I heard that y’all in Moscow got snow last week and–ouch–it’s a high of four degrees tomorrow. I’m sorry to be smug, but I am so glad to be back at this time of year. Ottawa, number four coldest capital, is going to be a glorious 22 degrees tomorrow. And at the same time the leaves are turning red and orange and falling to the ground. Weather jackpot! It’s amazing and should never end.
So far we’ve just been really lucky. And plus, we’re coming up on a bank holiday. So happy! For you Canadians, any of these recipes would be make an amazing dessert for a Thanksgiving family feast.
Like many of my friends, I am always giddy with the coming of the Starbucks Pumpkin Spice Latte. It’s amazing. This recipe actually uses some real pumpkin for a homemade version.
A delicious pumpkin bread, courtesy of Cook’s Illustrated. I haven’t tried this exact recipe, but if it’s based on a Cook’s Illustrated recipe, you know it’ll be good. And accurate.
Another great porridge for cold fall mornings. This one uses amaranth, which I am eager to try.
Pumpkin butter was a new thing for me, but it is super delicious and sweet. It’s pumpkin pie in a jar, fit to be swirled into oatmeal or spooned onto toast.
Last, but not least, is the Pumpkin Pie Swirly Cake below (yes, that’s its grown-up name), which comes from the Smitten Kitchen Cookbook. It is actually quite easy. Definitely less time-intensive than pumpkin cheesecake. It’s like a pumpkin pie-slash-cheesecake, with a smooth pumpkin pie filling paired with a tart cream cheese swirl.
Pumpkin Pie Swirly Cake (adapted from The Smitten Kitchen Cookbook)
- 115g gingersnap cookies, coarsely broken
- 85g graham crackers, digestives or shortbread cookies
- 55g (1/2 stick) salted, melted butter
- 115g cream cheese, softened
- 40g (3 tbsp) granulated sugar
- 1 large egg yolk
- 1 large egg
- 1 large egg white
- 300g (1/2 or 3/4 of a 15-ounce can) pumpkin purée
- 50g granulated sugar
- 50g brown sugar
- 1/2 tsp table salt
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup heavy cream
Preheat your oven to 425 °F (220°C) and grind up the cookies in your food processor. When they’re finely ground pulse in the melted butter. Press the mixture into a tart tin and set it aside.
Mix together the cheesecake batter ingredients. Easy.
For the pumpkin batter, beat together the whole egg and egg white lightly in a large bowl. Whisk in the pumpkin puree, the sugars, salt and spices. Then mix in the cream.
To put it all together, pour the pumpkin batter over the crust. Then dollop over the cheesecake mixture. Take your knife and swirl artfully. It may look a little watery, but it’ll turn out nicely, promise! Put it in the oven for ten minutes, then lower the temperature to 350°F (175°C) and bake for 30-40 minutes. Below we have the finished produit.