Pumpkin Cheesecake

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

Pumpkin Roll

Ingredients:
Cake Ingredients:
3 eggs
1 cup sugar
3/4 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
powdered sugar (needed for a towel, to keep the cake from sticking)
Cream Cheese Filling Ingredients:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons butter
1 teaspoon vanilla extract
Powdered sugar for topping

 Directions:
1. Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
2. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.
3. Add the egg mixture to the flour mixture and stir until well blended.
4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly.
5. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
6. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.
7. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
8. For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.
9. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
10. Sprinkle with powdered sugar before serving.

http://www.momswhothink.com/cake-recipes/pumpkin-roll.html

Signature Pumpkin Pie

INGREDIENTS

1 frozen unbaked deep dish pie crust (9-inch)
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tablespoon McCormick® Pumpkin Pie Spice

DIRECTIONS

1. Preheat oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.

2. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.

3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack.

Tips

Test Kitchen Tip: Use 1 1/2 teaspoons McCormick® Ground Cinnamon, 3/4 teaspoon McCormick® Ground Ginger, 1/4 teaspoon McCormick® Ground Nutmeg and 1/8 teaspoon McCormick® Ground Cloves in place of the Pumpkin Pie Spice

Makes 8 servings.
Prep Time: 5 minutes
Cook Time: 55 minutes

http://www.mccormick.com/Recipes/Desserts/Signature-Pumpkin-Pie.aspx?cmpid=ps-Holiday2010-RM_Pumpkin_Pie-pumpkin_pie_recipes-ex