Pumpkin Inspired Recipes for a Festive Fall











Fall is upon us, and what better way to get festive than to cook up some pumpkin recipes! Here are a couple of our favorite desserts to get the family excited about October!

Pumpkin-Pecan Cheesecake

2 cups graham cracker crumbs

1/3 cup finely chopped pecans

5 tablespoons butter, melted

3 tablespoons light brown sugar

4 (8-oz.) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 1/2 cups canned pumpkin

1 1/2 tablespoons lemon juice

Praline Topping

Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves

  1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch spring form pan. Bake 8 to 10 minutes or until lightly browned.
  2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
  3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
  4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.


Pumpkin Tart with Whipped Cream and Almond Toffee


1/2 (14.1-oz.) package refrigerated piecrusts

3/4 cup granulated sugar

1 1/2 tablespoons all-purpose flour

2 teaspoons pumpkin pie spice

1/4 teaspoon ground cloves

3 cups canned pumpkin

1/2 cup blackstrap molasses

6 tablespoons butter, melted

4 large eggs

1 (12-oz.) can evaporated milk


1/2 cup firmly packed light brown sugar

4 tablespoons butter

1 cup slivered almonds

Vegetable cooking spray

Parchment paper


2 1/2 cups heavy cream

1/4 teaspoon pumpkin pie spice

1/2 cup plus 2 Tbsp. powdered sugar

  1. Prepare Tart: Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish tart or quiche pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.
  2. Bake at 350° for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.
  3. Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
  4. Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.


Getting festive this fall is a breeze with recipes like these. Comment below if you have any inspiring pumpkin recipes that you think others might enjoy!

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