For those of you who like Pumpkin...

I, myself, am not completely fond of pumpkin.. I mean I LOVE me some pumpkin candles and the smell is intoxicating, but.. I do not like the mushy TASTE of pumpkin, unless it is masked.. you know like baby medicine in applesauce....

Yet, I found these Martha Stewart recipes and think they look awesome for Fall... maybe I will try them??

Pumpkin Cake with Brown Butter Icing

YUMMMMM!!!!

Serves 8 to 10

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 2/3 cups all-purpose flour, plus more for pan
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup homemade Pumpkin Puree, or canned
• 1/2 cup warm (110 degrees) milk
• Brown Butter Icing
• Caramelized Walnut Halves

Directions

1. Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
4. Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
5. Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.

AND.....

Pumpkin Mousse Pie

Serves 8 to 10

• 9 ounces graham crackers
• 3/4 cup plus 1/3 cup plus 2 tablespoons granulated sugar
• 3 tablespoons Dutch-process cocoa powder
• 3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting
• 1/4 teaspoon plus a pinch ground nutmeg
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted
• 1/4 cup brandy
• 2 tablespoons unflavored powdered gelatin
• 3 large eggs, room temperature
• 1 1/2 cups homemade Pumpkin Puree, or canned
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup sour cream
• 1 1/2 cups heavy cream
• 2 tablespoons confectioners’ sugar
• 1/2 teaspoon pure vanilla extract

Directions

1. Heat oven to 325 degrees. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.
2. In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.
3. Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
4. To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.