Author Notes
As if you need another Thanksgiving dessert recipe . . . yet another plateful of whipped,creamed and nutted sweets. But this one’s so easy, so tempting to add to the pumpkin repertoire. And so delicious. (Consider it a rescue measure for gingerbread left in the oven too long -- or just as good for stale cinnamon rolls or cranberry bread.) Like a trifle, but not as rich. Like a souffle, but heavier. Like a pie prepared in a cake pan, best when served slightly warm. I’ve never seen a recipe quite like it, but I’m sure it’s out there.
Here’s all you need:
- A non-stick Bundt pan, well oiled and dusted with flour.
-A ready-made gingerbread. (The recipe is very tolerant; bake your own from scratch, use a boxed mix or store-bought. Or get creative: Try it with pumpkin cranberry bread, or a cinnamon raison coffee cake.)
-Your favorite recipe for pumpkin filling for a 9” pie
—Vivian Henoch
Ingredients
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1
prepared gingerbread, cut into strips
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2 cups
cooked or canned pumpkin
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3
eggs
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1/2 cup
sugar
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2 tablespoons
molasses
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1/2 teaspoon
salt
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2 teaspoons
cinnamon
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1 teaspoon
ginger
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1/4 teaspoon
cloves
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1/2 teaspoon
nutmeg
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1 1/2 cups
half and half or evaporated milk
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1/4 cup
rum or brandy
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1/4 cup
walnuts, crushed
Directions
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Preheat oven to 350 degrees. Generously grease a Bundt pan. Cut gingerbread into 1-inch slices. Then cut lengthwise into 4-inch strips and line them up along the sides of a Bundt pan. Cut remaining slices into cubes and fill the Bundt pan approximately half way.
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To prepare pumpkin custard, beat the eggs with the sugar, molasses, salt and spices until well blended. Add the pumpkin, cream and rum and mix well.
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Pour pumpkin mixture into the pan; gingerbread should be covered and well-soaked in the mixture.
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Bake until custard rises, slightly golden, approximately 30 to 40 minutes. Allow to cool before turning out of pan. Garnish with toasted walnuts and powdered sugar. Top with whipped cream, cranberry glaze or serve New Orleans-style with whiskey sauce.
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