Tis the season for all things pumpkin in DINE country. We’ve featured pumpkin pancakes, pumpkin cakes and pumpkin roll in the past, but today we’re taking pumpkin to the next level! The Rabbit Hill Inn has shared a recipe for Pumpkin Pop Tarts, and not the toaster kind either. These are handmade adult-pop tarts that double as a dessert. Kids and adults alike will love them! Then, move aside traditional Creme Brulee. The Chesterfield Inn has shared their signature Spiced Pumpkin Brulee, just to insure your holidays are as spicy as can be.
Most importantly, readers, don’t forget about the once-a-year Cyber Monday offers, available one day only – this Monday, November 30, 2015. When it comes to great inn deals, the 12 Distinctive Inns of New England have pulled out all the stops and put together their best offers of the year. Make plans for your next culinary vacation, spa getaway or romantic escape and be sure to take advantage of our Cyber Monday offers on Monday, November 30.
And now, get pumped up on pumpkin with these special recipes.
Rabbit Hill Inn’s Easy Pumpkin Pie filling Recipe (for hand pies/pop tarts)
Yield: approx 16-20 pop tarts / hand pies
Filling Ingredients: Consider adding Nutella too!
2 cup pumpkin puree
2 tsp cinnamon
1 cup brown sugar
Mix all ingredients. Set aside filling.
4 cups all-purpose flour
3 Tbsp sugar
1 1/2 tsp salt
2 cups butter, cut up
4 Tbsp milk
filling of your choice
egg wash mixture in small bowl
sugar, for coating
Preheat oven to 350 degrees.
Place flour, sugar, salt, and butter in food processor. Process (on pulse) until butter is the size of peas
In a small bowl, beat eggs and milk together. Pour milk/egg mixture in food processor. Pulse until dough forms a ball.
Place dough on your work table, which is prepped with a little flour to prevent sticking. Knead dough together.
Chill dough for at least an hour.
Roll out dough and cut pieces to desired shape. We cut in traditional pop tart size (about the size of a typical switch plate) or heart shaped (using large cookie cutter).
Lay out all your bottom layers.
Fill with your favorite jam or filling, over 2/3 of the pastry area (see pumpkin pie filling recipe above).
Brush your “cover pieces” with egg wash on the inside. Place on top of each filling piece. Use fork to secure edges.
Egg wash the tops. Then sprinkle with sugar.
Poke each tart 3 times with fork tines (vent holes to prevent explosion).
Bake at 350 until golden brown
** If you are freezing them, you can freeze them unbaked or baked (to be re-heated before serving.)
Spiced Pumpkin Brulee from Chesterfield Inn (Serves 4)
1 cup canned unsweetened pumpkin puree
1/3 cup light brown sugar, packed
1 large egg
½ tsp cinnamon
¼ tsp ground ginger
¾ cup light cream
3 Tbsp granulated sugar for caramelizing
Preheat the oven to 350 degrees F
Whisk together pumpkin, light brown sugar, and ginger in a medium bowl until well combined.
Whisk in cream until well combined.
Divide the mixture among 4 ramekins.
Place the ramekins in a shallow roasting pan. Poor hot water into the roasting pan until it comes halfway up sides of ramekins.
Bake until custard barely moves when ramekins are shaken, or a knife inserted in center of custard comes out clean, about 30 to 40 minutes.
Remove the ramekins from the roasting pan and let cool at room temperature for at least 45 minutes. Refrigerate for at least 4 hours. (overnight is best). Just before serving, sprinkle granulated sugar evenly over custards to cover them completely. Turn upside down to remove excess sugar. Ignite blowtorch and caramelize sugar until evenly melted, moving the torch constantly so the sugar doesn’t burn.
½ green apple, cored and sliced
toasted, unsalted pumpkin seeds
cinnamon, preferably grated
Visit each of the Distinctive Inns of New England by clicking below on links that will take you directly to each of their websites. Better yet, visit them in person to see the beautiful fall color, still present throughout DINEcountry.
In Rhode Island: Cliffside Inn in Newport
In Connecticut: Inn at Harbor Hill Marina in Niantic.