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Pumpkin-Praline Cheesecake
Ingredients
  • 1/3 cup butter
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 3 8-ounce packages cream cheese, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 15-ounce can pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 8-ounce carton dairy sour cream
  • 1 tablespoon granulated sugar
  • Pecan halves (optional)
  • 1/2 cup granulated sugar
  • 1/2 cup chopped pecans
Directions
  1. For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
  2. For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
  3. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
  4. For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
  5. Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
  6. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
  7. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
  8. Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.
*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.

Nutrition Facts
  • Calories 479
  • Total Fat (g) 34
  • Saturated Fat (g) 19
  • Cholesterol (mg) 138
  • Sodium (mg) 254
  • Carbohydrate (g) 39
  • Fiber (g) 2
  • Protein (g) 8
  • Vitamin A (DV%) 119
  • Vitamin C (DV%) 3
  • Calcium (DV%) 8
  • Iron (DV%) 15
  • Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes and Gardens
Autumn Pear and Pumpkin Soup
Ingredients
  • 1/2 cup chopped onion
  • 1/2 cup water
  • 2 teaspoons instant chicken bouillon granules
  • 1 15-ounce can pumpkin
  • 2-1/2 cups half-and-half or light cream
  • 1-3/4 cups pear nectar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • Pear slices (optional)
Directions
  1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.
  2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.
  3. Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.

Nutrition Facts
  • Calories 210
  • Total Fat (g) 12
  • Saturated Fat (g) 7
  • Cholesterol (mg) 37
  • Sodium (mg) 337
  • Carbohydrate (g) 24
  • Protein (g) 4
  • Percent Daily Values are based on a 2,000 calorie diet
Pumpkin Cream Cheese Spread
Ingredients
  • 1 8-ounce package cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1/4 cup sugar
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla

Directions
  1. Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth.
  2. Cover and refrigerate for at least 1 hour or up to 24 hours.

Makes 1-1/2 cups (24, 1-tablespoon servings)



Nutrition Facts
  • Calories 43
  • Total Fat (g) 3
  • Saturated Fat (g) 2
  • Cholesterol (mg) 10
  • Sodium (mg) 28
  • Carbohydrate (g) 3
  • Fiber (g) 0
  • Protein (g) 1
  • Vitamin A (DV%) 15
  • Vitamin C (DV%) 0
  • Calcium (DV%) 1
  • Iron (DV%) 1
  • Percent Daily Values are based on a 2,000 calorie diet
Spicy Pumpkin Pound Cake
Ingredients
  • 2 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 4 eggs, at room temperature, separated
  • 1/2 teaspoon cream of tartar
  • 1 cup unsalted butter, at room temperature
  • 1 tablespoon Bourbon whiskey or 2 teaspoons vanilla extract
  • 2 cups lightly packed brown sugar
  • 1 cup unsweetened pumpkin puree, canned or fresh
  • Powder sugar for dusting the cake

  1. Preheat oven to 350?F. Position rack in lower third of oven. Spray a 10-inch tube pan or 12-cup Bundt cake pan with vegetable spray and set aside.
  2. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom. Set aside.
  3. Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl.
  4. In another large bowl, beat the butter until smooth. Add the brown sugar a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes.
  5. Beat the yolks with a fork then add to sugar mixture, one-third at a time. Using a rubber spatula, scrape down sides of bowl as you mix.
  6. Add pumpkin puree and beat until smooth. With a wooden spoon, stir in 1/3 of the flour mixture. Beat just until dry ingredients are incorporated. Continue adding remaining flour in two batches. Set aside.
  7. Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.
  8. Spoon batter into prepared pan. Gently spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to completely cool. Dust with powdered sugar.

Makes 16 servings

Pumpkin Nut Bread

An old family favorite, pumpkin nut bread makes a wonderful snack, breakfast, or dessert. This recipe makes one large loaf or 2 mini-loaves for gift-giving. The bread also freezes well. Freeze on a plate 6 hours, then wrap frozen loaf in heavy duty aluminum foil and return to the freezer for up to six months.


Ingredients
  • 2 cups all-purpose flour or 1 cup whole wheat flour and 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup fresh pumpkin puree or 1 cup solid pack canned pumpkin
  • 1 cup sugar
  • 1/2 cup skim milk
  • 2 eggs, slightly beaten
  • 1/4 cup vegetable oil
  • 1 cup nuts: chopped pecans and black walnuts (may substitute raisins or any combination to equal one cup)

  1. Preheat oven to 350?F.
  2. Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg.
  3. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well.
  4. Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.
  5. Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan or two 7-1/2 x 3 3/4 inch loaf pans, may use aluminum pans.
  6. Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean.
  7. Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.