Beyond Pumpkin Pie

This year’s Thanksgiving feast chez Kate focused on new combinations of  traditional ingredients. Case in point: to liven up the pumpkin portion of the meal, Kate served up fresh-baked Slow-Rising Pumpkin-Thyme Dinner Rolls. Warm from the oven, they were a lovely way to start the dinner, spread with some Cheddar-Cava Spread and a glass of sparkling Chevalier Cremant de Bourgogne.

Alongside the Roasted Turkey.

Pumpkin made a final appearance in the form of Ginger-Pumpkin Cheese Tart, spiced up with a cheesecake-style filling, fresh ginger and gingersnap crust, along with the can’t-do-without Mocha Pecan Pie. Simplify the latter recipe a bit by using the pie crust recipe of your choice and basic whipped cream; the filling itself shines by cutting the usual toothache-inducing sweetness of pecan pie through addition of espresso and cocoa.

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2 thoughts on “Beyond Pumpkin Pie

  1. I have been making pumpkin rolls since I first found a recipe hailing from a 1905 church social… they are just the best. Looks like you guys had an awesome holiday…

  2. They were delish — loaded with fresh thyme — and amazing with the gorgonzola dolce we had… not to mention melty butter. They’ll be a new staple!

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