Ruining Traditional Italian Desserts with Pumpkin
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- Опубліковано 18 лис 2023
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For several years now, we've been adopting a strange Thanksgiving tradition: "ruining" traditional Italian desserts by PUMPKIN-IFYING them!
I love pumpkin everything, from pumpkin pie to Pumpkin Spice Lattes. Several years ago I begged Eva to make pumpkin cannoli, and the result was... not great. Every year since we've tried a different recipe (unsuccessfully so far), and this year will be no different.
In this video, Eva's going to try pumpkin spicing up a few classic Italian desserts and HOPEFULLY not ruin them this time. Maybe we'll stumble upon a delicious discovery along the way...
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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Check out the traditional recipes for these desserts here:
PANNA COTTA - www.pastagrammar.com/post/pan...
ZUPPA INGLESE - www.pastagrammar.com/post/zup...
STRUDEL - www.pastagrammar.com/post/ita...
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And because we think it came out great, here's how to make Eva's alternative squash strudel filling:
Ingredients
- ½ cup (80 g) raisins, or to taste
- 6 dates, chopped
- Fireball whiskey
- 3 tablespoons (45 g) unsalted butter
- 20 ounces (565 g) butternut squash, peeled and chopped into small pieces
- 1-2 sprigs fresh rosemary, stem removed
- Pumpkin Pie Spice, to taste
- 4 ½ tablespoons (60 g) brown sugar, or to taste
- ⅓ cup (50 g) chopped pecan nuts
- A pinch of grated lemon zest, to taste
Soak the raisins and chopped dates in a bowl with Fireball whiskey to cover. Meanwhile, melt the butter in a large pan over medium heat. Add the chopped squash, rosemary, and a sprinkle of Pumpkin Pie Spice. Sauté for 5 minutes.
Add the sugar and about 1 ounce (30 ml) of Fireball. Bring to a simmer and cook for about 3 minutes. Drain the raisins and dates and squeeze the excess liquid out. Stir these and the pecan nuts into the squash. Continue to simmer until the excess liquid has thickened.
Turn off the heat and stir in the grated lemon zest. Proceed to follow the normal strudel recipe (see above).
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#pumpkin #pumpkinspice #thanksgiving
Have any ideas for a pumpkin-ified Italian dessert I can horrify Eva with? Let us know and maybe we'll make it for our Thanksgiving!
The whole gelato video made either with pumpkin gelato; or pumpkin coffee, cake, brioche etc.
Pumpkin panettone bread pudding
Florentine zuccotto - it is supposed to be pumpkin shaped, but I’ve never seen one pumpkin flavored.
I put my idea in the wrong place. Oops!😂😂😂
I think the pannecotta would have been better with a caramel and walnuts ontop instead of chocolate and pistacio
Here's my suggestion for the "Zucca Inglese": Make a pumpkin bread and slice it. Use rum or just a simple sugar syrup to wet it and plain custard in between the layers. It would be amazing. Chocolate I am not sure. I would leave it out, but you could try it.
I was going to suggest a similar change. Maybe if you made your sponge cake pumpkin flavored and instead of Fireball maybe a maple brandy?
If you wanted to make it like a PSL, what if when you divide your custard instead of making it chocolate how about coffee flavored? If not then don’t divide it to flavor it chocolate.
@@susanherbert3014 or caramel?
Or maybe the holiday Puerto Rican drink Coquito
Try putting a pecan praline crumble on top of the spiced pumpkin panna cotta - with or without the chocolate
yes exactly, rum would have been so much better.
I don’t care what anyone says. Pumpkin ravioli and totellini is AMAZING
Have you had it with sage butter? Amazing ❤
@@lisastroman8125 YES! The. Best!
pumpkin (squash) gnocchi or pumkpin risotto are also delicious
My daughter makes a meatless lasagna using sweet potatoes. Could use pumpkin as well!!
Kind of a tangent but, pumpkin gnocchi is amazing too
Maybe use amaretto instead of fire ball.
Rum and coffee on pumpkin bread, and amaretto in the custard.
The pumpkin panna cotta needs a topping of caramel and pecans.
I do like the combination of chocolate and pumpkin, but that sounds delicious!
I was thinking of the same except roasted pumpkin seeds 😊
Or maple syrup & toasted pumpkin seeds
I’m glad I wasn’t the only one thinking this. The chocolate, as a topping was just strange.
That sounds Texan
You should do a episode where you go over an Italian holiday that doesn't exist in America
Easy befana and Immacolata 8 dic and 6 jan
Dickinson Pumpkin has a long and famous history. This is one of the varieties that Libbey's uses in its pumpkin pie filling.
A medium to large tan squash, weighing from 10-40 pound… not quite a pumpkin 🎃 it’s more a squash in shape and density.
Eva’s reaction to the pumpkin panna cotta was television magic.
How about a pumpkin gnocchi with nutmeg and cinnamon in a apple braising liquid sauce?
I'm italian, and I approve this, that's really ingenious also because there is quite a tradition for sweet gnocchi so it falls well in that category
I make a winter squash/sweet potato gnocchi in the colder season with butter sauted apple/pears/quince with tart berries(fresh or dried) with sage and pumpkin seeds.
Absolutely love all pumpkin desserts...they ARE Thanksgiving. So I totally get where Harper is going with this. And God bless Eva for indulging us crazy Americans. You two are the best.
Pumpkin is just another member of the squash family. It’s different, but no more different than butternut squash is from acorn squash.
I was going to say that all pumpkins are squash, but not all squash are pumpkins.
...and the scientific genus name is Cucurbita.
Just avoid those big round orange ones designed for Hallowe'en. They taste of nothing.
That’s not true.
@@helenswan705 the ones you typically carve for jack o’ lanterns? Those are never meant for eating.
Libby grows Dickinson squash, not the typical pumpkin. The spice is what brings any squash or pumpkin to life, yams can also be substituted. Fragelico may have been a better liquor than Fireball, fun episode, Eva is so expressive!
i think the cinnamon in the fireball would work better. Frangelico is more hazelnut based. cinnamon complements butternut squash perfectly. i make a BN squash tajine and it's so good with a variety of spices along with cinnamon
I'd have used a caramel and/or nut based topping for the panacotta
Pumpkin cheesecake is one of my favorites. With a brown sugar pecan topping.
I want this!
I don’t like pumpkin spice anything, pretty much, but a pumpkin cheesecake is like the best of two worlds for me. I love pumpkin pie; I love cheesecake. They are actually made quite similarly, and don’t detract from each other, in my opinion, when combined.
Agree. I've used squashes as well and it works!
In Australia we also call the
" butternut squash " a butternut pumpkin ..so I agree with Ava....what we call squash is anything similar to zucchini.
Yes this 👆🏻 is correct. Butternut is a pumpkin and zucchini is a summer squash. Pattypan is squash too. Greetings from Tasmania Australia 🌏
@@heartshapedisleall pumpkins are called winter squash
I'm completely mystified at Harper's insistence on butternut PUMPKIN being squash because not only - as stated by crankiemanx - do we call it pumpkin in Australia but it also tastes similar to other pumpkins to me and its flesh is solid and orange while the vegetables I know as squash are watery with translucent flesh. The power of language! In Australia we tend to use the various pumpkins interchangeably in recipes although people have their favourites. When I was growing up, Australians tended to simply have pumpkin baked along with other roast vegetables or in pumpkin soup although these days we are much more influenced by other cultures and do all different things. Pumpkin pie has never taken off here and I don't think I'm a fan ... I love pecan pie though. I have to say roast pumpkin is still my favourite but if I were inclined to make strudel I'd certainly give Eva's a try. It does look good.
Okaaay. So Pavlova is a typical Australian and New Zealand dessert and the thought crossed my mind - Pumpkin Pavlova - lovely alliteration but the idea is disgusting really ... however, you know how when you google something always turns up ... someone has created a fall Pumpkin Pavlova so Eva may wish to do her own version. I'd be very curious to see if she made something she liked. bonnibakery.com/pumpkin-pavlova/
[EDIT: I got the brief wrong, it's using pumpkin in Italian desserts not just any dessert - anyway, I think pumpkin pavlova is still worth checking out just for the hell of it. ... Now I see Italy has a similar dessert to pavlova - Boccone Dolce - so perhaps you could do a Pumpkin Boccone Dolce.]
@heartshapedisle2013 *waves in Tasmanian* so glad there's another Tassie person who loves this channel!
@@sese8976 we just call them pumpkins 😉
I was expecting Captain Morgan spiced rum to soak the raisins. Happy Thanksgiving to Eva, Harper, and their PGians.
Larry and I are laughing hysterically watching the two of you do this. After the taste test I’m guessing it tastes like a rich pumpkin pie filling without the crust. I’m going to do the real Pumpkin pie on Thursday. When i use the Libby my “secret” is to double the spices called for on the can. Way more delicioso!
I cooked my thanksgiving meal today. I had a little pumpkin (libbys) pie filling left, poured into 3 ramkins and baked them in a water bath for 20 minutes. Delish, pumpkin pie, no crust!
HI, midwestern american here- keep in mind that sweetened cream cheese goes well with pumpkin desserts, also using ammaretto flavoring instead of vanilla works well. And also, strong ginger bread also goes well with pumkin. Praying for success!
You should try empanadas de calabaza (Mexican pumpkin empanadas). I’m guessing you must have them in Arizona. Even more intensely pumpkiny than pumpkin pie. My grandmother’s were amazing. Empanadas de camote (sweet potato) are pretty similar, and pretty spectacular also.
Definitely available at almost any Mexican bakery in Tucson.
My Italian American mom made all the Italian deserts and all the American ones. She made great pumpkin pie and great cheesecake both Italian and NY style and for the fall season she made pumpkin cheesecake and pumpkin cheese pie. She made traditional pumpkin pie filling and traditional cheesecake filling and layered the pumpkin filling on top of the cheesecake(Italian or NY) in a pie shell. For NY style, she could swirl the pumpkin filling into the cheesecake mixture and bake as usual.
omg!
Pumpkin pizzelle, I haven't seen you two make even regular pizzelle.
As soon as the words "Pumpkin panna cotta" were uttered, I already knew it simply can't go wrong.
In Mexico we call pumpkins squash period! So knock it off Harper 😅 I instead try to Mexicanize some recipes and pumpkin pie is definitely one of them. I use what we call calabaza en tacha (Pumpkin in syrup) by cooking it in piloncillo, orange zest and Mexican cinnamon and pumpkin spice. So good! And in my opinion tastes more pumpkin like than the traditional version. And being that I’m a New Englander and adore pumpkin anything I also make my own lattes at home but I make my own caramel pumpkin spice flavor using the good ol fresh pumpkin 🎃, game changer. The caramel can be used on fancy toast aka toasted pound cake, as a topping on pumpkin bread or on top of ice cream! My poor family 😂 they have been my Guinea pigs for years when I test new recipes ❤
can I sign up for your recipe blog???
@@Ann-pn9or 🤣 i should make blogs huh. I'm just a foodie who likes to experiment 💞
Hearing Eva call panacotta disgusting is one of the funniest things ive heard in a long time.
I made fermented pumpkin muffins once, and they were the hands down best pumpkin muffins I ever had. I had roasted and mashed the pumpkin myself, and added the pumpkin spice into the pumpkin purée. I made several batches, and I was tired. But I still had more pumpkin. I put it in the fridge, and didn’t go back to it for a week. By then it was bubbly and had that ferment smell. I used it anyway, because I figure people ferment things all the time. They were better than the unfermented batches.
Interesting!
I lived near Brescia for about half a year while I taught English in Italy, and my host mother made homemade pumpkin gniocchi. They were DELICIOUS. That woman could cook!
I was already planning to do a "pumpkin" pie with butternut squash instead of pumpkin. Now, I'm doing the strudel. 😁
It's far superior.
Hogs and hippos love pumpkin... What does that tell you?
Pumpkins is squash is pumpkin. The typical jack o lantern pumpkin is the same species as zucchini and acorn squash. Other things sold as pumpkins are the same species as butternut, and others as hubbard and kabocha squash. The only thing they have in common is their shape.
Butternut squash pie is superior to the usual pumpkin pie or to sweet potato pie...I can't describe the flavor difference, but it's tasty, so @matthewharris2971, it's worth trying if you're looking for a custard-based dessert sometime.
My dessert pie ranking: 1: Pecan, 2: Apple, 3: Butternut, 4: Blackberry, 5: Sweet Potato, 6: Pumpkin (as long as it doesn't have nutmeg). 999: any pie with nutmeg, 1000: Cherry pie w/ cinnamon and/or nutmeg (yes, such an abomination does exist). Peach, cherry, and coconut custard pies are also good, but plain egg custard ranks pretty low for me. If you don't grow your own pie pumpkins, and can't get them at a decent price, then Libby's is the best canned pumpkin on the market. (The pie crust is also important, I usually use the King Arthur Flour all-butter pie crust, but pre-made all-lard pie crusts are available and those are also pretty good; liquid oils don't work and vegetable shortening isn't properly flaky, though I avoid Crisco for other reasons.)
Strudel may be better than pie, but I'm not sure how to strudel-ify pecan pie, since the first three ingredients are sugar, butter, and pecans (in that order)....
Pumpkin Panettone!
@JA99 Oh, for God's sake, don't put Eva through making panettone again!
@@ps5801maybe this year she can show us Pandoro?
@@ps5801 must have missed that episode lol
Pumpkin Spice is NOT pumpkin flavor. It’s a mixture of spices, usually including cinnamon and ginger. No pumpkin in PSL, guys.
Is it like curry for sweet stuff?
he had explained that to her. first listen, than criticize.
It’s basically the spices you’d flavor pumpkin pie with… That’s why it’s called pumpkin spice.
It’s the things that go well with pumpkin (but it’s not pumpkin). Usually cinnamon, and things like cloves, cardamom, cloves-all those earthy spices.
Is pumpkin spice significantly different from gingerbread spice?
Eva's Mangia Harper reaction to his strudel idea was the best southern "Bless your Heart" (GFY)
I would think to use Baileys for the "Zucca Inglese" to sprinkle on the cake. That would give a nice flavor with the pumpkin and chocolate custards.
A pumpkin panettone would be out of this world. I'm envisioning pumpkin batter with pumpkin spice and bits of craisins, golden raisins, chocolate chips, pecans and crystallized ginger. Not too many chocolate chips, because chocolate can overpower the pumpkin flavor. I'm with Harper, love this time of year where everything turns up pumpkin. I don't know about Fireball, it's like those red hot candies from my childhood. I would probably just use regular rum and let the pumpkin flavor shine. The strudel looks like a excellent appetizer or side dish. In the American south, they make fabulous sweet potato pies.
Libby’s uses mostly Dickinson pumpkins which is a cross between a Halloween type pumpkin and butternut squash. Squashes love to interbreed in the garden, and many people (including me) swear by canned butternut squash because it tastes a lot like sweet potatoes (and let’s not get into how that’s not a potato here lol).
The pumpkin panacotta sounds delicious. Canned pumpkin is absolutely the way to go. It takes hours to reduce a fresh pumpkin to use in a dessert.
Kind of glad that I'm not American, because I really love pumpkin as a roasted vegetable and in soups, and I feel like all the American pumpkin flavored things would ruin it for me.
Yay
The industrial food companies ruin it for us, too. :/ That said, home made pumpkin desserts are really good, even with the canned pumpkin - it is specially grown to make desserts like pumpkin pie, or pumpkin bread (similar to banana bread), or pumpkin spirals with cream cheese and pecan filling - all very good. It is important IMO to not make the desserts similar in taste to the savory, or it just seems like a good recipe not made quite right.
and I was just reminded of pumpkin (squash) risotto!
The squash strudel looked amazing. Rosemary and orange are best friends and probably make this dessert the best.
Chocolate and pumpkin are amazing together, no idea how the heck you’ve missed that
When I saw Fireball, my immediate reaction was, "Oh dear God! They have no idea on how strong that is."
I hope I'm wrong. I haven't finished watching the last one, but that's probably going to be really bad.
The best pumpkin to use in soups, ravioli, and desserts is…. Butternut squash.
Start with a whole FRESH pumpkin; cut in half or quarters, remove the seeds, roast in the oven on a sheet pan until tender, about an hour at 350°. Once the pumpkin is roasted, let it cool, remove the pumpkin meat, the run through a food mill to make it beautifully smooth.
Next make the custard by combining the pumpkin with milk, sugar, egg YOLKS and of course, cinnamon, nutmeg and ginger. Cook on the stove until the mixture comes to a soft boil, then add in softened gelatin. Pour into a bowl and allow it to cool at room temp.
In the meantime beat the egg whites with sugar and a pinch of cream of tarter; beat to soft peaks then add by thirds into the fully cooled pumpkin mixture to make a light, airy pumpkin chiffon. Pour it into a blind baked pie shell (I prefer to make a slightly sweetened shortcrust) and finally finish with a light sprinkling of cinnamon sugar. Refrigerate until it's fully chilled, at least 2 hours.
Lovely, light pumpkin chiffon pie, not too sweet and not a can of Libby's in sight! LOL!! HAPPY THANKSGIVING!
You forgot the Fireball. 😉
@@matthewharris2971 🤣😅
Libby's pumpkins are a variety of butternut squash per Southern Living:
Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin. And that's true, in the sense that any hard-skinned squash can be called a pumpkin because there isn't a botanical distinction for what makes a pumpkin, a pumpkin.
The Dickinson pumpkin is a variety of squash belonging to the Cucurbitaceae family or gourd family, which also includes melons and cucumbers. Longer and tanner than the round, orange sugar pumpkins we typically think of when we think of pumpkin pie, the Dickinson pumpkin variety more closely resembles squash. In fact, its closest relative is butternut squash.
You are welcome.
I agree with Harper about the chocolate on the panacotta, when I saw her add it, I thought I’ve never seen them together.
In Australia we call a butternut squash a pumpkin too. They taste just like pumpkin.
A squash to us is the little guys with soft skins.
I Luv you're bantering. You two are a "PERFECT MATCH". Thank you for sharing
yourselves with the world. Happy Thanks Giving!
Ava is such a good sport. 🤣 Just so y'all know, Libby's pumpkin is THE best canned pumpkin to use. Most bakers on YT agree other than those who grow their own specific heirloom pumpkins and who the heck has time for that?!? 🤣 Myself and many others have tried organic canned pumpkin of all kinds, we always go back to Libby's. Why change what's already perfected?!? And this is coming from an organic, crnchy kind of gal. 🤣👍❤
that butternut squash strudel looks ridiculously delicious. fireball here i come! we grew SO many butter nut squash this past summer i've been looking for interesting recipes to incorporate them - Grazie Mille you two! PS i love pumpkin everything too, Harper
Yum. Pumpkin strudel is popular here in Romania. The pumpkins taste a bit more vegetal than I’m used to, but butter, sugar, and cinnamon are magical ingredients. :)
Pastiera napoletana/pumpkin grain pie, I made pumpkin ricotta cookies last week, last year i made pumpkin biscotti and pumpkin ricotta cheese cake
I am living in Brazil and here pumpkin goes well when cooked with sugar, shredded fresh coconut, a couple of cinnamon sticks and cloves if you like It. Cook stirring often until It is Golden brown. Lasts ages in the fridge. Super tradicional. BTW we always use the real fresh pumpkin for this, which needs to be peeled, cleaned and cut into little cubes.
Wait until Harper finds out that his beloved Libby’s is more closely butternut squash than the orange pumpkin he’s picturing
Gingersnaps instead of amoretti cookies in the strudel would be good. The pumpkin panecotta sounds delicious!
I had a friend who made something like a spaghetti sauce with pumpkin. Savory, with garlic and onion. Odd but kinda of good.
I think that is the one leg up our country has over every country. It seems like they are just not willing to play with flavor that is not traditional to their specific area. But we’re here in America literally come up with a new crap all the time. Sometimes it’s horrible but sometimes it’s amazing and I think this is the first video where I can proudly say I like the way we do things. It’s so much more fun and interesting to create new flavors then to constantly depend on the old ones
I have made pumpkin cannoli in the past. Impastata, mascarpone and fresh roasted pumpkin from a Kabocha (or other dry fleshed squash). They were PHENOMENAL!
FYI I'm Sicilian American
I grew up loving my grandmothers pumpkin pie, but she lived in the drier parts of the USA. I learned as an adult she never used pumpkin only squash for pumpkin pie.
The strudel di mele looks lovely
I vote for the strudel but use a pie pumpkin, always available at the holidays.
I’m a huge fan of pumpkin as well, and I would have thought the pumpkin cannoli would have been a winner!
how about pumpkin biscotti with pistachios?
I make pumpkin jam cooking it with sugar, a piece of cinnamon, a few cloves and coconut (freshly grated not too fine is much better). I think the coconut really works well with pumpkin/squash (we too have the same word for both :)), you should try.
The day after Halloween, I always head to the market to pick up my pumpkins for the rest of the holiday and winter seasons. I buy medium size regular pumpkins (which used to sell for $1, but this year they were $2.50) cut them in half, scrape out the seeds and oven roast until soft. Scrape the flesh from the skin (easy-peasy) and let it drain overnight in a colander set in a deep bowl in the fridge. Next day, measure out the roasted pumpkin pulp into 1 and 2 cup bags and freeze. The 2 cup are good for pies, and the one cup for pancakes, pumpkin bread and an add-in for my home made cheese sauce for mac and cheese. Libby's got nothing on me, lol.
Omg, her hair is SO PERFECT! 😍😍😍😍
As someone who does not like pumpkin or pumpkin spices, I still found this video fun.
Years ago I was in Rimini in November. They had "pumpkin" ravioli on the menu. The filling was lightly seasoned and tasted like butternut squash.
We are serving pumpkin spice panacotta at my work right now….and I LOVE it.
Also there is very little pumpkin in canned pumpkin. It’s mostly squash
I made a very nice pumpkin spice tiramisu.
To make it you make the basic tiramisu recipe but you add a small amount of pumpkin pie filling to the creamed egg filling.
Instead of regular coffee soaking the cookies, use pumpkin spice coffee.
Then sprinkle the tops with cinnamon and nutmeg.
For the pie filling:
1 ½ tsp cinnamon
¼ tsp clove
½ tsp ginger
½ tsp nutmeg
½ tsp salt
½ tbl butter
1 ½ can evap milk
1 cup sugar
1/8 cup molasses
4 eggs
1 can pumpkin
You guys lost me at fireball for the last 2 desserts 😂😂
Eva is right… Harper, technically speaking pumpkins are squash! Not the other way around… so really Eva is right :) and often can be substituted without those outside the kitchen knowing the difference :).
Pumpkin definitely goes with chocolate… pumpkin chocolate chip cookies are amazing… :)
Chocolate chip pumpkin bread is a favorite for Thanksgiving and Christmas
Thank you guys! Happy Thanksgiving!!!
I feel like the pumpkin cannoli could be great, so I have questions: 1) Was the shell made with pumpkin too? 2) Was the shell a chocolate shell? 3) How heavy was the pumpkin cream that filled it?
They have often cubed up pumpkin pieces in many groceries' frozen aisles to stay within a type of pumpkin. Although pumpkins are squash from the winter variety as well. Like so many winter ones like butternut and long gourd, when Eva chose a butternut, it is also a relative squash. In fact, Libby and several other pumpkin brands state it is their own, but that isn't true. They are mixing several squash families to meet the demand as the original Dickinson type is now in smaller production than initially used. As for a decent change, I would like to see another attempt on cannoli, but instead of the pumpkin mixed with the ricotta filling, perhaps starting the pumpkin pie filling process and then, when it's done from baking, etc., take that custard out of the pie and mix it into the ricotta to be a stronger pumpkin mixture than what was originally put together. And I'm sure people will enjoy it as it is more sweeter than normal with all the tastes of the cream. Either way, I think it's all delicious except that soup cake lol that one might need a few changes, like less alcohol and more layered pumpkin slices. Happy Turkey Day Pasta Grammar.
First - where I live, we call pumpkin and squash both by the same name (Kürbis)... so Eva really wins that argument
And second - I was actually inspired by your apple strudel video to make pumpkin strudel, with musquee de provence, because that's what I had. Added one apple for texture, but it was a hit...
Thank you! Happy Thanksgiving!
When you mentioned a strudel I reacted quite strongly thinking it would NOT work. In my opinion something about a strudel needs something acidic in the fruit like what occurs naturally in an apple or cherry. But then you lined the pastry with orange marmalade and incorporated raisins into the filling. Brilliant! I am now convinced.
And off subject but tangentially related, my last car was named Zucca. It was an orange Volkswagen (new) Beetle. 😆
That strudel looks amazing !
Eva & Harper, This is a beautiful holiday for America 🇺🇲 Please keep it that way. I ❤️ my Italian roots but still this is our fest. Happy Thanksgiving!! Ciao Al
@alfredsantella6477 Totally agree. Back off our American traditions please!!!!
@@KLeonardM yes especially stay away from hershey bleah..
@@icoborg Don't eat it! I like Hershey's amongst others. If you're American Happy Thanksgiving ✌️🇺🇲
@@KLeonardM Absolutely! Happy Thanksgiving to you and your family! ❤️✌️🇺🇲
Another amazing video.
Squash here in Australia is relatable to zucchini, and butternut pumpkin is just butternut pumpkin not squash. I love that last one the best 😍
I am Irish, so I didn’t grow up eating much in the way of pumpkin. However, since moving to North America over the last 17 years, the best pumpkin dessert I’ve ever had time and time again is a pumpkin pie toasted meringue on top.. so far still my absolute favourite pumpkin dessert.
Eva I vote for the pumpkin strudel. It looked amazing. I loved this video. Great job. ❤
Even canned pumpkin includes some winter squashes. Pumpkin is actually closer to yellow than orange, so they often include something like a Hubbard squash to make canned pumpkin.
I am excited to try the strudel recipe 😋
Happy Thanksgiving guys!! Thank you for you :) requesting a video on cannelloni
For the zukka inglese, maybe try soaking the cake with a milky chai tea, which has.the same pumpkin spice flavours, and make the custard plain pumpkin.
I'm dying laughing right now...best episode ever.
Glad for you who can appreciate, I personally hate pumpkin/squash (as an Italian for me it's the same thing). With all my respect and the appreciation I have for you both, pumpkin tiramisu and pumpkin cannoli should be considered a crime...
Pumpkin Zeppoli!!
instead of fireball, try Trader Joe Pumpkin Liquor
Come on already. Just make the pumpkin pie. There is NOTHING more thanksgivingy than a pumpkin pie with a dollop of whipped cream on it!
I think the strudel is the go-to here. Just making strudel dough is such an accomplishment that Eva makes look easy! Happy Thanksgiving to you!
High five Eva for bringing in real food instead of canned food. And I agree, squash is still in the pumpkin family. Happy Thanksgiving.
Howzabout pumpkin muffins with pecans or macadamia nuts , white chocolate chips and cranberries!!
That butternut squash streudel actually looks good. Maybe even with a kabocha squash! Lol! It's so exciting that Jay's streudel was featured!🎉 Eek! Thank you, Eva & Harper! ❤🇮🇹
This was fun. I love anything pumpkin, cinnamon etc. For the panna cotta I was thinking a brown sugar syrup consistency or caramel would go nicely on top with either a sprinkle of crushed walnuts or pecans. Have a wonderful Happy Thanksgiving 🍂🍁🍗🥧🍮
I'm not in the business of casually doubting people's sanity, but seeing Eva willingly put fireball in...anything... Also pumpkin panna cotta seems like it could be used in a pumpkin pie pretty well.
Just an opinion, here, y'all: canned pumpkin is terrible. It is so much better to use a real pumpkin, all we need to do is to poke a few holes with a knife and bake the whole thing in a baking sheet with some water in the bottom. When we stick a knife and it goes through the skin with no resistance , there we have it. Now we just wait until cool to open/scrape all the meat. It renders a bunch of pumpkin flesh at much cheaper price than a single can we buy at the market. It is worth the time and work, I promise.😊 with that you can make many different dishes. My favorite is pumpkin pudding with coconut and prunes syrup. But this year I am going to use it with coconut and walnuts, making Ava's beautiful strudel recipe. Thanks for the great videos, guys.❤
They all looked delicious. The pannacotta with caramel and crushed pecans and whip cream. You guys never disappoint. You both always make me smile
I love how Eva was trying to get Harper to shut up about the giant strudel by getting him to eat more. Most Italian thing ever! 🤣
I think I would go with a caramel topping for the pumpkin panna cotta. I don't like chocolate or coffee mixed with cinnamon or pumpkin pie spices. I would also have gone ahead and added a little vanilla, as well, since it doesn't have much flavor on its own.
As for the Zucca Inglese, I think a spiced apple cider or hard cider- either by themselves or mixed with the fireball to tone it down a little- would make a good liquid to drizzle on the cake. I also would add vanilla into the cake, as well as the pumpkin pie spices. Again here, I wouldn't do a chocolate custard, only pumpkin, and really lean into the pumpkin and spice flavors.
Lastly, the strudel; yes, use a sugar pie pumpkin, add a little apple juice or orange juice to the cooking liquid to add just a touch of acidity and brighten it up a little. Otherwise, looked great!
I think with a few tweaks here and there, and a little r&d, these could be phenomenal and even become regular staples at the Thanksgiving table! Buon apetito! 😗🤌❤
Ava is such a good sport and amazing cook. She makes everything look so easy and delicious looking.
This was fun. 😊
I love that Eva was surprised at loving Panna Cotta! Great reaction. 💕
I think the strudel looks great!
I love Pumpkin Pie. As I only get it at Thanksgiving, it makes it extra special. Cinnamon Cognac Liqueur might be a good substitute for fireball 🤷♀️in the Zuppa Inglese.
Happy Thanksgiving to you and your family!
I know whatever you choose it will be delicious.
❤
Challenge accepted! I’ve been making pumpkin custard for years as a breakfast dish before “pumpkin spice” everything became a meme. I make an over-egged baked custard loaded with pumpkin as a breakfast treat before my kids had exams in school. It was easy and I could pump protein, vegetables dairy and carbs into them before they took their tests. They both did well in school on raw talent. Though could have done much better with more attention to detail. I will review your Zuppa inglese recipe and see if I can transform it into a delicious Zucca… desert. I have a box of good lady fingers that I need to use in the freezer. My thanksgiving pumpkin pie had a shot of bourbon.