Pumpkin Spice Cheesecake

(From Redbook Magazine, March 2004)
Variation of the Classic Cheesecake recipe

For Crust:
In bowl, mix the following:
1 1/4 cup gingersnap cookie crumbs
2 T. sugar
3 1/2 T. melted butter

Press onto bottom of greased 9 inch springform pan.
Bake 10 minutes at 350 degrees. Cool.

For Filling:
Beat the following for three minutes:
3 8 oz. packages softened cream cheese
1 cup light brown sugar
1 cup canned pumpkin puree
3/4 cup sour cream
1/2 t. almond extract
1 1/2 t. pumpkin pie spice

Then beat in 3 eggs until smooth.
Pour into crust
Bake 55-60 minutes
Transfer to rack and cool for 5 minutes

Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecan halves, if desired.

Pumpkin Waffles with Apple Cider Syrup

(recipe from allrecipes.com)

Ingredients:
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted

APPLE CIDER SYRUP
1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Instructions:
1. Preheat a waffle iron according to manufacturer's instructions.

2.Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.

3.Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.

4.To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Pumpkin Pancakes

(recipe from allrecipes.com)

Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Instructions:
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Ravioli with Pumpkin Sage Sauce

(from Buitoni Pasta)

Ingredients:
1/3 cup dry white wine (I used 2 T. butter instead)
1/4 cup shallots
1 container (10 oz) alfredo sauce
1/2 cup pumpkin puree
1 T chopped fresh sage or 1 tsp. ground sage
2 packages (9 oz. each) four cheese ravioli (about 5 cups)
2 T. chopped green onion (take it or leave it)

Instructions:
Cook wine (or butter) ans shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin and sage. Cook, stirrin occasionally, until heated through. Prepare pasta according to package directions and drain, reserving 1/4 cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion and season with ground black pepper. Makes 4 servings.

Pumpkin Whipped Cream

Beta together 1 cup heavy whipping cream, 14 cup confectioners sugar and 1 T. canned pumpkin puree until soft peaks form.

(from Real Simple)

Pumpkin Pancakes

Prepare 1 cup dry pancake mix according to package directions. Whisk in 1/3 cup canned pumpkin puree.

(from Real Simple)