articles online: food & wine

The Great Pumpkin Recipes
A supplement to the story in the October/November 2006 issue

Pumpkin Ice Cream

Winter Squash Soup with Lime Crema and Pepitas

Pecan-Pumpkin Pie

Pumpkin Toffee Cheesecake

Pumpkin Ice Cream
(Created by former Country Club chef Bill Ballard and “taught” at Mari-Mann’s 1995 October Fest class.)

1 ½ cup raisins
1 cup bourbon
4 eggs 2 cups heavy cream
2 egg yolks
2 cups sugar
1-½ tsp Mari-Mann Pumpkin Pie Spice
4 cups Half and Half
2 pounds pumpkin pie filling
2 tsp. Mari-Mann Rum Vanilla

Over medium heat, bring raisins and bourbon to a simmer, set aside. Whisk together the next 6 ingredients. Heat the Half and Half and heavy cream over low heat to 175 degrees, being careful not to boil or scald the mixture. Next, temper the egg mix with some of the warm cream. Add the egg mix to the warm cream, and bring the mixture back to 175 degrees. Transfer mix to a bowl and cool. Whisk in the pumpkin pie filling, vanilla, and raisins. After the mixture has cooled, freeze in an ice cream machine according to the manufacturer’s directions.

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Winter Squash Soup with Lime Crema and Pepitas
(Melodie Burrus, The Gathering Place)

1-¼ lb. acorn squash, peeled and diced
2 T butter
1 extra large onion, chopped
7 cups chicken stock
1 cup white wine
1/3 cup orange juice
¼ cup fresh thyme
¼ cup fresh parsley
¾ cup heavy cream
¼ tsp nutmeg
Zest of ½ lime
Toasted pepitas (pumpkin seeds)
Salt and pepper

Melt butter in saucepot and sauté onion and squash for 12-15 minutes until squash is medium tender. Add wine, stock, and orange juice, and continue simmering until pieces are tender. Set aside to cool slightly and puree in batches until smooth. Pass through a sieve, if desired, and return to pot. Add chopped herbs, nutmeg, and ½ cup of the cream. Season to taste with salt and pepper. Whip lime zest and remaining cream to form soft peaks. Ladle into bowls and garnish with a spoonful of lime crema and a few pepitas.

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Pecan-Pumpkin Pie (Sherry Cluver)
This recipe is my attempt to recreate a family friend’s pecan-pumpkin pie by using a combination of two Libby’s recipes, Mari-Mann’s flavoring savvy, and the Pillsbury pie crust short-cut.

¾ cup sugar
½ tsp salt
2 tsp Mari-Mann pumpkin pie spice
2 large eggs
1 can (15 oz) 100% pure pumpkin
1 can (12 fl. oz) evaporated milk
1 Pillsbury pie crust
1 cup pecans
½ cup brown sugar
Whipped cream

Mix sugar, salt, and pumpkin pie spice in small bowl. Beat eggs in large bowl, then add pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Place crust into pie plate, then crimp and trim edges. Pour pumpkin filling onto the crust-lined pie dish. Bake for 15 minutes at 425 degrees, then reduce the temperature to 350 and bake for another 25 minutes. Stir pecans and brown sugar in a small bowl, then sprinkle them atop the pie and return it to the oven for an additional 15-25 minutes, or until a knife inserted into the center comes out clean. Cool for 2 hours. Serve with whipped cream; store in refrigerator.

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Pumpkin Toffee Cheesecake (Nestle Libby’s)

1 ¾ cup (14-16) crushed shortbread cookies
1 T butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1-¼ cup brown sugar
1 can (15 oz.) 100% pure pumpkin
2/3 cup (5 fl-oz can) evaporated milk ½ tsp vanilla extract
2 large eggs Caramel ice cream topping
2 T cornstarch
½ tsp ground cinnamon
1 cup (25-30) crushed toffee candies
1 container (8 oz.) sour cream, room temperature
2 T sugar
½ tsp vanilla extract

Combine cookie crumbs and butter in small bowl. Press onto bottom and one inch up side of 9-inch spring-form pan. Bake for 6-8 minutes at 350 degrees (do not allow to brown.) Cool for 10 minutes. Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch, and cinnamon; beat well. Pour into crust and bake 60-65 minutes until edge is set and center still moves slightly. Remove from oven, and top with toffee candy pieces. Combine sour cream, sugar, and vanilla in a small bowl and mix well. Spread over the warm cheesecake and bake for 8 minutes. Cool completely. Refrigerate for at least several hours. Remove from spring-form pan, and drizzle with caramel before serving.

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This is an online supplement to an article which originally appeared in the October/November 2006 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2006 Decatur Magazine - First String Productions. All rights reserved.