More Dessert Fun With The Old Pumpkin

Well autumn is upon us again and that means it's time for that delicious dessert gourd, The Magnificent Pumpkin! Yes we all are aware of the standard pumpkin pie, but there is so much to do with this orange globule of fun!


Spicy Pumpkin Pie Squares

1 cup of flour
1/2 cup of quick oatmeal
1/2 cup of brown sugar, packed
1/2 cup of butter or margarine
1 can (2 cups) of pumpkin
13 1/2 oz. can of evaporated milk
2 eggs
3/4 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of ginger
1 teaspoon of cinnamon
1/4 teaspoon of cloves
1/2 cup chopped of pecans
1/2 cup of brown sugar
2 tablespoons of butter or margarine

Combine flour, oats, brown sugar and 1/2 cup butter until crumbly. Press into
ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.
Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Blend well.
Pour into crust. Bake at 350 degrees 20 minutes. Combine pecans, sugar
and 2 tablespoons butter or margarine. Sprinkle over pumpkin filling and
return to oven and bake 15 to 20 minutes or until filling is set. Cool. Makes
2 dozen squares.


Pumpkin Pie Cheesecake

1 can (16 oz.) of pumpkin
2/3 cup of light brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
4 eggs, divided
1 cup of evaporated milk
2 teaspoons of vanilla extract, divided
1 deep dish (9-10") unbaked pastry shell
1 pkg. (8 oz.) of cream cheese, softened
1/2 cup of granulated sugar

Preheat oven to 350 degrees. Combine pumpkin, brown sugar, ginger,
cinnamon, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1
teaspoon vanilla in large bowl. Pour into 10 inch pastry shell in deep dish
pan. Combine cream cheese, sugar, remaining vanilla and 2 slightly beaten
eggs in small bowl; beat until smooth. Carefully pour cream cheese mixture
over pumpkin filling. (You want the cream cheese mixture to stay on top.)
Bake 1 hour, or until knife comes out clean. Chill before serving. Note: The
flavor improves overnight, so make it a day in advance, if possible.


Frost On The Pumpkin Pie

1 1/4 cups (18 sq.) of graham crackers
3 tablespoon of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1/3 cup of margarine (or butter), melted
For The Filling:
1 can of ready to spread vanilla frosting
1 cup of dairy sour cream
1 cup of canned pumpkin
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
8 oz. carton (3 1/2 cup) of frozen whipped topping, thawed

Heat oven to 350 degrees. In small bowl, combine all crust ingredients. Stir
until blended. Reserve 2 tablespoons crumbs for topping. Press remaining
crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake at 350
degrees for 6 minutes. Cool. In large bowl combine all filling ingredients
except whipped topping. Beat 2 minutes at medium speed. Fold in 1 cup
whipped topping. Pour in prepared crust. Spread remaining whipped
topping over filling. Sprinkle with reserved 2 tablespoons crumbs.
Refrigerate at least 4 hours before serving. Store in refrigerator.


Pumpkin Pie Upside Down Cake

1 (29 oz.) of pumpkin
1/2 teaspoon of salt
1 1/4 cups of sugar
3 teaspoons of cinnamon
1 teaspoon of nutmeg
3 eggs, well beaten
1 (12 oz.) can of evaporated milk
For The Topping:
1 box of yellow cake mix (not pudding mix)
8 oz. of pecans, chopped
1 cup of melted margarine

Combine pumpkin, salt, sugar, cinnamon, nutmeg, eggs (well beaten) and
evaporated milk. Mix well and pour into greased 9 x 13 inch pan. Sprinkle
yellow cake mix on top, follow with chopped pecans and melted margarine.
Bake at 350 degrees for 1 hour, turning off oven and leaving door closed
until cool. Tip: Make at night time and leave in all night until morning.


Come back next week for more recipes, tips and tricks for the kitchen. Remember we're all in this together and I'm pulling for ya.

Mahalo.

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