PUMPKIN CHEESECAKE
 

Crust
1/2 cup gingersnap crumbs

Filling
2 lbs cream cheese, softened
1 1/2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 1/2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp ground cloves
1/4 tsp allspice
1/8 tsp salt
6 eggs
2 cups pumpkin puree

Topping
1 cup heavy cream
1/2 cup chopped pecans

Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch spring form pan. Chill until ready for filling.

In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled spring form pan and bake in a preheated 325-degree oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.

Carefully remove the sides of the spring form pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.

 

PUMPKIN SWIRL BREAD

1 (8oz.) pkg. cream cheese, softened
¼ cup sugar
1 egg, beaten
1¾ cups flour
1½ cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
1 cup pumpkin, canned
½ cup butter, melted
1 egg
1/3 cup water

Combine cream cheese, sugar and egg; set aside. Combine dry ingredients. Add to combined pumpkin, margarine, egg and water. Mix until moist. Reserve 2 cups pumpkin batter. Pour remainder in a 9 X 5-inch greased and floured loaf pan. Pour cream cheese mixture over pumpkin. Top with reserved mix. Cut through batter with knife several times to make swirl effect. Bake at 350* for 1 hour and 10 minutes or until wooden pick comes out clean. Cool 5 minutes.

 

PUMPKIN CRUNCH
 

1 large can of pumpkin
13 oz. can of evaporated milk
3 eggs
1½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
¼ tsp. cloves
1 cup sugar
1 pkg. yellow cake mix
1 cup chopped walnuts
¾ cup melted butter

Blend pumpkin, evaporated milk, eggs, spices and sugar. Mix very well. Pour mixture into a greased 9 x13 pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle chopped nuts over the cake mix, and melted butter over all. Bake at 350* for approximately 50 minutes or until knife comes out clean. Serve warm with ice cream!