Fall In Love With Pumpkin Pie Recipe

I have a love affair with every season that is so fresh and pure that I forget that my last great love affair (note: summer) is over and I rejoice in all that is new. Autumn owns my heart and I have ‘fallen’ for it all – the colourful foliage, the crispness in the air, the bite of a freshly picked-off-the-tree apple – and of course – the joys of fall baking in the midst of the best baking season of the year – Thanksgiving and Halloween!

So of course, it is a pleasure for me to share with you my favourite seasonal flavours with these pumpkin-starred recipes. Our dessert menu: Pumpkin Pie Recipe, Pumpkin Cheesecake Recipe – and a new one this year: Pumpkin Tiramisu Recipe!

Pumpkin Tiramisu is a little something I thought up through a burst of flavour creativity, but there are actually many different interpretations of this recipe online. I came up with this adaptation, but note that Frangelico, coffee and orange liquer would compliment the pumpkin as well.

Pumpkin Pie Recipe

Pumpkin Pie Recipe

Pumpkin Pie Recipe

My Tira-Misiu does not contain coffee, but the liquer syrup is ever present, if replaced by Brandy (I used French Napoleon Brandy) which goes well with the pumpkin. The mascarpone cheese mixture incorporates pumpkin puree and sandwiched between soaked lady fingers, whipped cream and the pumpkin cheese mixture, the end result is light and divine celebration of the pumpkin palette.

The pumpkin pie recipe is a yummy take on the classic. Adapted from “The Pie and Pastry Bible“, it stands out with a generous sprinkle of ground ginger snaps and ground pecans on the base of the pate brisse pastry shell before the filling is poured in. This adds a subtle flavour boost without spoiling texture to the creamy tart and helps to prevent the base of the pie from becoming soggy.

Also Try: Strawberry Cheesecake Recipe

My Pumpkin Cheesecake Recipe is secretly my best recipe. Yes, I do get numerous requests from my cousin’s every year around this time, but to be honest, I am using Thanksgiving dinner as a way of ensuring that I am not left along with it long enough to eat it all myself. The pumpkin cheesecake recipe uses a delicious graham-pecan-brown sugar crust that I could eat with a spoon, but a nice alternative (as suggested by mentioned cousins) would be a oreo cookie crumb layer, a chocolate treat always welcome in cheesecakes.

Please enjoy the following recipes (as I have and will continue to until there are no more cans of pumpkin puree left in my house!)

NOTE: You can make your own pumpkin puree as well, but canned puree is readily available at most grocery stores – just make sure you get Pumpkin Puree, not Pumpkin Pie Filling, which could contain unnatural ingredients that may spoil your pie flavour!

Instructions for making your own pumpkin puree are below the recipes at the bottom of this page!!

PUMPKIN TIRAMISU RECIPE

Pumpkin Tiramisu Recipe

Pumpkin Tiramisu Recipe

What you will need to make Pumpkin Tiramisu Recipe:

  • 6 packs (or more) of lady fingers
  • Good Quality Brandy (6-10 tbs, depending on how boozy you want it)
  • 2 Cups Whipping Cream
  • 1 8-oz carton of Mascarpone Cheese
  • 1/2 cup Pumpkin puree
  • 2 tsp ground cinnamon
  • 1 tsp orange extract
  • 1 tsp ginger
  • 1/2 tsp mace or nutmeg
  • 1/2 cup powdered sugar

Decorate with: extra lady fingers and 2 tbs of powerdered sugar, 2 tbs of cinammon sifted.

How to Make Pumpkin Tiramisu Recipe

1. Using a trifle dish, or a cake pan, place a layer of lady fingers and using a pastry brush, brush 2-3 tbp of brandy liberally on the cookies. Set aside.

2. In a large bowl, beat whipping cream and powdered sugar on medium speed until peaks form, then set aside.

3.In second bowl, combine mascarpone cheese, pumpkin puree, cinammon, orange extract, ginger and mace (nutmeg). Beat on medium speed until combined and fold in half of the whipped cream mixture.

4. Spread half of the pumpkin mixture on the soaked lady fingers, and follow with another layer of ladyfingers, liberally soaking them in booze as well. Pour the rest of the pumpkin mixture in, cover with lady fingers soaked in booze once more and finish off with the whipped cream mixture on top.

5. Cover and Chill for 24-48 hours. If in cake pan, remove from sides and use extra lady fingers to decorate sides, wrap with bow. Sprinkle top with powdered sugar and cinammon mixture.

PUMPKIN PIE RECIPE

I. The Crust

What you will need to make Pumpkin Pie Recipe:

Pate Brisse (Short Crust Pastry)

Ingredients

  • 1 1/4 cups all purpose flour (175 g)
  • 1/2 tsp salt
  • 1 tbp white sugar (14 g)
  • 1/2 cup unsalted butter, chilled and cubed (113 g)
  • 1/8 – 1/4 cup cold ice water (30-60 ml)

How to Make Pate Brisse

1. Combine flour,salt and sugar in the mixer.

2. Add butter and beat until it forms a thick meal (no more than 15 seconds).

3.Pour 1/8 of the cup in a steady stream until the mixture just holds together when squeezed. Do not process more than 30 seconds. Use the rest of the water only if necessary.

4. Turn out the dough onto your work surface – the “dough” will be very loose. Clump it together into a tight disk, flatten and wrap in plastic wrap. Let it rest in the fridge for atleast an hour, preferably 2.

5. Once rested, roll out dough on a well floured work surface, turning the dough a quarter-turn every roll to prevent it from sticking to your surface. Make sure the dough is about an inch bigger than your pie plate and fold it in half once, and in half again to transfer it to your pie plate.

Also Try: Easy Chocolate Cake Recipe from Scratch

Unwrap it and gently lift and push down the outer-edge of the dough into the pie shell, making sure not to pull it in from the centre. Then, let your dough rest again in the fridge for about half an hour!

Get creative with your border – this pastry braid needs a little work, but is worth it!

II. The Pecan and Gingersnap Layer:

You will need:

  • 1/4 cup pecans, toasted and ground (25 g)
  • 1/4 cup ground gingersnaps or graham crackers (25 g)

To toast pecans: place on baking sheet in oven at 350 degreed F for about 10-15 minutes until they start to smell yummy. Remove, let cool and grind them up. Mix with cookie crumbs and sprinkle on the base of your pie plate.

III. The Pumpkin Filling Recipe:

What you will need to make Pumpkin Filling Recipe:

  • 3 large eggs
  • 2 cups pumpkin puree (425 g)
  • 1/2 cup heavy whipping cream (120 ml)
  • 1/2 cup light brown sugar (110 g)
  • 2 tsp ground cinammon
  • 1 tsp ground ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt

How to Make Pumpkin Filling Recipe

1. Whisk eggs in large bowl

2. Add all remaining ingredients and stir to combine.

3. Pour into prepared pie crust.

4. Bake at 350 degrees F for 40-45 minutes until crust has browned. The centre may still be wobbly and look wet, thats ok!

5. Cool on wire rack, top with whipped cream and Gobble, Gobble!

Believe me – even the ugly pies taste DARN good!

PUMPKIN CHEESECAKE RECIPE

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe

Trust me, mini-cheesecakes are somehow even better…

I. The Crust

What You will need to make Pumpkin Cheesecake Recipe:

  • 3/4 cup graham cracker crumb
  • 1/2 cup ground pecans
  • 2 tbs white sugar
  • 2 tbs brown sugar
  • 1/4 cup butter

1. Melt butter. Combine remaining ingredients. Presss into bottom of pie plate.

II. The Filling

You will need:

  • 3/4 cup white sugar
  • 3/4 cup pumpkin puree
  • 3 egg yolks
  • 2 tsp ground cinammon
  • 1 tsp mace (or nutmeg)
  • 1 tsp ginger
  • 1/2 tsp salt
  • 3 (8-oz) packages cream cheese
  • 1/4 cup plus 2 tbs white sugar
  • 1 egg
  • 1 egg yolk
  • 2 tbs heavy whipping cream
  • 1 tbs cornstarch (or flour)
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract

How to Make Pumpkin Cheesecake Recipe

1. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.

2. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth.

Also Try: The Ultimate Poached Pear Halo Cake Recipe

3. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate. Best served when cold! Enjoy! (Note: if making individual cheesecake tarts, bake for aprox 15-20 minutes)

How to Make Pumpkin Puree Recipe

Pumpkin Puree Recipe

Pumpkin Puree Recipe

Contrary to popular belief, those massive jack-o-lanterns on your door step are not a suitable pumpkin variety to use as a puree. The best types of pumpkin are smaller varieties, such as Sugar Pie, Baby Bear or Cheese Pumpkin.

Begin by cutting your pumpkin in half length-wise, removing all seeds and stringy-innards, then place cut-side down on a greased baking sheet. Bake for 45 mins to 1 hr 15 mins at 350* F until easily pierced with a knife or skewer. Scoop out the pulp and puree in a food processor until smooth – strain the pureed pumpkin through a cheesecloth and let cool before using.

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