Variations on the Traditional Pumpkin Pie

by Michele Cheplic | More from this Blogger

15 Nov 2007 03:18 PM

I've really enjoyed reading Valorie's "Abandon the Pumpkin Pie" series. But, unlike her I happen to love pumpkin pie. In fact, love may be an understatement. I could easily devour an entire pie smothered with whipped cream in a single sitting. Okay, maybe a single day.

Regardless, my passion for all things pumpkin is well documented in my family. Which is why I am not surprised that my 3-year-old daughter has inherited my love for the orange fruit. Believe me; nothing makes restaurant patrons stop and stare more than the sight of my daughter attacking a slice of pumpkin pie.

Pumpkin pie and Thanksgiving... it's a no brainer in our home. And because we love the festive fruit so much I am planning to make two additional pumpkin desserts. The dishes are ideal for guests who are not fans of traditional pumpkin pie. Both are easy to prepare and can be made a day or two ahead of time. They are also great to bring along to someone's home if you are not the one hosting the big Turkey Day spread.

Pumpkin Spice Cake

Ingredients:

1 box (18.5 ounces) spice cake mix

3 eggs

1/2 cup sugar

1/4 cup brown sugar

3/4 cup oil

1 can (15 ounces) pumpkin purée

Topping:

1/2 cup chopped nuts

1/4 teaspoon cinnamon

1/4 cup sugar

Directions:

Preheat oven to 350 degrees.

Grease a 13-by-9-inch pan.

Combine topping ingredients in a small bowl. Set aside.

In a large bowl, combine all the cake ingredients; mix well. Pour into prepared pan. Sprinkle with topping. Bake 35 to 40 minutes. Cool. Serves 20.

Pumpkin Ice Cream Dessert

Ingredients:

1-1/2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter or margarine, melted

1 can (15 ounces) pumpkin

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon cloves

1 quart vanilla ice cream, softened

Whipped cream (Fresh or canned)

Directions:

Combine crumbs, sugar and butter. Press into a 9-inch square pan.

Combine pumpkin, brown sugar, salt and spices. Fold in ice cream. Pour mixture over crumbs; cover. Freeze until firm.

Remove from freezer and cut into squares about 20 minutes before serving. Top with whipped cream. Serves 10.

Related Articles:

Abandon the Pumpkin Pie: A Pumpkin Torte

Abandon the Pumpkin Pie: Pumpkin Apple Cobbler

Bring On the Pumpkins: How to Cook with Fresh Pumpkin

Pumpkin Ice Cream Pie

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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drdad (503) 15 Nov 2007 09:45 PM

Two pumpkin pie fans in my family!

Michele Cheplic (37339) 16 Nov 2007 07:02 PM

Glad to hear we aren't alone! Though, I'm sure we'll be sick of it by Christmas.