Tag Archives: Thanksgiving recipe

Thanksgiving Pumpkin Cake 

For Thanksgiving this year, I want to make something that I haven’t made before and is easy to put together. So I made this Pumpkin Cake ! I kept it light by using vegetable oil in the batter and just a small amount of butter in the frosting. I figured everyone might be running out of stomach space after a hearty turkey meal ! The maple walnuts are optional, but they are REALLY good and make the cake a lot more flavourful ! My daughter is usually my taste tester, but this time I got my mom to try it …..and she ate 2 big pieces of it, I guess that means it’s approved ! Happy Thanksgiving !

Makes one 8-inch square cake

For the cake 

  • 150 g canned or homemade pumpkin puree 
  • 200 g cake and pastry flour
  • 3 g baking powder
  • 3 g baking soda
  • 2 g salt
  • 5 g ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 100 g granulated sugar
  • 2 eggs, lightly beaten
  • 90 mL vegetable oil
  • 90 mL buttermilk
  • 5 mL pure vanilla extract 

For the frosting 

  • 250 g cream cheese, softened
  • 60 g unsalted butter, softened
  • 100 g icing sugar, sifted
  • 2.5 mL pure vanilla extract 

Optional toppings

Mix about 60 g walnuts with a tablespoon of maple syrup and toast in a 350°F oven for about 8 minutes.

  1. To make the cake, preheat oven to 350ºF
  2. Line bottom of baking tray with parchment paper, lightly grease and flour the sides
  3. In a large mixing bowl, sift together flour, baking power, baking soda, salt and spices
  4. Mix in sugar
  5. In another bowl, mix together eggs, oil, buttermilk and vanilla
  6. Add wet ingredients into dry ingredients, mix until just blended
  7. Fold in pumpkin puree
  8. Pour into baking tray and bake for about 25-30 minutes, let cool 
  9. Evenly trim off top and sides with a serrated knife 
  10. To make the frosting, beat together cream cheese and butter until creamy
  11. Add icing sugar and vanilla, beat until smooth
  12. Spread over top of cake
  13. Top with toasted walnuts if desired 
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Pumpkin Cheesecake with Maple Caramel Sauce 

Fall

October is a busy baking month for me. Thanksgiving, my daughter’s birthday, bake sale, Halloween…. all of them are happening this month. I am not complaining, in fact, I am enjoying it . Apples, pumpkins, corn, the spices, the Halloween decorations ….the aroma, the colours, the fun, I love them all ! For this Thanksgiving, I made a pumpkin cheesecake topped with maple caramel sauce. It is crunchy, creamy, sweet and a little spicy…..just delicious ! And it’s fairly easy to make ! It’s a great alternative to pumpkin pie.

Makes one 6-inch cake

For the crust

  • 120 g ginger snaps
  • 3 tablespoons unsalted butter, melted

For the fillings

  • 250 g soft cream cheese
  • 120 g granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 1/4 teaspoon salt
  • 120 g pumpkin puree (homemade or canned)
  • 2 eggs
  • 1 teaspoon pure vanilla extract

For the maple caramel

  • 120 ml maple syrup
  • 15 g unsalted butter
  • 60 mL heavy or whipping cream

Pumpkin Cheesecake

To prepare the crust

  1. Crush ginger cookies into fine crumbs
  2. Mix crumbs with melted butter, press firmly into bottom of a spring-form pan or a cake ring (if you use a cake ring like I did, you have to wrap the bottom with parchment paper as it is bottomless)
  3. Bake for about 10 minutes, let cool

To prepare the cheesecake

  1. When crust is cooled, wrap bottom of cake pan with 2 layers of aluminium foil and place on a rimmed baking tray
  2. Turn oven down to 325ºF
  3. Using an electric mixer with the paddle attachment, beat cream cheese and sugar until smooth
  4. Add flour, spices, salt,pumpkin puree and vanilla
  5. Add eggs, one at a time, mix until just blended, do not overmix
  6. Pour batter on top of crust and place the baking tray into the oven
  7. Pour about one inch of hot water into baking tray and bake for about 40-45 minutes (the top should be a little jiggly, do not overbake)
  8. Turn oven off, leave cheesecake inside oven with door ajar for another hour to cool gradually
  9. Take cake out, let cool at room temperature completely, then refrigerate for at least 3-4 hours

To prepare maple caramel

  1. Melt butter in a non-stick pan over medium heat
  2. Add maple syrup, when boil, turn heat down and simmer for about 3 minutes until thicken
  3. Add cream, stirring occasionally and continue to simmer until thick

When cheesecake is set, serve with maple caramel and whipped cream

Pumpkin Cheesecake