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Pumpkin Mousse Recipe


  • 10 oz Canned pumpkin

  • 1/2 c  Sour cream
  • 1/2 c  Cream cheese
  • 1 c  Sugar
  • 1/2 ts Salt
  • 2 ts Pumpkin pie spice
  • 1 ts Ground ginger
  • 2 Egg yolks
  • 1 1/2 c  Whipping cream
  • 2 Egg whites
  • Crystallized ginger — finely chopped


  1. In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
  2. Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy.   Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.
  3. Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully fold in egg whites.  Chill for 4-6 hours.  Top with remaining whipped cream and finely chopped crystallized ginger.

Serves 4 to 6

Pumpkin Swirl Cheesecake Squares Recipe

Enjoy all the delicious flavour of pumpkin with these eye-catching cheesecake squares guaranteed to wow everyone after a big meal.,

Makes 1 8-inch square pan. Cuts into 16 squares.


  • Crust
  • 1 cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ⅓ cup cool unsalted butter, cut into pieces

Pumpkin Cheesecake

  • ½ pkg brick cream cheese, at room temperature
  • ¾ cup sugar
  • 1 cup pure pumpkin purée
  • 2 Tbsp all-purpose flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1 whole egg, at room temperature
  • 1 egg yolk

Cheesecake Swirl

  • ¼ pkg brick cream cheese, at room temperature
  • 1 ½ Tbsp sugar
  • 1 egg yolk
  • ½ tsp vanilla extract

Pumpkin Swirl Cheesecake Squares Recipe


  1. Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that the paper comes up the sides of the pan.
  2. For the crust, using a food processor, pulse the flour and brown sugar together, then cut in the butter until evenly blended (the mixture will be dry and crumbly). Alternatively, this base can be made by hand, blending the butter into the flour and sugar using a pastry cutter. Press this into the prepared pan and bake it for about 18 minutes, until it turns just a little brown at the edges. Cool while making the filling.
  3. Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in the egg and egg yolk and set aside.
  4. For the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar. Stir in the egg yolk and vanilla until smooth.
  5. Pour the pumpkin cheesecake onto the cooled crust. Either spoon or pipe the cheesecake swirl on top and use a bamboo skewer to create pretty swirls. Bake for about 30 minutes until, like a cheesecake, the filling is set at the edges but still has a little jiggle at the centre. Cool the squares to room temperature, then chill for at least 2 hours before slicing.
  6. The squares will keep, refrigerated, for up to 3 days.

Pumpkin Coca-Cola Float Recipe


  • 3 Cups vanilla ice cream
  • 1 Cup pumpkin puree, plus 3 extra tablespoons
  • 1 Tablespoon whole milk
  • 2 Bottles Coca-Cola (in 8-oz. size)
  • Maraschino cherries
  • 1 Cup whipping cream
  • 3 Tablespoons granulated sugar, plus an extra teaspoon for the pumpkin seeds1
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons pumpkin seeds
  • 1 Teaspoon hot water

Pumpkin Coca-Cola Float Recipe


  1. For the float: Place vanilla ice cream, pumpkin puree, and milk into a food processor. Pulse until smooth and creamy. Pour pumpkin mixture into a container with a lid and place in freezer at least an hour or for better results, overnight.  For the whipped cream: In a mixer fitted with a whisk attachment, place the whipping cream, granulated sugar, and vanilla extract. Whisk on high until light and fluffy.  For the pumpkin seeds: Preheat oven to 350 degrees. In a small bowl, combine all ingredients. Place pumpkin seeds on a baking sheet and bake for about 7 to 10 minutes or until golden brown. Remove from oven to cool.  To serve: Pour 1/3 cup of the cola into a tall, chilled glass. Scoop about a cup of the pumpkin mixture and place it in the glass. Add more cola and fill to the rim. Garnish with whipped cream, pumpkin seeds, and a cherry! Cheers!

Pumpkin Swirl Recipe


  • 1 x  Pie crust, single crust            
  • 2 ea Eggs
  • 8 oz Cream cheese, softened           
  • 1/2 c  Evaporated milk
  • 1/2 c  Corn syrup, light                
  • 1/4 c  Sugar
  • 1 ts Vanilla
  • 1 1/2 ts Pumpkin pie spice
  • 1 c  Pumpkin
  • 1/4 ts Salt


  1. Prepare pie crust for filled one-crust pie using 9-inch pie pan.  Flute edge.  Heat oven to 325F.
  2.   In small bowl with mixer at medium speed, beat cream cheese until light and fluffy.  Gradually beat in half the corn syrup and vanilla until smooth.  Spread evenly over bottom of pie  crust-lined pan.  In same bowl combine pumpkin, eggs, remaining corn  syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until  smooth.
  3. Carefully pour over cream cheese mixture in pie shell.  With knife or small spatula, swirl mixture to give marbled effect. 
  4. Bake at  325F for 45 to 50 minutes or until knife inserted halfway between edge and
    center comes out clean.  Cool completely on wire rack.  Store in refrigerator. 

Pumpkin Cheesecake Recipe (Cheesecake Factory)


  • 34cup unsalted butter, melted (divided use)
  • 2 12cups graham cracker crumbs
  • 2 34cups sugar (divided use)
  • 1teaspoon salt, plus
  • 1pinch salt (divided use)
  • 2lbs cream cheese, room temperature
  • 14cup sour cream
  • 1(15 ounce) can pumpkin puree
  • 6large eggs, room temperature, lightly beaten
  • 1tablespoon vanilla extract
  • 2 12teaspoons ground cinnamon
  • 1teaspoon ground ginger
  • 14teaspoon ground cloves
  • 2cups sweetened whipped cream
  • 13cup pecans, toasted and roughly chopped



  1. Position a rack in the middle of the oven and preheat to 350 degrees.
  2. Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
  3. Press mixture into bottom and up sides of pan , packing it tightly and evenly.
  4. Bake until golden brown, 15 to 20 minutes.
  5. Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
  6. Bring a medium pot of water to boil.
  7. Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
  8. Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
  9. Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
  10. Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
  11. Turn off oven and open door briefly to let out some heat.
  12. Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
  13. Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
  14. Bring cheesecake to room temperature 30 minutes before serving.
  15. Unlock and remove springform ring.
  16. To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.

Pumpkin Soup Recipe

The first explorers, including Jacques Cartier, confused the squash (Curcubita) of the New World with melons, which were of European origin. Squash soon crossed the Atlantic, and by the 17th century, pumpkins and other varieties of squash were well-known in Europe. Recipes for squash can be found in cookbooks dating from the mid-17th century. Bonnefons, as an example, devotes an entire chapter to them in his Délices de la campagne, first published in 1654. Marie de l’Incarnation, an Ursuline, used them to make soups, preserves and fritters the European way.


  • 3 tbsp | 45 ml butter
  • 1½ lbs | 675 g pumpkin, cut in cubes
  • ½ tsp | 2 ml salt
  • 4 cloves
  • ½ tsp | 2 ml nutmeg
  • 5 cups | 1.2 litres water
  • ½ cup | 125 ml whipping cream (35%)


  1. Melt the butter in a large saucepan over medium heat. Season the cubes of pumpkin with the salt, cloves and nutmeg, then brown for 5-7 minutes. Turn up the heat, add the water, and bring to a boil, stirring occasionally. Lower the heat and simmer 30-35 minutes, covered. Let cool slightly, then run the pumpkin through a blender or food processor.
  2. Warm the cream over medium heat without letting it boil. Blend a few spoonfuls of the pumpkin with the cream. Slowly whisk this mixture into the soup and cook over medium heat for 10 minutes, stirring constantly.
  3. To serve, pour over a slice of thick bread.

Pumpkin Cheesecake Recipe


Ingredients for crust:

  • 1/4 cup butter, melted
  • 3/4 cup crushed ginger snaps
  • 3/4 cups graham cracker crumbs
  • 1 tbsp brown sugar


  1. Melt butter. 
  2. Stir together crumbs and brown sugar.
  3. Pour melted butter over crumb mixture and stir well.
  4. Press into bottom of lightly greased 10″ spring form pan. Set aside.

Ingredients for filling:

  • 3 -8 ounce packages regular cream cheese, room temperature
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 1/2 cups canned pure pumpkin
  • 1 tsp cinnamon
  • 3/4 teaspoon ginger
  • 1/2 tsp cloves
  • 1 cup whipping cream, whipped


  1. Using an electric mixer beat cream cheese until fluffy. Add sugar and beat well.
  2. Crack eggs into a smaller bowl and whisk until pale yellow and frothy. 
  3. Add eggs to cream cheese mixture and beat for 2 minutes.
  4. Using the same bowl as you used for the eggs stir together pumpkin and spices.
  5. Add pumpkin mixture to cream cheese mixture and beat on low until just incorporated.
  6. Whip cream until soft peaks form. 
  7. Gentle fold whipped cream into pumpkin cream cheese mixture. 
  8. Pour mixture over crust.
  9. Wrap one large sheet of foil around bottom and sides of pan. Press against sides.
  10. Place wrapped pan in a baking dish and fill with hot water halfway up the sides of the pan.
  11. Bake in oven that is preheated to 325º. For convection oven heat to 300º.
  12. Bake for 60-70 minutes. Cake will still be jiggly in the centre but will set as it cools.
  13. Cool at room temperature. Remove foil and then refrigerate for at least 4 hours to chill and allow to completely set.
  14. Remove the ring of the spring form pan, and place onto cake plate.

Butterscotch whipped cream:

  • 1 cup whipping cream
  • 1 tsp vanilla
  • 1 1/2 tbsp instant butterscotch pudding powder
  1. Whip cream until very soft peaks begin to form. 
  2. Add vanilla and pudding powder. Beat until thick.
  3. Decorate and serve.

Note: After baking you can keep in refrigerator for 3-4 days. Cover loosely. Add cream when ready to serve.

Any left over cheesecake freezes well. For best results allow to thaw in refrigerator.

Pumpkin Pudding Recipe

Autumn is here and so is pumpkin season. So many ways to use pumpkin, here is a very simple dessert that should please the pumpkin lovers in your family!


  • 1 cup evaporated milk
  • 1 package (4 serving size) instant vanilla pudding
  • 1 1/2 cups pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg


  1. Beat milk with dry pudding mix until thickened.
  2. Whisk in pumpkin puree and spices.
  3. Spoon into bowls and refrigerate for 15 minutes.
  4. Serve with whipped topping and a dash of cinnamon or sprinkle toasted and chopped pecans over the whipped topping and drizzle with maple syrup. Both are delicious.

4 generous half cup servings