THE ELECTRIC KITCHEN
Pumpkin’s sweet for Thanksgiving
Here are ideas for pumpkin desserts that offer a variation on the traditional pumpkin pie. They're all easy to prepare and can be made a day or two ahead, leaving you free to focus on the turkey and side dishes on Thanksgiving Day.
Pumpkin Spice Cake
1 box (18.5 ounces) spice cake mix
3 eggs
1/2 cup sugar
1/4 cup brown sugar
3/4 cup oil
1 can (15 ounces) pumpkin purée
» Topping:
1/2 cup chopped nuts
1/4 teaspoon cinnamon
1/4 cup sugar
Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.
Combine topping ingredients in a small bowl.
In a large bowl, combine all ingredients; mix well. Pour into prepared pan. Sprinkle with topping. Bake 35 to 40 minutes. Cool. Serves 20.
Approximate nutritional analysis, per serving: 270 calories, 15 g total fat, 2 g saturated fat, 40 mg cholesterol, 250 mg sodium, 32 g carbohydrate, 1 g fiber, 22 g sugar, 3 g protein.
Pumpkin Ice Cream Dessert
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
1 can (15 ounces) pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1 quart vanilla ice cream, softened
Sweetened whipped cream
Combine crumbs, sugar and butter. Press into a 9-inch square pan.
Combine pumpkin, brown sugar, salt and spices. Fold in ice cream. Pour mixture over crumbs; cover. Freeze until firm.
Remove from freezer and cut into squares about 20 minutes before serving. Top with sweetened whipped cream. Serves 9.
Approximate nutritional analysis, per serving (without whipped cream): 350 calories, 17 g total fat, 10 g saturated fat, 75 mg cholesterol, 400 mg sodium, 47 g carbohydrate, 2 g fiber, 35 g sugar, 4 g protein.
Haupia Pumpkin Pie
1 can (15 ounces) pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (13 ounces) evaporated milk
1-1/2 cups shredded coconut
9-inch unbaked pie shell
1 package (2-1/2 ounces) haupia pudding mix
1 cup heavy cream, whipped and sweetened
Preheat oven to 425 degrees.
In a large bowl, combine pumpkin and eggs. Add sugar, salt and spices. Stir in milk and 1 cup coconut. Pour into pie shell. Bake 15 minutes; lower heat to 350 degrees and bake 40 to 45 more minutes, until filling is set. Cool.
Prepare haupia pudding mix according to package directions. Cool slightly, then pour over pie. Chill until haupia is firm.
Just before serving, spread whipped cream over pie. Sprinkle with remaining coconut. Serves 8.
Approximate nutritional analysis, per serving: 650 calories, 37 g total fat, 19 g saturated fat, 110 mg cholesterol, 500 mg sodium, 71 g carbohydrate, 3 g fiber, 42 g sugar, 12 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at
www.heco.com.