••••PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING••••

(Source: letsdishrecipes & photos also)

Serves 12

Ingredients

Crust

1. 1-1/2 cups graham cracker crumbs
2. 3 tablespoons sugar
3. 1/2 teaspoon cinnamon
4. 1/3 cup butter, melted

Filling

1. 3 (8 oz.) packages cream cheese, softened
2. 1 cup packed brown sugar
3. 1 teaspoon vanilla
4. 1 (15 oz.) can pumpkin
5. 1 (5 oz.) can evaporated milk
6. 2 tablespoons cornstarch
7. 1 teaspoon ground cinnamon
8. 1/2 teaspoon ground nutmeg
9. 1/4 teaspoon ground ginger
10. 2 eggs, lightly beaten

Sour Cream Topping

1. 2 cups (16 oz.) sour cream
2. 1/3 cup sugar
3. 1 teaspoon vanilla extract
4. 1/4 teaspoon ground cinnamon
5. Caramel sauce (optional)
   

Instructions

1. Preheat oven to 350 degrees. In a small bowl, combine graham cracker crumbs, sugar and cinnamon. Stir in melted butter. Press onto the bottom and part-way up the sides of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes.
2. In a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon, nutmeg and ginger.
3. Add eggs and beat on low speed until just combined. Pour into the prepared crust. Place the cheesecake on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set.
4. Meanwhile, in a small bowl, combine the sour cream, sugar, vanilla and cinnamon for the topping. Spread carefully over baked cheesecake then return cheesecake to oven for 5 more minutes.
5. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool on counter for 1 hour before placing cheesecake in the refrigerator to chill overnight.
6. To serve: remove sides of pan and slice. If desired, drizzle with caramel sauce before serving.

••••PUMPKIN CREAM SOUP••••

(Source: homegoodfood.com & photos also)

Pumpkin cream soup

So it’s time to cook pumpkin dishes, because Halloween is around the corner. Today we prepare pumpkin soup, which for the holiday table can be fed into a pumpkin.

For 4 servings you will need:

• 800 g pumpkin
• 1 tbsp olive oil
• 1 large onion, chopped finely
• 1 1/2 litres hot vegetable stock
• 1 bay leaf

Preparation:

1. Cut the pumpkin in half, clean out seeds, then cut the crust. Cut the pulp in pieces. (If you are going to serve the soup in a pumpkin, cut off top and scrape out the pulp and seeds).

2. Heat oil in a pan and fry the onion for 10 minutes until soft. Add the pumpkin and cook 3 minutes.

3. Add vegetable stock and bay leaf, bring to a boil. Cook for 20 minutes until the pumpkin is soft. Remove Bay leaf , blend soup in a blender or food processor in portions.

4. Return the soup to a clean saucepan, to heat and check for seasoning. Add a little more broth or water if too potage. Serve with muffins.

••••PUMPKIN CHOCOLATE CHIP MILKSHAKE••••

(Source: ohsweetbasil.com & photos)

Pumpkin Chocolate Chip Milkshake

Serves: 1 milkshake

 

This Pumpkin Chocolate Chip Milkshake is the perfect quick and easy fall treat!

Ingredients

• 3 scoops french vanilla ice cream
• ½ - ¾ cup whole milk
• ¼ cup chocolate chips
• ¼ cup pumpkin puree (not pumpkin pie filling)
• ½ teaspoon cinnamon
• whipped cream
• chocolate syrup

Instructions

1. Combine ice cream, ½ cup milk, chocolate chips, pumpkin and cinnamon in a blender and blend until frothy.
2. Pour into a cup, top with whipped cream and chocolate syrup. Serve.
3. 

••••HAPPY CANADIAN THANKSGIVING••••

(photo-Google+)

••••BROWNIE PUMPKIN WAFFLE ICE CREAM SANDWICHES••••

(Source: asprinkleofthisandthat.com & photos also)

originally from Brit and Co.

Ingredients:

1 box brownie mix

15 ounce can pumpkin pie filling

2 eggs

1/3 cup vegetable oil

1 tsp cinnamon

nonstick spray

vanilla ice cream

Directions:

In a large bowl, mix together brownie mix, pumpkin pie filling, eggs, vegetable oil and cinnamon.  Heat waffle iron.

Spray with non-stick spray.  Pour batter into each section of waffle iron.  Cook for about 4-5 minutes before removing. 

Let cool slightly.  Cut each waffle into quarters.  Top one side with ice cream and place the other waffle on top.

••••HAPPY COLUMBUS DAY••••

(photo-theravive.com)

••••PUMPKIN CUPCAKES WITH BROWN SUGAR MERINGUE FROSTING••••

(Source: bakedbyrachael.com & photos also)

cupcakes

 

Prep Time: 5 minutes

 

Cook Time: 20-22 minutes

 

Total Time: 25 minutes, plus

Pumpkin Cupcakes with Brown Sugar Meringue Frosting

Small batch moist pumpkin cupcakes topped off with brown sugar meringue frosting. A perfect Fall dessert!

Ingredients:

Batter:

• 1/4C unsalted butter, softened 
• 1/4C light brown sugar
• 1/4C granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 3/4 tsp cinnamon
• 1/4 tsp all spice
• 1/8 tsp nutmeg
• Pinch cloves
• 1/8 tsp salt
• 1C all purpose flour
• 1/2C pumpkin puree

Frosting:

• 2 egg whites
• 1/2C light brown sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Line a cupcake pan with 8 paper liners. 
2. In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla. Scrape bowl as needed. Mix in baking powder, baking soda, salt and spices. Mix in flour and pumpkin in alternating batches until fully incorporated and no streaks remain. 
3. Divide batter between prepared liners using a large cookie scoop.
4. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for 2 minutes before transferring to a wire rack to cool completely. 
5. Add egg whites, brown sugar and cream of tartar to a metal stand mixer or mixing bowl. Place over simmering water. Whisk mixture until sugar dissolves and egg whites are frothy and warm to the touch. 
6. Place mixing bowl in stand mixer, beat with whisk attatchment until stiff peaks form. Whisk in vanilla during the last 30 seconds. Transfer mixture to a large piping bag fit with a piping tip. 
7. Pipe meringue frosting on cooled cupcakes. Lightly char frosting using a kitchen torch.