Fall time is pumpkin time, and its sweet, creamy taste works in savory dishes or dessert. See these party-ready pumpkin recipes: Fettuccine in Mini Pumpkins and Pumpkin Cheesecake Squares.
When the temperatures start to cool down, the taste of pumpkin just fits right in. Here are two recipes perfect for entertaining from celebrity caterer Andrea Correale of Elegant Affairs. The Pumpkin Fettuccine ups its cuteness factor by being served in a mini pumpkin, a great way to kick off a dinner party, or to serve as a side dish. For dessert, the mix of pumpkin puree into a traditional cheese cake gives it holiday flair.
Fettuccine in Mini Pumpkins
PREPARE THE PASTA
8 oz whole wheat fettuccine
Bring a big pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
MAKE THE SAUCE
1 generous TB unsalted butter
1 TB flour
2 garlic cloves, minced
2 CUPS low-fat milk
1/2 tsp rosemary, finely chopped
3 oz mascarpone cheese
1 CUP pumpkin puree
1/4 tsp sea salt
freshly ground black pepper
Heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly and golden, about 3 min. Add garlic and cook for 30 sec. Add in milk and rosemary. Stir constantly and increase the heat a little bit, if necessary, until the mixture begins to bubble and thicken, about 5-6 min. Add in mascarpone, pumpkin, s +p, whisking until smooth and thickened into a sauce. Season with additional salt and pepper to taste. Add cooked pasta to pan and toss to combine.
PUT IT ALL TOGETHER
grated parmesan cheese
Carve out mini pumpkins to be used as serving vessels. Using tongs, fill the pumpkins with the fettuccine. Garnish with extra sauce, rosemary, and Parmesan cheese.
Pumpkin Cheesecake Squares
Cheesecake in technicolor (see photo at the top of this post). What’s not to like about these beautiful squares with puffs of cream on top. This recipe serves a crowd. To stretch it even further, create 48 bars (1.25 x 2.5 inches), so everyone can get a taste as part of a dessert buffet.
MAKES 24 SQUARES (2.5 inch)
PREHEAT OVEN 350ºF… PREPARE THE CRUST
16 oz pound cake mix
2 TB butter, melted
2 tsp pumpkin pie spice
Coat a 15 x 10 inch jelly roll pan (similar to a baking sheet except sides are 1-inch high). with non-stick spray. In a large mixing bowl on low speed, combine ingredients until crumbly. Press onto bottom of prepared pan.
PREPARE THE CHEESE MIX
8 oz cream cheese, softened
14 oz can sweetened condensed milk
15 oz can pumpkin puree
2 tsp pumpkin pie spice
1/2 teaspoon salt
1 CUP pecans, chopped
garnish: whipped cream (just before serving)
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then the eggs, pumpkin puree and spice, and salt, mix well.
Pour over crust; sprinkle with pecans. Bake about 30 – 35 min, until set. Allow to cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator until ready to serve. Garnish with a puff of whipped cream for the ultimate effect.
Photos courtesy Elegant Affairs. Andrea Correale has been producing custom-designed, award-winning New York catered events for more than 20 years. She’s served dozens of celebrities including Mariah Carey, Alec Baldwin, Jimmy Fallon, and Billie Eilish, to name a few.