After making pumpkin pie, I had leftover purée and created delicious mini cheesecakes using a ginger cookie crust. The recipe combines cream cheese, pumpkin purée, and various spices. It’s easy to prepare and yields 16 mini treats, perfect for utilizing leftover purée. Other recipes like pumpkin pie waffles are also suggested.
This recipe presents a delightful scone made with maple syrup instead of sugar. It emphasizes the use of fresh wild blueberries and gives instructions for adjusting sizes and baking times. The scones, best enjoyed fresh, freeze well and can be reheated easily. It yields around 16 scones.
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