3 of the cream cheese mixture over the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel sauce on the pumpkin. Repeat two more times. Before the final drizzle of caramel, top the last pumpkin layer with whipped cream, then finish with a final drizzle of caramel. Allow cheesecake to chill in refrigerator for 4 hours before serving.

Pumpkin Spice Cake

Suggested Piece: 9" Skillet

Ingredients
1/2 box spice cake mix
1/2 can pumpkin pie filling
1/2 can cranberry sauce
2 eggs

Directions
Mist inside of 9" skillet with olive oil; add cranberry sauce in bottom. In a bowl combine spice cake mix, pumpkin pie filling, and eggs. Pour cake batter over the top of cranberry sauce. Follow these instructions for stove top baking.

Cinnamon Pumpkin Butter

Ingredients
1 lb. unsalted butter
½ c. pumpkin puree
2 tbsp. brown sugar
2 tbsp. agave syrup
1 tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground clove
Salt to taste

Directions
Whip butter until light and fluffy. Add in remaining ingredients and whip again to combine. Serve on dinner rolls, croissants, or even pancakes! Yum!

Pumpkin & Black Bean Chili

Suggested Piece: 5 Qt Roaster, Saladmaster Machine

Ingredients
1 (15-oz) can pumpkin puree
1 (15-oz) can diced tomatoes (your favorite flavor!)
1 (15-oz) can vegetable broth
2 (15 oz) cans black beans
3 cloves chopped garlic (#1 cone)
1 zucchini (#3 cone)
1 yellow squash (#3 cone)
1 small onion (#2 cone)
1-2 cups cooked quinoa
Salt, pepper, oregano, cumin, and chili powder to taste
1 lb. ground beef (opt.)

Directions
Sauté processed garlic, zucchini, squash, and onion in bottom of 5 Qt Roaster on medium heat. Add all other ingredients and medium-click-low until veggies are tender, a minimum of 30 minutes. Flavors meld and blend the longer it sits on low. 

Optional: If using ground beef, degrease the meat by cooking it in the 3 Qt. Inset or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner!