Falling for Pumpkin Cruise Line Recipes

Oh my gourdness, it’s autumn! As you begin to pull out sweaters, Halloween decorations, and watch the leaves change colors, you are likely going to want some festive food and drinks to match the new time of year. We’ve rounded up some of our favorite pumpkin-inspired cruise line recipes from Disney Cruise Line, Carnival, and Viking River Cruises to match the new season. Happy Fall! 

Pumpkin Cheesecake - Disney Cruise Line

Ingredients:

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 5 tablespoons melted butter

Pumpkin Praline Base

• 1 cup pumpkin puree
• 3 tablespoons praline paste
• 1/4 cup plus 2 tablespoons sugar
• 2 eggs beaten
• 1 egg yolk
• 1/2 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Cheesecake

• 4 (8 oz) packages cream cheese softened
• 1 1/3 cups sugar
• 4 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions: 

Graham Cracker Crust

1. Preheat oven to 350°F
2. Combine graham cracker crumbs, sugar, and butter in a medium bowl; mix until crumbs are moist.
3. Press crumbs into the bottom of a 9-inch springform pan. Bake 8 minutes. Set aside to cool.
4. Reduce oven temperature to 325°F.

Pumpkin Praline Base

1. Combine pumpkin puree, praline paste, and sugar and stir to form a paste. Whisk in eggs, egg yolk, cream, cinnamon, and salt until well combined.
2. Pour mixture in prepared crust and bake for 25 minutes.

Cheesecake

1. Combine cream cheese and sugar; beat on medium0high speed until well combined and smooth, about 4 minutes. Scrape sides of the bowl.
2. Add eggs one at a time, mixing until each is fully incorporated before adding the next egg.
3. Add cream and vanilla extract, and beat until batter is smooth. Pour batter atop pumpkin layer.
4. Bake for approximately 1 1/2 hours, or until cheesecake is set and no longer moves when the pan is gently shaken.
5. Cool for at least 2 hours before serving.

Pumpkin Soup - Carnival Cruise Line

Ingredients:

• 1 c Pumpkin Puree
• 1/2 c Half & Half
• 1/2 c Heavy Cream
• 4 cloves Fresh Garlic
• 1/2 c Leeks, chopped
• 1/2 c Onions, chopped
• 3 tbsp Olive Oil
• 1 qt Chicken Stock
• Salt & Pepper To Taste
• Dash Of Nutmeg

Instructions:

• Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes; remove and purée.
• Bring the chicken stock, pumpkin purée and puréed vegetables to a boil. Simmer for 45 minutes.
• Add half and half and simmer for 30 more minutes; season with salt and pepper. Finish with heavy cream.
• Top with a dash of nutmeg. 
• Serve.

Pumpkin Pie - Viking River Cruises 

Ingredients

Sugar Syrup

• ⅓ C plus 1¼ T (95 ml) water
• ½ C plus 2 T (150 g) sugar
• 2½ T (25 g) dextrose powder
• 1 T (95 g) glucose syrup

Pumpkin Gelato

• 1¾ C (500 g) pumpkin pie filling
• ⅔ C (145 ml) water

Pumpkin Filling

• 1½ C (400 g) pumpkin pie filling
• 2¾ tsp (20 g) honey
• ¾ tsp (2 g) ground cinnamon
• 2½ T (20 g) ground ginger
• 1¼ tsp (3 g) ground nutmeg
• 2 lg eggs, beaten
• ⅔ C (150 ml) heavy cream
• ½ C (100 g) brown sugar

Tart Crust 

• 1¾ lb (800 g) short dough

Crumble

• 5 oz (150 g) short dough

Creme Chantilly

• ⅔ C (150 ml) heavy cream
• Seeds from ½ vanilla bean

Garnish

• ¼ C (5 g) garden cress

Instructions 

• Sugar Syrup: Boil all ingredients in a pan on high, remove from heat and let cool.
• Pumpkin Gelato: Heat all ingredients in a pan, stir in sugar syrup, heat to 140°F (60°C), cool to room temperature; chill overnight. Place in ice cream machine and freeze.
• Pumpkin Filling: Heat all ingredients in the pan to 122°F (50°C), let cool to room temperature, transfer to an airtight container; chill overnight.
• Tart Crust: Preheat oven to 350°F (180°C). Grease 12 individual tart molds with nonstick spray. Roll out dough to ⅛ in (3 mm), cut and press dough gently into molds, bake 15-18 minutes or until set; cool to room temperature.
• Crumble: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Roll out dough to ⅛ in (3 mm), transfer to baking sheet, bake until golden brown, let cool to room temperature; crumble.
• Crème Chantilly: Whisk cream and vanilla bean seeds until medium-stiff peaks form; transfer to a piping bag (star tip).
• Plating: Spread filling into tart crusts, remove tarts from molds, pipe cream rosettes around edges, plate with crumble and gelato; garnish with garden cress.