De­li­ciously Easy Pump­kin Desserts

En­joy an or­ganic twist on sea­sonal sweets

Escalon Times - - NEWS -

Hol­i­days are typ­i­cally a joy­ous time filled with gath­er­ings of friends and fam­ily, in­clud­ing time spent bak­ing and en­joy­ing sea­sonal dishes, all while mak­ing fond mem­o­ries. Pump­kin has be­come a pop­u­lar hol­i­day in­gre­di­ent, mak­ing it easy to cre­ate pump­kin-cen­tric desserts, per­fect for en­ter­tain­ing.

This sea­son, try uti­liz­ing or­ganic in­gre­di­ents in hol­i­day dishes as a sim­ple way to add a bet­ter-for-you twist to your fam­ily’s fa­vorite dishes – in­clud­ing baked goods and other desserts. The O Or­gan­ics prod­uct line, ex­clu­sive to Safe­way stores, in­cludes 100 per­cent pure or­ganic pump­kin, as well as more than 400 ad­di­tional USDA-cer­ti­fied, non-GMO items for ev­ery oc­ca­sion, from fresh fruits and veg­eta­bles to whole­some dairy, meats, bak­ing in­gre­di­ents, ce­re­als, snacks and more.

When it comes to the dessert table, try a new twist on pump­kin with these sea­sonal sweets fea­tur­ing high-qual­ity, or­ganic in­gre­di­ents. Go to shop.safe­way.com or down­load the de­liv­ery app to buy gro­ceries on­line. Visit the web­site to find recipes and dis­cover more ways to add or­ganic foods to your fam­ily’s meals.

Or­ganic Pump­kin Pie Prep time: 15 min­utes To­tal time: 1 hour, 25 min­utes Serv­ings: 8

Crust: 1 1/2 cups O Or­gan­ics all-pur­pose flour 8 ta­ble­spoons un­salted but­ter, slightly soft­ened 1 tea­spoon kosher salt 1 ta­ble­spoon O Or­gan­ics gran­u­lated sugar cold wa­ter, as needed (about 4-6 ta­ble­spoons) Fill­ing: 1 can (15 ounces) O Or­gan­ics 100 per­cent pure pump­kin 1/2 cup whole milk 1/2 cup pure maple syrup 2 large eggs 1 tea­spoon O Or­gan­ics ground cinnamon 1/4 tea­spoon ground nut­meg 1/2 tea­spoon O Or­gan­ics ground ginger

To make crust: Place flour, but­ter, salt, sugar and wa­ter in large bowl. Us­ing fingers, mix in­gre­di­ents to­gether un­til dough ball forms. Flat­ten into 1-inch thick disk and wrap in parch­ment paper. Let rest 1 hour in re­frig­er­a­tor be­fore rolling out. Heat oven to 375 F. Roll out dough and press into pie plate.

To make fill­ing: In medium bowl, whisk to­gether pump­kin, milk, syrup, eggs, cinnamon, nut­meg and ginger. Pour into pie plate.

Bake 40-55 min­utes un­til fill­ing is slightly jig­gly but set. Let cool 4 hours. Serve.

Notes: Us­ing mea­sur­ing cup as scoop for flour ac­tu­ally over­fills it. In­stead, fill cup lightly with spoon and level off top with but­ter knife. Do not roll dough all the way to edge to keep dough from stick­ing to sur­face. Keep sur­face and rolling pin floured and con­tinue turn­ing dough. Pie dough can be made and frozen ahead of time for easy use – just thaw in re­frig­er­a­tor be­fore us­ing. It can keep up to 6 months in freezer.

Pump­kin Hand Pies Prep time: 15 min­utes To­tal time: 50 min­utes Serv­ings: 6-8

1/2 cup O Or­gan­ics 100

per­cent pure pump­kin 2 ounces cream cheese,

soft­ened 1 ta­ble­spoon pure maple

syrup 1/8 tea­spoon O Or­gan­ics ground

cinnamon 1/4 tea­spoon pump­kin pie

spice 1/2 tea­spoon vanilla 2 pre­made pie dough crusts, rolled into 10-inch cir­cles For brush­ing pas­try: 1 ta­ble­spoon whip­ping cream 1 ta­ble­spoon pure maple syrup 1/8 tea­spoon cinnamon Ic­ing: 4 ounces cream cheese, soft­ened 1/4 cup pow­dered sugar 1 1/2 tea­spoons milk Heat oven to 375 F. Us­ing mixer, com­bine pump­kin, cream cheese, maple syrup, cinnamon, pump­kin pie spice and vanilla un­til well mixed. Set aside.

Spread pie dough. Us­ing 5-inch round cut­ter, make cir­cles. Whisk to­gether whip­ping cream, maple syrup and cinnamon for brush­ing.

Tak­ing round piece of dough, place about 3 ta­ble­spoons fill­ing in cen­ter and fold dough over to cre­ate half-moon shape. Brush edges with whip­ping cream mix­ture. Us­ing fork tines, seal edges of pas­try. Re­peat with each dough cir­cle.

Place pies on parch­ment-lined bak­ing sheet. Brush tops with whip­ping cream mix­ture. Bake 16-20 min­utes un­til bot­toms are golden brown. Let cool 30 min­utes.

To make ic­ing: Whisk to com­bine cream cheese, pow­dered sugar and milk. Driz­zle over pies. Serve.

Notes: Use lid from small pan to cut dough cir­cles for pies. For eas­ier driz­zling, load ic­ing into small zip-top bag. Squeeze into cor­ner and twist top to seal. Cut cor­ner and driz­zle over pies.

Pump­kin Slab Pie Prep time: 20 min­utes To­tal time: 1 hour, 20 min­utes Serv­ings: 36-40

Crust: 1 cup un­salted but­ter, cut into

1/2-inch cubes 8 ounces cream cheese, cut into

1/2-inch cubes 2 cups all-pur­pose flour 1 tea­spoon kosher salt Fill­ing: 2 cans (15 ounces each) O Or­gan­ics 100 per­cent pure pump­kin 4 eggs 2 cups whip­ping cream 1 1/4 cups gran­u­lated sugar 2 tea­spoons pump­kin pie spice 1 tea­spoon ground ginger 1/2 tea­spoon kosher salt

To make crust: In bowl, com­bine but­ter, cream cheese, flour and salt. Use fingers to mix in­gre­di­ents un­til dough ball forms. Form into two flat rect­an­gu­lar disks about 1-inch thick and wrap with plas­tic. Re­frig­er­ate 1 hour.

On lightly floured sur­face, roll out each crust into 13-by-10-inch rec­tan­gle. Care­fully place dough on each side of 12-by-17-inch pan and pinch to­gether, smooth­ing out crust so it fits into all cor­ners of pan. Trim edges to 1/2 inch of crust and tuck edges un­der. Crimp edges with fork. Heat oven to 350 F.

To make fill­ing: In large bowl, whisk to com­bine pump­kin, eggs, whip­ping cream, sugar, pump­kin pie spice, ginger and salt. Pour into crust.

Bake 35-45 min­utes un­til fill­ing is slightly jig­gly but set. Let cool 3-4 hours be­fore serv­ing.

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