Pumpkin Fever

| October 27, 2012

pumpkin patchAs soon as I see falling leaves and frosty mornings in New England, I get “pumpkin fever”.  There is something familiar and comforting about pumpkins that reminds me of why I love the seasons and particularly the fall.

There is a majestic quality to a pumpkin patch and candle-lit jack-o-lanterns always make me smile.  But the best part of the pumpkin is the delicious flavor it adds to desserts.

I have many preferred pumpkin recipes such as; pumpkin biscotti, and pumpkin pie.  This week, I am sharing two of my personal favorites for your seasonal delight.

 

NUTTY PUMPKIN BREAD

1 cup raisinspumpkin bread

2 large eggs

½ cup canola oil

1 cup canned pumpkin puree

2 cups all purpose flour

¼  cup granulated sugar

1 tsp. baking soda

½ tsp. ground cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. salt

½ cup coarsely chopped pecans

 

Preheat the oven to 350 degrees. Grease a loaf pan.

Pour 1/3 cup boiling water over the raisins to plumb. Set aside to cool

In a mixing bowl, whisk together oil, eggs and ¼ cup water.  Add the pumpkin

Mix thoroughly.

In a separate mixing bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg and salt.

Combine pumpkin mixture and dry ingredients. Add the pecans and the raisins with the water.

Pour the batter into the greased loaf pan. Bake 1 hour to 1-1/2 hours until an inserted toothpick comes out clean.  Cool and Serve

Makes: 1 loaf

DELICIOUS PUMPKIN CHEESECAKE

pumpkin cheesecake

CRUST

1 cup pecans

1 cup graham cracker crumbs

2 tbls.  granulated sugar

5 tbls.  melted unsalted butter

 

FILLING

4- 8 ounce pkgs cream cheese at room temperature

1 ¼  cups granulated sugar

½ tsp. ground cinnamon

¼ tsp. ground ginger

1- 15 ounce can pumpkin puree

3 large eggs

1 tbls. vanilla extract

 

FOR CRUST

Preheat oven to 350 degrees.  Blend first 3 ingredients in processor until nuts are finely chopped.  Add butter and process until moist crumbs form.  Press onto the bottom and 1 inch up the side of a 9” springform pan. Bake until lightly toasted for about 10 minutes.  Cool and wrap the pan with a double thickness of tin foil.

 

FOR FILLING

With an electric mixer, beat the first four ingredients until smooth.

Add pumpkin and beat until blended.  Add eggs and vanilla and beat

Until smooth. Transfer to springform pan. Set in roasting pan with enough

water to reach 1 inch up sides of springform pan . Bake for 1 hour and 45 minutes until top is golden and begins to crack. Remove, cool and chill overnight.

Keep chilled until ready to serve.  Can be made as early as two days ahead

 

Yields 10 to 12 Servings

 

Enjoy!

Charlotte Goldblatt

RAISE YOUR SPIRITS AND GET THE DISH

cgoldblatt@dailyfoodandwine.com