Jamaican-Spiced Pumpkin Pie

Coconut milk and spiced rum add an unusual and delicious twist to this pumpkin pie.

• 
  
  One 15-oz. can pure pumpkin purée
  
  


• 
  
  1-1/4 cups unsweetened coconut milk (full fat only, stirred or shaken well before using)
  
  


• 
  
  3/4 cup packed light brown sugar
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 Tbs. spiced rum, such as Captain Morgan
  
  


• 
  
  1 blind-baked All-Butter Piecrust 
  
  

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 425°F.

In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust.

Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), an additional 45 to 55 minutes.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Bourbon-Vanilla Bean Pumpkin Pie

• 
  
  1/2 cup whole milk 
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 vanilla bean, split and scraped
  
  


• 
  
  15-oz. can pure pumpkin
  
  


• 
  
  2/3 cup packed dark brown sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. bourbon
  
  


• 
  
  1 blind-baked Basic Pie Pastry shell
  
  

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Chocolate-Swirled Pumpkin Cheesecake

Chocolate and pumpkin make a dramatic and delicious pairing in this stunning cheesecake. Don’t skip the honey whipped cream accompaniment; its slight tang complements the deep chocolate and spiced pumpkin flavors.

For the crust

• 
  
  5 oz. chocolate wafer cookies, such as Nabisco’s Famous
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter, melted
  
  

For the filling

• 
  
  1 lb. cream cheese, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 cup canned pure pumpkin purée
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1/2 tsp. vanilla paste or pure vanilla extract
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1-1/4 cups plus 1/3 cup heavy cream
  
  


• 
  
  3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (1/2 cup plus 2 Tbs.)
  
  

For the whipped cream

• 
  
  3/4 cup heavy cream
  
  


• 
  
  1/4 cup sour cream or crème fraîche
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1/2 tsp. vanilla paste or pure vanilla extract
  
  

Make the crust

Position a rack in the center of the oven and heat the oven to 350°F.

In a food processor, pulse the cookies and sugar until finely ground. Add the butter and pulse until evenly moistened. Using your fingers, press the crumb mixture into the base and partway up the sides of a 9-inch springform pan. Use a flat-bottomed, straight-sided glass to further press and smooth the bottom and nudge the crumbs halfway up the sides.

Bake until firm, 8 to 10 minutes. Transfer to a rack to cool. Position the oven rack in the bottom third of the oven and leave the oven on. When the pan is cool, wrap the bottom and sides with 2 overlapping 18-inch squares of heavy-duty aluminum foil and set in a large baking pan.

Fill and bake the cake

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sugar and beat until combined. Mix in the pumpkin, cinnamon, nutmeg, cloves, and vanilla until smooth. Mix in the eggs, egg yolk, and 1-1/4 cups of the cream just until well combined. Set aside.

Heat the remaining 1/3 cup cream in a small saucepan over medium heat to just below a boil; remove from the heat. Add the chocolate and let sit for 2 minutes. Whisk until smooth and then whisk in 1 cup of the pumpkin batter.

Pour the remaining pumpkin batter into the prepared crust. Drop 2-tablespoon dollops of the chocolate batter over the pumpkin batter. For the marbled look at right, work in one quadrant and use a wooden skewer or toothpick to continuously “write” capital cursive L’s, being careful not to go too deep and scrape the crust. Turn the pan to work in the next quadrant and continue swirling and turning until all quadrants are done. (For other patterns for swirled cakes, see "Marbling and Beyond.")

Pour 1 inch of boiling water into the baking pan. Bake until only the center of the cake jiggles when nudged, 1 hour 15 minutes to 1 hour 25 minutes. Turn the heat off but leave the cake in the oven with the door ajar for another 45 minutes.

Remove from the water bath and foil and run a thin, sharp knife around the edge of the cake. Cool completely on a rack. Cover the pan with plastic wrap (without letting it touch the cake) and chill for at least 8 and up to 24 hours.

Make the whipped cream and serve

Whip the heavy cream, sour cream, honey, and vanilla to medium-soft peaks.

Remove the side of the springform pan. Run a long, thin metal spatula under the bottom crust and carefully slide the cheesecake onto a flat serving plate. Use a knife warmed in hot water and wiped dry to cut the cake, wiping it clean and reheating it after every slice. Serve with the whipped cream.

Mini Pumpkin–Maple Tarts with Toasted Pecan Streusel

Here’s this year’s take on the classic pumpkin pie filling, and the star ingredient is pure maple syrup. You’ll recognize the classic spices (cinnamon, nutmeg, ginger, and cloves) but also taste sweetness thanks to the maple syrup.You’ll get the deepest maple flavor from grade B, but if it’s not available, use the darkest grade A that you can find. Just before serving, the tarts are sprinkled with a rather untraditional streusel: rather than being baked with the filling, the rather untraditional streusel is sprinkled on top just before baking. Its crunch provides a nice contrast to nice crunch to the tarts' soft, custardy filling.Video:Watch Abby make these Mini Pumpkin-Maple Tarts.

For the filling

• 
  
  1 cup pure pumpkin purée
  
  


• 
  
  1/2 cup pure maple syrup (preferably grade B)
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground nutmeg
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  Pinch of table salt
  
  


• 
  
  1 large egg
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

For the crusts

• 
  
  7 oz. pie dough (homemade or store-bought)
  
  

For the toasted pecan streusel

• 
  
  1/2 cup (2 oz.) toasted pecans, chopped
  
  


• 
  
  2 Tbs. firmly packed light brown sugar
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position an oven rack in the lower third of the oven and heat the oven to 375°F.

Make the filling

Put the pumpkin purée, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl or 4-cup measure (this makes it easy to fill the tarts). Whisk until well blended and smooth. Add the egg and vanilla and whisk until just blended.

Line the tart pans

Lightly grease ten regular-sized (2-3/4-inch diameter) muffin cups. If using homemade dough, roll it out to a 1/8-inch thickness on a very lightly floured surface. If using store-bought dough, unroll it on a very lightly floured surface. Using a 3-1/2-inch round cookie cutter, cut out 8 rounds. Gather up the scraps, reroll to a 1/8-inch thickness, and cut another round. Reroll and cut one more round for a total of 10 rounds of dough.

Working with one round at a time, use your finger to gently press the dough into a prepared muffin cup, making sure that there are no air bubbles in the bottom and that the dough is pressed firmly and evenly up the side to within 1/4-inch of the top of the cup. Repeat with the remaining dough rounds.

Fill and bake the tarts:

Evenly spoon (or pour if you’re using a 4-cup measure) the filling into the lined muffin cups. Bake until the crusts are golden brown and the centers jiggle slightly when the pan is nudged, 27 to 29 minutes.

While the tarts are baking, make the streusel topping. Put the pecans, brown sugar, and cinnamon in a food processor and pulse until the nuts are finely ground.

Move the muffin tin to a wire rack and let cool for 10 minutes. Using a thin, metal spatula or the tip of a paring knife, carefully remove the tarts from the muffin cups and set them on a wire rack. Serve warm or at room temperature. Just before serving, sprinkle the tops with some of the pecan streusel.

Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

If you need a vegetarian “star” for the Thanksgiving table, this is it. (But if you have leftover cooked turkey on hand, it also makes a delicious addition to the filling.)

For the Sauce

• 
  
  3 oz. dried California chiles (about 10)
  
  


• 
  
  3/4 oz. dried ancho chiles (about 2)
  
  


• 
  
  6 large cloves garlic, peeled
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  1 Tbs. all-purpose flour
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  Kosher salt
  
  

For the Filling

• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 large yellow onion, cut into small dice
  
  


• 
  
  4 large cloves garlic, finely chopped
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  3 cups 1/2-inch-diced peeled, seeded pumpkin
  
  


• 
  
  1/2 cup lower-salt chicken broth or vegetable broth
  
  


• 
  
  2 cups diced leftover skinless roast turkey or rotisserie chicken (optional)
  
  


• 
  
  Kosher salt
  
  

For Assembly

• 
  
  Olive oil
  
  


• 
  
  Ten 6-inch corn tortillas
  
  


• 
  
  3 cups packed grated Monterey Jack cheese (3/4 lb.)
  
  


• 
  
  1 recipe Poblano-Pepita Salsa 
  
  


• 
  
  Crema Mexicana or sour cream, for serving
  
  

Make the sauce

Stem, seed, and rinse the chiles. Put the chiles, garlic, oregano, and 3 cups water in a 3-quart saucepan over medium heat. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until the chiles and garlic are very tender, about 30 minutes. Remove from the heat, cover, and let stand for 30 minutes. Purée in a blender.

Heat the olive oil in a 4-quart saucepan over medium heat. Add the flour and stir until it begins to color, 2 to 3 minutes. Carefully stir in the chile mixture—it will spatter—and bring to a boil. Stir in the sugar and 2 tsp. salt. Keep warm.

Make the Filling

Heat the olive oil in a 12-inch skillet over mediumhigh heat. Add the onion and cook, stirring, until nicely browned, about 11 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the pumpkin and stir to coat. Lower the heat to medium, add the broth, cover, and simmer until the pumpkin is just tender, about 10 minutes. Stir in the turkey (if using) and season to taste with salt. asse mble

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with olive oil. Spread 3/4 cup of the sauce evenly over the bottom of the dish. Heat a griddle or cast-iron skillet over medium-high heat and brush lightly with oil. One at a time, heat 5 tortillas until softened and pliable, about 1 minute per side. Arrange the griddled tortillas over the sauce in the pan (you can cut them to fit if necessary). Spread 1/2 cup sauce over the tortillas. Spoon the filling evenly over the sauce and top with 1 cup cheese. Drizzle 1/2 cup of the sauce over the cheese. Heat the remaining tortillas on the griddle. Arrange the tortillas evenly over the sauce, filling, and cheese. Spread the remaining sauce over the tortillas and sprinkle withthe remaining cheese. Bake until the cheese bubbles and the casserole is heated through, 30 to 35 minutes. Let sit for at least 10 minutes before serving with the salsa and crema.

Pumpkin-Pecan Cake with Brown Sugar and Bourbon Glaze

This cake’s warm spices are complemented by bourbon or Cognac and the crunch of sweet candied pecans. Bake the cake at least a day ahead to let the flavors deepen.

For the cake

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  2 tsp. ground ginger
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1-1/4 tsp. kosher salt
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  3/4 cup buttermilk
  
  


• 
  
  3 Tbs. bourbon or Cognac
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1/2 cup vegetable oil
  
  


• 
  
  2-1/2 cups packed dark brown sugar
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  1 15-oz. can pure pumpkin purée
  
  


• 
  
  4 oz. (1 cup) pecan halves, toasted and chopped
  
  

For the candied pecans

• 
  
  2 Tbs. packed dark brown sugar
  
  


• 
  
  1-1/2 tsp. mild honey, such as clover
  
  


• 
  
  3 oz. (3/4 cup) pecan halves
  
  


• 
  
  Vegetable oil, for the pan
  
  

For the glaze

• 
  
  3/4 cup packed light or dark brown sugar
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter
  
  


• 
  
  2 Tbs. light corn syrup
  
  


• 
  
  1-1/2 Tbs. bourbon
  
  


• 
  
  1/8 tsp. kosher salt
  
  


• 
  
  1/3 cup heavy cream
  
  


• 
  
  4 oz. sifted confectioners’ sugar (1-1/4 cups)
  
  


• 
  
  1/8 tsp. pure vanilla extract
  
  

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F. Generously butter and flour a 10- to 12-cup tube pan.

In a medium bowl, sift together the flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. In a measuring cup, combine the buttermilk, bourbon, and vanilla.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the oil, beating until combined. Add the brown sugar. Increase the mixer speed to high and beat, scraping down the sides of the bowl as needed, until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Beat in the pumpkin.

Reduce the speed to low, slowly pour in the buttermilk mixture, and mix until combined. Gradually add the dry ingredients to the batter, mixing just until combined. Use a rubber spatula to fold in the pecans. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to settle the batter.

Bake until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 55 minutes. Leave the oven on. Cool the cake in the pan on a rack for 10 to 15 minutes and then invert the cake onto the rack, remove the pan, and let cool completely, at least 3 hours.

Make the candied pecans

Heat the brown sugar, honey, and 1 Tbs. water in a 1-quart saucepan over medium heat, stirring until the sugar is dissolved. Add the pecans and stir until coated. Spread the pecans curved side up on an oiled rimmed baking sheet and bake in the 350°F oven until fragrant and shiny, 7 to 10 minutes. Transfer the pecans with a metal spatula to parchment to crisp and cool completely, about 20 minutes.

Glaze the cake

Set the cake on a rack over a rimmed baking sheet.

In a 3-quart saucepan, combine the brown sugar, butter, corn syrup, bourbon, and salt. Cook over medium heat, stirring, until the butter melts and the sugar dissolves, about 2 minutes. Add the cream, raise the heat to high, and bring to a boil, stirring occasionally. Continue to boil, stirring occasionally, for exactly 1 minute. Remove from the heat. Gently whisk in the confectioners’ sugar and the vanilla until completely smooth. Let stand until the glaze is thick enough to coat the back of a spoon but still warm and pourable, 3 to 8 minutes. If a skin forms, gently stir it back into the glaze with a spatula; don’t over-stir or the glaze may crystallize.

Pour the glaze slowly and evenly over the cake. Decorate with the candied pecans while the glaze is warm. When the glaze is set, after about 15 minutes, transfer the cake to a serving plate.

Chocolate-Swirled Pumpkin Cheesecake

Chocolate and pumpkin make a dramatic and delicious pairing in this stunning cheesecake. Don’t skip the honey whipped cream accompaniment; its slight tang complements the deep chocolate and spiced pumpkin flavors.

For the crust

• 
  
  5 oz. chocolate wafer cookies, such as Nabisco’s Famous
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter, melted
  
  

For the filling

• 
  
  1 lb. cream cheese, softened
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 cup canned pure pumpkin purée
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1/2 tsp. vanilla paste or pure vanilla extract
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1-1/4 cups plus 1/3 cup heavy cream
  
  


• 
  
  3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (1/2 cup plus 2 Tbs.)
  
  

For the whipped cream

• 
  
  3/4 cup heavy cream
  
  


• 
  
  1/4 cup sour cream or crème fraîche
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1/2 tsp. vanilla paste or pure vanilla extract
  
  

Make the crust

Position a rack in the center of the oven and heat the oven to 350°F.

In a food processor, pulse the cookies and sugar until finely ground. Add the butter and pulse until evenly moistened. Using your fingers, press the crumb mixture into the base and partway up the sides of a 9-inch springform pan. Use a flat-bottomed, straight-sided glass to further press and smooth the bottom and nudge the crumbs halfway up the sides.

Bake until firm, 8 to 10 minutes. Transfer to a rack to cool. Position the oven rack in the bottom third of the oven and leave the oven on. When the pan is cool, wrap the bottom and sides with 2 overlapping 18-inch squares of heavy-duty aluminum foil and set in a large baking pan.

Fill and bake the cake

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sugar and beat until combined. Mix in the pumpkin, cinnamon, nutmeg, cloves, and vanilla until smooth. Mix in the eggs, egg yolk, and 1-1/4 cups of the cream just until well combined. Set aside.

Heat the remaining 1/3 cup cream in a small saucepan over medium heat to just below a boil; remove from the heat. Add the chocolate and let sit for 2 minutes. Whisk until smooth and then whisk in 1 cup of the pumpkin batter.

Pour the remaining pumpkin batter into the prepared crust. Drop 2-tablespoon dollops of the chocolate batter over the pumpkin batter. For the marbled look at right, work in one quadrant and use a wooden skewer or toothpick to continuously “write” capital cursive L’s, being careful not to go too deep and scrape the crust. Turn the pan to work in the next quadrant and continue swirling and turning until all quadrants are done. (For other patterns for swirled cakes, see "Marbling and Beyond.")

Pour 1 inch of boiling water into the baking pan. Bake until only the center of the cake jiggles when nudged, 1 hour 15 minutes to 1 hour 25 minutes. Turn the heat off but leave the cake in the oven with the door ajar for another 45 minutes.

Remove from the water bath and foil and run a thin, sharp knife around the edge of the cake. Cool completely on a rack. Cover the pan with plastic wrap (without letting it touch the cake) and chill for at least 8 and up to 24 hours.

Make the whipped cream and serve

Whip the heavy cream, sour cream, honey, and vanilla to medium-soft peaks.

Remove the side of the springform pan. Run a long, thin metal spatula under the bottom crust and carefully slide the cheesecake onto a flat serving plate. Use a knife warmed in hot water and wiped dry to cut the cake, wiping it clean and reheating it after every slice. Serve with the whipped cream.

Pumpkin-Croissant Bread Pudding with Pecans

Sweet pumpkin, classic winter spices, and crunchy pecans make this bread pudding a perfect fit for the Thanksgiving dessert table. Create your own customized bread pudding with the Recipe Maker.

• 
  
  7 large egg yolks
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  6 cups half-and-half
  
  


• 
  
  1/2 vanilla bean
  
  


• 
  
  1-1/4 cups pure canned pumpkin
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. freshly ground nutmeg
  
  


• 
  
  10 cups 1-inch, day-old croissant cubes
  
  


• 
  
  1-1/2 cups toasted, coarsely chopped pecans
  
  

In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Split the vanilla bean and scrape the seeds into the half-and-half. Add the scraped bean to the pan too. Heat over medium-high heat until steaming but not bubbling. Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Whisk in the canned pumpkin, cinnamon, and nutmeg.


Put the bread cubes in a 9x13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.


Heat the oven to 325°F.Transfer the bread mixture to a large mixing bowl and gently fold in the pecans. Return the mixture to the baking dish.


Cover the pudding loosely with foil and bake at 325° F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.


Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.

Jamaican-Spiced Pumpkin Pie

Coconut milk and spiced rum add an unusual and delicious twist to this pumpkin pie.

• 
  
  One 15-oz. can pure pumpkin purée
  
  


• 
  
  1-1/4 cups unsweetened coconut milk (full fat only, stirred or shaken well before using)
  
  


• 
  
  3/4 cup packed light brown sugar
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 Tbs. spiced rum, such as Captain Morgan
  
  


• 
  
  1 blind-baked All-Butter Piecrust 
  
  

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 425°F.

In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust.

Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), an additional 45 to 55 minutes.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Pumpkin Pie Flan

Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.

• 
  
  Nonstick cooking spray
  
  


• 
  
  2/3 cup granulated sugar
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/4 cup evaporated milk
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground nutmeg
  
  


• 
  
  3/4 cup canned solid-pack pumpkin
  
  

Heat the oven to 350°F. Arrange eight 4-oz. ramekins in a 9 x 13-inch baking pan. Coat the ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly, until it melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 tsp. of the caramel to each ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Combine the whole milk and evaporated milk in a medium saucepan over medium heat until warm. Reduce the heat to a low simmer and keep warm.

Meanwhile, bring 4 cups water to a boil and keep hot.

Whisk together the whole eggs, egg yolks, the remaining 1/3 cup sugar, the vanilla, cinnamon, and nutmeg in a medium bowl. Fold in the pumpkin, then fold the pumpkin mixture into the warm milk mixture. Divide the filling among the ramekins, then place the baking pan in the oven. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the flans are just set, 35 to 40 minutes. Let cool completely.

Place a dessert plate on top of each ramekin and invert; the flan should slide out and syrup should flow onto the sides of the dish.

Pumpkin Spice Bread

• 
  
  6 oz. (3/4 cup) unsalted butter softened; more for the pans
  
  


• 
  
  11-3/4 oz. (2-1/2 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. finely ground black pepper
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1-3/4 cups packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1-1/4 cups canned pumpkin (from a 15-oz. can of pure pumpkin)
  
  


• 
  
  1/2 cup buttermilk
  
  

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, cinnamon, black pepper, salt, and cloves.

In the bowl of a stand mixer or in a large mixing bowl, beat the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until the butter is smooth. Add the sugar gradually and continue mixing on the same speed, stopping and scraping the bowl and beater as needed, until lighter in color and slightly fluffy, about 2 minutes. Add the eggs one at a time and mix until smooth after each addition, about 30 seconds. Add the pumpkin and mix until it’s evenly incorporated into the batter. Scrape down the sides of the bowl and mix until well blended.

Stop the mixer and add half the flour mixture. On low speed (for either mixer), mix until the flour is almost completely blended and then add half the buttermilk and mix until smooth. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth. The batter will be thick.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaf pans (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Pumpkin-Quinoa Soufflé

A perfect soufflé is a work of art: puffed, light as air, but here made more far more healthy and hearty with featherweight quinoa in the mix. However, have everyone at the table, ready to eat. Soufflés begin to collapse the moment they leave the oven.

• 
  
  1/2 cup quinoa, preferably white quinoa
  
  


• 
  
  1/2 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  6 large eggs, at room temperature and separated
  
  


• 
  
  4-1/2 Tbs. unsalted butter, plus more for the soufflé dish
  
  


• 
  
  6 Tbs. whole wheat flour or quinoa flour
  
  


• 
  
  1 cup milk (whole, 2%, 1%, or fat-free)
  
  


• 
  
  1/2 cup dry white wine or dry vermouth
  
  


• 
  
  1-1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
  
  


• 
  
  1/2 tsp. grated nutmeg
  
  


• 
  
  1/2 tsp. ground sage
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1/2 tsp. ground black pepper
  
  

Tip:

To get eggs to room temperature, leave them out on the counter for 15 to 20 minutes or submerge them in their shells in a bowl of warm tap water for 4 to 5 minutes.

Tip:

There are a few secrets to a perfect soufflé: You need to make sure your
oven is properly preheated, the eggs must be at room temperature, you
must not skimp in beating the ingredients (you want as much air in the
mix as possible before the soufflé starts to puff in the oven), and you
must not open the oven door as the soufflé bakes.

Fill a medium saucepan about halfway with water and bring it to a boil over high heat. Stir in the quinoa, reduce the heat to low, and cook until the grains have developed their halos and are tender, about 12 minutes. Drain in a fine-mesh sieve or a lined colander set in the sink. Cool the grains down under some running tap water. Drain thoroughly.

Position the rack in the center of the oven and preheat to 375°F. Lightly grease a 2-quart soufflé dish or round high-sided baking dish with a little butter on a wadded-up paper towel or piece of wax paper, making sure to get the butter down into the seam between the bottom and the sides. Coat the sides and bottom of the dish with the grated Parmigiano-Reggiano, turning the dish this way and that to make sure it’s all nicely cheesed up.

Whisk the egg yolks in a small bowl until creamy and light.

Melt the butter in a large saucepan set over medium heat. Whisk in the flour. Cook for 30 seconds, whisking constantly.

Whisk in the milk in a slow, steady stream; then whisk in the wine, not as slowly, but certainly not all at once, in a heavier but controlled stream. Continue cooking, whisking almost the whole time, until thick and very creamy, about 2 minutes.

Remove the pan from the heat and whisk in the cooked quinoa, beaten egg yolks, pumpkin puree, nutmeg, sage, salt, and pepper.

Use an electric mixer at high speed to beat the egg whites in a large bowl until they form droopy peaks when the turned-off beaters are dipped back in the mix. Use a flat, rubber spatula to fold half these beaten egg whites into the pumpkin mixture until no trace of white remains. Then fold in the remaining half very gently, stirring in wide arcs, until incorporated and even throughout but not dissolved. Scrape, pour, and spread this mixture into the prepared soufflé dish.

Bake until puffed and set, about 40 minutes. Bring it straight to the table and serve it up hot before it begins to deflate.

Brown Butter Pumpkin Layer Cake

A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

For the purée

• 
  
  2 tsp. vegetable oil
  
  


• 
  
  1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
  
  

Tip:

You can substitute canned pumpkin purée for homemade, if you like.

For the cake

• 
  
  6 oz. (3/4 cup) unsalted butter; more for the pans
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1-1/2 tsp. ground cinnamon
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  2/3 cup firmly packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/3 cup buttermilk
  
  

For the topping

• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  2/3 cup pecans
  
  


• 
  
  1/2 cup unsalted, raw, hulled pepitas
  
  


• 
  
  2 Tbs. firmly packed light brown sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1-1/2 Tbs. chopped crystallized ginger
  
  

For the frosting

• 
  
  4 oz. (1/2 cup) unsalted butter
  
  


• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  1/4 cup firmly packed light brown sugar
  
  


• 
  
  5 oz. (1-1/4 cups) confectioners’ sugar
  
  

Make the pumpkin purée

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You’ll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.


Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).


Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.


Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

Make the topping

Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.

Make the frosting

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.


Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.

Assemble the cake

Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve

Pumpkin Stuffed with Everything Good

You might consider serving this alongside the Thanksgiving turkey or even instead of it - omit the bacon and you've got a great vegetarian main course.
For more holiday-worthy recipes visit The Guide to Thanksgiving Dinner.

• 
  
  1 2-1/2- to 3-lb. pumpkin
  
  


• 
  
  Salt and freshly ground pepper
  
  


• 
  
  1/4 lb. stale bread, thinly sliced and cut into 1/2-inch chunks
  
  


• 
  
  1/4 lb. cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
  
  


• 
  
  2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped
  
  


• 
  
  4 slices bacon, cooked until crisp, drained, and chopped
  
  


• 
  
  About 1/4 cup snipped fresh chives or sliced scallions
  
  


• 
  
  1 Tbs. minced fresh thyme
  
  


• 
  
  About 1/3 cup heavy cream
  
  


• 
  
  Pinch of freshly grated nutmeg
  
  

Center a rack in the oven and preheat the oven to 350° F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.

Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.

Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pack the mix into the pumpkin. The pumpkin should be well filled - you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)

Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table.

To serve, you have a choice - you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option.

Pasta with Pumpkin, Sausage, and Cavolo Nero

This hearty fall dish is a wonderful way to incorporate fresh pumpkin into a simple but thoroughly satisfying midweek meal.Video Recipe: Watch a step-by-step video of the Pasta with Pumpkin, Sausage, and Cavolo Nero.

• 
  
  Kosher salt
  
  


• 
  
  1 lb. sweet Italian sausage, casings removed if using links
  
  


• 
  
  1 Tbs. olive oil (optional)
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  3 cups 3/4-inch-diced peeled, seeded pumpkin
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  4 cloves garlic, minced
  
  


• 
  
  1 tsp. dried marjoram
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  10 oz. cavolo nero kale (aka Lacinato, black, or dinosaur kale), trimmed, ribs removed, leaves cut into 1-inch pieces
  
  


• 
  
  8 oz. dried campanelle pasta
  
  


• 
  
  1/2 cup grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of well-salted water to a boil over high heat.

In a heavy-duty 12-inch skillet over medium heat, cook the sausage, breaking it up into small pieces with a wooden spoon, until mostly browned, 6 to 8 minutes. Push the sausage towards the edge of the skillet and add the olive oil if the center of the pan is dry (this will depend on the amount of fat in the sausage). Add the onion and cook until golden and the sausage is well browned, about 8 minutes. Stir in the pumpkin, wine, garlic, and marjoram and cook until the wine evaporates, 3 to 4 minutes. Add 3/4 cup of the broth and cook until the pumpkin is almost tender, about 8 minutes. Add the kale and the remaining 3/4 cup broth, cover, and cook until the pumpkin and kale are tender, about 4 minutes.

Meanwhile, cook the pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta water and then drain well. Add the pasta to the skillet with enough of the pasta water to coat the pasta and vegetables generously. Stir in the Parmigiano and season to taste with salt and pepper. Serve with additional Parmigiano.