PUMPKIN DELIGHT

These last few days the sun seems to have regained some of the strength lost in the battle with fall’s curtain of clouds; still, each breath of crisp air, each glance at the carpet of reds and gold now replacing summer’s virescent hues, each soft susurration of breeze serve us as constant reminders of autumn’s vagarious reign. Though the days fall by as fast as the leaves from the trees, there’s just enough time to take a step back and enjoy the fragrance of nutmeg and cinnamon blending with the fresh-scented drops of rain, the taste of sweet pumpkin baked in the oven, the Chantilly cream-filled pies waiting patiently on the shelves of the bakery across the street, all of them announcing the approach of the season’s long-awaited holidays. Wanting to get in the autumn-holiday mood, I prepared a delicious pumpkin dessert that would perfectly complement each festive dinner, bringing a taste of autumn on the table.

INGREDIENTS

For the pumpkin puree:

1/2 tsp. nutmeg

1 tsp. cinnamon

3 Tsp. sugar

3 Tsp. unsalted butter

1 large size pumpkin

Preheat the oven at 175 C. Cut the pumpkin in half, remove the seeds and slice it; once garnished with butter and sugar, place the slices on a parchment paper-lined roasting pan. Bake in the oven for 90 minutes. When tender, remove the pumpkin slices from the oven and place on a flat surface to rest for 10 minutes. Scoop out the pumpkin flesh and place in a food processor. Once the puree ready, add the nutmeg and cinnamon. Leave to rest.

For the whipped cream:

1 ½ cup heavy cream

2 tsp. powder sugar

1 tsp. vanilla extract

Using an electric mixer whip the heavy cream till soft peaks form. Whip in the powder sugar if you prefer it sweet. Add the vanilla extract. Refrigerate till serving time.

For the cookie layer:

2 cups of graham crackers (about 10 biscuits)

To assemble:

Put 2 Tsp. of the cracked biscuits on the bottom of each jar. Add 3 Tsp. of the pumpkin puree. Add the whipped cream, topping with caramel drizzle and walnuts or gingersnaps before serving. The quantities are for two small jars, as shown in pictures. Enjoy!