My grandmother hosted Thanksgiving this year and for the first time I was permitted to contribute by making a few of the main side dishes (my grandmother doesn't think that attending culinary school automatically means that you can cook). The dessert is always my grandmothers famous Sweet Potato Pie, but this year I wanted to throw something else in the mix. I stumbled across this recipe and thought I'd give it a try. This recipe was such a big hit that even my grandmother was impressed, a great use for that last lone can of pumpkin puree in your pantry.

My grandmother hosted Thanksgiving this year and for the first time I was permitted to contribute by making a few of the main side dishes (my grandmother doesn't think that attending culinary school automatically means that you can cook). The dessert is always my grandmothers famous Sweet Potato Pie, but this year I wanted to throw something else in the mix. I stumbled across this recipe and thought I'd give it a try. This recipe was such a big hit that even my grandmother was impressed, a great use for that last lone can of pumpkin puree in your pantry.

Great recipe! Easy to follow, delicious and moist.

Great recipe! Easy to follow, delicious and moist.

I made this for Thanksgiving in 2011 and it was delish. The orange flavor was pretty overriding so if I made it again I will cut down on the zest to that of only 1 orange. Oh, and I made my own caramel sauce: 2/3 c. sugar swirled in saucepan until melted and amber-colored. Add 1 c. whipping cream (it will splatter and the sugar will harden). Stir until the sugar melts again (over med to low heat) and sauce boils. Remove from heat and add 1 tsp. vanilla. I used almost all of this caramel for the topping.

I made this for Thanksgiving in 2011 and it was delish. The orange flavor was pretty overriding so if I made it again I will cut down on the zest to that of only 1 orange. Oh, and I made my own caramel sauce: 2/3 c. sugar swirled in saucepan until melted and amber-colored. Add 1 c. whipping cream (it will splatter and the sugar will harden). Stir until the sugar melts again (over med to low heat) and sauce boils. Remove from heat and add 1 tsp. vanilla. I used almost all of this caramel for the topping.