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Old 10-27-2004, 12:28 AM   #1
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Pumpkin Pie Alternatives

Now that it's approaching the holiday season, I am looking for alternatives to pumpkin pie. What do you like to bake? A couple years ago, I was served an amazing pumpkin mousse, but I've been unable to find a recipe. Does anyone have one? I'd love to give it a try.


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Old 10-27-2004, 12:46 AM   #2
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My mom just recently found a recipe for pumpkin cheesecake bars. I will see if I can get the recipe from her and post it here. It sounded really good. Last year she bought a pumpkin roll from the local bakery. It was fantastic!!

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Old 10-27-2004, 01:25 AM   #3
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Thou pumpkin-cheesecake is yummy, what's wrong with a good New York Cheesecake? I make one every Thanksgiving and take it to my sister's house. It goes faster than do the pumpkin pies. :D

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Old 10-27-2004, 04:24 AM   #4
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here's one I have been going to try, sounds good and easy.
personally, I think I might leave out the almonds.

Pumpkin Mousse

3 oz. cream cheese, softened
1 c. honey or fine bar sugar
2 c. cooked, drained mashed pumpkin or 1 can #1 size pumpkin
2 tbsp. brandy
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 c. almonds
1 c. whip cream plus some for topping

Beat cheese and honey. Mix in pumpkin. Add brandy and spices.
Whip cream until stiff; fold into mix. Pour into 8 inch springform pan.
Freeze until firm. Top with whip cream and almonds.

Good Luck!
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Old 10-27-2004, 06:17 AM   #5
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This is my favorite fall dessert. I'm not crazy about pumpkin pie, so we have this instead. I got this from a lady that I go to church with.

Punpkin Crunch Cake

Layer1- 1(16oz.)can pumpkin
1(12oz.)can evaporated milk
3 eggs
3/4C. sugar
1/2tsp. cinnamon
Mix well & pour into 9x13 well greasd baking pan.

Layer2- Sprinkle 1 box(dry)butter recipe cake mix over layer#1.

Layer3- Melt 1 1/2 sticks butter or margarine, pour evenlt over cake mix.

Layer4- Top with 1 1/2C. chopped pecans.
Bake at 350 deg. for 1 hour. Cool completely.

Layer5- 2C. powdered sugar
8oz. cream cheese, softened
8oz. cool whip, thawed
Mix well & spread on cooled cake. Keep refrigerated. Eat & enjoy.
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Old 10-27-2004, 07:05 AM   #6
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You wanted something different - how about a carrot pie? Tastes kinda like a punkin pie, just a little lighter and sweeter - it's awesome!


2 cups carrots, cooked, pureed
2 eggs
1 cup evaporated milk
¼ cup soft butter
½ tsp.each, nutmeg & cinnamon
¼ tsp. ginger
1 9” pie crust
Sugared pecans

Preheat oven to 375. Mix everything together, and pour into a 9" pie shell. Top with sugared pegans. Bake for 45-5 minutes, til knife inserted comes out clean.

Sugared pecans: Melt 1T butter, stir in 1T brown sugar, and ½ cup pecan haves; stir til coated.
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Old 10-27-2004, 07:36 AM   #7
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marmalady, thanks for this one. intruiging idea that I must try.

that 2 cups of carrots -- is that before or after pureeing? I think I'd hafta disassemble a different amount depending on your answer.
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Old 10-27-2004, 08:00 AM   #8
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Baked Pumkin Wedges in Cream.
I'll post the recipe tomorrow.
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Old 10-27-2004, 08:17 AM   #9
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I'm trying this one this year (from Gale Gand)

Maple Bourbon Sweet Potato Pie
When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can't tell you how many people have said as they down the last crumb, "and I thought I didn't like sweet potato pie."

This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools.

Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff.

1 (9-inch) basic pie crust, baked blind, recipe follows
2 large or 3 medium sized sweet potatoes
4 tablespoons (2 ounces) butter, melted
1 teaspoon vanilla extract
3 eggs
1 egg yolk
3/4 cup cream
1/4 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon brown sugar
1/4 cup bourbon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
A few grinds black pepper

Preheat oven to 425 degrees F.
Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.

Turn oven down to 375 degrees F.

Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.

Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.

Basic Pie Crust:
2 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon sugar
4 ounces (8 tablespoons) chilled butter, cut into pieces
4 ounces (1/2 cup plus 1 tablespoon plus 2 teaspoons) chilled vegetable shortening, cut until pieces
1/4 to 1/2 cup cold water, as needed
Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.

Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.

Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.

Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.
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Old 10-27-2004, 08:53 AM   #10
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There's a recipe for a triple layer cheesecake in this month's Women's Day magazine.........pumpkin, milk and semi-sweet chocolate. I made it a few weeks ago (though I only did one layer of chocolate and substituted a layer of plain instead). It was delicious. The recipe called for low-fat cream cheese and sour cream. I used the full-fat versions b/c that's what I had on hand.

Good luck!

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