Layered Pumpkin Pie Toffee Cheesecake

** Recipe from Our Best Bites **

* 2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)
* 1/2 c. (1 stick) butter
* 2 (8-oz) packages cream cheese, softened
* 1/2 c. sugar
* 1 tsp. vanilla
* 5 eggs, at room temperature
* 1 bag toffee bits
* 1 (15-oz.) can pumpkin (or use homemade, it’s 1 3/4 c.)
* 3/4 c. whipping cream
* 2/3 c. sugar
* 1/2 tsp. ground cinnamon
* 1/4 tsp. pumpkin pie seasoning
* 1/8 tsp. salt
* whipped topping or sweetened whipped cream

Heat oven to 300.  Spray a 9 or 10″ springform pan with cooking spray.  In a small bowl, mix crumbs and butter.  Press in bottom of pan.  Bake 15 min.  Remove from oven & set aside.  In large bowl, beat cream cheese, 1/2 c. sugar, and vanilla until smooth.  Beat in 2 eggs.  Stir in 1 c. toffee bits. Spread over crust. In another bowl, mix pumpkin, whipping cream, 2/3 c. sugar, cinnamon, pumpkin pie seasoning, salt & remaining 3 eggs just until blended.   Slowly and carefully spoon over cheesecake layer.  Bake for 2 hrs. or until edge of cheesecake is set at least 2" from edge of pan but center still jiggles slightly when moved.  Turn oven off; open oven door at least 4".  Leave cheesecake in oven 30 min.  Run spatula around edge of pan.  Cool 30 min.  Refrigerate 6 hrs. or overnight.  Run spatula around edge of pan; remove side of pan.  Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.

Pumpkin Pie Pudding

** Recipe from Health Through Nature **

* 4 large eggs                                              

* 1 15 oz. can pumpkin                               

* 1/2 c. coconut milk or heavy cream    

* 1/2 tsp. salt                                              

* 3/4 tsp. stevia powder                             

* 2 tsp. cinnamon

* 3/4 tsp. ground ginger

* 2 tsp. cinnamon
* 3/4 tsp. ground ginger
* 1/2 tsp. cloves
* 1 tsp. vanilla extract
* 1/4 cup crushed pecans
  
Heat oven to 350.  Grease a pie pan.  Beat egg in med. bowl; beat in pumpkin and coconut milk/cream.  Add salt, stevia, spices, and vanilla.  Pour mixture into pie pan and bake for 30-40 min.  Place on cooling rack and refrigerate until chilled.  Sprinkle crushed pecans on top of pudding.

Spiced Pumpkin Cheesecake

** Recipe from Kraft **

* 38 ginger snaps, finely crushed (about 1-1/2 cups)

* 1/4 c. finely chopped pecans

* 1/4 c. butter or margarine, melted

* 4 pkg. (8 oz. ea.) cream cheese, softened

* 1 c. sugar

* 1 can (15 oz.) pumpkin

* 1 Tbl. pumpkin pie spice

* 1 tsp. vanilla

* 4 eggs

HEAT oven to 325. MIX crumbs, nuts and butter; press onto bottom and 1" up side of 9" springform pan. BEAT cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Turtle Pumpkin Pie

** Recipe from Kraft **

* 1/4 c. plus 2 Tbl. caramel ice cream topping, divided

* 1 graham pie crust (6 oz.)

* 1/2 c. plus 2 Tbl. chopped pecans, divided

* 2 pkg. (3.4 oz. ea.) vanilla instant pudding

* 1 c. cold milk

* 1 c. canned pumpkin

* 1 tsp. ground cinnamon

* 1/2 tsp. ground nutmeg

* 1 tub (8 oz.) whipped topping, thawed, divided

Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c. nuts. Beat next 5 ingredients in lg. bowl with whisk until well blended. Stir in 1-1/2 c. whipped topping; spoon into crust. Refrigerate 1 hr. Top with remaining whipped topping, caramel topping and nuts just before serving. Store in fridge.

Whipped Sweet Potato Bake

** Recipe from Kraft **

* 3 cans (15 oz. ea.) sweet potatoes, drained

* 1/2 stick butter/margarine, melted

* 1 tsp. ground cinnamon

* 1 tsp. ground ginger

* 1/4 tsp. ground nutmeg

* 3 c. mini marshmallows

Heat oven to 350. With mixer, beat all ingredients together, except for marshmallows. Spoon into lightly greased 1 1/2 qt. casserole dish; top with marshmallows. Bake 15-20 min. or until mixture is heated through & marshmallows are lightly browned.

Roasted Sweet Potatoes With Cinnamon Pecan Crunch

* 3/4 c. firmly packed brown sugar, divided

* 2 Tbl. orange juice

* 2 tsp. vanilla

* 1 1/2 tsp. cinnamon, ground, divided

* 1 1/2 tsp. ginger, ground, divided

* 1/2 tsp. salt

* 3 lbs. sweet potatoes, peeled & cut into 1" chunks

* 1 c. dried cranberries

* 6 Tbl. butter, cut up, divided

* 1/2 c. flour

* 1 c. chopped pecans

Preheat oven to 400°F. Mix 1/4 c. of the brown sugar, orange juice, vanilla, 1/2 tsp. each of the cinnamon, ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9" baking dish. Sprinkle evenly with cranberries. Dot with 2 Tbl. of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 c. brown sugar & remaining 1 tsp. each cinnamon & ginger in medium bowl. Cut in remaining 4 Tbl. butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25-30 min. longer or until sweet potatoes are tender and topping is lightly browned.