Pumpkin Cheesecake

• 1 can(s) (15-ounce) pumpkin puree, equal to 1 3/4 cups


• 8 whole(s) graham crackers, broken


• 1/2 cup(s) pecans, 2 ounces


• 1 tablespoon(s) light brown sugar


• 5 tablespoon(s) unsalted butter, melted plus more for greasing the pan


• 1 1/2 cup(s) (14 ounces) cream cheese, at room temperature


• 1 1/2 cup(s) granulated sugar


• 1 teaspoon(s) salt


• 1 teaspoon(s) cinnamon


• 1/4 teaspoon(s) freshly ground nutmeg


• 1/4 teaspoon(s) ground cloves


• 1/4 teaspoon(s) ground allspice


• 5 large eggs, at room temperature


• 1 cup(s) heavy cream, at room temperature


• 1 tablespoon(s) fresh lemon juice


• 2 teaspoon(s) pure vanilla extract


• Whipped Cream, for serving


• Pecan Praline Topping, for serving

 

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Directions

1. Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.


2. Preheat the oven to 500°F. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.


3. In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves, and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice, and vanilla until the cheesecake mixture is smooth.


4. Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225°F and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°F; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.


5. Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.

Pumpkin Pie Bars

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2 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed light brown sugar

1 3/4 Cup all purpose flour

1/2 teaspoon kosher salt

2 Cups canned pumpkin

1/2 Cup granulated sugar

1/2 Cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1 Cup chopped chocolate or chocolate chips

Sprinkles of choice if desired

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Slowly add in flour and salt until dough forms.  Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2.  To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined.  Pour over shortbread layer.  Bake for 45 minutes or until pumpkin layer is golden brown.

3.  Let cool for 30 minutes then cut into bars.  Melt chocolate over a double broiler or in microwave until smooth then spread over bars.  Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

12 bars

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup oil
2 cups pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

Beat eggs, sugar, oil, and pumpkin. Stir together dry ingredients. Add sugar mixture and flour mixture together. Put in greased sheet cake pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost. Frosting: 1-3 ounce package of cream cheese, 1/2 cup margarine, 1 teaspoon vanilla, and 2 cups of powdered sugar. Soften cream cheese and margarine, add vanilla and powdered sugar, beat with mixer.

Pumpkin Pancakes

1 1/4 c flour
6 tbs sugar
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
3/4 tsp salt
1 1/3 c whole milk
3/4 c canned pure pumpkin
4 eggs, separated (room temperature)
1/4 c butter, melted
1 tsp vanilla

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown. They may take a little longer to cook than regular pancakes, so turn down the heat so that they will not burn. Serve with syrup

Punpkin Chip Cookies

1 carton pumpkin pie filling
1 teaspoon baking soda
2 tablespoons milk
2 cup sugar
2 eggs
1 cup vegetable oil
4 cup flour
4 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon vanilla
1 small bag chocolate chips

Preparation: Mix ingredients well. Bake 10 to 12 minutes in 350 degree oven. Cookies will be soft and cake-like, perfect for a halloween party. They will be a big hit with kids and grown-ups as well.

Pumpkin Angel Food Cake

Something special for fall.....


1 cup cooked or canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 package (16 ounces) one-step angel food cake mix
14 tablespoons reduced-fat whipped topping
Additional ground cinnamon, optional

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove to a serving plate. Garnish each slice with whipped topping; sprinkle with cinnamon if desired.

Pumpkin Roll with Cream Cheese Filling

Beat 3 eggs for 5 minutes.

Add: 1 cup sugar
1/3 cup pumpkin
1 teaspoon lemon juice
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup flour
===filling===
1 cup powdered sugar
6 ounce cream cheese
4 teaspoon butter
1/2 teaspoon vanilla
Spread on 15 x 10 inch cookie sheet. Top with 1/2 cup nuts. Bake at 375 degrees for 15 min. Take up on floured tea towel (powdered sugar). Roll up and chill. Filling: Blend well. Unroll and spread filling. Roll up again. Chill. Slice.

Maple Glazed Pumpkin Ring

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1 /4 teaspoon salt
1/2 cup unsalted butter; softened
3/4 cup packed light brown sugar
2 large eggs
1 cup solid-pack canned pumpkin
1/3 cup maple syrup
1 teaspoon pure vanilla extract

Glaze:
1 cup confectioners' sugar
2 tablespoons sour cream
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
Heat oven to 350 degrees. Grease a 6 1/2 cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside. Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan 5 minutes then carefully loosen from sides of pan with a small knife invert onto a wire rack placed over a sheet of waxed paper. Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely.

Pumpkin Fudge

1 cup milk
3 cups sugar
3 tablespoons light corn syrup
1/2 cup pumpkin
Dash of salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
4 tablespoons margarine
1 teaspoon vanilla

In saucepan combine milk, sugar, syrup, pumpkin and salt. Cook over medium heat
and when mixture begins to bubble, reduce heat to simmer and cook to soft ball stage.
Remove from heat and beat in cinnamon, allspice, margarine and vanilla. Allow to
cool. Then beat until thick and the mixture loses its gloss. Spoon into buttered
dish. When firm, cut into squares.

Pumpkin Pudding Cake

1 1/4 cups all purpose flour
1 cup pumpkin
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup buttermilk
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 egg


Preheat oven to 350-degrees f. In large bowl measure all ingredients; using mixer at low speed, beat just until batter is smooth. Pour batter into greased 9x9 inch baking pan. Level batter evenly with a spatula. Bake 50 minutes until a toothpick inserted near the center comes out clean. Serve warm, or cool completely on wire rack to serve later.

Pumpkin Pie Bars

1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.

BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.

Pumpkin Carrot Swirl Bars

Ingredients:

* 2 cups all-purpose flour
* 2 1/4 teaspoons pumpkin pie spice
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 cup granulated sugar
* 1/3 cup butter or margarine, softened
* 1/2 cup firmly packed brown sugar
* 2 large eggs
* 2 large egg whites
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 1 cup finely shredded carrot
* Cream Cheese Topping (recipe follows)

Directions:
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Pumpkin Roll

Ingredients:

* CAKE
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY'S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* FILLING
* 1 pkg. (8 oz.) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Bread

Combine:

1 1/2 C. sugar
1/4 tsp. baking powder
1 tsp. soda
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 2/3 C. flour
1/2 C. oil
2 eggs
3/4 tsp. salt
1/2 can pumpkin (or 1 cup)

*If too thinck add a little milk

Bake at 325 degrees for 1 1/2 hours, in a greased and floured loaf pan.

Yeilds: 1 loaf