Well, this is my last pumpkin recipe post for this month's challenge. Over the next month, we will be having weekly challenges as our menus will probably change quite often. Since we haven't had my turkey yet, we will be announcing the next cook off challenge right after Thanksgiving. Speaking to our authors out there, you can still continue to post pumpkin recipes if you want to.
Here is one of my favorite recipes that is perfect for Thanksgiving
Pumpkin Maple Cheesecake with Caramel Sauce
from the Better Homes and Garden Cookbook
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Sweetened Condensed Milk
1 (15 oz.) can pumpkin (2 cups)
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
PREHEAT oven to 325°F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
BAKE 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
*Pour your favorite caramel topping over top. This is also delicious with pecans!