Pumpkin Spice Soap, Homemade, Vegan, Natural

Pumpkin Harvest

It's that time of year - harvest! The air is getting cooler and drier, 'the corn is as high as an elephant's eye ♫'  apples are gathered into baskets, and pumpkins are hidden among their vines and leaves on the garden floor.

What's next? Pumpkin pie, pumpkin latte, pumpkin custard...

Pumpkin Spice

Natural, Handcrafted Vegan Soap

...and Pumpkin Spice natural homemade vegan soap.

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'Pumpkin Spice'

Natural, Handcrafted Vegan Soap

...and more! Check out all my handcrafted soaps at

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Pumpkin Cheesecake Recipe - Gluten Free

Happy Pumpkins

Some of my Cranberry Morning readers may remember this post, but I thought it was time to share it again. If you like pumpkin, I'm pretty sure you'll love this cheesecake! What's really fun is to serve both the Caramel Apple Cheesecake and the Pumpkin Cheesecake - both great autumn desserts.

 Pumpkin Cheesecake, just out of the oven

Caramel Apple Cheesecake and Pumpkin Cheesecake,
Chilled and ready to serve

For this photo, I snitched just a wee slice before guests arrived.

It's amazing what lengths one will go to for a blog post!

Pumpkin Cheesecake - Gluten Free, Recipe:

Ingredients:

1 pkg. Gluten-free ginger snaps, crushed (about 1.5 cups crumbs). I bought Mi-Del from Walmart

3/4 c. ground hazelnuts

3 T. brown sugar

6 T. unsalted butter, melted

Preheat Oven to 325 degrees F. Grease (cooking spray) a 9-inch springform pan.

Toss gingersnaps, hazelnuts, brown sugar, and melted butter until mixed. Press this mixture onto the bottom and a little up the sides of the springform pan.

Filling:

3   8-oz. packages of cream cheese, softened

1 c. brown sugar

1 1/2 c. canned solid pack pumpkin

1/2 c. heavy whipping cream

1/3 c. maple syrup

1 T. vanilla extract

3/4 t. ground cinnamon

1/2 t. ground allspice

4 eggs

With an electric mixer, beat the cream cheese and brown sugar until fluffy. Stir in pumpkin. Mix in the cream, maple syrup, cinnamon, allspice, and vanilla. Beat eggs in, one at a time. Mix all until smooth.

Pour batter into prepared crust (above). I also set it on a cookie sheet because my springform pan was filled right to the top. I was supposed to bake it in the preheated oven for 90 minutes, but it took a good 120 minutes before it was done enough.

Remove from oven and allow to cool in pan for an hour, then refrigerate several hours before serving. I made mine in the afternoon of one day and served it the evening of the next day, so it was well chilled.

I'm kinda on a cheesecake kick. I hope it doesn't last long. I don't want to have to purchase an entire new wardrobe!

This is a great recipe to serve guests. 
See how small those pieces are cut?
That way, they can have one of each!



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'English Rose'

...and more! Check out all my handcrafted luxury soaps at

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