I know my American friends are coming up on a very important holiday, Thanksgiving.
Thanksgiving has already came and went for me here. In Canada Thanksgiving is celebrated on the second Monday in October.
We had an amazing dinner, the centerpiece being a 20 lb roasted turkey. We also had mashed potatoes with gravy, stuffing, sweet potatoes, vegetable medley, cabbage salad, broccoli salad, cranberry sauce and fresh baked rolls. Mmmmmm, so much to be thankful for!
My favourite part of the meal happens to be the desserts though. I love all things pumpkin, so I decided to make a pumpkin cheesecake and a pumpkin roll. Both were a.m.a.z.i.n.g.!
Hope you enjoy them as much as we did.
1 Cup Graham Cracker Crumbs
1/3 Cup Butter
1/2 Cup Ground Pecans
2 Tablespoons White Sugar
2 Tablespoons Brown Sugar
3/4 Cup Canned Pumpkin
3 Egg Yolks
1 1/2 Teaspoons Pumpkin Spice (if you can't find pumpkin spice you can make yor own using 1-1/2 tsp cinnamon, 1/2 tsp mace and 1/2 tsp ginger - I also increase ingredients to taste)
1/2 Teaspoon Cinnamon
1/4 Teaspoon salt
3 (8 ounce) Packages Cream Cheese
3/8 cup White Sugar
1 Egg Yolk
2 Tablespoons Whipping Cream
1 Tablespoon Cornstarch
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Lemon Extract
1/2 Cup Heavy Whipping Cream
1/4 Cup Real Maple Syrup
1/2 Cup Chopped Pecans
1.Preheat oven to 350 degrees F (175 degrees C).
2.Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch spring form pan.
3.Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon and pumpkin spice in a medium bowl. Mix well, and set aside.
4.Beat cream cheese until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5.Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. I put a small oven safe dish with about 1-1/2 cups of water to keep moisture in the oven to prevent cracking. Do not over bake. Cool on a wire rack, then refrigerate.
Topping. Simmer whipping cream and maple syrup stove top for 20 minutes. Remove from heat and stir in chopped pecans. Chill. Remove from fridge approximately 1/2 hour before ready to serve. Spread in center of cheesecake and decoratively top with whipped cream if you so choose.
1 Cup White Sugar
3/4 Teaspoon Ground Cinnamon
2/3 Cup Pumpkin
3/4 Cup All Purpose Flour
1 Teaspoon Baking Soda
2 Tablespoons Butter, softened
3 Ounces Cream Cheese
1 Cup Confectioners Sugar
1/4 Teaspoon Vanilla
Confectioners Sugar for dusting
Preheat oven to 375 degrees (190 degrees C).
In medium bowl blend eggs, sugar, cinnamon and pumpkin. In separate bowl, mix together flour and baking soda. Add pumpkin mixture and blend until smooth. Evenly spread the mixture onto greased jelly roll pan.
Bake 15-20 minutes. Remove and cool just enough to handle.
Remove warm/hot cake from pan and place on tea towel (cotton). Roll up the cake, rolling the towel inside of the cake. Place seam side down to cool.
Prepare frosting by blending the butter, cream cheese, confectioners sugar and vanilla.
Once cake is completely cooled, unroll and spread cream cheese filling. Roll up again without the towel. Wrap in plastic and refrigerate until ready to serve. Dust top with confectioners sugar.
A fellow destination bride and blogger shared this pumpkin roll recipe with me last year. I have made it numerous times since and it is always a hit! Thanks Shelly!