|2 (8 ounce) packages cream cheese
¾ cup white sugar
1 (15 ounce) can pumpkin puree
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
|½ teaspoon ground nutmeg
¼ teaspoon salt
8 (4 ounce) baking cups
1. Preheat oven to 350 degrees F (175 degrees C)
2. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Spray baking cups with non stick spray and pour the batter evenly into baking cups.
3. Bake at 350 degrees (175 degrees C) for 40 minutes or until a knife inserted in the center comes out clean. Let cool.
Cinnamon whipped cream: Wisk together 1 cup heavy cream with 1 tablespoon powdered sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract.
Goat cheese sauce: beat together until smooth 2 ounces soft goats cheese, 2 ounces heavy cream, 1/2 tablespoon honey, 1/2 tablespoon powdered sugar.
Puff pastry sticks: cut frozen puff pastry into sticks, lay on sheet pan lined with parchment paper, brush with melted butter, sprinkle with powdered sugar, cinnamon and cocoa powder. Bake for 10 minutes at 350 degrees F
Pistachio Tuile: Mix ½ cup melted butter, ¾ cup sugar, 1/3 cup flour, 1 ounce orange juice. Spread on baking sheet lined with a silpat, sprinkle with crushed pistachios. Bake for 8 minutes at 400 degrees F.