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Deliciously Easy Pumpkin Desserts

Enjoy an organic twist on seasonal sweets.

For many, the holidays bring an enjoyable time spent baking seasonal goodies and dishes, while making great family memories. Pumpkin is a popular holiday ingredient.

This season, try utilizing organic ingredients in holiday dishes as a way to add a better-for-you twist to your family’s favorite dishes. Here are a couple of sweet, but healthier, treats to try.

Pumpkin Slab Pie

Prep time: 20 minutes

Total time: 1 hour, 20 minutes

Servings: 36-40

Crust:

1          cup unsalted butter, cut into 1/2-inch cubes

8          ounces cream cheese, cut into 1/2-inch cubes

2          cups all-purpose flour

1          teaspoon kosher salt

Filling:

2          cans (15 ounces each) organic pumpkin

4          eggs

2          cups whipping cream

1 1/4    cups granulated sugar

2          teaspoons pumpkin pie spice

1          teaspoon ground ginger

1/2       teaspoon kosher salt

To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour. Then, on lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork. Heat oven to 350 F. To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust. Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving.

Pumpkin Spice Latte Ice Cream

Prep time: 10 minutes

Total time: 10 minutes

Servings: 2

1/2       cup frozen pumpkin puree made with organic pumpkin

2          frozen bananas, cut or broken into 1-inch chunks (overripe bananas work best)

1          teaspoon espresso instant coffee granules

1          tablespoon cashew butter

1 1/2    teaspoons pumpkin pie spice

1          teaspoon maple syrup

Remove pumpkin puree cubes from freezer and allow to soften slightly, about 5 minutes. In food processor or high-powered blender, combine pumpkin puree, bananas, coffee granules, cashew butter, pumpkin pie spice and syrup. Pulse until mixture begins to resemble ice cream consistency, about 5 minutes.

Pumpkin Hand Pies

Prep time: 15 minutes

Total time: 50 minutes

Servings: 6-8

1/2       cup organic pumpkin

2          ounces cream cheese, softened

1          tablespoon pure maple syrup

1/8       teaspoon organic ground cinnamon

1/4       teaspoon pumpkin pie spice

1/2       teaspoon vanilla

2          pre-made pie dough crusts, rolled into 10-inch circles

For brushing pastry:

1          tablespoon whipping cream

1          tablespoon pure maple syrup

1/8       teaspoon cinnamon

Icing:

4          ounces softened cream cheese

1/4       cup powdered sugar

1 1/2    teaspoons milk

Heat oven to 375 F. Using a mixer, combine pumpkin, cream cheese, maple syrup, cinnamon, pumpkin pie spice and vanilla until well mixed. Set aside. Spread pie dough. Using 5-inch round cutter, make circles. Whisk together whipping cream, maple syrup and cinnamon for brushing. Taking round piece of dough, place about 3 tablespoons filling in center and fold dough over to create half-moon shape. Brush edges with whipping cream mixture. Using fork tines, seal edges of pastry. Repeat with each dough circle. Place pies on parchment-lined baking sheet. Brush tops with whipping cream mixture. Bake 16-20 minutes until bottoms are golden brown. Let cool 30 minutes. To make icing: whisk to combine cream cheese, powdered sugar and milk. Drizzle over pies. For easier drizzling, load icing into small zip-top bag. Squeeze into corner and twist top to seal. Cut corner and drizzle over pies.

Source: Alberton’s Companies

  • Pumpkin Slab Pie
  • Pumpkin Hand Pies
  • Pumpkin Spice Latte Ice Cream