Pumpkin White Chocolate Swirl Cheesecake

Here’s a great pumpkin cheesecake recipe! This recipe makes a 9″ cheesecake. It can easily be made into a 6″ or a 12″, just follow my tips on the page for the Turtle Cheesecake . There are also some tips on there on how to prepare your springform pan.


Don’t forget the wax paper or parchment paper on the bottom of your pan!
Take some ginger snaps and crush them. You’ll want to make 1 1/2 cups. Melt 1/4 cup of margarine or butter, and mix it with the crumbs. Press down into the bottom of a springform pan with the bottom of your fingers. Bake at 32 for about 8 minutes.

Remember to grease the sides of the pan!
Mix two blocks of cream cheese, 2 eggs, 1/4 cup of sugar, 1 tsp of vanilla, and 1/2 cup of yogurt (I used vanilla). Take out about 1/2 cup of the mixture and set aside. Add 1 cup of pumpkin, 1/2 tsp of both ginger and allspice, and 1 tsp each of cinnamon and nutmeg (or 2-3 tsp of pumpkin pie spice). Pour into your pan. Melt 1 bag of white chocolate chips, and then add it to the cream cheese mixture that you had set aside. Pour it into your pan, then take a spoon and swirl it through the pumpkin, take care not to disturb the base. Bake at 350 for about 45 minutes.

For a garnish, I crushed a few more cookies, then sprinkled them over the top, and then it was served with a dollop of whipped cream. If you’ve got any orange chocolate in your house (melting wafers, maybe), you can grate that over the top.

Pumpkin Pie Smoothie

Making some pies for Thanksgiving? Have some pumpkin left over? Here’s a delicious smoothie that you can make using left over pumpkin!


1/2 cup of pumpkin
1 cup of vanilla almond milk (you could also use regular milk, and add a teaspoon of vanilla)
1 tsp of pumpkin pie spice OR 1/4 tsp of each ginger, nutmeg, cinnamon, and allspice
I also added 1 scoop of vanilla protein powder

Blend and drink immediately. Yum, yum!

Why do I love pumpkin so much? Well, it’s so good for you! Pumpkin is full of vitamins A and C, potassium, manganese, copper, and riboflavin (a B vitamin). There is also a considerable amount of magnesium, phosphorus, iron, folate, vitamins E and B6, niacin, thiamin and pantothetic acid! So feel free to indulge in that piece of pumpkin pie this Thanksgiving weekend!

How to Prepare Pumpkin

I realize that I’ve put up a lot of recipes using pumpkin, but have never made a tutorial on how to get pumpkin out of that delicious vegetable. It’s really easy to do!


These little babies are called pie pumpkins, or sugar pumpkins. They’re what I prefer to use. You get about 3-4 cups of pumpkin purée from each one. The first thing you do is cut them in half. Then you scoop out the seeds and stringy bits (definitely keep the seeds, you can roast them in olive oil and salt and they’re soooooo yummy! Or oil and garlic, or chilli powder… The possibilities are endless!) and place them flesh-side down on a cookie sheet. Add water to the cookie sheet, and then rub a little olive oil on the skins of the pumpkins. Road them in the oven at 350 for about 25 minutes. Once you’re able to pierce the skin with a fork, you’re all set!

Finally, take them out of the oven and let them cool. When you can handle them, scoop out the flesh with a spoon, and voila! Pumpkin!

Now you may ask, what can one do with pumpkin? Well, I’ve got a new cheesecake in the oven right now (recipe to come soon!), but I’ve also made plenty of other things with pumpkin purée. Check them out!

Pumpkin Dog Treats

Mini Pumpkin Cheesecakes

Pumpkin Rosee Pasta Sauce

Two Pumpkin Pasta Recipes

Pumpkin Dog Treats

You may have seen a picture floating around facebook of a dog treat recipe.  A few people on my friends list have shared it.  Last fall, while I was making all of my pumpkin recipes (cheesecakes, muffins, pastas, and a pasta sauce, just to name a few…) I meant to make dog treats, but I didn’t get around to it.  While hubs was gone to a meeting tonight, my son and I made “puppy tookies”, as he called them.

Start off with some canned pumpkin (make sure it’s just pureed pumpkin, not pie filling), or real pumpkin if it’s that time of year:

Pumpkin Dog Treats

Add some eggs and stir:

Pumpkin Dog Treats

Next, I added some salt and fresh parsley (don’t worry, dried is fine!)

Pumpkin Dog Treats

Now it’s time for the dry ingredients, powdered milk and flour.  It will form a stiff dough.  Kind of reminded me of biscotti.  Don’t be afraid to get your hands dirty!

Pumpkin Dog Treats

Pumpkin Dog Treats

Once the dough is combined, roll it out to the desired thickness.  We have a big dog, so we rolled it out to about 1/2″, but you can make it thinner if you wish.  Then cut it into shapes.  I found the cookie cutter at the Bulk Barn for 69 cents.


After they are on the cookie sheet, you can pierce holes in them with a fork if you wish.  Go down about halfway.


I baked them at 350 for about 18 minutes, flipped them, and then baked for about another 15.  You may need to adjust cooking times depending on the size of your treats.  After they cooled, someone was waiting patiently for her treat!

Pumpkin Dog Treats

Pumpkin Dog Treats

Pumpkin Dog Treats

Verdict: pretty yummy!

Pumpkin Dog Treats

  • 1/2 c canned pumpkin
  • 2 eggs
  • 1/4 t salt
  • 1 t dried parsley (although, I put a few handfuls of fresh into my food processor and chopped it up… ended up equaling about 1 T)
  • 2 T dried milk
  • 2 1/2 c flour

1.  Whisk together pumpkin, eggs, salt, and parsley.  Gradually add in the milk and flour, making a stiff dough.

2.  Roll out to desired thickness, and cut cookies.  Put onto cookie sheet (I used parchment paper) and bake at 350 for 15-20 minutes, flip, and then bake for another 15.

3.  Once cooled, let your doggy enjoy!

**Some notes on the ingredients:

I used brown rice flour.  Some dogs have trouble digesting wheat, like humans.  It’s up to you what you want to use, though!

Pumpkin is great for dogs because it can help with their digestion and regularity.  Some dogs eat pumpkin straight out of the can.

Parsley is for the breath.  I haven’t tested it out to see if it has worked yet, though.  I’ll get back to you.

Finally, I think I found the original source for this recipe.  The shared photo on facebook didn’t have a link to the original site, but this one seems to be pretty close to what was posted.

As for the left over pumpkin, because it was a ginormous can… we’ll probably make another batch of dog treats later this week, but in the meantime, I’m going to see what kind of smoothies I can make with pumpkin puree.  Yum!

Mini Pumpkin Cheesecakes

Aka, the reason why there has been leftover pumpkin puree in my house for the pasta recipes.

Hubby and I have been making mini cheesecakes for our local market (ok, ok… he has.  He has totally mastered Martha Stewart’s mini Oreo cheesecakes.  So friggin delicious.)

So I attempted some pumpkin.  I mixed them all together, but he did put them in the pan and bake them.  So he gets credit, too.  Here is the final result:

And here’s the recipe!

Mini Pumpkin Cheesecake (makes 18-24)

  • ginger cookies
  • 2 blocks cream cheese
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 c sugar
  • 1/4 c greek yogourt
  • 1t cinnamon
  • 1t nutmeg
  • 1t allspice
  • 2T flour (maybe – see note)
  • whip cream
  • cinnamon sugar
  1. If the cookies are small enough to fit in your muffin tins, put one cookie in a cupcake liner in the pan.  If they are too large, crush them up, and put the crumbs in.
  2. Beat cream cheese, eggs, sugar, spices, pumpkin, and yogourt.  If the mixture is runny, add the flour.  If it is firm, skip it.  It depends on how watery your pumpkin puree is.  Mine came from a sugar pumpkin, and had a lot of water.
  3. Bake at 350 for 20 mins, or until they are firm.  Take out of the oven and let them cool completely.
  4. When ready to serve, top with a dollop of whip cream and sprinkle with cinnamon sugar.  They will look really pretty.  OR… do what I did.  Put the whip cream on, add the cinnamon sugar, have the whip cream melt immediately in the heat, and then put them in the fridge to set.  It tasted really good, and looked pretty neat, too.


Pumpkin Rosee Pasta Sauce

Another post with pumpkin without a picture.  It’s too bad they don’t last long enough, but I don’t consider it a bad thing.  I had some pumpkin left over after making muffins, and I wanted something different from the lasagna last week, so here’s what I cooked up:

Pumpkin Rosee Pasta Sauce

  • 1/4 c tomato soup or sauce (the hubby had tomato soup for lunch, and there was some left over, which led to the inspiration)
  • 1/4 c pumpkin puree
  • 1/2 c alfredo sauce

This was all mixed together.  I added some milk to it to thin it out, because the pumpkin was thick.  I then poured it over some cheese tortellini.  Hubby thought that I should have mixed the sauce with the tortellini, added some roasted red peppers, covered it with mozzarella, and then baked it.  I didn’t have time, so we just had the sauce with the pasta.  It also could have used some pesto, but we were all out.  Hope you enjoy, and you experiment with pumpkin this fall!

Two Pumpkin Pasta Recipes!

“Necessity, who is the mother of invention.”  Plato, The Republic
Inspiration comes in many forms.  Monday night it came in the form of semi-soft oven-ready lasagna noodles.

I had made some pumpkin muffins over the weekend, and as always, there was a little bit of pumpkin puree left over (before you ask, this was the canned pumpkin, the kind that you just need to add an egg to to make pie, there were already spices in it… local pumpkins aren’t quite ready yet).  With my leftover pumpkin, I was ready for my pumpkin rolls.  I had gone to the grocery store and bought the ricotta cheese, and came home from work ready to cook, and all I found was oven-ready lasagna noodles.  I normally use regular noodles, boil them, and then roll.  It wasn’t going to work.  So off to google I went.  “Can I boil oven-ready lasagna noodles?” was my query.  In short, no.  Oven-ready noodles will fall apart if you boil them, but one of the chefs online suggested soaking them in warm water to soften them.  I tried that, and it worked, but I was a little impatient, so most of them broke.  I then conceded that I needed to make a lasagna instead.  And it turned out beautifully!  I would have a picture for you, but we needed to eat in a hurry Monday night, and then the leftovers disappeared surprisingly fast.

Pumpkin Rolls

  • Pumpkin puree
  • Ricotta cheese
  • Cooked lasagna noodles
  • Pumpkin pie spices, if desired
  • Sauce (pesto or Alfredo is nice)
  • Mozzarella cheese, if desired
  1. Pre-heat oven to 375°.
  2. Mix together your puree and the cheese.  You may like more pumpkin and less cheese, or vice versa.  Add spices if your puree isn’t already spiced.
  3. Lay your noodles out flat, and cover with the cheese mixture.  Roll them up and place in a baking pan.
  4. Cover with desired sauce and mozzarella cheese.  Bake until cheese bubbles.

Pumpkin-Spinach Lasagna

  • lasagna noodles
  • Alfredo sauce
  • pumpkin puree
  • spinach
  • ricotta cheese – 1tub
  • cheese for top
  • pumpkin pie spices, if desired
  1. Pre-heat oven to 400°.
  2. Combine ricotta cheese, spinach, and pumpkin in a bowl.  You may need to add some pumpkin pie spices, if desired.
  3. Layer your lasagna in this order: Alfredo, noodles, pumpkin, Alfredo, noodles, pumpkin, noodles, sauce, cheese.
  4. Bake until cheese on the top is melted, and the centre is cooked.