Orange You Like to Come Over for Thanksgiving?
If you’re making like a chic version of Martha Stewart this Thanksgiving weekend, here are a couple of unique pumpkin ideas to serve your guests:
Easy Pumpkin Lasagna
- 1 15 ounce can of pure pumpkin puree
- 1 15 ounce container part skim ricotta cheese
- 2 egg whites
- 1/4 cup chopped fresh basil
- 1/4 cup shredded Romano or Parmesan cheese
- 3 cups low sodium, jarred marinara sauce
- 12 egg roll wrapper sheets
- 1/4 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve in the sink and set aside to drain for at least 20 minutes. Place the ricotta, egg whites, and basil in a small bowl and mix until well combined.
Spread half of the marinara sauce in the bottom of an 8-by-12-inch baking dish. Spread a layer of the egg roll wrappers over the bottom of the pan, slicing one if necessary to completely cover the sauce. Spoon over the ricotta mixture. Repeat with another layer of the egg roll wrappers.
Spoon over the pumpkin and smooth with a spatula. Sprinkle over the Parmesan and layer the last of the wrappers over the pumpkin. Spread over the remaining marinara sauce and sprinkle with mozzarella. Bake, uncovered, 35 to 40 minutes, or until the cheese is bubbly and golden. Cool 15 minutes before slicing. Et Voila!
Pumpkin Cheesecake with Honeyed Walnuts
- 3/4 cup graham cracker crumbs
- 1/2 cup all-purpose flour
- 3/4 cup toasted walnut halves
- 1/2 cup light brown sugar
- 3 tablespoons unsalted butter, softened
For the Filling
- 2 pounds cream cheese, room temperature
- 2 cups light brown sugar
- 5 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 teaspoons vanilla extract
- 1 15-ounce cans pure pumpkin puree
- 1/4 cup maple syrup
For the Honeyed Walnuts
- 1 cup roughly chopped walnut halves
- 1/4 cup honey
- Pinch of Kosher salt
- Preheat oven to 375 degrees F.
FOR THE CRUST:
Combine graham cracker crumbs, flour, walnuts and 1/2 cup of light brown sugar in a food processor. Process until finely ground, then add butter and puree until smooth. Press the mixture into the bottom of a spring-form 9-inch round cake pan. Bake for 10-12 minutes until firm.
FOR THE FILLING:
Sift flour, cinnamon, and allspice together.
Starting with a paddle attachment in the bowl of an electric mixer, combine the cream cheese and brown sugar. Switch to a whisk attachment and whip until the cream cheese mixture is light and creamy. Add eggs and beat until they just come together. Then with the mixer on low add half of the dry sifted ingredients, then half of the pumpkin puree. Repeat the process until all ingredients are combined. Use a rubber spatula to scrape down the sides as necessary.
Wrap the outside of the pie pan tightly with foil so that the spring-form pan is sealed. Place it in a large roasting tray. Pour the cheesecake filling into the crust. Drizzle the maple syrup into the filling. Using a skewer, carefully drag maple syrup through filling so it has a marbled effect.
Transfer entire tray to a 325 degree F pre-heated oven. Fill the roasting tray with hot water so that it comes half-way up the side of the pan, taking care not to splash inside of the cheesecake. Bake for 1 1/2 hours, until the edges are firm and the center is still slightly wobbly when gently shaken. Remove from oven and the water bath and allow to cool for 30 minutes before placing in the fridge to chill for 4 hours or overnight. To remove from pan, run a knife around the edge of the pan and carefully unmold the spring-form.
FOR THE HONEYED WALNUTS:
Place roughly chopped walnut halves in a large saute pan and set over high heat. Toss periodically until the pieces are brown around the edges and the nuts become fragrant – about 4 minutes. Season with a pinch of salt. Add honey and toss well until walnut pieces are glazed and shiny. Remove to cool on a piece of parchment paper. Finish the cheesecake by scattering honeyed walnuts evenly scattered over the top.