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The holidays are coming up & I submit 2 pumpkin soup & 5 dessert recipes to try out.

                        Curried Pumpkin Soup

     1/2         pound  fresh mushrooms -- sliced
     1/2           cup  chopped onion
  2        tablespoons  butter
  2        tablespoons  all-purpose flour
     1/2      teaspoon  curry powder -- (1/2 to 1)
  3               cups  vegetable broth
  1                can  solid-pack pumpkin -- (15 ounces)
  1                can  evaporated milk -- (12 ounces)
  1         tablespoon  honey
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
     1/4      teaspoon  ground nutmeg
                        Minced chives

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.

                          Morrocan Pumpkin Soup

  1                cup  dry chickpeas
  3        Tablespoons  olive or vegetable oil
  2                     leeks (white and light green part only) -- (about 1 1/2 cups) chopped
  8               cups  broth or bullion
  2 1/2            lbs  mashed pumpkin -- (or canned)
  2         Tablespoon  Sugar or honey -- (2 to 4)
  2           teaspoon  ground cinnamon (or one cinnamon stick)
     1/8      teaspoon  ground allspice
  2           teaspoon  salt
                        to taste ground black pepper

Take one cup of dried, washed chickpeas and soak overnight.
Cooked chickpeas 1 1/4 hours. Or, use 2 cups canned chick peas.
Heat the oil in a large saucepan over med-low heat.
Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
Heat until boiling point.
Reduce heat to low, and simmer.
If using the cinnamon stick, simmer for 15 minutes and discard stick.
Check for seasonings. Combine with cooked leeks or onions.

                     Maple Pumpkin Cheesecake

  1 1/4           cups  graham cracker crumbs
     1/4           cup  sugar
     1/4           cup  butter or margarine -- melted
  3           packages  cream cheese -- (8-ounce) softened
  1                can  EAGLE BRAND® Sweetened Condensed Milk (NOT evapporated milk) -- (14-ounce)
  1                can  pumpkin (2 cups) -- (15-ounce)
  3                     eggs
     1/4           cup  pure maple syrup
  1 1/2      teaspoons  ground cinnamon
  1           teaspoon  ground nutmeg
     1/2      teaspoon  salt
                        Maple Pecan Glaze
     3/4           cup  pure maple syrup
  1                cup  whipping cream
     1/2           cup  pecans -- chopped

Preheat oven to 325ºF. 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. Top with Maple Pecan Glaze*. Store leftovers covered in refrigerator.

*Maple Pecan Glaze: In medium-sized saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. Cover and chill until served. Stir before serving. 

Servings: Makes one (9-inch) cheesecake

                         Pumpkin Dip for Cookies

  2              pkgs.  cream cheese
  1                lb.  powdered sugar
     1/2            t.  cinnamon
     1/4            t.  nutmeg
  1          large can  pumpkin
     1/4            t.  pumpkin pie spice

Mix all ingredients well and serve with fresh fruit. This is a good way to use the apples you've harvested. Cut into wedges or you can use on breads (apple, date or nut). For a festive Halloween, cut the top off a pumpkin from your garden and scoop out the insides.Fill with dip and use ginger snaps for dipping.

                     Pumpkin Pecan Pie

  2                     eggs
     1/4           cup  sugar
     1/4           cup  packed brown sugar
  1           teaspoon  all-purpose flour
  1           teaspoon  pumpkin pie spice
     1/4      teaspoon  salt
     2/3           cup  canned pumpkin
     2/3           cup  milk
  1                     unbaked deep-dish pastry shell (9-inches)
                        PECAN TOPPING:
  2                     eggs
     1/2           cup  dark corn syrup
  2        tablespoons  brown sugar
  2        tablespoons  molasses
  1         tablespoon  all-purpose flour
  1           teaspoon  vanilla extract
     1/2      teaspoon  salt
     1/2           cup  chopped pecans
  1                cup  pecan halves

In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.
   
Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minute longer.

For pecan topping, beat eggs in a mixing bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.

Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator. Yield: 6-8 servings.

                         Pumpkin Rollout Cookies

     3/4          cups  unsalted butter -- softened
     1/2           cup  brown sugar -- firmly packed
  1               tbsp  orange zest
     1/2           cup  canned or fresh cooked pumpkin
  1                     egg yolk
  1                tsp  pure vanilla
  2 1/4           cups  all-purpose flour
     1/4           tsp  ground cinnamon
     1/4           tsp  ground ginger
     1/4           tsp  ground nutmeg
  1              pinch  Salt

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.

3.Add the pumpkin, egg yolk, and vanilla.

4. Gradually add the flour and spices.

5. Mix with your hands to create a soft dough.

6. Wrap in plastic and refrigerate for 30 minutes.

7. Divide dough into two pieces.

8. Roll out each piece to 1/8-inch thickness on a floured surface.

9. Cut into shapes with cookie cutters.

10. Place on ungreased cookie sheet and bake for 10-15 minutes.

11. Decorate with favorite frosting and candies.

                       Pumpkin Torte

  1            package  yellow cake mix -- (18-1/4 ounces)
  1                can  solid-pack pumpkin -- (15 ounces) divided
     1/2           cup  milk
     1/3           cup  vegetable oil
  4                     eggs
  1 1/2      teaspoons  pumpkin pie spice -- divided
  1            package  cream cheese -- (8 ounces) softened
  1                cup  confectioners' sugar
  1             carton  frozen whipped topping -- (16 ounces) thawed
     1/4           cup  caramel ice cream topping
     1/3           cup  chopped pecans -- toasted

In a large mixing bowl, combine the dry cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large mixing bowl, beat the cream cheese, confectioners' sugar, and remaining pumpkin and pumpkin pie spice until smooth. Fold in whipped topping. Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.

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