This came from a recipe website. It is absolutely delicious. I made it for Thanksgiving, and everybody requested it again for Christmas (and birthdays, graduations…)

Ingredients
3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional

Directions
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

Crust:
2cups flour
1/2cup melted butter
1/4cup cold water
optional sugar to taste
Blend butter and flour with a fork. Sprinkle water over and incorporate until a dough is formed. Separate into two parts and roll each into a ball, cover with plastic wrap and let chill in the refrigerator at least an hour.
This makes two crusts, one for the top and one for the bottom

Filling:
5cups peaches (about 9)
1cup sugar
1/2cup all purpose flour
1/2tsp cinnamon
2Tbs butter
2Tbs sugar

Preheat the oven to 425F.
Mix flour, sugar and cinnamon and set aside.
Peel and chop peaches. Mix in dry ingredients.
Turn peaches into a pastry-lined pan. Dot the top with the butter.
Cover with the second crust, cut slits in the top. Cover edges of crust with tinfoil.
Bake 35-45 minutes total. Remove tinfoil from edges and sprinkle with sugar for the final 15 minutes.

Lots of fruits can be substituted for the peaches:
Use 5 peaches and 2 cups blueberries; decrease cinnamon by half.

3Tbs all purpose flour
1tsp. fresh grated lemon zest
1/2tsp. cinnamon
1/4tsp. allspice
1/8tsp. salt
2/3cups plus 1Tbs. sugar
2.5lbs apples peeled, cored, and cut in wedges
1Tbs fresh lemon juice
pie crust
1 large egg lightly beaten

Put a large baking sheet in the middle of the oven and preheat to 425F.
Whisk together flour, zest, cinnamon, allspice, salt, 2/3cup sugar and gently toss with apples and lemon juice.
Roll out one piece of pie dough on lightly floured surface into 1in. pie round, then fit it into the pie plate. Trim the edge leaving 1/2in. overhang. Chill shell.
Roll out remaining piece of dough. This can be placed whole over the top, being sure to make several holes at the center of the shell. Or, it can be sliced in strips to create a woven crust.
Spoon filling into shell, cover with pastry and trim with kitchen shears leaving 1/2in. overhang. Press edges together and crimp decoratively. Lightly brush top of pie with eggs and sprinkly with remainintg 1Tbs. sugar.
Bake 20 minutes at 425F then reduce to 375F and bake 40 more minutes until crust is crisp and golden and the filling bubbles. Cool pie on a rack.

Note: for pie crusts, see the recipe for included with the Pumpkin Pie. Double the recipe to make both a top and bottom crust.

2c. all-purpose flour
1/3c. brown sugar (light or dark)
1/2t. ground ginger
1/2t. ground cinnamon
1t. baking powder
1/4t. baking soda
1/4t. salt
1/2c. cold butter cut into pieces
1/4c. chopped pecans
1/3c. buttermilk
1/2c. pumpkin puree
1t. vanilla extract

Preheat oven to 400F; grease a baking sheet (or line with parchment paper).
Mix flour, sugar, spices, baking powder, soda and salt. Cut butter into flour. Stir in pecans.
In a separate bowl, mix buttermilk (to make buttermilk – 1/3c. milk and 1t. distilled white vinegar, apple cider vinegar or lemon juice), pumpkin puree and vanilla. Add to flour mixture and mix until dough just comes together. Add more milk if needed. Knead dough lightly over floured surface. Pat into a circle approximately 7in. around and 1-1.5in. thick. Cut the circle in half, and then cut each half 2 more times (make 6 triangle slices). Place on baking sheet, brush the tops with egg wash (mix 1 egg & 1T. milk), sprinkle tops with sugar. Bake 20 minutes. Let cool on a wire rack.

A tip: place the greased / lined baking sheet inside of another baking sheet to keep bottoms from burning.

1 tin of pumpkin will make approximately 3x the recipe (18 scones).
Whole wheat flour can be substituted for up to 1 cup of all-purpose flour; sugar can be cut into any smaller amount desired (or left out entirely); pecans are optional.

80z. (1/2 cup) margarine
16oz. (2 cups) sugar
6 oz. (1 cup) flour
3oz. (1 cup) cocoa powder
1tsp baking powder
4 eggs

1. Cream together sugar and margarine.
2. Combine dry ingredients and add to sugar mixture.
3. Add eggs and beat until just combined.
4. Spread batter into greased pan and bake at 350 for approximately 35 minutes. Brownies are done with toothpick inserted at center comes out clean. Allow to cool.

Makes about 12-16 squares.

Pie Crust:
1 cup flour
1/4 cup Vegetable or Canola oil OR melted butter
2 Tbs. cold water

Blend oil into flour with a fork. Sprinkle water over, mixing well. Shape into a ball and chill. Roll out between 2 pieces of wax paper. Remove top layer and invert into pie pan’ remove the other paper and flue edge of pie crust.

Pumpkin Pie:
2 eggs
2 cups cooked pumpkin
3/4 cups sugar (or 1/2 cup maple syrup)
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/4 tsp ground cloves
13 oz whole milk or cream (if using maple syrup, 8-10oz.)

Cut pumpkin in half and remove center. Chop into small squares and steam until tender. Pour out excess water from pot and put pumpkin from steamer basket into pot. Puree then cook on low heat, stirring often, until some of the moisture comes out and pumpkin begins to thicken. Preheat oven to 425. Beat eggs for 5 minutes. Mix in pumpkin, sugar (or maple syrup), spices and milk. Pour into pie shell. Bake for 15 minutes and reduce temp. to 350; continue baking 45-50 minutes or until knife inserted in center comes out clean.

TIP: Keep the parts of the pumpkin you removed from the shell. Sort out the bigger seeds, rinse them in a strainer and then spread them out in a lightly greased pie tin. Sprinkle with salt and allow to cook for approximately 20-30 minutes while the pie is baking.

Mix together:
1 cup whole wheat pastry flour
2 cups all purpose flour
4 tsp baking powder
4 tsp ground cardamom
2 tsp cinnamon
1 tsp all spice
¾ tsp nutmeg
½ cup dried raisins
½ cup walnuts
ground dried orange peel as desired

In a separate bowl, combine:
2/3 cup canola oil
½ cup maple syrup
2 tsp vanilla
blended: 5 tsp. ground flax seeds mixed with 2 ¼ cup apple juice

2 ½ cups grated carrots

Combine all, mix well. Bake 40-50 minutes at 375F. Cool 30 minutes.

Glaze: 2 tbs maple syrup, 3 tbs lemon juice