Chef Peter Davis of Henrietta’s Table in Boston searches out sugar pumpkins for his Whoopee Pies and rounds up unusual varietals such as cheese and red curry for his heirloom pumpkin soup. Davis’ first book, Fresh & Honest, hits stores in November.
Yields 6 pies
3/4 cup sugar
1/4 cup oil
1 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp baking powder
1/3 cup fresh pumpkin puree
1/2 pint heavy cream
1/2 tbs confectioners’ sugar
1/4 tsp cinnamon, freshly grated if possible
Preheat oven to 325 degrees Fahrenheit.
Mix sugar and oil together in a medium-size bowl and add eggs.
Sift flour, baking soda, salt, cinnamon, nutmeg and baking powder together into a medium-sized bowl. Add to sugar-and-eggs mixture. Add pumpkin puree.
Place in refrigerator to set, about one hour. Use a medium-size ice cream scooper to create 12 balls approximately twice the size of a marble, and use your hands to give a rounder shape.
Place on sheet pan and bake for about 12 minutes, or until a toothpick comes out clean.
Whip cream into stiff peaks, adding sugar and cinnamon while whipping.
Add a medium-size dollop of the cream between two pumpkin cakes to create the sandwich. Serve.