Unlock canned pumpkin's potential
Chefs are challenged to create seasonal dish using canned pumpkin
Makes 12 servings
16 ounces cream cheese
1 cup brown sugar
1 1/2 cups canned pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
1 box (two sheets) puff pasty
Egg wash (1 egg yolk mixed with 1 tablespoon water)
4 cinnamon sticks, snapped into thirds
For Butterscotch Caramel: (Substitute store-bought butterscotch ice cream topping if desired)
1/2 cup white corn syrup
1/2 cup brown sugar
6 tablespoons butter
1/8 teaspoon salt
1/2 cup heavy whipping cream
Preheat oven to 350. If making butterscotch caramel at home, make it first: On medium heat, bring to boil the white corn syrup, brown sugar, butter and salt. Allow to bubble for 2 minutes. Remove from heat and whisk in cream. Set aside.
In large mixing bowl combine the cream cheese, brown sugar, canned pumpkin, cinnamon, nutmeg and eggs. Add half cup of Butterscotch Caramel. Reserve remaining caramel for garnish. Pour mixture into 12 ramekins.
Cut puff pastry into rounds and lay over top of ramekins. Brush with egg wash and bake for 25 minutes until pastry is golden brown. Chill in refrigerator for two hours. Garnish with remaining caramel. Insert cinnamon sticks into tops of "pumpkin" to make stems.
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