Spice it up: Pumpkin Pie

Spice it Up

Pumpkin Pie Cheesecake

Pumpkin Pie

BY MALLORY FRAYN

Love it or hate it, pumpkin traditional cheesecake base and bake until set 3. Pumpkin Roulade pie is an autumn staple. It’s (like the recipe for Pumpkin Crème Brulée For a dessert that is much easier to also the origin of the everTarts described below). Garnish with candied make than it looks, try whipping up a cake popular “pumpkin spice” flavouring ginger or brulée the top with sugar for an roulade, or Swiss roll. The pumpkin cake that has amassed a cult following extra fancy touch. itself gets baked on a sheet tray, and because at the not-to-be-named coffee shop of its thinness takes hardly any time at all to where said lattés are on offer. However, 2. Pumpkin Pie Milkshake cook up. Roll it up with sweetened whipped pumpkin spice need not be limited to Chilled desserts don’t have to be cream, dust with powdered sugar, and pie or lattés, this blend of cinnamon, reserved for summer. There are a couple serve as a show-stopping end to a decadent nutmeg, ginger, allspice, and cloves of different ways you can go about Thanksgiving meal. can be spiced up in its own right! Try making a milkshake of this nature. adding these sweet derivatives to your Should you have leftover pumpkin pie 4. Pumpkin Pie Bars Thanksgiving table. kicking around, crumble it in with a bit Think date squares, but with a of vanilla ice cream and blend with a pumpkin filling. This snackable version of 1. Pumpkin Pie Cheesecake splash of milk until it reaches the desired pumpkin pie might be even tastier than

Any dessert that combines two treats consistency. Alternately, pumpkin the real thing. Start with a sablé crust: in one is a force to be reckoned with and is puree can be added directly to the ice a simple mix of flour, sugar, and butter, bound to satisfy lovers of pie and cheesecake cream and milk, sweetening with maple which can be pressed into a lined baking alike. All you have to do is mix pumpkin syrup as needed (don’t forget a dash of tin. The middle layer is the pumpkin puree and a pumpkin spice blend into a pumpkin spice in there as well). puree itself, sweetened with the sugar

Pumpkin Roulade

of your choice and an egg to help it set. Finally, top with an oat-laden streusel for some much-needed crunch and bake until golden brown. Perfect for breakfast, dessert, or a mid-afternoon snack.

5. Pumpkin Filled Donuts If you’re looking for an ambitious kitchen project ahead of a Thanksgiving brunch, try adding pumpkin filled donuts to the menu. Take your favourite beignet or brioche dough, fry it up, and allow it to cool completely. Add pumpkin purée to pastry cream or custard, essentially a milk pudding thickened with cornstarch and eggs, and load this filling into your now room-temperature donuts. Ultimately, it’s the most acceptable way to eat pumpkin pie for breakfast.

Pumpkin Crème Brulée Tarts Makes 8 individual tarts

Dough ½ cup + 2 Tbs softened butter ½ cup + 2 Tbs icing sugar 1 egg yolk ½ tsp vanilla 1¾ cups pastry flour

This dough is just like making shortbread cookies.

1. Sift the icing sugar into the butter and cream them together until smooth. Add the egg yolk and vanilla, mixing until combined. Finally, sift in the flour. 2. Once it is fully incorporated, wrap the dough in plastic wrap and refrigerate it (shape it into a log, it will be easier to slice and roll later). It needs a good hour or so to chill, otherwise it will be too soft to work with. 3. After the dough has firmed up, you can slice it into 8 portions and roll each out to between 3 - 6 mm thick. Press the dough into each tart shell and prick the bottoms with a fork. Chill for 10 to 15 minutes in the freezer. Bake at 325º F for about 15-18 minutes. Cool completely prior to filling.

Pumpkin Shake

Pumpkin Crème Brulée Tarts

Filling 250 g cream cheese, softened 1 cup brown sugar 7 egg yolks 1 cup (250 mL) pumpkin puree (canned is ideal because it has less moisture than if you make your own) ¼ tsp cinnamon 2 Tbs (30 mL) Cognac, optional

1. Blend everything using a hand mixer or food processor until smooth. Fill the cooled tart shells and bake at 325º F for 18-20 minutes or until the filling has

set. Cool before removing the tartlets from the molds. Refrigerate if not serving immediately. 2. Before serving, sprinkle the tops with sugar and brulée with a blowtorch until the sugar has melted and turned a deep, golden brown.

Mallory is a Calgary freelance writer now living, learning and eating in Montreal. Follow Mallory @cuzilikechoclat, and check out her blog, becauseilikechocolate.com.