Pumpkin Pots de Soy

Pumpkin Pots de Soy

1 ½ cups Silk soymilk

1 Vanilla Bean split/scraped

4 eggs

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon sea salt

1 can of pumpkin

½ cup pure Maple syrup (real stuff)

Preheat oven to 325 degrees.

Combine soymilk and vanilla bean and seeds in a small saucepan, bring to a simmer. Remove from heat, cover  and allow mixture to steep 15 minutes. Strain to remove large vanilla bean pieces. Whisk eggs, pumpkin pie spice, cinnamon and sea salt in medium bowl. Slowly whisk soymilk mixture into egg mixture.

Divide mixture into 6 4-oz. Ramekins.

Set ramekins inside large roasting pan. Pour warm water into roasting pan to come 3/4 of the way up sides of ramekins.

Place pan in oven and bake 50 - 60 minutes or until knife inserted in the center comes out moist without egg bits clinging to it.

Can be enjoyed warm or cold.

       Thanks to Ray Gillespe for this recipe

Pumpkin Tiramisu

Pumpkin Tiramisu

6-8 servings                                                                                                      4-5 oz package ladyfingers (crispy, not soft) 1/2 cup maple syrup (maple flavored syrup is okay to use) 2 tablespoons strongly brewed coffee Filling: 3/4 cup pumpkin puree or canned pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp salt 1/2 cup heavy cream 1/4 cup granulated sugar 1.     Line a 9x5-inch loaf pan with plastic wrap.  Set aside. 2.     Combine maple syrup and coffee in a small bowl and stir to combine.   3.     Line the bottom of the prepared pan with lady fingers and drizzle half the syrup over them. 4.     In a small bowl combine pumpkin, cinnamon, ginger and salt.  In a separate small mixing 5.     bowl combine the heavy cream and granulated sugar.  Beat with an electric mixer until soft 6.     peaks form.  Gently fold into the pumpkin mixture. Pour half of mixture over the lady fingers.   7.     Create another layer of ladyfingers and drizzle the remaining syrup over.   8.     Top with remaining filling Topping: 8 oz. mascarpone cheese or cream cheese softened 1/4 cup granulated sugar 1/2 cup heavy cream Freshly grated nutmeg 1.     In a small bowl combine mascarpone or cream cheese and granulated sugar. 2.      Beat with a hand mixer on low speed.  Gradually beat in heavy cream until just thickened. 3.     Spoon over layered dessert. 4.     Cover and chill for 8 hours.  Use the plastic wrap to lift the dessert from the pan.  5.     Top with freshly grated nutmeg when ready to serve.