DESSERTS-PUMPKIN AND MORE
No discussion of fall foods would be complete without mentioning its icon-pumpkin. Traditionally Thanksgiving dinner ends with pumpkin pie. Until the mid-twentieth century, mince pie was often an option, but mincemeat is tedious to make, expensive to buy, and containing suet, not a dietary favorite, but it did have a following and a modern alternative recipe is below.
Times change, families alter and lifestyles adjust. Nowadays, relatives are geographically scattered, all the adults work and Grandma’s house is a downsize in a retirement community. With busy schedules and travel time to be factored in, it makes sense that THE Thanksgiving Dinner be a group effort. The flip side of this is that communally prepared meals, by nature, offer a wider range of selections in every course.
Pumpkin pie isn’t the only dessert choice now. There are options to pie, and alternatives to pumpkin. Below are a few recipes for different pumpkin sweets along with suggestions for other suitable seasonal desserts. One of them Apple, Raisin, Walnut Pie is a delicious, healthier replacement for Mince Pie. It carries the spirit of the dish without the work, time, expense or addition of uet. For pumpkin suggestions check the posts for Oct. 15, 2020, Oct. 21, 2019, Nov. 8, 2018, Oct. 6, 2016, Oct. 28, 2015, Oct. 31, 2014. For alternatives to pumpkin desserts check Oct. 28, 2021, Dec. 3, 2020, Nov.29,2020, Nov. 7,2019, Nov. 29, 2018, Nov. 30, 2017, Nov. 16, 2017, Nov. 2, 2017, Nov. 17, 2016.
RECIPES
PUMPKIN DESSERTS
First some tips for those traditionalists who still like Pumpkin Pie, but want to change it up a bit. My personal choice is the meringue.
Meringue Topping: Beat 2 egg whites until soft peaks form; add a drop of cider vinegar and continue beating gradually adding ¼ cup sugar until stiff, glossy peaks form. Casually spread the meringue over the top of the cooled pie and place in a 350 deg. oven for 20 min. until the top browns slightly.
Other toppings for the traditionalists who simply want to upgrade the custard pie:
*Nut Topping: Mix 2/3 cup pecans or walnuts+ 2/3 cup brown sugar + 3 Tbs. butter. Sprinkle over pi. Place in a 425 deg. oven until it begins to melt. Spoon over pie.
* Eggnog Cream: Reduce 2 cups commercial eggnog over low heat, by half about 20-25min. Chill well and spoon over pie before serving or pass on the side.
Pumpkin also makes a wonderful cheesecake and there are a lot of pumpkin cheesecake recipes in books, magazines and on the web, especially at this time of year, too many to pick one for this article. My personal favorite is Kraft’s Philadelphia Cream Cheese Pumpkin Marble Cheesecake. Find it on their web site.
Pumpkin Chiffon Pie– This is a great pie for anyone who doesn’t like the more intense flavor of pumpkin custard or to serve in warm weather.
1 baked pie shell- this is especially good with cinnamon and sugar and/or ground nuts added into the dough
1Tbs. gelatin softened in ¼ cup cold water
1 ½ cups cooked pumpkin
½ cup sugar
¾ tsp. salt
1 tsp. Cinnamon
½ tsp. ginger
2 eggs-separated
1 cup milk
¼ cup chopped toasted walnuts, pecans or Brazil nuts for garnish
Beat the egg yolks slightly; combine with the seasonings milk and pumpkin inch and cook over boiling water stirring constantly 5 min. Add the gelatin and stir until dissolved. Chill until slightly thickened. Beat the egg whites to soft peaks then add the sugar, beat to stiff peaks and fold into the pumpkin mixture. Pour into the baked shell, garnish with the nuts and chill until firm. Serve cold.
Pumpkin Tiramisu: Serves 10-12
1 ½ cups whipping cream
¾ cup sugar
8 oz. cream cheese
15oz. can pumpkin
¾ tsp. pumpkin pie spices
3 oz. pkg. ladyfingers halved
¼ cup rum
2 oz. amaretto cookies -crushed
Beat the first 2 ingredients until stiff, beat in the next 3 until smooth. Line a 9 inch spring form pan with half of the halved ladyfingers, squeezed together so no spaces remain. Sprinkle with 2Tbs. rum. Cover the ladyfingers with half the filling and top with the rest of the ladyfingers and 2 Tbs. rum. Spread the rest of the filling on top and Sprinkle with crushed cookies. Chill overnight.
Pumpkin Icebox Pie: Serves 6
2 cups crushed graham crackers
¼ cup butter-melted
1 ¼ cups +2 Tbs. sugar
(1) 15 oz. can pumpkin
1 tsp. salt
1tsp.ginger
½ tsp. nutmeg
11/2 tsp. cinnamon
2 cups whipped topping
½ tsp. vanilla
3 cups softened vanilla ice cream
½ cup chopped pecans
Cooking spray
9 x 13 inch baking dish
Combine butter, graham crackers and sugar and press into the lightly greased pan to form a crust. Combine next 5 ingredients and pour evenly over crust. Combine remaining ingredients, except pecans, and spread evenly over top. Garnish with nuts. Freeze until very firm. Remove from freezer 15 min. before serving and cut into squares.
Pumpkin Crumble: Serves 18-20
1 box plain yellow cake mix
1 stick butter or margarine at room temp. + 4 Tbs. chilled
4 eggs
(2) 15 oz. cans pumpkin
(1) 5 oz. can evaporated milk
1 ¼ cups sugar
1 Tbs. Pumpkin Pie Spice Mix –See blend recipe below*
1 cup chopped walnuts or pecans
Whipped cream for topping
Grease and flour a 13X9 inch baking pan. Reserve 1 cup of the cake mix and blend the rest on low speed, with 1 egg and the stick butter until combined. Press into the bottom and slightly up sides of the pan. Using same bowl and beaters, combine the pumpkin, 1 cup sugar, spices, milk and remaining eggs and beat until lighter in color and texture, about 2 min. Pour into prepared pan. With clean bowl and beaters, on low speed, beat the reserved cake mix, sugar and butter until crumbly; stir in the nuts and sprinkle it over the custard. Bake in a 350 deg. preheated oven 70-75 min. Center should still jiggle, but nuts should have browned. Cook 20 min. on a wire rack. Serve topped with whipped cream. Cake can be stored covered in the refrigerator for up to 1 week.
* Pumpkin Pie Spice Mix:
1 cup sugar-preferably bar or super-fine sugar
½ tsp. EACH salt, cinnamon, ginger, nutmeg, allspice
Stir everything together in a glass jar. Screw on the lid and shake well and put in a cool dark place for several days to incorporate the flavors, shaking every day or so to keep them blended. This can be adjusted to suit personal preference.
ALTERNATIVES TO PUMPKIN
Apple, Raisin, Walnut Pie: Serves 6-81 ½ cups chopped cooking apples
2 cups raisins
3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds
NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze.
Grape Kuchen: Serves 6-8-A Kuchen pan looks like a 9-inch pizza pan. Shallow 9 inch pie tins can be used
Rich Egg Pastry
1 cup butter
3 cups flour
2 egg yolks
¼ cup cold water
1 lemon
¼ cup sugar
Cut butter into flour. Beat egg yolks and add water, combine the mixes adding lemon juice, zest and sugar. Pat into the pan ¾ inch thick.
Filling
1 ½ lb. seedless green grapes
¾ cup sugar
2 Tbs. flour
3 eggs –separated
¼ cup water
¼ cup sugar
Toss grapes with ¾ cup sugar and flour, fill crust. Beat egg yolks with water and drizzle over the fruit. Bake in a preheated 325 deg. oven 45 min. Beat egg whites stiff, adding ¼ cup sugar to form stiff peaks. Spread meringue over fruit and bake until top is lightly browned.
Rum-Raisin Claufotis: Serves 4-6-From Epicurious.com
1 1/2 cup golden raisins
1 1/2 cup brown raisins
3 Tbs. dark rum
1 1/2 cup plus 1 Tbs. powdered sugar
3 large egg yolks
1 large egg
2 tsp. flour
Pinch of salt
1 cup whipping cream
1 1/2 cup whole milk
Place raisins in a bowl with the rum, allow to soak about 30 min. tossing occasionally until rum is absorbed. Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Sprinkle raisins in prepared dish. Whisk 1/2 cup powdered sugar, yolks, egg, flour and salt in medium bowl until blended. Whisk in cream, then milk; pour custard over raisins. Bake clafouti until set in center, about 40 min. Sift remaining 1 Tbs. sugar over. Let stand 15 min. Cut into wedges and serve warm. Can be heated in a microwave for 30 sec. full power. This dessert is like custard so don’t over heat.
PEAR-GINGER UPSIDE-DOWN CAKE: Serves 8-10-From Dinners With Joy by Joy Wielland
10 x 2 inch round cake pan – -Spring form pans work well here. Parchment paper*
6 pear halves preferably fresh from 3 Anjou pears OR (1) 16to17oz can of pear halves -see below **
2 Tbs. butter
½ cup brown sugar
¼ cup maple syrup – -pancake can be used
½ cup chopped pecans Or 6 tablespoons craisins
1 box gingerbread mix
If using canned pears, skip this paragraph. Peel, halve and core the pears. Place cut side up in a microwave safe dish, with enough water to cover half way up the sides and ¼ cup sugar. Cook on high, @ 3 to 4 min., depending on the oven wattage, or until just fork tender. Allow to cool in the liquid.
Grease a 10 x 2 inch round cake pan – -spring form pans work well here. Optionally cut and grease a piece of parchment paper*Fit it in the pan bottom.
Preheat the oven as per cake box directions, and grease the pan well. Melt the butter, mix in the sugar and syrup, blending well, and pour into the bottom of the cake pan. Drain the pears, reserving the juice, and arrange them, cut side down, attractively in the bottom of the pan, on top of the sugar mixture. Sprinkle the nuts, or craisins, in the spaces between the pears.
Mix the cake according to directions, substituting the pear juice for equal amount of required liquid. Pour the batter on top of the pears. Bake according to directions, plus five minutes, or until a toothpick inserted into the center comes out clean. Leave the cake to cool in the pan for at least 20 min. allowing the bottom to set. Invert pan on a plate to remove the cake.
*Fitting the pan bottom with a round of greased parchment paper helps the cake to flip out easily. Once it’s plated, simply peel off the paper
** Fresh pears are better for this cake, because, once cooked, pears are very fragile.
Canned ones, having been boiled until soft, are harder to handle, and might not support the weight of the batter, or additional cooking as well as fresh.
Cranberry Crisp: Serves 6
12 oz. fresh cranberries=2 cups
1/3 cup sugar
½ cup chopped walnuts
1 egg
½ cup of flour
½ cup sugar
¾ cup butter- melted
Lightly grease a 9 inch pie plate. Fill with berries, top with 1/3 cup sugar and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.
NOTE: This can be stored, before baking, the berries in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake.
