Pumpkin Recipe Roundup

Pumpkin Spice & White Chocolate Cheesecake

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.

Pumpkin Spice Hot White Chocolate

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

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About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and founder of the Northwest Culinary Academy.

Comments

  1. Susan,

    Some time, and by that I mean years, ago the Washington Post excerpted a marvelous-sounding recipe from your book Pacific Northwest Palate, namely Pumpkin Cheesecake with Hazelnut Praline (they gave you full credit, of course). I clipped the recipe but now find I omitted to include a note concerning preparation of the pumpkin puree. I’ve searched in vain for the recipe at thelunacafe.com. Can you help me find that last bit of information? Many thanks.

    -Pete

    • Uhhh Pete, you didn’t buy my book? :-) The filling is 16 ounces cream cheese, 3/4 cup packed brown sugar, 3/4 cup pumpkin puree, 3 eggs, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. Cream these together. Happy baking!

      • Pete McCallum says:

        I confess I didn’t, Susan; I’m not sure it was still in print when I heard of it (that’s my story, and I’m sticking to it). Happily, there’s a copy sitting next to me as I type this, courtesy of the University of Maryland’s McKeldin Library. Before it goes back there, I’ll copy page 257 (and perhaps others) and see if I can find a copy of my own on Amazon. In the meantime, thanks for the reply.

        -Pete

  2. Oh Susan, my mouth waters when I see these yummy foods. I was looking for a recipe, hopefully you can share. Thanks.

  3. Oh my, a reader just alerted me to the fact that the pictrures here DO NOT LINK to the corresponding posts. MauiJim fixing that error now. Thank you dear Luana!

  4. What a terrific round-up of scrumptious recipes–each one looks special and delicious. I always look so forward to your blog posts–you never disappoint and this one is no exception. Thank you so much, Susan.

  5. The hot chocolate and the cheesecake look amaaazing. I adore pumpkin/butternut squash with warming spices – the perfect combination. I’ve just posted my Bonfire Cheesecake made with butternut squash http://wp.me/p1Cebx-2Z. I hope you like

  6. GREAT round-up, Susan! That Spiced Pumpkin Sour Cream Upside-Down Coffee Cake is calling my name!!!

    Thanks for sharing…

  7. Ahhhh, so many wonderful recipes too try. How to decide where to start?! My mind has been on pumpkin too, so it’s great that you chose to share this veritable encyclopedia of pumpkin recipes! Thank you!

  8. The cheesecake and the hot chocolate look so good! Nice round up:)

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