- 1cup packed fresh basil leaves
- 1cup packed fresh parsley leaves
- 1cup canned pumpkin
- 1/3 cup chopped walnuts, toasted
- 1/4 cup finely shredded Parmesan cheese (1 ounce)
- 2tablespoons honey
- 3 clovesgarlic, minced
- 1teaspoon lemon juice
- 2tablespoons olive oil
- Finely shredded Parmesan cheese (optional)
- Toasted baguette slices, assorted crackers, and/or pita wedges
MethodCover and process with several on/off pulses until coarsely chopped. With processor running, add oil in a thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
Recipe TipMake-Ahead Directions: Prepare as directed through Step 1. Transfer to a serving bowl. Cover and chill for up to 24 hours. If desired, sprinkle with additional Parmesan cheese before serving. Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
- 1 lime, zested and juiced
- 1 1/2bunchescilantro, leaves and stems
- 1 clove garlic, sliced
- 2tablespoons grated pecorino-romano
- 8ounces whole-wheat spaghetti
- 3tablespoons roasted shelled Pumpkin Seeds
- To make the pesto, zest lime and then juice it to yield 1 1/2 tablespoons juice. Pulse zest, juice, cilantro, garlic, pecorino Romano, 1/4 cup extra-virgin olive oil and 1/4 teaspoon each salt and pepper in a food processor until smooth.
- Meanwhile, cook spaghetti according to package directions until al dente. Drain, return to pot and toss with pesto. Top with pumpkin seeds and additional cheese if desired.
- 1 recipe Baked Piecrust
- 2 tablespoons sugar
- 1 1/4 teaspoons ground cardamom
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 15 ounce can pumpkin
- 3 Eggs, lightly beaten
- 1/2 cup buttermilk
- 1/4 cup butter, melted
- 1 teaspoon Vanilla Bean paste
- Prepare Baked Piecrust; set aside. Preheat oven to 350 degrees F. In a small bowl combine 2 tablespoons sugar and 1 teaspoon cardamom; set aside. In a large bowl combine the 1 cup sugar, flour, salt, and 1/4 teaspoon cardamom; mix well. Add pumpkin and mix well. Add eggs; stir to combine.
- Combine the buttermilk, melted butter, and vanilla bean paste. Gradually add liquid mixture to pumpkin mixture, stirring just until combined. Carefully pour pumpkin mixture into baked pastry shell; sprinkle with half of the sugar mixture. Cover edges to prevent overbrowning. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool on a wire rack. Chill within 2 hours. Sprinkle with remaining sugar mixture.
- 1 recipe hazelnut pastry
- 1 8 ounce package Cream Cheese, softened
- 4 tablespoons dulce de leche
- 1 Egg
- 1 1/4 cups canned pumpkin
- 1/2 cup evaporated milk
- 2 Eggs
- 1/3 cup sugar
- 2 tablespoons hazelnut or almond liqueur (optional)
- 1 1/2 teaspoons Pumpkin Pie spice
- 1 recipe Dulce de Leche-Hazelnut Whipped cream
- Chopped hazelnuts (filberts), toasted (optional)
- Dulce de leche
- On a floured surface, roll Hazelnut Pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired.
- In a small mixing bowl beat cream cheese and 2 tablespoons of the dulce de leche with an electric mixer on medium to high speed for 30 seconds. Add 1 egg; beat on medium speed until smooth. Spread evenly in the pastry-lined plate. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees F. In a medium bowl whisk together pumpkin, evaporated milk, 2 eggs, sugar, the remaining 2 tablespoons dulce de leche, the hazelnut liqueur (if desired), and pumpkin pie spice. Carefully pour pumpkin mixture over cream cheese layer.
- Cover edge of pie loosely with foil. Bake for 25 minutes; remove foil. Bake about 25 minutes more or until filling is set in the center. Cool on a wire rack.
- To serve, top pie with Dulce de Leche-Hazelnut Whipped Cream, sprinkle with hazelnuts (if desired), and drizzle with additional dulce de leche (if necessary, stir in a little milk to thin for drizzling).