Like Change? Fight the Pumpkin Pie Status Quo this Thanksgiving

Sure, it’s a safe choice to serve the same old pumpkin pie every Thanksgiving.

But now that we’re a nation devoted to change, you should look at these exciting new options for serving your family delicious pumpkin desserts this Thanksgiving.

*Recipes from Something to Talk About: Occasions We Celebrate in South Louisiana, a community cookbook from the Junior League of Lafayette, LA.

Pumpkin Cheesecake with Gingersnap Crust
Ingredients
GINERSNAP CRUST
- 1 ½ cups gingersnap cookies, crushed
- 3 tablespoons packed brown sugar
- 6 tablespoons butter, melted

FILLING
- 24 ounces cream cheese, softened
- 1 cup packed brown sugar
- 1 ½ cups canned pumpkin
- ½ cup heavy cream
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 4 eggs

Directions
GINGERSNAP CRUST
- Combine the gingersnap crumbs, brown sugar and butter in a bowl and mix well. Press onto the bottom and 2 inches up the side of a greased and floured 9-inch springform pan.

FILLING
- Beat the cream cheese and brown sugar in a mixing bowl until light and fluffy.
- Stir in the pumpkin. Add the cream, maple syrup, vanilla, cinnamon and allspice and mix well.
- Add the eggs 1 at a time, beating well after each addition.

TO ASSEMBLE AND BAKE
- Preheat the oven to 325 degrees.
- Pour the filling into the prepared crust.
- Bake for 1 ½ hours or until the center is set.
- Cool in the pan for 30 minutes.
- Chill for 8 to 10 hours before serving.


Easy Pumpkin Swirl
Ingredients
CAKE
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- ¾ cup buttermilk baking mix
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon grated nutmeg
- 1 cup chopped nuts
- confectioners’ sugar
FILLING
- 1 cup confectioners’ sugar
- 8 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract

Directions
CAKE
- Preheat oven to 375 degrees. Combine the eggs and granulated sugar in a bowl and beat until fluffy. Stir in the pumpkin. Combine the baking mix, cinnamon, pumpkin pie spice and nutmeg in a bowl and mix well.
- Add to the egg mixture and stir just until mixed. Stir in the nuts. Pour into a 10x15-inch baking pan lined with waxed paper or parchment paper. Bake for 13 to 15 minutes or until the cake tests done.
- Dust a clean kitchen towel with confectioners’ sugar. Invert the cake onto the towel. Remove the waxed paper. Roll the warm cake in the towel as for a jelly roll from the short side and place on a wire rack to cool.
FILLING
- Cream the confectioners’ sugar, cream cheese, butter and vanilla in a bowl.
- To assemble, unroll the cooled cake carefully and remove the towel. Spread the filling over the cake and reroll. Chill until serving time.



Spiced Pumpkin Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground ginger
- 4 eggs
- 1 (15-ounce) can pumpkin
- 1 cup vegetable oil
- 1 cup wheat bran cereal
- 1 cup (6 ounces) semisweet chocolate chips
- ½ cup confectioners’ sugar

Directions
- Preheat the oven to 350 degrees. Combine the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and ginger in a large mixing bowl and mix well.
- Beat the eggs in a mixing bowl until foamy. Add the pumpkin, oil and cereal and mix well. Add to the flour mixture and stir just until mixed.
- Stir in the chocolate chips.
- Pour into a greased and floured bundt pan.
- Bake for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan for 15 minutes. Invert onto a serving plate. Cool completely. Sift the confectioners’ sugar over the cake.