Pumpkin Butter, Pumpkin Scones, and Pumpkin Mac & Cheese

Pumpkin, pumpkin, pumpkin!!

So today is 10/10/10, and I wanted to do something special. I woke up late, had a cup of tea, and began thinking about what I would make.  Aside from cooking, today could be considered a very lazy Sunday, but I'm satisfied with my dishes. Unfortunately, I forgot to take pictures of the mac & cheese, so the picture I'll post for it is one that I found online.


Pumpkin Butter
1 15oz can of canned pumpkin
1/2 cup apple cider
1/4 cup brown sugar
1 1/2 tsp pumpkin pie spice

Place all ingredients in sauce pan and cook over medium-low heat, stirring constantly with a spatula or wooden spoon.  Cook until the butter is thick, about 30 minutes. Be careful not to let it burn on the bottom of the pan.  When it has cooled, place it in a jar and store in the refrigerator.

Pumpkin Scones
2 1/2 cups all purpose flour (plus more for dusting)
1/3 cup light brown sugar
2 tsp pumpkin pie spice
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp cold unsalted butter, cut into pieces
1/2 cup buttermilk (or buttermilk substitute)
1/2 cup canned pumpkin
1 1/2 tsp vanilla
1/3 cup raisins (optional)

Preheat the oven to 425.

Mix together all dry ingredients in a large bowl. Add in butter (in pieces) and mix until it has turned coarse.  In a small bowl, mix together the wet ingredients.  Add the wet to the dry (along with raisins) in the large bowl and mix until it has formed a lump of dough. Take the dough and knead it on a floured surface, adding more flour as needed. 

Shape the dough into a mound and pat down until it is about 1 1/2 inches thick.  Cut into six pieces by slicing the dough with a knife the way you would a pizza.

Bake for 15-20 minutes, or until the rough edges have turned a toasted color.  Enjoy with cinnamon-sugar butter, or a cinnamon icing. Or plain!

Pumpkin Mac & Cheese
8 oz pasta (any small shape will do)
1 Tbsp butter
1 Tbsp Flour
1 cup milk
1 cup canned pumpkin
1 tsp Worcestershire sauce
1 tsp mustard
1/2 tsp salt
cayenne pepper (to taste, it's optional)
1 cup shredded cheese (I used a mixture of Italian blend and cheddar jack)
3 Tbsp Parmesan cheese
3 Tbsp bread crumbs

Preheat the oven to 375.

Cook pasta in boiling water for about 7-9 minutes.  In another larger pot, melt the butter and add the flour, and whisk until it clumps up. Slowly add in milk (a couple Tbsp at a time) while continuing to whisk until the mixture is combined. Add in pumpkin and stir well. Bring to a low boil, then add in Worcestershire sauce, mustard, and salt.  Also stir in shredded cheese.

Place the cooked pasta in the cheese sauce and stir well. Spray an 8x8 baking dish with non-stick spray and pour the pasta in. Sprinkle the Parmesan cheese and bread crumbs on top.  Bake for about 20 minutes, or until the top has turned golden brown.

Enjoy!