DIY pumpkin pleasing

Sweetheart Bakery Pumpkin Coffeecake with Pecan Streusel

Streusel:
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon pumpkin pie spice
Pinch of kosher salt
6 tablespoons cold, unsalted butter, cut into small chunks
1 cup chopped pecans

In a bowl, combine the flour, brown sugar, pumpkin pie spice and salt. Cut the butter into the dry ingredients using a pastry cutter until the mixture looks like coarse crumbs — or whir the ingredients in a food processor. Stir in the pecans. Set aside.

Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
8 tablespoons unsalted butter
1 cup packed light brown sugar
4 eggs
2 cups pumpkin purée

Preheat an oven to 350°F. Butter and flour a 9-inch-by-13-inch baking pan.

In a bowl, sift together the flour, baking powder, baking soda, spice and salt. In another bowl, beat together the butter and brown sugar on medium-high speed until well combined. Beat in eggs, one at a time, scraping down sides of the bowl. Mix in pumpkin purée with a spatula. Stir in the flour mixture. Spread the thick batter in prepared pan and sprinkle with streusel. Bake until a toothpick inserted into the cake’s center comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.

Market Place Pumpkin Bisque

2 onions, medium dice
3 large stalks celery, medium dice
1 leek, medium dice
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 quarts roasted pumpkin puree
2 quarts vegetable stock
2 ounces white wine
1 cup heavy cream
1 teaspoon ground nutmeg
Salt and pepper to taste
2 ounces butter
Honey to taste

Sauté the onions, celery, leeks, garlic and ginger in butter until tender. Deglaze the pan with the white wine and reduce by half. Add the pumpkin purée and stock and bring to a simmer.  Simmer 35-40 minutes, stirring occasionally until the vegetables are tender. Purée the soup until smooth and fold in the heavy cream. Finish the soup with the honey, salt, pepper and nutmeg. Taste and reseason as necessary.

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