Pumpkin Cheesecake with Gingersnap & Pecan Crust

I discovered just how astonishingly good pumpkin is when not obscured by cinnamon and ginger when I tasted a pumpkin mousse prepared by Jehanne Burch at the Castle Hill Inn & Resort in Newport, Rhode Island. Her mousse contained only pumpkin, sugar, heavy cream, and gelatin. It was a revelation. If you use an electric mixer, start by beating the cream cheese with the whisk attachment until it’s very smooth, and then add the cooked pumpkin mixture and the remaining ingredients.

For the crust:

• 4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces
• 2 oz. (1/2 cup) pecans, toasted
• 1 Tbs. granulated sugar
• 2 pinches table salt
• 1/2 tsp. ground cinnamon (optional)
• 4 Tbs. unsalted butter, melted

For the filling:

• 1 cup unsweetened pumpkin purée (I like Libby's)
• 1 cup granulated sugar
• 2 cups heavy cream, chilled
• 1 lb. cream cheese, softened to room temperature
• 2 large eggs
• 2 large egg yolks

For the garnish:

• About 24 pecan halves, toasted

Heat the oven to 350°F. Grease the bottom and sides of a 9x21/2-inch or higher springform pan.

Make the crust:

In a food processor, process the cookies with the pecans, sugar, salt, and cinnamon (if using) until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times, just until incorporated. (Alternatively, put the cookies in a freezer bag and use a rolling pin to crush them into fine crumbs. Grind the nuts finely but not to a powder. In a medium bowl, combine all the crust ingredients except the butter and toss with a fork to blend. Stir in the melted butter and toss to incorporate.)

Using your fingers or the back of a spoon, press the mixture into the base of the prepared pan and partway up the sides. Use a flat-bottomed, straightsided glass to smooth the crumbs over the bottom and farther up the sides (but not all the way to the top). Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Lay plastic wrap over the crumbs to keep them from sticking to your fingers, and use your fingers to continue pressing the crust to a thin, even layer. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to prevent leaking. Cover the crust with plastic wrap and refrigerate until needed.

Make the filling:

In a small, heavy saucepan, combine the pumpkin purée and sugar. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly, about 5 minutes. Turn the heat to low and cook, stirring constantly, until the mixture has darkened and thickened to the consistency of applesauce, about 5 minutes.

Scrape the mixture into a large food processor and process for 1 minute. with the feed tube open (so steam can escape), scraping down the sides. With the motor running, add the chilled cream. Add the softened cream cheese and process for 30 seconds or until smoothly incorporated, scraping down the sides two or three times. Add the eggs and yolks and process for about 5 seconds, just until incorporated.

Bake the cheesecake:

Pour the batter into the prepared pan. Set the pan in a larger pan (a 12x2-inch cake pan or a roasting pan) and surround it with 1 inch of very hot water. Check that the oven is at 350°F and bake the cheesecake for 45 minutes. Turn off the oven without opening the door and let the cheesecake cool for 1 hour. Transfer the cake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight. .

Umold, garnish, and slice:

Be sure the cheesecake is thoroughly chilled. Have ready a serving plate and another flat plate that's at least as wide as the springform and covered in plastic wrap. Wipe a hot, damp cloth around the outside of the ring (or use a hair dryer). Run a metal spatula or a thin knife inside the ring. Release and gently loosen the ring and then lift it off. Set the plate with the plastic wrap on top of the cheesecake and carefully invert the pan. Heat the base of the springform with a hot, damp cloth or hair dryer and lift it off. Set the serving plate lightly on the bottom of the cheesecake (which is now facing up) and reinvert the cake. Lift off the plastic-wrapped plate.

Arrange the pecan halves around the perimeter of the cake. To cut neat slices, use a sharp, thin-bladed knife dipped in hot water (shake off excess drops) between each slice.

Pumpkin & Cornmeal Cake with Orange Syrup

For the cake:

• 1/2 lb. (1 cup) unsalted butter, at-room temperature
• 1 cup granulated sugar
• 1 Tbs. finely grated orange-zest
• 1 large egg
• 2 large eggs, separated
• 8 oz. (1 cup) canned pure solid-pack pumpkin (not pumpkin pie filling)
• 1 tsp. pure vanilla extract
• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. table salt
• 1/2 cup (3-1/4 oz.) fine-ground yellow cornmeal (don’t use coarse)
• Sifted confectioners’ sugar for garnish (optional)

For the syrup and for serving:

• 1/2 cup fresh orange juice (from 1 to 2 medium juice oranges)
• 1/2 cup granulated sugar
• Vanilla yogurt or vanilla ice cream (optional)

Tip:

This cake keeps extremely well, covered tightly at room temperature, for up to six days. It can also be frozen for up to two months.

Position an oven rack on the middle rung and heat the oven to 350°F. Butter a 9-inch bundt pan. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange zest until light and fluffy, about 3 minutes. One at a time, add the egg and egg yolks (remember to reserve the whites), beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin and vanilla.

Sift together the flour, baking powder, and salt; stir in the cornmeal. Add this mixture to the pumpkin batter in three stages, stirring gently but thoroughly with a rubber spatula after each addition; don’t overwork the batter.

In a clean bowl with a very clean whisk or hand mixer, whip the reserved egg whites until they hold soft peaks. Gently fold the whites into the batter with the spatula until you no longer see streaks of white. Scrape the batter into the prepared pan; smooth the surface. Bake until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes and then invert the cake onto a wire rack to cool completely. Dust the cake with sifted confectioners’ sugar, if you like.

In a small saucepan over low heat, combine the orange juice and sugar, stirring until the sugar has dissolved. Increase the heat to medium high. Boil without stirring for 2 minutes. (If you make the syrup ahead, be sure to warm it gently before serving.)

Serve each slice of cake drizzled with syrup and, if you like, accompanied by a scoop of vanilla yogurt or vanilla ice cream.

Pumpkin Tartlets

You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 1 large egg yolk
• 2/3 cup canned pumpkin purée (not pumpkin pie filling)
• 1/3 cup heavy cream
• 1/4 cup packed light brown sugar
• 1/2 tsp. grated orange zest
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. table salt
• A few dashes ground cloves

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Put all the remaining ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups.

Bake until the pastry is golden brown, 30 to 35 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Bourbon Pumpkin Tart with Walnut Streusel

Tarts are as easy to make as pies (and maybe easier), but they’re more elegant, I think, and much easier to cut evenly for serving. This tart tastes best if it's baked a day before you serve it.

For the tart crust:

• 9 oz. (2 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp. finely grated orange zest
• 1/2 tsp. table salt
• 5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg, lightly beaten
• 1/4 cup heavy cream; more if needed

For the pumpking filling:

• 1 15-oz. can pure solid-pack pumpkin
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 Tbs. unbleached all-purpose flour
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. table salt
• 1/2 cup heavy cream
• 1/4 cup bourbon

For the streusel topping:

• 3-1/2 oz. (3/4 cup) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. table salt
• 1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup walnut halves, toasted and coarsely chopped
• 1/4 cup chopped crystallized ginger

• Lightly sweetened whipped cream for garnish (optional)

Make the tart crust:

Using a mixer fitted with a paddle attachment, mix the flour, sugar, orange zest, and salt in a large bowl on low speed for about 30 seconds. Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, a tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.

Make the pumpkin filling:

Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves, and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon.

Make the streusel topping:

Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.

Assemble the tart:

Position a rack in the center of the oven and heat the oven to 350°F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16 inch thick. Drape the round into a 11-inch fluted tart pan with a removable bottom gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that’s flush with the top of the pan and about 1/2 inch thick.

Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture.

Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.

Pumpkin Pie Flan

Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.

• Nonstick cooking spray
• 2/3 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup evaporated milk
• 2 large eggs
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3/4 cup canned solid-pack pumpkin

Heat the oven to 350°F. Arrange eight 4-oz. ramekins in a 9 x 13-inch baking pan. Coat the ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly, until it melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 tsp. of the caramel to each ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Combine the whole milk and evaporated milk in a medium saucepan over medium heat until warm. Reduce the heat to a low simmer and keep warm.

Meanwhile, bring 4 cups water to a boil and keep hot.

Whisk together the whole eggs, egg yolks, the remaining 1/3 cup sugar, the vanilla, cinnamon, and nutmeg in a medium bowl. Fold in the pumpkin, then fold the pumpkin mixture into the warm milk mixture. Divide the filling among the ramekins, then place the baking pan in the oven. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the flans are just set, 35 to 40 minutes. Let cool completely.

Place a dessert plate on top of each ramekin and invert; the flan should slide out and syrup should flow onto the sides of the dish.

Olive Oil Pumpkin Bread

Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants. Pumpkin seeds are an optional topping here, but they add a nice crunch.Read Baking with Olive Oil to learn how you can swap in olive oil for melted butter or vegetable oil in many muffin and quick bread recipes.

• Cooking spray
• 3-1/4 oz. (3/4 cup) whole wheat flour
• 3 oz. (2/3 cup) unbleached all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. ground nutmeg
• 1/4 tsp. table salt
• 2 large eggs
• 1 cup canned pumpkin purée
• 1/2 cup packed light brown sugar
• 1/3 cup olive oil
• 1/3 cup honey
• 2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

Pumpkin and Sweet Potato Purée with Orange and Thyme

The pumpkin shell, used here as a serving vessel, makes for a dramatic presentation, perfect for a Thanksgiving dinner table, but feel free to skip it for a casual dinner. This makes a great side dish for roast poultry or pork.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 2 Tbs. unsalted butter; more for the baking sheet
• 1 small (1-1/2 lb.) Sugar Pie pumpkin
• 1 medium (2- to 2-1/4 -lb.) Sugar Pie pumpkin
• 1 large (14- to 16-oz.) sweet potato
• 2 Tbs. light brown sugar
• 1 tsp. finely grated orange zest
• 1 tsp. minced fresh thyme
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

Generously butter a rimmed baking sheet. Cut the small pumpkin in half lengthwise and put it cut side down on the baking sheet. Cut a 1/2-inch lid from the stem end of the medium pumpkin and put both pieces cut side down on the same baking sheet. Cut the sweet potato in half lengthwise and place cut side down on the same baking sheet. Cover the vegetables tightly with foil and bake until the sweet potato and halved pumpkin are very tender, and the larger pumpkin is tender when pierced with fork, about 1-1/2 hours. Let stand until cool enough to handle.

Scoop the seeds from the halved pumpkin and discard. Remove the skin and put the flesh in a food processor. Peel the sweet potato and add it to the processor, along with the butter, brown sugar, orange zest, and thyme. Purée until smooth and season to taste with salt and pepper.


Scoop the seeds from the larger pumpkin, leaving the shell and flesh intact. Season the inside of the pumpkin lightly with salt and pepper. Transfer the purée to the pumpkin shell and top with the lid. (If you can’t fit all the purée, put the remainder in a small baking dish, cover, and bake alongside the pumpkin.) Put the pumpkin on the baking sheet and bake until the pumpkin and purée are heated through, about 40 minutes. Transfer to a serving plate and serve, spooning the purée from the pumpkin.

Bourbon-Vanilla Bean Pumpkin Pie

• 1/2 cup whole milk 
• 1/2 cup heavy cream
• 1 vanilla bean, split and scraped
• 15-oz. can pure pumpkin
• 2/3 cup packed dark brown sugar
• 1/2 tsp. table salt
• 1/2 tsp. ground cinnamon
• 1/8 tsp. freshly grated nutmeg
• 3 large eggs, at room temperature
• 1-1/2 Tbs. bourbon
• 1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Pumpkin Pie Flan

Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.

• Nonstick cooking spray
• 2/3 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup evaporated milk
• 2 large eggs
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3/4 cup canned solid-pack pumpkin

Heat the oven to 350°F. Arrange eight 4-oz. ramekins in a 9 x 13-inch baking pan. Coat the ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly, until it melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 tsp. of the caramel to each ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Combine the whole milk and evaporated milk in a medium saucepan over medium heat until warm. Reduce the heat to a low simmer and keep warm.

Meanwhile, bring 4 cups water to a boil and keep hot.

Whisk together the whole eggs, egg yolks, the remaining 1/3 cup sugar, the vanilla, cinnamon, and nutmeg in a medium bowl. Fold in the pumpkin, then fold the pumpkin mixture into the warm milk mixture. Divide the filling among the ramekins, then place the baking pan in the oven. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the flans are just set, 35 to 40 minutes. Let cool completely.

Place a dessert plate on top of each ramekin and invert; the flan should slide out and syrup should flow onto the sides of the dish.

Pumpkin, Sweet Potato & Coconut Pie

This pie is so delicious that I often make two at a time. If you do, use three whole eggs when doubling the filling.

• 9-inch single Pie Crust, chilled
• 1-1/4 lb. sweet potatoes, peeled and cut into 1-inch chunks
• 1 small cinnamon stick, broken into pieces
• 3 whole cloves
• 1 small star anise, crumbled
• 1-inch piece fresh ginger, peeled and cut into 1/4-inch slices
• 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 2 Tbs. unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 Tbs. all-purpose flour
• 3/4 tsp. table salt
• 1/2 cup well-stirred canned coconut milk (not coconut cream)
• 3/4 cup cold whipping cream, whipped to soft peaks with 1-1/2 Tbs. granulated sugar

In a medium saucepan, combine the sweet potatoes, cinnamon stick pieces, cloves, star anise, and ginger slices with enough water to just cover the contents. Bring to a boil over high heat. Reduce the heat and simmer uncovered until the sweet potatoes are very tender when pierced with a fork or skewer, about 10 minutes. Drain the potatoes, reserving the boiling liquid. Return the potatoes to the pot over low heat and toss to dry them a bit. Discard the cinnamon, cloves, and star anise. Force the warm potatoes through a ricer, a food mill, or a sieve. Boil the liquid if needed, until reduced to 1/4 cup. Let the sweet potato mash and the liquid cool.

Position an oven rack in the lower half of the oven; heat the oven to 350°F. In a large bowl, whisk together the pumpkin and sweet potato purée. Whisk in the egg, egg yolk, melted butter, and reserved spiced liquid. In a separate bowl, stir together the granulated and brown sugars with a wire whisk until any large lumps of brown sugar are gone. Sift the flour and salt over the sugars; stir to blend. Add the sugar-flour mixture to the pumpkin and stir well until no pockets of sugar are visible. Blend in the coconut milk.

Tip:

Be sure the pastry is still well chilled when you put the pie in the oven. This helps to ensure that the crust won’t darken too much during the long baking time.

Scrape the filling into the chilled pie shell; smooth the top. Bake for 1-3/4 to 2 hours, turning the pie several times so it bakes evenly. The point of a thin-bladed knife should come out clean when inserted into the center of the filling, and the edges of the surface will be unevenly cracked. If the edges of the pastry darken too much before the filling is cooked, cover them with a pie shield or strips of aluminum foil. Transfer the pie to a wire rack and let cool completely before serving with mounds of the lightly sweetened whipped cream.

Brown Butter Pumpkin Layer Cake

A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

For the purée

• 2 tsp. vegetable oil
• 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded

Tip:

You can substitute canned pumpkin purée for homemade, if you like.

For the cake

• 6 oz. (3/4 cup) unsalted butter; more for the pans
• 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 3/4 tsp. table salt
• 1/4 tsp. ground cloves
• 1-1/2 cups granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 large eggs
• 1/3 cup buttermilk

For the topping

• 1-1/2 Tbs. unsalted butter
• 2/3 cup pecans
• 1/2 cup unsalted, raw, hulled pepitas
• 2 Tbs. firmly packed light brown sugar
• 1/4 tsp. table salt
• 1-1/2 Tbs. chopped crystallized ginger

For the frosting

• 4 oz. (1/2 cup) unsalted butter
• 8 oz. cream cheese, at room temperature
• 1/4 cup firmly packed light brown sugar
• 5 oz. (1-1/4 cups) confectioners’ sugar

Make the pumpkin purée

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You’ll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.


Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).


Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.


Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

Make the topping

Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.

Make the frosting

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.


Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.

Assemble the cake

Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve

Double-Ginger Pumpkin Tart

• 6 oz. cream cheese, at room temperature
• 3/4 cup very firmly packed light  brown sugar
• 3/4 cup solid-pack pumpkin purée  (not seasoned pumpkin pie filling)
• 1-1/4 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. table salt
• 1 large egg yolk
• 1 large egg
• 3/4 tsp. pure vanilla extract
• 1 Tbs. finely chopped crystallized ginger; more for garnish
• 1 Press-In Cookie Crust baked and cooled (I  like graham cracker or vanilla for this tart)
• Whipped cream for garnish (optional)

Position a rack in the center of the oven and heat the oven to 325°F. In a medium bowl, beat the cream cheese and brown sugar with a stand mixer or hand-held mixer on medium speed until smooth and lump-free, about 3  min. Add the pumpkin, cinnamon, ginger, and salt and continue beating until well blended, about 1 min. Add the egg yolk, egg, and vanilla and beat until just incorporated. Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.

Use the spatula to scrape the filling into the crust and spread it evenly. Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25  to 30  min. Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3  hours. Garnish with whipped cream and crystallized ginger, if you like.

Bourbon Pumpkin Tart with Walnut Streusel

Tarts are as easy to make as pies (and maybe easier), but they’re more elegant, I think, and much easier to cut evenly for serving. This tart tastes best if it's baked a day before you serve it.

For the tart crust:

• 9 oz. (2 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp. finely grated orange zest
• 1/2 tsp. table salt
• 5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg, lightly beaten
• 1/4 cup heavy cream; more if needed

For the pumpking filling:

• 1 15-oz. can pure solid-pack pumpkin
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 Tbs. unbleached all-purpose flour
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. table salt
• 1/2 cup heavy cream
• 1/4 cup bourbon

For the streusel topping:

• 3-1/2 oz. (3/4 cup) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. table salt
• 1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup walnut halves, toasted and coarsely chopped
• 1/4 cup chopped crystallized ginger

• Lightly sweetened whipped cream for garnish (optional)

Make the tart crust:

Using a mixer fitted with a paddle attachment, mix the flour, sugar, orange zest, and salt in a large bowl on low speed for about 30 seconds. Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, a tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.

Make the pumpkin filling:

Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves, and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon.

Make the streusel topping:

Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.

Assemble the tart:

Position a rack in the center of the oven and heat the oven to 350°F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16 inch thick. Drape the round into a 11-inch fluted tart pan with a removable bottom gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that’s flush with the top of the pan and about 1/2 inch thick.

Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture.

Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.

Pumpkin Tartlets

You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 1 large egg yolk
• 2/3 cup canned pumpkin purée (not pumpkin pie filling)
• 1/3 cup heavy cream
• 1/4 cup packed light brown sugar
• 1/2 tsp. grated orange zest
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. table salt
• A few dashes ground cloves

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Put all the remaining ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups.

Bake until the pastry is golden brown, 30 to 35 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pumpkin Tartlets

You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 1 large egg yolk
• 2/3 cup canned pumpkin purée (not pumpkin pie filling)
• 1/3 cup heavy cream
• 1/4 cup packed light brown sugar
• 1/2 tsp. grated orange zest
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. table salt
• A few dashes ground cloves

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Put all the remaining ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups.

Bake until the pastry is golden brown, 30 to 35 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pumpkin-Croissant Bread Pudding with Pecans

Sweet pumpkin, classic winter spices, and crunchy pecans make this bread pudding a perfect fit for the Thanksgiving dessert table. Create your own customized bread pudding with the Recipe Maker.

• 7 large egg yolks
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp. table salt
• 6 cups half-and-half
• 1/2 vanilla bean
• 1-1/4 cups pure canned pumpkin
• 1 tsp. ground cinnamon
• 1/4 tsp. freshly ground nutmeg
• 10 cups 1-inch, day-old croissant cubes
• 1-1/2 cups toasted, coarsely chopped pecans

In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Split the vanilla bean and scrape the seeds into the half-and-half. Add the scraped bean to the pan too. Heat over medium-high heat until steaming but not bubbling. Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Whisk in the canned pumpkin, cinnamon, and nutmeg.


Put the bread cubes in a 9x13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.


Heat the oven to 325°F.Transfer the bread mixture to a large mixing bowl and gently fold in the pecans. Return the mixture to the baking dish.


Cover the pudding loosely with foil and bake at 325° F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.


Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.

Chocolate-Swirled Pumpkin Cheesecake

Chocolate and pumpkin make a dramatic and delicious pairing in this stunning cheesecake. Don’t skip the honey whipped cream accompaniment; its slight tang complements the deep chocolate and spiced pumpkin flavors.

For the crust

• 5 oz. chocolate wafer cookies, such as Nabisco’s Famous
• 2 Tbs. granulated sugar
• 2-1/2 oz. (5 Tbs.) unsalted butter, melted

For the filling

• 1 lb. cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pure pumpkin purée
• 1/2 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. vanilla paste or pure vanilla extract
• 2 large eggs
• 1 large egg yolk
• 1-1/4 cups plus 1/3 cup heavy cream
• 3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (1/2 cup plus 2 Tbs.)

For the whipped cream

• 3/4 cup heavy cream
• 1/4 cup sour cream or crème fraîche
• 1 Tbs. honey
• 1/2 tsp. vanilla paste or pure vanilla extract

Make the crust

Position a rack in the center of the oven and heat the oven to 350°F.

In a food processor, pulse the cookies and sugar until finely ground. Add the butter and pulse until evenly moistened. Using your fingers, press the crumb mixture into the base and partway up the sides of a 9-inch springform pan. Use a flat-bottomed, straight-sided glass to further press and smooth the bottom and nudge the crumbs halfway up the sides.

Bake until firm, 8 to 10 minutes. Transfer to a rack to cool. Position the oven rack in the bottom third of the oven and leave the oven on. When the pan is cool, wrap the bottom and sides with 2 overlapping 18-inch squares of heavy-duty aluminum foil and set in a large baking pan.

Fill and bake the cake

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sugar and beat until combined. Mix in the pumpkin, cinnamon, nutmeg, cloves, and vanilla until smooth. Mix in the eggs, egg yolk, and 1-1/4 cups of the cream just until well combined. Set aside.

Heat the remaining 1/3 cup cream in a small saucepan over medium heat to just below a boil; remove from the heat. Add the chocolate and let sit for 2 minutes. Whisk until smooth and then whisk in 1 cup of the pumpkin batter.

Pour the remaining pumpkin batter into the prepared crust. Drop 2-tablespoon dollops of the chocolate batter over the pumpkin batter. For the marbled look at right, work in one quadrant and use a wooden skewer or toothpick to continuously “write” capital cursive L’s, being careful not to go too deep and scrape the crust. Turn the pan to work in the next quadrant and continue swirling and turning until all quadrants are done. (For other patterns for swirled cakes, see "Marbling and Beyond.")

Pour 1 inch of boiling water into the baking pan. Bake until only the center of the cake jiggles when nudged, 1 hour 15 minutes to 1 hour 25 minutes. Turn the heat off but leave the cake in the oven with the door ajar for another 45 minutes.

Remove from the water bath and foil and run a thin, sharp knife around the edge of the cake. Cool completely on a rack. Cover the pan with plastic wrap (without letting it touch the cake) and chill for at least 8 and up to 24 hours.

Make the whipped cream and serve

Whip the heavy cream, sour cream, honey, and vanilla to medium-soft peaks.

Remove the side of the springform pan. Run a long, thin metal spatula under the bottom crust and carefully slide the cheesecake onto a flat serving plate. Use a knife warmed in hot water and wiped dry to cut the cake, wiping it clean and reheating it after every slice. Serve with the whipped cream.

Pumpkin Tartlets

You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 1 large egg yolk
• 2/3 cup canned pumpkin purée (not pumpkin pie filling)
• 1/3 cup heavy cream
• 1/4 cup packed light brown sugar
• 1/2 tsp. grated orange zest
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. table salt
• A few dashes ground cloves

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

Put all the remaining ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups.

Bake until the pastry is golden brown, 30 to 35 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Double-Ginger Pumpkin Tart

• 6 oz. cream cheese, at room temperature
• 3/4 cup very firmly packed light  brown sugar
• 3/4 cup solid-pack pumpkin purée  (not seasoned pumpkin pie filling)
• 1-1/4 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. table salt
• 1 large egg yolk
• 1 large egg
• 3/4 tsp. pure vanilla extract
• 1 Tbs. finely chopped crystallized ginger; more for garnish
• 1 Press-In Cookie Crust baked and cooled (I  like graham cracker or vanilla for this tart)
• Whipped cream for garnish (optional)

Position a rack in the center of the oven and heat the oven to 325°F. In a medium bowl, beat the cream cheese and brown sugar with a stand mixer or hand-held mixer on medium speed until smooth and lump-free, about 3  min. Add the pumpkin, cinnamon, ginger, and salt and continue beating until well blended, about 1 min. Add the egg yolk, egg, and vanilla and beat until just incorporated. Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.

Use the spatula to scrape the filling into the crust and spread it evenly. Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25  to 30  min. Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3  hours. Garnish with whipped cream and crystallized ginger, if you like.

Pumpkin-Pecan Cake with Brown Sugar and Bourbon Glaze

This cake’s warm spices are complemented by bourbon or Cognac and the crunch of sweet candied pecans. Bake the cake at least a day ahead to let the flavors deepen.

For the cake

• 4 oz. (1/2 cup) unsalted butter, softened; more for the pan
• 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan
• 2 tsp. baking powder
• 2 tsp. ground ginger
• 2 tsp. ground cinnamon
• 1-1/4 tsp. kosher salt
• 1 tsp. baking soda
• 1/2 tsp. freshly grated nutmeg
• 1/8 tsp. ground cloves
• 3/4 cup buttermilk
• 3 Tbs. bourbon or Cognac
• 1-1/2 tsp. pure vanilla extract
• 1/2 cup vegetable oil
• 2-1/2 cups packed dark brown sugar
• 4 large eggs, at room temperature
• 1 15-oz. can pure pumpkin purée
• 4 oz. (1 cup) pecan halves, toasted and chopped

For the candied pecans

• 2 Tbs. packed dark brown sugar
• 1-1/2 tsp. mild honey, such as clover
• 3 oz. (3/4 cup) pecan halves
• Vegetable oil, for the pan

For the glaze

• 3/4 cup packed light or dark brown sugar
• 4 oz. (1/2 cup) unsalted butter
• 2 Tbs. light corn syrup
• 1-1/2 Tbs. bourbon
• 1/8 tsp. kosher salt
• 1/3 cup heavy cream
• 4 oz. sifted confectioners’ sugar (1-1/4 cups)
• 1/8 tsp. pure vanilla extract

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F. Generously butter and flour a 10- to 12-cup tube pan.

In a medium bowl, sift together the flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. In a measuring cup, combine the buttermilk, bourbon, and vanilla.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the oil, beating until combined. Add the brown sugar. Increase the mixer speed to high and beat, scraping down the sides of the bowl as needed, until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Beat in the pumpkin.

Reduce the speed to low, slowly pour in the buttermilk mixture, and mix until combined. Gradually add the dry ingredients to the batter, mixing just until combined. Use a rubber spatula to fold in the pecans. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to settle the batter.

Bake until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 55 minutes. Leave the oven on. Cool the cake in the pan on a rack for 10 to 15 minutes and then invert the cake onto the rack, remove the pan, and let cool completely, at least 3 hours.

Make the candied pecans

Heat the brown sugar, honey, and 1 Tbs. water in a 1-quart saucepan over medium heat, stirring until the sugar is dissolved. Add the pecans and stir until coated. Spread the pecans curved side up on an oiled rimmed baking sheet and bake in the 350°F oven until fragrant and shiny, 7 to 10 minutes. Transfer the pecans with a metal spatula to parchment to crisp and cool completely, about 20 minutes.

Glaze the cake

Set the cake on a rack over a rimmed baking sheet.

In a 3-quart saucepan, combine the brown sugar, butter, corn syrup, bourbon, and salt. Cook over medium heat, stirring, until the butter melts and the sugar dissolves, about 2 minutes. Add the cream, raise the heat to high, and bring to a boil, stirring occasionally. Continue to boil, stirring occasionally, for exactly 1 minute. Remove from the heat. Gently whisk in the confectioners’ sugar and the vanilla until completely smooth. Let stand until the glaze is thick enough to coat the back of a spoon but still warm and pourable, 3 to 8 minutes. If a skin forms, gently stir it back into the glaze with a spatula; don’t over-stir or the glaze may crystallize.

Pour the glaze slowly and evenly over the cake. Decorate with the candied pecans while the glaze is warm. When the glaze is set, after about 15 minutes, transfer the cake to a serving plate.