It’s fall y’all! We are beginning to feel a crispness in the air, leaves are turning those beautiful autumn colors and there’s football on Friday nights. These things mean the holidays are just around the corner.
I am going to begin sharing some of my family’s favorite holiday recipes for the next several weeks. We are now seeing pumpkins in the stores. So, I will begin with two of my family’s favorite pumpkin recipes. The first recipe is a rich and creamy pumpkin cheese cake and the second one is a pumpkin dip.
Pumpkin Pie Dip
1 (8oz) pkg. cream cheese (softened)
2 cups powdered sugar
1 cup canned pumpkin pie mix
1/2 cup sour cream
1 tsp. ground cinnamon
1 tsp pumpkin pie spice
1 tsp ground ginger
This dip can be made in the food processor. Just add a hint of vanilla.
This makes a large portion but can be frozen well.
Serve with gingersnap cookies or my =favorite, Lotus Brand Biscoff cookies.
Also good to serve with fruits such as pears and apples.
Pumpkin Cheesecake
3 (8 oz. each) pkgs. cream cheese.
That’s 24 oz. of cream cheese! I warned you it is rich and creamy!
1 1/2 cups sugar
1 cup brown sugar
1/4 cup flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
3 eggs
1 (16 oz) can pumpkin
Gram Cracker Crumbs
Blend cream cheese, both sugars, flour, cinnamon, nutmeg and ginger. Add eggs & beat until fluffy. Mix in pumpkin.
Butter a spring form pan. Then lightly coat the bottom of the pan with graham cracker crumbs. Pour the batter in the spring form pan. Bake for 1 1/2 hours in 350 degree oven.
