Thankful for pumpkin in cheesecake and flan

  • By Sue Ade
  • Tuesday, November 15, 2016 7:15pm
  • LifeFood

I’ve made pumpkin pie from scratch – that is, with a filling that’s made with fresh pumpkin. It’s a lot of work and to be honest, the mashed cooked pumpkin is not nearly as smooth as the pumpkin that comes packed in a can. So … for pumpkin desserts, where a smooth, velvety texture is essential, canned pumpkin is really the best way to go. Since the canned pumpkin shortage of a few years ago, I always buy a few extra cans this time of the year and tuck them away in the pantry. I don’t often make anything with canned pumpkin except in the fall, but every once in a while, I get a taste for it and like having it in the house.

Canned pumpkin is a boon for making pumpkin desserts, especially for cheesecake and flan. The desserts offered today take a little effort, but for celebratory occasion, such as Thanksgiving, they are lusciously satisfying – and showstoppers. The two-toned (and flavored) swirled top of the cheesecake will have guests asking, “How’d you do that,” while the flan will leave them swooning.

Desserts are a big part of any holiday meal, and two pie recipes are coming next week, one for pumpkin and one for apple. They can be prepared with canned pumpkin, pre-peeled and sliced apples and ready-to-bake pie crusts, so if you run out of time, don’t panic.

Just buy an extra can, or two, of pumpkin – and keep the can opener handy.

More in Life

Nick Varney
Unhinged Alaska: A Christmas artist and a cyber safari

My attempts at adornment layouts come across as being colorfully sculptured landfills

File
Minister’s Message: Keep your faith focused on Jesus

Don’t let fear make you slip from faith

Hip-Hop students practice their routines for Forever Christmas on Monday, Nov. 28, 2022, at Forever Dance in Soldotna, Alaska. (Jake Dye/Peninsula Clarion)
Forever Dance rings in the holidays with variety show

The show serves as a fun holiday tradition and an opportunity to get on stage early in the season

Image courtesy 20th Century 
Ralph Fiennes is Chef Julien Slowik and Anya Taylor-Joy is Margot in “The Menu”
On the Screen: ‘The Menu’ serves up fun twists and earnest commentary

I was plenty interested in the film I saw in the trailers, but the one I saw at the theater was so much more

Golden Soup mixes cauliflower, onions and apples and can be made in one pot. (Photo by Tressa Dale/Peninsula Clarion)
Golden soup offers a healthy reprieve after holiday indulgence

On the off days between the trips and celebrations I find it necessary to eat strategically

Photo courtesy of the National Archives 
This photo and information from a “prison book” at San Quentin state prison in California shows Arthur Vernon Watson when he entered the prison at age 23.
Justice wasn’t elementary, Watson, Part 2

Well before he shot and killed a man in Soldotna in 1961, Arthur Vernon Watson was considered trouble

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: Thanksgiving

We at least have a good idea of what our political future looks like.

This is Arthur Vernon Watson at age 39, when he was transferred from the federal prison in Atlanta to the penitentiary on Alcatraz Island near San Francisco. (Photo courtesy of the National Archives)
Justice wasn’t elementary, Watson, Part 3

Anchorage probation officer Roy V. Norquist was monitoring Arthur’s movements and reported that he was pleased with what he saw

Most Read