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 CheesecakeHarvest 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:

  1. Mix Ginger Snap Cookie Crumbs, melted butter and sugar in Food Processor or blender
  2. Press crust into greased 9″ cake pan. Chill crust for 10 minutes in freezer until set or bake 10 minutes at 350 degrees
  3. Cool before filling (OR you can use a ready made graham cracker crust)
  4. Mix Cream Cheese and Sugar until smooth then add Eggs, Canned Pumpkin and Pumpkin Spice and mix until smooth
  5. Fold in 2/3 Cup Sour Cream then pour over ginger snap or graham cracker crust
  6. Bake @ 250 for 1 1/2 hours until set
  7. Cool, cut & serve
  8. Store in refrigerator for up to one week or you can freeze and serve in smaller portions.

Pumpkin BrowniesPumpkin 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:

  1. Preheat oven to 350 degrees. Beat together eggs, oil, pumpkin, and sugars
  2. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9-by-13 inch baking dish
  3. Bake for 30 minutes, or until center springs back when touched
  4. Top with whipped topping or cream cheese frosting! Great way to use those left over pumpkins!

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