Pumpkin

Well, I sure have been slacking off this week! I blame a nasty cold, which sapped all of my energy and required me to be in bed by 8:30 most evenings. Thankfully today was a turning point, and I feel much more normal. Heck, it’s 9 pm and I’m still wide awake! I’ve done a little cooking this week, which mostly consisted of easy comfort foods I’ve blogged about in the past. If you’re feeling under the weather, I highly recommend a heaping bowl of peanut chicken stew, follow by chicken enchiladas. It’s a killer combo that will work wonders. I topped those off with a cheese stuffed pizza from Giordano’s, which I think was the real miracle cure.

Anyway, I’m looking forward to this weekend for all the usual reasons, plus more:

AHHHHH! Sing, heavenly choir! I finally found canned pumpkin. It was hiding on the bottom shelf of the baking aisle in the Kankakee Wal-Mart. I kid you not–I nearly walked right past it. Happy day!

If you’re reading this and have a favorite pumpkin recipe, leave me a comment with a link. I think I have enough pumpkin in stock to try a few new ones.

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5 thoughts on “Pumpkin

  1. I only made this once, but it was superb!!!! Have been wanting to make it again ever since. (note: I remember it not taking the full stick of butter for the crust – so use your best judgement!)

    Pumpkin Cheesecake

    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

    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.

    Turn off oven and leave in for 30 minutes. Crack oven door slightly and leave in for additional 30 minutes.

    Remove from oven and let sit for 30 minutes before covering with plastic wrap and refrigerating.

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