As seen on KAPP-TV Good Morning Northwest
October 29, 2008

Pumpkin Pecan Scones
2 cups all purpose flour
1/3 cup light brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/4 cup toasted and chopped pecans
1/3 - 1/2 cup buttermilk
1/2 cup canned pumpkin
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
2 teaspoons turbinado sugar

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the pecans. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges. Place the scones on the baking sheet. Brush the tops of the scones with the heavy cream and sprinkle a little Turbinado sugar on top.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 8 scones.

Spiced Rum Pumpkin Cheesecake

For crust
1 cup graham cracker crumbs or gingersnap crumbs
5 tablespoons unsalted butter, melted

For filling
1 1/4 cups sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 8-ounce packages cream cheese, room temperature
1 15-ounce can solid pack pumpkin
1/4 cup spiced rum
3 large eggs
3 egg yolks
1 cup heavy cream

Make crust:
Preheat oven to 325°F. Combine cookie crumbs and butter until moist crumbs form. Press onto bottom and of 9-inch-diameter spring-form pan. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.

Make filling:
Whisk together sugar and spices, set aside. Using an electric mixer, beat cream cheese to soften it. Add sugar mixture and beat until smooth, scraping down the sides of the bowl twice. Add pumpkin and rum; beat until blended. Add eggs, yolks and heavy cream; beat until combined. Transfer to crust. Set in roasting pan.

Pour enough hot water into roasting pan to come 1 inch up sides of spring-form pan. Bake cake until top center is slightly wobbly when shaken and the center temperature is 150 degrees, about 1 1/2 hours. Remove from roasting pan and remove foil. Cool to room temperature. Chill at least 4 hours. (Can be made 2 days ahead.)