Unique Pumpkin Desserts. (Moved from General Disc.)
This year for Thanksgiving I want to make a unique type of pumpkin dessert, I love all things pumpkin, from pumpkin candles to pumpkin decorations, but I hate.. I detest plain, ole' pumpkin pie.. It's somewhat of a let down to me after all of the wonderful Thanksgiving goodies to just have a plain pie. So, I am after interesting here.. I have pumpkin tiramisu on the mind, which isnt terribly unique but certainly not plain.
Any ideas folks?
I am going to try this Pumpkin Whoopie Pie recipe...
This one also sounds good but the other works better for me right now because it's easy to do it non-dairy:
I'm not a pumpkin pie eater either. But, I like having pumpkiny things on the dessert table all winter. Past successes have been:
pumpkin cheesecake brulee
pumpkin semi freddo
pumpkin chocolate chip cookies
Hmmm. I have to hunt the other recipes down. I especially love the cookies because they are fast and really tasty. Plus, I can con myself into thinking that they are healthy (pumpkin is a fruit, right?)
May I offer Pumpkin Trifle? This was a big hit at our Thanksgiving Dinner here in Canada where we celebrate in mid-October.
It is simply a matter of substitution on a standard English trifle
Plain custard=pumpkin custard (see recipe above or simply add pumpkin puree from a can to a regular custard base at the end of cooking time)
Sherry=ginger wine, if you can find it, or any orange liquere
Whipped cream=whipped cream
Chocolate shavings/almonds (on top)=crystalized ginger/dusting of cinnamon
It looks really pretty in a big glass bowl.
BTW, this is one of those basic recipes you can riff on endlessly.
I have a recipe for pumpkin canoli that I plan to try. You mix sugar, mascarpone, ricotta, some pumpkin pie spice and some canned pumpkin then fill canoli shells. I'd probably throw in some chocolate chips. Not sure why this sounds appealing to me, but I like chilled pumpkin pie, so maybe the cool and creamy canoli filling infused with pumpkin is the draw...
Sure. I copied this out of a magazine at an inn we stayed at-- hope I have it down right!
4 oz mascarpone
3/4 c. 10x sugar
1/2 c. ricotta
1 t pumpkin pie spice
1/2 c. pistachios (I'd sub choc chips)
1/2 c. whipped cream
mix first 5 ingredients plus 1/4 c. of the pistachios; fold in whipped cream; pipe into canoli shells (didn't write down how many-- oops!); sprinkle ends with remaining nuts
Pumpkin Bread Pudding with Orange-Whisky Sauce
Most pumpkin bread pudding recipes call for regular french bread or egg bread with canned pumpkin added to the custard, but I wanted something with more of a pumpkin kick. To that end, I switched to using pumpkin quick bread. The result will have you yearning to lock yourself in the closet with the whole dish of pudding! :)
Pumpkin Bread: Pre-heat the oven at 350 degrees. Grease and flour 3 8x4 loaf pans. I recommend making the bread at least 2 days in advance. It can be made weeks in advance and frozen. Take it out of the freezer two days before you plan to serve the bread pudding.
3 1/4 c + 2 Tbls. sifted A.P. Flour
1 tsp. baking soda
1 1/2 tsp. baking powder (cut back to 1 tsp for high altitude)
1/2 tsp. table salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1 cup of granulated sugar
1 cup of light brown sugar, packed
1 cup of cooking oil
3 eggs, beaten
2 cups of cooked pumpkin (canned or fresh).
2/3 c. of low-fat buttermilk
1 cup of chopped nuts (walnuts or pecans)--optional
Whisk the dry ingredients together in a large bowl (flour, leavening agents, salt, and spices).
In a separate bowl, whisk together thoroughly both sugars, oil, eggs, pumpkin, and buttermilk.
Add the wet to the dry and mix lightly, just until combined. Fold in the nuts if using. Divide into loaf pans and bake until toothpick comes out clean (about 1 hour).
I recommend making the bread pudding the day before you plan to serve it. It tastes much better when it's had some time to sit in the fridge.
Bread Pudding: Pre-heat the oven to 350 degrees. Butter up a 11x7 inch glass or ceramic baking dish.
Cut up the pumpkin loaves into 1 inch cubes. You need enough to make about 9-10 cups. You might have a few slices of bread left over for your own personal munching.
Toast the bread cubes in the oven, tossing once, until slightly browned and crisp. Do this on a foil lined sheet pan for easy clean up.
Put the toasted bread in a large mixing bowl.
In another bowl whisk together the following:
1 cup whole milk
1 cup half and half
15 oz. cooked pumpkin (fresh or canned)
1/4 c. + 1 TBS. packed, light brown sugar
2 large eggs
1 egg yolk
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 tsp. table salt
1 1/2 teaspoons vanilla extract
2 tsp. finely grated orange zest
1/2 cup golden raisins (optional)
Pour the custard mix over the bread and toss until well combined. Let this sit for 15 minutes. Then transfer to the baking dish. Bake the pudding until the custard is set, about 35-40 minutes.
Cool the custard completely, cover tightly with foil and chill for at least 12 hours.
Before serving, rewarm in the oven until heated through. Serve with the Orange-Whisky sauce on the side.
In a small sauce pan combine the following:
1 cup fresh squeezed orange juice
Finely grated zest of one orange
1 pinch of salt
1/2 cup of your favorite whisky (I like Maker's Mark Bourbon)
1 tsp of vanilla
1 cup of powdered sugar
Bring everything to a simmer until thickened. Remove from the heat and whisk in 1 TBS of unsalted butter. Thin with a little orange juice or whisky if it's a bit thick (the amount of cornstarch in powdered sugars tends to vary from brand to brand--so the thickness of the sauce mary vary as well). If your worried about having enough sauce for serving (generaly just about 1 tbs of sauce is enough for each serving). This sauce can be easily doubled. Leftover sauce can be served on pancakes and waffles.
Serve warm with the bread pudding.
One of the ladies I work with recently shared this ice cream pumpkin dessert and recipe with us and it got raves!
1 cup cooked pumpkin (canned pumpkin pie filling)
1/2 cup sugar
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans, toasted
4 cups vanilla ice cream, softend (half of a 1/2 gallon)
2 cups gingersnap cookie crumbs (about 30 wafers)
1. In a medium bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Stir in pecans.
2. In a large chilled bowl, fold pumpkin mixture into softened ice cream.
3. Place 1 cup cookie crumbs in bottom of serving dish.
4. Spread half of the ice cream mixture on top.
5. Sprinkle with most of remaining crumbs; reserve a little for the top.
6. Spoon on the rest of the ice cream mixture. Sprinkler top with cookie crumbs.
7. Cover tightly with plastic wrap and freeze until firm, about 5 hours.
It was absolutely delicious and is definitely on my Thanksgiving menu! Enjoy!!
Unfortunately I don't have a recipe, but I had a great pumpkin dessert last year at Galileo restaurant in Washington, DC. It was almost like a pumpkin icecream with salted peanuts and some thin peanut brittle. It was served in mini-pumpkins. The ice cream had a very custardy texture and it worked well with the salted peanuts. Maybe someone can help with a similar recipe.
PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL
1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract
3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 large egg yolk
Lightly sweetened whipped cream
1 cup pecans, toasted, chopped
For maple caramel:
Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)
For pumpkin custard:
Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.
Test-kitchen tip: Don't have a standing mixer with a paddle attachment? Use a handheld mixer instead.
Makes 16 servings.
Hmmm. One year I made a pumpkin roulade. Basically a pumpkin sponge cake baked in a sheet pan. I made a gingered cream cheese filling, spread it over the cake, rolled it up into a log, then slathered the whole thing with more frosting/filling. It was quite good. Can't seem to find the recipe I used, but a google search may turn up something.
I also love pumpkin bread pudding with a warm orange-whisky sauce.
Here you go. Let me know if you make it. I am planning to make it for Thanksgiving.
Spiced Pumpkin Semifreddo, serves 6-8
Toasted Pecan Crust:
3/4 cup finely ground toasted pecans
3/4 cup graham cracker crumbs
3 T. packed light brown sugar
4 T. melted butter
Mix all ingredient in a bowl.
1 cup canned pumpkin (not pie filling)
1 T. dark rum (optional)
1/2 t. ground cinnamon
1/4 t. ground allspice
1/8 t. each, ground cloves and ground nutmeg
1 1/2 cups sugar
1/3 cup water
2 T. light corn syrup
5 egg whites
1 cup whipping cream
1 T. vanilla
1. Line a 9x5x3 loaf pan with aluminum foil. Make crust; reserve 3/4 cup crumb mixture and press remaining mixture on bottom of pan.
2. Mix pumpkin, rum and spices in medium bowl. reserve.
3. Heat sugar, water and corn syrup to boiling in medium saucepan, stirring occasionally until sugar is melted; boil, without stirring, until candy thermometer registers 248 degrees (firm ball).
4. While sugar syrup is cooking, beat egg whites in large bowl to soft peaks. Gradually beat in syrup; continue beating until meringue mixture is room temp, about 5 minutes
5. Beat whipping cream to stiff peaks in medium bowl.
6. Fold pumpkin mixture into 2/3 of the meringue mixture; fold in half of the whipped cream. Spoon mixture over crust in pan; sprinkle with reserved 3/4 cup crumb mixture.
7. Mix vanilla into remaining meringue; fold in remaining whipped cream. Spoon mixture evenly over second crust, mounding slightly over top of pan; cover lossely with foil and freeze 8 hours or overnight.
8. To serve, remove from pan. Remove foil and cut into squares or slices.