Fluffy Pumpkin Dip

Pumpkin Dip Recipe

Fluffy and delicious, this pumpkin dip will make you think you are eating pumpkin pie!CourseAppetizerCuisineAmericanPrep Time4 minutesCook Time7 minutesTotal Time11 minutesServings12 servingsCalories21kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 8 oz. cream cheese softened
• 1 7 oz. jar of marshmallow creme
• 1/2 cup powdered sugar
• 1 15 oz. can pumpkin puree
• 1 tsp pumpkin pie spice

Instructions

• Beat cream cheese until smooth.
• Add in pumpkin and mix until combined
• Add in sugar, marshmallow cream and spice
• Mix until smooth and fluffy.
• Cover and refrigerate until ready to serve

Notes

This pumpkin dip recipe makes approximately 3 cups of fluffy pumpkin dip.

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Pumpkin Cheesecake Bars

Pumpkin Cheescake Bars

Creamy pumpkin cheesecake with a pecan oat crust.CourseDessertCuisineAmericanPrep Time20 minutesCook Time40 minutesTotal Time1 hourServings15 servingsCalories324kcalAuthorLeigh Anne Wilkes

Ingredients

Crust and Crumb Topping

• 1 cup all-purpose flour
• 3/4 cup light brown sugar packed
• 1/4 teaspoon salt
• 1/2 cup butter chilled and diced
• 1 cup pecan halves about 4 ounces
• 3/4 cup oats old-fashioned or quick rolled oats

Pumpkin Cheesecake Filling:

• 8 ounces cream cheese room temperature
• 1 1/2 cups canned pure pumpkin a little less than a full 15-ounce can
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger

Sour Cream Filling:

• 2 cups sour cream
• 4 tablespoons sugar
• 1/2 teaspoon vanilla extract

Instructions

Crust and Crumb Topping

• Preheat the oven to 350°F. Lightly coat a 9X13-inch metal baking pan with cooking spray. Set aside.
• Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
• Blend the flour, brown sugar, salt, and butter by pulsing (in a blender or food processor) until the texture is like coarse meal. Add the pecans and pulse until the nuts are chipped. Add the oats, and again pulse until the mixture is moistened by not clumping.
• Press about 3 cups of the crumbs onto the bottom of the prepared 9X13-inch pan. Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs until golden, stirring once, about 8-10 minutes. Cool crumbs.
• While they cool, bake the crust until golden, about 10-12 minutes. Remove from the oven and set aside while preparing filling. Keep the oven turned on.

Pumpkin Cheesecake Filling

• Blend all the ingredients until smooth.
• Spread the filling over the warm crust and bake until it is slightly firm to the touch and the edges are just slightly risen, about 18-20 minutes. 

Sour Cream Filling

whisk sour cream, vanilla, and sugar in a bowl.

• Next, Spread the sour cream mixture evenly over the hot, baked filling. Bake until the topping sets and bubbles at the edges. About 5-7 minutes. Cool the bars completely in the pan set on a cooling rack.
• Once cooled, sprinkle the golden crumbs over the bars and gently press them into the sour cream. Cover the bars and chill until cold, about 2 hours. Cut into squares and serve.

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Wild Rice Stuffing with Sausage and Dried Cherries

Gluten Free Wild Rice Stuffing

This stuffing is perfect for your gluten free guests. Full of great texture and flavor. The addition of sausage allows it to hold its own even as a main dish if desired. The best part is it doesn’t take up any room in the oven on Thanksgiving Day. It can easily be made the day ahead of time and just reheated in the microwave or stove top.CourseSide DishCuisineAmericanPrep Time10 minutesCook Time1 hour 5 minutesTotal Time1 hour 15 minutesServings12 servingsCalories304kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 C wild rice
• 3 C water
• 1 tsp salt
• 3 stalks celery diced
• 1 C diced onion
• 2 Tbsp butter
• 1 Tbsp fresh thyme
• 1 C jasmine rice or basmati
• 1 3/4 C chicken broth
• 1/2 tsp salt
• 1 C pecans chopped and toasted
• 1 C dried cherries
• 12 oz. Jones Dairy All Natural Pork Sausage or other gluten free pork sausage of your choice

Instructions

• Bring 3 C water to a boil. Add wild rice and salt. Add lid and cook until tender. Approximately 45-60 minutes.
• Melt butter in skillet over medium heat and add diced celery and onion.Cook until softened.
• Add in jasmine rice and stir until lightly browned. Add chicken broth and 1/2 tsp salt bring to a boil.
• Reduce heat, cover, and simmer until rice is cooked.
• Cook sausage until browned
• Add jasmine rice to wild rice, add in sausage. Mix together.
• Add in pecans and cherries.
• Garnish with fresh thyme.

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