Your favorite NON-pie pumpkin dessert?
- adroit_minx Nov 27, 2007 09:16 AM
Love pumpkin, getting sick of pie already (and it's only 5 days after Thanksgiving, ruh-roh.) I'd really like to do some variations on the ol' pumpkin dessert thing for all the upcoming holiday parties this year. Any ideas from creative/experienced Chow minds? Recipes would be a huge plus as well. Thanks!
Here's the recipe:
2/3 cup packed pumpkin (i use canned)
1 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon - i go over a bit but not too much because you don't want to overwhelm the pumpkin
3/4 cup flour
heat oven to 350
mix all ingredients well. line jelly roll pan with wax paper. spray with pam. pour batter into pan. bake 12-15 minutes. will be somewhat sponge-y.
while hot, take clean dish towel and sprinkle with powdered sugar. flip cake onto towel. wrap edges around cake to cover as much as you can and then roll.
8 oz cream cheese
4 tbsp butter
1 1/2 tsp vanilla
1 cup powdered sugar
Beat until creamy. Unroll cake, spread filling. Reroll & sprinkle with powdered sugar. Chill until "set".
Slice and serve. Enjoy!
I love pumpkin ice cream/frozen custard. I don't have a recipe; my grandfather used to make it. I found this, though, which looks like a frozen custard base.
I don't know whether you have an ice cream maker or a paddle-dry ice-salt style i.c. freezer, but this recipe is one of those easy ones for the home freezer. That's how my grandfather used to do it.
My family always does a pumpkin cream pie instead of the regular one, and we all love it. Not super chow-ish, but very fab:
- Mix 1 block cream cheese/neufchatal (soft) with 2 T milk, 1 T sugar, fold into 1/2 tub cool whip. Spread into graham/gingersnap crust.
- Mix one can pumpkin with 1 box vanilla instant pudding, along w/ spices and however much milk the pudding requires for a pie filling. Spread on top of cream cheese mixture. Refrigerate.
Like I said, not very chow-ish, but plenty of room for homemade improvements- real whipped cream or pudding, festive crust or toppings, etc. Plus, since it's a no-bake, and the fillings can be made in a single bowl, it saves both oven space and dishes- huges bonuses during the holidays!
Great ideas so far, thanks to all! I'd love AMFM's roll cake recipe, and recipes or pointers on bread pudding as well (my last bread pudding attempt yielded results similar to warm hockey pucks.) Anyone ever heard of pumpkin-oatmeal or pumpkin cookies? I had sudden visions of ice-cream sandwiches using pumpkin cookies and drizzled with caramel sauce.... have I lost it entirely?
I do have a recipe for pumpkin cookies with penuche frosting that I posted a month or 2 ago on this board; if you search "penuche" I bet it will come up, though I'm not crazy about the search function on this website anymore--these come out like little cakes. And, then, there was a post asking for a crunchy pumpkin cookie recipe, too.
I like making somewhat healthy pumkin recipes for dessert
1. Mix canned pumpkin with either vanilla yogurt or greek yogurt, pumpkin spice, sugar, swirl in some maple syrup and top with some chopped nuts
2. Mix pumpkin with cool whip, spread on graham crackers and top off with mini chocolate chips
3. Mix in pumpkin with brownie mix, put into cupcakes, and then mix pumpkin with cream cheese frosting, spread, eat!
Slice a cooking pumpkin (or squash) into thick wedges and cook in a simple syrup to cover with a lot of cinnamon sticks, sliced ginger root, and a vanilla bean or two, split. Cook at a bare simmer until pumpkin is soft and translucent. Cool in syrup. Cubes of this "candied" pumpkin on tiny blini-like yeasted pancakes with a dollop of creme fraiche or cream or greek yogurt make a nice dessert canape. Even arranged in a prebaked tart shell with a thin layer of sponge cake in the bottom to hold it in place and glazed with the syrup, reduced would be nice and not as complicated.
On one of the other Thanksgiving dessert threads I posted about a fabulous pumpkin dessert (I actually used squash due to lack of pumpkin) from the new Dolce Italiano cookbook from the woman who's pastry chef at Babo restaurant in NYC. Can't remember her name. Particulars are in that other post. It's a creamy pumpkin custard served with a tangy golden raisin compote and topped with whipped cream (I used mascarpone mixed with yoghurt).
This dish is really great - the textures and tastes astound! Check it out.
DD has never liked pie crust, but really loves the filling made from the recipe on the Libby's pumpkin puree can. She'd be quite happy to eat all the filling outa the crust if she thought she could get away with that.
Can I bake the filling alone, without any crust at all? Would it need a water bath? I've already admitted I'm just not a baker... :-)
There is a pumpkin upside down cake with cranberry pecan topping that I made once last year, and then promptly made about once a week from the end of November through the end of cranberry season. I got the recipe from the Washington Post, but I tinkered with it a bit. It was a huge hit for whoever I made it for, and it was super easy to make.
Sure! The recipe, with my additions and changes:
8 tablespoons (1 stick) butter (it originally had two sticks, but one worked just fine, and this could possibly still be reduced)
1 cup brown sugar
2 cups cranberries
1 cup coarsely chopped pecans
2 large eggs
1 cup pumpkin puree
3 tablespoons vegetable oil
(or 1 1/2 cups pumpkin puree instead of the pumpkin + oil -- I did it this way and it worked great)
1 ½ cups all-purpose flour
1/2 cup granulated sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
Preheat oven to 350 degrees. Line bottom of 9-inch square pan with
parchment paper (I used an 8 inch pan, and it worked great).
Melt butter in a saucepan over medium heat. Add brown sugar and whisk
until smooth. Pour brown sugar mixture into bottom of prepared pan.
In a medium bowl, combine cranberries and pecans. Place them in the
pan over the brown sugar mixture.
In a large bowl, whisk together eggs, pumpkin puree and oil. In
another bowl, sift together the flour, granulated sugar, baking
powder, cinnamon and salt. Stir flour mixture into the pumpkin
mixture. Carefully spread the batter over the cranberry pecan topping.
Bake cake until a skewer inserted in the middle comes out clean, 40-50
minutes. Let cool for 10 minutes. Place large plate on top of the
cake. Invert the cake and plate together, then remove the pan.
Carefully peel off the parchment paper.
Let cool completely before serving.
Can be made a day in advance; wrap in plastic wrap and store at room
I might make this tonight, if I have pecans!
pumpkin panna cotta
agree w/ pumpkin bread pudding
pumpkin tempura w/ graham batter and vanilla ice cream
pumpkin bread french toast strata
I just watched Ina Garten make simple, delicious looking pumpkin mousse parfaits on a Food Network holiday special. It was a simple pumpkin mousse layered with whipped cream and crushed ginger cookies in parfait glasses. It looked really easy and yummy!
The older Joy of Cooking's Pumpkin Chiffon Cake makes a fabulous roulade, baked in a half-sheet pan, and filled with a mascarpone (or cream cheese) whipped cream frosting. The best part is that it stays fresh and moist for several days... I've done it up to three days ahead-still fine on that 3rd day, so it makes a great make-ahead holiday dessert.
For me, that the original recipe is a bit bland as written, and I doubled the spices.