Enjoy Pumpkin Three Ways This Fall

Pumpkin spice lattes might be overrated but these three fall recipes will be new favorites!

Fall is here and that means it’s time to bust out the pumpkins! While I’m not a huge fan of Pumpkin Spice Lattes, I am a fan of getting creative in the kitchen so buckle up because today I am helping you cook for a crowd and whipping three pumpkin recipes that are sure to be favorites even for the pumpkin haters in the family. 

Caramel Pumpkin Espresso Martini

This espresso martini recipe makes one drink, but could easily be doubled to make double batches. 

• 2 fl oz instant espresso (or brewed if you’re fancy like that) 
• 1 ½ fl oz caramel vodka
• 1 ½ fl oz Baileys (Your flavor of choice, I went with espresso) 
• 1 fl oz heavy cream

1. Mix up your instant espresso making it as strong as you like, then add all of the ingredients to a mason jar half-filled with ice. Shake vigorously for 10-15 seconds.
2. Strain the chilled mixture into a glass and finish it with a drizzle of caramel dust with a touch of pumpkin pie spice blend or cinnamon. Cheers!
3. On a large plate, squeeze some caramel onto one side, then with your glass facedown, dip the rim straight into the caramel. Don’t try to tip the glass, just dip straight down. This prevents the caramel from running down the side of your glass. 
4. Once the rim is covered in caramel, pour some cinnamon sugar on the other side of the plate and dip your caramel-rimmed glass in the cinnamon sugar coating it all the way around. 

Optional: Rimming your cocktail glass with caramel and cinnamon sugar.

Caramelized Onion & Pumpkin Tartlets 

Ingredients

• 1 package of thawed puff pastry
• 1 cup bacon bits (freshly cooked)
• 1 tablespoon fresh sage, finely chopped
• 2 cups pumpkin puree (one regular can)
• 4 oz of cream cheese (half a package)
• 1 cup caramelized onions (from about 2 sliced onions)
• ¼ cup goat cheese
• A small muffin tin pan

1. Preheat the oven to 425 degrees.
2. Grab a large pan to cook your bacon. I used one full pack of bacon then used any remaining bacon bits for breakfast the next morning.
   1. Bacon hack: If you’re making bacon bits (like for this recipe), use scissors to cut your bacon directly into your pan. No cutting and no mess! 
3. Cook your bacon until nice and crispy then remove from the pan. Keep some of the bacon grease to caramelize your onions. 
4. Add your sliced onions to the same pan you cooked your bacon in and let cook down until browned and tender. Once mostly cooked, add in your chopped sage. Set your onions off to the side.
5. In a microwaveable bowl, add your cream cheese and soften in the microwave for 30 seconds or so. Once warmed through, pull out and mix in your pumpkin. You want a super smooth texture so if it isn’t super smooth warm it up in the microwave until the ideal texture is reached. 
6. Once your pumpkin filling is smooth, add your seasonings to taste. I added salt, pepper, powdered sage, garlic, and onion powder.
7. Grab one sheet of your puff pastry and roll it out to thin it out a bit. Then cut your pastry into 2-inch squares and push them into your greased muffin tin pan. 
8. Now layer up your tartlets starting by spreading the pumpkin mixture in the bottom of your tarts. Distribute the caramelized onions evenly over the pumpkin, then add your bacon bits and top with crumbled goat cheese on top. 
9. Bake for about 20-30 minutes or until the crusts are golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

Mini Pumpkin Cheesecakes 

Crust

• 3/4 cup graham cracker crumbs
• 1 tablespoon light brown sugar
• 1 1/2 tablespoons butter melted
• 1/4 teaspoon cinnamon

Filling

• 8 oz cream cheese (1 package)
• 2 cups of pumpkin (1 can)
• 2 eggs
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon fresh ground nutmeg
• pinch of cloves
• 1 tablespoon flour
• 1/2 teaspoon vanilla

Directions

1. Preheat oven to 350*F
2. Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork. Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. I did use cupcake liners to make it easier to get them out after. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.
3. Prepare the filling by mixing the cream cheese until smooth. Add pumpkin, eggs, sugar, and spices. Blend until combined. Add flour and vanilla, and mix until well combined.
4. Pour filling into prepared crusts. Divide the batter among the 12 spaces.
5. Bake mini cheesecakes in a preheated oven for 20 minutes. Remove from the oven and cool for about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.
6. Top with whipped cream and cinnamon and enjoy! 

This article was originally written for the Fall 2023 Issue of Modern Cowboy Magazine. (Previously known as Cowboy Lifestyle Magazine). Catch more stories from this issue below!