Simple & Scrumptious Pumpkin Desserts
Pumpkin Pie, Pumpkin Cheesecake, Carrot & Pumpkin Bars
Sep 17, 2008
There is this ubiquitous saying that Americans are very familiar with; "as American as apple pie", but the truth of the matter remains: it really and truthfully should read; "as American as pumpkin pie!" Try all three of the following pumpkin recipes. Each one has its own celebratory attitude and flavor.
What makes this pie really stand out is the crust which is cut into decorative (and tasty) leaves. Anyone can do this, and it's fun, too! Let the kids help, it's a self-esteem booster and offers quality time spent in the kitchen with family. Pumpkin flavors spell h-o-l-i-d-a-y-s!
Early American Pumpkin Pie
with carved decorative leaves
Ingredients:
- 1-!/2 cups cooked pumpkin, canned or fresh pureed
- 1 cup milk (2%, 1%, and even skim milk works well)
- 2 eggs, beaten
- 1 cup sugar (organic brown sugar works beautifully)
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 unbaked pie shells (Pillsbury's works well)
- whipped cream topping (optional)
Directions:
- Preheat oven to 400°.
- Combine all ingredients (except the second pie shell) in bowl; blend well.
- Pour ingredients into pie shell.
- While pie is baking, cut leaves out of second pie crust.
- Bake 35 minutes; remove and add cut pie crust leaves around the pie border.
- Bake for 15 more minutes.
- Refrigerate leftovers, if there ARE any!
Prep time:15 mins - 30 mins (including cutting leaves out of crust)
Cook time: 45-50 minutes
Chill: after baking put in refrigerator
Makes: serves 8-12 (depending on size of slices)
Ginger Pumpkin Cheesecake
Ingredients:
- 8 ounces gingersnap cookies, crushed
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- 2 packages ( 8 oz each) cream cheese, softened
- 3/4 cup organic brown sugar, packed well
- 3 large eggs
- 2 teaspoons Vanilla extract
- 1 can (15 ounces) or pureed pumpkin
- 1 tablespoon flour
- 2 teaspoons pumpkin pie spice
- whipped cream (optional)
- pecan halves (optional)
Directions:
- Preheat oven to 350°.
- Combine gingersnap crumbs, butter and sugar. Press in bottom and sides of 9-inch springform pan. Bake 15 minutes. Remove from oven, set aside.
- With mixer, beat cream cheese and brown sugar until fluffy. Add eggs one at a time, beating well after each addition Add next four ingredients and beat till smooth. Pour into crust. Bake 50 minutes or until lightly browned on top.
- Remove from oven, cool completely in pan on wire rack. Cover and refrigerate several hours.
- run knife around inside edge of pan and then release sides of spring form pan. Place on plate and garnish with whipped cream and pecan halves.
Prep time: 15 minutes
Cook time: 65 minutes
Chill: 2 hours up to overnight
Makes: 12 servings
Carrot Pumpkin Bars
Ingredients:
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 lg egg
- 1 lg eggwhite
- 1 cup brown sugar
- 1/2 cup canned (or fresh pureed) pumpkin
- 2 tablespoons vegetable oil
- 2 tablespoons melted butter
- grated peel of one orange
- 1 teaspoon vanilla extract
- 1/2 cup packed freshly grated carrots
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
Directions:
- Preheat oven to 350°.
- combine flour, baking powder, baking soda, cinnamon, salt.
- In separate bowl, beat egg and egg white until frothy. Beat in sugar, pumpkin, oil, butter, orange peel, and vanilla extract until smooth.
- Add flour to egg mixture and stir.Add carrots, raisins, cranberries and nuts until lightly blended.
- Spread batter into 8' X 8' pan coated with cooking spray. Bake 30 - 35 minutes. Cool in pan on rack.
Prep time: 15 minutes
Cook time: 30-35 minutes
Makes: 1 dozen bars
Happy Holidays!
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