For the love of pumpkins....

Every time the colors begin to change on the trees I start to crave pumpkin! Since I love to bake, I thought I’d share a few of my favorite recipes for you fellow pumpkin lovers. Every year, certain things MUST be made and here are a few:

Chocolate Lover’s Pumpkin Bread

½ c. butter ½ tsp. salt
1 c. sugar ½ tsp. nutmeg
2 eggs ½ tsp. ginger
¾ c. canned pumpkin ½ tsp. cloves
1 ¾ c. flour ¾ c. chocolate chips
1 tsp. soda ¾ c. walnuts, chopped (if you feel like a nut, cuz sometimes I don’t)
1 tsp. cinnamon
Set oven to 350.

Cream the butter, sugar, and eggs. Add the pumpkin. Add the dry ingredients, chocolate chips, and nuts (if you desire). Put it into a greased loaf pan and bake for 45 minutes to an hour.
** Put some butter on it while it’s warm and your mouth will have an orgasmic explosion of chocolicous pumpkin that is fan-frickin-tastic.

Gingered Pumpkin Soup
(Yes, pumpkin soup is delicious….and so easy to make)

1 tbsp. butter
2 15- ounce cans pumpkin
2 14- ounce cans chicken broth
1 cup half and half
¼ cup maple syrup
2 tsp. grated fresh ginger (or ¼ tsp. ground ginger if you’re lazy)
Salt
Ground black pepper
Brown sugar (optional, but I love)

In a large Saucepan melt the butter over medium heat. Stir in pumpkin, broth, half-and-half, syrup, and ginger. Bring to a boil for a second or two. Season and garnish as you wish. This tastes really good if you’re under a furry blanket and watching Sex and the City re-runs FYI.

Pumpkin Cheesecake to-die-for

2 pkg. PHILADELPHIA Cream Cheese, softened
½ cup canned pumpkin
½ cup sugar
½ tsp. vanilla
½ tsp. ground cinnamon
Dash of cloves
Dash of nutmeg
2 eggs
1 HONEY MAID Pie Crust (6 oz)
Real whipped cream (or use cool whip if you’re lazy)

Preheat oven to 350.

Beat cream cheese, pumpkin, sugar, vanilla, and spices in lrg. bowl with electric mixer on medium speed until blended. Add eggs and beat until blended.
POUR into crust.

Bake 40 min. or until the center is almost set. Cool. Refrigerate 3 hrs. or so. Top with whipped cream—lots of it of course. I like to whip my cream and add a 1/3 or more cup of confectioners’ sugar, or sprinkle in some brown sugar and a dab of vanilla. OMG it’s so good I must make this soon!