Byline: Amanda Armstrong, Candy Sagon, Renee Schettler
Four easy alternatives to pumpkin pie that all seem to say the same thing: Delicious!
Indian pudding
hands-on time: 25 minutes
total time: 31/2 hours (includes cooling)
serves 8 to 12
4 cups whole milk
2/3 cup finely ground cornmeal
1/2 cup molasses
4 tablespoons unsalted butter, plus more for the dish
1/4 cup light or dark brown sugar
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg, plus more for garnishing
1 teaspoon vanilla extract
2 cups (1 pint) heavy cream, whipped to firm peaks
Heat oven to 350deg F. In a large saucepan, over medium-high heat, bring 3 cups of the milk to a boil. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 15 minutes. Remove from heat. Stir in the molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg, and vanilla. Transfer to a buttered 11/2-quart casserole dish. Set the casserole in a roasting pan, pull the oven rack out halfway, and place the pan on it. Carefully add enough hot water to the pan to reach halfway up the casserole. Cover both pans with a single large sheet of foil. Bake for 1 hour. Remove foil. Bake until the pudding is almost set but still wobbly,11/2 hours more. Transfer casserole to a wire rack for at least 30 minutes. Spoon onto plates. Serve with the whipped cream and sprinkle with nutmeg.
IN ADVANCE
Bake the pudding and let it cool. Set aside at room temperature for up to 4 hours. If desired, cover with foil and warm in a 250deg Foven for 30 minutes.
APPLESAUCE SPICE CAKE
hands-on time: 10 minutes
total time: 1 hour, 10 minutes
serves 8 to 12
2 cups all-purpose flour, plus more for the pan
2 teaspoons baking soda
1/8 teaspoon kosher salt
1 stick unsalted butter, plus more for the pan
1 cup granulated sugar
12/3 cups jarred chunky applesauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Pinch ground nutmeg
1 teaspoon vanilla extract
2 large eggs
1 cup dark or golden raisins
2 tablespoons confectioners’ sugar
2 pints vanilla ice cream
Heat oven to 350deg F. Butter and flour a 9-inch springform or round cake pan. In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan. Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. Sprinkle the cake with the confectioners’ sugar, slice into wedges, and serve with the ice cream.
IN ADVANCE
Bake the cake and let it cool. Set aside at room temperature for up to 24 hours. Cover with foil and warm in a 250deg F oven for 30 minutes.
CITRUS POUND CAKE WITH CRANBERRY SYRUP
hands-on time: 20 minutes
total time: 1 hour, 45 minutes
serves 8 to 12
4 large eggs
1/2 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 sticks unsalted butter, at room temperature, plus more for the pan
21/4 cups granulated sugar
1/2 teaspoon kosher salt
2 cups all-purpose flour
2 cups fresh or frozen cranberries
1/2 cup fresh orange juice
2 tablespoons orange liqueur (optional)
Heat oven to 325deg F. Butter a 9-by-5-inch loaf pan. In a small bowl, whisk together the eggs, vanilla, and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 11/4 cups of the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 minutes. Reduce heat to medium-low and simmer for 5 minutes. Strain the syrup into a bowl and stir in the liqueur (if using). Slice the cake and serve with the warm syrup.
IN ADVANCE
Bake the cake and let it cool. Cover and store at room temperature for up to 24 hours. Serve at room temperature. Make the syrup and set it aside for up to 4 hours.
GINGERSNAP-PEAR CHEESECAKE
hands-on time: 30 minutes
total time: 6 hours (includes cooling)
serves 8 to 12
6 tablespoons unsalted butter, melted
11/2 cups crushed gingersnaps (about 40 cookies)
2 small ripe pears (any kind)–peeled, cored, and sliced 1/8 inch thick
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
11/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature
Heat oven to 350deg F. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes. In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on. In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
IN ADVANCE
Make the cheesecake and refrigerate for up to 2 days. Slice it just before serving, running the knife under warm water after each cut.
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