Pumpkin Shortcake

31 Days of Fun Fall Ideas- Idea #22

Ok, lately I haven't been able to branch out much when it comes to fall desserts.  I seem to be stuck on apples and pumpkins, but since this is the only time of year we seem to indulge on desserts containing one or the other, I am sure this is not the last pumpkin recipe to come...so stock up on canned pumpkin and start cooking! I am not ready to break down and make a pumpkin pie yet--I'm saving that for Thanksgiving day! However, something similar sounded good, hence this little creation came about! It sounded easier and still pie-like, but served up as a shortcake dessert.  I topped it with a praline macadamia sauce and whipping cream.

Pumpkin Shortcake

1 box Pepperidge Farms Pastry Puffs

Let frozen pastry puff sheets set at room temperature for 40 minutes.  Then, cut into squares or use a pumpkin cookie cutter and cut out shapes.  Place on stoneware or a parchment covered pan and bake at 400 degrees for 15 minutes or until golden brown and puffy.  Cool.

Pumpkin Filling


1 15 ounce can pumpkin
1 Junket tablet-crushed slightly in package (found in pudding/jell-o section at store)
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1 can sweetened condensed milk
2 eggs, beaten slightly

In a medium saucepan over medium heat, add all ingredients, except pumpkin.  Cook until mixture starts to bubble and thicken, about 10 minutes, remove from heat, and add pumpkin.  Cover and refrigerate until ready to serve.

Note:  This is best to make while frozen pastry dough is thawing or 1-2 hours before serving.

Macadamia Nut Praline Sauce

1/2 cup heavy cream
1/3 cup + 1 tbsp maple syrup
1/4 cup coarsely chopped macadamia nuts

Bring to a boil over medium heat, stirring occasionally and cook until slightly thickened and cooked down by about 1/3.  Remove from heat, stir in nuts.  If not serving right away, place praline sauce in the refrigerator.  When ready to serve, warm in microwave.

TO SERVE:


Gently pull cooked pastry puffs in half.  Place about 1/4-1/3 cup of filling in each puff, top with caramel sauce and a little whipping cream.  Top with other half of pasty puff and a dollop of whipping cream.  Best served chilled.