Although Portugal isn’t feeling very winter-y, or even fall-esque, lately (like Angie said, it’s been super sunny and warm), I still felt a need to welcome the new season(s) the best way I know how: with some delicious cooking!
I have a confession: I don’t know if I’m the only one who has been influenced by the USA’s traditions and now associates fall with pumpkins, but the truth is I do. I really, really do. And the mere thought of Halloween and the coming of November has made me crave some pumpkin flavored food!
With that in mind, I went on Pinterest, picked two recipes featuring pumpkin and decided to try them out for you, my lovely painters. So dive into my no-bake cheesecake and some (literally) spicy pancakes for the tasting of the season!
For this recipe you’ll need:
- one 8oz (or 225g) package of cream cheese
- 1 cup (225g) pumpkin puree
- 3 cups (700 ml) whipped topping
- ½ (100g) sugar
- ½ teaspoon pumpkin pie spice (or make your own as I’ll teach you next!)
- 1 cup (150g) graham cracker crumbs
Don’t forget to put your whipped cream in the fridge over night, but make sure temperatures in there are super cold! I didn’t and my whipped cream turned out way more liquid than it should (you don’t want that in a cheesecake, trust me!).
- Puree your pumpkin after boiling it over low temperature. Set aside and let it cool.
- Mince your crackers until they are nothing but a fine, salty flavored dust. Set aside as well.
- Make Pumpkin Pie Spice (thanks, Betty Crocker!) by mixing 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Store it in a small container for next time (and believe me, there will be a next time).
- Beat your whipped topping into a fluffy, cloud-like cream and store for a bit in the fridge.
After you’ve made all of these preparations, let’s go for the recipe itself:
- Take a medium bowl and mix your cream cheese and all the sugar! Yummy.
- Add the pumpkin puree and the pumpkin pie spice you’ve made. Make sure everything is totally combined (also smell it, doesn’t it smell heavenly?).
- Take the whipped topping out of the fridge and mix 2 ½ cups of it into the pumpkin cream cheese mixture. Put it all (including the rest of the whipped topping) back in the fridge, your new best friend.
I’d leave the mixture in there for some hours, maybe 4-5. When it’s ready to serve, you just need to put everything together!
- Add a layer of graham crackers (you can mix it with melted butter if you want more consistency) to the bottom of your cups/mason jars/whatever you want to serve them in.
- Divide the pumpkin cheesecake by the cups you have. Try to be equal, but put more in your own cup, of course 😉
- Add another layer of salty crumbs and then take the rest of the whipped topping and, well– top it off, pardon my pun.
Fear not, painter, this recipe is a lot easier! To start, you’ll need:
- 1 1/4 cups (or 190g) all-purpose flour
- 2 tbsp (30g) brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup (240 ml) milk
- 1/2 cup (112g) pumpkin puree
- 1 large egg
- 2 tbsp vegetable oil (or melted butter)
- 3/4 tsp ground cinnamon; 1/4 tsp ground nutmeg; dash ground ginger & dash ground cloves (or just use the pumpkin pie spice – I told you there would be a next time!)
Although this takes more ingredients, the recipe itself is way more simple!
- In a medium bowl, mix all the dry ingredients (flour, sugar, baking powder, salt and spices). Hard, huh?
- Now, slowly stir in the rest, making sure everything is well combined: milk, pumpkin puree, egg and oil. The batter may be a little lumpy, but try to make it as smooth as you wish your pickup lines were.
Now you have the batter, how do you actually make pancakes?
- Take your pan, heat it up (using actual heat, not your pickup lines), and grease it with a bit of butter. Wait for it to be warm enough, and pour one or two big spoons (I use a serving spoon) into it.
- Let it sit until you see bubbles form on the top, and then use a spatula to flip it over. A few more minutes, and it should mostly look golden brown – which means: “hello, pancake!”.
- Repeat with the rest of the batter, regreasing the pan as you go along. Ta-da, you now have a bunch of pancakes!
Which one of these recipes will you make to celebrate fall season? Did it also taste like sweater weather, thanksgiving and Christmas magic wrapped up into a dessert? Tell us about it in the comments!
Stay awesome – and well-fed!