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Every year as soon as the air starts cooling off, I get out my pumpkin recipes. It doesn't seem to matter that I use canned and buy extra to keep on hand all year. I love baking with pumpkin in the autumn. It's one of those wonderful comfort tastes and smells. Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 packages (8 ounces) of cream cheese
1 can (14 ounces) sweetened condensed milk
2 cups canned pumpkin
3 eggs
1/4 cup maple syrup plus extra if you wish
1 1/2 ground cinnamon
1 tsp. nutmeg
Whipped topping
1/2 cup chopped pecans
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Preheat oven to 300 degrees. Combine crumbs, sugar and margarine. Press firmly on bottom of 9 inch springform pan or 13 x 9 inch baking pan.
In large bowl, beat cheese until light. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, and spices. Mix well. Pour into pan.
Bake 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2-4 hours.
Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.
Recipe submitted by: Brenda Hyde
Seeds of Knowledge Brenda Hyde is a freelance writer and editor of Seeds of Knowledge.
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