E.D.SMITH®

Crust:

• Preheat oven to 375°F (190°C). Line 9-inch (23 cm) square baking pan with parchment paper, with paper overhanging edges.
• In large bowl, whisk together flour, sugar, baking powder, and salt. Using pastry cutter or fingertips, cut in butter until mixture resembles coarse crumbs. Stir in egg, vanilla and vinegar until just combined. The dough will be crumbly but should hold together when pressed.
• Press about two-thirds of dough evenly into bottom of prepared pan.

Filling:

• In medium bowl, stir together E.D. SMITH® Cherry Pie Filling, lemon zest and lemon juice. Spread evenly over crust.
• Using remaining dough, flatten into larger pieces and arrange onto cherry pie filling. Bake for 35 to 40 minutes or until top is lightly golden and filling is bubbly. Let cool completely in pan.

Glaze:

• Meanwhile in medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled pie before cutting into bars.

Gingersnap Crust

• Place the cookies and sugar into a food processor and grind until fine crumbs form. Pour in the melted butter, then pulse until combined and resembling wet sand.
• Pour the crust crumbs into a 9” springform pan, then use a flat bottom measuring cup to press and compact the crust down. Place the crust into the oven to bake for 11 minutes. Remove from oven and allow to cool to room temperature.

Pumpkin Cheesecake

• Turn the oven down to 325°F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of tinfoil, then set aside.
• In a large mixing bowl, or stand mixer, add the soft cream cheese and beat on low until it looks soft and creamy – about 2 minutes. Add the sugar, vanilla, cinnamon, allspice, ginger, nutmeg salt, and cornstarch, then beat on low until very creamy – 3-4 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next, ensuring that you are also scraping at the bowl as necessary.
• Add the E.D.SMITH® Pure Pumpkin, heavy cream and sour cream, then beat on low until the cheesecake filling looks creamy, smooth, and uniform.
• Pour the filling over top of the cooled crust in the springform pan, then place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan. Place into the oven to bake for 1 hour and 30 minutes. When the cheesecake is done it should still be a little jiggly in the centre – it is best to start checking for doneness at 1 hour and 15 minutes.
• When done, crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 8 hours or preferably overnight.

Salted Caramel

• In a large saucepan over medium heat add sugar and water. Stir occasionally only until the sugar has dissolved and the mixture begins to boil.
• Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns a golden dark brown in color (stirring the mixture will cause crystallization, so refrain from stirring).
• Once the mixture has become brown in color (360°F on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.
• Next, carefully pour in the heavy cream (it will bubble rapidly again), vanilla, and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, allow to cool for 15 minutes, then cover tightly, and allow to cool to room temperature before using.
• When ready to serve, top cold cheesecake with cooled salted caramel and whipped cream.

Cookies

• Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
• In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.
• Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
• Next, add the eggs, and vanilla extract and mix until fully incorporated.
• With the mixer on low, add the dry ingredients to the wet and mix until just combined.
• Scoop large balls of cookie dough, about 2 ½ tablespoons, roll in extra sugar, and place evenly on prepared cookie sheets. For a flatter cookie, feel free to use the bottom of a glass to flatten the balls of dough slightly.
• Bake for about 10 minutes or until golden around the edges.
• Let cookies cool on a wire rack.

Buttercream

• Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter, and slightly cooled, melted white chocolate together until smooth.
• With the mixer on low, slowly add in the powdered sugar one cup at a time.
• Once all the powdered sugar is incorporated, add the vanilla extract and heavy cream. Beat on high speed for 3-5 minutes until light and fluffy.

Assembly

• Once the cookies are cooled, pipe swirls of buttercream onto the bottom of half of the cookies.
• Pipe or spoon about a tablespoon of raspberry pie filling into the center of each buttercream swirl.
• Sandwich the remaining cookies on top.

• Make the pie crust. In the bowl of a food processor, pulse together the flour and salt. Add in the cubed, cold butter and pulse until the butter is incorporated. Slowly pour in the ice water, pulsing in between, until all the water is used up and a pie dough is formed.
• Pat the dough into a round disc, wrap it in plastic wrap and store it in the fridge for at least 30 minutes and up to 3 days. After 30 minutes, remove the dough, on roll it out on a floured surface, into a 10-12” circle.
• Place the rolled-out dough into the center of a 9” pie dish, then trim the edges of the dough and crimp the edges. Prick the bottom of the pie crust with a fork.
• Open 2 cans of E.D.SMITH® raspberry pie filling, and empty them both into the prepared pie crust, smoothing out the top with the back of a spoon.
• Make the crumble topping. Grate the cold butter into a large bowl, then add both the sugars and the flour, and salt. Use a pastry cutter or a fork to mix up the crumble until it resembles a pea-like structure.
• Top the pie with the crumble topping, then bake the pie in an oven preheated to 350 F for 45 minutes or until the topping is lightly browned. Remove the pie from the oven and allow it to cool to room temperature, for about 1 hour. Serve the pie as is or place it in the fridge for a few hours to firm up the filling before serving.

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
• On a lightly floured surface unroll pie dough. Using a 3” cookie cutter, cut out 12 bottoms (dough scraps will need to be rerolled to get 12). Repeat process with second pie dough so that you have 24 bottoms in total. Place each bottom on prepared baking sheets (12 on each).
• Place 1 Tbsp of preferred filling flavor on each bottom (if using apple, empty filling onto a cutting board and chop into smaller pieces). Set aside.
• On a lightly floured surface, unroll the 3rd pie dough. Using a pizza wheel cutter, cut out thin strips for the lattice. In a small bowl, beat egg to make egg wash; using your finger, put egg wash around the outer edge of each bottom. Lay 3 strips across each cookie filling, using your finger put egg wash on each strip. Then lay 3 more strips on top, in a perpendicular direction. Using a 3” cookie cutter, press down on the cookie bottom and remove excess pieces. Excess dough can be rerolled and cut to make more lattice strips.
• On a lightly floured surface, unroll the 4th and final pie dough, and using a 3” cookie cutter, cut out enough tops to cover the remaining bottoms. Dough scraps will need to be rerolled to get enough tops. With a small sharp knife make an “X” shaped slit in each top. Place them on top of the remaining outer-edge-egg-washed bottoms, and using a fork, crimp around the edge to seal the filling in.
• Brush egg wash over each pie cookie, and sprinkle with sugar (optional). Bake in the oven for 20-25 minutes until golden brown. When done, remove pie cookies from baking sheet and allow to cool on a rack.
• While pie cookies are baking, whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth. If too thick, add more cream; if too thin, add more powdered sugar. Put icing in a piping bag with “Wilton Tip 7” piping tip, and pipe icing onto each pie cookie. Enjoy!

• Grease a 9x13 casserole dish and set aside.
• In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine room temperature cream cheese and icing sugar until smooth and no lumps remain. Use a spatula to scrape down the sides of the bowl as necessary.
• In a small bowl add 3/4 cup (170 g.) of the sweetened cream cheese mixture, reserving the rest. Add 1/4 cup (80 g.) of E.D.SMITH® Raspberry Pie Filling and mix until smooth. Set aside.
• In a separate large bowl add the eggs, milk, salt, vanilla and cinnamon and whisk to combine until eggs are well incorporated. Dip half the cut-up croissants in this custard mixture and make sure they are all fully coated. Remove the pieces and place them along the bottom of the prepared baking dish.
• Dollop the raspberry cream cheese mixture and the remaining sweetened cream cheese onto the first layer of croissants. Add a few additional spoonfuls of raspberry pie filling to the bottom layer of croissants and sprinkle with half of the cinnamon sugar.
• Submerge the remaining croissant pieces into the custard mixture until fully coated and arrange them over the first layer of croissants. Spoon any remaining custard from the bottom of the bowl over the top of the croissants.
• Add a few more spoonfuls of raspberry pie filling onto the croissants and sprinkle with remaining cinnamon sugar.
• Cover tightly with plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F and remove the dish from the fridge. After removing the plastic wrap, place the thinly sliced butter evenly over the surface of the croissants.
• Bake in the preheated oven for 40-50 minutes or until the french toast is golden brown and crisp. Check the french toast mid bake and if you find the croissants are browning too quickly, loosely place foil over the french toast for the remainder of the bake time.
• Allow the french toast to sit at room temperature for 10-15 minutes.
• Dust with icing sugar, whipped cream and fresh raspberries. To serve, slice the french toast into wedges, drizzle with maple syrup and enjoy!

• Preheat an oven on the Bake setting, to 350F.
• In a medium sized bowl, add the unsalted butter and icing sugar mixing well to combine ensuring there are no lumps. Add in the almond flour, mix to combine. Add in the vanilla extract, rose water and egg. Mix well until the wet and dry ingredients are incorporated well.
• Add in the all-purpose flour or cornstarch, mix to combine. Set aside
• Unroll and cut puff pastry sheets into rectangles, or desired shape. Each turnover will require two rectangles, one as the base and one over top. Place the base of each turnover onto a large parchment lined baking sheet.
• Brush a one cm thick border around the edges of each of the base pastries. Spread about one and a quarter tablespoon of frangipane over each base pastry, staying within the border. Spread over a spoonful of E.D.SMITH® Cherry pie Filling, about four to five cherries per turnover.
• Cut three slits into the top half pastry sheet of each turnover which will allow for venting, as well as look beautiful in presentation. Place the top half pastry over each base pastry and use a fork to crimp the edges.
• Brush each turnover with egg wash, sprinkle generously with turbinado sugar.
• Bake on the middle rack until golden and crispy. Let cool before enjoying.

• In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine room temperature cream cheese and icing sugar until smooth and no lumps remain. Use a spatula to scrape down the sides of the bowl as necessary.
• Add  E.D.SMITH® Pure Pumpkin, pumpkin pie spice, vanilla pudding mix and vanilla to the bowl with the cream cheese mixture. Mix on medium high speed until well combined.
• Pour in cold milk and slowly combine using the mixer on low speed. Set aside.
• For the whipped cream, using a hand mixer or a stand mixer fitted with the whisk attachment, whip cold heavy cream and icing sugar on medium high speed until stiff peaks form in the whipped cream. If you accidentally over whip the cream add a little more heavy cream and gently fold together with a spatula.
• Add ¾ cup of the prepared whipped cream to the bowl of pumpkin mixture and gently fold together using a spatula until no streaks of white remain being careful not to knock too much air out of the whipped cream. Set aside. Cover remaining whipped cream with plastic wrap and refrigerate until ready to assemble dessert.
• Add cookies to a ziploc bag and seal then use a rolling pin to crush cookies.
• To prepare the mousse, transfer mousse to a piping bag or simply spoon a layer of mousse into the bottom of your dessert cup, add a layer of crushed cookies and follow with a final layer of mousse. Transfer prepared mousse to the fridge to chill for 1-4 hours.
• When you are ready to serve, top with a dollop of the remaining whipped cream and more crushed cookies. If the whipped cream has deflated, re-whip it to the desired consistency.

• Preheat the oven to 350 F and line an 8” round cake pan with parchment paper.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice and ground ginger.
• In another separate bowl, whisk together the pumpkin puree with the honey, melted butter and vanilla. Add the wet ingredients to the bowl of dry ingredients and lightly stir. Add in the milk and stir everything together until just combined. Pour the contents of the batter into the prepared pan.
• In a small bowl, combine the flour, brown sugar and cinnamon for the topping. Use a pastry cutter to cut in the cold butter until the topping has the texture of pea-sized crumbs. Shake the topping over the top of the cake pan to cover it completely.
• Bake the cake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove the pan from the oven and allow it to cool while you prepare the glaze.
• In a small bowl, stir together the powdered sugar and milk. Once the cake has cooled for 15 minutes, grab the edges of the parchment paper and pull the cake out of the pan, placing it on a wire rack or a serving platter. Drizzle the glaze over the warm cake, cut and serve!

• Preheat oven to 425F and grease muffin pans with oil (to hold 14 pies).
• In a medium bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin spice until combined.
• Lightly flour surface and roll 2 pie doughs to about 12" in diameter. With a circle cutter about 3.5" in diameter, cut out 14 circles and fit them into muffin cups.
• Divide pumpkin mixture among the 14 cups. Bake for 15 minutes at 425F. Then reduce oven temperature 350F and continue to bake for 10 minutes or until toothpick comes out clean and crust is golden brown. Remove from muffin pans and allow to cool completely on a cooling rack.
• With the dough scraps, use a knife (or leaf-shape cutters) to make small leaves for garnish. Spread these out on a parchment paper lined baking sheet, and bake until golden brown.
• In a small bowl beat whipping cream, sugar, and vanilla extract at high speed until stiff peaks form. Fit a piping bag with a Wilton-32 piping tip, and fill with whipped cream.
• Once pies are completely cooled, pipe whipped cream onto each pie, and garnish with pie crust leaves and a sprinkling of pumpkin pie spice.

• Preheat oven to 350 degrees F (180 C) Spray a 9x5 inch metal loaf pan with baking spray and line with parchment paper by cutting a long 9” strip of paper, press it along the bottom of the pan and allow the paper to overhang the long sides of the pan. Then set aside.
• In a medium sized bowl, combine the flour, pumpkin pie spice, cardamom, baking soda, baking powder and salt, whisk to combine. Set aside.
• In a separate bowl combine pumpkin puree, brown sugar, oil, and vanilla and whisk until smooth. Add eggs and whisk until just combined.
• Add the flour mixture to the wet ingredients and stir gently to combine. Set aside.
• In a small bowl combine sifted cocoa powder and hot coffee (heated to around 140F) whisk until smooth. Add 1/2 cup of your pumpkin batter to the cocoa/coffee mixture and combine until smooth, don’t over mix.
• Pour half of the pumpkin batter into the bottom of the prepared loaf tin. Add a layer of your chocolate mixture on top, reserving a few tbsp. Add the rest of the pumpkin batter and top with dollops of the remaining chocolate batter. Using a knife or long wooden skewer, swirl the chocolate into the batter in a figure 8. Be careful not to swirl too much or you will lose the definition in the swirl.
• Bake the swirl loaf for 45-55 mins or until a toothpick inserted in the center comes out with a few moist crumbs.
• Allow the cake to cool on a wire rack for 15 mins then use the parchment paper overhang to lift the loaf out of the tin and allow to cool completely on a wire rack before you glaze the loaf.
• When your loaf is cool, add the sifted icing sugar to a medium size bowl. Add 2 tsp of maple syrup and 1 tbsp of milk and whisk to combine. The glaze should be thick but pourable so add a little more milk to thin the glaze if necessary or add a bit more icing sugar if you want it thicker.
• Using a whisk or spoon, drizzle the glaze over the load. Slice and serve.

• Using a handheld mixer or a stand mixer fitted with the paddle attachment, mix the room temperature cream cheese in a large bowl until smooth and creamy, about 1 minute on high.
• Add the powdered sugar and mix again on low, mixing until the powdered sugar is fully incorporated.
• In another bowl, whip the heavy cream on high until stiff peaks begin to form, for about 2-3 minutes. Use a spatula to completely fold in the whipped cream to the cream cheese mixture.
• Empty the can of apple pie filling into the bowl of a food processor or blender. Pulse the mixture for a few seconds, or until the apple pieces have become smaller chunks.
• Fold in half of the apple pie filling into the cream cheese mixture, then add the ground cinnamon and completely stir with a spatula until fully incorporated. Top the dip with additional apple pie filling.
• Serve with pieces of waffle cone, apple slices, melon slices or graham cracker cookies.

• Preheat oven to 350ºF (180ºC). Line bottom of 15- x 11-inch (40 x 28 cm) rimmed baking sheet with parchment paper. Sift together flour, baking powder and salt; set aside.
• Using electric mixer, beat egg yolks, 1/2 cup (125 mL) sugar and vanilla for about 8 minutes or until pale lemony colour and thickened. Beat in flour mixture; set aside.
• In large bowl, using clean beaters, beat egg whites on low speed until starting to foam. Increase speed to high; beat until soft peaks start to form. Gradually sprinkle in remaining sugar, 1 tbsp (15 mL) at a time, beating until stiff glossy peaks form.
• Fold half of the beaten egg whites into egg yolk mixture. Fold in remaining egg whites just until incorporated.
• Scrape batter into prepared pan, smoothing top. Bake for 10 to 15 minutes or until tester inserted into centre comes out clean. Let cool completely.
• Invert cake onto work surface; peel off parchment paper. Using 2-inch (5 cm) round cookie cutter, cut out 24 rounds; set aside. Spread 1 tbsp (15 mL) raspberry pie filling over 16 cake rounds.
• To assemble each serving, stack two raspberry-topped rounds together; cap each with remaining round. Dust with icing sugar.

Confetti Cupcakes

• Preheat oven to 350°F. Prepare a cupcake pan by lining with cupcake liners.
• In a stand mixer fitted with the paddle attachment, add butter and sugar. Beat on medium-high until light and fluffy looking, about 3-4 minutes. Add in the eggs, one at a time, beating well after each addition and scraping the sides of the bowl. Add in the vanilla.
• In a separate medium sized bowl, add the flour, baking powder and salt. Whisk together to combine.
• Add 1/3 of the flour mixture to the stand mixer, mix on low until combined. Add ½ of the milk and mix on low until combined. Continue alternating the flour and the milk, until both have been completely added (finishing with the flour mixture). Fold in the sprinkles.
• Fill cupcake tins with the batter then place into the oven and bake for 20-22 minutes, or until an inserted toothpick comes out clean. Allow to cool for 5 minutes, then transfer to cooling rack. Allow to cool completely before frosting.

Raspberry Buttercream

• Add Raspberry pie filling and water to a small blender or food processor. Blend until mostly smooth. Set aside.
• Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume and looks light and fluffy.
• Turn the stand mixer to low and slowly add the confectioners’ sugar. Beat until completely incorporated, then add in the blended pie filling. Beat until well-combined and fully incorporated.
• Pipe onto cooled cupcakes and top with more sprinkles.

• Preheat oven to 350°F (180°F).
• In medium bowl, stir together rolled oats, almond flour, chia seeds, baking powder, pumpkin pie spice and salt.
• In large bowl, using handheld electric mixer, beat together egg, pumpkin, almond butter, maple syrup and vanilla until blended. Stir in oat mixture. Fold in dates and pumpkin seeds.
• Using 1/4-cup (60 mL) measure, scoop dough onto parchment paper–lined baking sheet, spacing cookies about 2 inches (5 cm) apart. Press to flatten slightly.
• Bake for 15 to 18 minutes or until edges are golden brown and tops are set. Let cool completely before serving.