Pumpkin Atole

Ingredients:

Pumpkin
cinnamon, cloves, nutmeg, etc
Sweetener such as honey, sugar, rapadura, etc
Milk
Vanilla

Directions: Cut open the pumpkin and remove all seeds and guts. Slice pumpkin into several small pieces. Fill a large pot with hot water and place pumpkin pieces in water. Boil until soft. Let pumpkin cool.

If outer shell is really tough you can remove it, or you can keep the shell on if you think it will blend well. Place as much of the pumpkin in the blender as possible (you may want to cut into smaller pieces) and blend with part of the water it was boiled in. The mixture will be thick.

Pour pumpkin mixture back into pot and bring to a boil with a cinnamon stick or two. You can add cloves or nutmeg as well if you like. Stir often. Add sweetener to taste. Add milk to your desired thickness. (The drink is meant to be somewhat thick).

Stir until milk/pumpkin have blended and drink has been heated through. Add a bit of vanilla, a 1/2 to 1 tsp. Serve warm.

Source: Delights by Daisy

Pumpkin Cheesecake Pie with Streusel

Ingredients:
1 -8 ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 egg
1 and 1/4 cups canned pumpkin
1 cup half and half
1/2 cup brown sugar
2 eggs
2 tsp pumpkin pie spice
1/2 tsp salt
3 TBS brown sugar
3 TBS flour
2 TBS butter
3/4 cup chopped pecans
1 deep dish pie crust

Directions: Using your pie crust dough, line a 9.5 inch deep dish pie plate. Set aside. Preheat oven to 350º. Beat cream cheese in a medium bowl until it is fluffy. With the mixer on medium speed, beat in the granulated sugar, vanilla and 1 egg. Place in the fridge to chill for 30 minutes.

In a separate bowl, stir together the pumpkin, half and half, 1/2 cup  brown sugar, 2 eggs, pumpkin pie spice and salt. Spread the cream cheese mixture on the bottom of the pie crust and carefully pour the pumpkin mixture on top.

Bake in the preheated oven, loosely covered with foil, for 30 minutes or until the center is just set. Meanwhile, stir together the 3 TBS of brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. When the pie is just set, gently sprinkle on the pecan streusel and bake for another 10-15 minutes or until slightly brown. Remove from oven and cool on wire rack. Chill before serving.

Source: Chocolate with Grace

Pumpkin Bars

Ingredients:

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup oil (or 1/2 cup plus 1/2 cup applesauce)
1 can (16 oz) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda

Cream Cheese Frosting

1 pkg. (3 oz) cream cheese
1/2 cube butter
2 cups powdered sugar
1 tsp. vanilla

Directions:  Mix pumpkin bar ingredients and pour into greased cookie sheet. Bake at 350º for 20-25 minutes. Cool for 30 minutes. Meanwhile, cream together ingredients for the frosting. Spread on pumpkin bars and cut into bars.

Notes: Do a little less sugar than it calls for and more cream cheese than it calls for. Plus, add cinnamon and fresh nutmeg in the frosting.

Source: Kristen Cooley