Pumpkin Fudge

Pumpkin Fudge
(allrecipes.com)

1 c. sugar
1 c. milk
1 Tbsp. light corn syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped walnuts (optional)

Butter or grease one 8x8 pan.

In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stiring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture registers 232F (110C) on a candy thermometer, or forms a soft ball when dropped in cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and walnuts. Cool to lukewarm (110F or 43C). Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased 8x8 pan. When firm, cut into 36 pieces.

Pumpkin Cheesecake

Pumpkin Cheesecake
(nigella.com)

Crust:

1 c. graham cracker crumbs

1 Tbsp. sugar

4 Tbsp. melted butter

Cake:

2 (8 oz) packages cream cheese, softened

3/4 cup sugar

1 (16 oz) can pumpkin

1 1/4 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/4 tsp. salt

2 eggs

Topping:

2 c. sour cream

2 Tbsp. sugar

1 tsp. vanilla

Combine crust ingredients. Press into bottom of a 9-in springform pan; chill.

For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices, and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350F for 50 minutes.

Meanwhile, for topping, combine sour cream, sugar, and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack. Chill overnight.