Pumpkin Dessert Recipes

There are some things in life that rule, harder than others...one of these things is pumpkins. Besides picking them, and carving them, there are a million ways to cook them that are mouth watering and delicious! Pumpkins breads, soups, pancakes, cupcakes..the list is endless.

First, lets start off with a simple pumpkin bread...served warm, with butter

Pumpkin Bread

This recipe will make you two loaves

•3 1/2 cups all-purpose flour

•2 tsp. baking soda

•1 1/2 tsp. salt

•2 tsp. cinnamon

•2 tsp. nutmeg

•3 cups sugar

•4 eggs, beaten

•2 cups of fresh pumpkin --> 16 ounces if using canned pumpkin

•2/3 cup water if pumpkin is canned

•1/2 cup water if pumpkin is fresh or frozen

•1 cup vegetable oil

Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9x5" loaf pans. Bake 1 hour. Let the loaves cool on a rack.

Another fun dessert idea using pumpkins is making pumpkin pancakes. I'm a firm believer that you can eat pancakes for any meal you want, especially these which makes for a decadent dessert:

Pumpkin pancakes

½ cup unbleached all-purpose flour

½ cup whole wheat flour

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon light brown sugar

1 egg

¾ cup milk (any kind)

½ cup pumpkin puree

1 tablespoon butter, melted

¼ teaspoon cinnamon

Melt butter in microwave or use room temp butter.

In a separate bowl beat together eggs, milk, pumpkin puree and butter

Set aside. In a large bowl mix together the flours, baking powder,

brown sugar, cinnamon. Add the egg mixture, but do not over mix. Drop by

the spoonful into a preheated nonstick griddle or skillet. Cook over medium-high temp. Makes 8-10 pancakes

Now, if you wanna go all out pumpkin cheesecake is a fantastic way to woo your guests.

Pumpkin Cheesecake

I prefer to use a ready-graham cracker crust just because it saves time

Crust

4 (8-ounce) packages light cream cheese, softened

¼ cup firmly packed brown sugar

3 eggs (or 2 eggs plus 2 egg whites.

2 tablespoons flour

1 (30-ounce) can pumpkin pie mix (see note)

¼ cup chopped pecans or walnuts

Pure maple syrup

Whipped cream

Prepare crust; refrigerate until ready to fill.

Soften unwrapped cream cheese in microwave at medium (50 percent) power 2 minutes. Beat cream cheese in large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix. Blend well and stir in nuts. Pour into crust-lined pan.

Bake in preheated 325-degree oven 1 hour 45 minutes, or until center feels firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cake will not crack on top. Brush top with maple syrup. Chill completely. Remove sides of pan. When ready to serve, garnish with pecans and whipped cream or mixture of whipped topping and nonfat vanilla yogurt. Makes 10 to 12 servings.