You can’t say “pumpkin pie” without immediately thinking of Thanksgiving. This Turkey Day, I got to thinking of all its delicious alternatives and wanted to post their recipes, in case you were looking for a different dessert to serve this year, too. I hope you all have a wonderful Thanksgiving!
Pumpkin bread
1 3/4 cup flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/3 cup sugar
1/3 cup applesauce
2 eggs
1 cup canned pumpkin
Preheat oven to 350 degrees. In a large mixing bowl sift together the flour, baking powder, baking soda, salt, cinnamon and ground cloves.
In a separate bowl, beat together the sugar, applesauce and eggs, until light and fluffy. Add pumpkin and beat. Mix 1/3 cup water and 1/2 tsp vanilla extract and add to the pumpkin mixture.
Add one third of the flour mixture to the pumpkin mixture and beat until combined; then add the second third and beat, then the final.
Pour into a greased bread pan and bake for about an hour or until toothpick inserted comes out clean.
Pumpkin cheesecake
1 cup graham cracker crumbs
3 TBS sugar
3TBS butter, melted
4 (8 oz) packages of regular cream cheese
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 TBS flour
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
dash of allspice
2 tsp vanilla extract
4 large eggs
1 (15 oz) can pumpkin
Preheat oven to 325 degrees. Mix crumbs, 3 TBS sugar and butter; press into springform pan. Bake 10 minutes.
For filling, beat cream cheeses with a mixer on high speed until smooth. Add granulated sugar and next 8 ingredients (through vanilla extract), beating well. Add eggs, one at a time, beating well after each addition. Add pumpkin; beat well.
Pour cheese mixture into prepared crust; bake at 325 degrees for 1 1/2 hours or until almost set. Remove from oven and run knife around the outside edge of the pan. Cool completely and refrigerate overnight.
