Sour Cream Pumpkin Tart

Dorie Greenspan's Pumpkin Pie/Tart has been my favorite for years, and I have to have it every fall.  Sometimes it graces our table on Thanksgiving.  I love it cold straight from the fridge, but my mom likes to warm her slice in the oven for a few minutes.  I think it's perfect -- creamy and mellow, the spices fragrant but not too sharp.  I brought one of these tarts in to work last weekend, and one co-worker called it "sublime."  Another said it was "really fockin' tasty."

If I have one complaint, it's that there's always too much filling unless you bake it in a deep-dish pie pan.  But because I like the fancy-schmancy look, I divided the filling between a round tart and a rectangular tart.  If you do this, you'll need to double the recipe for the dough, and you'll have dough left over.  Shape it into decorative leaves like I did here.  Or roll out the leftover dough, cut it into strips, sprinkle with cinnamon sugar, and bake.  Whichever way you make the tart/pie, I think there should always be a dollop of freshly whipped cream.

If this doesn't satisfy your pumpkin fix, here's more:

Pumpkin Waffles with Maple Butter

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

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Pumpkin Fritters with Rosemary and Cheese

Pumpkin Meringue Pie

Pumpkin Meringue Pie

I loved the idea of a pumpkin meringue pie.  Traditional pumpkin pie topped with a cloud of airy meringue, lighter than the usual whipped cream and artfully browned in swirls and whorls.  I am sad to report that it was a huge disappointment.  I had two complaints: the meringue wept, and the filling was all right but nothing exciting.  My friends said it tasted OK and that I was prejudiced from the beginning because I was "mad at the meringue."  It's true, but I've had much better pumpkin pie.  Like my all-time favorite, by Dorie Greenspan.

The pumpkin meringue pie also took nearly half an hour longer to bake than the Epicurious recipe indicated.  I used a Martha Stewart recipe for the meringue, and an hour later it was weeping liquid like meringues sometimes do, and sliding around the top of the pie.  The browning using the broiler wasn't very even, so I might be motivated now to indulge some pyro tendencies and procure a kitchen torch.  A friend of a friend did recommend an Italian meringue recipe on my Facebook page, so if I ever feel brave enough to try a meringue again I think I'll do that.

What's your favorite pumpkin pie or Thanksgiving dessert?

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Are you sick of pumpkin recipes yet?  Apparently I'm not.  Right now my friend Jacob must be thinking, "Where's the chocolate?"  I had actually planned a couple of savory, non-pumpkin recipes for this week, but then I wanted to bring a sweet to round out the pizza at an event for journalists I helped organize.  So I went with the seasonal favorite, pumpkin.  And who can say no to caramel cream cheese frosting?  The cupcakes were a big hit, and people asked permission to take home the last few.  Granted, of course.

This recipe from Tracey's Culinary Adventures produces a light and moist cupcake, slightly sweet and nicely spiced.  I thought it needed very little frosting, less than you see here.  The caramel flavor doesn't really come across in the frosting, so I would skip making the caramel and just go with a plain cream cheese frosting recipe.  Now, what should I make with the other half a can of pumpkin?

Reminder: I have a new Facebook page.  Please visit and "Like" it!

Pumpkin Waffles with Maple Butter

I love homemade waffles.  I grew up eating the kind you buy frozen, but there's no comparison with homemade.  Plus, when you have a little time on the weekends, waffles are really easy to make.  And these are pumpkin waffles.  They're spiced just like pumpkin pie, with cinnamon, ground ginger, and clove, and topped with a scoop of maple butter.

If you think that's decadent, I should tell you that the original recipe on Foodness Gracious included maple bacon butter.  Despite being a bacon lover, I decided to forgo the meat for breakfast.  And instead of using maple syrup to make the butter, I decided to try maple sugar, figuring the butter wouldn't get loose and runny the way it might when adding liquid.  Now, I actually never put butter on my waffles or pancakes, and I don't think it's needed here -- the maple sugar gets lost in the additional syrup you pour on top.  But I plan to spread this delicious butter on toast and English muffins, and it would be great on biscuits.  My other tweak is one I always use with homemade waffles, and that's to substitute half of the flour with white whole wheat flour.  Tastes just like regular waffles, and they're a little better for you.  Who's ready for brunch?

Handy tip: Freeze leftover waffles wrapped in plastic for a quick breakfast during the week.  Thaw on the counter, then heat in the toaster oven briefly.

I almost forgot: I finally made a Facebook page for my blog.  Visit it and "Like" it?  I don't have any giveaways to entice you with, but I hope to see you on that end anyway.

Pumpkin Fritters with Rosemary and Cheese

There's not a rule against eating pumpkin any time of the year, but like a lot of people I gravitate toward it in the fall.  I bookmarked this recipe months ago and imagined what it would look and taste like.  Then I realized before cooking it that reality wasn't matching up with my imagination.  I had pictured these fritters as golden, crusty orbs, but it sounded like they were meant to be pancake-shaped.  Well, I just couldn't let go of the image in my head, so I changed up the recipe.  It makes more sense to follow a recipe that's tried and true, and for health reasons one that's pan-fried rather than deep-fried, but sense doesn't always get through to me.

I increased the amount of baking powder in the recipe to help the fritters puff up, and substituted rosemary for the parsley because I thought it sounded more flavorful.  The half-inch of oil in the recipe became a few inches in a saucepan for deep-frying.  I scooped tablespoons of dough into the oil, and watched them fry up golden.  Like doughnut holes, they will flip in the oil on their own when one side is done.  In the end, I had my golden fritters -- crispy outside, flecked with rosemary, cheesy inside and very moist because of the pumpkin.  Vision fulfilled.  Will I make them again?  Probably not, because I don't deep-fry much and I got them out of my system.  But maybe I'll give the original recipe a whirl next.

On a side note, my backyard tomato crop is still going!  These are Brandywines, an heirloom tomato.  We've made and eaten a lot of fresh salsa in the past two months.  I also used them in this recipe for Baked Orzo with Eggplant, making no changes except substituting ditalini for the orzo, and basil for the oregano because that's what I have in my garden.  That dish was so good, I was too busy eating it to snap a photo for you.  But take my word for it, especially you, Jacob.  The mire a poix gives it wonderful depth of flavor, the sauteed eggplant is awesome, and the dish is like a lighter baked ziti that doesn't weigh you down.

I also found these interesting berries at the farmers market.  They taste like the ordinary darker raspberries but with the tartness toned down.  I tried them in Raspberry Crumble Muffins from Sarabeth's Bakery: From My Hands to Yours, but was disappointed.  So let down that I didn't bother giving them their own post.  There wasn't enough crumble topping or raspberry flavor, and it tasted like a corn muffin with a strangely light interior structure.  Not awful, but not worth making again either.

Back to those pumpkin fritters . . .

Beverly's Pumpkin Bread

This pumpkin bread is seriously good. It's also one of the easiest recipes you'll ever make. Beverly, who is the master scone-maker at work, serves mascarpone (an Italian cream cheese) on the side. I love the combo because the mascarpone is rich but not sweet, so it tempers the sweetness of the bread (I dislike overly sugary toppings on already-sweet baked goods). I made it on Thanksgiving morning, and it was easier than pie.

Beverly's Pumpkin Bread

4 eggs

1 can (15 or 16 oz.) pumpkin

1 cup oil

2/3 cup water

3 cups sugar

Beat all the ingredients together until smooth.

3¼ cups flour

2 tsp cinnamon

2 tsp nutmeg

1 tsp salt

2 tsp baking soda

Sift all the dry ingredients together, then beat them into the first batch of ingredients until smooth. Pour into 2 greased and floured bread pans. Bake in a preheated 350° oven for about 1 hour. That's it!

Happy Halloween!

I just got around to carving my pumpkin today. Mine's the "village" one with windowpanes, and the "Aku" one is Joe's.

The Best Pumpkin Tart/Pie

This pumpkin pie is different. It's smoother and mellower than your usual pumpkin pie, and has the versatility of being dressed up as a fancy tart. I love it chilled, but some want it warm. I also make mine more festive with a few cutouts from leftover pie dough. Top it off with a dollop of freshly whipped cream, and it feels like the holidays!

Dorie Greenspan's Sour Cream Pumpkin Pie (or Tart)

9-inch single crust, partially baked and cooled *recipe below*

2 cups canned unsweetened pumpkin puree

3 large eggs, at room temperature

1 cup (packed) light brown sugar

2 tbs unsalted butter, melted and cooled

1½ cups heavy cream

⅓ cup sour cream

1½ tsp ground cinnamon

1½ tsp ground ginger

Pinch of ground cloves (I omitted)

Pinch of freshly grated nutmeg

Pinch of salt

3 tbs dark rum (I also omitted)

2 tsp pure vanilla extract

Center a rack in the oven and preheat it to 450°. Line a baking sheet with parchment or a silicone mat and put the pie plate (or tart pan) on it.

Mix together all the filling ingredients, then pour into the crust. Bake for 10 minutes, then reduce the temperature to 300° and continue to bake for 35 to 45 minutes longer (20 to 25 minutes for a tart), or until a knife inserted close to the center comes out clean. Cool to room temperature.

You'll have filling left over if you make a tart, but use it to make mini-tarts or possibly another tart.

I used Martha Stewart's pate brisee because I know it like the back of my hand, but here's Dorie's pie dough recipe.

3 cups all-purpose flour

¼ cup sugar

1½ tsp salt

2½ sticks cold unsalted butter, cut into pieces

⅓ cup cold vegetable shortening, cut into pieces

About ½ cup ice water

Pulse the flour, sugar, and salt in a food processor fitted with a metal blade. Drop in the butter and shortening and pulse only until the fats are cut into the flour. Pulsing on and off, gradually add 3 tbs water, then use a few long pulses to get the water into the flour. Pulse in as much of the remaining water as necessary to get a dough that will stick together when pinched. Lightly knead the dough into a disk and wrap in plastic. Refrigerate for at least 1 hour before rolling.

To partially bake the crust, preheat the oven to 400°. Butter one side of a sheet of aluminum foil and place that down on the crust. Fill the foil with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake for 25 minutes. Carefully remove the foil and weights, and if the crust has puffed, press it down gently with the back of a spoon. Return the pie plate to the oven and bake for 8 minutes more, or until the crust is very lightly colored. (I skipped the 8 minutes when making the tart.) Cool to room temperature before filling.