|Posted by Trish on October 10, 2010 at 1:40 PM|
I love fall festive days since it's a great excuse to incorporate pumpkin into everything I bake.
To start off, I made Pumpkin Pie Cheesecake Cupcakes. The beauty about cupcake-styled cheesecake is they can be prepared in a much shorter time than the classic 9-inch. Cupcake cheesecakes can be made just a few hours ahead of serving time. The baking time is only 15 minutes and chill time is about 2 hours depending on your fridge temperature, compared to 1 hour baking time and over night chilling of a 9-inch. This is great for last minute potluck dishes or dinner parties that catch you unprepared. Admittingly, I left most of my own recipes back on the island so I kind of had to re-create this one out of memory. So far, I've only tasted the batter and I think i'm pretty close to my original recipe.
Pumpkin is perhaps one of the only products that are better canned than fresh. Only sugar pumpkins are suitable for baking uses and the fresh product is so unpredictable. With fresh pumpkins, you cannot predict how many cups of puree a lb of pumpkin will yield, or how sweet it is. Canned pumpkin is a superior product and is always consistent. Please make note not to use pumpkin pie filling which has a very similar product design to pumpkin puree, for all baking purposes. (Unless you intend to use it as a pre-made pumpkin pie filling).
I barely made a dent out of the can of pumpkin when I made the cheesecakes so I also made Maine Pumpkin Bread. Remember to never over mix when making quick bread. Williams-Sonoma makes a similar product in quick mix form for $16 per package. I have purchased it but have not tested it yet. I'm curious to see who's pumpkin bread is better. And for $16 a package, I'm really hoping Williams-Sonoma has something to offer. (Hint product review in future post).
12 Pumpkin Pie Cheesecake Cupcakes and 2 loaves of Maine Pumpkin Bread later, I still have a cup of pumpkin left.