Pumpkin Panna Cotta for Thanksgiving!

Pumpkin Panna Cotta with Pecan Brittle 1 2425x2634A few weeks ago my long-time assistant, Emily Bell, suggested that I offer readers a chance to end their Thanksgiving feasts with silky smooth pumpkin panna cotta in place of the traditional pumpkin pie. She had a favorite recipe for this Italian specialty–typically a mixture of cream, milk, and sugar bound with gelatin–and quickly convinced me that we could rework it, adding pumpkin puree and spices. My mouth was watering just thinking of this confection, so I wasted no time heading into the kitchen.

It took several tries before the flavors were balanced and the texture perfectly creamy, but finally we had a winner. I proposed that we add as garnishes dollops of softly whipped cream and crushed pecan brittle. The snowy white cap of cream contrasted nicely with the dusty orange hue of the “cooked creams,” while the glistening pecan brittle with its crunch was a great foil for the smoothness of this dessert. Continue reading

Wendy’s Thanksgiving Pumpkin Pie Bars

Some of you may recognize this recipe from last year, but since it was popular and more unusual than a traditional pumpkin pie, I’ve included it here. Wendy Kersker, who has tested recipes for many of my books, sent me the recipe. She says that these delectable bars have replaced pumpkin pie at her holiday table.
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