Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

Pumpkin cheesecake pie with gingersnap cookie crust

Ingredients for Pumpkin Cheesecake Pie With Gingersnap Cookie Crust:

1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
1 lb. of cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

Ingredients:

1-2/3 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs slightly beaten
1 ½ cups sugar 1 ½ cups canned solid pack pumpkin
½ cup vegetable oil
1/3 cup each walnuts and raisins

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Frosted Pumpkin-Pecan Cookies

Ingredients:

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans

SPICED FROSTING
3 cups powdered sugar
1/4 cup butter or margarine, softened
1/4 teaspoon ground cinnamon
3 tablespoons milk (3 to 4 tablespoons)

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