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?
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.
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.
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.
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.
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!!