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Pumpkin dessert for 14 at T-Day?

I have a great pumpkin chiffon pie recipe that I usually do for T-day, but it definitely won't feed our 14 guests this year...and so I want to make a pumpkin dessert that everyone can try.

I was thinking of pumpkin bars that could be made ahead of time, sort of like pumpkin pie but with a firmer, more bar-like consistency and maybe a nice nutty streusal topping. All of my searches for "pumpkin bars" have brought up either pumpkin bread or pumpkin cheesecake bars, which I don't want.

Any recipe ideas that aren't for quick breads? Or ideas on how I could transform a pumpkin pie base into something a bit denser to be cut into bars?

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  1. Williams-Sonoma has a pumpkin bar recipe that uses their pumpkin butter.

    On the other hand, we do a pumpkin roll which we like better than pumpkin pie, and my sister has been known to freeze it ahead of time with no ill effects.

    1. From "The Nantucket Holiday Table" by Susan Simon and Jeffrey Allen


      1. Why can't you slice it into 14/16 even pieces? Or make two pies?

        If I only had one pie plate, I would make the great pie I usually do and make sure everyone got a tiny slice and then also make some other dessert/cookies to go with coffee.

        I'd rather have a taste of something great than a hunk of something you've never made before.

        1. Paula Deen has a recipe for Pumpkin Gooey Butter Bars that gets RAVES - I haven't tried it myself, but I know it was suggested on another pumpkin thread on this board and seconded many times. I wanted to make it but there's no way we could eat it all - it makes a ton!


          1 Reply
          1. re: biondanonima

            I've tried this and it is delicious and would feed a crowd. It does use a cake mix which is not some people's "thing".

          2. The current issue of Everyday Food has a recipe for Pumpkin Chocolate Tiramisu that looks delicious (I'm making it myself). I think it serves 8, but you can easily double the recipe.

            1 Reply
            1. re: ttoommyy

              Pumpkin Tiramisu! I'm definitely trying this out this weekend for a "test run" before Thanksgiving.

            2. How about a pumpkin trifle with a layer of pumpkin mousse?

              1 Reply
              1. re: cathycc

                I came across this recipe on Salon for a Pumpkin Gingerbread Pudding, which I have saved but not yet tried. It describes itself as "Like a trifle, but not as rich. Like a souffle, but heavier. Like a pie prepared in a cake pan, best when served slightly warm." It's made in a Bundt pan and looked very pretty in the final picture. It sounds very rich, especially if served with the recommended whiskey sauce, so a little should go a long way. I love gingerbread and I kind of like pumpkin pie but I'll have to try the combination before I'm a true believer.


              2. The November issue of Fine Cooking has a pumpkin brown butter cake on the cover that looks delicious. In fact, that's what I'm making next week instead of pie. Definitely think you'd get 12-14 servings out of it.

                1. Pumpkin bread pudding?

                  Or, if you want something sweet-savory, a pumpkin macaroni and cheese?

                  1. I highly recommend these Date Pecan Pumpkin Squares - they are amazing!


                    1. http://www.mykitchenaddiction.com/201...

                      mix in some chewy gingersnaps and youve got my favorite ice cream to date.

                      1 Reply
                      1. re: mattstolz

                        @scarletcerise - please may I have your pumpkin chiffon pie recipe?! My future daughter-in-law works for an American company and will have the day off and has decided to make Thanksgiving dinner - I had a pie like that many years ago and it was amazing (we're not fans of the traditional kind)

                      2. Pumpkin Dumpcake. This is so easy, and it has been around forever everyone loves it.
                        1-16 oz canned pumpkin
                        1-12 oz can evaporated milk
                        1 C. sugar
                        3 eggs
                        1/4 tsp cinnamon
                        1 box yellow cake mix
                        1 C. chopped pecans
                        1 C. melted butter

                        mix together: pumpkin, evap. milk, sugar, eggs. & cinnamon
                        pour into a greased 9 x 13 pan
                        sprinkle cake mix over the top, scatter the nuts over the cake mix, drizzle the butter on top.

                        pop in a pre heated 350 oven for 1 hour.

                        can be served warm or chilled.

                        1. i vote for pumpkin bread pudding or pumpkin pudding cake.

                          but if you want to do something *really* easy, make a pumpkin ice cream cake or an icebox pie - no baking required and you can make either one in a large baking dish to feed the crowd...i'd use a gingerbread/gingersnap or graham cracker crust, and serve it with fresh whipped cream and a maple caramel sauce.