FALLING FOR SEASONAL FRUIT
It’s pumpkin time! Autumn is this ingredient’s time to shine
ATCO BLUE FLAME KITCHEN
Since the advent of the infamous Pumpkin Spice Latte, autumn has become the unofficial season of “pumpkin everything.” We’re admittedly hopping on the bandwagon with some of our favourite fall treats.
Apples and pumpkins are both fall fruits, so they pair naturally well in our Apple and Pumpkin Crisp. A sweet, soft, and lightly spiced filling of pumpkin and apples is topped with a cookie-like crust. Delight your guests with our Individual Pumpkin Cheesecakes. Baked in Mason jars or ramekins, this decadent treat is all about the presentation. Top with our Citrus Whipped Cream for an extra flavour punch.
Honeyed Pumpkin Pie is our take on an autumn classic. In this recipe, we’ve replaced most of the sugar in the filling with honey, giving it a more distinct flavour. The honey also adds moisture to the pumpkin mixture. Using a pre-made, frozen pie crust makes this recipe a cinch to make. ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the food section. For tips on cooking, food safety or household matters, call 1-877-4209090 toll-free, email bfkanswerline@atco.com or chat with us live online at ATCOBlueFlameKitchen.com.
INDIVIDUAL PUMPKIN CHEESECAKES
Makes: 9
■ 1 3/4 cups (430 mL) gingersnap crumbs
■ 2/3 cup (160 mL) finely chopped walnuts
■ 6 tbsp (90 mL) salted butter, melted
■ 8 oz (226 g) cream cheese, softened
■ 4 large eggs
■ 2 cups (500 mL) canned pure pumpkin
■ 1 cup (250 mL) packed golden brown sugar
■ 1 tsp (5 mL) vanilla
■ 1/8 tsp (0.5 mL) cinnamon
■ 1/8 tsp (0.5 mL) ground allspice
■ 1/8 tsp (0.5 mL) salt
■ Pinch nutmeg
■ Citrus Whipped Cream (see recipe)
1. Preheat oven to 325 F (160 C). To prepare crusts, combine crumbs, walnuts and melted butter in a bowl until blended.
2. Press mixture onto bottom of 9 wide-mouth half-pint Mason jars or 3/4-cup (180-mL) heatproof ramekins; set aside. To prepare filling, use medium speed of an electric mixer and beat cream cheese until creamy. Beat in eggs until blended. Add pumpkin, brown sugar, vanilla, cinnamon, allspice, salt and nutmeg; beat until smooth.
3. Divide filling among prepared jars and place jars in a large roasting pan. Pour enough hot water into pan to come halfway up sides of jars. Bake until filling is set, about 45 minutes.
4. Remove jars from pan and place jars on a rack. Cool cheesecakes completely in jars.
5. Cover and refrigerate for at least 8 hours or up to 24 hours. Alternatively, cheesecakes may be frozen for up to 1 month. Thaw in refrigerator.
6. Uncover and serve in jars. Top with Citrus Whipped Cream.
CITRUS WHIPPED CREAM
Makes: 1 1/2 cups (375 mL)
1/4 cup (60 mL) sour cream
■
1 1/2 tbsp (22.5 mL) packed
■
golden brown sugar
1 tbsp (15 mL) fresh orange
■
juice
1/2 tsp (2.5 mL) grated orange
■
peel
1/8 tsp (0.5 mL) cinnamon
■
Pinch nutmeg
■
1/2 cup (125 mL) whipping
■
cream
1. Combine sour cream, brown sugar, orange juice, orange peel, cinnamon and nutmeg in a bowl.
2. Using medium speed of an electric mixer, beat cream until stiff.
3. Fold in sour cream mixture.