It's fall though it certainly doesn't feel it yet. I was actually a bit cool last night for a brief moment and only a moment. Even with all this warm weather my mind drifts to fall desserts and what is better than pumpkin and I mean pumpkin anything. As a matter of fact I was at Trader Joe's last weekend picked up every pumpkin item I could find in the store--pumpkin ice cream, pumpkin bars, pumpkin bread mix and pumpkin butter. The pumpkin butter this year is really good. I first fell in love with it 2 years ago only to be very disappointed with it last year--too much molasses I think.
Here's a recipe that I love using pumpkin. It's special enough to serve to your guests or even at Thanksgiving instead of the traditional pie, but it's easy enough to prepare that you could make it tonight!
PUMPKIN CHEESECAKE SWIRL TORTE WITH BUTTERSCOTCH SAUCE
Torte:
1/2 cup unsalted butter, softened
1 cup golden brown sugar
1 egg, lightly beaten
1 1/2 tsp. vanilla, divided use
1 cup flour
1 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. salt
3/4 cup canned solid pack pumpkin
1/2 cup chopped toasted pecans
1/4 cup cream cheese, softened
2 T. granulated sugar
1 egg yolk
2 tsp. whipping cream
Sweetened Whipped Cream
Butterscotch Sauce:
3/4 cup light brown sugar
1/2 cup light corn syrup
2 T. unsalted butter
Pinch salt
1/2 cup heavy whipping cream
1 tsp. vanilla
For the cooking directions go to www.PhillisCarey.com. While you are there check out my cooking classes being offered at the Boys and Girls Club in Solana Beach on most Monday evenings. There are plenty of other recipes to scroll through as well. You can also find me at www.facebook.com/philliscareythecasualgourmet.
Have a tasty week, Phillis Carey
