For Abby

As requested by my Beautiful big sister I have found some pumpkin recipes that she might like to try.

Pumpkin Cheesecake

Ingredients

Crust
1 1/2 cups of biscuit crumbs
1/3 cup sugar
75 grams of butter, melted

Filling
750 grams of cream cheese
1 3/4 cup sugar
3 Tablespoons of plain flour
5 large eggs
1/2 teaspoon vanilla extract
2 large egg yolks
3/4 teaspoon grouns cinnamon
1/8 teaspoon ground ginger
1/8 ground all spice
1/8 freshly grated nutmeg
500 grams of steamed and pureed pumpkin

Method
Preheat oven to 180'C
Crust
Stir together the ingredients in a bowl and press onto the bottom and 2.5 cm up the sides of a buttered 23cm spring form pan.
Bake in the middle of the oven for 10 minutes.
Cool on a rack and increase the oven temperature to 290'C.

Filling
Beat together the cream cheese, sugar and flour with an electric mixer until smooth.
Add the whole eggs, one at a time, add the vanilla, beating at low speed until each ingredients is incorporated, scrapping down the bowl between additions.
Remove 2 1/2 cups of the filling from the bowl and reserve.
Beat the yolks, spices and pumpkin into the remaining filling until smooth.
Spoon the pumpkin and plain fillings into the pan, swirl with a knife to get a marbled effect.
Bake in the middle of the oven foe 12 minutes, or until puffed.
Reduce the oven temperature to 100'C and continue baking until firm, about 1 hour.
cool the cheesecake completely on a rack and chill overnight befor serving.
Serve at room temperature.


Pumpkin Cake

Ingredients

250 grams of butter
1 cup of Sugar
1/2 teaspoon of lemon essence
2 eggs
1 cup of cooked mashed pumpkin
1 cup of plain flour
1 cup self- raising flour
500 grams of dried mixed fruit

Method
Preheat oven to 170'c
Cream the butter and sugar with the lemon essence.
Add the eggs and whisk well.
Add the pumpkin mix well.
Sift the flours, than add to mixture.
Add the mixed fruit to the mixture.
Mix well.
Than pour into a greased and lined deep 23 cm round cake tin.
Bake for about 1 - 1 1/2 hours.
Turn out of the tin when cake is cold.
Wrap in foil.
Keep for a week before cutting.


Herb and Pumpkin Damper

Ingredients
1 kilo of plain flour
1 teaspoon of bicarb soda
2 cans of beer
water
2 cups of cold mashed pumpkin
2 tablespoons of dried mixed herbs
salt and pepper to taste

Method

Preheat oven to 200'C
Mix all together to a pilable dough.
Put in oven for about 3/4 of an hour to an hour, until when you tap it, it sounds hollow.


Pumpkin Jam

1.5 kilograms of Pumpkin (measured after peeled)
1.5 Kilograms of sugar
1/2 cup of water
juice and rind of 2 lemons

Method

Place the diced pumpkin and water in a pot, Bring to the boil and simmer till the pumpkin is very soft.
Drain and mash till smooth.
Add the lemon juice and rind, then the sugar.
Bring back to the boil, stirring to dissolve the sugar before boiling point is reached.
Boil for about 20 minutes, stirring often, until the mixture is thick.

Enjoy!

Pumpkin & apricot Jam

Ingredients
3 kilograms of pumpkin
200 grams of chopped dried apricots
2 kilograms of sugar
the juice of a lemon

Method
Cover pumpkin with water in a large saucepan, cook pumpkin.
When pumpkin cooked drain the water into another saucepan.
Add the dried apricots to the water and cook until soft.
Add to the pumpkin along with the sugar and the lemon juice.
Boil until it gels.
Bottle jam.

Hope you enjoy them the cheesecake one looks yummy!