Pumpkin Pie
This recipe could not be easier - or more delicious!

1 9-inch frozen unbaked pie crust
1 15-oz can pumpkin
1 14-oz sweetened condensed milk
2 eggs
1/2 tsp salt
1 Tbsp Urban Accents Pumpkin Pie Spice

Preheat oven to 425 degree F.  In large bowl, combine pumpkin, milk eggs, salt and Pumpkin Pie Spice until well blended.  Pour mixture in pie crust.  Bake for 15 minutes, then reduce oven to 350 and continue baking for 35 to 40 minutes or until knife inserted in center comes out clean.  Cool completely before serving and top with whipped cream.  Makes 8 servings.    


Pumpkin Cheesecake
Add this yummy dessert to traditional holiday repertoire

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
Filling:
3 8-oz pkg cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 eggs
1 15-oz can pumpkin
2/3 cup evaporated milk
2 tsp Urban Accents Pumpkin Pie Spice
Topping:
1 16-oz sour cream, room temperature
1/3 cup sugar
1 tsp vanilla extract

Preheat oven to 350 degrees F.  In medium bowl, combine graham cracker crumbs, butter and sugar.  Press evenly into bottom of 9-inch springform pan and bake for 6 minutes, do not allow crust to brown.  Cool on wire rack. 
To make filling, beat cream cheese, sugar and brown sugar with electric mixer on medium speed until fluffy.  Beat in eggs one at a time.  Add pumpkin, milk and Pumpkin Pie Spice; beat until smooth.  Pour into crust.  Bake for 50-55 minutes or until top is lightly browned and center is almost set. 
While cheesecake is baking, make topping by combining sour cream, sugar an vanilla in small bowl.  Spread topping mixture over surface of warm cheesecake and bake for an additional 5 minutes.  Run small knife around inside rim of pan to loosen cheesecake.  Cool on wire rack, then refrigerate for several hours or overnight.  Sprinkle with additional Pie Spice before serving, if desired.  Makes 12-16 servings. 



Pumpkin Bread
Keep one of these delicious loaves for yourself - the other loaf makes a great gift!

3 cups sugar
1 cup vegetable oil
3 eggs, beaten
1 15-oz can pumpkin
3 cups flour
1 Tbsp Urban Accents Pumpkin Pie Spice
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350 degrees F.  Butter and flour two 9 x 5 x 3-inch loaf pans.  In large bowl combine; flour, Pumpkin Pie Spice, baking soda, salt and baking powder; set aside.  In separate bowl, beat sugar and oil to blend.  Mix in eggs and pumpkin.  Stir flour mixture into wet mixture; mix in walnuts, if desired. 

Divide batter between prepared pans.  Bake 60-65 minutes or until toothpick inserted into center, comes out clean.  Cool in pans for 10 minutes, then run knife around edge of loaves to loosen.  Remove loaves from pans and cool completely on racks.  Makes 2 loaves: 12 servings each.