pie pigment

As the week of Thanksgiving countdowns from the calendar every year, I am amazed at the power of my senses and how the amber and cinnamon colors of fall associate with the warmth of family gathered around blessed bounty. When I first saw this recipe for Pumpkin Chiffon Pie in Bon Appetit, I knew the blend of nutmeg and the folding of pumpkin with peaked egg whites would the perfect ending hue to represent our annual day of grace.

Pumpkin Chiffon Pie

For the crust:
2 c crumbled ginger snaps
1/4 c sugar
1 tsp. ground cinnamon
6 Tbsp. butter, melted

For the filling:
1 Tbsp. powdered gelatin
3 eggs, separated
3/4 c sugar
1 1/4 c fresh cooked or canned pumpkin
1/2 c whole milk
1/2 tsp. ground cinnamon
1/4 whole nutmeg, grated, or 1/2 tsp. ground nutmeg
1/4 tsp. salt
Freshly whipped cream

1. Preheat the oven to 350 degrees F. Put the crumbled cookies into a large resealable plastic bag and seal, pressing out the air. Roll back and forth over the bag with a rolling pin until the cookies are ground into fine crumbs. (Or alternately, finely grind the ginger snaps in a food processor.)

2. Transfer the crumbs to a large mixing bowl and stir in the sugar and cinnamon. Drizzle the melted butter over the crumbs and stir to combine, pat the mixture evenly in to a 9-inch pie pan and bake for 5 minutes. Remove from the oven and set aside to cool.

3. Soak the gelatin in 1/4 cup cold water. Put the egg yolks, 1/4 cup of the sugar, the pumpkin, milk, cinnamon, nutmeg, and salt in a saucepan and cool over medium heat, stirring until thickened, about 10 minutes. Stir in the softened gelatin, then transfer to a large mixing bowl and allow to cool.

4. Beat the reserved egg whites in a large mixing bowl on medium speed until foamy. Continue beating, gradually adding the remaining 1/2 cup sugar until egg whites are thick, glossy, and hold off soft peaks. Fold the whites into the filling, taking care not to deflate the whites.

5. Pour filling into the baked pie crust and smooth the filling with a spatula. Chill until set, about 2 hours. Serve with dollops of the whipped cream.

pumpkin bread

From Thanksgiving to first day of 2013, baked goods will be passed from family to family as a celebration of the giving season. Among the divinity and Santa cookies, pumpkin bread will be wrapped up in colorful cellophane as one of the many breakfast and after dinner treats to enjoy all month long. Make your pumpkin bread stand out from the rest with my mother’s timeless pumpkin bread recipe.

Mama’s Pumpkin Bread

1 1/2 c flour
1 c sugar
1 can (15 oz.) pumpkin puree
1 tsp baking soda
1/4 c water
1/2 c olive oil
2 eggs, beaten
1/2 tsp salt
1/2 tsp clove
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 350°F. Sift together the flour, sugar, salt and baking soda.

2. Mix the pumpkin, oil, eggs, spices and water together. Combine with the dry ingredients.

3. Grease and flour 9×5×3 inch loaf pan. Pour batter and bake 55 minutes. Let cool.

party-perfect pumpkin

Put a spin on the traditional pumpkin pie by whipping up these delicious, party-perfect pumpkin whoopie pies from Bon Appetit Magazine.With a maple-blended, marshmallow creme filling and a hint of clove sifted in the cake, this autumn dessert is sure to please family and friends from turkey to touchdown this Thanksgiving.

Pumpkin Whoopie Pie

 

For Filling:
1 c powdered sugar, sifted
1 c unsalted butter, room temperature
1 7-oz. jar marshmallow creme
2 tsp maple extractFor Cake:
3 c all purpose flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground cloves
6 Tbsp. unsalted butter, room temperature
3/4 c golden brown sugar
3/4 c sugar
1/2 c vegetable oil
3 large eggs
1 15 oz. can pure pumpkin
1/2 c milk
Nonstick vegetable oil spray

1. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. Can be made 2 hours ahead. Let stand at room temperature.

2. Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.

3. Preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.

Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

4. Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling.

pumpkin-cilantro quesadillas

October and November in my house including pumpkin carving, pumpkin seeds and all pumpkin recipes. To give the pumpkin puree a little twist, I added home-grown jalapenos from the my garden and a sprinkle of cilantro. On a cold, fall night if the heat from the quesadilla doesn’t warm you up, the kick from the peppers will.

Pumpkin-Cilantro Quesadillas

1 can (15 oz.) pumpkin puree
1/2 c onions, chopped
1 clove of garlic, minced
1 seeded jalapeño, chopped
10 oz. shredded cheese

Flour tortillas
1 c cilantro, coarsely chopped

2 Tbsp. Extra Virgin Olive Oil
1 tsp. kosher salt
1 tsp. black pepper

1. In a medium saucepan, sweat onions and garlic  in extra virgin olive oil. Season with salt and pepper. Add in jalapeno and  pumpkin puree. Cook ingredients for an additional 5-7 minutes.

2. In another saucepan, warm one tortilla over medium-high heat. Spoon pumpkin filling onto warmed tortilla, add cheese, cilantro and an additional tortilla on top. Continue to cook quesadillas until golden.