Pumpkin Spice Bread

Ingredients
15 oz (1 can pumpkin puree)
1/2 cup canola oil
4 eggs
1/2 cup applesauce
2/3 cup water
2 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 Tbs instant coffee
1 tsp allspice
1 tsp cloves
1 cup chocolate chips (optional)

Procedure
Preheat oven to 350 degrees. Combine pumpkin, oil, eggs, water, applesauce, and sugar in a large mixing bowl and cream together. Add dry ingredients and mix until just combined. Pour batter into two 9x5 baking pans. If desired mix in chocolate chips with half the batter for a Chocolate Pumpkin Spice Loaf. Bake for 60 minutes or until tester comes out clean.



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Adapted from an allrecipes recipe.

Pumpkin Cheesecake

Ingredients
for Crust

2 cups graham cracker crumbs

6 Tbs butter, melted

2 Tbs sugar

1 tsp cinnamon

1 tsp nut meg

for Filling
3 8 oz packages cream cheese
1 cup sugar
1 Tbs vanilla
2 cups canned pumpkin
3 eggs
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger

for Topping and Decorations
1/2 cup white chocolate or vanilla melting chips
1 small handful shelled pumpkin seeds

Preheat oven to 350 degrees.

To make the crust, combine graham cracker crumbs with melted butter, sugar, cinnamon, and nutmeg, in a medium bowl. Stir until crumbs are well coated with butter, and still crumbly (not pasty). Press the crumbs onto the bottom of a 9-inch springform pan, pushing crust slightly up the sides of the pan.

Bake the crust for 5 minutes, then set aside.

To make the cheesecake filling, beat together cream cheese, sugar, and vanilla until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and ginger, and mix on medium speed until smooth. Pour the filling into the pan over crust. Bake for 70 minutes. Turn off oven and prop the door open with a wooden spoon. Allow the cheesecake to come to room temperature while still in the oven - about 3 hours. Remove cheesecake from oven.

To decorate, melt white chocolate or vanilla chips, and spread evenly over cheesecake, leaving about a 1/2 inch border around the edge of the cake. Top with pumpkin seeds (be creative!).

Place cheesecake in refrigerator until chilled. Before removing from pan, slide a knife around the edge of the springform pan.

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Adapted from a The Repressed Pastry Chef recipe.

Pumpkin Pear Strudel

Ingredients

For puff pastry
1 1/8 cups flour
pinch salt
3/4 cup cold butter
about 1/2 cup cold water

For filling
2 large pears, peeled, cubed
1 cup pumpkin puree
3/4 cup brown sugar
3/4 cup coarsely chopped almonds
1 Tbs cinnamon
1/8 tsp ground cloves
1/8 tsp allspice
1/8 tsp ground ginger

To make the puff pastry, combine dry ingredients in a medium bowl. Rub in 2 Tbs butter with hands. Gradually add water until dough comes together (you probably won't need all the water). Wrap in plastic wrap, chill for 30 min. Leave remaining butter out to warm to room temperature. Roll dough into rectangle, less than 1/2 inch thick. Place remaining butter over middle third of dough. Fold sides over butter, like a letter, and press seems on the side to seal. Roll dough into original size. Fold into thirds. Roll folded dough back to original size and again fold in thirds. Wrap in plastic wrap, and chill for 30 min. Repeat rolling out and folding procedure twice more. Roll dough out into a larger rectangle twice as thin.

In medium bowl, mix together pear, pumpkin, sugar, almonds and spices. Spoon longways along center of dough, covering approximately the middle 1/3 of dough. With the short side of the pastry facing you, slice sides into 1 inch strips at a downward diagonal slant, starting 1 inch from the filling, and cutting towards the edge. Starting at one end, take the first strip and fold up over filling. Take the first strip from other side, and overlap the previous strip over the filling. Repeat, alternating sides until all the strips are covering the filling. Wrap the final ends neatly around the end of the filling.

Preheat oven to 375 degrees. Carefully transfer pastry onto a greased baking sheet. Bake 30 to 40 minutes or until golden brown and puffy.

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Adapted from an Allrecipes recipe.

Pumpkin Scones

Ingredients
2 cups flour
1/3 cup brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/3 cup raisins
2/3 cup chocolate chips
1/2 cup buttermilk
1/2 cup pumpkin
1 tsp vanilla

Preheat oven to 400 degrees. In a large bowl mix together flour, sugar, baking soda, baking powder, salt, and spices. Cut in butter until dough resembles coarse crumbs. Stir in raisins and chocolate chips. In a separate bowl mix together buttermilk, pumpkin, and vanilla. Mix wet ingredients into dry ingredients until the dough comes together. Turn dough out on a lightly floured surface and knead gently four or five times. Form a 1 1/2 inch high disc, divide in two, and divide each half into thirds. Bake on a greased baking sheet for approximately 20 min

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Pumpkin Bundt Cake

Cake
3/4 cup butter
2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ground allspice
1/2 tsp salt
1 1/4 cups canned pumpkin (not pie filling)
3/4 cup well-shaken buttermilk
1 tsp vanilla
1 1/4 cups sugar
3 eggs

Icing
2 Tbs plus 2 tsp well-shaken buttermilk
1 1/2 cups powdered sugar

For cake:
Preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Mix together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

For icing:
While cake is cooling, whisk together buttermilk and powdered sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

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Virtually verbatim from an epicurious recipe