Everyone bakes around the holidays, right? Well, I sure did this year. Pre-Thanksgiving, I made pumpkin scones, maple walnut muffins, pumpkin spice marble cheesecake and my classic pecan “delight.”
I was really happy with all the yummy baking. I made a pumpkin swirl cheesecake 10 years ago that tasted great but didn’t have the right, firm consistency of cheesecake. This time – success! I’ve also been making pecan delight every year for 10 years – it’s quite popular with my family and now with my husband’s. So here are the recipes I used, in case anyone else (like me) still has 3/4 can of pumpkin in their fridge that they don’t know what to do with.
Recipe 1: Vegan Pumpkin Scones with Brown Eyed Baker’s Spiced Glaze
Recipe 2: Maple Walnut Muffins
Recipe 3: Marbled Pumpkin Cheesecake
Recipe 4: Pecan Delight aka Ritz Pecan Pie
Everyone I’ve ever met who tastes this asks for the recipe. I’ve never made it with chocolate – it is perfect without. Serve with a dollop of Cool Whip!
P.S. Just in case you’re disappointed in a pumpkin pastry post that has nothing to do with desi cooking, I found some Indian pumpkin recipes just for you:
- Indian Food Rocks: Curry that Pumpkin
- The Colors of Indian Cooking: Pumpkin Koftas (Meatless Meatballs for Meatless Monday)
- VaRehVah.com: Pumpkin Masala
Happy holidays!
Adventures in Desi Cooking 