1ST PLACE WINNER IN SAVORY DIVISION

Pumpkin Burgers

INGREDIENTS
8oz cream cheese, cubed
2/3 c. grated parmesan cheese
1/2 c. butter, sliced
1/2 c. milk
1 c. canned pumpkin
1/2 t. cayenne pepper
nutmeg to taste
16 oz. penne pasta, cooked
16 oz pkg. maple-flavored ground pork sausage (browned
and drained

 

Combine cream cheese, parmesan cheese, butter and milk in large saucepan. Cook over low heat until cream cheese is melted,
stirring frequently. Stir in pumpkin and spices: cook until heated through stirring occasionally. Add cooked pasta and sausage.
Toss lightly. Serve topped with additional grated parmesan cheese if desired. Makes 8 servings

Pumpkin-Sausage Penne

INGREDIENTS
8oz cream cheese, cubed
2/3 c. grated parmesan cheese
1/2 c. butter, sliced
1/2 c. milk
1 c. canned pumpkin
1/2 t. cayenne pepper
nutmeg to taste
16 oz. penne pasta, cooked
16 oz pkg. maple-flavored ground pork sausage (browned and drained)
8oz cream cheese, cubed

DIRECTIONS

Combine cream cheese, parmesan cheese, butter and milk in large saucepan. Cook over low heat until cream cheese is melted,
stirring frequently. Stir in pumpkin and spices: cook until heated through stirring occasionally. Add cooked pasta and sausage.
Toss lightly. Serve topped with additional grated parmesan cheese if desired. Makes 8 servings.

1ST PLACE WINNER IN DESERT DIVISION

Pumpkin Whoopee Pies

INGREDIENTS
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup shortening </li>2/3 c. grated parmesan cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly  grease baking sheets.

Combine the oil and brown sugar. Mix in the pumpkin and  eggs, beating well. Add the flour, salt, baking powder, baking  soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well
Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling

To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar.  Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy

Pumpkin Cheesecake

       /4 cup finely ground pecans

                                                                                                                                                                                                                                                                                                                              1/2 teaspoon ground cinnamon

                                                                                                                                                                                                                                                                                                                              1/2 cup unsalted butter, melted

                                                                                                                                                                                                                                                                                                                              3 8-ounce packages cream cheese, softened

                                                                                                                                                                                                                                                                                                                              1 1/2 cups sugar

                                                                                                                                                                                                                                                                                                                              2 tablespoons cornstarch

                                                                                                                                                                                                                                                                                                                              1 teaspoon vanilla

                                                                                                                                                                                                                                                                                                                              2 eggs

                                                                                                                                                                                                                                                                                                                              2 egg yolks

                                                                                                                                                                                                                                                                                                                              1/4 cup heavy cream

                                                                                                                                                                                                                                                                                                                              1 14 ounce can pumpkin pulp

                                                                                                                                                                                                                                                                                                                              cinnamon, nutmeg

                                                                                                                                                                                                                                                                                                                               brown sugar coated sliced almonds

                                                                                                                                                                                                                                                                                                                               Powdered sugar

Directions

Preheat oven 375 degrees F. Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling. In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust lined pan. Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving. Decorate with sugared almonds.