It’s practically November, GenGirls! We’re only a few weeks away from Thanksgiving and it’s been pumpkin madness. Here’s a few our favorite pumpkin-flavored recipes.
PUMPKIN CHEESECAKE BARS
Ingredients (yields 24 bars):
1 1/2 cups graham crackers crumbs
1/4 cup melted butter
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)|
2 teaspoons pumpkin pie spice
Heat oven to 300°F.
Line a 13X9″ baking pan with parchment paper leaving about 1 inch on the sides.
In a bowl, combine the graham cracker crumbs with the melted butter.
Press the crust on the bottom of the prepared pan. Set aside.
In the mixing bowl, add the cream cheese and sugar. Beat on low speed until light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust and spread evenly.
Add the pumpkin puree and pumpkin pie spice to the remaining cream cheese mixture.
Stir until smooth. Spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and allow to cool.
Refrigerate for at least 3 hours before cutting into bars.
Top each bar with whipped cream and a dust of pumpkin pie spice.
PUMPKIN CRUNCH CAKE
Ingredients (yields 16 servings):
1 box yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup melted butter
Preheat oven to 350 F.
Grease bottom of 9X13″ pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
Sprinkle chopped pecans and walnuts over the cake mix.
Drizzle melted butter evenly over everything.
Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping. Refrigerate leftovers.
PUMPKIN MAGIC CLUSTER CAKE
½ cup butter
2 cups milk
4 eggs, separated
⅛ teaspoon cream of tartar
1¾ cups powdered sugar
1 teaspoon vanilla
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
¼ tsp allspice
1 cup pumpkin puree
1 cup flour
Preheat oven to 325 degrees.
Melt the butter and set it aside to cool.
Warm the milk until it is lukewarm and set it aside.
Whip the egg whites with the cream of tartar until stiff peaks form. Set aside.
Beat the egg yolks and the powdered sugar until light.
Beat in the melted (and cooled) butter, vanilla, cinnamon, ginger, cloves and allspice.
Mix in the flour.
Beat in the pumpkin and ½ cup of milk. Scrape down the sides of the bowl and then with the mixer on the lowest speed, add the remaining milk in a steady, slow stream.
Gently fold in/stir in the egg whites by hand.
Pour into a greased 9×9 inch pan.
Bake for 55-65 minutes. Cake will still be jiggly because it is custard but it shouldn’t be runny.
Allow the cake to cool completely before cutting.