This pumpkin sundae makes the most of fresh sage combining it with a deep, amber salted caramel sauce for a festive finale to any holiday meal. Whipped cream sweetened with brown sugar and a sprinkling of salted pepitas, or pumpkin seeds, adds a finishing touch that takes store-bought pumpkin ice cream to the next level.
Peanut brittle is a traditional holiday favorite, but pumpkin seed brittle is a fun way to add a little something new to the abundance of sweets found on buffet tables and in goody bags this time of year. Rosemary adds a woodsy winter scent, and pumpkin seeds are wholesome yet light. Delicious with a cup of good coffee or tea, this brittle is also a thoughtful gift when wrapped up in parchment paper and tucked into a festive tin.
Adapted from Cooks’ Illustrated’s “Really Good Pumpkin Recipe,” we can vouch that this pumpkin bread is really good. With toasted walnuts, fresh sage, and a crumbly cinnamon sugar topping, these loaves are a perfect way to start the morning or to wrap a long autumn evening. We suggest serving the pumpkin bread with fresh butter alongside hot apple cider or hot chocolate.
Adapted from Cook’s Illustrated, this pumpkin pie doesn’t stray too far from tradition. With all the cinnamon, nutmeg, ginger, and cloves that makes pumpkin pie such a festive holiday favorite, this recipe gets an extra-silky rich filling by browning the pumpkin puree and adding four whole eggs, whole milk, and plenty of cream. What makes this pie stand out is the rosemary in the crust—every holiday table should have a fresh twist to make the tried-and-true recipes of yesteryear sparkle like new! And of course, it wouldn’t be Thanksgiving without the whipped cream.
This healthy new take on coleslaw blends the nutrient-rich vibrancy of kale, apples, and parsley with the tang of cider vinegar and lime juice. Sweet, bright, and tart, this is a coleslaw that goes great along side a burger or a brat or all by itself.
