Pumpkin Bread
Grease and flour two 9 x 5 loaf pans. Combine and beat 15 ounces pumpkin, ½ cup water, 3 eggs, and ¾ cup vegetable oil. Mix in a separate bowl: 2½ cups flour, 2¼ cups sugar, 1½ teaspoons baking soda, 1 teaspoon salt, ¾ teaspoon cinnamon, ¾ teaspoon ground cloves, and ¾ teaspoon nutmeg.
Combine and mix with pumpkin, water, egg, and oil mixture. Bake at 350 degrees for 1 hour (or until knife inserted comes out clean).
Pumpkin Cheesecake
Preheat oven to 325 degrees. In medium bowl, combine 1¾ cups graham cracker crumbs, 3 tablespoons brown sugar, and ½ teaspoon cinnamon. Add 1 stick melted butter. Press down flat into a 9-inch springform pan (sprayed with nonstick spray). Set aside. Using a hand mixer on medium speed, beat 24 ounces cream cheese and 1 cup sugar in a bowl on medium until fluffy. Add 15 ounces pumpkin, 3 eggs, 2 tablespoons lemon juice, 1 teaspoon vanilla, ½ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves. Beat until smooth and pour into crust. Bake for about 50 minutes, until sides are set, but center is still a little wiggly. Remove. Whisk together 1½ cups sour cream and ¼ cup powdered sugar in a bowl. Spread topping over cheesecake. Return cheesecake to the oven; bake until it’s set, about 15 minutes more. Turn off oven and crack open the door; leave cheesecake in the oven for another 20 minutes. Remove cheesecake from oven. Let cool, cover, and refrigerate overnight. Remove ring from the springform pan. Slice cheesecake with a sharp knife dipped in hot water. (Option: Garnish with whipped cream and/or sugared pecans).
Pumpkin Praline Pecan Pie
Roll out a 9-inch Pillsbury piecrust into a 10-inch pie plate. Blend 30 ounces pumpkin pie filling, 1 egg, and 1 can condensed, sweetened milk. Pour in piecrust. Mix ½ cup brown sugar, 1 teaspoon cinnamon, ¼ cup firm salted butter, ¼ cup chopped pecans, and ¼ cup flour until crumbly. Spoon a layer on top of pie filling. Bake at 375 degrees for 50 to 55 minutes.
Pumpkin Dip
Beat together ¾ cup cream cheese, ½ cup brown sugar, and ½ cup canned pumpkin at medium speed until blended. Add 2 teaspoons of maple syrup and ½ teaspoon cinnamon; beat until smooth. Cover and chill for at least 30 minutes. Serve with sliced apples, ginger snaps, pretzels, or graham crackers.
Candied Pumpkin Seeds
Toss rinsed and dried pumpkin seeds with 1 tablespoon orange juice. Mix ¼ cup sugar, ¼ cup light brown sugar, 2 teaspoons paprika, and a dash of salt in a separate bowl. Toss to coat pumpkin seeds. Spread seeds in a single layer on a baking sheet covered with non-stick aluminum foil or parchment paper. Bake seeds at 350 degrees for 6 minutes, stirring once. Remove from oven and let cool. Store in air-tight container.
Bonus salad: Toss candied pumpkin seeds with mixed greens and sliced pears, and add
goat cheese. For the dressing: Whisk together 3 tablespoons orange juice, 2 tablespoons fresh lemon juice, ½ teaspoon sugar, and ½ teaspoon cumin. Season with salt and pepper. Add ¼ cup olive oil in a slow, steady stream, whisking until smooth. Cover and chill until serving.
