I am not necessarily Halloween obsessed, but as with most people there are some traditions that I love about it. For instance the ratio of peanut butter to chocolate on holiday reese's is far superior. My husband and I often have Harry Potter movie marathons this time of year, in addition to some other favorites, such as Hocus Pocus and the Great Pumpkin Charlie Brown. We have carved pumpkins nearly every year as well, most often using the templates you can buy in the store.
This year I painted a white pumpkin with Martha Stewart metallic acrylic paint for all surfaces in Champagne in a birch tree design, then carved a crow (which ended up being way to large due to the thickness of my pumpkin) for the pumpkin carving party that we went to at a friends. It was a great time with excellent fall weather, a fire pit, chili, and awesome friends!
mini pumpkin cheesecakes with gingersnap cookie crust
adapted from A Beautiful Mess
crunchy gingersnap cookies
4 packages of low-fat cream cheese, softened
1/4C brown sugar
3 Tbsp all-purpose flour
1C canned pumpkin puree (not pumpkin pie puree)
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp cloves
3/4 tsp all spice
3/4 tsp ginger
1/2 tsp kosher salt
1 Tbsp vanilla extract
1. Heat the oven to 350. I placed whole gingersnap cookies in the bottom of muffin liners, then placed a small pat of butter in with the cookie. I baked for a few minutes until butter was melted into the cookie, then removed from the oven.
2. Reduce oven heat to 300. Combine softened cream cheese and sugars in a mixer til blended. Add in flour and pumpkin. Next add in the spices, vanilla, and salt. Add the eggs one at a time, beating just until blended.
3. I filled the muffin cups approximately 2/3rds full then baked for approximately 30 minutes, checking for doneness with a toothpick.
4. Refrigerate for at least 3 hours. Then I garnished with homemade whipped cream, dash of cinnamon, and part of a gingersnap cookie.