"other" pumpkin desserts?

[DrSally]

So, I need to make a pumpkin dessert from scratch for DS (he can't have bakery items due to his peanut allergy). I have a can of pumpkin and evaporated milk waiting. I don't actually think he'll like pumpkin pie b/c it's a bit strong. Is there something else pumpkin I can make? How about something with pumpkin and cream cheese? Anyone have any good receipes?

[Clarity]

He just has the nut allergy now, right? You can do a pumpkin pie and dial down the spice you put into it. I usually make simple pumpkin ramekins for dd1. Can of pumpkin, egg, a little sugar or honey, milk or milk subsitute, cinnamon and bake in ramekins until toothpick comes out clean.

I love pumpkin/choc. chip muffins: http://allrecipes.com/Recipe/Pumpkin...ns/Detail.aspx

Allrecipes has a pumpkin bar recipe that sounds simple enough: http://allrecipes.com/Recipe/Pauls-P...rs/Detail.aspx

[DrSally]

That's right, just the peanut allergy now. The pumpkin pie ramekins sound great! I wouldn't have to make a crust then. So, basically a pumpkin "pie" receipe wo/ the crust and take out some of the spices? He would like that with a hefty dose of whipped cream.

[Clarity]

Yep, I modified the recipe on the can when dd1 was little. I wanted less sugar but you could use less spice if you wanted. And, the best part is you don't have to deal with a crust.

[happymom]

I have a recipe for delicious pumpkin muffins- I can post it if you want. I actually just had some yummy pumpkin bread (read: cake) that my frined made tonight- I can get the recipe from her too. Its very similar to the punpkin muffin but was moister and a slightly different flavor. Sooooo good!

[athompson]

These muffins are wonderful; I'm making them again tomorrow for daughter's 1st birthday! Thank you

He just has the nut allergy now, right? You can do a pumpkin pie and dial down the spice you put into it. I usually make simple pumpkin ramekins for dd1. Can of pumpkin, egg, a little sugar or honey, milk or milk subsitute, cinnamon and bake in ramekins until toothpick comes out clean.

I love pumpkin/choc. chip muffins: http://allrecipes.com/Recipe/Pumpkin...ns/Detail.aspx

Allrecipes has a pumpkin bar recipe that sounds simple enough: http://allrecipes.com/Recipe/Pauls-P...rs/Detail.aspx

[DrSally]

I have many more receipes here to try out. Unfortunately, I'm an infrequent baker, so it may be awhile....

[tamie]

Thanks for the Paula Deen recipe for gooey pumpkin cake. It is a new family favorite!

[fauve01]

just got this in my Cake Mix Doctor (Anne Byrn) Dec 2009 newsletter:

Pumpkin Cranberry Christmas Cake
Serves: 12 to 16
Prep: 30 minutes
Bake: 50 to 55 minutes
Cool: 40 to 45 minutes

For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
3/4 cup finely chopped pecans
1/2 cup golden raisins
1/2 cup dried sweetened cranberries
1 package (18.25 ounces) plain yellow or vanilla cake mix (see Note)
1/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 can (15 ounces) pumpkin, about 2 cups
2⁄3 cup vegetable oil
1⁄3 cup bourbon or water
4 large eggs

For the glaze
4 tablespoons (1/2 stick) butter
1/2 cup packed light brown sugar
1/4 cup bourbon or apple juice

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Place the pecans in a baking pan and toast them in the oven while it preheats until they are fragrant and deep brown, 4 to 5 minutes.
2. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
3. Remove the toasted pecans from the oven and let them cool, then set aside 1/2 cup of pecans for the cake batter and 1/4 cup for the topping. Leave the oven on.
4. Place the raisins and cranberries on a cutting board and chop them in thirds.
5. Place the cake mix, 1/4 cup of brown sugar, cinnamon, nutmeg, allspice, pumpkin, oil, 1⁄3 cup of bourbon or water, and the eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 11/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Fold in the reserved 1/2 cup of toasted pecans. Then, fold the raisins and cranberries into the batter and pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula. Place the pan in the oven.
6. Bake the cake until the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.
7. Meanwhile, make the glaze: Place the butter, 1/2 cup of brown sugar, and 1/4 cup of bourbon or apple juice in a small pan over medium-high heat. Bring just to a boil, stirring constantly, then reduce the heat and let the mixture simmer until slightly thickened, 2 minutes, stirring. Set the glaze aside.
8. Slide the cake onto a serving plate. Using a long wooden skewer, poke 12 to 16 holes in the top of the cake. Spoon the glaze over the top of the cake and garnish it with the reserved 1/4 cup of toasted pecans. Slice and serve the cake or wrap it and serve the next day.

Keep It Fresh! Store this cake, in a cake saver or in a tin lined with cheesecloth, at room temperature for up to five days or for up to ten days in the refrigerator.
Note: In a hurry? Substitute a spice cake mix for the yellow and omit the spices. And, forgo the glaze. Dust confectioners’ sugar on the top before slicing.

[trentsmom]

Years ago a friend made Paul Deen's Pumpkin Gooey Butter Cake. I still remember how good it was! When you mentioned pumpkin and cream cheese, I thought of it. Mmmm. Now I want some!

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.