Pumpkin Pie meets Cheesecake

A few days ago we celebrated Thanksgiving. Mom put together a fine feast with help from Dad. Because of work and scheduling, I took a very minor role in this year's celebration: I was on taxi duty to pick up my brother and his girlfriend from the ferry terminal. This meant that I couldn't be at the house to help with the preparations.

Usually each year we have a big feast with all the fixings. And when it comes to dessert, we usually offer not only pumpkin pie but also an apple pie. However, this year time only permitted for one pie; a pumpkin pie. It was delicious; not too sweet, not too heavy. Mom whipped up some cream with Bailey's and it was perfect. The drawback was that there was no leftover pie, not even enough for a second piece.

Which leaves me still craving pumpkin pie a few days later. So today I thought I would combine two classic desserts that I enjoy making: pumpkin pie and cheesecake. I didn't want to make one big dessert, so I opted to make tarts instead. And to be honest, I cheated a little. I had a box of Kirkland brand tart shells from Cosco in the freezer, and I thought, "Well, why not? I gotta use them up sometime."

The tart shells completed, I started with the filling. I just more or less added things into the mixer and gave it a whirl until it looked about the right consistency.

2 pkg cream cheese, softened
1 cup pumpkin puree (not pumpkin pie filling)

2 cup confectioner's sugar, sifted

3 eggs

4 tbsp SpiceBox Whiskey

3 tsp ground cinnamon

1 tsp ground nutmeg

2 tsp ground ginger

dash ground cloves

Oh yes! Did I forget to mention the SpiceBox Whiskey? I love this stuff for fall baking. It gives pumpkin pies an ADULT flare. I also like adding it to brown butter frosting. Or pecan cookies. But those recipes are for another day.

Anyhow, everything into the mixer starting with the cream cheese. Once that was smooth and creamy, I just added everything else in and let 'er spin until well blended. Then I poured the mixture through a funnel into a couple empty ketchup bottles (the large ones) that I've kept for this purpose. They are so handy for filling tart shells or muffin tins or anything where you need to control the pour of the batter from one place to another. I digress.

I separated the frozen tarts shells onto a rimmed baking sheet. I decided not to let the tart shells thaw out because I knew the baking time for the pumpkin mixture would take about 20 minutes and I didn't want the pastry to over bake while the filling was still firming up. Once the tart shells were each filled 3/4 full, I popped the tray into the center of the 350 degree oven and let them bake for about 20 minutes. When the center filling was firm and slightly domed with small cracks and no jiggle, and the pastry shells were a nice golden brown, it was time to take them out and set them on a cooling rack. 

When the tarts had cooled down, the domes had flattened back down and the cracks sealed up. Because the filling is more dense than a fruit pie, pumpkin pie sweats a little as it cools. This causes the top of each tart to become slightly glossy and caramelized, almost a bit of a brulee effect. Perfect for topping with a little dollop of that Bailey's whipped cream. 

. . the Pumpkins are coming, the Pumpkins are coming . . .!

look what has been growing in the fields around our house ! Just a couple weeks ago they were still green and hidden under the leaves. But then the sun came out for a few warm days and Presto ! . . .Pumpkins.

These certainly look like the ideal pumpkins for Halloween . . .bright orange, smooth surface, nice and round. But shape doesn't really matter when using pumpkin in recipes. I mean, does the pumpkin pie really concern itself with how it was shaped beforehand? Probably not. Still, the nice shape and lovely fall color do inspire me to be creative in the kitchen. Pumpkin Pie anyone?

Perfect Petite Pincushions

I’m sure this has happened to many a sewing phenom who’s had one of those magnetic pin holder contraptions. You know, the yellow oval thing that looks like it could double as a soap dish. Nice for keeping the pins in place . . .not so nice when it drops on the floor late at night and all the pins go scattering across the floor along with the cat who was dozing so nicely under the sewing table. So I have reverted back to a traditional stuffed fabric pincushion.

The uber-common design of a tomato with a funny little strawberry attached was most likely introduced during the Victorian Era. But really . . . a tomato and a strawberry? I mean, the strawberry is kinda cute but the tomato just makes me think of pasta which makes me hungry. According to Tomatoes Are Evil.com, pins were initially stuck in ripe tomatoes all over Europe. The firmness of the skin with the softness of the inner pulp was ideal for keeping the pins in place. When no ripe tomatoes were abound, housewives and seamstresses made red, tomato-looking cushions for their pins. And since tomatoes and strawberries grow well together . . . voila!

Pincushions are typically filled tightly with stuffing so that the pins are held rigidly in place once poked into the fabric. Traditionally, wool roving (un–spun wool) is used in the tomato in order to prevent rust on the pins. The attached strawberry is typically filled with an abrasive such as emery in order to keep the pins clean and sharp.

So in not wanting to stay with the traditional, in my search I came across a couple different takes on the tomatoes-love-strawberries theme. And I must say, these would make pretty additions to any home, sewing phenom or not. I like the idea of the little strawberries in reds, greens and whites by allthingssmall to decorate a holiday tree. Or a trio of little pumpkins by Sea Pinks for a centerpiece at Thanksgiving. And I adore the sunny yellow flowers on denim blue felt by The Daily Pinchusion, while the yummy cupcake design by Smarmy Pants reminds me to smile and find the whimsy when my sewing isn't quite going as planned.

Sharp, clean pins with no rust that don’t fall all over the floor held by beautiful and charming designs . . .? Genius!