Pumpkin Pie Dip

1 can (15 oz) pumpkin

1 package (3.4 oz) instant vanilla pudding mix

1 tub (8 oz) Cool Whip

1 tsp pumpkin pie spice (I omitted this when I made it just because I didn't have any)

Essentially you just need to mix all the ingredients together, but I found it works best if you mix everything but the Cool Whip together really well and then mix in the Cool Whip at the end. Refridgerate for at least two hours and serve. 

The recipe says to serve it with Nilla wafers, but I like it with cinnamon graham crackers.

Pumpkin Swirl Cheesecake

Prep: 25 min. plus refrigeration
Bake: 55 min.

2 C finely crushed ginger snaps
½ C finely chopped pecans
6 T butter or margarine (melted)
3 pkg. (8 oz. each) Cream cheese (softened)
1 C. sugar, divided
1 t. vanilla
3 eggs
1 C. canned pumpkin
1 t. ground cinnamon
¼ t. ground nutmeg
dash ground cloves

Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Beat cream cheese, ¾ C of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 C. of the plain batter. Stir remaining ¼ C. sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust, top with spoonfuls of ½ of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

Bake at 325 degrees for 55 min. or until center is almost set if using a silver springform pan. (Or, bake at 300 degrees for dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.

Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 12 servings.

Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services

Pumpkin Nut Cake

2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 ½ tablespoons pumpkin pie spice
1 teaspoon nutmeg
½ teaspoon salt
2 cups pumpkin
1 cup chopped nuts

Mix together sugar, oil and eggs.
Add remaining ingredients.
Bake at 350 degrees in a 9 x 13 inch pan for 50-55 minutes.

FROSTING:

4 ounces cream cheese
1 cup butter
4 cups powdered sugar
1 cup chopped nuts
pinch of salt

Combine cream cheese, butter and sugar.
Beat until smooth.
Add nuts (or just sprinkle on top after frosted)


Belinda Cheek
Access Services Coordinator

Chocolate Chip Pumpkin Bread

3 cups white sugar
1 (15 oz) can pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
3 ½ cups flour
1 tablespoon cinnamon
1 tablespoon nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup miniature chocolate chips
½ cup chopped walnuts

Preheat oven to 350 degrees.
Grease and flour three 1 pound coffee cans or three 9 x 5 loaf pans.
Combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips and nuts. Fill cans or pans ½ to ¾ full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Belinda Cheek
Access Services Coordinator