Crust

2 cups (500 mL) finely crushed gingersnap cookie crumbs

¾ cup (175 mL) melted butter

Filling

3, 8oz packages cream cheese, room temperature

3 eggs

2 cups (500 mL) pure pumpkin puree

½ cup (150 mL) brown sugar

¼ cup (50 mL) granulated sugar

3 tbsp (45 mL) good quality rum

2 tbsp (30 mL) vanilla

1 tsp (5 mL) ground cinnamon

½ tsp (2 mL) ground nutmeg

¼ tsp (1 mL) salt

Method

Pre-heat oven to 375°

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 cool.

Turn heat down to 325°

Lightly grease the sides of cooled spring form pan.  To prepare filling; Place cream cheese and eggs in food processor and pulse until very smooth.  Add remaining ingredients and pulse until all ingredients are well combine, scraping down the edges of bowl when needed.  Pour mixture onto prepared crust and bake for 1 hour and 10 minutes.  Remove from oven and cool completely.  Refrigerate for at least 6 hours or overnight before serving.  Makes 12 servings.

Pumpkin and Cardamom Coffee Cake

1 ½ cups (325 mL) granulated sugar

3 eggs

¾ cup (75 mL) vegetable or canola oil

1 tsp (5 mL) vanilla extract

1 cup (250 mL) each whole wheat flour and white flour

¼ cup (50 mL) ground flax seed

2 tsp (10 mL) baking soda

1 tbsp (15 mL) cardomom

1 tsp (5 mL) each ground cinnamon, allspice and ginger

½ tsp (2 mL) salt

2 cups (500 mL) pure pumpkin puree

Zest of 1 orange

Icing

½ cup (125 mL) icing sugar

2 tbsp (30 mL) orange juice (approximately ½ an orange)

Method

Preheat oven to 350°

In a medium size mixing bowl cream together sugar and eggs.  Mix in oil and vanilla.  In a medium size, separate bowl combine, flour, ground flax seed, baking soda, cardamom, cinnamon, allspice, ginger, salt.  Add dry ingredients to wet mixing until just combine. Stir in pumpkin and orange zest until well combined.  Pour mixture into a well greased  bunt pan.  Place in center of  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 small bowl and drizzle over cooled cake. Makes 12 servings   

Dried Fruit and Pumpkin Compound Butter

¼ cup (50 mL) each dried cranberries and apricots

½ cup (125 mL) room temperature butter and pure pumpkin puree

2 tbsp (30 mL) brown sugar

½ tsp (2 mL) vanilla

Method

In a food processor pulse dried fruit until finely chopped.  Stir together dried fruit,  butter, pumpkin, sugar and vanilla.  Place in small serving bowl, cover and keep refrigerated up to one week.  Make approximately 1 ½ cups (325 mL) of butter. 

Pumpkin, Praline And Marscapone Springrolls

Crepe

1 cup (250 mL) all-purpose flour

1 tbsp (15 mL) granulated sugar

¼ tsp (1 mL) salt

3 eggs

1 ¼ cups(300 mL) milk

2 tbsp (30 mL) melted butter

2 tsp (10 mL) vanilla extract

Filling

1 cup (250 mL) marscapone cheese

1/2 cup (125 mL) pureed pure pumpkin

1 cup (250 mL) prepared praline, roughly chopped (found at most bulk food or specialty stores)

1 tbsp (15 mL) vanilla extract

1 tsp (5 mL) ground cinnamon

½ tsp (2 mL) ground ginger

Method

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 until smooth about 50 strokes. Cover crepe batter with plastic wrap and let rest for 30 minutes at room temperature. 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.

To make 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 (30 mL) 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.  Makes 12 spring rolls

Recipes by:
Charmaine Broughton
Executive Chef
GOURMET ON THE LAKE