A Pumpkin Pie Alternative

In Friday’s blog, we tackled the timely topic of pairing wine with pumpkin pie.

But what if you’re burned out on that particular dessert? Is there another pumpkin-based dessert option that’s easy to prepare?

You bet. Refer to Friday’s blog for wine suggestions, then begin a new Thanksgiving Day tradition with these delicious…



  • 4 large eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 (15-oz.) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 6 oz. cream cheese
  • 6 tablespoons butter, softened
  • 3 cups confectioners’ sugar


  1. Preheat oven to 350 degrees F.
  2. Grease and flour one glass 9 x 13-inch pan.
  3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
  4. Sift together the flour, baking powder, salt, baking soda and cinnamon. Add to wet ingredients and mix thoroughly.
  5. Spread mixture into a prepared pan.
  6. Bake at 350 degrees for 25 to 30 minutes.
  7. Remove from oven and allow to cool.
  8. For the frosting, beat together the cream cheese, butter and confectioner’s sugar.
  9. After bars have cooled, evenly spread frosting over them.

Tomorrow: a very tasty idea for your leftover turkey.

Posted in Food and Wine Pairings/Recipes
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