Fall baking inspiration arrives from the Louisville Courier Journal’s extensive recipe archive, featuring five distinct pumpkin desserts ranging from flan to praline cheesecake. The collection highlights seasonal treats designed for home bakers seeking alternatives to standard autumn pies.
Pumpkin Flan and Pie Recipes From Louisville Bakeries
The dessert lineup opens with a pumpkin flan recipe courtesy of Seviche, located at 1538 Bardstown Road in Louisville, Kentucky. Yielding approximately ten 4-ounce servings, the flan requires 1 cup of water, 3/4 cup of sugar, 14-ounce cans of both evaporated and condensed milk, 10 egg yolks, 1 teaspoon of vanilla extract, 8 ounces of Pumpkin Real Infused Syrup available at Liquor Barn, and 1 cup of pumpkin purée. Bakers melt the sugar and water to create a caramel coating for aluminum molds, blend the dairy, egg yolks, and pumpkin, strain the mixture through a fine mesh sieve, and bake it in a water bath at 350 degrees for about 45 minutes before a four-hour refrigeration period.
For a traditional option, Annie May’s Sweet Cafe at 3110 Frankfort Avenue supplies a gluten-free pumpkin pie recipe. Designed for a 9-inch unbaked gluten-free crust, the recipe combines 16 ounces of pumpkin, two eggs, 3/4 cup of sugar, 1/2 teaspoon of salt, cinnamon, ginger, cloves, and 1-and-1/2 cups of rice milk. Baking takes 45 minutes at 350 degrees.
Cheesecake, Roulade, and Bundt Cake Additions
Porcini at 2730 Frankfort Avenue contributes a pumpkin praline cheesecake that yields 12 slices. The cheesecake features a ginger snap crust, a praline topping made with pecans and brown sugar, and a filling combining 2 pounds of softened cream cheese, sugar, flour, spices, eggs, solid-pack pumpkin, vanilla, and 3 tablespoons of bourbon. Baking in a water bath at 325 degrees takes roughly one hour and 45 minutes.
The Bakery at Sullivan, located at 3100 Bardstown Road, provides a pumpkin roulade recipe that makes one roll. The filling utilizes four 16-ounce packages of cream cheese, butter, confectioners’ sugar, and vanilla. The cake portion mixes eggs, pumpkin, sugar, baking soda, pastry flour, and cinnamon, baking on a half sheet pan at 350 degrees for 10 to 13 minutes before rolling.
Wiltshire Pantry at 901 Baxter Ave rounds out the selection with a pumpkin chocolate chip bundt cake serving 10 to 12 people. The cake incorporates granulated sugar, vegetable oil, eggs, vanilla, all-purpose flour, chocolate chips, baking soda, cinnamon, nutmeg, salt, cloves, and a 15-ounce can of pumpkin. A chocolate glaze made from semisweet chocolate chips, butter, corn syrup, vanilla, and kosher salt finishes the dessert.
Fall Baking Questions
What ingredients are needed for the Seviche pumpkin flan? The recipe calls for 1 cup of water, 3/4 cup of sugar, evaporated and condensed milk, 10 egg yolks, vanilla extract, 8 ounces of Pumpkin Real Infused Syrup, and 1 cup of pumpkin purée.
How long does the Porcini pumpkin praline cheesecake bake? The cheesecake bakes in a water bath at 325 degrees for roughly one hour and 45 minutes until the center is just set.
Where are the featured bakeries located? The contributing establishments include Seviche at 1538 Bardstown Road, Annie May’s Sweet Cafe at 3110 Frankfort Ave, Porcini at 2730 Frankfort Ave, The Bakery at Sullivan at 3100 Bardstown Road, and Wiltshire Pantry at 901 Baxter Ave, all in Louisville, Kentucky.
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