Northwest pumpkin season is in full swing, and I have new recipes ready to roll out in the weeks ahead. Get ready for Spiced Pumpkin Butter, Pumpkin Butter Gingerbread Beignet, Pumpkin Chocolate Torte, and Caribbean Shrimp & Pumpkin Chowder. And while I get those ready for you, here are my pumpkin FAVORITES from past seasons.
You’ve heard the saying, “Necessity is the mother of invention.” Well, it was definitely the impetus for this Thanksgiving cheesecake, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I considered but then swapped for pumpkin in honor of the holiday.) The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a good measure of sophistication.
To tell you that this pie is beyond delicious is not to do it justice. But perhaps you will get some inkling of how good it is when I reveal that MauiJim, Pumpkin-Pie-Loather, ate an ENTIRE LARGE PIECE. Oh sure, he tried to avoid the pumpkin custard while zeroing in on the caramel, but in the end that effort proved futile, so he ate the whole darned thing. And then, to my wonderment, he raved about it and asked how long he had to wait to have another slice.
There must be a hundred posts on the web on the topic of Starbuck’s Pumpkin Spice Latte. Amazing! Would you believe I have NEVER had a Pumpkin Spice Latte? I’m not quite sure how that happened. However, in perusing all of the copycat recipes, it appears that there is little if any actual pumpkin in this wildly popular autumnal concoction; just a teaspoon or so of Pumpkin Spice Syrup. I think we can do better than that, don’t you?
This is almost a pumpkin gingerbread but not quite. Pumpkin plays the starring role and orange plays a strong supporting role, with just a hint of molasses. However, I didn’t hold back on the spices, even adding a bit of white pepper for zip. For extra tenderness and acid tang, thick, Greek-style yogurt is used. And, for crunch, there is a mother lode of walnuts.
A wonderfully moist, tender, open-textured coffee cake with a baked-in topping of caramelized cranberries and hazelnuts. The entire cake is redolent with warm spices, fresh ginger, and orange. This cake stays moist for days if covered tightly with plastic wrap. It is unlikely to last that long, however.
Additional Pumpkin Inspiration
- Adventures in Cooking: Chai Pumpkin Loaf
- Annie Eats: Pumpkin Cream Cheese Muffins
- Annie Eats: Pumpkin Snickerdoodles
- Baked Bree: Pumpkin Salted Caramel Blondies
- Baker Girl: Pumpkin Spice Churros
- Bakers Royale: Pumpkin Praline Trifle
- Baking Bites: Thick and Fluffy Pumpkin Pancakes
- Chocolate-Covered Katie: Pumpkin Nut Butter
- Cookies & Cups: Pumpkin Dump Cake
- Dine & Dish: Oatmeal Pumpkin Bundt Cake
- Dine & Dish: Pumpkin Bundt Cake
- Dine & Dish: Pumpkin Funnel Cake Crispies
- Eats Well with Others: Honey Pumpkin Muffins with Cream Cheese Frosting
- Ezra Pound Cake: Pumpkin Bread with Pecan Streusel
- Food + Words: Pumpkin Spice Syrup
- French Revolution: Spiced Pumpkin and Bourbon Beignets with Vanilla Bean Sugar
- Gingerbread Bagels: Maple Pecan Pumpkin Bars
- Go Lightly Gourmet: Pumpkin Pie to Knock Your Socks Off
- Lisa is Cooking: Pumpkin Walnut Cake
- My Baking Addiction: Pumpkin Cake with Cream Cheese Swirl
- Omnivorous: Ginger Molasses Pumpkin Bread
- Sing for Your Supper: Pumpkin Pound Cake
- Sugar Crafter: Pumpkin Monkey Bread
- Sweet Twist of Fate: Pumpkin Angel Food Cake
- Yum Sugar: Pumpkin Bread