Tag Archives: Gospel

Thanksgiving, and the Verdict – Triple Silken Pumpkin Torte

26 Nov

Hello again, everyone!
I hope you all had a wonderful Thanksgiving, full of family, friends, love, great food, and of course thankfulness. :) I had a great double thanksgiving–one on Thursday, and one on Friday! I love this time of year. There are so many things to be thankful for– for my family with all their wonderful imperfections and amazing love, for my friends with all their steadfast support, for the blessing of an education, for the opportunity to live in this great country (despite its issues), and most of all for the free Grace we’ve been given in Christ. It’s times like these when I am reminded most that I am still a work in progress–I fail so many times, but with His gift of the good news of grace I can stop trying to be perfect with my own will power, stop feeling guilty, and instead turn my life into a living sacrifice (Rom 12:1) out of gratitude for what He’s done for me. And I can hold onto this and be full of gratitude despite my circumstances. And gratitude is what Thanksgiving is about, right? This is a perspective I must remember and foster all year round. What are you thankful for this year? It could be a job in these tough times, a new friend, warm Fall clothes, a fabulous new book? Leave a comment below to share what you’re thankful for!

What did you eat for Thanksgiving? On the first Thanksgiving I had with one half of my family, we had a lot of delicious Vietnamese food, and then on the second day, a more traditional fare of Cornish game hens and all the wonderful sides that go along with it (chestnut stuffing, SO YUM). Of course, we dug into the Triple Silken Pumpkin Torte that I shared with you all on Wednesday!

First slice

Since I had never made this torte before, and wanted to save cutting into it for our Friday dinner, I didn’t know exactly 100% what to report back on the flavor, or what I might have changed in the recipe at the time of my first post. Here’s a little update on all of that, based on my preferences, so you have  some ideas on how you might want to alter the recipe for the future.

Tastes: I loved this torte! As someone who isn’t a huge fan of the homogenous pumpkin filling in traditional pies, and who appreciates a greater mix of flavors, this was the perfect Thanksgiving dessert for me.

  • One thing I loved about this pie was the pumpkin/ginger flavor. I opted to use fresh ginger root instead of the more common ground ginger spice (in the little jar from McCormick or the like) and it was phenomenal! I’ve tasted many desserts made with that powdery-like cabinet spice, and never really thought much of the flavor it brought through. On the other hand, I noticed that the fresh ginger immediately made my ingredients fragrant and heavenly smelling. A big plus! This may be because of my strong affinity for ginger, so you may or may not agree with me, but I think this addition really added a wonderful dimension to the torte. Verdict: Stick with fresh ginger.
  • I was a little concerned that the maple cream layer didn’t have enough maple taste–when I tasted it before I put it into the mold, it tasted more sour (like the creme fraiche) than maple-y. After I got feedback from my family, however, they loved how the cream layer tasted, and thought that more maple sugar would have overpowered the pumpkin layers and not really allowed them to shine. Verdict: Keep the cream layer sweetened with 4 tsp. maple sugar. :)
  • The top layer (caramel pumpkin chiboust) was very sweet! I moderately liked the way it tasted, but my family likes subtley sweet desserts, and commented on this strongly sweet flavor. To remedy the possibly over-sugary taste, next time I will reduce the amount of caramel made, or allow it to “burn” a little longer to get a warmer flavor, or both! Verdict: Modify top layer recipe to contain less sugar, or cook the caramel longer.

Textures: The overall texture of this torte was very light, which I enjoyed. Although each slice contains a lot of carbohydrates and fats, the texture made me believe I wasn’t eating a ton of dessert.

  • The pie crust recipe used was the typical short crust pastry (recipe in this post) that I utilize in most of my pie desserts. It’s formulated for tarts and the like, because its higher flour to fat ratio makes it crumblier rather than flakier. However, I find it so easy and almost just as tasty as real pie crust (I’m not super picky in this area). It’s flaky enough for not containing any shortening, but I would really have loved to get the traditional pumpkin pie feeling of a real pie crust in this torte. Especially since the filling is so light, I would have liked to feel a heavier crust. Verdict: Next time, use a pie crust.
  • The term that describes this torte is silken, so the fact that I didn’t add gelatin to the top layer really screwed that part up. The top layer was more of a very light mousse-y texture than a silken, creamy texture. The lightness of the folded-in egg whites needed to be complemented by the stabilization of gelatin, but wasn’t, which resulted in quite a foamy top layer. This created a bit of interest because the torte got lighter in density as you rose up the layers, but even so, I really made a mistake in not adding the gelatin. There was very little “silken” nature, and because there was no gelatin, I doubt that what I made qualified as a true “chiboust.” Verdict: Don’t skip the gelatin! The recipe in the post reflects this addition.

Second Slice

There you go–a little bit of my personal take on Thanksgiving, and a little bit of my deliberation over perfecting this recipe. I hope this helps any of you who were thinking about making this treat for a holiday meal/party/potluck, and who wanted a little bit more information on the final taste test! Are there any other tweaks or alterations you would make? Any tips that pop into your mind that would make this torte more phenomenal? Please let me know in the comments! I appreciate constructive criticism–I love to learning about baking, and it can only make me better, right? :)

Have a great Thanksgiving weekend, friends! I’ll be reuniting with a bunch of old school friends that are in town for the holiday. It’s going to be pretty epic, and I am way excited!

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