If you partake of the holiday turkey or another main course plus all the side dishes and still have room for dessert, you’re lucky. The dessert possibilities are endless, and endlessly delicious.
PUMPKIN POUND CAKE
Preparation time: 30 minutes
Cooking time: 1 hour
Yield: 12 slices
Adapted from “Simply Cakes” by Elizabeth Alston.
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
2 teaspoons pure vanilla extract
4 large eggs
2 1/3 cups all-purpose flour
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1 teaspoon baking powder
1/2 teaspoon each: baking soda, salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1 cup canned pumpkin
Topping:
2 tablespoons granulated sugar
1/2 teaspoon each: ground cinnamon, freshly ground nutmeg
1. Heat the oven to 325 degrees. Spray a 9 1/2- by 5 1/2-inch loaf pan with vegetable cooking spray and line the bottom with wax paper; spray again and set aside.
2. Beat together the butter, granulated and brown sugars with an electric mixer set on medium-high speed until fluffy. Beat in the vanilla. Reduce the speed to medium and add the eggs, one at a time, beating after each.
3. In a separate bowl, sift together the flour, baking powder, soda, salt, cinnamon, nutmeg and ginger. Add the dry ingredients in 2 additions to the butter mixture, alternating with the pumpkin.
4. Transfer the batter to the prepared pan. For the topping, combine the sugar, cinnamon and nutmeg; sprinkle over the top of the batter. Bake until a tester inserted into the center of the pound cake comes out clean, about 1 hour.
5. Cool in the pan 15 minutes before unmolding onto a rack. Let cool completely. Wrap airtight and store in refrigerator or freezer.
Nutrition information per slice: 361 calories, 5 g protein, 18 g fat, 32 g carbohydrates, 352 mg sodium, 114 mg cholesterol.
PUMPKIN PIE SQUARES
Preparation time: 30 minutes
Cooking time: 1 hour
Chilling time: Several hours
Yield: 15 pieces
Adapted from Barbara Williams of Seattle.
Crust:
1 cup sifted all-purpose flour
1/2 cup each: quick-cooking oatmeal, packed brown sugar
1/2 cup margarine, cut into pieces
Filling:
1 can (16 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Topping:
1/2 cup chopped pecans or walnuts
1/2 cup packed brown sugar
2 tablespoons margarine
1. Heat oven to 350 degrees. For crust, combine the flour, oatmeal, brown sugar and margarine; mix until crumbly. Press into the bottom of a greased 13-by 9-inch pan. Bake for 15 minutes. Cool on wire rack.
2. For filling, combine the pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves. Beat well. Pour into the crust and bake at 350 degrees until filling is beginning to set, about 20 minutes.
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3. For topping, combine pecans, brown sugar and margarine until crumbly; sprinkle over the top of the filling and continue baking until set, 15 to 20 more minutes. Cool on a rack. Refrigerate when cooled.
4. Remove from refrigeration 1 hour before serving. The dessert can be served with whipped cream.
Nutrition information per piece: 286 calories, 5 g protein, 13 g fat, 39 g carbohydrates, 197 mg sodium, 35 mg cholesterol.
PUMPKIN PIE WITH GINGERSNAP CRUST
Preparation time: 30 minutes
Cooking time: 50 minutes
Chilling time: Several hours
Yield: 8 to 10 servings
Crust:
1 1/2 cups fine gingersnap cookie crumbs
1/4 cup confectioners’ sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Filling:
2 large eggs
1 can (16 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 cup canned evaporated milk
1/3 cup milk
1. Heat oven to 325 degrees. Spray a 9-inch pie pan with a nonstick cooking spray.
2. For crust, prepare the crumbs in a food processor and transfer to a bowl. With a fork, mix in the confectioners’ sugar, butter and cinnamon. Press crumb crust into prepared pan. Bake 5 minutes. Cool 10 minutes on a rack.
3. Increase oven temperature to 350 degrees. For filling, whisk eggs in a large bowl lightly to break up. Add pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated milk and milk. Mix well until smooth but do not overbeat.
4. Pour filling into the crust. Bake at 350 degrees until set, about 45 minutes. Cool on a rack. Refrigerate the pie; bring out 1 hour before serving. Serve the pie with whipped cream if desired.
Nutrition information per serving: 260 calories, 4 g protein, 13 g fat, 33 g carbohydrates, 220 mg sodium, 74 mg cholesterol.