Whip up something that's different from pie

Punpkin Spice Pound Cake
ACH Food Company, Inc.
Story by Standard-Examiner staff
(Standard-Examiner)
Mon, Nov 12, 2012
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Weary of the pie, but not the pumpkin?

Consider one of these alternatives for your Thanksgiving dessert, courtesy of the Spice Islands seasonings company.

Pumpkin Cheesecake

1 1/2 cups finely ground gingersnap cookies

1/4 cup finely ground walnuts

1/4 cup sugar

5 tablespoons butter, melted

Three 8-ounce packages cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour

6 eggs, divided use

1 teaspoon vanilla extract

1 1/2 teaspoons pumpkin pie spice

15-ounce can pumpkin

Preheat oven to 500 degrees F. Combine gingersnaps, walnuts, sugar and butter in a medium bowl. Press into the bottom and 1 inch up the side of a 10-inch nonstick springform pan. Set aside.

Beat cream cheese, sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2 1/2 cups to a separate bowl; set aside. Beat 1 egg, pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.

Bake at 500 degrees for 10 minutes; reduce temperature to 200 degrees and bake 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan. Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours.

Tip: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking.

Pumpkin Crème Brulee

1 vanilla bean

1 3/4 cups heavy cream

1 cup canned pumpkin

1/2 cup pure maple syrup

10 egg yolks

2 teaspoons pumpkin pie spice

1/4 cup finely chopped pecans, toasted

1 tablespoon finely chopped crystallized ginger

1/4 cup brown sugar

1 teaspoon finely chopped crystallized ginger

1 tablespoon finely chopped pecans

Preheat oven to 325 degrees F. Split vanilla bean lengthwise and scrape vanilla bean. Place in heavy saucepan. Add cream, pumpkin and syrup and whisk together; bring to a simmer over medium heat. Whisk egg yolks and pumpkin pie spice in a separate bowl.

Add the hot pumpkin mixture slowly to the egg mixture, whisking constantly. Add 1/4 cup pecans and 1 tablespoon crystallized ginger. Pour mixture into eight 6-ounce ramekins. Place ramekins in a hot-water bath.

Bake about 40 to 45 minutes, or until a knife inserted in center of custard comes out clean. Transfer ramekins to a rack to cool completely. Chill, covered, until cold (at least 2 hours).

Combine brown sugar, 1 teaspoon ginger and 1 tablespoon pecans. Sprinkle 2 teaspoons evenly over each ramekin. Broil until topping is caramelized. Serve.

Pumpkin Spice Pound Cake

Cake:

2 3/4 cups sugar

1 1/2 cups butter, softened (no substitutions)

2 teaspoons vanilla extract

6 eggs

3 cups flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1 1/2 teaspoons ground Saigon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves,

1 cup canned pumpkin

Caramel Pecan Topping:

1 cup brown sugar

1/2 cup whipping cream

1/4 cup maple syrup

2 tablespoons butter

Dash salt

Dash ground Saigon cinnamon

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

Cake: Preheat oven to 350 degrees. Generously grease and flour a 12-cup fluted tube pan.

Beat sugar and butter in a large bowl with electric mixer until light and fluffy. Add vanilla; add eggs one at a time, beating well after each. Combine flour, baking powder, salt and spices; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour into prepared pan.

Bake for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Invert onto serving plate. Cool completely.

Caramel Pecan Topping: Combine brown sugar, cream, maple syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low, simmer 5 minutes, stirring constantly. Remove from heat, stir in cinnamon, vanilla and pecans. Serve warm over cake. Top with whipped cream, if desired.

 

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