A la Carte Catering + Event Planning
PO Box 1141
Haymarket, VA 20168

T 703 754 2714
F 703 468 4783
sales@alacartecaters.com
 

Palette: Pumpkin Fun

Brush a pumpkin with white glue and glitter away.
Or just glitter the stem for a little sparkle.

Line up colorful tempera paints, brushes, brown paper, the kids, assorted pumpkins and gourds and let them decorate for hours.

Carefully cut the bottom off your pumpkin and scoop out pulp. Pencil in a pattern with small Xs. Drill pattern using a variety of drill bits on your electric drill; or just go wild with a toothy grin and dimples shown right. Place a single light inside for a glowing lantern.

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Palate: Pumpkin Ginger Cheesecake
(no decoration pumpkins will be harmed in the making of this dessert)

Crust
Preheat Oven to 325°F
Combine
1 1/4 cups gingersnap crumbs
3 tablespoons sugar
3 tablespoons stick butter, melted
Press onto bottom of 9-inch spring form pan.
Bake 8 minutes.
Cool on wire rack while preparing cheesecake.

Filling
1 cup canned solid-pack pumpkin
(from a 15-oz can)
1/4 teaspoon salt
1/4 cup whole milk
1 tablespoon all-purpose flour
8 oz cream cheese, softened
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/4 cup chopped crystallized ginger
3/4 cup sugar

Instructions
Put oven rack in middle position and raise oven to 350°F.
In a food processor, pulse sugar and ginger until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.

Set aside  2/3 cup of the cream cheese mixture.Whisk together pumpkin and remaining
1-1/3 cups cream cheese mixture.

Pour pumpkin mixture into baked gingersnap crust. Swirl in remaining cream cheese mixture.Put pie on a baking sheet and bake 35-45 minutes or  until center is just set. Transfer to a rack, cool to room temperature, about 2 hours, then chill, covered with plastic wrap directly on top of mixture at least 4 hours.

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