October is for Pumpkins and I have two outstanding recipes that include pumpkin!!!
I left out the nuts and raisins in the pumpkin bread simply because I did not have any handy.
The pumpkin cheesecake is absolutely divine and super easy to make!
2/3 c. Shortening
2 2/3 c. Sugar
1 Can Pumpkin (16 oz.)
2/3 c. Water
3 1/3 c. Flour
2 tsp. Baking Soda
1 1/2 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Cloves (ground)
2/3 c. Nuts (coarsely ground)
2/3 c. Raisins
Heat oven to 350. Grease botton only of 2 loaf pans.
Mix shortening and sugar in large bowl. Add eggs, pumpkin and water.
Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.
Stir in nuts and raisins.
Pour into pans and bake approx. 1 hour, 10 minutes or until tooth pick inserted in center comes out clean.
Cool completely before slicing.
To store, wrap and refrigerate no longer than 10 days.
Double Layer Pumpkin Cheesecake
2 – 8 oz. pkgs. Cream Cheese (softened)
1/2 c. Sugar
1/2 tsp. Vanilla
1/2 c. Pumpkin
1/2 tsp. Cinnamon
Cloves (ground) dash
Nutmeg (ground) dash
1 Graham Pie Crust (6 oz)
Preheat oven to 325.
Beat cream cheese, sugar and vanilla until well blended.
Add eggs, one at a time mixing just until blended.
Remove 1 cup of the batter and stir in the pumpkin and spices.
Pour plain batter into crust.
Top with pumpkin batter.
Bake 40 min. or until center is almost set.
Cool and refrigerate 3 hours or overnight.
I didn’t have time to take pictures of the above desserts…
But if you are in the mood for pumpkins and farms and just plain fun you can visit our flickr page and enjoy our pumpkin farm outing!