Pretty as a pumpkin, delicious too

Wed., Nov. 7, 2007

Family Features

How do you create special holiday desserts that look as great as they taste? By giving your favorite recipes a simple twist which is as pleasing to the eye as it is to the palette.

Start with versatile and easy to use canned pumpkin, with its mellow, sweet flavor which pairs especially well with citrus, spices, chocolates and nuts. Then, add your own simple touch to dress-up your dessert.

Simply drizzle a ribbon of melted chocolate over a pumpkin tart. Or spoon a sweet, cinnamon-scented pumpkin mousse into puff pastry shells. Decorate a pumpkin layer cake with fragrant curls of fresh orange rind. Finish off a pumpkin pie with orange-flavored cream topping. These simple additions make your dessert even more perfect for the holiday table.

For an easy but attractive gift giving idea, decorate a jar of pumpkin butter with a festive piece of fabric and ribbon to present with a loaf of pumpkin bread to your favorite hostess or teacher.

For even more holiday recipe ideas — including moist and delicious pumpkin bread, perfect for gift-giving, visit VeryBestBaking.com/Libbys.

Zesty Cream Topped Orange Pumpkin Pie

Makes 8 servings

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

1 can (30 ounces) Libby’s Easy Pumpkin Pie Mix

2/3 cup (5-fluid-ounce can) evaporated milk

2 large eggs, lightly beaten

2 1/2 teaspoons grated orange peel, divided

1 1/4 cups sour cream

2 tablespoons granulated sugar

PREHEAT oven to 425°F. Place pie shell in pan on baking sheet.

COMBINE pumpkin pie mix, evaporated milk, eggs and 1 teaspoon orange peel in large bowl. Pour into pie shell.

BAKE 15 minutes. Reduce oven temperature to 350°F. Bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack 10 minutes.

COMBINE sour cream, sugar and remaining 1 1/2 teaspoons orange peel in medium bowl. Carefully spread over top of pie.

BAKE an additional 8 minutes. Cool on wire rack 1 hour. Refrigerate 2 hours.

Pumpkin Cheesecake Tarts

Makes 12 tarts

2/3 cup (about 15) crushed gingersnap cookies

2 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened

1 cup 100% pure pumpkin

1/2 cup granulated sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

2 large eggs

2 tablespoons sour cream (optional)

2 tablespoons semi-sweet chocolate morsels (optional)

PREHEAT oven to 325°F. Line 12-muffin pan with paper cups.

COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 5 minutes.

BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

BAKE 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. If desired, place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

Pumpkin Torte with Orange Cream Filling

Makes 12 servings

1 package (18.25 ounces) yellow cake mix

1 can (30 ounces) Libby’s Easy Pumpkin Pie Mix, divided

3 large eggs

1/4 cup vegetable oil

2/3 cup (5-fluid-ounce can) evaporated milk

2 tablespoons cornstarch

3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice, divided

1 1/2 cups frozen whipped topping, thawed

Orange rind curls (optional)

PREHEAT oven to 350°F. Grease two 8- or 9-inch-round cake pans.

BEAT cake mix, 1 1/2 cups pumpkin pie mix, eggs and oil in large mixer bowl 2 minutes. Spoon into prepared pans.

BAKE 25 to 30 minutes or until wooden pick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.

MEANWHILE, WHISK together evaporated milk and cornstarch in medium, heavy-duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil 1 minute or until thickened; remove from heat. Cover; cool to room temperature.

SPRINKLE remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally. Spread about 3/4 cup filling between each layer. Spread top of cake with whipped topping and garnish with orange curls, if desired. Store in refrigerator.

Pumpkin Mousse in Cinnamon Pastry Shells

Makes 12 servings

2 packages (10 ounces each) frozen puff pastry shells

3 tablespoons melted butter

Cinnamon sugar*

1 can (30 ounces) Libby’s Easy Pumpkin Pie Mix

1 box (3.4 ounces) vanilla instant pudding andpie filling mix

2 teaspoons ground cinnamon

1 cup frozen whipped topping, thawed

PREHEAT oven to 400°F.

PLACE pastry shells on baking sheet. Brush tops with butter and sprinkle with cinnamon-sugar. Bake according to package directions. Cool to room temperature. Remove tops and reserve for garnish. Remove soft pastry inside shells and discard.

BEAT pumpkin pie mix, pudding mix and cinnamon in large mixer bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon about 1/3 cup pumpkin mousse into each pastry shell. Top with pastry tops. Serve immediately.

*For cinnamon sugar: Combine 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon in small bowl.

One-Step Pumpkin Butter

Makes about 40, 1-tablespoon servings

1 can (30 ounces) Libby’s Easy Pumpkin Pie Mix

EMPTY pie mix into medium, heavy-duty saucepan. Bring to boil; reduce heat to low. Cook, stirring frequently, 40 to 45 minutes. Let cool at room temperature 1 hour. Store in airtight container(s) in refrigerator up to 2 months. Makes about 2 1/2 cups.

Serve with pumpkin bread, buttermilk biscuits, corn muffins, gingersnaps or hot cereal.

NOTE: For a great gift idea, after adding pumpkin butter to jar, seal with lid and decorate with fabric and ribbon.

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