Have you ever baked with fresh pumpkin? Here is a simple way to cook your pumpkin:
Preheat the oven to 350*.
Rinse off the pumpkin.
Slice it in half and remove all seeds and pulp.
Prepare a jelly roll pan by covering it with no-stick foil.
Bake pumpkin with the cut side facing down for 1 hour. After 1 hour it should be soft to the touch. If it is not “mushy” cook for 10-20 more minutes.
You do not have to cover the pumpkin.
When pumpkin is soft, allow it to cook for 10-15 minutes.
Scoop out the flesh and with ½ teaspoon of salt, puree in a blender or food processor. Pureed pumpkin can also be frozen, airtight for later use.
• 3/4 cup graham cracker crumbs
• 3 tablespoons sugar
• ½ tsp ground cinnamon
• 3 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 tablespoon lemon juice
• ¾ tablespoon vanilla extract
• 1 tsp pumpkin pie spice
• 4 eggs
• 1 cup pumpkin, canned
• 1 container of cool whip, thawed
• 1 tsp ground cinnamon
Pre-heat oven to 325*.
Line 9×13 baking dish with no-stick foil.
In a small bowl, combine cracker crumbs, cinnamon and sugar; stir in butter.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until combined.
Add pumpkin pie spice and pumpkin.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)
When chilled, with mixer mix cool whip and cinnamon until blended.
Coat with cool whip.
Sprinkle with cinnamon or cinnamon sugar for a garnish if you would like. (This will add more a cinnamon flavor to the cake)