Phillis Carey’s Pumpkin Dessert Recipes
November 19, 2016
To print these recipes, click here or copy and paste this link: https://drive.google.com/file/d/0BwrDQpD60Q6zYnRPV0ROMm9PQ00/view?usp=sharing
1/3 cup Amaretto
2-3 oz. pkg. soft
ladyfingers
3/4 cup sweetened
condensed milk
1/4 cup light brown
sugar
8 oz. mascarpone
cheese
2 1/4 cups heavy whipping
cream, divided use
1 cup pumpkin puree
1 tsp. pumpkin pie
spice
3/4 cup coarsely
crushed Amaretti cookies
1. To make the
Amaretto Syrup, place water and sugar in a small saucepan. Stir over medium
heat until sugar dissolves and then allow mixture to come just to a boil. Remove and cool. Stir in the Amaretto and let cool completely.
2. Separate
ladyfinger sections leaving the individual fingers attached. Lay half the
ladyfinger sections, round side down, in a 9 x 13 inch glass or ceramic dish.
Brush well with Amaretto syrup to saturate.
3. With mixer, gradually beat condensed milk and brown sugar
into the mascarpone. Add 1 1/4 cups of
the whipping cream and beat until soft peaks form. Fold in pumpkin and pumpkin
pie spice. Spoon half of the mascarpone
cream over the ladyfingers and spread evenly.
Top cream with remaining ladyfingers which have been brushed with more
Amaretto syrup (reserve 3 T. syrup for the whipped cream topping). Spread on
remaining mascarpone cream mixture. Cover
and refrigerate at least 4 hours and up to 24.
4. Just before serving, whip remaining 1 cup cream, adding
the 3 T. reserved Amaretto syrup and spread on top. Sprinkle with Amaretti
cookies and serve immediately or chill for up to an hour longer before serving.
“THE
BEST” PUMPKIN PIE Serves 8.
Crust:
1 1/3
cups all-purpose flour
1 T.
sugar
1/2
tsp. salt
6 T.
chilled unsalted butter, cut into 1/2
inch pieces
2 T.
chilled Crisco, cut into 1/2 inch pieces
3 T.
(or more) ice water
Filling:
2/3 cup
golden brown sugar
1/2 cup
granulated sugar
2 T.
flour
1/2
tsp. salt
1 tsp.
cinnamon
1/2
tsp. ground ginger
1/4
tsp. fresh ground nutmeg
1 1/2
cups canned solid pack pumpkin
2 T.
real maple syrup
3 large
eggs
1 cup
heavy whipping cream
Sweetened
whipped cream
1. To
make the crust, mix flour, sugar and salt in food processor. Add butter and Crisco and pulse to process
until mixture resembles coarse meal.
Drizzle 3 T. ice water over mixture.
Process just until moist clumps form, adding more water by tsp. if dough
is dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate for 30 to 60
minutes.
2. Roll
dough out into a 12 inch round. Transfer
dough to a 9 inch pie pan. Trim edges
and fold under. Crimp edges
decoratively. Refrigerate until very
cold.
3.
Preheat oven to 400 degrees. Line pastry
with foil and fill with pie weights.
Bake 12 minutes. Remove foil and
weights and bake until very light brown, about 5 minutes. Reduce oven temperature to 375 degrees. Cool crust on a rack.
4. For
filling, place brown sugar, granulated sugar, flour, salt and spices in a large
bowl. Whisk until combined. Whisk in pumpkin, maple syrup and eggs and
then cream. Pour mixture into
crust. Bake until edges puff and center
is just set, 50 to 60 minutes. Cool
completely on a rack. Serve with whipped
cream.
EASY PUMPKIN MOUSSE WITH CARAMEL TOPPING Serves 12.
3/4 cup brown sugar
1 T. pumpkin pie spice
1-15 oz. can solid pack pumpkin
1 1/2 to 2 cups whole milk
2 (3.4 ounce) packages instant vanilla (or French Vanilla) pudding
mix
2 cups heavy whipping cream
3/4 cup salted Caramel Sauce (Trader Joe’s)
1/4 cup toasted chopped pecans
1. Whisk together brown sugar and pumpkin pie spice in a medium
bowl. Whisk in the pumpkin and then 1
1/2 cups milk (use 2 cups milk if you like a lighter thinner mousse) and the
instant pudding until well combined.
2. With an electric mixer whip the cream to stiff peaks. Fold cream
into the pumpkin mixture thoroughly, leaving no white steaks. Spoon
mousse into 12 small bowls or wine goblets. Cover and refrigerate at
least 2 hours to set or up to 48 hours.
3. Serve each topped with a spoonful of the softened caramel sauce and 1
tsp. toasted pecans.
Tip: It’s ok to make half this recipe--You’ll just
have extra pumpkin leftover from the can to use for another recipe.
