Pumpkin Bavarious with Thyme Roasted Pear, Orange Sabayon with Pumpkin Seed Crumble Featured

Pumpkin Bavarious with Thyme Roasted Pear, Orange Sabayon with Pumpkin Seed Crumble

Capture the flavors of fall in this nostalgia-inducing torte. In this light dessert with custard base, whipped cream is folded into the custard and gelatin is added to stabilize the cream. Sitting atop a pumpkin sponge cake and finished with Chantilly cream, this torte is paired with thyme and honey-roasted pears. To add a little extra flair, our chefs couple candied orange and orange sabayon to add sweetness and acid. Pumpkin seed crumble adds a playful crunch. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Pumpkin Bavarious with Thyme Roasted Pear, Orange Sabayon with Pumpkin Seed Crumble

Serves 8

Pumpkin Sponge Cake

1 3/4 cup cake flour
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
3/4 teaspoon baking powder
5 eggs
2 cups sugar
1 3/4 cup pumpkin puree

  1. Preheat over 350 degrees F.
  2. In a medium bowl combine and sift flour, cinnamon, ginger and baking powder.
  3. In the bowl of a stand mixer combine eggs and sugar until light and fluffy or about tripled in volume. Carefully fold in pumpkin puree followed by dry ingredients.
  4. Grease and flour a 9-inch x 13-inch cake pan. Pour batter into pan and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and allow cake to cool in the pan until it reaches room temperature.

Pumpkin Bavarious

2 teaspoons gelatin powder
1 cup + 1 tablespoon pumpkin puree, divided
3/8 cup sugar
1/4 teaspoon cinnamon
pinch nutmeg
pinch allspice
1 3/4 cup heavy whipping cream

  1. Bloom gelatin in 3 tablespoons ice cold water for about 10 minutes or until very soft. Squeeze out excess water and reserve.
  2. In the top bowl of double boiler over simmering water add 1/2 cup pumpkin puree, sugar, cinnamon, nutmeg and allspice and stir until warm.
  3. Add the gelatin. Heat until the gelatin melts completely and remove from heat.
  4. Add remaining pumpkin puree, stir well, remove from heat and cool slightly.
  5. Whip the cream to medium stiff peaks and fold into the cooled pumpkin.
  6. Frost the top of cooled Pumpkin Sponge Cake and refrigerate at least 12 hours.

Thyme Roasted Pears

2 bosc pears peeled, cored and chopped
1/2 lemon zest and juice
3 tablespoons honey
3 tablespoons pear nectar or pear liqueur
3 sprigs fresh thyme

  1. Preheat oven to 350 degrees F.
  2. In a small roasting dish combine all ingredients and toss well.
  3. Roast pears about 20-25 minutes or until tender; tossing every 5 minutes or so.
  4. Remove from oven and reserve at room temperature.

Orange Sabayon

2 eggs
2 yolks
1/4 cup sugar
1/2 cup orange juice
1 teaspoon Grand Marnier
6 tablespoons butter

  1. In the top of a double boiler over gently boiling water combine all ingredients and whisk by hand 4-6 minutes or until thick and creamy and temperature reaches 170 degrees F.
  2. Remove from heat and place pan in an ice bath and continue to whisk 4-6 more minutes until mixture is cool.

Pumpkin Seed Crumble

5 tablespoons butter
1/2 cup brown sugar
1/3 cup + 2 tablespoons cake flour
2/3 cup almond meal flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup pumpkin seeds

  1. In a stand mixer fitted with a paddle, cream butter and sugar on medium speed for 3-4 minutes.
  2. Add remaining ingredients except pumpkin seeds and mix on lowest speed until the dough just comes together, mix seeds in by hand.
  3. Refrigerate at least 2 hours.
  4. Once chilled, break the dough into small even pieces and bake at 350 degrees F until light golden brown, about 15 minutes.
  5. Allow to cool completely and break or crush into desired size.
  6. To serve place a generous smear of orange sabayon on center of plate.
  7. Place slice of cake on top. Spoon thyme-roasted pears onto side and sprinkle with pumpkin seed crumble.


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