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A Halloween Party - Page 2

© Dar Cheek

Pumpkin Pecan Pie Squares

1/2 cup butter or margarine, softened
1 cup brown sugar
1 1/2 cup self-rising flour
1 cup instant oats
16 oz pureed pumpkin
1 can sweetened condensed milk
2 Eggs
2 tsp pumpkin pie spice
1 1/2 tsp hazelnut extract
1 cup chopped pecans
Powdered sugar (enough to sprinkle on top)

Preheat oven to 350 degrees F. Beat margarine and brown sugar until creamy, and slowly add flour. Then mix in oats, and mix until crumbly.

Press half the flour mixture into bottom of oblong pan and bake 20 minutes. Meanwhile, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and extract. Spread over baked crust.

Then, in, combine the remaining flour mixture with pecans and sprinkle over pumpkin mixture. Bake 30-35 minutes or until set. Cool, sprinkle with powdered sugar, and cut into bars.

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I fit cheesecake into any occasion I can, and this pumpkin cheesecake is delicious! Of course I'll make two of these so I'll have one later just for me. The baked pumpkin makes a beautiful centerpiece, and if you keep the top on, it will still be warm if you save it and the cheesecake for dessert after your weenie and marshmallow roast. Don't worry, whether your guests have room in their tummies or not, they'll still try both of these!

Pumpkin Cheesecake

Crust

1/3 cup margarine, softened
2 cups graham-cracker crumbs

Filling

24 ounces cottage cheese
12 ounces cream cheese
1 1/4 cups light brown sugar
2 egg whites
2 eggs
16 ounces pumpkin
2 tbsp cornstarch
2 tsp pumpkin-pie spice
1 tsp hazelnut extract

Mix margarine and cracker crumbs in a bowl until moist. Press over bottom and sides of pan.

Preheat oven to 325 degrees F. Blend cottage cheese and cream cheese for about 2 minutes, until thick and smooth. Add brown sugar and mix until sugar dissolves. Mix in eggs and egg whites. Then stir in pumpkin, cornstarch, pumpkin pie spice and extract until smooth.

Pour into crust and bake 1 hour or until top of cheesecake is set. Cool completely and refrigerate for 4-6 hours or until completely cooled.

Baked Stuffed Pumpkin

1 medium pumpkin
4 large, tart cooking apples, peeled, cored and sliced
2 pears, peeled and sliced
1/2 cups golden raisins
1 cup pecan halves
1/2 cup dried sour cherries or dried cranberries
1 stick butter, melted
2 tbsp sugar
3/4 tsp cinnamon
1/2 tsp nutmeg

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