Wednesday, October 2, 2013

Pumpkin Perfection

"When I think of October, I think Pumpkin!  Here are a few of my favorite pumpkin recipes that are perfect for Fall Festivities.  They are simply PUMPKIN PERFECTION!     
Pumpkin Cheesecake

2 cups gingersnap crumbs
3 Tablespoons butter, melted

Combine crumbs and butter. Press onto the bottom and about one inch up the sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

2-(8 ounce) packages of cream cheese, softened
3/4 cup sugar
3 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Combine cream cheese and sugar. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Add canned pumpkin, vanilla and pumpkin pie spice. Mix well. Pour over crust. Bake at 350 degrees for 55 minutes.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and slice. Top with whipped cream and a sprinkle of pumpkin pie spice.  ENJOY!!! 

Visit my MooseCreek Cheesecakes page for more delicious cheesecake recipes.
Pumpkin Bars with Cream Cheese Icing
4 eggs
1-2/3 cup sugar
1 cup vegetable or canola oil
1-(15 ounce) can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees.  Beat together eggs, sugar, oil and pumpkin until light and fluffy,  Add flour, baking powder, cinnamon, baking soda and salt and mix thoroughly.  Pour into an ungreased 15x10x1 pan and bake at 350 degrees for 25 minutes.  Cool and frost with cream cheese icing (Recipe follows.) and cut into bars.
Cream Cheese Icing:
3 ounces of cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
Cream together cream cheese and butter.  Add vanilla.  Add powdered sugar and mix well.  Ice bars.

Pumpkin Bread with Caramel Icing

3-1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs, beaten
2/3 cup water
1/2 cup pecans, chopped (optional)
Combine the dry ingredients.  In a separate bowl, combine the pumpkin, oil, eggs and water.  Stir into dry ingredients.  Add pecans, if desired.  Pour into 2 loaf pans that have been sprayed with non-stick cooking spray.  Bake at 350 degrees for 1 hour.  Remove from the oven and allow to cool on a wire rack for about 10 minutes before removing from pans.  Allow to cool completely and frost with caramel icing (recipe follows).
Caramel Icing:
1/2 cup or 1 stick of butter
1/2 cup brown sugar
1/4 cup evaporated or canned milk
2 cups powdered sugar
1 teaspoon vanilla

In a saucepan, bring butter, brown sugar and canned milk to a boil. Remove from the heat and allow to cool. *Mix in powdered sugar and vanilla. Ice loaves. 

*Mom's Tip:  To keep Icing from being lumpy, you can use a hand mixer to mix in powdered sugar and vanilla.   



  1. Hi, I love pumpkin bread and this looks amazing! I saw it at tasty tues.

  2. Thanks for visiting Julie! I hope you try the pumpkin bread. Believe me you will make the bread just so you can eat the frosting! I hope you come back to visit my kitchen often!


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