Crust
2 cups graham cracker crumbs
¾ cup butter, melted 

Filling
3 packages cream cheese room temperature, approx. 750 grams
3 eggs
2 cups canned pumpkin puree
¾ cup sugar
3 tbsp. good quality dark rum
2 tbsp. vanilla
1 tsp. cinnamon
½ tsp. nutmeg
Pinch salt

Method
Pre-heat oven to 375.

Crust
1. In a small mixing bowl combine ingredients for crust. Press into the bottom of a 10-inch spring form pan. Place in oven and bake for 10-12 minutes or until edges are golden. Remove from oven and let cool.
2. Turn heat down to 325.
3. Lightly grease the sides of the cooled spring form pan.

Filling
Place cream cheese and eggs in food processor and pulse until smooth. Add remaining ingredients and pulse until all ingredients are well combined. Pour mixture onto prepared crust and bake for 1 hour and 10 minutes. Remove from oven, let cool completely, and refrigerate overnight before serving.

1 ½ cups white sugar
3 eggs
¾ cup vegetable or canola oil
1 tsp. vanilla
2 cups whole wheat flour
2 tsp. baking soda
1 tbsp. cardomon
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ginger
½ tsp. salt
2 cups puréed pumpkin (not pumpkin pie filling)
Zest of 1 orange

Icing
½ cup icing sugar
2 tbsp. orange juice (approximately ½ an orange)

Method

1. Preheat oven to 350.

2. In a medium size mixing bowl, cream together sugar and eggs. Mix in oil and vanilla. In a medium size separate bowl, combine flour, baking soda, cardamom, cinnamon, allspice, ginger, and salt. Add dry ingredients to wet ingredients, mixing until just combined, then add in pureed pumpkin and orange zest. Pour mixture into a well greased standard sized bunt pan (approx. 3 litres) and place in oven and bake for 1 hour or until toothpick comes out clean. Remove from oven and let cool completely. To prepare icing, combine ingredients in a small bowl and drizzle over cake.

½ cup dried Black Mission figs (about 10-12figs)
½ cup butter, room temperature
¾ cup canned pumpkin
2 tbsp. sugar
1 tsp. vanilla

Method

1. In a food processor, puree figs until smooth (about 10 seconds). In a medium size bowl, combine figs, butter, pumpkin, sugar and vanilla. Place in small serving bowl, cover and keep refrigerated up to one week. Serve with sweet rosemary biscuits.

2. SERVING TIP: Carve out a small pumpkin, and fill with Pumpkin Fig Butter to add to your Thanksgiving Table.

3 cups flour
3 tbsp. sugar
1 tbsp. dried rosemary
1 tsp. dried thyme
2 tbsp. baking powder
½ tsp. salt
½ cup cold butter, cubed (approx. 6-8 tbsp.)
1 cup + 2 tbsp. cold whole milk
1 tbsp. milk + 1 tbsp. sugar (for tops of biscuits)

Method

1. Pre heat oven to 400.

2. In large mixing bowl combine flour, sugar, rosemary, thyme, baking powder and salt. With fingertips, combine cold butter with mixture until it resembles oatmeal. Add whole milk and mix until just combined. Dust counter and hands with flour and kneed batter with hands until it forms a ball, about 15 kneads. Dust counter top with flour and roll dough out to ¾ inch in thickness. Using the bottom of a 2 ½ inch round glass or cookie cutter, cut biscuits and place on baking sheet lined with parchment paper. Brush tops with additional milk and sprinkle tops with additional sugar. Bake in oven for 15-17 minutes or until tops are golden. Serve with pumpkin fig butter.

Crepe
1 cup all-purpose flour
1 tbsp. sugar
¼ tsp. salt
3 eggs
1 ¼ cup milk
2 tbsp. butter, melted
2 tsp. vanilla extract

Filling
1 cup mascarpone cheese
1/2 cup pureed pumpkin
1 cup prepared praline, roughly chopped (found at most bulk food or specialty stores)
1 tbsp. vanilla
1 tsp. cinnamon
½ tsp.ginger

Method

Crepe
In a medium size mixing bowl, combine flour, sugar and salt. In a separate bowl, combine eggs, milk, melted butter and vanilla. Mix wet ingredients into dry ingredients until smooth, about 50 strokes. Cover crepe batter with plastic wrap and let rest for 30 minutes on counter top. Gently stir crepe batter before making crepes. Heat an 8-inch non-stick fry pan over medium high heat. Pour approx. ¼ cup of in the batter in the middle of pan, swirling the pan to coat the bottom. Cook crepe until edges are slightly cooked, about 30 seconds. Using a spatula, turn crepe over and cook for an additional 15-20 seconds. Place cooked crepes on plate, layering with wax paper. Repeat with the remaining batter. Place cooked crepes in refrigerator until ready to assemble.

Filling
In a medium size mixing bowl combine all ingredients, using a spatula. When ready to assemble, place crepe on work surface and spoon approximately 2 tbsp. of filling one quarter of the way from the bottom of the crepe. Fold the bottom quarter of the crepe up over filling and fold in both sides of crepe and continue to roll bottom up until the crepe resembles a spring roll. Place prepared spring rolls in an airtight container in freezer. Remove from freezer approximately 1 ½ hours before serving.

Recipes by:
Charmaine Broughton
Executive Chef
GOURMET ON THE LAKE