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The in laws love pumpkin.

One night after a meal at Pu Tien, the dad was regaling stories on how Jamie Oliver made this delicious looking dessert out of pumpkin, which was similar to what we had earlier. But when i pressed further on the ingredients used by Jamie, dad was dumbstruck. He forgot.

Aiyoh!

Because Thanksgiving was around the corner, i gave this a go.. something which i came out with myself with no whatsoever recipe to refer to. Guess what? Everyone loved it!

Too bad i didn’t have any mint leaves with me, otherwise the photo would be lovely with a touch of green :)

secretly hoping the green bottom would sorta replace the mint leaves but (!), oh-so-naive-me! Haha!

Pumpkin Cream with Vanilla Ice Cream and Toasted Sliced Almonds

(this is a no recipe recipe so everything is based on what i vaguely remember)

1 medium size pumpkin, cooked and cut
1/2 cup cream or more
sugar, to taste
cinnamon, to taste
vanilla ice cream (optional but it’s definitely much tastier with it)
a handful of freshly toasted sliced almonds

1. blend the pumpkin together in food processor until almost smooth.
2. add cream, sugar and cinnamon and continue to blend till smooth.
3. refrigerate for at least 2 hours.
4. served cold with vanilla ice cream and sliced almonds.

Note : if i had made Cinnamon ice cream earlier, it’d be a blast!

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Happy Thanksgiving!

After the pumpkin cheesecake, i still had quite abit of pumpkin mash leftover in the fridge.

So, i thought it was high time for me to hone my skills in bread making and ta-dahhhhh, 1 not so beautiful pumpkin loaf *heeeee* using the same recipe as my sweet potato loaf, because i left out a couple of ingredients and instructions in my hand-copied recipe!

Yeah, what’s the big deal.. we can always search the net for a complete recipe aye?

But.

The thing is, i only realized the missing ingredients and instructions halfway kneading the dough, noticing something was amiss somehow.

I abandoned the dough as quick as lightning and googled for the recipe immediately.

Alas, it was not meant to be.

For someone as famous as Rose Levy Berandum, i’m appalled to find out that the recipe was not available online somehow or another. Hmmm.. no one has posted this particular recipe before! *slaps forehead*

So i made a mental note to be the first to do it once when i get hold of the book, be it from the library or when i have decided to splurge and get myself a copy of this fantabulous book by Rose.

Because of my own carelessness, the bread didn’t turn out as nice as sweet potato loaf.. taste and look wise :(

To be honest, there was hardly any taste at all.

Not even a little bit of sweetness because there wasn’t any sugar.

Salty? What’s that???

Sigh.

The only thing that sets it apart from normal white bread that we consume daily is the heaviness, chewiness and its natural moistness that comes from the pumpkin, which i like. I also did not manage to detect even the tiniest hint of cinnamon too, which i added to spice it up :(

Though the bread wasn’t fantastic to be eaten just like that, all one needed to do was to slap a thick layer of cheese spread and one will be blown away, especially when it was freshly toasted – if you like this kind of bread texture that is ;)

helpful boy2 and his balancing act. not easy okieee, for someone as tiny as him :)

Grin.

I know!

Terrible looking bread slices aye?

I didn’t know how long to knead so i anyhow! The dough turned out to be sooooo sticky that i couldn’t shape it at all. I just dumped the whole lump of dough into the baking tin and that was it. Then i realized i actually under knead it. Oh well… then, to my surprise (pleasantly surprise), it actually managed to rise and look like a bread loaf in the oven!

I had never expected that.

I had expected 100% failure.

Hee.

Nevertheless, i’m so gonna try baking this again when i have the full recipe so if you are keen for the recipe, stay tuned!

For many Asians, the thought of having pumpkin as savoury dishes or sweet desserts doesn’t quite appeal, what more, pumpkin cheesecake!

Grosssssssss, or so i thought :P

When i first came across pumpkin cheesecake in cookbooks, my first thought waseewwww! nice meh?!?! pumpkin in cheesecake?!?!’

Never had i thought i’d actually baked one so soon! I guess the curiosity got the better of me especially when i have half pumpkin sitting in the fridge rotting away and at least 10 blocks of cream cheese screaming USE ME! whenever i open the fridge door.

But you know what?

I’m glad i baked it :)

pumpkin cheesecake

Because i love it!

I honestly do.

I didn’t anticipate it to be this delectable!

I must say, the cheesecake’s yummy-ness way surpasses my expectation. Never had i thought the combination of mashed pumpkin, cinnamon, nutmeg and cream cheese could be this lethal! Heh.

The natural au sweetness from the pumpkin, hint of sweetness and woody-ness from the spices and last but not least, sourish after taste from the cream cheese. And oh! The grainy texture from the not-so-smooth pumpkin mash.. I tell you, it’s ooh la la!!

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Pumpkin Cheesecake

Ideal for 8″ cake

Crust

Digestive biscuits 140g

Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Refrigerate for an hour.

Filling :

500g cream cheese

100g castor sugar

3 tbsp corn flour, sifted

2 1/2 eggs

150ml milk

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 tbsp rum

1 1/2 cup mashed pumpkin

Beat cream cheese and sugar until creamy. Beat in corn flour until smooth. Add eggs one at a time, mixing until just incorporated. Gradually add milk alternate with mashed pumpkin and lastly, add all other ingredients until well mixed.

Bake at 150 (depending on your oven) in water bath for 1 hour 30 minutes or till the edge of filling is set and centre is slightly wobbly. Cool on rack for 5 minutes.

Topping :

1 cup sour cream

2 tbsp sugar

1 tbsp rum

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Recipe source : my own, adapted from here and there :)

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Oh yes, if you are thinking to skip the topping just like what i initally planned to, don’t! I made the trip to NTUC just for the sour cream at the very last minute – actually, the husband went, not me! :P

The sour cream topping totally rocks! Definitely the icing of the cake. I love love love the sourish taste that goes hand in hand with the sweet, woody, musky and a little sourish filling.

So yupyup, don’t skip the topping!

Do feel free to comment if you have any questions and if you just wanna drop a note to say hello :D

Uh huh, comments enabled!

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