DIY White and Gold Light-Up Halloween Pumpkin Makeover

Autumn is just around the corner and it’s time to start decorating! First up, Halloween! I absolutely love Halloween, but it’s not really my personal style to do a lot of gore or tons of orange and black in my home. One of the things I like to do with my Halloween decor is try to make it fit in with my home’s existing style. Here’s a really quick and easy way I updated a pre-lit, cheapy plastic pumpkin that I found for for $6. Isn’t he cute?

DIY Gold and White Halloween Light-Up Pumpkin (4).jpgSpray paint. That’s all you need. I went with gold and white of course.

DIY Gold and White Halloween Light-Up Pumpkin (3).jpgI painted the entire pumpkin with white satin paint (satin or gloss work best) and then sprayed the stem gold. I didn’t use tape or anything around the stem because I like the way the gold over-spray looks on the top of the pumpkin.

diy-gold-and-white-halloween-light-up-pumpkin-2

Cute, right?! I think I’m going to have to pick up a few more pumpkins and try different colors.

before-and-after-pumpkin

Anyway, easy peasy! Super cute and fits in perfectly with the rest of my decor.

diy-gold-and-white-halloween-light-up-pumpkin

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Pumpkin Bourbon Ice Cream Recipe

Pumpkin Bourbon Ice Cream

Fall is almost here and that means one thing: PUMPKIN. Pumpkin flavored food has become an American tradition and our appetite for it only seems to be growing. Forget the leaves. Forget the sweaters. We want our pumpkin flavored foods and we want them now! Bring on the cookies, pies, and bread puddings.

I usually like to wait until summer is officially over before I indulge in autumnal themed foods, but this ice cream is the perfect recipe to transition you into fall. It’s a cool treat but with all the warm flavors of the season: pumpkin, spice, and bourbon.

It took a couple of tries but I think we nailed it with this recipe. The texture is light and creamy and all of the flavors harmoniously hit your palate. You can taste the pumpkin, spices, and bourbon without one outshining the others.

Ingredients

1 cup pumpkin puree
1 tsp. vanilla extract
1 cup heavy cream
1 cup whole milk
3/4 cup firmly packed light brown sugar
5 egg yolks
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4 tsp freshly grated nutmeg
1/4 cup bourbon

In a bowl, mix together the pumpkin puree and vanilla. Cover and refrigerate.

In a mixing bowl with a whisk attachment, combine the egg yolks, cinnamon, ginger, cloves, salt, nutmeg, 1/2 cup cream and 1/4 cup brown sugar. Whisk until smooth and sugar is dissolved.

Then, in a 2 qt saucepan over medium heat, combine the milk, the remaining 1/2 cup of cream, and remaining 1/2 cup of the brown sugar. Cook until little bubbles form around the edges of the pan, about 5 minutes.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot mixture into the egg mixture until smooth. Then, pour the egg mixture back into the pan. Cook over medium heat, stirring constantly at a low simmer for about 5 minutes and it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is run through it. Do not boil! Strain through a fine-mesh sieve into a clean bowl. Let cool to room temperature. Refrigerate until chilled.

Note: You can cool the mixture in an ice bath by placing the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. This will cool the custard faster. Otherwise, place plastic wrap directly over the custard (to avoid a skin from forming) and let cool on countertop, before refrigerating.

Whisk the pumpkin mixture and the bourbon into the chilled custard. Transfer to an ice cream maker and freeze according to your machine’s instructions. For firmer ice cream, transfer to freezer safe container and freeze for an additional 2-3 hours.

Makes about 1.5 quarts

Serve with crumbled graham crackers or speculoos cookies for added delight.

Pumpkin Bourbon Ice Cream Recipe

 
Special thanks to Cuisinart®.

Here’s a Pumpkin Spice Bread Pudding Recipe

Oh heyyyyyy, looks like it’s that time again. Pumpkin time! Even though I know damn well I can eat pumpkin food all year long I specifically reserve it for October through January. It makes me feel festive and happy and autumnal. What we lack in weather we make up for with pumpkin…or something. So, my friends, here is a recipe that I developed for my husband and his love of bread pudding. Pumpkin spice and everything nice. Seriously though.

Pumpkin Bread Pudding

First, you’ll need bread. Apparently pumpkin bread isn’t a thing so I had to make my own. ALL PUMPKIN, ALL THE TIME. If you can find pumpkin bread by all means go for it. Regular challah or brioche would work too. I guess. This pumpkin egg bread is super easy to make and perfect for bread puddings.

Pumpkin Egg Bread

Cut about 2/3 of the bread into cubes and let sit over night or put in a very low oven (about 170 degrees) for a couple of hours. You want the bread to be a little stale so it soaks up all of the nice pumpkin custard you’re about to make.

Pumpkin Custard Filling

  • 1 1/4 cups firmly packed dark brown sugar
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp. ground cloves
  • 2 cups pumpkin puree
  • 4 eggs
  • 1 1/2 cup heavy cream
  • 1 cup milk

Whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk. Continue whisking to combine.

Lightly grease a casserole dish or baking pan and pour filling over the bread pieces.

Pumpkin Bread PuddingMix it up and let sit for about 30 minutes so the bread soaks it all in. Pre-heat oven to 375 degrees. Cover pudding with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until mixture is set.

Pumpkin Bread Pudding

Let it sit for about 5 minutes before serving. Top it with ice cream, whipped cream, or whatever else you want because I declare there are no rules for garnishes! Eat up!

Pumpkin Bread Pudding

Easy Pumpkin Challah Bread Recipe

Mmmmm bread! Get in my belly, gluten.  Fall means feeling the need to eat all things pumpkin, all the time…right? Well here’s a really easy pumpkin bread recipe. It’s basically pumpkin challah, hollaaaaa! (sorry, not sorry). You can slice this and use it for sandwiches, toast it up or French it for breakfast, or use it for bread puddings.

Pumpkin Challah

What you’ll need:

  • 1 1/4 teaspoons active dry yeast
  • 1/2 cup warm water
  • 6 large egg yolks, plus 1 large egg yolk for eggwash
  • 1 1/2 teaspoon salt
  • 1 tablespoons canola oil
  • 1/4 cup honey
  • 1 cup pumpkin puree
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 4 cups all-purpose flour

First, proof yeast by mixing the dry yeast with 1/4 cup warm water. Add a pinch of sugar and mix. Let stand for 10 minutes or until foamy.

Use an electric mixer to beat the egg yolks with remaining water. Add salt, oil, honey, pumpkin, and spices. Mix well. Switch to a dough hook and add yeast mixture to the bowl. Stir until combined. Slowly add flour 1 cup at a time until incorporated. Dump dough onto a floured work surface and knead by hand for about 10 minutes. Put dough into a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until it rises and doubles in size, between 1-3 hours. Dump the dough back onto your floured work surface and punch it one or two times.

Pumpkin Challah Dough

Line a baking sheet with parchment paper and use your dough to form a loaf. Make light slices across the top. Let the it sit, covered with a kitchen towel, until it rises and doubles in size again.

Pumpkin Challah Dough

Use remaining egg yolk and water mixture to glaze the top of the loaf. Set your oven to 350 degrees and bake until golden brown, about 40-50 minutes.

Pumpkin Challah Bread

Now eat it.

Pumpkin Challah Bread