Fusion cuisine is gastronomy which combines components of different culinary traditions. This pumpkin lasagna recipe is my combination of American pumpkin dessert and Italian sweet lasagna. It turns out to be the ideal autumn dessert in your house. You will need 12 minutes to prepare it and 30 minutes to cook. Here is the recipe:
Ingredients:
For crust:
- 1/2 cup butter, room temperature
- 1 cup all-purpose flour
- 1/2 cup toasted hazelnuts (or pecans or walnuts), chopped
- For cheesecake layer:
- 8 oz. cream cheese, room temperature
- ¾ cup confectioner’s sugar
- 1 cup heavy cream, whipped (or whipped topping)
For pumpkin layer:
- 15 oz. pumpkin puree
- 3 packages vanilla instant pudding mix
- 2 ½ cups milk
- 1 teaspoon cinnamon
For topping:
- 1 cups heavy cream, whipped (or whipped topping)
To garnish (optional):
- 1/4 cup toasted hazelnuts (or pecans or walnuts), chopped
- chocolate curls
Instructions:
- Preheat the oven at 350°F/180°C/Gas Mark 4, and spray 9×9 inch baking pan.
- In a medium bowl, combine butter, flour, and 1/2 cup hazelnuts/pecans/walnuts. Then, press into a sprayed baking pan, place in the oven and bake for 15 minutes. Remove and allow it to cool completely.
- Combine cream cheese and confectioner’s sugar until it’s fluffy and light; add 1 cup whipped cream/ whipped topping and mix to incorporate. Spread over cooled crust. Place it in the fridge while preparing the pumpkin mixture.
- In a separate bowl, using an electric mixer, whisk vanilla instant pudding mix and milk together; add cinnamon and pumpkin puree and whisk until it’s smooth. Next, spread over top of cheesecake layer.
- Then, spread remaining 1 cup of whipped cream/topping. To garnish, sprinkle chopped hazelnuts/pecans/walnuts or chocolate curls (if desired). Place in the fridge for 3-4 hours to set. Slice and serve.
Buon Appetito!
