Just a perfectly happy little sugar pumpkin filled with cheesecake deliciousness!

FMITK x Pigment: The Recipes

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Thank you to everyone who made it out to Pigment today for the FMITK tasting!
Below you’ll find recipes for the items I served today, as well as links to the items I featured from the shop.

Fresh Goat Cheese and Ricotta Crostata with Vanilla Tomato Jam

Grab the full recipe, complete with step-by-step instructions here: Fresh Goat Cheese and Ricotta Crostata with Vanilla Tomato Jam

 


Bourbon Maple (inside of a) Pumpkin Cheesecake

This is a variation on a previous recipe: Saffron and Cardamom (inside of a) Pumpkin Cheesecake

Here’s what’s been updated for this version:

the filling

2 8-oz packages of cream cheese, softened
1/2 cup Noble Tonic 01: Tuthilltown Bourbon Barrel Matured Maple Syrup
1 tbsp lemon juice
2 eggs

That’s it!
Follow the remaining ingredients and directions from the Saffron and Cardamom (inside of a) Pumpkin Cheesecake recipe and you’re on your way!


Bourbon Maple Roasted Pumpkin Seeds

1/4 cup butter
2 cups raw pumpkin seeds,washed and dried
2 tbsp Noble Tonic 01: Tuthilltown Bourbon Barrel
1 tsp flaky sea salt

Preheat oven to 350F. Line a large baking sheet with parchment paper. In a largeskillet over medium-low heat, melt the butter and stir in th eseeds. Stir constantly and cook until the seeds turn slightly brown in color, about 10 minutes. Remove from heat and drain off any excess butter.

Stir in the maple syrup until the seeds are thoroughly coated. Spread the seeds out onto the prepared baking sheet.

Bake in the preheated oven until crisp and golden brown, about 30-45 minutes, stirring mixture every 10 minutes.

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