When gathering for the giving of thanks this season, we all know the one delectable dish that encompasses the season, perhaps better than the rest – no, we’re not talking about the turkey.
Pumpkin pie: It’s a must-have for any Thanksgiving smorgasbord. All year long, we wait (impatiently) for the reappearance of this sweet and spiced blend of pumpkin, cinnamon and other key ingredients – don’t forget the generous dollop of whipped cream to top it off.
While nothing can quite replace this unique blend of flavors, we a have a couple great recipes that come close! Check out these awesome ways to integrate the pumpkin spice flavor into your Thanksgiving meal this year and give your friends and family a reason to give thanks for your culinary genius!
For The Crust
20 chocolate wafer cookies (half a 9-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For The Filling
2 packages bar cream cheese (8 ounces each)
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped
1.) Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
2.) In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
3.) Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
4.) Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
5.) Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
6.) Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
7.) Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.
12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs
Sugar Glaze, (optional)
1.) Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
2.) Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.
Thank you, MarthaStewart.com for these amazing recipes that will undoubtedly keep our kitchens smelling fantastic this week. Check out MarthaStewart.com for these and more amazing recipes for Thanksgiving and the rest of your 2012 holiday meals! Also be sure to check out Garden Grove Bed & Breakfast’s Recipes page for a list of our customer’s favorite recipes!