Although it's one of my favorites, I haven't had a piece of pumpkin pie yet this fall. Actually, in the spirit of full disclosure, I did have a few bites of a piece from Mission Pie but that doesn't really count. I seem to have a tendency to over-do it with pumpkin pie and get a little tired of it before Thanksgiving. So I wait, thinking of other ways to use pumpkin. I was leafing through my recipe binder the other night and stumbled across this recipe for Pumpkin Semolina Cake. Semolina flour is available in most supermarkets, so you shouldn't have much trouble finding it. It's often used to make homemade pasta and pizza dough because it has a higher gluten percentage, making pasta stretch easily rather than breaking apart. While Italians use it for pastas, it's traditionally used in Greece, North Africa and the Middle East to make crumbly baked goods. Because of the high egg content in this recipe, the cake is almost pudding-like with a large, moist crumb (thanks to the semolina flour). I'd never baked a cake in a water bath before, although I'd heard of people doing so with cheesecakes. It turns out, it's a common practice with delicate foods and egg-based desserts (of which this is one) because it allows them to cook at a lower, even temperature. This cake is best served warm with a dollop of homemade whipped cream. And I think it's especially nice served with cinnamon or mint tea. It should tide me over until Thanksgiving when I'll savor my first real piece of pumpkin pie. However, I loved this cake so much that--dare I say--it could even be a nice substitute.