Pumpkin Perfect: Celebrating October with Cozy Recipes

By Barbie Butz · Sun Oct 05 2025

Here we go saluting the month of October, and it's an opportunity for me to salute the pumpkin with special pumpkin recipes.

I love pumpkins. I love seeing pumpkin patches throughout the countryside and on porches of homes in the neighborhood. Even though the official first day of Autumn was September 21, I don't really feel it until I see the pumpkins.

Cooking with pumpkin is nothing new. We know from historical records, dating back to the time when the Colonists landed in North America, that they found Native Americans growing and using pumpkins. Can you imagine the number of recipes there must be in this world, from that time forward, using pumpkin?

Well, I just happen to have a couple to share with you right here. Hope you will enjoy them.

Crumb-Topped Apple and Pumpkin Pie

Ingredients

Pie Crust & Apple Filling:

• 1 sheet refrigerated pie crust
• 2 cups thinly sliced, peeled Granny Smith apples
• 1/4 cup sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon

Pumpkin Filling:

• 1 1/2 cups canned pumpkin
• 1 cup fat-free evaporated milk
• 1/2 cup egg substitute
• 1/2 cup sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Topping:

• 1/2 cup all-purpose flour
• 3 tablespoons sugar
• 4 1/2 teaspoons cold butter
• 3 tablespoons chopped walnuts

Directions

1. On a lightly floured surface, unroll pie crust. Transfer crust to a 9-inch deep-dish pie plate. Trim crust to 1/2 inch beyond edge; flute edges.
2. In a large bowl, combine apples, sugar, flour, lemon juice, and cinnamon. Spoon into crust.
3. In another bowl, whisk pumpkin filling ingredients. Pour over apple mixture.
4. Bake at 375°F for 30 minutes.
5. For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
6. Bake 20–25 minutes longer, or until a knife inserted in the pumpkin layer comes out clean. (Cover edges with foil during the last 15 minutes if necessary.)
7. Cool on a wire rack. Refrigerate leftovers—if there are any!

Cheers!

Rich Pumpkin Cheesecake

Ingredients

• 1 3/4 cups graham cracker crumbs
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon, divided
• 1/2 cup (1 stick) butter, melted
• 3 (8-ounce) packages cream cheese, room temperature
• 1 1/2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 3 large eggs
• 1 large egg yolk
• 1 (15-ounce) can pumpkin
• 1/4 cup sour cream
• Whipped cream, for garnish
• Toasted pecan halves, for garnish

Directions

1. Preheat oven to 350°F. Spray a 9-inch springform pan with vegetable oil spray.
2. Combine graham cracker crumbs, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl. Stir in melted butter until moistened. Press mixture into bottom and 1 1/2 inches up sides of the pan.
3. In a large bowl, beat cream cheese until smooth. Add remaining 1/2 teaspoon cinnamon, granulated sugar, flour, vanilla, nutmeg, cloves, eggs, egg yolk, pumpkin, and sour cream. Beat on low speed until smooth.
4. Spread batter in prepared pan. Place pan on a baking sheet for easier handling.
5. Bake until center is set, about 1 hour. Cool on a wire rack for 15 minutes.
6. Run a butter knife along inside edge of pan to loosen. Remove outer ring and allow cake to cool completely.
7. Cover tightly and refrigerate for at least 4 hours.
8. Serve at room temperature with whipped cream and toasted pecan halves.

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