Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15-ounce) can pumpkin (2 cups)
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze (recipe follows)

1. Preheat oven to 325ºF.
2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5. Top with Maple Pecan Glaze. Store leftovers covered in refrigerator.

Maple Pecan Glaze: In medium-sized saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

Recipe from KitchenAid cookbook.

Pumpkin Chocolate Chip Bread

3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cups water
1 (15oz.) can of pumpkin


Grease the bottom and ½ inch up sides of two 9x5x3-inch or 8x4x2-inch, or four71/2 x 3 ½ x 2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Beat in pumpkin and water. Spoon batter into prepared pans. ( I usually just dump it in). Bake in a 350 degree oven for 55-65 minutes or until a wooden toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire racks. Wrap and store overnight before slicing for best results. (I have never left it overnight cause it’s so good fresh out of the oven and slightly cooled . )

Pumpkin Chiffon Pie

Gingersnap Crust
1 1/4 c. finely crushed gingersnaps
1/3 c. melted butter

Toss gently to combine. Press onto bottom and side of lightly greased 9" pie plate. Cover and chill about 1 hour or until firm.

Pie Filling
1/2 c. sugar
2 envelopes unflavored gelatin
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 cup milk
2 egg yolks
1 c. canned pumpkin
1 c. whipping cream
2 Tbs. sugar

Directions
1. Prepare Gingersnap Crust; set aside. For filling: In medium saucepan, stir together 1/2 cup sugar, the gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Stir in milk. Cook and stir over medium heat until gelatin dissolves.

2. In medium bowl, slightly beat egg yolks. Slowly stir about half of the hot milk mixture into yolks. Return yolk mixture to saucepan. Stir in pumpkin. Bring to gentle boil; reduce heat. Cook and stir for 2 minutes. Transfer to large bowl. Cover and chill about 30 minutes or until mixture mounds when spooned, stirring occasionally.

3. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar with chilled beaters of electric mixer on medium speed until soft peaks form. Fold into pumpkin mixture.

4. Transfer filling to crust. Cover and chill about 4 hours or until set. If desired, garnish with whipped cream and pecans. Makes 8 servings.

Recipe from Better Homes and Gardens.

Pumpkin Dip

This recipe is so good and so easy. A must for any autumn occasion!

Photo from The Little Nest

8 oz. cream cheese
1 cup canned pumpkin
1 tsp. pumpkin pie spice
12 oz. cool whip

Beat cream cheese until smooth. Mix in pumpkin and spice. Fold in cool whip. Serve with ginger snaps, graham crackers, apple slices, etc.


I like the dip best served with ginger snaps or on top of whole wheat Halloween pancakes! :)