Happy Pumpkin Week!
It’s finally October, which means that it’s properly fall. And what’s more, six cans of pumpkin have been skulking about in my pantry since last fall when I went on a buying jag that was more than just a little bit enthusiastic.
What all of this really means: The timing could not be better.
Since we all know that I’m absolute trash when it comes to recipe development, I had to hit the books for this one, since Pumpkin Pie has already had its day in the sun.
I was flipping through my copy of The Smitten Kitchen (which has had a permanent place on the kitchen counter since its purchase) and I found this recipe for a pumpkin tart. It’s a great book and Marcus and I have really enjoyed the other dishes we’ve created. The extensive trove of recipes that Deb has cultivated online doesn’t hurt either.
I really liked the idea of combining pumpkin and cream cheese in a way that did not resemble pumpkin pie (which I love) or cheesecake (also love).
And somehow, it seemed less divisive to split the difference because whereas pumpkin pie and cheesecake have dedicated followers all their own, when the two come together, all bets are off.
Since I am painfully practical and could not envision a situation where I would need half a box of Gingersnaps, I ended up actioning an all-graham cracker crust. Plus, when I took a moment to think about what the Gingersnaps would actually accomplish, I felt like the overall effect would be…distracting.
In terms of how it all came together, the dish was not terrifically challenging or time-consuming to make. I pulsed the graham crackers into crumbs using my immersion blender. Rolling Pin + Ziploc Bag = crumbs all over my counter every time. Also, plan on using every bowl in your kitchen. For reference, please see Exhibit A.
But, this is why dishwashers were invented, no?
Real talk: my tart did not at all resemble the tart presented in the book. I think you would have to literally melt your cream cheese (v. softening) in order to achieve that “marbled” appearance.
Melting versus softening? Not intuitive.
Was it delicious? YES. It was a happy combination of pumpkin pie and cheesecake. But truly I was so mortified (SO MORTIFIED) by the tart’s appearance that I abandoned the leftovers in the lunch room at work sans-signage because I simply could not bear the shame of having to answer for it.
As I was gently informed shortly after The Abandonment, You do not eat a picture. These were sage and necessary and true words.
If I haven’t completely put you off this concept yet, then the recipe is right here.
But if marbling and pulsing graham crackers in your food processor just aren’t calling your name, do not fret. For I am not the only Pumpkin Week reveler. The rest of these lovely ladies have got you (and your furry friends!) covered.
- Jeanne @ Inside NanaBread’s Head – Pumpkin Hazelnut Waffles with Cinnamon Honey Butter
- Carrie @ Bakeaholic Mama – Pumpkin Pie Macarons
- Megan @ Country Cleaver – Mini No-Bake Bourbon Pumpkin Cheesecakes with Crumble Topping
- Allison @ Decadent Philistines Save the World – Pumpkin Marshmallows & Pumpkin Spice Syrup
- Shanna @ Pineapple and Coconut – Creamy Maple Bacon Pumpkin Risotto
- Anne @ From My Sweet Heart – Pumpkin Donuts with Cream Cheese Icing & Candied Pepitas
- Kat @ Tenaciously Yours – Marbled Pumpkin Gingersnap Tart
- Mads @ La Petite Pancake – Pumpkin Spice Cake with Maple Frosting and Pumpkin Oat Puppy Treats
- Madeline @ Munchin’ in the Mitten – Savory Pumpkin Tart
- Lauren @ Climbing Grier Mountain – Pumpkin Mousse with Candied Squash