Have I mentioned I love fall?! In my house, I have officially declared it the most wonderful time of the year. At the first sign of a temperature drop, we don our cozy sweaters, pull up our reading socks and I personally rejoice at finally being able to use the oven again after his long summer nap. There is no shortage of baking going on, with many a seasonal loaf and cookie batches ushering in the colder weather. PLUS, we make all the pumpkin things!
Last week I was looking for a dessert recipe for our upcoming Thanksgiving holiday gathering and happened upon this little gem from Kraft – What’s Cooking. Now full disclosure on this one, Kraft is not usually my go to for fancy desserts, but their social media team should be awarded a gold star for making this pop up in my Facebook feed at the perfect moment!
I did adapt this in a few places. The published recipe called for a short cake bottom, which I think would be delish, but being a cheesecake purist myself, I decided to go with a graham cracker crust instead. I also omitted the coffee, as my kids and husband aren’t big on the whole java flavor train… But I bet it would also be amazing if that is your jam and you left it in. If you are feeling adventurous, you can also sub in your favorite fall spice blends, adding more or less of those you love. I have a great Epicure pumpkin pie spice mix, which I buy in bulk when it is available, but you can feel free to use your own like cinnamon, ginger and nutmeg, yum!
Even the pumpkin seed brittle, which to be perfectly honest scared the heck out of me, was actually very easy to make and this finishing touch definitely provided major impact when I served this beauty up on Thanksgiving Day. It also is a great make ahead recipe and can be stored in the fridge overnight. I hope you enjoy eating… I mean making this as much as I did.