All Easy Cookin' Thanksgiving Recipes

TURKEY DRESSING
2 Turkey drumsticks
4 stalks celery
3 med. onions
2 tbsp. black pepper
Lowery seasoning salt
3 med. green peppers
2 tbsp. salt
Self-rising cornmeal
Self-rising flour
4 tbsp. butter (Crockery Shed Spread)
1/2 c. Miracle Whip
2 tbsp. garlic powder
1 doz. unsalted crackers
4 eggs
1/2 c. sugar

Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown. Serves 20 people.

TURKEY BUFFET CASSEROLE

4 oz. med. white noodles, (2 c.)
1 pkg. frozen broccoli spears
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. pepper
2 c. milk
1 c. (1/4 lb.) grated American cheese
2 c. cut up cooked turkey
1/3 c. slivered toasted almonds

Preheat oven to 350 degrees. In separate sauce pans cook noodles and broccoli as labels direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave flowerettes whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot. Makes 4 to 6 servings.

THANKSGIVING CRANBERRY MOLD

1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
4 c. fresh cranberries

Dissolve Jello and sugar in boiling water. Add cranberries and cook until they pop. Let cool. Pour into mold and chill until firm.

THANKSGIVING POUND CAKE

2 1/2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
Pinch nutmeg
1/2 tsp. salt
1/2 c. butter, softened
1 1/2 c. sugar
3 eggs
1 c. plain yogurt
1/2 c. pumpkin
1 c. chopped walnuts

Grease and flour 9 inch tube pan. Combine and set aside first 5 ingredients. Beat butter until fluffy. Gradually beat in sugar. Add eggs individually. Beat well, low speed. Beat in half of flour mixture, yogurt, and pumpkin. Add remainder of flour mixture. Beat until smooth. Stir in nuts. Bake at preheated 325 degrees, for 1 hour 15 minutes. Can top with cream cheese frosting, if desired.

THANKSGIVING DAY BAKED PINEAPPLE

1 (16 oz.) can crushed pineapple, well drained
12 graham crackers, broken into pieces
2 eggs, well beaten
1 c. sugar
1 c. brown sugar
1 stick butter, melted
1/2 c. evaporated milk
Line baking dish with pineapple; cover with graham crackers. Mix remaining ingredients; pour over graham crackers. Bake at 350 degrees. Yield: 6 servings.

"THANKSGIVING JELLO

1 (6 oz.) pkg. orange Jello
1 can whole cranberries
1/2 can applesauce

Mix Jello according to directions; when partially jelled, empty the cranberries and applesauce into the Jello and stir lightly until folded in. Chill until completely set.

THANKSGIVING SWEET POTATO SOUFFLE

3 c. cooked sweet potatoes (NOT canned)
1 c. sugar
1/2 tsp. salt
2 eggs
1/3 stick margarine
1/2 c. milk
1 tsp. vanilla

TOPPING:

1 c. brown sugar
1/3 c. flour
1 c. chopped nuts (pecan works great!)
1/3 stick margarine

Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks firm. Mix topping ingredients and put on potatoes. Bake 10 minutes or until brown.

THANKSGIVING CRANBERRY RELISH

4 c. cranberries
2 oranges
1 1/2 c. sugar

Wash cranberries and oranges. Cut oranges into quarters and core. Put cranberries and oranges through a food processor or blender. Add sugar and mix well. This is best if made at least 2 days before Thanksgiving.

THANKSGIVING PUMPKIN CAKE

1 (16 oz.) can pumpkin
3 eggs
3/4 c. vegetable oil
1/2 c. water
2 3/4 c. flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1 c. raisins (optional)

Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir in chopped nuts. Bake in greased and floured tube pan for 1 hour or until done at 350 degrees.

THANKSGIVING PUMPKIN BREAD

Preheat oven to 350 degrees. Makes three loaves. Beat these together: 1 1/2 c. pumpkin 3/4 c. vegetable oil Then add: 2 1/2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1 c. nuts, chopped 1 c. raisins, if desired Mix until all ingredients are thoroughly moistened. Fill three ungreased 1 lb. coffee cans, 1/2 full. Bake at 350 degrees for 75 minutes. Cool, in the can for 15 minutes and remove from can. Wrap, while still warm, in aluminum foil. Refrigeration not necessary but won't hurt. Slice and place in toaster or microwave to warm.

THANKSGIVING PUMPKIN CHEESECAKE

1 c. graham cracker crumbs (about 20 sq.)
1/2 c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
1/4 c. sugar

Use less if you wish to line the bottom of the pan only.

FILLING:
4 (8 oz.) pkg. cream cheese, room temperature
6 eggs, room temperature
1 (15-16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt

Preheat oven to 325 degrees. In blender or food processor, grind graham crackers to fine crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto bottom and up sides of pan to within 1 inch from top. Set aside. In a large bowl, beat the cream cheese at medium speed until smooth. Add remaining ingredients and beat at high speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30 minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60 minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes 16 servings.

THANKSGIVING APPLE POUND CAKE

2 c. sugar
1 1/2 c. oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
1 c. raisins
1 c. chopped pecans
1 c. flaked coconut
3 c. diced apples

Mix together sugar, oil and eggs. Then add dry ingredients. Add vanilla, raisins, nuts, coconut and apples. Pour into tube pan or bundt pan. Bake 1 1/2 hours on 325 degrees.

ICING:
1 c. milk
1 stick margarine
1 c. brown sugar

Put in saucepan and bring to a boil. Boil for 1 minute. Pour over hot cake.

THANKSGIVING CRANBERRY COBBLER

1 pkg. Duncan Hines yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1/2 c. chopped nuts
1 can peach pie filling
1 can whole cranberry sauce
Vanilla ice cream

Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.

THANKSGIVING HAM SLICES

1 1/2 c. mashed, cooked sweet potatoes
1/2 c. applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch thick
1/4 c. bottled lemon juice
1/2 c. brown sugar

Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice over potato mixture. Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2 tablespoons pan drippings. Baste ham well. Bake for 15 minutes. Slice to serve. Yield: 4-6 servings.

SPICY CANDIED YAMS

3-4 lg. yams
1 c. sugar
1/2 c. firmly packed brown sugar
2 tsp. nutmeg
1/2 tsp. salt
1/4 c. lemon juice
1 stick butter
Pineapple slices, optional

Cut yams in thin slices. Put in shallow baking dish in mixing bowl. Mix sugars, nutmeg, salt and lemon juice. Sprinkle over yams. Slice butter and lay over sugar mixture. Cover and bake at 325 degrees for 45 minutes or until yams are tender and syrup is desired thickness. Garnish with pineapple.

LOUISIANA CANDIED YAMS

6 med. yams
1 stick butter or margarine
1/4 c. water
5 c. sugar

Peel and slice yams about a quarter inch thick. Rinse and pat dry. Place yams in a large skillet, add water, butter or margarine and pour sugar over all. Cover tightly with well fitting lid. Simmer over medium heat for 30-35 minutes. Spoon syrup over potatoes once. Do not stir, because it will break your potatoes up.

THANKGIVING DRESSING

10 homemade baked biscuits
2 to 3 c. yellow cornbread
1 loaf (1 lb.) white toasted bread
1 1/2 c. chopped onions
2 c. chopped celery
Salt and pepper to taste
1 c. chopped celery tops
1 tbsp. sage
1 tbsp. poultry seasoning
2 c. water
1 c. chicken bouillon or turkey drippings
2 eggs

Break breads into small pieces and put into a big pot. Set aside. Put all remaining ingredients, except sage, in a sauce pan. Let boil for 10 minutes or until celery and onions are tender, then pour over the broken bread and toss. If its not as moist as you like, add more liquid. Cool. Add eggs, mixing lightly. Place dressing in greased baking pan. Bake at 300 degrees for 30 minutes. If you like it extremely moist, pile the dressing higher in the pan. For drier dressing, spread it 2 inches thick in the pan.

THANKSGIVING CRANBERRY MOLD

1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
4 c. fresh cranberries
Dissolve Jello and sugar in boiling water. Add cranberries and cook until they pop. Let cool. Pour into mold and chill until firm.

THANKSGIVING BREAKFAST PUMPKIN ROLL - UP

Pumpkin pie filling recipe
3/4 c. sifted all-purpose flour
1 tsp. baking powder
1 c. chopped walnuts, pecans, or almonds

Cream Cheese-Cranberry Filling
Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper. Grease and flour the wax paper. Prepare favorite pumpkin pie filling recipe, adding sifted flour and baking powder. Pour into jelly-roll pan. Sprinkle with nuts. Bake for 12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan and paper. Trim 1/4 inch from sides. Roll up cake and towel from short end. Place, seam-side down, on rack. Cool. Unroll and spread with Cranberry-Cream Cheese Filling. Reroll cake. Refrigerate until serving time.

CRANBERRY - CREAM CHEESE FILLING

2 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract)
1 c. whole cranberries or freshcooked cranberries (optional)
Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty addition to a holiday breakfast.

THANKSGIVING AMBROSIA

2 grapefruit, sectioned
3 oranges, sectioned
2 tangerines, sectioned
1/3 to 1/2 c. sugar
1/2 c. shredded coconut

Place half the fruits in serving dish; sprinkle with half the sugar and coconut. Add remaining fruits, sugar and coconut. Chill for at least 1 hour before serving. Makes 8 servings.

THANKSGIVING SALAD

3 apples (Delicious), unpeeled, chopped
4 bananas, sliced
1 c. chopped celery
4 slices chopped pineapple
2 c. seedless grapes
1/2 c. fresh pecan pieces
Juice from 1 orange
1 c. cream, whipped

Squeeze juice from orange. Cut fruits up in juice. Marinate well. Fold in nuts and whipped cream. Serve in lettuce leaf.

PUMPKIN NUT FUDGE

1 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup evaporated milk
1/3 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup margarine
6 ounces vanilla chips (usually found near chocolate chips)
1/2 jar (or 3 1/2 ounces) marshmallow creme
1/2 cup chopped nuts (walnuts or pecans)

Combine the sugars, evaporated milk, pumpkin puree and margarine in a heavy saucepan. Bring to a boil, stirring constantly. Boil about 4 minutes over medium heat or to 234 degrees on a candy thermometer. Stir continuously to prevent scorching. Remove from heat and add vanilla chips. Stir until melted. Stir in marshmallow creme and nuts. Pour into a buttered 8-inch square pan. Refrigerate until firm enough to cut (may take several hours).

SWEET POTATO CASSEROLE

3 cups mashed cooked sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup melted butter, not oleo
1/3 cup Pet milk
1 teaspoon vanilla
Dash salt

Mix all ingredients together and put in a 81/2 x11-inch baking dish. If doubling the recipe, use a 13x9x2-inch baking dish. Cover with a topping of:

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 cup butter

Mix well and sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 to 40 minutes.

FROSTED PUMPKIN DESSERT SQUARES

1½ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
1 16-ounce can pumpkin or 2 cups fresh pumpkin puree
½ cup brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
Whipped cream
Toasted coconut

Mix crumbs with sugar and butter. Press into bottom of 9-inch square pan. Combine pumpkin with brown sugar, salt and spices. Fold in ice cream.

Pour into crumb-lined pan. Cover and freeze until firm. Take out of freezer about 20 minutes before serving.

Cut into squares; top each square with whipped cream and toasted coconut. Makes 9 squares measuring 3 inches each.

ORANGE GLAZED TURKEY

1 (12 to 14 pound) whole turkey
3 tablespoons melted butter
3 tablespoons olive oil
3 teaspoons instant chicken bouillon
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 large onions
2 each carrots and celery stalks, coarsely chopped
2 cups water
1/2 cup orange marmalade

Rinse and stuff turkey with your favorite stuffing, if desired. Secure turkey wings and legs; place on rack in roasting pan. Combine butter, oil, bouillon and spices. Brush turkey with bouillon mixture. Cover turkey breast with foil and remove foil halfway during roasting. Place vegetables around turkey in pan.

Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes. Add water to pan as vegetables start to brown. Roast 3 hours longer, basting every 30 minutes, roast until the pop-up timer pops and the meat thermometer reaches 180-185 degrees in the deepest part of the thigh, not touching bone.

Brush marmalade on turkey during last 15 minutes of roasting. Transfer to platter; remove stuffing to a bowl. Let turkey rest 20 minutes before slicing.

Makes about 10 servings.

SWEET POTATO PIE

1/4 cup butter or margarine
3/4 cup sugar
2 eggs, beaten
1 15-ounce can cut sweet potatoes, drained and mashed
1/2 teaspoon cinnamon
2 tablespoons cornstarch
5 ounces evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
1 unbaked 9-inch pastry shell

Heat oven to 400 degrees. Cream butter and sugar together. Add eggs and stir. Add sweet potatoes and mix well. Add cinnamon and cornstarch. Stir in milk, vanilla and salt, making sure all ingredients are mixed thoroughly.

Pour into pie shell and bake in preheated oven for 15 minutes, then reduce oven temperature to 350 degrees and bake about 20-30 minutes or until knife comes out clean. Makes 6-8 servings.

PUMPKIN TRIFLE

2 (4-serving size) packages vanilla INSTANT pudding and pie filling mix
4 cups cold milk
1 cup canned 100 percent pure pumpkin (puree)
2 teaspoons pumpkin pie spice
1 (10 3/4-ounce) frozen all-butter pound cake loaf, thawed
1 cup whipping cream
2 tablespoons powdered sugar
3/4 teaspoon vanilla
1/4 cup coarsely chopped toffee-covered nuts OR almond OR pecan brittle OR toasted pecans

In a large bowl, with a wire whisk, mix pudding, milk, pumpkin and 1 3/4 teaspoons pumpkin pie spice until thickened; set aside.

Cut cake crosswise into 16 slices. Line bottom of a 2 1/2- to 3-quart straight-sided glass bowl or souffle dish (about 8 1/2 inches in diameter and 4 1/2 inches deep) with 1/2 of cake slices, cutting to fit. Spoon 1/2 of pumpkin mixture over cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill 4 hours or overnight.

Whip cream with powdered sugar, vanilla and remaining 1/4 teaspoon pumpkin pie spice until stiff peaks form. Spoon over top of trifle, spreading to edges. Chill until serving time. Just before serving, sprinkle with nuts. To serve, spoon trifle into individual bowls. Makes 10 servings.

EASY PUMPKIN CAKE

1 1/4 cups sliced almonds
3 eggs
1 16-ounce can pumpkin (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
1/2 cup vegetable oil
1 package yellow cake mix (1 pound, 2 1/4 ounces)
1 teaspoon grated orange peel
Orange glaze (see below)

Heat oven to 350 degrees. Spread almonds in single layer in shallow pan. Place in cold oven; toast at 350 degrees for 9-11 minutes, stirring occasionally, until lightly toasted. Cool.

Butter Bundt pan, then coat with 1/2 cup almonds. In electric mixer, beat together eggs, pumpkin, spice and oil. Blend in cake mix. Beat on medium speed for 2 minutes. Stir in orange peel and remaining 3/4 cup almonds.
Pour into prepared pan. Bake in preheated oven 45-55 minutes, until pick inserted in center comes out clean. Cool. Invert onto serving plate and drizzle with orange glaze.

Makes 10-12 servings.

Orange glaze: Mix together 1 cup sifted powdered sugar, 2 teaspoons grated orange peel and 2 tablespoons orange juice. Mixture should be thin.

HOLIDAY PUMPKIN BREAD

3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 16-ounce can pumpkin (not pumpkin pie filling)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water

Heat oven to 350 degrees. Combine sugar, oil and beaten eggs. Add pumpkin and mix well. Combine dry ingredients and add to pumpkin mixture. Add water, beat thoroughly, and pour into two greased 9-by-5-by-3-inch loaf pans.

Bake in preheated oven for 60 minutes. Test center with pick, which should come out clean except for moist crumbs.

CANDIED SWEET POTATOES

2 15-ounce cans sweet potatoes
5 tablespoons butter or margarine
1/3 cup brown sugar
1/3 cup chopped pecans
1 cup miniature marshmallows

Pour sweet potatoes and liquid into 2-quart saucepan. Cook until potatoes are heated through.

Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1-quart saucepan. Cook until hot but not boiling. Add nuts to sauce, if desired, and pour over hot sweet potatoes.

Stir just to coat. Serve immediately. Makes 4-6 servings.

Note: Miniature marshmallows may be added on top of dish just before serving. Place under broiler until golden brown. Watch closely or marshmallows will burn.

Chocolate-Pumpkin Cake

2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
4 eggs
2 cups granulated sugar
1 can (1 lb.) or 2 cups solid-pack pumpkin
1 cup vegetable oil
1 cup Kellogg's Bran Buds cereal
1 pkg. (6 ounces) semisweet chocolate chips (1 cup)

1 cup chopped nuts

Confectioners' sugar icing

Sift dry ingredients together. Set aside.

In a large bowl, beat the eggs until foamy. Add granulated sugar. Mix.

Add pumpkin, oil and cereal. Mix well. Add flour mixture and stir until well-mixed. Stir in chocolate chips and nuts.

Bake in a well-greased tube pan at 350 for 1 hour and 10 minutes. Cool completely. Drizzle with confectioners' sugar icing.

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Old-Fashioned Bread Stuffing

3 quarts plain dry stuffing or make your own bread cubes from day-old bread, torn into half-inch pieces

3 cups chopped onion
21/2 cups chopped celery
1/2 cup butter or margarine
1 teaspoon salt
11/2 teaspoons poultry seasoning
1/4 cup chopped parsley

Saute onion and celery in butter or margarine just until tender. Add to bread along with salt, poultry seasoning and parsley. Toss lightly until well mixed. (Add a little hot broth or water to moisten, if desired.)

Place in two buttered, covered casserole dishes. Bake, covered, at 325 degrees for 30 minutes. Uncover; bake 10 minutes longer. Drizzle with juices from the turkey roasting pan for additional flavor and moistness. Makes 8 to 10 cups of stuffing after baking.

Pumpkin Cheesecake

Crust:
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup unsalted butter, melted

Cheesecake:
1-3/4 pounds cream cheese, softened
1 cup sugar
3 extra large eggs
1 cup canned solid pack pumpkin
2 teaspoons pumpkin pie spice
Sweetened whipped cream (optional)

For the crust:
In a 9-inch springform pan, combine graham cracker crumbs and sugar. Add the melted butter; mix well with a fork. Press crumbs firmly over the bottom of the pan.

For the cheesecake:
Heat oven to 425 degrees. Beat cream cheese in a large bowl with electric mixer until light and fluffy. Gradually beat in sugar; blend well, scraping down sides of bowl once. Beat in eggs, one at a time, scraping sides of bowl as needed. Beat in pumpkin and pumpkin pie spice until well blended. Pour mixture over crumbs in pan. Place in oven and bake 10 minutes. Reduce oven temperature to 325 degrees; continue to bake 50 to 60 minutes or until center is almost set. (Center will set completely upon cooling.) Transfer to a wire cooling rack; immediately loosen cake from rim of pan with metal spatula. Let stand until cool. Cover; chill at least 8 hours or overnight. Serve with whipped cream, if desired.

Makes 10 to 12 servings.

PUMPKIN OATMEAL COOKIES

3/4 cup butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups sifted all-purpose flour
1 1/2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup golden raisins
1/4 cup diced candied orange peel

In a mixing bowl, cream together the butter and sugars until light. Beat in the egg. Add the pumpkin, vanilla and lemon extract, blending well. Sift together the flour, oatmeal, soda and cinnamon and gradually blend them into the batter. Stir in the nuts, raisins and orange peel. Cover and refrigerate for 30 minutes.

Preheat the oven to 375 degrees. Drop by tablespoons onto greased baking sheets. Bake until lightly brown, 12 to 15 minutes. Cool on wire racks and store in airtight containers.