Great Pumpkin Cookies

Linda Streeper and Camille Farias

1 c margerine
1/2 c crisco
1 c white sugar
1 tsp vanilla
1 c brown sugar
1 egg
24 oz can pumpkin (Libby's)
Mix, then add:
4 c unsifted flour
1 tsp salt
2 tsp soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Stir in:
1 bag (12 oz) semi-sweet chocolate chips (Guittard or Ghirardelli are the best)

Will not be very thick

Drop in large spoonfuls onto greased baking sheet and cook at 350 for 20 minutes

*This is my step-mom's recipe with a few additions, substitutions, and changes that I came up with. The result is the moistest, most delicious pumpkin cookie recipe I've ever had. In fact, it's the only one I like- most pumpkin cookies kind of make me gag a little bit, but this one is fantastic!

Pumpkin Cheesecake

Libby's

Crust:
1-1/2 c graham cracker crumbs
1/3 c butter or margerine, melted
1/4 c sugar

Cheesecake:
3 pkg (8 oz) cream cheese, softened
1 c granulated sugar
1/4 c packed brown sugar
2 large eggs
1-3/4 c libby's pumpkin
2/3 c (5 fl oz can) evaporated milk
2 Tbsp cornstarch
1-1/4 tsp cinnamon
1/2 tsp nutmeg

Topping:
1 container (16 oz) sour cream at room temp
1/3 cup granulated sugar
1 tsp vanilla

Preheat to 350
For Crust:
Mix graham cracker crumbs, butter, and sugar. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake 6-8 minutes (do not brown). Cool for 10 minutes

For Cheesecake:
Beat cream cheese, sugar, and brown sugar until fluffy. Beat in eggs, pumpkin, and evap. milk. Add cornstarch, cinnamon & nutmeg. Beat well. Pour into crust
Bake 55-60 minutes or until edge is set but center still moves slightly.

For Topping:
Mix sour cream, sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

The BEST Pumpkin Pie

Camille Farias

2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp nutmeg
4 large eggs
1 can (29 oz) Pumpkin Puree' (Libby's)
2 cans (12 oz) Evaporated Milk
2 unbaked 9 inch deep dish pie shells or 4 9 inch shallow pie shells

Mix sugar, salt, cinnamon, ginger, cloves, and nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells
Bake in preheated 425 oven for 15 minutes. Reduce temp to 350. Bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve or refrigerate

*This is the recipe off the back of the Libby's Pumpkin can, with a few tweaks in it. Use Libby's if you can find it. I've used store brand pumpkin before and it's not so good. The extra sweetness and spice really up the yumminess of this recipe, and it's always the first pumpkin pie at Thanksgiving dinner to disappear.