Pumpkin Cheesecake Saturday, Nov 15 2008 

I can’t seem to get enough of pumpkins this year. So this week I’m going to make a pumpkin cheesecake for dessert. I would have made it today, but I forgot to buy the graham crackers for the crust. I hope it comes out ok. I can’t seem to master the art of baking cheesecakes.

Pumpkin Cheesecake


2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed


Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.


Pumpkin Pie Play Dough Saturday, Nov 15 2008 

This week while I was in the waiting room at the dentist office for one of my kids to have a filling replaced I read Family Fun magazine and found a really neat recipe to make with the kids this month. I asked the receptionist to make me a copy in case I wasn’t able to find it on line when I got home. I’m glad I did, because I can’t find it on their website. Here is the recipe. I’m going to try to make it today.


Pumpkin Pie Play Dough 

You will need:

1 cup flour
1/2 cup salt
2 teaspoons cream of tartar
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamom
1 tablespoon vegetable oil
1 cup water
food coloring (6 drops of red and 15 drops of yellow)

Combine the dry ingredients in a nonstick saucepan. Add the oil, water,
and food coloring and whisk until smooth.Stirring constantly with a rubber
spatula, cook the mixture over medium heat until it forms a ball, about 3 to
4 minutes.Turn the dough onto a counter, let it cool slightly, then knead the
dough until it has a smooth texture, about 1 minute. athe dough will keep up
to a week in a ziplock bag.

This play dough smelled so good, even Daddy got in on the fun!


Pumpkin Fudge Thursday, Nov 6 2008 

On my way home from taking my mother-in-law to a doctor’s appointment I went to our local candy shop, Ms. Mary’s Cake and Candy Store. They have all sorts of old fashioned candies and lots of chocolate and fudge. They always give samples to their customers and today I had the pleasure of sampling Pumpkin Fudge for the very first time. It was absolutely delicious! Of course, I came home and searched for a whole bunch of pumpkin fudge recipes on line and found two different kinds. There are some recipes which call for corn syrup and others call for marshmallow creme. I’m not sure which one to make tonight, but here are both recipes, just in case anyone is interested in having a treat this week. Feel free to leave me your favorite pumpkin fudge recipe in the comments section.

Pumpkin Fudge


  • 3 cups white sugar
  • 1 cup milk
  • 3 tablespoons light corn syrup
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup butter
  • 1/2 cup chopped walnuts (optional)


  1. Butter or grease one 8×8 inch pan.
  2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
  3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
  4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Pumpkin Fudge


  • 2 tablespoons butter
  • 2 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  1. Line a 9×9 inch pan with aluminum foil, and set aside.
  2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
  4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.