October 23, 2013

Soup to Nuts: Skip the pumpkin latte and try these lucious pumpkin desserts

Baking with pumpkin means less oil and butter.

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 1)

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Liza Bonnell's pumpkin pecan pie with bourbon cream won second place at the 2013 Damariscotta Pumpkinfest dessert contest.

Ted Axelrod/Axelrod Photography

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Rebecca Potter’s Pumpkin Brown Cake won the Seashore Trolley Museum’s dessert contest.

Meredith Goad photo

Additional Photos Below

3/4 teaspoon cinnamon

1 cup raisins

Preheat oven to 350 degrees. Grease or spray three metal coffee cans (11.8-ounce size).

Combine eggs, pumpkin, oil and water in a large mixing bowl and beat together with a whisk. In separate bowl, combine and mix rest of ingredients, including raisins. Then add to pumpkin mixture. Stir until well combined.

Divide cake batter into three cans. Bake at 350 degrees for about one hour, or until the cakes pull away from the sides and toothpick inserted in center is no longer moist. Let cool in cans 5 minutes and invert onto a cooling rack. Allow cakes to cool to room temperature for easy slicing. 

It was a close second for Maegan Burke’s whoopie pies, which were full of pumpkin flavor and not too sweet.

PUMPKIN WHOOPIE PIES

Maegan Burke, Kennebunk, second place, pumpkin dessert contest at Seashore Trolley Museum, Kennebunkport.

2 cups brown sugar

1 cup oil

1-1/2 cups mashed pumpkin

2 eggs

3-1/2 cups King Arthur flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla

1-1/2 tablespoons cinnamon

1/2 tablespoon nutmeg

1/2 tablespoon ginger

1/2 tablespoon cloves

Cream sugar and oil. Add eggs, vanilla and pumpkin, and mix until combined. Add remaining ingredients and mix until combined. Bake at 350 degrees for 10 to 12 minutes. Cool completely before filling.

Filling:

8 ounces cream cheese

1/2 cup butter

2 cups powdered sugar

1 teaspoon vanilla

Cream butter, cream cheese and vanilla until combined. Slowly add powdered sugar and mix until combined. Spread filling in between cookies. 

Ki Leffler's entry came in fourth, but it stood out because of the browned butter frosting, which pairs well with pumpkin.

Leffler, a Realtor in Kennebunk, said the original recipe came from the October 1983 edition of Southern Living magazine.

“This summer, when one of our daughters was visiting, she brought with her banana bread brownies, and they were iced with that brown butter icing,” Leffler said. “I thought, you know that icing would be really good on something with pumpkin and orange.”

The squares are topped with some festive candy corn.

ORANGE-PUMPKIN CAKE SQUARES WITH BROWNED BUTTER FROSTING

Ki Leffler, pumpkin dessert contest at Seashore Trolley Museum, Kennebunkport.

1/2 cup shortening

1 cup cooked, mashed pumpkin

1/3 cup frozen orange juice concentrate, thawed, undiluted

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1-1/2 cups sugar

2 eggs, beaten

1-1/2 cups all-purpose King Arthur flour

1/2 teaspoon baking soda

1/2 teaspoon allspice

1/2 teaspoon cinnamon

Cream shortening; gradually add sugar, beating well. Add pumpkin, eggs and orange juice concentrate; mix well. Combine flour with remaining ingredients, mixing well. Stir into pumpkin mixture. Pour into a greased and floured 9- by 13- by 2-inch baking pan.

Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted in center comes out clean.

Cool slightly until warm, but not hot, and frost with browned butter frosting.

Frosting:

1/2 cup salted butter

11/2 teaspoons vanilla

4 cups powdered sugar

About 3 tablespoons milk or half and half

Heat butter in saucepan over medium heat past the melting point, until it begins to bubble and foam. Stir constantly until the butter takes on a delicate brown color. Be careful not to burn. Remove from heat and immediately add the remaining ingredients. This should be thicker than a glaze, and slightly thinner than a frosting. Using a spatula, smooth over the top of the cake.

Cool completely and cut into squares.

 

“I want to be a vet, but I want to have a second job baking or catering or owning a restaurant,” said Emma Goltz, who was surprised when her recipe bested 17 other contestants in the 5th annual Damariscotta Pumpkinfest Dessert Contest. A vegetarian, Emma often cooks for her parents and two younger sisters. Note that although this recipe is called a “pie,” it is baked in a 9 x 13 pan.

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Additional Photos

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Winners of the 2013 Damariscotta Pumpkinfest Dessert Contest, from left: Tyrrell Hunter, third place; Liza Bonnell, second place; Emma Goltz, first place.

Ted Axelrod/Axelrod Photography

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Pumpkin icebox pie by Emma Goltz was the first place winner in the 2013 Damariscotta Pumpkinfest dessert contest.

Ted Axelrod/Axelrod Photography

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Damariscotta Pumpkinfest Dessert Contest first place winner Emma Goltz (left) with contest chair Heather Troidl.

Ted Axelrod/Axelrod Photography

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Maegan Burke’s pumpkin whoopie pies won second place in the 2013 dessert contest at Seashore Trolley Museum.

Meredith Goad photo

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Ki Leffler’s Orange-Pumpkin Cake Squares with Browned Butter Frosting took fourth place in the museum contest.

Meredith Goad photo

 


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