...  Thanksgiving just around the corner, here is an easy and nearly fool-proof recipe for pumpkin pie. I am using a handmade pie crust and I am not even pie crust experts, but you can certainly use a store-bought one if you prefer. This recipe makes one 9-inch pie. Ingredients Needed: ½ cup brown sugar ½ cup sugar 2 tsp cinnamon ¼ tsp ground cloves ¼ tsp nutmeg 3 eggs, beaten 1 can evaporated milk 2 cups fresh pumpkin puree Handmade pie crust, refrigerated Flour to prevent crust from sticking Also, keep on hand a large mixing bowl, small bowl for eggs, measuring cups, measuring spoons, whisk, rolling pin and 9 inch pie plate. Directions: Step 1: Preheat Oven Preheat your oven to 425 F. Step 2: Prepare Your Filling Add the ½ cup of brown and white sugar to a large mixing bowl. Next add the 2 tsp cinnamon and ¼ teaspoon each of ground cloves and nutmeg. Stir with a whisk until well combined. Now ...

...  you are looking for an alternative to pumpkin pie for your holiday dessert, consider making a pumpkin cheesecake. “But it’s hard to make,” you might say. Don’t worry. After I show you this recipe, you’ll say this instead – “Who knew cheesecake could be so delicious and easy?” This cheesecake uses fresh pumpkin puree, but you can certainly use the canned variety if you’re short on time and fresh ingredients. Ingredients Needed: 1 ½ cups graham crumbs ½ melted unsalted butter 24 oz cream cheese at room temperature (3 packages) 2 cups fresh pumpkin puree 3 eggs 1 cup sugar 1 tsp vanilla ¼ cup flour ¼ cup sour cream ¼ tsp ground cloves ¼ tsp nutmeg ¼ tsp cinnamon ¼ cup flour Also, keep on hand a mixing bowl, mixer, spatula, 9-inch spring form pan and aluminum foil. Directions: Step 1: Preheat the Oven Preheat the oven to 350 F. Step 2: Make the Crust Combine 1 ½ cups graham crumbs with ½ cup melted butter. Stir until well combined. Add combined mixture to spring form pan and spread evenly along the bottom. Step 3: ...

...  October is pumpkin month, here is a yummy recipe for how to make pumpkin pancakes. Directions: Use your regular pancake recipe and replace about 1/4 of the milk or water with pumpkin puree. Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Serve with maple syrup and ...