Pumpkin Deserts

[Hj]

Cheesecake Pumpkin Bars
1 c. all purpose flour
1/3 c. brown sugar packed
5 T. butter softened
1/2 c. walnuts or hazelnuts finely chopped

8 ozs. Philly Cream Cheese room temperature
3/4 c. sugar
1/2 c. canned pumpkin
2 eggs beat lightly
1 1/2 tsp. ground cinnamon
dash of cloves
1 tsp. ground allspice
1 tsp. vanilla
Preheat oven 350 F.
Medium bowl mix flour -brown n sugar. Make crumb mixture by cutting in butter. Fold in nuts- Set aside 3/4 cup mixture for topping.
Press remaining mixture into bottom 8 x 8 x 1 1/2" pan. Bake 15 minutes. Cool slightly. Combine all other ingredients in large mixer bowl. Blend until smooth.

Pour over baked crust. Sprinkle with reserved topping.

Bake an additional 30 to 35 minutes. Cool before cutting into 1 x 2 inch bars.16 Bars
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Pumpkin Fudge

1 c. milk
3 c. sugar
3 T. light corn syrup
½ c. canned pumpkin
Dash salt

½ tsp. cinnamon
½ tsp. allspice
4 T. margarine
1 tsp. vanilla

Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to full boil, reduce heat -simmer until mixture comes to softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered dish
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Pumkin Seeds Baked
Extract seeds from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.
Put into oven and bake at 350 F. approximately 20 minutes.
Check every five minutes and mix , adding more salt or to taste.
Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.
Allow to cool and serve.

Other Seasonings
Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning. Romano cheese
Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder, chile powder -cayenne pepper or chipotle powder for a really hot seed.
Cajun style- Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce. Garlic granular-onion powder

Than mix all these with different nuts -set around the table.

Or throw some smoked seasoned seeds ontop ice cream or a pie..YUM
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Pumpkin Spiced Gingersnap Truffles

1 1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies
1/3 cup finely crushed gingersnaps (about 7 cookies and/or 1/4 cup unsweetened cocoa powder

Medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

Medium microwave-safe bowl place whipping cream. Microwave on 100% power (high) 70 seconds or until boiling. (Or place cream in saucepan. Bring just to boiling. ) Pour whipping cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; chill for 1 1/2 to 2 hours or until firm but still able to form into balls.

Place crushed ginger snaps and/or cocoa powder in small bowl(s). Roll 1 tablespoon portions of truffle mixture into ball and roll in crushed gingersnaps or cocoa to coat. Chill 1 hour or until firm. If desired, cover and chill up to 3 days.
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2 Ingredient Pumpkin Cookie

1 box of Spice flavored cake mixed with
1 can of pumkin (not pie filling

Mix 2 ingredients together drop by a tsp. on to baking sheet.
Bake 350 6-10 min

you have to watch them first- ovens are different In my oven-baked in about 7 minutes