Buttery-Rich Pumpkin Taste : These Desserts Prove There’s More to the Squash Than Meets the Pie

Pumpkin can be the star ingredient in Thanksgiving desserts other than the traditional pie. For instance, bake the squash into a light, airy upside-down cake with a buttery-rich and crunchy topping.

Thinly sliced almonds, lightly toasted to enhance their flavor and crunchiness, bake at the bottom of Upside-Down Pumpkin Cake in a butter, brown sugar and almond liqueur mixture that turns into a rich golden glaze when the cake is turned out. Serve warm with a fluff of pumpkin whipped cream.

Pumpkin also gives a unique taste and creamy texture to old-fashioned rice custard. A dollop of whipped cream adds the finishing touch to this holiday dessert, as well as to Maple-Pecan-Pumpkin Tart. Maple flavoring, raisins and pecans add interesting flavor and texture to this tart variation of the seasonal pie.

Carrot-Pumpkin Cheesecake is still another festive dessert that benefits from the flavor of pumpkin, this time combined with carrot juice and cream cheese. The mixture is baked in a graham cracker crust.

UPSIDE-DOWN PUMPKIN CAKE

3/4 cup butter or margarine

3/4 cup light brown sugar, packed

4 tablespoons almond liqueur

1 cup toasted sliced almonds

1 cup plus 2 tablespoons granulated sugar

2 eggs

1 (16-ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup milk

1 cup whipping cream

Melt 1/4 cup butter in 10-inch pan or skillet at least 2 inches deep. Stir in 1/4 cup brown sugar and 2 tablespoons almond liqueur. Mix well. Sprinkle with almonds and set aside.

Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, 1 cup granulated sugar and eggs. Stir in 1 cup pumpkin.

Combine flour with baking powder, pumpkin pie spice, baking soda and salt. Blend into creamed mixture alternately with milk. Carefully spoon in an even layer over almonds.

Bake in center of oven at 350 degrees 50 to 55 minutes or until wood pick inserted near center comes out clean. Invert onto parchment or wax paper-lined rack. Cool 15 minutes.

Place cake on serving plate. Whip cream with remaining 2 tablespoons sugar until stiff. Blend in remaining pumpkin and remaining 2 tablespoons almond liqueur. Serve with warm or cooled cake. Makes 10 servings.

PUMPKIN-RICE CUSTARD

1 (16-ounce) can pumpkin

3/4 cup brown sugar, packed

1 (13-ounce) can evaporated milk

2 eggs

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

2 cups cooked rice

1/2 cup raisins

1/2 cup chopped pecans

1/2 cup whipping cream, whipped

Blend pumpkin, sugar, milk, eggs, pumpkin pie spice and salt. Stir in rice, raisins and pecans. Pour into buttered shallow 2-quart baking dish. Place in large pan containing hot water 1 inch deep.

Bake at 350 degrees 50 minutes, or until knife inserted near center comes out clean. Serve warm or chilled, topped with whipped cream. Makes 12 servings.

MAPLE-PECAN-PUMPKIN TART

1 (15-ounce) package refrigerated pie crusts

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup raisins

1/4 cup chopped pecans

1 (16-ounce) can pumpkin

1 (12-ounce) can evaporated milk

1 1/2 teaspoons maple flavoring

2 eggs, lightly beaten

1 cup whipping cream

2 tablespoons powdered sugar

Pecan halves

Prepare pie crust according to package directions for filled one-crust pie. Refrigerate remaining pie crust for later use. Place prepared crust in 10-inch tart pan with removable bottom or 9-inch pie pan. Press into bottom and up sides of pan. Trim edges if necessary.

Combine sugar, cinnamon, salt, raisins, pecans, pumpkin, evaporated milk, 1 teaspoon maple flavoring and eggs. Blend well, then pour into pie crust-lined pan.

Bake at 425 degrees 40 to 50 minutes or until knife inserted in center comes out clean. Cool.

Beat whipping cream in small bowl until soft peaks form. Blend in powdered sugar and 1/2 teaspoon maple flavoring, beating until stiff peaks form. Spoon or pipe over filling. Garnish with pecan halves. Makes 8 servings.

Note: If using 9-inch pie pan, cover edge of pie crust with strip of foil during last 15 to 20 minutes of baking to prevent excessive browning.

CARROT-PUMPKIN CHEESECAKE

2 cups graham cracker crumbs

1 1/3 cups sugar

1/4 cup melted butter or margarine

3 (8-ounce) packages cream cheese, softened

4 eggs

1 (16-ounce) can pumpkin

3 tablespoons flour

1 tablespoon pumpkin pie spice

1 teaspoon grated orange peel

1 cup carrot juice

2 teaspoon vanilla

Combine graham cracker crumbs, 1/3 cup sugar and melted butter. Press mixture into bottom and 2 inches up sides of greased 9-inch springform pan. Set aside.

Beat cream cheese with remaining 1 cup sugar until creamy. Add eggs, beating until smooth. Add pumpkin, flour, pumpkin pie spice, orange peel, carrot juice and vanilla. Beat until smooth. Pour into prepared pan.

Bake at 300 degrees 1 1/2 hours or until center is partially set. Loosen edges of cake with metal spatula. Turn off oven, prop door open and let cheesecake cool to room temperature. Remove sides of pan. Chill. Makes 12 to 16 servings.