Pumpkin desserts a Thanksgiving tradition

(These tartlets are a sweet alternative to Thanksgiving pumpkin pie/Associated Press photo)

Thanksgiving is only a week away and if you haven’t started making plans for the big feast, you don’t want to delay any longer.
Even with the big meal, there has to be room for desserts. There are so many recipes out there for special treats this holiday season.
Pumpkin pie is a traditional dessert for Thanksgiving, but there are many other ways to use this member of the cucurbit family.
Here are two recipes that got my attention and would make a fabulous end to the holiday meal, The tartlet recipe is from The Associated Press and the cheesecake is brought to you by Gannett News Service. These are two tantalizing ways to make use of pumpkin, either freshly cooked or canned.

Dark Pumpkin Tartlets

Start to finish: 1 1/2 hours (45 minutes active)
Makes 15 tarts

For the crust:

1. 2 cups all-purpose flour
2. 1 teaspoon salt
3. 1/2 cup sugar
4. 1 teaspoon cinnamon
5. 1 teaspoon ground ginger
6. 1/4 teaspoon ground cloves
7. 1/4 teaspoon nutmeg
8. 1/2 cup (1 stick) unsalted butter, cut into small pieces
9. 1/4 cup molasses
10. 1 egg

For the filling:

1. 15-ounce can pumpkin puree
2. 14 ounce can sweetened condensed milk
3. 3 eggs, lightly beaten
4. 1/2 teaspoon salt
5. 1/4 teaspoon nutmeg
6. 1/2 teaspoon ground cloves
7. 1/2 teaspoon cinnamon
8. 1 teaspoon ground ginger

For the glaze:

1. 1/2 cup heavy cream
2. 6 ounces semisweet chocolate, chopped

Equipment:

1. 2 standard muffin trays (you need a total of 15 muffin tin cups)

• To make the crust, in a food processor combine the flour, salt, sugar, cinnamon, ginger, cloves and nutmeg. Pulse together. Add the butter and pulse until the mixture resembles small crumbs. Add the molasses and egg, then pulse until combined and a dough forms. S
• queeze the dough into a round cake, then wrap in plastic and refrigerate for 1 hour.
• Meanwhile, make the filling. In a medium bowl, combine all ingredients and whisk until well combined.
• When the dough is ready, heat the oven to 350 F. Spray 15 of the muffin cups with cooking spray.
• On a lightly floured surface, roll out the dough until 1/4 inch thick. Use a 4-inch round cookie cutter to cut out 15 rounds of dough, rerolling and using the scraps as needed.
• Gently press a round into each muffin cup. Divide the filling between the cups, then bake until the centers have set up, about 15 to 20 minutes. Let cool. Run a butter knife around the edges of the cups to loosen the tarts, then remove from the pans.
• To make the glaze, in a medium microwave-safe bowl microwave the cream until boiling, about 1 to 2 minutes. Add the chocolate to the bowl and let sit for 2 minutes. Stir with a wooden spoon until the mixture is homogenous and shiny.
• Pour the glaze over the top of each tartlet. Let firm up in the refrigerator, then serve at room temperature. Leftovers should be stored in the refrigerator.

(This pumpkin cheesecake is topped with praline crumbs/Gannett News Service)

Pumpkin-Praline Cheesecake

1. 1/2 cup granulated sugar
2. 1/2 cup chopped pecans
3. 1 2/3 cups graham cracker crumbs
4. 1/4 cup sugar
5. 1/4 cup plus 2 tablespoons butter, melted
6. 3 (8-ounce) packages cream cheese, softened
7. 3/4 cup packed brown sugar
8. 2 tablespoons all-purpose flour
9. 2 cups fresh pumpkin puree or 1 (15-ounce) can pumpkin
10. 1 teaspoon vanilla
11. 1/2 teaspoon ground cinnamon
12. 1/2 teaspoon ground ginger
13. 1/2 teaspoon ground nutmeg
14. 3 eggs
15. 1 8-ounce carton sour cream
16. 1 tablespoon granulated sugar
17. Pecan halves (optional)

• To make the pecan-praline pieces and powder: Line a large baking sheet with foil; set aside.
• In a heavy skillet, place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally.
• Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thinly as possible. Cool.
• Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside.
• For pecan-praline powder, place remaining broken pieces in a blender container or food processor bowl. Blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.

To make crust:

• Heat oven to 375 degrees.
• Mix together graham cracker crumbs, sugar and butter until well combined. Press mixture into the bottom and partway up the sides of a 9-inch springform pan. Bake 7 to 9 minutes. Cool crust on a wire rack while preparing filling.
  

To make filling:

• In a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on medium to high speed until combined.
• Add the pumpkin, vanilla, cinnamon, ginger and nutmeg. Beat until combined.
• Add eggs all at once. Beat on low speed just until combined.
• Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
• Pour filling into the crust-lined springform pan.
• Place the springform pan in a large baking pan, and add water to come about halfway up the side of the pan. Bake for 45 to 55 minutes or until center appears nearly set when shaken.
• Remove springform pan from water bath.
• In a small bowl, combine sour cream and granulated sugar. Spread over top of cheesecake.
• Cool cheesecake in springform pan on a wire rack for 15 minutes.
• Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour.
• Cover, and chill in the refrigerator for at least 4 hours.
• Just before serving, sprinkle the pecan-praline powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired.
• Serves 12 to 16.

Note: Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.