November 19, 2016

Pumpkin Time!

Phillis Carey’s Pumpkin Dessert Recipes November 19, 2016

      Phillis Carey’s Pumpkin Dessert Recipes    
                November 19, 2016

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PUMPKIN AMARETTI TIRAMISU              Serves 8 to 10.
1 cup water and 1 cup sugar
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.
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

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.

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.

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