Deconstructed Pumpkin Pie in a Jar

Deconstructed Pumpkin Pie in a Jar

Hello Everyone! I’ll keep tonight’s introduction short as I have quite a bit to say at the end of this post – a disclaimer, or a little announcement(?) regarding Amcarmen’s Kitchen in light of the current pandemic.

This Deconstructed Pumpkin Pie in a Jar is where it’s at. It is super easy to make and adorably cute served in a jar! Seriously delicious. Pumpkin Pie Purée. Cream Cheese Frosting. Ginger Biscuits. Layer, layer, layer and you’ve got yourself a dessert that’s sure to please everyone, not only with your culinary skills, but also with your creativity!

Deconstructed Pumpkin Pie in a Jar

Now, I think with the measurements I’ve stated below, you can make at least 2 large jars of Pumpkin Pie, 3 would be pushing it, but if your jars are smaller, it is possible. I only made one jar for the purpose of getting a photo for this post because I ended up saving two thirds of the pumpkin for our daily meal consumption. You’ll find out why at the end of this post.

Before we dive into tonight’s recipe, do take the time to check out where I drew my original inspiration for these Deconstructed Pumpkin Pies in a Jar over on Life, Love, and Sugar by Lindsay.

Deconstructed Pumpkin Pie in a Jar

PREP TIME 2 HOURS | COOKING TIME 20 MINS | SERVES 2-3

INGREDIENTS

For the pumpkin pie layer

  • 250g pumpkin, peeled, seeded, and cut into chunks
  • 3 tbsp brown sugar
  • 1 tbsp tequila
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 2 tbsp heavy cream

For the cream cheese layer

  • 150g cream cheese
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp vanilla

For the biscuit layer

  • 200g Ginger Nut Biscuits, crushed
  • 50g unsalted butter, melted
  • 1/2 tsp salt

METHOD

  1. Pumpkin Pie Layer: Preheat oven to 220C (425F or gas mark 7).
  2. Toss the pumpkin, sugar, spices, and everything nice (liquor) in an oven-safe baking dish. Sorry, I could not resist not saying that! *cheeky grin*
  3. Roast in the oven for about 20 minutes. Once done, set aside to completely cool down before puréeing the pumpkin. Mix the 2 tablespoons of cream into the pumpkin purée thoroughly.
  4. Biscuit Layer: Add the crushed ginger nut biscuits, salt, and melted butter together in a medium-sized mixing bowl. Mix together until well combined. Set aside in the fridge for about 15 minutes to chill.
  5. Cream Cheese Layer: Using an electric mixer fitted with a paddle attachment, beat, on medium speed, the cream cheese, confectioners’ sugar, and vanilla together in a large mixing bowl until smooth. Set aside in the fridge for about 15 minutes to chill.
  6. Assembly: Add about 1 & 1/2 tablespoons of the ginger nut biscuit crumbs to the bottom of the jar. Layer with 2 tablespoons of the pumpkin pie purée, and the 2 tablespoons of the cream cheese mixture. Repeat the layering process until your jar is full.
  7. Top each with a dollop of cream and a biscuit, of biscuit crumbs. Set in the fridge for about 30 to 60 minutes before serving. Enjoy!

Deconstructed Pumpkin Pie in a Jar

Deconstructed Pumpkin Pie in a Jar

As promised, here’s the announcement: with the on-going pandemic affecting the world to date, enhanced community quarantine here in the Philippines has already proven that it may be a little difficult for me to source the ingredients I need for the dishes I have planned out for the upcoming weeks (hopefully not months).

Public transportation systems have completely ceased, and the only way to get around now is by foot since I do not own a car, and I unfortunately don’t know how to ride a bike. It’s been difficult to get to the nearest market for fresh food, which I learnt on Sunday has also ceased its operations. The only way I can get access to fresh food is at the grocery store, which is even further than our local market.

Anyway, I will definitely have recipes up in the next two weeks since I managed to cook them in advance before we went into enhanced community quarantine. I will still try my best to find ways to source the ingredients I need to keep Amcarmen’s Kitchen up to date. I have some delicious recipes lined up for you until July and I’m excited to share all of them with you!

In the meantime, stay safe guys! Make sure you wash your hands, stay at home if you don’t have a reason to go out, and practice safe social distancing!

Deconstructed Pumpkin Pie in a Jar

BON APPÉTIT

– Ally xx

myTaste.com

White Chocolate Cheesecake with Mango & Passionfruit (Constructed)

White Chocolate Cheesecake with Mango & Passionfruit

Hello Everyone! Yes I know, it’s only Sunday, but I thought that I’d write up a Sunday Special post to share with everyone. I’ve been resting this past week after what I thought wasn’t such a tiring trip to the Outback, but I think the after effect just came crashing down on me when I got back to Sydney. My body clock hasn’t quite adjusted to my regular sleeping/waking patterns, which kills me because then I feel tired the whole day! Yesterday was somewhat productive but lazy at the same time. Besides an early wake up to send Lydia off at the airport and a gym session with Jialing, I lazed off the whole afternoon/evening. I practically did nothing besides eat and sleep. Hopefully I’ll snap out of this and feel refreshed after the weekend passes – after all, I did not have a weekend for myself as last week I was walking around the base of Uluru and scaling Kata Tjuta (and of course followed by a climb/hike/trek at Kings Canyon on the Monday after that weekend – much tiredness indeed).

Anyway, about a few weeks ago, Lydia asked me to teach her how to make a cake because she wanted to be able to make one for her mother’s birthday when she leaves to go home. She told me she didn’t have an oven though. “Easy!” I said to her as a no-bake cheesecake came into mind. She was a very good student and I am confident that she will be successful in making this for her mother on her birthday!

White Chocolate Cheesecake with Mango & Passionfruit (Constructed)

White Chocolate Cheesecake with Mango & Passionfruit (Deconstructed)

If you’ve been following my blog for a while, or have searched through my archives, you may have seen a post for no-bake mini blueberry cheesecake. So I decided to teach her how to make that but instead with my favourite summer fruit since it’s summertime! I’ve actually made this cake before, 2 years ago I think, when I used to live up in the Lower North Shore together with my old housemate Vanessa. We made this cake together with my friend Edison and Valerie whom we had over for our Annual Easter Dinner. We had a whole leg of lamb and other eats, included this yummy yummy cheesecake. We made a full sized one though, but since I actually only have mini springforms, we decided to make miniature cheesecakes (also easier to eat in small bits and store in a limited space fridge). Before I get onto the recipe, please do take the time to visit food.com where I got the original recipe from.

Besides making whole mini cheesecakes, I also decided to whip up a deconstructed cheesecake and use the stemless wine glasses that I got for free from Coles a while back. At the time, there was a special where if you bought two blocks/tubs of any of the Philadelphia Cream Cheese range, you get a set of 2 stemless wine glasses for free (worth $14.95).

White Chocolate Cheesecake with Mango & Passionfruit Ingredients

PREP TIME 20 MINS* | COOKING TIME  | MAKES 4 CHEESECAKES

*Add 4-5 hours extra (overnight preferably) for chilling time

INGREDIENTS

  • 1 large mango, sliced
  • 2 passionfruit
  • 2 x 250g packets cream cheese, softened
  • 300ml thickened cream, whipped
  • 200g white chocolate chips, melted
  • 100g ginger nut biscuits
  • 60g butter, melted
  • 1/2 cup caster sugar
  • 1/4 cup boiling water
  • 3 tsp gelatin powder

METHOD

  1. Prepare the springform pans by lining the bases with baking paper and greasing the edges with butter. In a food processor, process the ginger nut biscuits until mixture resembles fine breadcrumbs. If you don’t have a food processor handy, add the biscuits into a ziplock bag and use either a metal or wooden spoon to smash the hell out of it! Tip it into a medium sized mixing bowl, add the melted butter a mix until well combined. Press the mixture over the base of the prepared pans. Place in the refrigerator for 20 minutes or until firm.
  2. Next, sprinkle the gelatine powder into a mug and add the boiling water to it. Whisk with a fork until the gelatine powder fully dissolves. Set aside to cool for 15 minutes.
  3. Meanwhile, whip the thickened cream in a small mixing bowl using the electric mixer – be careful as to not over whip the cream otherwise you will end up with a lumpy cheesecake mixture. Set aside. Beat the cream cheese and sugar in a large mixing bowl using the electric mixer until smooth and creamy.
  4. Fold the melted white chocolate and whipped cream into the cheesecake mixture, then, gradually beat in gelatine mixture until combined. Pour the cheesecake mixture into the prepared pans and wrap each with cling film. Place in the fridge for at least 4-5 hours to set (preferably overnight). Top the cheesecakes with the sliced mangoes and passionfruit before serving.

White Chocolate Cheesecake with Mango & Passionfruit (Constructed)

For the deconstructed cheesecake, basically just layer the biscuit base and cheesecake mixture and top with your favourite summer fruits!

White Chocolate Cheesecake with Mango & Passionfruit (Deconstructed)

BON APPÉTIT

– Ally xx

myTaste.com