BBT: Pumpkin

OK.  It's time to bring out the big guns.  It is time to start talking about the major points of contention for Thanksgiving.  No more pussy footing around with mashed potatoes and green beans, it is time to get down to business.  

Pumpkin.  He's there alright.  He is all over the place at Thanksgiving.  On your mantles...in your pies.  But seriously, if someone shows up to your house with a grocery store pumpkin pie, how pissed are you?  You've been reading cooking blogs, coming up with the best possible dishes, and here is dominick's pumpkin pie that your neighbor brought over.

On the other hand, are you the asshole neighbor? 'Cause I know how it feels.  You're all, "I'm kitchen challenged, I can't cook, I don't have time, I don't have pumpkin. I'll buy a pie."  I am here to help you.  Don't be that guest.  There are things that even you can make, and you can make people actually THINK you can cook.

If you can read, you can cook.  And I know that someone at your Thanksgiving feast is bringing pumpkin. Is it you?  If so, please, consider your time constraints, and know that it takes some time to make pumpkin pie right.  If you're short on time and ability, think about your pumpkin possibilities.  No one cares if its pie, they care that it tastes good! 

Maybe consider a pumpkin roll, or pumpkin whoopie pies?  

If you're making a pumpkin pie, I suggest you do it this way, as mentioned in a previous Amuse Bouche post.  If you want to jazz it up this year, consider the cakey side of pumpkin.  

You may not even miss the pie.

Pumpkin Roll

Cake:

3/4 cup all purpose flour

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

3/4 teaspoon ground allspice

6 large eggs, separated

1/3 cup granulated sugar

1/3 cup golden brown sugar, packed

2/3 cup pureed pumpkin

1/8 teaspoon salt

Powdered sugar

Filling:

8 ounces cream cheese

1 stick unsalted butter

1 cup powdered sugar

1 teaspoon vanilla

For the cake: 

Preheat the oven to 375 degrees F. 

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.  

Sift the flour, cinnamon, ginger, and allspice into a small bowl. 

In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed.

In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto a baking sheet and smooth out.

Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

For the filling:

In a stand mixer, (or with a hand mixer) combine the softened cream cheese, butter, vanilla and powdered sugar until well blended.

To assemble:

Unroll the cake and trim the edges if they are too hard. Spread the cream cheese filling from border to border. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.

So, I have prepped you on how not to be an asshole. Ethan, you're not an asshole if you bring pumpkin pie.  I won't hate you. You are exempt from judgment, since the idea of you making a pumpkin roll is just plain FUNNY!!!!!

Love,

Whit