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Ingredients: For the crust: 3/4 cup raw pecans 3/4 cup raw walnuts 1/4 teaspoon sea salt 1/4 cup shredded coconut 1 cup pitted medjool dates, packed For the pie filling: 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour 1/2 cup plus 3/4 cup raw pecans, divided 1/4 cup melted coconut oil 2 teaspoons vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg Big pinch sea salt Method: To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and pulse. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9" springform pan). Drain the dates, reserving the soaking liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth. Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill until ready to serve.

Ingredients: · 2 recipes pie crust, or 2 frozen pie crusts · 2 large eggs · 1 cup firmly packed brown sugar · 1/2 cup Heavy Whipping Cream · 14.5 ounces pumpkin · 1 teaspoon cinnamon · ½ teaspoon allspice · ½ teaspoon nutmeg · ¼ teaspoon cloves · 1 teaspoon salt Method: 1. Heat oven to 425°F. Spray baking sheet with nonstick spray or line with parchment. 2. Divide dough into 1/4 and 3/4 portions. Shape each portion into ball; flatten slightly. Wrap larger portion of dough in plastic food wrap; refrigerate. 3. Roll out smaller portion of dough on lightly floured surface to 1/8-inch thickness. Using various fall-shaped cookie cutters, cut out desired shapes. Place cut-outs in freezer. 4. Beat eggs at medium speed in medium bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Set aside. 5. Roll out larger portion of dough on lightly floured surface into 19x14 (1/8-inch thick) rectangle. Place dough into ungreased 15x10x1-inch baking pan. Crimp or flute edges. 6. Pour filling into crust. Brush cut outs with egg wash. Decorate top of crust with unbaked cut-outs. Bake 10 minutes. 7. Reduce oven temp to 350°F. Bake 30 minutes or until knife inserted into center of pie comes out clean. Cool completely. 8. Serve pie with a dollop of whipped cream if desired. 9. Enjoy!

Ingredients For the crust: · 1 1/2 cups of graham cracker crumbs (chocolate or regular) · 1/4 cup of white sugar · 6 tablespoons of butter, melted · 1/2 teaspoon of cinnamon Method: 1. Placing your graham crackers in a food processor, process until they are completely crumby with no big chunks. 2. In a medium bowl, combine the graham cracker crumbs, butter, cinnamon, and sugar in a bowl. 3. Pour the mixture into a 8-9 inch pie pan and tightly press the mixture into the bottom and the sides of the pan. 4. Bake at 375 degrees F for 7 minutes. Let cool. For the filling: · 1 (8 ounce) package cream cheese, softened · 1/2 cup creamy peanut butter · 1/2 cup confectioners' sugar · 1 tablespoon peanut butter powder, optional · 2 cups whipped cream To Garnish: Additional whipped cream and mini peanut butter cup candies Method: 1. Add cream cheese, peanut butter, peanut butter powder and sugar to a mixer and mix until combined and fluffy. 2. Fold in half of the whipped cream. Fill pie shell. 3. Top or pipe with remaining whipped cream and chill for at least 2 hours. 4. Before serving, garnish with candies, whole or chopped and drizzle with chocolate sauce (recipe attached)

Ingredients: For the Crust: 3 tablespoons butter, melted 1 1/2 cups graham cracker crumbs For the Filling: 4 (8 oz) pkgs. cream cheese 1¼ c. sugar 1 Tbsp. vanilla 3 Tbsp. flour 4 eggs 1 c. sour cream 1 c. pumpkin puree 2 tsp. pumpkin pie spice Method: Preheat your oven to 350°. In a large bowl, combine the graham crackers and butter until the mixture is moist. Press into the bottom and edges of a non-stick 10 inch spring form pan. Bake 10 minutes at 350° and remove from oven. Turn oven down to 325. In a large bowl, beat the cream cheese, sugar, flour and vanilla at medium speed until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream just until mixed. Add the pumpkin and pumpkin spice to the cheesecake batter. Mix until smooth. Add a pan of water to the lower rack in the oven. Place the cheesecake on the top rack and bake for 65 to 70 minutes at 325° or until the center is almost set. Allow to cool to room temperature. Run knife or metal spatula around edge of pan to loosen crust. Refrigerate for at least 6 hours or overnight. Garnish with crystallized ginger and cranberries, if desired.

For the gingersnaps: Ingredients: 2 cups sifted all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup shortening 1 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup cinnamon sugar Method: Preheat oven to 350 degrees. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container. For the parfaits: Ingredients: · 3 tablespoons butter · 1lb gingersnap cookies · 2 – 8 ounce packages cream cheese · 1 cup pumpkin puree · ½ cup plus 2 tablespoons sugar, divided · 2 teaspoons pumpkin pie spice · 1 teaspoon vanilla · 1 cup heavy whipping cream · Garnish with pie spice and gingersnap cookies Method: 1. In a medium skillet, melt butter over medium heat. Add crushed gingersnaps and cook, stirring constantly for 2 minutes or until lightly toasted. Remove from pan immediately and cool. 2. With a hand mixer or in a stand mixer, beat cream cheese at medium speed until smooth. Add pumpkin puree, ½ cup sugar, pumpkin pie spice and vanilla, beating until just combined. In parfait glasses, layer crushed gingersnaps and cream cheese mixture as desired, starting with the gingersnaps. Cover and chill for 1 hour. 3. In a small bowl, beat whipping cream and remaining sugar at medium-high until soft peaks form. Dollop whipped cream over parfaits and top with a gingersnap cookie. Sprinkle with pumpkin pie spice. Enjoy!

For the bars: Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon pumpkin pie spice 1 cup sugar 1 cup light brown sugar 1 cup canola or vegetable oil 15 ounces pumpkin puree 4 eggs, room temperature 1 tablespoon vanilla extract Method: Preheat oven to 350 degrees and grease an 11 ½ x 16 ½” baking sheet. In a large bowl, sift together flour, baking powder, cinnamon, baking soda, salt and pumpkin pie spice. Whisk together both sugars, oil, pumpkin puree, eggs and vanilla. Mix in dry ingredients until combined. Spread batter into baking sheet. Bake until toothpick inserted into center comes out clean, about 20 minutes. Place on cooling rack to cool before frosting. For the frosting: Ingredients: · 4 ounces white chocolate, chopped · 12 ounces cream cheese, softened · 1 ½ sticks unsalted butter, softened · 3 cups sifted powdered sugar Method: 1. Melt the white chocolate in a microwave, 1-2 minutes. Stir until melted. 2. Beat cream cheese and butter with a mixer on high until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. 3. Spread frosting over cooled bars, garnish if desired and cut into bars. Enjoy!

Ingredients: · 1 large (24 oz) loaf sourdough bread · 8 eggs · 1.5 c. cream · 1.5 c. milk · ½ c. pumpkin puree · 1/3 c. brown sugar · ¼ c. crystalized ginger, diced fine · 1/3 c. cocoa nibs · Zest of ½ lemon · 1 tsp. vanilla · 1/5 tsp. cinnamon · .5 tsp allspice Topping – · ¼ c. brown sugar · ¼ c. white sugar · 2 T. butter · .5 tsp cinnamon · ¼ tsp cumin · ¼ tsp allspice · Dash of salt Method: 1. Spray a large baking vessel generously with non-stick cooking spray. Cut the bread into large cubes, place in the baking dish and set aside. 2. In a large bowl, combine the the eggs, cream, milk, pumpkin puree, brown sugar, ginger, cocoa nibs, lemon zest, vanilla, cinnamon, and allspice in a bowl. Stir very well until all the ingredients are incorporated. Pour over the bread cubes and gently toss making sure all of the bread cubes are soaked, but do not break up the bread. Wrap well and refrigerate overnight, or at least 8 hours. 3. Preheat the oven to 350. While the oven is preheating, make the crumb mixture. Mix both sugars together with the butter, cinnamon, cumin and allspice. Work the mixture well with your fingers until you have a nice crumb. Remove the bread pudding from the oven and evenly coat the top with the crumb mixture. Bake uncovered for 50 – 60 minutes or until the middle is set. Serve immediately drizzled with maple syrup. Enjoy!

Ingredients: For the Mini Pumpkin Pies: · 2 premade pie crusts or homemade crust recipe · ½ cup Pumpkin Puree · ¼ cup Brown Sugar · 1 Tablespoon Maple Syrup · ¼ teaspoon Pumpkin Pie Spice · 1 Egg, beaten · 6" Lollipop Sticks (optional) For the Glaze: · ½ cup powdered sugar · ½ teaspoon Vanilla Extract · 2 to 4 Tablespoons Maple Syrup Instructions: 1. Preheat oven to 350 degrees. 2. Slightly roll out premade crust or roll homemade crust into a 9” circle. Use a pumpkin cookie cutter to cut out the pumpkin shapes. 3. Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well. 4. On a parchment lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes. Brush the beaten egg over top of each of the entire pumpkin shapes. 5. Gently press the lollipop stick into the pie dough, making sure it's indented slightly into the dough. 6. Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, leaving at least half an inch of space around the outer edges to seal it closed. 7. Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers. 8. Using a fork, press around the edges of the pumpkin shape to seal it completely. 9. Brush the top of the pumpkins with the beaten egg. 10. Bake for 20 to 25 minutes until golden brown. Let cool on baking sheet. 11. Combine the icing sugar and vanilla extract in a small bowl. Add the maple syrup, 1 Tablespoon at a time until you have a slightly runny glaze. 12. Pour the glaze into a zip lock bag, seal it closed, then cut off a small corner of the bag.

Ingredients: For the crust: · 1 cup all-purpose flour · 1/2 cup old-fashioned or instant oats · 1/2 cup packed brown sugar · 1/2 cup butter or margarine softened For the filling: · 3/4 cup granulated sugar · 1 can 15 oz. canned pumpkin · 1 can 12 fl. oz. Evaporated Milk · 2 large eggs · 2 1/4 teaspoons pumpkin pie spice For the topping: · 1/2 cup pecans or walnuts chopped · 1/4 cup packed brown sugar · Whipped cream Instructions: 1. To make the crust: Preheat oven to 350° Line a 9x13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven. 2. To make the pumpkin layer: In a medium sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven. 3. To make the nut layer: Combine brown sugar and nuts. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Cool completely and top with whipped cream.

Ingredients: · 8.5 oz. oreo cookie, insides removed · ½ C. pecans · 7 T. butter, melted · Pinch of salt · -- · 8 oz. cream cheese · ½ C. white sugar · ½ C. brown sugar · 1/3 C. maple · 2 C. pumpkin · 1.5 T. pumpkin pie spice · 6 eggs · ½ T. vanilla · 1.5 C. heavy cream Preparation 1. For the crust – grind the preo cookie and pecans down in a food processor. Move to a mixing bowl and combine the with the butter and salt. Mix well. 2. Cut a piece of parchment the size of the pan and place down inside a high walled 10” or 12 inch cake pan. Press the crumb into the base of the pan, not up the walls, and refrigerate for 20-30 minutes while making the filling. 3. To make the filling – combine the cream cheese with both sugars in a mixer with the whisk attachment. Whip until smooth, scraping the sides down often. Add the maple and when incorporated add the pumpkin and pumpkin pie spice. Whisk until incorporated, scraping the sides and bottom of the bowl. 4. Add the eggs one at a time making sure they are incorporated before add the next one. Then add the vanilla and heavy cream. Mix batter until smooth. 5. Preheat oven to 350. Remove the cake pan from the refrigerator and add the batter. Place in a larger pan with 1 ½“ water and bake uncovered until set, but still jiggly in the middle. For a 12” pan, about 1 hour and 15 minutes. For a high walled 10 inch, start with 1 hour and 15 minutes and then adjust up according as needed to cook and set the middle. 6. Remove from oven and the water bath. Place on a cooling rack and let the torte come to room temperature. When room temperature, place in the refrigerator overnight. 7. Remove the torte from the pan, and remove the parchment from the bottom. Cover with glacage and decorate the edges with crushed candied pecans, garnish with candied burnt oranges. Pumpkin Torte Accessories: Dark Chocolate Glacage: · 7.5 sheets gelatin · 12.5 oz. dark chocolate · ¾ C + 2 T. water · 1 1/3 C. sugar · ¾ C. + 2 T. heavy cream · 3 T. cocoa powder 1. Bloom the gelatin in cold water. 2. Heat the water, sugar, heavy cream in a saucepan. Bring it just to a boil and turn off the heat. Stir in the vanilla and bloomed gelatin until it is fully dissolved. 3. Place the chocolate in a bowl and pour the hot liquid over it. Let the mixture sit for a few minutes until the chocolate is fully melted. Using an immersion blender (or poured into a blender), process until it is very smooth. Be careful not to introduce too many bubbles since every minor imperfection will show on the surface. For the same reason, strain the glacage through a sieve to remove any stray particles. Candied Pecans · 2 T. corn syrup · 1 T. brown sugar · 1 tsp pasilla chile powder · ½ tsp. cinnamon · ¼ tsp. vanilla · 1 C. pecans, chopped 1. In a small saucepan, combine everything except for the nuts. Heat over medium low heat to dissolve the sugar. When the sugar is dissolved, toss with the nuts in a bowl and coat well. Transfer to a silicone mat covered baking sheet and bake in a 325 degree oven for about 15-20 minutes or until the syrup is dry – stirring every 5 minutes. Remove from oven and let cool. Candied Oranges: 2 oranges, sliced very thin, seeds removed ¾ C. sugar ¾ C. water - Sugar for caramelizing 1. In a saute pan, combine the sugar and water and bring to a boil. Toss in the orange slices, reduce heat to a simmer and cook for around 5 minutes until soft. Remove carefully from the sugar syrup and place on a cooling rack to dry. 2. When the oranges are dried, softly dip 1 side of the orange in sugar, and then burn the sugar with a torch. Let harden. Use as a garnish for the torte, when sliced. Pumpkin Pie Spice 1 T. cinnamon, freshly ground 1 T. ginger, ground 1 T. coriander, roasted and freshly ground 2 ¼ tsp. mace, ground ¾ tsp. clove, roasted and freshly ground 1. In a saute pan, dry roast and the coriander and clove. Let cool and then grind to a powder. Mix all ingredients together and store in a cool dry place.

For the cake: 3 eggs 1 cup sugar 2/3 cup pumpkin 1 tsp vanilla ¾ cup flour ½ tsp baking powder ½ tsp baking soda 2 tsp cinnamon 1 tsp ginger ½ tsp nutmeg ¼ tsp cloves ½ tsp salt For the filling: 8 oz cream cheese, room temperature 6 tbsp butter, room temperature 1 cup confectioner’s sugar 1 tsp vanilla Instructions: Preheat oven to 350 degrees. Grease a 10” x 15” baking sheet and line with parchment paper. In a medium bowl sift together flour, baking powder, baking soda, spices and salt. In a large bowl combine eggs and sugar, beating until fluffy. Add pumpkin and vanilla and mix until blended. Add flour mixture to egg mixture, stirring until incorporated – do not over stir. Bake at 350 for 12-15 minutes. Immediately turn cake out onto thin dish towel sprinkled heavily with confectioner’s sugar. Carefully peel off parchment. Roll up cake and towel together, starting with the narrow end. Cool on a wire rack. While cake is cooling beat together softened cream cheese and butter. Stir in confectioner’s sugar and vanilla; blend until smooth. Unroll cake and evenly spread filling over it. Carefully roll cake up and cover and chill for at least one hour. Overnight is better.

Ingredients: · 3 cups cornbread · ½ pound chorizo, browned · 4 tablespoons butter · 1 onion, diced · 2 celery ribs, diced · 1 carrot, diced · 3 garlic cloves, minced · 1 tablespoon thyme, chopped · 1 tablespoon sage, chopped · 2 teaspoons rosemary, chopped · 2 cups chicken stock · 2 large eggs, beaten · Salt & Pepper to taste Method: 1. Read the recipe. Did you read it? Read it again… 2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer. 3. Preheat oven to 375 degrees. 4. Cut the cornbread into 1” pieces, place in a single layer on a baking pan and toast for approx. 20 minutes or until browning. Turn as needed. 5. In a dutch oven, brown the sausage. Add the butter and let it melt. Add onions, celery and carrot and saute until softened. Add the garlic and herbs and saute until fragrant. 6. Transfer to a large bowl. Add the stock, eggs, salt and pepper. Gently mix in cornbread. 7. Transfer to a baking dish and bake for 40 minutes or until cooked through. 8. Enjoy!