Holiday Helpers from Taste of Home Dear $$firstname$$, PUMPKIN PIE topped with whipped cream is a sweet standby on most every family's Thanksgiving table. For a sweet change of pace, try one (or more) of the autumn desserts in this BONUS newsletter...you may start a delicious new tradition! ********** Bread Pudding Pumpkin When doing my fall decorating, I'm certain to set aside a few pumpkins for this unique dessert. It adds a festive touch to our Thanksgiving table. -- Darlene M., Mt. Hood, Oregon 2 medium pie pumpkins (about 3 pounds each) 4 eggs, lightly beaten 1 can (14 ounces) sweetened condensed milk 1/2 cup packed brown sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3/4 teaspoon ground nutmeg 6 cups cubed crustless day-old bread 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts 1 cup raisins Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. Yield: 6-8 servings. ********** Frozen Pumpkin Dessert This ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie. -- Susan B., Edmond, Oklahoma 1 can (15 ounces) solid-pack pumpkin 3/4 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 to 1/4 teaspoon ground cloves 2 quarts vanilla ice cream, softened 1 cup finely chopped walnuts In a large mixing bowl, combine the pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13-in. x 9-in. x 2-in. dish. Sprinkle with walnuts. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares. Yield: 16-20 servings. ********** Pumpkin Baked Alaska For years, I was a flop at making pumpkin pies. So I pulled out this recipe, which I got at a cooking class. It's been a success ever since. -- Linda S., Portage, Wisconsin 1 quart vanilla ice cream, softened 2 teaspoons pumpkin pie spice 2 eggs 1-1/4 cups sugar, divided 3 tablespoons plus 5 teaspoons water, divided 1/2 teaspoon vanilla extract 2/3 cup cake flour 1/2 teaspoon baking powder 1/8 teaspoon salt 5 egg whites 1/2 teaspoon cream of tartar 1 teaspoon rum extract 2 tablespoon sliced almonds, toasted In a bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners’ sugar; set aside. In a mixing bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely. Place cake on an ungreased freezer-to-oven-safe platter or foil-lined baking sheet. Unmold ice cream onto cake; remove plastic wrap. Return to freezer. In a heavy saucepan or double boiler, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes. Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately. Yield: 12 servings. ********** Gingersnap Dip I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps.-- Tessie H., Marion, Virginia 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 2 teaspoons pumpkin pie spice 1 carton (8 ounces) frozen whipped topping, thawed 1 package (16 ounces) gingersnaps In a small mixing bowl, combine the cream cheese, confectioners' sugar and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving. Yield: 3 cups. ********** Cranberry Bundt Cake Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for brunch. -- Lucile C., Wichita, Kansas 3/4 cup butter or margarine, softened 1-1/2 cups sugar 3 eggs 1-1/2 teaspoons almond extract 3 cups all-purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1-1/2 cups (12 ounces) sour cream 1 can (16 ounces) whole-berry cranberry sauce 1/2 cup finely chopped pecans ICING: 3/4 cup confectioners’ sugar 4-1/2 teaspoons water 1/2 teaspoon almond extract In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings. ********** Taste of Home 5400 S. 60th Street PO Box 991, Greendale WI 53129-0991 1-800/334-6913 ********** HAVE A FRIEND who enjoys good home cooking? Feel free to forward this newsletter! This email was sent to: $$email$$ If this newsletter was forwarded to you, you can sign up for yourself at http://www.tasteofhome.com/RD.asp?ID=481. ********** TO CANCEL your newsletter at any time visit http://www.tasteofhome.com/rd.asp?id=483 TO UPDATE your e-mail address and other information, please visit http://www.tasteofhome.com/rd.asp?id=482. You'll need your current e-mail address and password to log-in. If you've forgotten your password or never selected one, there is a link to have it e-mailed to you. ********** Copyright 2003 Reiman Media Group, Inc.  All rights reserved.