Tag Archives: pumpkin

Pumpkin Chocolate Cheesecake Bars

pumpkincheesecake
1/2 c. butter + 2 TB
2 c. chocolate crumbs (for crust)
Two 8-oz packages cream cheese
1 large egg
1/4 c. canned pumpkin
3/4 c. granulated sugar
1 tsp ginger
1 tsp pumpkin pie spice
1/2 tsp salt
1 c. chocolate chips
Preheat oven to 350. Melt 1/2 c. butter and pour over chocolate crumbs, evenly coating crumbs. Press chocolate crumbs firmly into a buttered 9×9 pan, lined with parchment paper to create the base. Bake for 10 min. Remove from oven and set aside.
Beat cream cheese until light and fluffy. Add egg, pumpkin, sugar, spices and salt. Beat again to combine. Pour batter over chocolate base and return to oven to bake for 30 min. or until filling is firm to touch.
Remove from oven and cool completely.
Melt chocolate chips and remaining 2 TB of butter and then pour over top of cooled pumpkin layer and use spatula to spread evenly. Set in refrigerator for 30 min. until chocolate sets up. Run knife around edges. Use parchment handles to carefully lift the slab from the pan in one piece. then cut into bars.

 

Pumpkin Pie Cheesecake

 

My family loves pumpkin cheesecake more than the traditional pie.  It' a tradition.

My family loves pumpkin pie spices in cheesecake more than the traditional pie. It’ a tradition!

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.  Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Roasted Pumpkin Seeds – 5 simple steps

Delicious and nutritious pumpkin seeds

Delicious and nutritious pumpkin seeds

Preheat oven to 300°F. Scoop the seeds from the cavity and place in a colander. Pinch away all the large chunks of squash flesh and strings, the seeds don’t have to be perfect.  Run cool water over the colander to remove any additional squash flesh. For best results, allow the seeds to soak in fresh water for at least 30 minutes.

Drain the seeds and dump them onto a towel,  pat to dry. The seeds might stick to the towel a bit.

Oil and salt the seeds: Place the seeds on a baking tray and drizzle with a small amount of oil, approximately 1 teaspoon for 3/4 cup of seeds. Add a pinch or two of salt.   Use canola oil, or coconut oil, or butter. Toss the seeds until they are evenly coated with oil and salt.  Optional Seasonings include  garlic powder, cajun seasoning, cayenne powder, or other seasoning salt.

Bake the seeds: Spread out so they are in a single layer, though some overlapping is fine. Place the baking sheet into the oven. Roast until the seeds are just starting to brown, about 20 to 25 minutes. If your oven has uneven spots, you may want to stir after 10 minutes.

Remove and cool: Remove the seeds from the oven and let the seeds cool on the tray. Enjoy right away or keep for a few days in an airtight container.

Golden Roasted Pumpkin Seeds

Golden Roasted Pumpkin Seeds