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Five Star Desserts
Pumpkin Indulgences

Marbled Pumpkin Cheesecake, Pumpkin Carrot Cake, Pumpkin Roll and Pumpkin Pecan Pie Squares

(Family Features) - Dazzle family and friends year-round with these luscious pumpkin desserts. They're winners whenever you want to go all out and make something spectacular and enticing for a special occasion - or simply choose to indulge your urge to bake a dessert that's divinely decadent and utterly delicious.

Made with 100% pure pumpkin, this versatile ingredient offers an appealing orange color and mellow taste that complements many flavors. Open a can and it's ready to use. Always available, canned pumpkin allows you to enjoy a Thanksgiving favorite anytime. Discover the world of elegant pumpkin desserts and know the satisfaction of serving the very best.

Visit VeryBestBaking.com to find more recipes starring fabulous, versatile pumpkin.

Marbled Pumpkin Cheesecake
Makes 16 servings

CRUST
1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 tablespoons granulated sugar
1 cup (6 ounces) semi-sweet chocolate mini morsels, divided

FILLING
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 can (15 ounces) Libby's 100% Pure Pumpkin
4 large eggs
1/2 cup Nestlé Carnation Evaporated Milk
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

CRUST:
PREHEAT oven to 350°F. Grease 9-inch springform pan.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.

FILLING:
MICROWAVE remaining morsels in medium, uncovered microwaveable bowl on HIGH power 30 seconds; STIR. Microwave at additional 10- to 15-second intervals, stirring until smooth; cool to room temperature.
BEAT cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture on crust. Spoon chocolate-pumpkin mixture over top; swirl with knife.
BAKE 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate several hours or overnight. Remove side of springform pan.

Pumpkin Carrot Cake
Makes 12 servings

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups Libby's 100% Pure Pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
1 cup grated carrots
1 cup flaked coconut
1 1/4 cups chopped nuts, divided
Cream Cheese Frosting (recipe follows)

PREHEAT oven to 350°F. Grease two 9-inch-round baking pans.
COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
BEAT eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared pans.
BAKE 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Remove to wire racks to cool completely.
FROST with Cream Cheese Frosting. Garnish with remaining nuts. Refrigerate.

FOR CREAM CHEESE FROSTING:
COMBINE 11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.

Pumpkin Roll
Makes 10 servings

CAKE
Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional)

FILLING
1 package (8 ounces) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar

PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar; set aside.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Pumpkin Pecan Pie Squares
Makes 12 servings

1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter, softened
3/4 cup granulated sugar
1 can (15 ounces) Libby's 100% Pure Pumpkin
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup chopped pecans
1/4 cup packed brown sugar

PREHEAT oven to 350°F.
COMBINE flour, oats, brown sugar and butter in small bowl. Beat at low speed 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE 15 minutes.
COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large bowl. Beat at medium speed 1 to 2 minutes; pour over crust.
BAKE 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars.

SOURCE: Libby's® 100% Pure Pumpkin