PUMPKIN SPICE Kitchen Solution:

Complete Tartlet Collection

Upsell:
Deep Flexiflat

& everything nice Monthly Special Large Round Mold

Accessories

Pumpkin Pie Tartlets

INGREDIENTS 1 tsp Cinnamon 1/4 tsp Salt

1 cup Milk 1/4 tsp ground Nutmeg 11/4 cup Sugar
1 cup canned Pure Pumpkin 1/8 tsp ground Cloves 1 15oz. pkg. pie crust dough
1 TBSP Flour 1 egg

Preheat oven to 350°F. Place Silform Tartlet Tray on Perforated Baking Sheet.

Roll dough out onto Roul’Pat. Cut 20 circles with round dough cutter, large enough for the dough to reach the
top of the well when pressed in with the shaper. Fill all wells and press in with shaper.

In a large bowl, combine milk, pumpkin, flour, spices, egg, salt, and sugar. Mix until smooth with
a whisk or mixer. Pour filling into pie shells. Bake for 30 minutes.

Pumpkin Layered Cheesecake

INGREDIENTS Filling 1 cup (8 oz) canned pumpkin

Crust 4 packages (8 oz each) cream 2 teaspoons pumpkin pie spice
1 1/2 cups graham crackers crumbs cheese, softened Garnish
1/4 cup melted butter 1 1/2 cups granulated sugar whipped cream
4 eggs pumpkin pie spice

Heat oven to 300°F . Place Large Round Mold on Perforated Baking Sheet.

In a medium size bowl, combine the graham cracker crumbs with the melted butter. With your fingers or the
bottom of a glass, press the crust on the bottom of the Large Round Mold. Set aside.

In the mixing bowl of a stand-up mixer, add cream cheese and sugar. With the paddle attachment on, beat on
low speed until light and fluffy. Beat in eggs, one at a time, just until blended.

Spoon half of the mixture over the crust and spread evenly.

To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice. With a wire whisk stir
until smooth. Carefully, spoon over mixture in mold.

Bake the cheesecake in the preheated oven for 60-70 minutes or until just set. Turn off the oven and leave the
door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.

Refrigerate for at least 3 hours before serving. Top with whipped cream and dust with pumpkin pie spice.
PUMPKIN SPICE Kitchen Solution:
Complete Tartlet Collection
Upsell:
Deep Flexiflat

& everything nice Monthly Special Large Round Mold

Accessories

Perfect Pumpkin Roll

INGREDIENTS 1/4 teaspoon salt room temperature

3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin
1 cup walnuts or pecans, chopped
1 8oz package cream cheese, at
1 cup powdered sugar, sifted 6
tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar, optional

Preheat oven to 375°F and place oven rack in center position. Place Deep Flexiflat on Perforated Baking Sheet
and set aside.

In Mixing Bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt and set aside. Beat eggs
and sugar in separate Mixing Bowl until thick. Beat in pumpkin. Stir in flour mixture and spread evenly onto
Flexiflat. Sprinkle with nuts if desired.

Bake for 13-15 minutes or until the top of the cake springs back when touched. Unmold cake onto Bonmat
and sprinkle with powdered sugar. Begin rolling both the cake and Bonmat and lay it so that the end is on the
bottom, so it doesn’t unroll. Place on cooling rack.

For the filling, beat cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth.
Carefully, unroll the cake. Spread the cream cheese mixture over the cake, but not all the way to the ends as
it will be squeezed out when you roll it. Re-roll the cake. Wrap it in plastic wrap and refrigerate at least one
hour. Sprinkle with powdered sugar before serving.