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Old 10-30-2004, 02:19 PM   #21
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Pumpkin Pie Alternatives

Roasted pumpkin wedges in cream... Ahh... Never seen the recipe before but it looks delicious and pretty simple.
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Old 10-30-2004, 03:42 PM   #22
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This is a nice light alternative:

Pumpkin Chiffon Pie


1 9" baked pie shell, or Graham Cracker Crust
1 Tbs(1 pkg or 4 sheets)gelatin
1/4 c cold water
3 eggs, separated
½ c sugar
1 1/4 c pumpkin puree(canned ok)
½ c milk
½ tsp salt
1/4 tsp each: cinnamon, ginger, nutmeg
½ c add’l sugar
Whipped Cream for Garnish

Bloom the gelatin in the cold water-if using the sheets, soften in a cup of cold water and squeeze out the excess water before using. In the top of a double boiler, beat the yolks slightly and add the sugar, pumpkin, milk salt and spices. Cook over boiling water until thick, stir in the bloomed gelatin until all dissolved. Chill until it begins to set(can be done by stirring with the bowl in a bowl of ice water.)
Whip the whites until stiff but not dry and gradually stir in the additional sugar, then fold this into the chilled pumpkin mixture.
Fill the pie shell and chill several hours to set.
Top with Whipped Cream to serve.
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Old 10-30-2004, 06:53 PM   #23
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how about pumpkin roll? i don't have a recipe for it though.
i'm sorry
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Old 10-31-2004, 01:23 AM   #24
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Quote:
Originally Posted by middie
how about pumpkin roll? i don't have a recipe for it though.
Pumpkin Roll

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Preheat oven to 375 degrees F.
Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice.
Stir in pumpkin puree, eggs, and lemon juice.
Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel.
Carefully roll the towel up (lengthwise) with the cake in it.
Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.
Chill. Cut the cake in slices just before serving.


Good Luck!
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Old 11-02-2004, 02:10 AM   #25
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Kansasgirl, thank you again for the recipes. I made the pumpkin mousse this weekend. It was delicious.

Now I think I'll try the pumpkin roll.
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