In this unique pumpkin pie, a spicy-sweet gingersnap crust and a creamy milk chocolate ganache topping sandwich a roasted sugar pumpkin and kabocha squash filling.
'Desserts for Every Season' on Serious Eats
Behold! Desserts for Every Season has devised a pumpkin pie recipe that hits all the marks. Sweet, spicy, earthy and warm, with a freshly made filling that puts it head and shoulders over your average Thanksgiving dessert.
Desserts for Every Season flouts the convention that fall desserts = warm and gooey, and instead serves up a frozen treat that gets its earthiness from buckwheat honey. With a flavor not unlike molasses, buckwheat honey is an acquired taste to some, but we can't think of a better way to earn fans than by swirling it into ice cream.
Sometimes recipes reflect the weather. Take Desserts for Every Season's buckwheat honey ice cream. Its earthy chill mimics fall rather well. Drizzle warmed honey on top for a sweet reprieve.
Based on a Tuscan recipe that makes the most of the grape harvest, this focaccia from Desserts for Every Season uses Concord grapes and rosemary needles to yield a bread that's sweetly herbed.
Desserts for Every Season uses Concord grapes and rosemary to make a chewy, sweet-salty indulgence of a bread.
Chef McCoy combines pears tossed in lemon zest, brown sugar and cinnamon with fresh cranberries for an autumn-appropriate Desserts For Every Season strudel. Rolled in phyllo rather than traditional strudel dough, it's a snap to make, while staying neat and sweet.
Some of us wait all year for that first slice of pumpkin pie, while others cross their fingers, hoping for watermelon to finally ripen. Chef Jenny McCoy makes room for every sweet craving in her first book, Desserts for Every Season.
Pears are tossed with cranberries, rolled in sheets of phyllo coated with crackling sugar, and left to crisp in the oven to make this autumnal strudel.