Executive Pastry Chef Morgan Gurney of L'Auberge de Sedona shares a recipe for a fabulous dessert.


for maple misco cheescake

● 1 pounds 2 ounces cream cheese

● 4 1/2 ounces mascarpone cheese

● 1 ounces of miso

● 5 ounces of granulated sugar

● 2 whole eggs

● 1 tablespoon of maple extract

for pumpkin pie mousse

● 2 cups pumpkin puree

● 3 whole eggs

● 9 ounces of brown sugar

● 1/2 ounces corn starch

● 1/2 teaspoon of salt

● 2 teaspoons of cinnamon

● 1/2 teaspoon of ginger

● 1/4 teaspoon of nutmeg

● 1/8 teaspoon of ground cloves

● 1/8 teaspoon of black pepper

pepita crumble

● 9 ounces of all-purpose flour

● 8 ounces of butter

● 8 ounces of granulated sugar

● 1 pound 4 ounces of pepita seeds

● 1 tablespoon of vanilla


for maple miso cheesecake

Cream together cheese until smooth.

Add Sugar.

Add Miso.

Add eggs one at a time, scrape sides of bowl.

Add Extract.

Bake in a greased pan at 200* with a pan filled with water on rack below for moisture. 

Bake until set.

for pumpkin pie mousse

Mix together ingredients.

Bake in greased pan at 275 degrees until set.

Chill, then whip.

Whip together 2 cups of heavy whipping cream to soft peaks.

Fold together to combine the two masses.

Chill until use.

for pepita crumble

Cream together butter and sugar.

Add pepita seeds and vanilla, cream thoroughly.

Bake in pieces until golden brown, toss with spatula to cook evenly, every 3 minutes.

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