More than 5 years ago, I decided to change it up from pumpkins to cranberries. Cooking Light had a lighter delicious version of a white chocolate cranberry speckled cheesecake. It takes time to make it, as it calls for a homemade yogurt cheese... but it is well worth it! It looks plain, but I decorate it with a dollop of whipped cream. Delicious! Click on the picture to go there.
Yesterday, I made some delicious pumpkin cookies. I was too tired to roast the pumpkins. So today, I found an easy and delicious recipe that uses pumpkins. I roasted a small pumpkin in my oven and blended the flesh in a blender with some broth instead of using canned pumpkin. This is a creamy hearty soup! I think it will be delicious with leftover turkey too! Click below to see the original recipe.
This year I am thinking of making something different, as I like to change it up every so often. So, I am definately on the look out for another pumpkin dessert idea. If you would like to join in on the holiday cooking, check out this linky: