Easy Pumpkin Recipes for the Holidays
by Tammy Embrich

Description: Easy, delicious new pumpkin recipes to try for the holidays.

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I have always loved pumpkin recipes...especially throughout the holidays. Of course, I love pumpkin pie. But there have been other pumpkin recipes I've shared with my family and friends. These recipes have turned out to be some of my favorite holiday treats. I love the smell of pumpkin cooking in my kitchen. When I'm baking for the holidays, I usually light a couple of candles to create more of a cozy ambiance and it really gets me in the holiday baking mood.

If you are a fan of pumpkin pie, you will love these recipes as well.

Maple Glazed Pumpkin Cheesecake

Ingredients:

1/4 cup sugar
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
1 (14 oz.) can condensed milk (not evaporated milk)
3 (8 oz.) packages cream cheese, softened
1 (16 oz.) can pumpkin
3/4 cup maple syrup
3 eggs
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon

Directions:

Heat oven to 300 degrees F. Combine graham cracker crumbs, sugar, and butter. Press firmly on bottom of 9-inch springform pan.

Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, and nutmeg. Mix well. Pour into prepared pan.

Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool and chill.

Maple Glaze:

Combine 2 tablespoons water and 4 teaspoons cornstarch. In a small saucepan, melt 2 tablespoons butter. Add remaining 1/2 cup maple syrup and cornstarch mixture. Cook and stir until slightly thickened. Add 1/2 cup chopped walnuts and 1/2 cup raisins. Cool slightly. Spoon over cheesecake. Makes one 9-inch cheesecake.

Holiday Walnut Pumpkin Pie

Ingredients:

1 (6 oz.) Keebler "ready crust" graham cracker pie crust
1 (14 oz.) can condensed milk (not evaporated milk)
1 (15 oz.) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, nutmeg, and salt
2 tablespoons flour
1/4 cup brown sugar
2 tablespoons butter
1 cup chopped walnuts

Directions:

Heat oven to 425 degrees F. Combine pumpkin, condensed milk, eggs, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust.

Bake 15 minutes. Remove pie. Reduce oven temperature to 350 degrees F.

Mix sugar, flour and remaining 1/2 teaspoon cinnamon. Cut in butter until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie.

Bake 40 minutes at 350 degrees F or until knife inserted comes out clean.

Cinnamon Pumpkin Cookies

Ingredients:

1 cup canned pumpkin
1 cup sugar
1 tablespoon grated orange peel
1/2 cup shortening
1 teaspoon baking powder
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup chopped pecans (optional)

Directions:

Heat oven to 375 degrees F. Mix pumpkin, sugar, shortening, and orange peel. Stir in flour, baking soda, baking powder, salt, and cinnamon. Stir in raisins and nuts.

Round dough by teaspoonfuls onto ungreased cookie sheet. Sprinkle cookies lightly with cinnamon. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet. Cool. Makes about 4 dozen cookies.

Important note: If using self-rising flour, omit baking powder, baking soda, and salt.

Christmas Pecan Pumpkin Roll

Ingredients:

1 cup finely chopped pecans
3 eggs
1 cup sugar
1 cup flour
1 cup canned pumpkin
2 teaspoons cinnamon
1 teaspoon baking soda

For cream cheese filling:

1 1/2 cups powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1/4 cup margarine
3/4 tsp. vanilla

Directions:

Cream cheese filling: Beat 1 1/2 cups powdered sugar, 1 pkg. (8 oz.) cream cheese, softened; 1/4 cup butter softened; and 3/4 tsp. vanilla on medium speed until smooth.

Heat oven to 375 degrees F. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil; grease generously. Beat eggs in large bowl on high speed 5 minutes until very thick and lemon colored.

Gradually beat in granulated sugar and pumpkin. Gradually add flour, baking soda and cinnamon, beating just until batter is smooth.

Pour into pan. Sprinkle with pecans. Bake 10 to 15 minutes or until knife or toothpick inserted in center comes out clean. Immediately loosen from edges of pan; invert onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack.

Unroll; spread with cream cheese filling. Roll up; wrap in plastic wrap. Refrigerate 2 hours. Sprinkle with powdered sugar. Refrigerate any remaining cake. 10 to 12 servings.

Enjoy these pumpkin delights with your family and friends. See if they can come up with even more recipes.

Happy holidays!

Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs. She offers free parenting articles, free recipes, cooking tips, and more. You can visit Tammy at Cookin At Home and Parent Zone.

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