Every few years at the holidays I like to try a few new recipes. I like the traditional foods, but just like to add something new once in a while. This is the year for Pumpkin Dinner Rolls and the Ultimate Pumpkin Pie.

A couple of years ago a friend made the Pumpkin Dinner rolls for our church’s Thanksgiving meal and I have wanted to try them every since. The Ultimate Pumpkin Pie recipe is one I saw a few weeks ago and thought it really sounded good and not too different from traditional pumpkin pie.

Pumpkin Dinner Rolls

Ingedients:

• 2 teaspoons active dry yeast
• 1 1/2 cups warm water (110 ato 115 degrees)
• 1 1/4 cups canned pumpkin
• 1/2 cup butter, softened
• 1/3 cup sugar
• 2 eggs
• 2 teaspoons salt
• 2 1/2 cups whole wheat flour
• 4 1/2 to 5 cups all-purpose flour

Directions:

1. In a large mixing bowl, dissolve yeast in warm water.
2. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth.
3. Stir in enough all-purpose flour to make a soft dough.
4. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise in a warm place until doubled, about 1 hour.
7. Punch dough down. Turn onto a lightly floured surface; divide into three portions.
8. Roll each portion into a 12-inch circle; cut each circle into 12 wedges.
9. Roll up wedges from the wide end and place pointed side down. 2 inches apart on greased baking sheets.
10. Curve ends to form crescents.
11. Cover and let rise until doubled, about 30 minutes.
12. Bake at 400 degrees for 12 to 15 minutes.
13. Remove to wire racks.

Makes 3 dozen.

The Ultimate Pumpkin Pie

Crust

• 1 1/4 cups all purpose flour
• 1/2 cup powdered sugar
• 1/2 cup chilled butter (1 stick) cut into pieces
• 3 tablespoons whipping cream

1. Preheat oven to 350 degreesF.
2. Blend first 3 ingredients in processor until mixture resembles coarse meal.
3. Add cream and process until moist lumps form.
4. Gather dough into ball, flatten into disk.
5. Wrap in plastic; chill 15 minutes.
6. Roll out dough on floured surface to 14-inch round.
7. Transfer dought to 9-inch glass pie dish.
8. Trim overhand to 1 inch.
9. Fold overhand under.
10. Make cut in crust edge at 1/2 inch intervals.
11. Blend alternate edge pieces inward.
12. Freeze 15 minutes.
13. Line crust with foil, pressing firmly.
14. Bake until sides are set, about 10 minutes.
15. Remove foil.
16. Bake crust until pale brown, about 10 minutes more.
17. Reduce oven temperatue to 325 degrees.

Filling

• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon packed golden brown sugar
• 3/4 teaspoon Watkins ground ginger
• 1/4 teaspoon salt (generous)
• 2 teaspoons Watkins ground cinnamon
• 1 can solid pack pumpkin (16 ounce)
• 1/2 cup sour cream
• 3 large eggs, beaten to blend
• 1/4 cup apricot preserves
• 3/4 cup whipping cream

1. Using whisk, mix first 6 ingredients in bowl until no lumps remain.
2. Blend in pumpkin, whipping cream, sour cream and eggs.
3. Spread preserves over crust; pour in filling.
4. Bake until filling puffs at edges and center is almost set about 55 minutes.
5. Cool on rack.
6. Cover; chill until cold. (Can be made 1 day ahead.)

Related posts:

1. A couple holiday favorites
2. Crustless Pumpkin Pie
3. Pumpkin Pie Squares
4. Pumpkin-Chocolate Cheesecake Pie
5. Pumpkin Walnut Biscuits