Tis the season for pumpkin! Now that fall has arrived it’s the perfect time to snack on your favorite pumpkin-flavored dishes. Here are a few recipes you can make at home to share with friends and family.
Harvest Pumpkin Cheesecake
Harvest Pumpkin Cheesecake from Pine River Ranch Bed and Breakfast
Ingredients:
Crust:
- 1 1/2 Cups Ginger Snaps Cookie Crumbs
- 6 Tbsp butter melted
- 1/4 Cup Sugar
Filling:
- 2 qty 8oz. Cream Cheese
- 1 Cup Sugar-Mix until smooth
- 2 Eggs
- 1 qty. 15oz. Can Pumpkin
- 2 tsp. Pumpkin Pie Spice
- 2/3 Cup Sour Cream
Directions:
- Mix Ginger Snap Cookie Crumbs, melted butter and sugar in Food Processor or blender
- Press crust into greased 9″ cake pan. Chill crust for 10 minutes in freezer until set or bake 10 minutes at 350 degrees
- Cool before filling (OR you can use a ready made graham cracker crust)
- Mix Cream Cheese and Sugar until smooth then add Eggs, Canned Pumpkin and Pumpkin Spice and mix until smooth
- Fold in 2/3 Cup Sour Cream then pour over ginger snap or graham cracker crust
- Bake @ 250 for 1 1/2 hours until set
- Cool, cut & serve
- Store in refrigerator for up to one week or you can freeze and serve in smaller portions.
Pumpkin Brownies
Pumpkin Brownies from Stonewall Jackson Inn – Bed and Breakfast
Ingredients:
- 1 15-ounce can of pumpkin
- 1 ¼ cups vegetable oil
- 4 eggs
- 1 cup brown sugar
- 1 cup granulated white sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 container whipped topping or cream cheese frosting (optional)
Directions:
- Preheat oven to 350 degrees. Beat together eggs, oil, pumpkin, and sugars
- Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9-by-13 inch baking dish
- Bake for 30 minutes, or until center springs back when touched
- Top with whipped topping or cream cheese frosting! Great way to use those left over pumpkins!
