I've been getting a lot of requests for recipes using pumpkin, especially at the holidays. I have compiled everything I have on pumpkin cheesecakes, tortes, pies, etc. Some recipes will be similar, look through them and decide what you'd like to try. Enjoy!

TIP - This tip is from Jan, she uses fresh pumpkin instead of canned. Here's how she does it: Place pumpkin with the cut off top on, in a roasting pan that has enough water to cover bottom of pan. Bake in a slow oven (300) til tender. We usually bake it for an hour or two. Take from oven, remove top & cut into wedges (5 or 6). Take paring knife & separate pumpkin from shell. Put pumpkin in a blender & puree. We place the pumpkin sauce in a large one gallon glass container & refrigerate. This will keep several weeks.
I follow recipes substituting canned for fresh pumpkin. Pies sure do taste differently from the usual pumpkin pie! I also sprinkle cinnamon on the crust before filling the pie. Also, a couple of cut-out pastry leaves around the edge give the pie a very appetizing look.

Aunt Louise's Pumpkin Pie

Beat together:

• 5 eggs and 3/4 cup sugar

Add:

• 2 c. canned pumpkin
• 2 c. milk
• 1/8 tsp. salt

Then Add:

• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. nugmeg

Pour into a 10 inch pie plate (filled with an unbaked crust of course) and sprinkle cinnamon on top of pie. Bake for 15 minutes at 425 degrees. Reduce oven temp. to 350 degrees for another 55 minutes or until knife inserted comes out clean.

Traditional Pumpkin Pie

• 2 c. flour
• 3/4 tsp. salt
• 2/3 c. shortening
• 4-6 Tbsp. cold water

Filling:

• 6 eggs
• 1 can (29 oz) solid-pack pumpkin
• 2 c. firmly packed brown sugar
• 2 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. each: ground cloves, nutmeg and ginger
• 2 c. evaporated milk

In a bowl, combine flour & salt. Cut in shortening until small pea shape crumbs. Sprinkle with water, 1 Tbsp. at a time, tossing with a fork until dough forms a ball. Divide the dough in half. On a floured surface, roll out each portion to fit a 9 inch pie plate. Put pastry in plate, trim edges and set aside. For the fillling, beat the eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, ground cloves, nutmeg and ginger. Beat until smooth. Gradually add in milk. Pour into pastry shells. Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees for 40-45 minutes longer or until inserted knife comes out clean. Cool on wire racks.

Fluffy Pumpkin Pie

• 1 unbaked 9 inch pie shell
• 1/2 c. firmly packed light brown sugar
• 1/2 c. sugar
• 1/2 tsp. salt
• 1 tsp. nutmeg
• 1/4 tsp. ginger
• 1 1/4 c. canned pumpkin
• 3 eggs, partially beaten
• 3/4 c. milk

Blend sugar and spices. Stir pumpkin and beaten eggs into sugar mixture. Add milk, stirring well. Pour into pieshell and bake at 425 degrees for 20 minutes, reduce heat to 350 degrees and bake 20 minutes more or until knife inserted comes out clean. Remove to cool on rack.

Fluffy Pumpkin Pie #2

• 2 c. cooked and pureed pumpkin
• 1/2 c. or less milk
• 3 eggs seperated
• 1 c. sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. nutmeg
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 unbaked 9 inch pie shell

Mix the pumpkin and milk, beaten egg yolks, then the sugar mixed with the spices, salt, and vanilla. Fold in the stiffly beaten egg whites, turn the mixture into an unbaked pie shell and bake about 45 minutes in a 350 degree oven. If you have too much pumpkin mixture, put some in a small dish and bake as a pudding.

Streusel-Topped Pumpkin Pie

• 1 15 oz. can pumpkin
• 1 14 oz. can sweetened condensed milk
• 1 egg
• 1 1/4 tsp. cinnamon
• 1/2 tsp. each: ground ginger, nutmeg and salt
• 1 6 oz. Ready Crust, graham cracker pie crust
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. flour
• 2 Tbsp. cold butter or margarine
• 3/4 c. chopped walnuts

Preheat oven to 425 degrees. With a mixer or wire whisk, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15 minutes. Meanwhile, combine sugar, flour and remaining 1/2 tsp. cinnamon, cut in butter until crumbly. Stir in walnuts. Remove crust from oven, reduce oven temp. to 350 degrees. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve warm or at room temp.

Pumpkin Cheese Bread

• 2 1/2 c. sugar
• 1 8 oz. pkg. softened cream cheese
• 1/2 c. margarine
• 4 eggs
• 1 16 oz. can pumpkin
• 3 1/2 c. flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. baking powder
• 1/4 tsp. ground cloves
• 1 c. chopped nuts

Combine sugar, cream cheese and margarine, mixing at medium speed until well blended. Add eggs, one at a time mixing well after each one. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees for 1 hour or until it tests done. Cool 5 minutes and remove from pans.

Pumpkin Marble Cheesecake

• 1 1/2 c. gingersnap crumbs (just smash the cookies)
• 1/2 c. finely chopped pecans
• 1/3 c. margarine, melted
• 2 8 oz. pkgs. cream cheese, softened
• 3/4 c. sugar
• 1 tsp. vanilla
• 3 eggs
• 1 c. canned pumpkin
• 3/4 tsp. cinnamon
• 1/4 tsp. ground nutmeg

Combine gingersnap crumbs, pecans and margarine and press onto bottom and 1 1/2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 10 minutes. Combine cream cheese, 1/2 c. sugar and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each one. Reserve 1 cup of the batter. Add remaining sugar, pumpkin and spices to remaining batter, mix well. Alternately layer pumpkin and cream cheese batter over crust. Cut through batters with a knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill.

Paradise Pumpkin Pie

• Pastry for 1 9 inch pie crust
• 1 8 oz. pkg. cream cheese, softened
• 1/4 c. sugar
• 1/2 tsp. vanilla
• 1 egg
• 1 1/4 c. canned pumpkin
• 1 c. evaporated milk
• 1/2 c. sugar
• 2 eggs, beaten
• 1 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/8 tsp. salt
• maple syrup
• pecan halves

On a lightly floured surface, roll pastry to 12 inch circle. Place in 9 inch pie plate. Combine cream cheese, sugar and vanilla, mixing at medium speed until well blended. Blend in egg. Spread onto bottom of pastry shell. Combine all remaining ingredients except syrup and pecans, mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees 65 minutes. Cool. Brush with syrup, top with pecans.

Karrups Pie Mit Schnapps (Whisky Pumpkin Pie)

• Pastry for a large, deep pie
• 2 c. cooked pumpkin
• 1 c. sugar
• 3 eggs, seperated
• 1/2 tsp. cinnamon
• 1/3 c. cream
• 1/2 c. butter, melted
• 1/2 c. whisky
• 1 Tbsp. cornstarch

To the pumpkin add the sugar, egg yolks and cinnamon and beat for several minutes. Quickly add the cream, butter and whisky, mix well. sprinkly the cornstarch over the stiffly beaten egg whites and fold into the first mixture. Pour into a pastry lined pan about 2 1/2 inches deep and bake for 1 hour in a 375 degree oven. Let it cool.

Pumpkin Pie

• 2 c. cooked pumpkin
• 1 1/2 c. sugar
• 14 oz. can condensed milk
• 3 eggs, seperated
• 2 Tbsp. flour
• 1/2 c. butter, melted
• 1/4 tsp. ginger
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. pumpkin pie spice
• 1 9" unbaked pie shell

Combine all ingredients except egg whites and pie shell and mix well. Beat egg whites until firm and fold into pumpkin mixture. Pour into 9 inch pie shell. Bake at 425 degrees for 10 minutes, reduce oven temp. to 350 degrees and bake 30 minutes more.

Pumpkin Roll Dessert

Pumpkin roll:

• 3 eggs, beaten
• 1 c. white sugar
• 2/3 c. cooked pumpkin
• 3/4 c. flour
• 1 tsp. baking soda
• 2 tsp. cinnamon

Filling:

• 1 8 oz. pkg. cream cheese
• 1 c. powdered sugar
• 4 Tbsp. butter
• 1/2 tsp. vanilla

To prepare roll, beat eggs for 5 minutes. Add sugar, pumpkin, flour, baking soda and cinnamon and mix well. Pour into greased and floured 10" x 15" jelly roll pan. Bake at 350 degrees for 15 minutes. Turn baked roll out onto long length of paper towel or kitchen towel which has been sprinkled with powdered sugar. Roll the cake into the towel, beginning with the narrow end. Let cool about 1/2 hour. Meanwhile beat together all filling ingredients until smooth. Unroll cake and remove paper towel. Spread filling on cake roll and roll up again without towel. Refrigerate to chill. Slice and serve.

Pumpkin Cheesecake

Cheesecake:

• 4 Tbsp. margarine
• 1 1/2 c. biscuit mix
• 2 Tbsp. sugar
• 1 8 oz. pkg. cream cheese, softened
• 3/4 c. sugar
• 2 Tbsp. flour
• 1 tsp. cinnamon
• 1/4 tsp. each: nutmeg, ground ginger and vanilla
• 3 eggs
• 16 oz. can pumpkin pie filling

Sour cream topping:

• 1 1/2 c. sour cream
• 2 Tbsp. sugar
• 1/2 tsp. vanilla

Cut margarine into biscuit mix and 2 Tbsp. sugar and work until mixture resembles fine crumbs. Pat into 9 inch square baking pan. Bake at 350 degrees for 10 minutes. Beat together cream cheese, 3/4 c. sugar, and flour in a mixing bowl until creamy. Add spices, vanilla, eggs and pumpkin and beat until smooth. Pour over crust. Bake at 350 degrees for 55 minutes or until knife comes out clean. Meanwhile, prepare topping by combining all ingredients and beating until smooth. Spread topping over cheesecake immediately after removing from oven. Refrigerate at least 4 hours before serving.

Pumpkin Custard

• 1 c. cooked pumpkin
• 1 Tbsp. cornstarch
• 1/2 c. brown sugar
• 1/2 c. granulated sugar
• 1 c. milk
• 1 Tbsp. browned butter
• 1 tsp. cinnamon
• 2 eggs, seperated

Combine all ingredients except egg whites and mix well. Beat egg whites until soft peaks and fold into pumpkin mixture. Spoon into greased baking dish. Bake at 375 degrees for 40 minutes or until knife comes out clean.

Pumpkin Coconut Custard

• 2 eggs, seperated
• 1 c. mashed pumpkin
• 1/2 c. sugar
• 2 rounded Tbsp. flour
• 1/4 tsp. ginger
• 2 c. milk
• 2 Tbsp. coconut
• 1 tsp. cinnamon

Beat egg whites until firm. Combine pumpkin, sugar, flour, egg yolks, ginger, and milk. Beat until blended well. Pour mixture over beaten egg whites and blend together carefully. Pour into a greased 2 quart casserole and sprinkle with coconut and cinnamon. Set into a pan of hot water. Bake at 350 degrees for 50 minutes or until knife comes out clean.

Pumpkin Cake Deluxe

Cake:

• 1/2 c. shortening
• 1 1/4 c. sugar
• 2 eggs
• 1 c. cooked, mashed pumpkin
• 2 1/4 c. flour
• 2 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ginger
• 1/2 tsp. nugmeg
• 3/4 c. milk

Icing:

• 1 c. brown sugar
• 1/2 c. granulated sugar
• 2 Tbsp. flour
• 1 c. milk
• 2 eggs
• 1 c. each: chopped walnuts, raisins, coconut
• 1 tsp. vanilla
• 2 Tbsp. butter

Cream together shortening, sugar and eggs. Add pumpkin an dmix well. Stir together flour, baking powder, baking soda, salt, ginger, and nutmeg. Add dry ingredients to creamed ingredients, alternating with milk. Mix well. Pour into greased 9" x 13" baking dish. Bake at 350 degrees for 35-40 minutes or until done. Let cool.

For the frosting, combine sugars, flour, milk and eggs in double boiler. Bring to a boil and cook for 20 minutes, stirring frequently. Fold in all remaining ingredients and cook 5 minutes longer. Spread frosting over cooled cake.

Pumpkin Pie Cake

• 1 box yellow cake mix
• 5 1/3 Tbsp. margarine
• 2 c. cooked pumpkin
• 2/3 c. milk
• 1/2 c. brown sugar
• 1/4 c. granulated sugar
• 1 1/2 tsp. cinnamon
• 1/2 c. granulated sugar
• 1/2 c. nuts, chopped
• 2 2/3 Tbsp. margaine, melted
• 1 1/2 c. whipped topping

Reserve 1 c. yellow cake mix and set aside. Cut 5 1/3 Tbsp. margaine into remaining cake mix. Pat into the bottom of a 9" x 13" baking pan. In a bowl combine pumpkin, milk, brown sugar, 1/4 c. sugar and cinnamon, mix well. Pour mixture over cake mix crust. Combine 1 c. reserved cake mix with 1/2 c. sugar, nuts and 2 2/3 Tbsp. margaine and mix until crumbly. Sprinkle over pumpkin mixture. Bake at 350 degrees for 45-50 minutes. Cool.

Pumpkin Squares

• 1/2 gallon vanilla ice cream, softened
• 1 c. pumpkin
• 1 c. sugar
• 1 tsp. salt
• 1 tsp. ginger
• 1 tsp. cinnamon
• 1/2 tsp. nugmeg
• 1 c. chopped pecans
• 36 gingersnaps
• whipped cream
• pecan halves

Chill a mixing bowl. Set out ice cream to soften. In a medium bowl, blend pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Stir in chopped nuts. Place softened ice cream in chilled bowl. Fold in pumpkin mixture. Line the bottom of a 9" x 13" pan with half of the gingersnaps. Top with half of the ice cream mixture. Cover with another layer of gingersnaps, add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut into squares. Garnish with whipped cream and pecan halves.

Pumpkin Cheese Pie

• 8 oz. cream cheese, softened
• 3/4 c. sugar
• 2 1/2 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 3 eggs
• 1 can (16 oz.) pumpkin
• 1 tsp. vanilla
• 9 inch pie shell, unbaked

Preheat oven to 350 degrees. In a bowl, beat cream cheese until fluffy. Gradually beat in sugar, spice and salt. Add the eggs, one at a time, beating well after each one. Beat in pumpkin and vanilla. Pour into pie shell. Bake for 40 minutes or until a knife comes out clean. Chill.

Sour Cream Pumpkin Pie

• 1 c. firmly packed brown sugar
• 1 Tbsp. flour
• 1/2 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. of each: ground nutmeg, ground cloves & cinnamon
• 1 c. canned pumpkin
• 2 eggs, beaten
• 1 c. evaporated milk
• 1/2 c. sour cream
• 1/2 c. chopped walnuts
• 1 unbaked 9 inch pie shell

In a bowl, mix brown sugar, flour, salt, and spices. Add pumpkin, eggs, milk, sour cream and walnuts and mix well. Pour into crust. Bake in a preheated 400 degree oven 40-50 minutes or until a knife comes out clean. Cool on a wire rack.

Pumpkin Bars (makes 3 dozen)

• 4 eggs
• 1 c. vegetable oil
• 2 c. sugar
• 1 can (15 oz.) pumpkin
• 2 c. flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1/2 tsp. each: ground ginger, ground cloves, nutmeg and chopped nuts

Cream Cheese Frosting:

• 6 oz. cream cheese, softened
• 6 Tbsp. butter or margarine, softened
• 1 Tbsp. milk
• 1 tsp. vanilla
• 4 c. softed powdered sugar

Combine eggs, oil, sugar and pumpkin, blend well. Sift together flour, baking powder, baking soda, salt and spices. Gradually beat flour mixture into pumpkin mixture. Stir in nuts. Pour batter into greased and floured 18 x 12 inch pan. Bake at 350 degrees 25-30 minutes or until center springs back when touched lightly. Cool before frosting.

For the frosting: mix together cream cheese and butter, cream until light and fluffy. Beat in milk and vanilla. Gradually beat in powdered sugar until of spreading consistency.