Ingredients

• 3/4 cup sugar
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. ground ginger
• 2 eggs, lightly beaten
• 1 1/4 cups pumpkin puree
• 1 cup evaporated milk
• 1/2 tsp. vanilla
• 1 9-inch unbaked pastry shell

Make Pumpkin Pie

1. Preheat your oven to 425 degrees F.
2. Mix the sugar, salt, cinnamon, cloves and ginger in a small bowl.
3. Add the beaten eggs to a large bowl and add in the pumpkin and sugar mixture.
4. Gradually add in the evaporated milk, stirring well.
5. Line a nine-inch pie pan with the unbaked pastry shell.
6. Pour the pumpkin mixture into the shell.
7. Cover the pie crust edges with aluminum foil to prevent burning.
8. Bake for 15 minutes, then remove the foil, reduce heat to 350 degrees F and bake for an additional 35-50 minutes or until a knife inserted in the center comes out clean.
9. Cool on a wire rack for at least two hours.
10. Cut and serve or refrigerate.

Make Pumpkin Rolls

1. Preheat your oven to 375 degrees F.
2. Grease a 15x10 jelly roll pan and line with wax paper. Grease and flour the wax paper.
3. Beat the eggs and sugar in a large bowl.
4. Add in the pumpkin, mixing well.
5. Combine the flour, baking soda, baking powder, cinnamon, ginger, cloves and salt in a medium bowl.
6. Gradually add the flour mixture the pumpkin mixture, mixing well.
7. Spread the mixture evenly in the jelly roll pan.
8. Bake for 15 minutes or until the cake springs back.
9. Allow to cool for 15 minutes on a wire rack, then transfer the cake to a cheesecloth or kitchen towel dusted with powder sugar.
10. Roll the cake in the towel and allow to cool for an additional 10 minutes.
11. Mix the cream cheese, powdered sugar, vanilla and butter or margarine in a medium bowl until smooth.
12. Unroll the cake and spread the filling evenly over the cake.
13. Roll the cake again, but without the cheesecloth or kitchen towel.
14. Secure the cake by wrapping in plastic wrap and refrigerate for at least one hour.
15. Slice, serve and enjoy!

Make Pumpkin Cheesecake

1. Preheat your oven to 350 degrees F.
2. Gently mix the graham cracker crumbs, butter, sugar and cinnamon in a medium bowl, mixing only until all the crumbs are covered.
3. Press the crumb mixture into the bottom and two-thirds of the way up the sides of a spring-form pan.
4. Bake the crust for 5-10 minutes or until lightly browned.
5. Using an electric mixer, beat the cream cheese in a large bowl until smooth.
6. Add in the pumpkin puree, eggs, sour cream, sugar, cinnamon, cloves, nutmeg and salt, mixing well.
7. Add in the vanilla, mixing until smooth and well combined.
8. Pour the mixture evenly over the crust in the spring-form pan.
9. Bake for one hour.
10. Remove from oven and allow to cool.
11. Refrigerate for at least four hours.
12. Slice, serve and enjoy!