I love this time of year because: I love pumpkin !! I think it started back in 1981 when Derek got his Oct. "Our Big Backyard" magazine which had a pumpkin cookie recipe (we now make them every year --doubling the batch each time); than Grandma T's pumpkin pie (found on Libby's label); Kathleen makes a great pumpkin pie and I believe she uses Loretta Mooney's recipe; Diane made a delicious pumpkin roll on a Thanksgiving that were in Kansas; SDSU pumpkin ice cream (it's seasonal so it is hit and miss when I get that!!); Dairy Queen has a pumpkin blizzard that I could enjoy anytime!!; pumpkin bread and muffin are good; there is a pumpkin dessert recipe that I have had with crust, pumpkin and nuts on top that is great aslso. And as my brother Don would say: Where is the real whip cream!! (I know we've been spoiled in life with all the conveniences--but the one time a year I really like real whipped cream is in the fall with pumpkin pie!!
If anyone has another favorite recipe of favorite story about pumpkin share it!!
Kathie
4 comments:
Libby's® Pumpkin Cheesecake
INGREDIENTS:
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
DIRECTIONS:
1. PREHEAT oven to 350 degrees F.
2. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
4. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
5. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Angel Food Pumpkin Cake
Ingredients
• 1 Betty Crocker Angel Food 1-step Cake mix
• 1 1/2 tsp pumpkin pie spice
• 1-cup water
• 1-small can Libby's pure pumpkin
Directions
Combine all the ingredients; pour into a sprayed 9 x 13 cake pan.
Bake at 350' for 35 - 38 minutes
Serve this topped with low fat Cool Whip (r)
1/12 of the cake is 2 POINTS
you forgot pumpkin roll mom!! Kaia
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