▲ 1. Pumpkin Cakes
▲ 2. Pumpkin Cheese Pie
Fillings: pumpkin puree, eggs, cream cheese, milk, butter, sugar, salt, pure vanilla extract, ground cinnamon, ground ginger
Ingredients
- 2 and 1/2 cups (315 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup (210 grams) cold unsalted butter cubed
- 1/2 cup (120 ml) ice water
Instructions
1. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs (some larger pieces are okay).
2. Slowly drizzle in one tablespoon of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.
- 1 (8-ounce) package cream cheese, softened
- 2 cups pumpkin puree, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks,
slightly beaten
- 1 cup homogenized milk 3.25M.F
- 1/4 cup (1/2 stick)
melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground
cinnamon
- 1/4 teaspoon ground ginger
- 1 piece pre-made pie dough
1. Preheat
the oven to 350 degrees F.
2. Place 1
piece of pre-made pie dough
down into a (9-inch) pie pan and press
down along the bottom and all sides. Pinch and crimp the edges together to make
a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm
up. Fit a piece of aluminum foil to cover the inside of the shell completely.
Fill the shell up to the edges with pie weights (about 2
pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights
and bake for another 10 minutes or until the crust is dried out and beginning
to color.
3. For the
filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the
pumpkin and beat until combined. Add the sugar and salt, and beat until
combined. Add the eggs mixed with the yolks, milk, and melted butter,
and beat until combined. Finally, add the vanilla, cinnamon,
and ginger, and beat until incorporated.
4. Pour the
filling into the warm prepared pie crust
and bake for 50 minutes, or until the center is set. Place the pie on a wire
rack and cool to room temperature. Cut into slices and top each piece with a
generous amount of whipped cream.
▲ 4. Bat Cookies
▲ 5. Haunted House Bread
Eyes: Dark rye flour/Cocoa, all-purpose flour, yeast, olive oil, sugar, salt, water
