Pumpkin Tiramisu

3 Egg Yolks

2 tablespoons Sugar

8 oz Mascarpone Cheese

1 15 oz can Organic Pumpkin Puree

2 tablespoons Agave Nectar

1 teaspoon Cinnamon

Pinch of Salt

20-25 Lady Fingers, cut in half

1 1/2 cup strong coffee, cooled off

2 tablespoons Brandy
2 tablespoons Coco Powder

Add brandy to the coffee.  Set a side until ready to use.

Using a mixer, beat together egg yolks and sugar for about 3 minutes, until thick and pale.  Add mascarpone cheese and beat until smooth.  Then add pumpkin puree, agave, cinnamon, and a pinch of salt.  Mix on medium speed, until thoroughly combined.

Dip each ladyfinger into coffee-brandy mixture for only 5 seconds.  Place the soaked lady finger on the bottom of a wine glass.  Add 2-3 tablespoons of mascarpone mixture over the lady fingers.  Repeat until the glass is full.  Sprinkle some Coco Powder.

Makes about 4-5 servings.

*I chose to make Tiramisu in individual wine glasses to give this desert an extra charm.  It's perfect for sharing.  So you can actually feed 8-10 people. 

If you are tiered of the old fashioned pumpkin pie, here is the whole new idea for you!!!

Pumpkin Turnovers

1 cup Pumpkin Puree

1/2 cup Ricotta Cheese

3-4 tablespoons Maple Syrup, to taste

1 teaspoon Cinnamon

Pinch of Salt

Pinch of Fresh Nutmeg 

2 Puff Pastry Sheets

1 Egg, lightly beaten

Preheat an oven to 400 degrees F.  

Let the dough thaw out for about 10 minutes while you are preparing the filling.  Cut each sheet into 4 squares.  Total 8 squares.

In a small bowl mix first six ingredients together.  You can use a food processor if you like.  Can be made a day ahead.

Place a spoon full of filling into each square.  Fold and seal the edges with your fingertips. 
Brush with an egg-wash.  Using a knife, punch a small vent hole in the top.

Place on a baking sheet that's been lined with baking paper.  Bake for 20-22 minutes, until golden brown.

Let them cool for about 10 minutes and enjoy.

Makes 8.

*I roasted a pumpkin a day before and that's what I used.  You can always buy a can of pumpkin at any grocery store.  Make sure your ingredients are room temperature, for smoother filling.

Pumpkin Cheesecake

6 oz Ginger Snap Cookies

1/2 cup Butter, melted

2 8oz packages Cream Cheese, room temperature

1 cup whole milk Ricotta Cheese, room temperature

1 15 oz Pumpkin Puree

4 large Eggs

3/4 cup Brown Sugar

1 teaspoon Cinnamon

1/2 teaspoon Salt

Pinch Fresh Nutmeg

Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. 

Finely grind ginger snap cookies in a food processor.  Add the melted butter and process until the crumbs are moistened.  Press the crumb mixture over the bottom of the prepared pan.  Bake for 15 minutes, until the crust is golden.  Cool the crust on a cooling rack.

Blend the cream cheese and ricotta with an electric mixer.  Add the pumpkin puree, eggs, sugar, cinnamon, salt, and fresh nutmeg.  Mix until the mixture is smooth.

Pour the pumpkin mixture over the crust in the pan.  Place the springform pan in a large roasting pan.  Pour enough hot water into a roasting pan to come halfway up the sides of the springform pan.  Bake until the cheesecake is firm and moves slightly when the pan is shaken, about 1 hour and 30 minutes.  Move the cake to a cooling rack to cool for about 30 minutes. Place the cheesecake in the refrigerator for at least 8 hours.

Whipped Cream (optional)

1/2 pint Heavy Cream

2 oz Hazelnut Liqueur, like Frangelico

1 teaspoon Vanilla Extract

1/8 cup Powder Sugar

Whip the heavy cream, hazelnut liqueur, and vanilla with electric mixer for about 3 minutes.  Add powder sugar and whip for another 3 minutes, until whipped cream thickens up.

Serve with Cheesecake.

Serves 8-10



Pumpkin Banana Muffins

1 1/2 cups Unbleached Flour

1/2 cup Flax seed Meal

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2 tsp Cinnamon

1 tsp Nutmeg

2 Bananas, smashed

3/4 cup Pumpkin Puree

2 Eggs

1 cup Brown Sugar

1 tsp Vanilla Extract

1 cup Dried Cranberries

Preheat the oven to 350 degrees F.  Butter your muffin tin, using spray like Pam.

Using electric mixer, beat together 2 eggs and brown sugar.  Add banana, pumpkin, and vanilla, and beat together until all is incorporated together.

In a large bowl, mix all the dry ingredients together.  Add the dry ingredients in batches, to avoid lumps.  Fold in cranberries.

Pour the batter into the buttered muffin tin. Makes about 12.

Bake for 20-25 minutes.

*You can make your muffins smaller, so adjust bake time accordingly.

Pumpkin and Pear Tarts

1 sheet Puff Pastry

2 Pears, thinly sliced

2 tablespoons Brown Sugar

1 tablespoon Lemon Juice

1 cup Pumpkin Puree

1/4 cup Ricotta Cheese

2 tablespoons Agave Sweetener

Zest of one Lemon

2 tablespoon Flax Seed Meal, optional

1 teaspoon Cinnamon

1 teaspoon Vanilla Extract

Preheat the oven to 375 degrees F.  Sprinkle brown sugar and lemon juice over sliced pears, set them aside until ready to use.

In a medium size bowl, mix the rest of the ingredients until all are incorporated together.

Cut defrosted puff pastry into six even pieces.  Arrange the cut dough on a baking sheet that's lined with parchment paper.  Scoop the pumpkin mixture into every piece and top with sliced pears.

Bake in the oven for about 25-30 minutes or until the edges are golden brown.

Serves 6

HAPPY FALL!!!

*Instead of parchment paper I like to use my "Baking Mat".  Its easy to clean and works Amazingly...

Roasted Pumpkin

1 small Pumpkin

Pinch of Salt

1 tablespoon Olive Oil

Preheat the oven to 350 degrees F. Remove the top of the pumpkin, cut it in half, and scoop out the insides.

Season with salt and drizzle with olive oil.  Place the pumpkin cut side down in a baking dish and cover with foil.  Bake for 1 hour and 30 minutes.

*Endless possibilities...you can blend it and use it as filling for raviolis, turnovers, pie, cheesecake, soup etc..