Pumpkin Fall Recipes

Put the pumpkin on your plate

This is the time of the year where pumpkin finds its way into recipes. Students get creative ideas on what they can use this seasonal taste.

“I like pumpkin spice cookies; those are pretty good,” said Dylan Kinsburan, a sophomore studying business management.

He said that it would take eating more than one to make them satisfying.

“My favorite pumpkin recipe is pumpkin cheese cake,” said Christine Arminon, a sophomore majoring in international studies. “They are the best,”Arminon said. “They make me feel like a fat kid on Thanksgiving.”

She said Pinterest makes it easy for her to get her pumpkin recipes. Her favorite recipe came from A Family Feast, a cooking blog.She liked the fact that there are relatively few ingredients, which makes it less expensive.

Pumpkin Cheese Cake 
For the crust:
– 1 sleeve graham crackers (about 9 crackers)
– ½ stick (4 tablespoons) butter, melted
– 2 tablespoons sugar
– 2 tablespoons brown sugar
For the filling:
– 1 8-ounce package cream cheese, softened to room temperature
– 1 15-ounce can pumpkin puree
– 3 teaspoons pumpkin pie spice
– 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or ⅓ of a non-sugar free instant pudding may be used)
– 1 14-ounce can sweetened condensed milk
– 1 12-ounce container frozen whipped topping, plus extra for garnish if desired
1. Place the graham crackers in the bowl of a food processor, and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar, and pulse until combined.
2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
4. Add the pumpkin, pumpkin pie spice and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
5. Add the sweetened condensed milk, and mix again until well combined.
6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture, and refrigerate until ready to serve.
9. Garnish with additional whipped topping if desired.

Anna Phelps, a senior studying early childhood/ special education, grew up having a pumpkin garden in her back yard. She said that every year, she and her family would make pumpkin seeds.

“They make me feel happy,” she said.

Pumpkin Seeds
– Oil
-Garlic Powder

1. Toss with oil, salt and garlic powder in a mixing bowl.
2. Bake at 300 degrees for 45-50 minuets.

Alysha Mckenzie said her favorite pumpkin dessert is cookies.

“I like the smell it gives to the apartment,” said Alysha McKenzie, a sophomore studying therapeutic recreation. “It tastes really good, and it is healthier than most.”

She said it is fun to share with others and easy to make.

Pumpkin cookies
– 1 cup shortening
– 3 cups sugar
– 2 eggs
– 2 tespoon vanilla
– 2 cups pumkin
– 5 cups flour
– 2 tespoon cups flour
– 2 tespoon baking powder
– 2 tespoon salt,
– 2 tespoon nutmeg
– 2 tespoon cinnamon
– 1 package chocolate chips
– (Optional) half cup raisins, one cup nuts

1. Cream the cup of shortening and sugar together.
2. Mix in eggs.
3. Add the vanilla, pumpkin, flour, baking powder, salt, nutmeg, cinnamon and chocolate chips.
4. Cook on a greased cookie sheet at 350 degrees atfor 15 minutes.

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