• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)

PREPARATION:

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

• Crust
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons melted butter
• 1/2 teaspoon cinnamon
• .
• Filling:
• 2 (8 ounces each) packages cream cheese, softened
• 1 cup half-and-half or whipping cream
• 1 cup canned pumpkin
• 3/4 cup granulated sugar
• 4 eggs, separated
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• .
• Topping:
• 1 cup sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

PREPARATION:

Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.

In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt.

Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. BAke at 325° for 1 hour.

Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups pumpkin puree
• 2 eggs
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• 1/3 cup finely chopped crystallized ginger
• 1/2 cup chopped pecans

PREPARATION:

Directions for Pumpkin Muffins
Into a large bowl, sift flour, baking powder, baking soda, cinnamon, and salt. Toss lightly with a fork. In separate bowl, combine pumpkin, eggs, brown sugar, and vanilla, stir well.

Make a well in center of dry ingredients; pour in pumpkin mixture. Add ginger and pecans and stir just until ingredients are moistened. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the about 2/3-full with the pumpkin muffins batter and bake at 400° for 20 minutes. Remove pumpkin muffins and cool. Makes 12 pumpkin muffins.

• 1 1/2 cups quick cooking oats
• 1 1/4 cups flour
• 3/4 cup light brown sugar, firmly packed
• 1/2 cup chopped pecans or walnuts
• 1/2 teaspoon salt
• 1/2 teaspoon soda
• 3/4 cup butter, room temperature
• .
• Filling:
• 2 cups pumpkin puree (16 ounce can)
• 2/3 cup milk
• 1/3 cup light brown sugar, packed
• 1 egg
• 1 tablespoon pumpkin pie spice *

PREPARATION:

Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly. Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan.

Bake at 375° for 10 minutes.

Prepare filling. Beat filling ingredients until well blended and smooth. Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.

*The following can be combined to make pumpkin pie spice