Pumpkin Cheesecake

CRUST:
1 3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter

FILLING:
3 (8 oz) packages of cream cheese at room temp.
1 (15 oz) can pumpkin puree
3 eggs, plus one (1) yoke
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves2
table spoon all-purpose flour
1 teaspoon vanilla extract (can substitute bourbon here)

Preheat oven to 350 For Crust.......in a medium bowl, combine crumbs, brown sugar and cinnamon. Add melted butter, press down flat into a 9 inch spring formpan. Set aside. For Filling......Beat cream cheese until smooth. Add pumpkin, eggs, egg yoke, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread evenly and place in oven for 1 hour. Remove and let cool. Cover and refrigerate.

Pumpkin Fudge

Pumpkin Fudge
by Emily Norton

1 ½ c. sugar

1 ½ tsp. pumpkin pie spice
2/3 c. evaporated milk

½ c. canned pumpkin

2 Tbsp butter

¼ tsp. salt

1 (12 oz) pkg white chocolate baking chips

2 c. miniature marshmallows

1/3 c. chopped walnuts (opt)
1 ¼ tsp. vanilla

Line 8" square pan w/foil & grease foil. Lightly grease sides & bottom of med. saucepan w/butter. Combine sugar, milk, pumpkin, butter, salt & pumpkin spice in saucepan. Stir constantly over med. heat. Bring mixture to boil-- boil for 12 min. Remove from heat & stir in baking chips & marshmallows until melted. Add nuts & vanilla. Pour into prepared pan. Chill until set. Cut into small squares to serve. Cover & store in refrigerator.

Turtle Pumpkin Pie

(This was taken before I added all additional toppings)

Prep Time: 15 minutes, plus refrigeration.

1/4 cup, plus 2 Tbsp. of caramel (ice cream topping), divided

1 Graham cracker pie crust

1/2 cup, plus 2 Tbsp. Pecan pieces, divided

1 cup cold milk

2 Pkg. (3.4 oz each) Jell-o Vanilla Instant Pudding

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. nutmeg

1 tub of cool whip, thawed and divided

POUR: 1/4 caramel topping into crust, sprinkle with 1/2 of pecans. (the best part!!)

BEAT: milk, pudding mixes, pumpkin and spices with a whisk until blended. Stir in 1 1/2 cups of cool whip. Spread into crust.

Refrigerate at least an hour. Top with remaining cool whip, caramel topping and pecans just before serving. Makes 10 servings.

Pumpkin Pie Dessert Squares

Pumpkin Pie Dessert Squares

Ingredients:

Crust:
1 pkg. yellow cake mix - minus 1 cup
1/2 cup butter, melted
1 egg

Filling:
1 lb. can pumpkin
1/2 cup brown sugar
1/4 tsp salt
2 1/2 tsp pumpkin pie spice
2 eggs
2/3 cup milk

Topping:
1 cup cake mix
1 tsp cinnamon
1/4 cup sugar
1/4 cup butter

Directions:

Grease 9x13 glass cake pan. After taking out 1 cup cake mix for topping, combine remaining cake mix, butter and egg. Press in bottom of pan. Prepare filling, mix until smooth, pour over crust. For topping, combine ingredients and sprinkle over filling. Bake at 350 degrees for 45-50 minutes, or until knife inserted in center comes out clean. Cut in squares and top with whipped cream. Enjoy!

~another recipe from my cousin Kimi! We had it for dessert tonight and it was fabulous!
~Bethany S.

Pumpkin Pancakes

~My cousin Kimi tried these out and her family raved about them so she passed it on to me! Its from Martha Stewart's website. We ate them this morning and they were soooooo good. Canned pumpkin is getting its own spot in our year supply now!

Pumpkin Pancakes

Ingredients:

1 1/4 cups all-purpose flour

2 TBS sugar

2 tsp baking powder

1/2 tsp each cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/8 tsp nutmeg

a pinch of ground cloves

1 cup milk

6 TBS canned pumpkin puree

2 TBS melted butter

1 egg

Directions:

Whisk flour, sugar, baking powder, cinnamon, ground ginger, and salt, nutmeg, and ground cloves. In a separate bowl, stir together milk, canned pumpkin puree, melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium-low heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8.

~This recipe was barely enough to feed all 4 of us, so I'll be doubling it next time and freezing any leftovers for the next morning!

~Bethany S.

Tawna's Pumpkin Cookies

I have to give my friend, Tawna the credit for this one. It is her recipe that she made for us every fall without fail. They are to DIE FOR!!

• 1 cup shortening (Crisco)
• 1 cup sugar
• 1 cup pumpkin
• 1 egg
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp salt
• 1 cup chocolate chips

Cream together shortening, sugar and pumpkin. Add egg, mix in flour, baking soda, cinnamon and salt. Add chocolate chips. Bake at 375 degrees for 10-12 minutes.

Frosting:

• 3 Tbsp. butter
• 4 tsp. milk
• 1/2 c. brown sugar
• 1 cup powdered sugar
• 1 tsp. vanilla

In a small sauce pan melt butter, add milk and brown sugar-- bring to a slight boil. Add sugar and vanilla. Top cool cookies with frosting. Enjoy!!

Pumpkin Dessert

Mix together:
1/2 yellow cake mix
2 T flour
1/2 cup melted butter
1 egg
Press into greased 9X13 pan.

Mix together:
3 cups pumpkin puree
2 eggs
2/3 cup milk
1 t cinnamon
1 t cloves
1 t ginger
1/2 cup brown sugar
Spoon onto first layer.

Mix until crumbly:
remaining yellow cake mix
2 T flour
1/4 cup softened butter
1/4 cup white sugar
1/2 t cinnamon
Sprinkle over previous layer.

Bake at 350, 40-50 minutes. Serve warm or cold with whipped cream.

Pumpkin Chocolate Chip Muffins

2 cups pumpkin puree
3 cups flour (I use half white, half wheat)
3/4 cup white sugar
1/2 cup packed brown sugar
2 t baking soda
1/2 t baking powder
1 t cloves
2 t cinnamon
2 t ground nutmeg
1 t allspice (I never put this in because I don't have any--and I don't miss it)
1 t salt
2/3 cup vegetable oil
3 eggs
1/2 cup chocolate chips

Preheat oven to 350. Grease 12 muffin cups.

In a large bowl, combine flour, sugars, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.

In a separate bowl, beat pumpkin puree, vegetable oil, and eggs. Stir pumpkin mixture into flour mixture until smooth. Stir in chocolate chips. Scoop batter into prepared muffin cups.

Bake for 20-25 minutes, until toothpick inserted into center of muffin comes out clean.

Pumpkin Fluff Dip

This one is so yummy and here just in time for Fall!

* One 16 oz. container of Cool Whip, thawed

* One 5 oz. Package of instant Vanilla pudding

* One 15 oz. can of solid packed pumpkin

* One tsp. pumpkin pie spice

In a large bowl, mix together instant pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed whipped topping. Chill in the fridge until serving!

Serve with apples, gingersnap cookies (recipe also on the blog),
or cinnamon graham cracker sticks