Pumpkin On My Mind

Wednesday's here and we're a few days away from my pumpkin picking weekend extravaganza! I'm looking forward to getting back to the farm, picking some pumpkins, and purchasing fresh apples (there's a big difference between what ends up in the store and what you buy at the farm!). How about fresh pumpkin ice cream? Yes, please! I've got so much pumpkin on the brain, I need to channel it into good use, i.e. baking. Love it or hate it, in the fall it always seems to come back to the pumpkin. With that, I give you pumpkin deliciousness!

Easy, peasy...
Pumpkin Parfaits
Justin Chapple

Ingredients

• Two 15-ounce cans pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt
• 4 cups mascarpone cheese
• 2 1/2 cups confectioners’ sugar
• 2 cups heavy cream
• 1 1/2 cups crushed chocolate wafer cookies (6 ounces)

Directions

1. In a large bowl, using a hand mixer, beat the pumpkin puree with the pumpkin pie spice, salt, 2 cups of the mascarpone and 1 1/2 cups of the confectioners’ sugar until thick.
2. In another large bowl, beat the heavy cream with the remaining 2 cups of mascarpone and 1 cup of confectioners’ sugar until soft peaks form.
3. Spoon half of the pumpkin mixture into 12 glasses and top with half of the mascarpone mixture and half of the crushed wafers. Repeat the layering once more. Refrigerate the parfaits until well-chilled, at least 1 hour, before serving.

MAKE AHEAD: The parfaits can be refrigerated for up to 2 days.

Great for lunch...

Pumpkin Cheesecake Crumble Squares

Jeanne Thiel Kelley

Ingredients

Crust:

• 1 cup all purpose flour
• 3/4 cup (packed) golden brown sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced
• 1 cup pecan halves (about 4 ounces)
• 3/4 cup old-fashioned oats

Filling:

• 1 (8-ounce) package cream cheese, room temperature
• 3/4 cup canned pure pumpkin
• 1/2 cup sugar
• 1 large egg
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

Topping:

• 1 cup sour cream
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract

Directions

For crust:

1. Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling:

1. Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:

1. Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. 

Do ahead: Can be made 2 days ahead. Keep chilled. Cut into squares.

Fancy Shmancy...

Maple Pumpkin Brulee Pie

Saveur

Ingredients

• Flour, for dusting
• 1⁄2 recipe Flaky Butter Pie Dough
• 1⁄4 cup dark brown sugar
• 1⁄4 cup granulated sugar
• 2 eggs
• 1 (15-oz.) can pumpkin purée
• 1 cup heavy cream
• 1⁄4 cup maple syrup
• 2 1⁄2 tbsp. potato starch
• 2 1⁄2 tsp. ground cinnamon
• 1 1⁄2 tsp. ground ginger
• 1 tsp. freshly grated nutmeg
• 1⁄2 tsp. ground clove
• 1⁄2 tsp. Kosher salt
• 1⁄4 cup Demerara sugar

Directions

1. Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes.
2. Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour filling over dough; using a spatula, spread into an even layer. Bake until just set in the center, 45–50 minutes. Transfer pie to a rack; let cool to room temperature, then refrigerate until cold, about 1 hour.
3. Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.

Happy baking!