Winning Recipes From 2021 Pumpkin Fest

Pumpkin Pecan Pie,

Molly Stetina-1st Place:

1¾ cup pumpkin puree

1 Tbsp. water

3 lg. eggs

1 tsp. cinnamon

1 cup ½ & ½

½ tsp. gr. ginger

¾ cup pure maple syrup
½ tsp. salt

½ tsp. nutmeg

1 deep dish frozen pie crust

Whipped cream for serving

Pecan Topping:

1/3 cup toasted pecans

¼ cup firmly packed brown sugar

2 Tbsp Unsalted butter

Instructions:

• Place 1 rack in the bottom of your oven and one rack in the center. Preheat oven to 425 degrees

• Make the pecan topping; in a small bowl mix together the pecans, brown sugar, and melted butter, set aside.

• Make the pumpkin filling; in a large bowl stir together all of the ingredients-the pumpkin puree, eggs, ½ & 1/2 , maple syrup, butter, cinnamon, ginger, nutmeg, and salt-until smooth.

• Remove crust from refrigerator. Sprinkle a layer of pecans in to bottom of the crust (it will rise to the top when baked), gently pour in the pumpkin filling. Tap firmly on the counter to allow air bubbles to escape, wait 30 seconds and tap again. Repeat until very few air bubbles are noticed.

• Place the pie on the bottom rack and bake for 15 minutes. Reduce the oven temp to 350 degrees and move pie to the center rack, bake for an additional 35-45 minutes until an inserted knife 1” from the edge comes out clean. When jiggled, the pie will move in the center but should not be as liquidy as a wave. Let cool to room temperature. Serve with lots of whipped topping!

Pumpkin Cheesecake with Pecan Graham Cracker Crust,

Clara Province-2nd Place

Crust:

2 cups finely ground graham cracker crumbs

¼ cup sugar

½ tsp pumpkin pie spice
7Tbsp butter, melted

Cheesecake Mixture:

1 ½ lbs cream cheese at room temperature 2 cups sugar

½ cup sour cream

1 cup pumpkin puree

½ tsp cinnamon

½ tsp ginger

¼ tsp gr. Cloves

3 eggs

• In a medium bowl, stir together cracker crumbs, sugar, chopped pecans, and pumpkin pie spice. Pour in melted butter and mix to combine.

• Spray 10” springform pan with cooking spray. Press mixture onto bottom and sides of the prepared pan. Double wrap the pan with heavy foil and place in a lg roasting pan or lg oven proof skillet.

• Preheat oven 300 degrees

• Using an electric mixer on med speed, cream together the cream cheese, sugar, and sour cream until fluffy.

• Add pumpkin puree, cinnamon, ginger, and cloves. Beat until well incorporated.

• Scrape down the sides of the bow. And add the eggs 1 at a time beating well after each egg.

• Pour the cheesecake mixture into the prepared crust.

• Pour enough hot water into the roasting pan to reach about 1” up the sides of the springform pan.

• Bake 1 hour. DO NOT OPEN OVEN. Turn off oven and let cheesecake sit in the over for 1 ½ hrs

• Remove from oven and take the cheesecake from the water bath. Removed the foil and allow to cool. Once cool, refrigerate 4 hours. Unmold by releasing the pan sides, possibly running a plastic knife along inside. Serve with cool whip and toasted pecans

Brown Butter Pumpkin

Layer Cake,

Nancy Yount-3rd Place

Cake:

¾ cup unsalted butter

2 cups flour

1 ½ tsp. baking soda

1 ½ tsp. gr. cinnamon

1 tsp. gr. ginger
¾ tsp. salt

¼ tsp. gr. cloves

1 ½ cup sugar

2/3 cup brown sugar, packed

2 eggs

1/3 cup buttermilk

1 ½ cup pumpkin puree

Topping:

1 ½ Tbsp. unsalted butter

2/3 cup pecans

½ cup unsalted pumpkin seed

2 Tbsp. brown sugar, packed

¼ tsp. salt

1 ½ Tbsp. chopped crystallized ginger

Frosting:

½ cup unsalted butter

8 oz. cream cheese

¼ cup brown sugar, packed

• Preheat oven 350 degrees. Grease and flour 2 9” cake pans or use parchment paper

• Cake: Melt butter in heavy duty saucepan over medium heat. Cook swirling in pan occasionally until butter turns nutty and golden brown (about 4 minutes). Pour into small bowl and let stand until cool but not set (about 15 minutes).

• In a medium bowl whisk dry ingredients, except sugar. In a large bowl whisk 1 ½ cups of pumpkin puree with sugar, brown sugar, eggs, and buttermilk until well blended.

• With a rubber spatula stir in flour mixture until combined. Gently whisk in the brown butter until incorporated.
• Divide between 2 cake pans. Bake 28 minutes or until inserted toothpick comes out clean. Cool in pans 10 minutes. Turn out on racks, remove parchment paper, cool

• Frosting: Melt butter in saucepan, swirling pan until butter turns nutty and golden brown (see above) Put in small bowl and let stand until solids settle on the bottom (about 5 minutes).
• Transfer bowl to freezer and chill until firm (about 18 minutes). Using spoon carefully scrape butter from bowl, leaving browned solids at bottom, discard solids

• Using an electric mixer beat butter, cream cheese, and brown sugar on medium-high speed until light in color and brown sugar has dissolved (2 minutes). Gradually beat powdered sugar and continue beating until fluffy (2 minutes).

• Assemble cake. Put 1 layer on cake plate. Spread with ½ cup frosting on layer, sprinkle ½ cup nut mixture over frosting. Top with 2nd layer. Frost top and sides with remaining frosting. Arrange remaining toppings on ring on cake.