Pumpkin Cheesecake with Maple Caramel Sauce and Creme Fraiche Whipped Cream

As I've said before, I absolutely despise Pumpkin Pie. This is terribly odd as I LOVE everything else pumpkin. Anyways, because of this hatred, every year for Thanksgiving I make a dessert that includes pumpkin, but is not a pumpkin pie. Last year I made a Pumpkin Banana Cream Pie that was positively scrumptious, but this year's pumpkin pie substitute was, dare I say, TWICE as good!

This cheesecake filling was luxuriously creamy with hints of spice throughout. I've left the whipped cream topping unsweetned as I think you will agree that the cheesecake and caramel are plenty sweet enough and the slight tang that the creme fraiche adds is a delightful compliment.

My two absolute favorite parts of this cheesecake were the crust, which was totally awesome with the mixture of the nutty pecans and gingersnap cookies, and the maple caramel sauce which I have to refrain from drinking straight out of the squeeze-bottle, and which I can say from experience is AWESOME when heated up and drizzled over ice cream (by the way, homemade vanilla ice cream post is coming in the near future!).

I would have loved to get some pictures of slices of this cheesecake but unfortunately Mikey and I were not given much time to take pictures as everyone was ready to dig in!

Pumpkin Cheesecake

recipe adapted from here

ingredients:

crust:

• 1 1/2 cups ground gingersnap cookies
• 1 1/2 cups (6 ounces) pecans, toasted
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted

filling:

• 4 8-ounce packages cream cheese, room temperature
• 1 2/3 cups sugar
• 1 1/2 cups canned pure pumpkin puree
• 1/4 cup whipping cream
• 1-1 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp freshly grated nutmeg
• 4 large eggs

for crust:

1. Preheat oven to 350 degrees.
2. In a food processor, fine grind the ground cookies, toasted pecans, and brown sugar. Add in the melted butter and whir to combine.
3. Press the crust onto the bottom and sides of a 9-inch-diameter springform pan with 2-3 inch sides.
4. Bake for 8 minutes.

for filling:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and sugar until light and creamy. Remove 3/4 cup of the mixture and do with it what you will. (The original recipe uses this as a topping but instead I used the creme fraiche whipped cream.)
2. Add in the pumpkin, whipping cream, cinnamon, allspice, and nutmeg. Beat until well combined. Add in the eggs 1 at a time, beating until just incorporated after each addition.
3. Wrap the bottom and sides of the springform pan with 2 layers of aluminum foil. Place the springform pan in a large roasting pan and fill with cheesecake filling. Place the roasting pan in the oven and fill the roasting pan with enough hot water to come about halfway up the sides of the springform pan (it's much easier to fill it with water when it's already in the oven).
4. Bake for 1 hour and 15 minutes to 1 hour and 45 minutes, until the top is set but the cheesecake still jiggles when lightly shaken. Refrigerate overnight.
5. To serve, spread the Creme Fraiche Whipped Cream (recipe below) over the top of the cheesecake and top with drizzles of the Maple Caramel Sauce (recipe below). Serve with extra caramel on the side.

Creme Fraiche Whipped Cream

ingredients:

• 1/2 cup creme fraiche
• 1 cup heavy whipping cream

1. Chill the bowl and whisk attachment of an electric mixer for at least 15 minutes before making whipped cream.
2. In the cold bowl of an electric mixer fitted with the whisk attachment, beat together the creme fraiche and whipping cream until stiff peaks form.

Maple Caramel Sauce

recipe from here

ingredients:

• 2 cups heavy whipping cream
• 3/4 cup granulated sugar
• 1/2 cup pure maple syrup
• 1/4 tsp maple flavoring

1. Combine the cream, sugar, and syrup in a large, heavy saucepan over medium heat. Stir until the sugar dissolves.
2. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is caramel-colored and reduced to 1 3/4 cups, stirring occasionally, about 35 minutes. (Don't be alarmed in the mixture bubbles up. Stir it and it will subside. If it gets too high you can turn down the heat until it subsides.)
3. Stir in the maple flavoring. Cool slightly, cover, and chill.

Spiced Chocolate Pumpkin Whoopie Pies

I am SO excited that it's fall: the cool weather, warm-colored leaves, sitting by the toasty fire, and LOTS AND LOTS of pumpkin! I cannot even begin to describe my love for the big orange squash, buuuut I can show you:

Pumpkin and Black Bean Quesadillas

Quick Pumpkin Butter

Curried Pumpkin Lentil Soup

Pumpkin Shortbread

Pumpkin Banana Cream Pie

Throw-it-Together Pumpkin Soup

...and that's only the stuff I've actually posted. I think it's safe to say that I'm more than a little obsessed. Hence, when I saw these whoopie pies I absolutely HAD to try them. Plus, they are almost "too" perfect for Halloween; check out that black and orange combo (also note the adorable spooky cupcake liners :) ).

I had never made whoopie pies before, and though I was a bit nervous, I had always wanted to give them a try. Honestly, I don't know what I was worried about. They could not have been easier to make and I cannot wait to try my hand at some more fun flavor combinations (though it will, of course, be hard to top pumpkin).

These turned out absolutely fabulous! The cookies (cake?) turned out perfectly soft and pillowy, and the filling was all I had hoped it would be- spice-y (not spicy), pumpkin-y rich, and ultra creamy- a sweet, little package of fall in edible form!

I sent the whoopie pies to work with Mikey and he came home with empty tupperware- a definite good sign! Apparently they were quite a hit :D.

Spiced Chocolate Pumpkin Whoopie Pies

recipe slightly adapted from here

makes roughly 35 (fairly large) whoopie pies

cookie ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (I used Dutch-processed)
• 1 tbsp baking soda
• 1 tsp sea salt
• 2 tbsp unsalted butter, at room temperature
• 1/2 cup vegetable shortening
• 1 cup granulated sugar
• 1 cup packed dark-brown sugar
• 2 lage eggs
• 2 cups whole milk
• 2 tsp pure vanilla extract (not so funny story: I thought the vanilla was my Diet Coke while baking and I took a MASSIVE swig. I DO NOT recommend it.)

filling ingredients:

• 8 oz cream cheese, at room temperature (I used Neufchatel which has 1/3 less fat)
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 cup confectioners' sugar
• 3/4 cup canned pure pumpkin
• grated cinnamon, to taste
• freshly grated nutmeg, to taste (I used close to maybe 3/4 tbsp of each- possibly more- I like mine quite fragrant.)

Cookies:

1. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, shortening, and sugars for about 3 minutes until creamy and smooth. Add in the eggs and vanilla and mix for around 2 more minutes.
4. Alternately add in the flour mixture and milk on low speed, beginning and ending with the flour.
5. Scoop dough 2-inches apart onto prepared baking sheet in about a tablespoon-sized mound (I used a small cookie scoop.). Bake for 12 minutes or until the cookies spring back when lightly touched.
6. Allow cookies to cool on baking sheet for 5-10minutes before transferring to a wire rack to cool completely.

Filling:

1. In a medium bowl, beat together the cream cheese, butter and confectioners' sugar until smooth.
2. Add in the pumpkin and spices and mic until smooth, scraping down the bowl as necessary.

To assemble:

1. Spoon a tablespoon-sized amount of filling onto the flat side of one of the cookies and top with another cookie. Repeat the sandwich-mking process with the rest of the cookies/filling.

Curried Pumpkin Lentil Soup

I can see already that this is going to be a busy quarter for me in terms of school and I probably won't get as many posts up as I would like to, but I sure will try!
It's been pretty dreary and cold here in Seattle with all this rain lately, and all I could seem to think about was a big, warm bowl of soup to brighten my spirits. Well, tonight for dinner I finally got around to making that soup!
My adoration for pumpkin grows ever-stronger after tasting this hearty bowl of goodness. I absolutely love the sweetness of the pomegranate molasses with the curried pumpkin, and the lentils ensure that you are getting a filling meal :). The addition of the apple really brings the soup together in a sweet and spicy medley of Indian flavors.

Curried Pumpkin Lentil Soup

recipe slightly adapted from here

ingredients:

• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1/2 cup red lentils
• 1 cup pureed pumpkin
• 1 tbsp curry powder
• 1 tsp cinnamon
• 1 tsp garam masala
• 1/8 tsp cayenne pepper
• salt and pepper, to taste
• 1 medium apple, diced
• 2 tbsp pomegranate molasses (I made my own using Kevin's recipe here)

1. Heat the butter or oil in a large dutch oven over medium-high heat. Add in the onions, season with salt and pepper, and cook until translucent and slightly browned, about 5 minutes. Add in the garlic and continue to cook until fragrant, just about another minute.
2. Add in the broth, lentils, and apple and bring to a boil. Cover and reduce to medium heat and continue to cook for about 7-10 minutes, or until the lentils are cooked through.
3. Stir in the pumpkin puree and spices and stir to combine. Reduce heat to low and cook for another 5 minutes. Remove from heat.
4. Ladle into bowls and drizzle with pomegranate molasses before serving.

Thow-It-Together Pumpkin Soup

I have been unnaturally obsessed with pumpkin this fall and was really craving a meal featuring the fine squash. I looked in the pantry and saw 2 cans of pumpkin puree. I walked to the fridge, another half can, "Pumpkin soup!" I said aloud. For the first time in like EVER, I didn't feel like looking up a recipe and just decided to completely wing it. 

The soup turned out surprisingly yummy, especially when served with a nice buttered hunk of crusty bread! It seems to me, however, that it would make a much better appetizer rather than a meal. A nice small bowl would be perfect before lunch or dinner. A huge bowl of it kind of gets hard to eat towards the end- not because it doesn't taste great- my taste buds just tend to get sick of the pumpkin-y flavor after so many bites.

Throw-It-Together Pumpkin Soup

All amounts are approximations as I literally just tossed whatever I had into the pot.

ingredients:

• 2 1/2 cans (15 ounce) of pure pumpkin puree
• 1 tbsp butter
• 1/2 medium onion, chopped
• 1/2 large carrot, chopped
• 2 garlic cloves, minced
• 2 sprigs of fresh thyme
• 1/2 tsp fresh oregano leaves
• 2 tsp salt
• 1 tsp freshly ground pepper
• 1/2 cup chicken broth
• 2 1/2 cups vegetable stock
• 1/2 cup water
• 2 tbsp half-and-half (all I had, haha)
• 1/4 cup 2% milk
• 2 tbsp sherry vinegar
• walnut oil, to garnish
• toasted walnuts, chopped to garnish

1. In a dutch oven, melt the butter over medium-high heat. Add in the onions, carrot, garlic, salt, pepper, thyme, and oregano, Cook for about 4 minutes, stirring often, until the onions are translucent and the carrots begin to soften.
2. Add the chicken broth and vegetable stock to the pot and raise the heat to high. Bring to a boil and continue to cook for about 15 minutes. Remove from heat. Using a large ladle, add the soup to a blender (or simply use an immersion blender if you have one!) and puree. Return the soup back to the pot.
3. Add the pumpkin to the soup and stir to combine. Turn the heat to medium-high and bring the soup to a simmer. When thoroughly heated through, stir in the sherry vinegar, milk, and half-and-half.
4. Ladle into bowls and drizzle with walnut oil; sprinkle with toasted walnut pieces and serve!

Pumpkin Banana Cream Pie

As much of a travesty it is against Thanksgiving, I have never really been a fan of pumpkin pie. I know, I know, first egg nog and now this?! See I know it's an issue, that's why this year I made a compromise with myself and decided on a pie containing pumpkin, but not an actual pumpkin pie. As soon as I saw this glorious creation over at CakeSpy, I knew it was perfect for me.
I present to you, Pumpkin Banana Cream Pie! This pie is surprisingly amazing (yes I snuck a taste before Thanksgiving, shhh!). Who would have thought that pumpkin and banana could go together so well? Though it is a bit labor-intensive, I highly recommend it as a delightful alternative to the traditional pumpkin pie (also, the brandy-whipped cream is insanely delicious). It should be noted, too, that the orange in the pumpkin custard really freshens up the pie.

Isn't my throw-away pie-tin just gorgeous? Hah. Ew.

Pumpkin Banana Cream Pie

recipe slightly adapted from here

ingredients:

for the pie crust:

• 1 cup unsalted butter, diced and cold
• 2 tbsp granulated sugar
• 2 cups self-rising flour
• 2 large egg yolks
• 3/4 banana chips, crushed in food processor

for the pastry cream layer:

• 1 cup whole milk
• 1 cup 2% milk
• 1 tsp vanilla extract
• 1 tsp vanilla paste
•  2 large eggs
• 1/2 cup + 2 tbsp granulated sugar
• 3 tbsp all-purpose flour
• 2 bananas thinly sliced (these will sit right on top if the pie dough)

for the pumpkin custard layer:

• 1/2 cup half-and-half
• 15 ounces (1 can) pumpkin puree
• 1 cup dark brown sugar, lightly packed
• 3/4 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 3 large egg yolks
• 1 banana, mashed
• 2 tsp (1 package) unflavored gelatin
• 1/2 tsp orange zest
• 1/4 cup freshly squeezed orange juice

for the whipped cream:

• 1 1/2 cups heavy cream, chilled
• 1/4 cup granulated sugar
• 1 1/2 tbsp brandy

Make the dough:

1. Pulse the butter, sugar, and flour in a food processor until large crumbs form. Add the yolks and pulse until the crumbs are moist.
2. Press into an 11-inch pie or tart pan and then press the banana chip crumbs into the dough.
3. Refrigerate covered for around 30 minutes.
4. Bake in a 375 degree oven for 20-25 minutes.

Make the pastry cream:

1. Warm the milk in a medium-sized saucepan until it just about comes to a boil. Add the vanilla extract and vanilla paste.
2. Fill a large bowl with water and ice to create an ice bath for the pastry cream.
3. In a bowl, whisk together the eggs, sugar, and flour until well-combined. Temper the eggs (like when making ice cream) by adding about 1/3 cup of the scalded milk mixture into the egg mixture, while whisking. Add the egg mixture to the remainder of the milk mixture of the saucepan, still continuously whisking. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Continue to whisk for 4-5 minute longer, until the pastry cream is very thick.
4. Remove from heat. Transfer the pastry cream to a bowl and set the bowl into the ice bath. Stir occasionally until cool.
5. Place a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming over the top. Refrigerate until completely cold- the pastry cream will thicken as it cools.

Make the pumpkin custard:

1. Heat the half-and-half, pumpkin, brown sugar, salt, ginger, and nutmeg over a double boiler until hot- around 5 minutes.
2. Whisk the egg yolks in a bowl and temper them with some of the hot pumpkin mixture (just like when making the pastry cream). Then pour the egg/pumpkin mixture into the double boiler, continuously stirring. Heat the mixture for another 4-5 minutes, stirring constantly, until it begins to thicken and reaches 160 degrees. Remove from heat.
3. Dissolve the gelatin in the orange juice. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Cool in the ice bath you used for the pastry cream and then chill in the fridge until cool.

You can see the mashed banana, mmm!

Make the whipped cream:

1. In an electric mixer fitted with a whisk, or with a hand-held beater, whip the heavy cream with the sugar and brandy until stiff peaks form. Set aside

To assemble:

When the pastry cream, pumpkin custard, and dough are all cooled, assemble the pie by layering fresh banana slices onto the dough. Smooth the vanilla pastry cream on top of the banana slices, smoothing the surface. Next add the pumpkin custard layer and smooth it out. Finish with the whipped cream. Decorate with fresh banana slices or banana chips. Be sure to let the finished pie chill in the fridge for at least two hours prior to serving!

*I made the dough, pastry cream, and custard all yesterday and let them chill in the fridge over night. Then this morning I just whipped the cream and put together the pie and had it chilling until we were ready for dessert!

Pumpkin Shortbread

By now you should realize that I loooove me some shortbread... probably a little too much. But, when I saw the recipe for this pumpkin shortbread, I knew that it would go way too well with the egg nog ice cream that I had planned, and thus, I just had to make it! C'mon, who can honestly resist the buttery goodness that is shortbread (don't tell me if you can, because if that's the case, I'm not sure I want to know you)?
This shortbread is super tasty and, though I did make a pie as well, you could completely forgo a pie and simply serve this at Thanksgiving! I'm sure you would hear no complaints (just don't forget to serve it up with some of the ice cream).
This shortbread is softer than most because of the moist pumpkin, and packs a ton of flavor into each bite. You could fairly easily turn these into little cookies but I like the look of the little tart slices (especially if you do decide to make this instead of a pie!).

Pumpkin Shortbread

recipe slightly adapted from here

ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (I made my own with 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp freshly grated nutmeg, 1/8 tsp allspice)
• 3/4 cup unsalted butter, at room temperature
• 2/3 cup confectioner's sugar
• 1/2 cup pumpkin puree
• Turbinado sugar, for sprinkling

1. Preheat the oven to 300 degrees. Grease a 9.5 inch fluted tart pan with removable bottom. Set aside.
2. Combine flour, cornstarch, pumpkin pie spice, and salt in a medium-sized bowl.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Add pumpkin and mix until combined. Add flour mixture and mix until just combined.
4. Spread the dough into the greased pan and smooth the top.
5. Bake for about 80 minutes, until firm and golden brown. Remove from oven and sprinkle with turbinado sugar. Cool for at least ten minutes. Remove side from pan and cut with serrated knife.

Pumpkin Butter and Breakfast

I wasn't too hungry when I first got up, but by 11 AM I had developed enough hunger for breakfast. I decided on something simple (as I generally do for breakfasts) and went for a bagel. But what to put on this bagel? Definitely peanut butter, yes I love nut butters of all kinds. Then, I remembered the pumpkin in the fridge and decided it was a perfect time as any to whip up some quick pumpkin butter.

Quick Pumpkin Butter

recipe from here

ingredients:

2 tbsp dark brown sugar

1 tbsp granulated sugar

1/4 tsp allspice

1/4 tsp cinnamon

1/8 tsp cloves

1/8 tsp freshly ground nutmeg

1/8 tsp ginger

2 tbsp water

3/4 cup pumpkin puree

Crushing up the cloves!

1. In a microwave-safe bowl combine all of the ingredients except for the pumpkin, mix well, and cover with plastic wrap (I forgot to cover mine and it was completely fine).
2. Microwave on high for 2 minutes, or until the sugars have melted.
3. Stir the mixture and add the pumpkin, beating lightly.
4. Microwave on high for another 3 minutes.
5. Enjoy!

I spread half of my Thomas Whole Wheat Bagel with creamy Maranatha Natural Peanut Butter and then topped that with a spread of pumpkin butter. The other half of my bagel was spread with real butter and then a nice dose of Bonne Maman Strawberry Preserves.

My poor disheveled bagel. It's all crunched up from its time spent in the freezer. Oh well. It was still out of this world good! Especially when a bit of the jam and pumpkin butter mixed... man I think the two were made for each other. I may need to make a PB&J sandwich with pumpkin butter instead of peanut butter!

Pumpkin and Black Bean Quesadillas

It was a super late dinner tonight! We had to go buy me a camera this evening since I've been making Mikey take all my pictures with his big, nice camera that I have zero idea of how to use. I got the Canon PowerShot SD1200 IS in the cool blue steel color. I really like it! After we got the camera we stopped by his parents' house to pick up some goodies and munch on some apples, grapes, and delicious parmesan cheese. His mom gave us two little pumpkins to decorate with but of course the first thing I thought of was cutting them up and roasting them. I had been meaning to get a few pumpkins for a ton of recipes I've been wanting to try this fall. I immediately knew what was on the menu for dinner...

Pumpkin and Black Bean Quesadillas

recipe adapted from: Closet Cooking

ingredients:

• 1 cup of pumpkin cut into small pieces
• 1 tsp vegetable oil
• 2 tsp chipotle peppers in adobo sauce
• 1/4 cup black beans
• 1 chopped jalapeno
• small handful of Manchego cheese
• pinch of ground cinnamon
• 2 tortillas ( I used La Tortilla Factory's whole wheat green onion tortillas)
• heaping 1/3 cup Greek yogurt or sour cream for dipping (I used 0% Fage)

1. In a bowl, toss the pumpkin in the vegetable oil and chipotle peppers and roast in a 400 degree oven on a baking sheet for 30 minutes (toss after 15 minutes to ensure even cooking) until soft and caramelized.
2. Mix the roasted pumpkin, black beans, jalapeno, and ground cinnamon together in a bowl.
3. Melt a small amount of butter in a pan and place a tortilla in and top it with the pumpkin mixture, then the cheese, and finally the other tortilla.
4. Fry until both sides are golden brown and the cheese is nice and gooey.
5. Serve with Greek yogurt or sour cream (I sprinkled some more cinnamon on top of the Greek yogurt, yum!).

Oh my... these were unbelievable! The bite of the Manchego cheese paired so nicely with the sweetness of the pumpkin. Check out how gooey the inside got:

I ate each and every last morsel. I will for sure make this again!

While I was roasting the marinated pumpkin chunks for the quesadillas, I roasted up a whole little pumpkin and turned it into pumpkin puree for recipes later in the week. After the success of this one, I can't wait to try the others!