I finally took the dive to use pumpkin in a dessert.
I chose pumpkin cheesecake, using home-made pumpkin puree, and topped it with home-made salted caramel sauce.
It was quite the show stopper.I adapted this recipe from Hugs & Cookies, a blog run by a loud, fun, over-the-top, extreme woman, who quite frankly, makes some things you were initially timid to try (like making pumpkin cheesecake) easy-breezy.
For the crust:
1 1/4 cups graham-cracker crumbs
1/4 cup sugar
4 Tbsp butter, melted
For the filling:
900g cream cheese, at room temperature
3/4 cup sugar
1/2 cup brown sugar
450g pumpkin puree
4 eggs, room temperature
3 Tbsp heavy cream
1 Tbsp vanilla
1/2 tsp cinnamon
1/2 tsp salt
For the topping:
salted caramel sauce
Make the crust first by mixing all the ingredients (crumbs, sugar, butter) together, pat into a parchment-lined 9 inch springform pan.
Bake 10 minutes at 350F; set aside.
Make the filling:
Electric whisk the cream cheese and sugars.
Add the pumpkin puree.
Add the eggs one by one.
Add the rest of he ingredients until smooth.
Pour the mixture onto the pre-baked crust.
Wrap the sides all the way up using a single large sheet of foil.
Place into a larger roasting pan and pour boiling water until halfway up the sides.
Bake at 350F for 60 to 65 minutes.
Turn off the heat and leave the cheesecake in the oven for an hour or two more.
Transfer to the refrigerator and chill overnight.
Serve topped with salted caramel sauce.