A Taste of Tradition

‘Tis the season to gather with family and friends around a picturesque table for a fabulous feast while giving thanks and celebrating tradition. For many, a Thanksgiving meal is incomplete without one essential ingredient: pumpkin.

Chef Nicholas Maresh, owner of The Old Main Street Bakery in Rosenberg, executive pastry chef and Rosenberg native, shares two traditional recipes – Pumpkin Pie and Pumpkin Roll – that celebrate the warmth and comfort of this holiday flavor.

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Old Main Street Bakery Pumpkin Pie

¾  Cup granulated sugar
1   Teaspoon cinnamon
½  Teaspoon nutmeg
2   Large eggs
1  Can (15 oz) Libby’s pure pumpkin
1  Can (12 fl. oz) evaporated milk
1  Unbaked 10-inch pie shell

Mix sugar, cinnamon and nutmeg in small bowl. Beat eggs in large bowl. Mix in pumpkin and sugar mixture. Slowly add evaporated milk. Stir until fully incorporated. Pour into unbaked pie shell.

Bake in preheated 350^oF oven for 45 minutes or until a knife inserted near the center comes out clean. Cool on wire rack for two hours. Serve or refrigerate to enjoy later.

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Old Main Street Bakery Pumpkin Roll

Cake:

¼  Cup powdered sugar
¾  Cup all purpose flour
½  Teaspoon baking powder
½  Teaspoon baking soda
½  Teaspoon cinnamon
½  Teaspoon nutmeg
¼  Teaspoon salt
3   Large eggs
1   Cup sugar
1   Cup pureed pumpkin

Filling:

1  Package (8 oz.) cream cheese at room temperature
1  Cup powdered sugar
6  Tablespoons butter
1  Teaspoon pure vanilla

For Cake:

Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in small mixing bowl. Beat eggs and sugar in large bowl until thick. Mix in pumpkin. Mix in flour mixture. Spread evenly onto a 15 x 10 inch greased and lined pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto wax paper sprinkled with powdered sugar. Carefully peel off the wax paper that is on top and roll up cake and wax paper, starting with the narrow end. Cool on wire rack.

For Filling:

Beat cream cheese, powdered sugar, butter and vanilla in small mixer. Unroll cake. Spread cream cheese mixture over cake. Reroll cake. Refrigerate at least one hour. Cut and serve.