Pumpkin cookie recipe

Toasted pumpkin seeds

THANK you Mr. Bill....pumkin is a "comfort" food for me...I just LOVE it! And I can't wait for this time of year to roll around for fresh pumpin pies and the seasonal pumkin ice cream!!!! Ewe...and pumkin muffins!!!!!

You've got a winner, Bill!!! Butter and all. I'll be trying these soon

Y U M M Y!!!!!!!!!!!!!!!!!!!!!!!!!

I will keep this recipe does sound very Yummy!

Who's got a recipe for PUMPKIN ICE CREAM???
That sounds kinda yummy!!!!

Here ya' go, Weezie. :-)



How to Make Pumpkin Ice Cream

Pumpkin ice cream is just like pumpkin pie - but there's no hassle with making a crust. Yields about 1 1/2 quarts.

Ingredients:
3/4 c. brown sugar
1 c. canned solid-pack unsweetened pumpkin
1 tsp. cinnamon
3 egg yolks
1/4 c. granulated sugar
1/4 tsp. grated nutmeg
1/8 tsp. ground cloves
1/2 tsp. ground ginger
2 c. heavy cream
2 c. milk
1/8 tsp. salt
1 tbsp. vanilla extract

Steps:
1. Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about six minutes.

2. Whisk eggs in a medium bowl. Gradually whisk 1 c. of the warm cream mixture into the bowl with the eggs.

3. Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil.

4. Strain the custard into another bowl and cover it partially with lastic wrap. Cool at least one hour at room temperature.

5. Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours.

6. Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions.

7. Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.


Tips:
When thickening the custard so that it coats the back of a spoon (step 3), the temperature of the mixture should register at least 160 degrees F on a candy thermometer.

The refrigerated custard that has yet to be frozen in the ice cream maker (step 5) can stay covered in the refrigerator as long as three days.

The finished pumpkin ice cream tastes best if eaten within four days of making it.

Make sure your ice cream maker can accommodate 1 1/2 quarts. If not, throw away the excess.


Warnings:
When heating the custard in the thickening phase (step 3), do not boil it. The egg yolks will curdle.

Tips:
Keep frost out of your ice cream ....

Once you open a carton of ice cream, put some plastic wrap before shutting it again. This will prevent frost.

Sue z
wants to own an ice cream maker some day.

I don't have one of those either shucks.

Ohhhhhhhhhh man Suzie Q,
this sounds sooooooo YUMMY!
I mean really really good!!!!

Question????
What happens if the can is sweetened??
Can you leave the other sugar out???

Bill, I have a question:

This recipe calls for TWO CUPS OF BUTTER?

Merme

I believe that is correct Merme.... I will try to dig up the old paper copy of the recipe to verify.
Has anyone made the Pumpkin Cookies and can comment on the butter content?

I made a 1/2 batch yesterday - so only 1 cup of butter.
I, too, thought that was a lot, Merme!!!
They came out really good and tastey,
though more like a cake cookie than a crispy one -
which we absolutely love!

Is that the way they are supposed to be, Bill?