Expand dessert menu beyond pumpkin pie

>>easy

Apple Crisp

4 cups cored and thinly sliced unpeeled apples

Maple syrup

1/2 cup oats

1/2 cup whole-wheat flour

1/2 cup sugar

Pinch of salt

1 tablespoon molasses

1/4 cup (1/2 stick) butter, melted

Preheat oven to 375 degrees. Place sliced apples in a 9- by 13-inch baking pan. Drizzle with maple syrup.

In a separate bowl, mix oats, flour, sugar and salt. Stir in molasses and melted butter. Sprinkle topping over apples. Bake for 35 minutes. Remove from oven and cool slightly. Scoop into bowls and top with vanilla ice cream, if desired. Can be doubled.

Makes 4 servings.

Source: Scripps Howard News Service

>>MODERATE

Cream Pumpkin Bundt Cake

Streusel:

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons butter

Cake:

3 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups granulated sugar

1 cup (2 sticks) butter, softened

4 large eggs

1 cup canned pure pumpkin puree (see note)

8 ounces sour cream

2 teaspoons vanilla extract

Glaze:

1 1/2 cups sifted confectioners' sugar

2 to 3 tablespoons orange juice or milk

For streusel topping, combine brown sugar, cinnamon and allspice in small bowl. Cut in butter until mixture is crumbly. Set aside.

For the cake, preheat oven to 350 degrees. Grease and flour 12-cup Bundt pan.

Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

To assemble, spoon half of batter into prepared pan. Sprinkle streusel over batter, not allowing it to touch the sides of pan. Top with remaining batter.

Bake for 55 to 60 minutes or until toothpick comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely.

While cake is baking, make glaze by mixing confectioners' sugar and liquid, 1 tablespoon at a time. Stir until smooth. Drizzle over cooled cake.

Makes 12 to 16 servings.

Note: It may be difficult to find canned pumpkin this year. You can substitute drained, rinsed and pureed canned yams.

Source: Libby's

>>moderate

Cranberry Pear Frangipani Pie

For the cranberries:

12-ounce package fresh cranberries

1/2 cup sugar

1/4 cup water

For the filling:

9-inch prepared, unbaked
pie shell

8 ounces almond paste

1/3 cup sugar

1/4 cup (1/2 stick) butter

2 tablespoons all-purpose flour

3 eggs

2 (15-ounce) cans pear halves packed in juice, drained

To prepare the cranberries, in a medium saucepan over medium heat, combine the cranberries, sugar and water. Bring to a boil and cook until the cranberries have popped and the mixture is juicy, about 5 minutes. Set aside to cool.

Preheat the oven to 375 degrees.

Use a fork to prick the bottom of the pie crust. Line the crust with foil and fill with rice, beans or pie weights. Bake for 10 minutes, then empty the weights and discard the foil. Set aside.

Meanwhile, in a food processor combine the almond paste and sugar. Turn the processor on, then add the butter, flour and eggs, one at a time. Transfer the mixture to a large bowl. Use a silicone spatula to fold in the cranberry sauce.

Arrange the pear halves in the pie crust, slicing them as needed to mostly cover the bottom of the crust. Pour the cranberry-almond paste mixture over the pears. Bake until set and golden, about 45 minutes. Cool before slicing.

Serves 8.

Source: Associated Press