This is a very unique cheesecake which uses pumpkin butter. If you can't find pumpkin butter (or don't want to make it) apple or lemon butter can be substituted.
Recipe by: Eleanor Johnson
There's no mystery to cooking pumpkin really but using the pressure cooker and steamer means water doesn't get into the pumpkin when its cooking, the flavour stays and it's quick.
Recipe by: fabrice
I love pies (my favourite meal is pie and mashed potatoes!) but I don't like the fat content of the pastry so I came up with this simple but very delicious idea. Use as you would any ordinary pastry or for pasties. All measurements are approximate. If you don't like the hassle of peeling the butternut pumpkin you can split it in half, take out the seeds and roast in a hot oven until it's soft about 30 - 45 minutes.
Recipe by: hidy_lady
This is kind of like a pumpkin pie crossed with an apple crumble. An unusual but healthy and hearty dessert.
Recipe by: pinkdazzi
I'm glad my mother gave me this recipe. I think it's better than straight pumpkin pie, because it doesn't have a really strong pumpkin taste. Use butternut or other sweet pumpkin and make sure the pumpkin is well drained before pureeing.
Recipe by: J M Thomas
This is a very old cheesecake recipe and it seems like there are a lot of ingredients, but it is worth the effort.
Recipe by: Cathy