Ok so I love pumpkin! Pumpkin soup, pumpkin pie, roast pumpkin, pumpkin ravioli, pumpkin bread…I could go on. Sometimes I think I should have been born in America. Anyway I’m always finding yummy recipes that incorporate this delicious ingredient but in Britain you can’t just walk into any old supermarket and pick up a can of pumpkin puree. The not so appealing alternative would be waiting until pumpkins are in season and then hacking into to the monster in order to cook it (for a LONG time) and mash it all up. This is far too time consuming not to mention hard work for someone with weedy arms like myself. You can imagine my sheer delight when I realised there was a Waitrose down the road from our new flat, selling the pumpkin puree I’ve been after. I found this recipe that combines pumpkin with another one of my favourite sweet ingredients, pecans.
- 3/4 cup unsalted butter
- 2 cups unbleached all-purpose flour
- 1-1/2 tsp. baking soda
- 1-1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 3/4 tsp. kosher salt
- 1 1/2 cups pumpkin puree
- 1-1/2 cups granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 large eggs, room temperature
- 1/3 cup buttermilk. room temperature
1) Melt butter in a saucepan, stirring until it turns a golden colour. Leave to cool.
For the brown sugar cream cheese:
- 2 cups dark brown sugar, finely packed
- 1 cup unsalted butter at room temp
- 500 grams cream cheese
- 2 cups pecan halves
- 1/4 cup heavy whipping cream
- 1 cup dark brown sugar
2) Cook for 15 minutes, stirring once.