Pumpkin Crema


14-15 portions

Ingredients for Pumpkin Purée

4 ea Sugar Pie Pumpkins, medium sized
8 tbsp Butter
8 tbsp Brown Sugar

Ingredients for Pumpkin Crema
1 cup Sugar
3 tbsp Candied Ginger
16 Oz Cream Cheese
1½ cup Brown Sugar
1 cup Mascarpone
12 Egg Yolks
4 tsp Vanilla Extract
1 tsp Salt
½ tsp Ground Cinnamon
4 cup Pumpkin Purée

Method for Pumpkin Purée

• Begin by breaking off the stem and then splitting the pumpkins in half along the equator. Remove the seeds and the stringy insides. Place the pumpkins with the cavity facing up in a large pan. Place a pat of butter into each cavity and season with the salt and brown sugar. Add 1 C of water to each pan and cover with parchment and then foil.
• Bake at 375 degrees fan on for 45 minutes to 1 hour, until the pumpkin meat is fully cooked.
• Remove the parchment and the foil and place back in the oven for 15-20 minutes to evaporate any excess liquid in the pumpkin and slightly caramelize the flesh. This step is very important to concentrate the pumpkin flavor.
• Remove and cool, scrape out the flesh and purée in a food processor. Pass through the Basket strainer to strain out any skins.

306 West Market Street, San Antonio, TX, 78205