Fall is here! And at the Pilgrim Homestead that means Pumpkin Flavored Everything. Not only does it taste great, it’s super healthy! This week we’re celebrating Sukkot and kicking things off with Pumpkins!
Pumpkin Loaf
Ingredients:
2 cups Pure Pumpkin
3 cups of sugar
1 cup olive oil
2/3 cup of water
4 eggs
3 ½ cups of flour
2 tsp of baking soda
1 ½ teaspoon of salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground clove
Instructions:
1. Preheat oven to 350.
2. Mix together pumpkin, sugar, oil, water and eggs in a large mixing bowl until well combined.
3. In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir well.
4. Gradually pour into the bowl of pumpkin mixture. Stir until completely combined.
5. Oil two loaf pans (9×5).
6. Pour mixture evenly into both pans.
7. Bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.
8. Transfer to wire racks and allow to cool. Slice, Serve and Enjoy!
Layered Pumpkin Cheesecake
Ingredients:
The Crust:
2 cups Graham crackers, crushed
1/4 cup sugar
1 stick of melted butter
The Filling:
2 packages (8 oz each) cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
Instructions:
1. Heat oven to 325 degrees.
2. In a large bowl combine cream cheese, sugar and vanilla. Beat until smooth.
3. Add in eggs, one at a time, beating well after each.
4. Remove 1 cup of batter and spread into bottom of crust; set aside.
5. Add pumpkin, cinnamon, and pumpkin pie spice to the remaining batter and beat until combined. Spread over the batter in the crust. Set aside.
6. Cook for 40-45 minutes. The edges should be puffy and look done while the center should still be slightly “jiggly”.
7. Let the cheesecake cool completely on a cooling rack. Once cooled, let it refrigerate for at least 6 hours or overnight. For best results, refrigerate overnight.
CLASSIC PUMPKIN ROLL
Ingredients:
For the cake:
3-4 tablespoons powdered sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs room temperature
1 cup sugar
2/3 cup canned pumpkin
For the filling:
1 package 8oz cream cheese, softened
1 -2 cups powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla
More powdered sugar for garnish if desired
Instructions:
1. For the cake: Preheat oven to 375° F. Grease a 13×18-inch half sheet pan; line with parchment paper. Grease and flour paper.
2. Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately but gently, roll up cake and parchment paper together, starting with narrow end. Cool on wire rack.
4. For the filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove parchment paper. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
The Pilgrim Homestead 