Fall is all about Pumpkins and why not? Why not pumpkin up your latte, loaf or scone? Pumpkin is a very versatile food and goes well in everything from pies to pizza (I may be exaggerating a little bit about pizza). The baking on offer today takes pumpkin pie and stands it on its head! It speaks to pastry lovers and cheese cake aficionados alike and is guaranteed to be a big hit at thanksgiving or any other time you’ve got mouthes to feed this fall.
preheat oven to 350F
1 1/4 c. unbleached white flour or pastry flour
1/2 tsp salt
1 tbsp icing sugar (if you like your crust a little sweet)
1/2 c. unsalted butter, cut into pieces
Mix together dry ingredients together and then, with a pastry cutter cut in the butter until well-combined (with butter roughly the size of a pea).
Add 3 Tbsp ice-cold water and fluff with a fork (this requires a little elbow grease). Keep adding water until your dough holds together but isn’t sticky. Do not add any more than 8 Tbsp.
For best results wrap your dough in plastic and refrigerate for an hour.
Roll the dough out on a floured surface until it is about 1/8 inch thick and then slice the dough into strips that measure 1 inch thick and 4 inches long. Arrange these dough strip on a baking sheet. Bake until golden brown. This takes about 18-25 minutes.
1 can pumpkin puree (or if you like extra work, 1/2 of a baked pumpkin- pureed)
1 8 oz box of cream cheese
1/4 c. icing sugar
1 tsp cinnamon
1/2 tsp cloves
In a mixer, whip the cream cheese and then blend in the sugar. Add pumpkin puree and spices next. Stop the beater occasionally to scrape down the edges. Pour into a bowl and serve with pastry strips.