Crust
2 cups graham cracker crumbs
1/3 cup sugar
8 tablespoons melted butter
Filling
2 pounds cream cheese, room temperature
1 – 14oz. can pumpkin puree
¾ cup sugar
2 teaspoons ground Bisschopswijn Mulling Spices 
1 tablespoon lemon juice
½ teaspoon vanilla
1 teaspoon almond extract
4 eggs

Mix crust ingredients and press inside the bottom and sides of a nine or ten inch spring form pan. Set aside. Combine all ingredients, except the eggs, in the bowl of a mixer and beat at low speed until smooth. Lower mixer speed and add one egg at a time until well mixed. Pour the filling into the prepared crust. Bake at 375 degrees for 45 minutes, reduce temperature to 350 degrees and bake 25 minutes more. Remove from oven and cool, chill overnight before serving.

¾ cup brown sugar
¼ cup margarine
¾ cup cooked or canned pumpkin
1 egg
1 ¼ cup flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground Bisschopswijn Mulling Spices
1/8 teaspoon salt
1/8 teaspoon grated nutmeg

Cream the sugar and margarine until light and fluffy. Add the pumpkin and egg, beat well. Add the remaining ingredients, mix well. Drop spoonfuls on a greased cookie sheet. Flatten each spoonful slightly. Bake at 350 degrees for 15-18 minutes or until slightly brown. Cool on a wire rack.

4 eggs
1 cup vegetable oil
2 cups pumpkin puree
2 cups sugar
2 cup cake flour
½ teaspoon nutmeg
¼ teaspoon ground ginger
1 teaspoon ground Bisschopswijn Mulling Spices  
2 teaspoons baking soda
½ teaspoon salt

Butter and flour a 10 inch cake pan. Heat oven to 350°. Beat eggs until smooth, beat in oil and pumpkin. Sift dry ingredients. Add to wet mixture by thirds. Pour into pan. Drop pan 2-3 times to release any air bubbles. Bake 30-40 minutes. Serve with caramel sauce.

Caramel Sauce
1 cup sugar
¼ cup water
½ teaspoon lemon juice
2 cups heavy cream

Use a saucepan with a light colored interior. Combine sugar, water and lemon juice over medium heat to dissolve sugar. Bring to a boil. Use a wet brush to push down the crystals from the sides of the pan. Boil until it reaches a deep golden color (310°). Swirl pan to ensure even coloration. Once the golden color is achieved remove from heat. Quickly stir in the cream. Return to heat and stir until caramel is dissolved. Chill or serve warm.

2 cups carrots – finely grated, firmly packed in cups
1 large orange – juiced
2 teaspoons vanilla extract
¼ cups olive or canola oil
½ cups agave nectar
½ cups molasses
½ cups crushed pineapple – drained
1 cup unbleached flour
1½ cups whole wheat pastry flour
2 teaspoons baking soda
1 ½ teaspoons ground Bisschopswijn Mulling Spices  
¾ cup walnuts – chopped

Pre-heat oven to 300 degrees. Stir together the carrots and all the wet ingredients until well mixed. Stir together all the dry ingredients until well blended. Add the walnuts to the dry ingredients. Blend the wet and dry mixes just until mixed. Spray an eight inch spring form pan with oil spray. Pour batter into the pan. Bake on a cookie sheet for 50 minutes or until a toothpick comes out clean. Remove from oven, cool slightly, and then remove the spring form pan. Cool and serve.

Cream Cheese Frosting
8oz cream cheese, softened but still cool
5 tablespoons butter, softened but still cool
1 tablespoon sour cream
½ teaspoon vanilla
1 ¼ cup powdered sugar

With an electric mixer, whip at medium speed the cream cheese, butter, sour cream and vanilla until smooth. Scrape down the bowl in order to make sure all ingredients are mixed. Add the sugar ¼ cup at a time while running the mixer on low. When all the sugar has been added, whip the mixture at high speed until light, fluffy and smooth.