Bourbon Pumpkin Tart with Walnut Streusel

From the kitchen of One Perfect Bite...I've been known to make non-traditional meals for Thanksgiving dinner, but even when I prepare the traditional feast, chances are I'll experiment with variations on some of the classic dishes that usually accompany it. I found this unusual take on pumpkin pie in an old issue of Fine Cooking magazine and as soon as I saw it, I knew I'd have to give it a try. The tart, which has a shortbread-like crust, is filled with a bourbon laced pumpkin custard and topped with a to-die-for walnut streusel. It's easy to make, but the 3 stage preparation and length of the ingredient list can be off-putting to some. Please do not be dissuaded. This is a lovely, slightly more sophisticated version of good ol' pumpkin pie and it will make the socks of pumpkin lovers go up and down. Last year, I returned from Peru with an embarrassing quantity of jungle rum, so I decided to use it, rather than bourbon, to flavor my custard filling. It worked well, but I'm sure bourbon would also be splendid and the two can be used interchangeably. The tart needs time to ripen, so make and refrigerate it the night before you plan to serve it. It can be served warm, at room temperature or slightly chilled. It begs to be served with lightly whipped cream or a small scoop of really good vanilla ice cream. I do hope you'll try this tart. Those of you who do will not be disappointed. Here is how it is made.

Bourbon Pumpkin Tart with Walnut Streusel Topping...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
Crust
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon grated orange peel
1/2 teaspoon salt
2/3 cup cold butter, cubed
1 large egg, lightly beaten
1/4 cup heavy whipping cream
Filling
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/2 cup sugar
1/2 cup heavy whipping cream
1/4 cup packed brown sugar
1/4 cup bourbon
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Streusel Topping
3/4 cup all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cubed
3/4 cup coarsely chopped walnuts, toasted
1/4 cup chopped crystallized ginger

Directions:
1) To make crust: Combine flour, sugar, orange peel and salt in a large bowl. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle. On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Set aside.
2) Preheat oven to 350 degrees F.
3) To make filling: Combine all filling ingredients in a large bowl. Mix well. Pour into crust.
4) To make streusel topping: Combine flour, sugar, brown sugar, salt and cinnamon in a medium bowl. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.
5) Bake for 50-65 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Yield: 14 servings.

      

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Pumpkin Scones with Cranberry Butter

From the kitchen of One Perfect Bite...If you are looking for something a bit special to serve for breakfast on Thanksgiving morning, you might want to give these simple seasonal scones a try. They take minutes to prepare and they are packed with the flavors you associate with the holiday, but I have one caveat to share with those of you who consider making them: The cranberry butter must be made at least an hour before you plan to serve the scones, so plan your time accordingly. Other than that, this is a straightforward recipe that will give your holiday a kick-start. I do hope you'll give them a try. Here is how they are made.

Pumpkin Scones with Cranberry Butter...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Cranberry Butter
2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar
Scones
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
1 large egg
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons chopped pecans, optional

Directions:
1) Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
2) When ready to proceed, preheat oven to 400 degrees F. Grease a large baking sheet.
2) In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs.
3) In a small bowl, whisk the egg, pumpkin and milk. Add to crumb mixture just until moistened. Stir in pecans if desired.
4) Turn dough onto a floured surface. Knead 10 times. Pat into an 8-inch circle. Cut into eight wedges. Separate wedges and place on prepared baking sheet. Bake for 12-15 minutes or until golden brown. Serve warm with berry butter. Yield: 8 scones and 1/2 cup cranberry butter.

      

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Pumpkin Cheesecake

From the kitchen of One Perfect Bite...If you are planning a traditional holiday meal, but would like to present classic Thanksgiving desserts in a new light, this silky seasonal cheesecake is a perfect place to start. The gingersnap crust is a perfect foil to the creamy pumpkin custard and I'm happy to report that the combination of crust and custard is simply delicious. The cake keeps well and it can be made and frozen for up to a week a week before you plan to serve it. If you freeze the cake, it will need to sit a full day in the refrigerator to thaw. I found the recipe for the cheesecake in Taste of Home magazine and they recommend a variety of garnishes that can be used when you serve the cake. Among them were caramel and chocolate syrup, as well as whipped cream and a dusting of crushed gingersnaps. I personally think the syrups are unnecessary and in the future I'll stick to a dollop of cream and let it go at that. The cake, obviously, is very rich, so small portions should suffice, especially if you plan to serve it at the end of a meal. While it is suggested the cake serves 12, it can be stretched to feed 16. This is a nice alternative to pumpkin pie and I do hope you'll give it a try. Here is how it is made.

Pumpkin Cheesecake...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1 cup crushed gingersnap cookies (about 20 cookies)
1/3 cup finely Diamond of California Chopped Pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened, divided
1-1/2 cups sugar, divided
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 eggs
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg

Directions:
1) Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18-inches square). Securely wrap foil around pan. Preheat oven to 350 degrees F.
2) In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
3) For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
4) Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
5) Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6) To serve, garnish if desired with whipped cream and crushed gingersnaps. Yield: 12 servings.

      

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Pumpkin Pound Cake

From the kitchen of One Perfect Bite...This copycat recipe is patterned after the one that's used to make Starbuck's Pumpkin Pound Cake. I found the recipe while paging through the blog, Just A Pinch, and I must tell you that it makes a dessert that is simply delicious, while remaining deliciously simple to make. My only problem is that I think this loaf has been misnamed. Its texture  is unlike any pound cake I've ever made, but it is an absolutely stellar pumpkin bread that I know your family enjoy. The recipe is simple enough for young cooks to make and because it uses no special equipment it can be prepared in a barebones kitchen. The loaf is moist and mildly spiced and it is an excellent keeper if it stored well-wrapped. I really liked this bread and will make it several more times before the Thanksgiving holiday. As desserts go, this one is not half-bad for you. No fat is used to make it and egg whites are used instead of whole eggs, so it certainly is more heart-friendly than most of the pumpkin desserts floating around at this time of year. I do hope you'll give this recipe a try. Here is how the bread/cake is made.

Pumpkin Pound Cake...from the kitchen of One Perfect Bite courtesy of Just A Pinch

Ingredients:
1-1/2 cups all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1-1/2 cups granulated sugar
1/2 cup fat free vanilla yogurt
3 egg whites
1 cup canned pumpkin
Optional: Powdered sugar glaze or cream cheese frosting

Directions:
1) Preheat oven to 350 degrees F. Grease an 8-1/2 x 4-1/2 inch loaf pan and set aside.
2) Sift flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg into a mixing bowl. Set aside.
3) In a large mixing bowl, combine sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in pumpkin.
4) Add dry ingredients to pumpkin mixture. Stir until completely incorporated. Pour into pan.
5) Bake for 60 minutes, or until toothpick inserted comes out clean. Let cool on a wire rack. Makes 8 servings.

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Easy Peasy Pumpkin and Chocolate Chip Cupcakes

From the kitchen of One Perfect Bite...These cupcakes are easy enough for a child to make, and while they'll never win a beauty contest, I can tell you they are are absolutely delicious and will become a favorite of all who try them. The recipe for these moist pumpkin and chocolate chip wonders was developed by Anne Coleman and it first appeared in the blog Spoonful. If you like pumpkin desserts, you'll love these moist and mildly spiced cakes. They can be iced or sprinkled with confectioners' sugar, but I like to eat them out of hand while they are still warm and completely unadorned. When served with a cup of steaming coffee or warm cider, they make a perfect afternoon pick-me-up or after school snack. If you use paper-liners for your cupcake pans, be sure to spray the liners with a nonstick spray before they are filled with batter. While it adds an extra step to the recipe, it will prevent the cakes from sticking to the liners and makes for a better presentation. I do hope you'll give this recipe a try. Yes, it is simple and inelegant, but the cakes are packed with that kind of old-fashioned down-home goodness that even city slickers will love. Here is how they are made.

Easy Peasy Pumpkin and Chocolate Chip Cupcakes...from the kitchen of One Perfect Bite courtesy of Anne Coleman and Spoonful

Ingredients:
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1 cup pumpkin puree
6 tablespoons vegetable oil
6 tablespoons olive oil
1/2 teaspoon vanilla extract
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Optional: your favorite frosting or powder sugar for dusting

Directions:
1) Preheat oven to 400 degrees F. Grease or paper-line 12 muffin cups.
2) Combine eggs, vanilla extract, pumpkin, white and brown sugar, and vegetable and olive oil in a large mixing bowl and beat until smooth.
3) Combine flour, baking soda, baking powder, cinnamon and salt. Add to pumpkin mixture and mix well. Fold in chips.
4) Fill prepared muffin cups 3/4 full.
5) Bake for 16 to 20 minutes or until cupcakes test done. Cool in pan for 10 minutes, then remove to wire rack to cool completely.
6) Frost or sprinkle with powder sugar if desired. Yield: 12 cupcakes.

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Pumpkin and Coconut Soup

From the kitchen of One Perfect Bite...This lovely pantry soup is a perfect introduction to a fall meal. We had folks drop in this weekend and stay for so long a time that I thought they were going to move in. My immediate problem was extending a really simple meal to feed more than the four people for which it was intended. This soup, which can be table ready in 30 minutes became my first course. The ginger and coconut milk give the soup an Asian flair, but it's the chopped vegetables that give it flavor. While not substantial enough for a meal, the soup is filling and it works well as a meal extender. So, please get those can openers ready. I know those of you who try this recipe will enjoy this unique soup. Tomorrow we'll delve into how 1-1/4 pounds of ground turkey fed six people. I can't do the loaves and fishes thing, but be forewarned, I am a clever gal. In the meantime, here is how the soup is made.

Pumpkin and Coconut Soup...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
2 medium carrots, chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 (15-oz.) can pumpkin
1 (14-oz.) can unsweetened light coconut milk
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley

Directions:
1) In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat for about 5 minutes,  or until vegetables are nearly tender.
2) In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
3) Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

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