This one's good, and the cream cheese ribbon is an unexpected treat. * Exported from MasterCook * Pumpkin Ribbon Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin 1/2 cup vegetable oil 2 eggs 1 1/2 cup sugar 1/2 tsp salt (optional) 1/2 tsp cloves 1/2 tsp cinnamon 1 2/3 cup flour 1 tsp baking soda 1 cup chopped nuts (optional) Cream cheese filling ingredients: 1 pkg cream cheese -- (8 oz.) softened 1/3 cup sugar 1 TB flour 1 egg 2 tsp grated orange peel Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans. Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool. Store in the refrigerator. Joyce's 1997 2nd place Pumpkin Bread Posted to Friendly Freezer on 10-19-02 by Angela angela@seelyworld.com Source: "http://www.geocities.com/Heartland/Meadows/6734/recipe.html" - - - - - - - - - - - - - - - - - - -

This is another I want to make soon, it sounds very hearty. I so love squash, and especially this time of year. :) https://www.foodandwine.com/recipes/butternut-squash-casserole-leeks-prosciutto-and-thyme

That recipe has a lot of eggs compared to other recipes. Mine is cooling in the oven right this minute. I've made pumpkin cheesecake the past two Thanksgivings but today I made sweet potato cheesecake because someone asked if we'd ever heard of it. Since I prefer sweet potato pie over pumpkin pie, I thought I'd give it a try. One tip I read for using canned pumpkin is to remove as much of the water as possible because you don't want water in cheesecake. Spread the pumpkin on a stack of paper towels and change them often as they absorb the water. I use a 6 x 3 cheesecake pan since there's just two of us and I want a tall cheesecake. I make half of Dorie Greenspan's cheesecake recipe and add 1/2 cup of pumpkin (or sweet potato) and spices. I use half sour cream and half heavy cream to ramp up the creaminess. For pumpkin cheesecake, I replace some of the sugar with light brown sugar. I'm not a fan of graham cracker crust so I made gingersnaps and made my crust with them. https://cooking.nytimes.com/recipes/1015672-tall-and-creamy-cheesecake 

This is simple, good and you can of course use fresh pumpkin. Pumpkin Soup 1 large onion, chopped 1/2 stick butter 1 teaspoon curry powder 2 cups canned pumpkin 1 1/2 teaspoons salt 2 cups heavy cream 2 1/2 cups chicken stock Pinch each of cinnamon, nutmeg and allspice, or to taste (see *Note below) Optional garnishes: cubes of cream cheese, dollop of sour cream, minced chives, parsley, or roasted pumpkin seeds Sauté the onion in butter until it is limp but not browned. Sprinkle with curry powder, and continue to cook for a few minutes. In batches, in a blender or food processor (or using an immersion blender for the entire mixture), puree the onions with the pumpkin and salt, then add the cream, continuing to blend. Transfer this mixture to a soup pot or saucepan and whisk in the chicken stock. Heat slowly, seasoning with the spices (see *Note). Do not allow to boil. Serve hot in large hollowed-out pumpkin "tureen" or in individual hollowed-out pumpkin "bowls." Garnish with desired toppings listed above. *Note: Use a very light hand with the cinnamon, nutmeg and allspice. You don't want the soup to taste like liquid pumpkin pie. Start with a pinch of each and check the taste. Alternatively, use only the allspice, or a pinch of ground cloves, and increase the curry powder slightly.