Consider this our sinfully sweet homage to pumpkin for the week leading up to Halloween. Pick the perfect after-dinner delight for you and yours! Sink your ‘fangs’ into a number of pumpkiny refreshments–all in one place!
Let’s begin with this wickedly creamy Slow Cooker Pumpkin Cheesecake [above]. The fact that it’s under 200 calories is plain eerie! No hocus-pocus here – just a low cal cheesecake that’s plenty satisfying. The slow cooker provides a constant humidity to help set the cheesecake.
And speaking of cheesecake…
Bohanan’s insisted on this tempting treasure to add to our collection. Here’s their rendition of Pumpkin Cheesecake [below] with a Ginger Snap Crust. This decadent cheesecake shows off in all the right ways. Made with actual ginger snap cookies for the crust. To waste any would be terrifying!
Just west of Katy, Texas (near Houston) lies Dewberry Farm with old fashioned family attractions and all around good eats like these Pumpkin Snicker-DEW-dles. They’re the chewy, homemade snickerdoodle cookies you know and love with a pleasant hint of pumpkin in every bite! Only about 15 minutes in the oven:
Hill Country chef extraordinaire and cookbook author Ross Burtwell (Cabernet Grill) supplied us with his supremely creamy Maple Pumpkin Bread Pudding, made with handcrafted salted caramel ice cream. Ooh la la… BTW, I highly recommend his cookbook Texas Hill Country Cuisine — just in time for the holidays!
Practically everyone around these parts has heard of Don Strange of Texas. They fixed us up with the instructions for their Salted Caramel Pumpkin Pie Bars – made with a shortbread cookie crust. Portable pies cut like brownies with plenty of whipped cream!
This Pumpkin Mousse Pie is light and creamy with a spicy gingersnap cookie crust and truly decadent maple whipped cream topping. Garnish with pecan halves, cut into wedges and serve chilled…
If you don’t have a propane brûlée torch handy, use a broiler. A sinful, spiced Pumpkin Crème Brûlée that you can refrigerate until ready to serve:
A seasonal makeover for this beloved Latin American sponge cake from Michael and David Cordúa of Américas. Chef David’s masterful Pumpkin Spiced Tres Leches Cake is a reoccurring hit during holiday season:
One of my all-time favorite cocktails also doubles as the ultimate dessert in a glass. Masraff’s dreamy Pumpkin Pie Martini squashes all competition! Made with organic pumpkin puree, condensed milk, vanilla vodka, butterscotch schnapps and just a pinch of cinnamon: