This is what you do when you have extra black sesame paste.
1 1/4 cups flour
1/8 teaspoon salt
1/2 cup refrigerated black sesame paste
1 large egg, lightly beaten
2 cups canned pumpkin
3/4 cup packed light brown sugar
3 eggs beaten
1 1/4 cups heavy cream
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
Whisk together the flour, sugar, and salt. Using a pastry cutter, cut the chilled black sesame paste into the dry ingredients. Add the egg and stir the dough together with a fork. Form a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
On a lightly floured surface, roll the dough 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges. Freeze for 30 minutes while you preheat oven to 400 degrees F.
Remove pie shell from freezer. Line pie shell with foil and fill with pie weights. Bake on a baking sheet on the center rack for about 20 minutes. Remove parchment paper with pie weights. Bake for 10 minutes more until it is slightly browned. Cool on rack for 10 minutes while you make the filling. Lower the oven temperature to 350 degrees F.
In a separate bowl, whisk together the pumpkin, brown sugar, eggs, heavy cream, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes.
Can you say “Nut” and “Balls” together?
Softened unsalted butter, for the pan
3 2/3 cups pastry flour, sifted
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes
1 1/3 cups superfine sugar
4 large eggs, at room temperature, beaten
One 15-ounce can solid-pack pumpkin
1 cup seedless golden or dark raisins
1/4 chopped walnuts
1/2 teaspoon cinnamon
1 tablespoon sugar
- Position a rack in the center of the oven and preheat to 400˚F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
- Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I minute. Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
- Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Mix together nuts, cinnamon, and sugar then sprinkle on top of muffins.
- Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
- Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
I worked with this recipe.