SERVINGS: 24 tasting portions

INGREDIENTS

  • 5 ounces Butter, Soft

  • 6 ounces Light Brown Sugar

  • ¼ cup Molasses

  • 4 each Eggs

  • 2 ½ cups Native Pumpkin or Squash Puree

  • ½ cup Cake flour

  • 3 tablespoons Cornmeal

  • ½ teaspoon Baking Powder

  • ½ teaspoon Baking Soda

  • Pinch Salt

  • 1 teaspoon Cinnamon

  • 1/8 teaspoon Nutmeg

  • ¼ cup Heavy Cream 

  • Pumpkin/Squash puree – any variety works, remove seeds and set aside, roast in oven till soft and puree in vitamix till smooth

  • For tasting samples can bake in ½ hotel pans in water bath, scoop into disposable portion cups for serving 

METHOD

  1. Cream butter and sugar

  2. Mix in molasses, eggs and pumpkin/squash puree

  3. Sift dries, scrape down and mix in flour and spices

  4. Scrape down and mix in heavy cream

  5. Scoop into dishes and bake on a sheet pan with water at 325 for 1 hour or until set

January 31, 2018