Pumpkin alfredo with ricotta-stuffed manicotti

Pasta, manicotti	7 ounces
Oil, olive	1 teaspoon
Ricotta	1 cup
Mozzarella, shredded	¼ cup
Egg, lightly beaten	1 large
Basil, minced	3 leaves
Sage, minced	3 leaves + 3 leaves
Garlic, minced	1 clove + 2 cloves
Salt	¼ teaspoon +
Pepper, red, crushed	Pinch
Butter, unsalted	2 tablespoons
Shallot, minced	1
Pumpkin puree	¾ cup
Crème fraîche	2 tablespoons
Parmesan	¼ cup +
Nutmeg, freshly ground	Pinch
Pepper, freshly ground

1. Preheat the oven to 375°F. 
2. Bring a large pot of salted water to a boil. 
3. Add the pasta, and cook until al dente, about 8 minutes. 
4. Reserve about 1 cup of pasta water; set aside. 
5. Drain the pasta, and toss with oil; set aside. 
6. In a small bowl, whisk together the ricotta, mozzarella, egg, basil, 3 sage leaves, garlic, salt, and red pepper. 
7. In a medium saucepan over medium heat, melt the butter, stirring constantly, until it begins to foam and brown speckles begin to appear. 
8. Keep stirring until the foam subsides, and the color turns to a medium brown. 
9. Add the shallots and 2 garlic cloves, and turn down the heat to medium-low. 
10. Cook until the shallots have softened, about 1 minute. 
11. Stir in the pumpkin, 3 sage leaves, crème fraîche, parmesan, and ½-to-¾ cup of the reserved pasta water. 
12. Stuff each manicotti with spoonfuls of the ricotta mixture, and arrange in a 13-inch-by-9-inch casserole dish. 
13. Pour the sauce around and over the pasta, and cover with a sheet of foil. 
14. Bake for 15, remove the foil and sprinkle with more parmesan, then bake for 5 minutes more.

Kale & sausage lasagna with pumpkin béchamel

Butter	4 tablespoons
Flour	6 tablespoons
Milk, hot	4 cups
Salt	¼ teaspoon
Pepper, white, freshly ground	¼ teaspoon
Nutmeg, freshly ground	Pinch
Pumpkin, pureed	2 cups
Lasagna noodles	15
Oil, olive	2 tablespoons
Sausage, sweet Italian, chopped	1 ½ pounds
Kale, stems removed, chopped	8 cups
Garlic, minced	8 cloves
Red pepper, crushed	¼ teaspoon
Ricotta	1 pound
Eggs	2 large
Sage, fresh, finely chopped	2 tablespoons
Mozzarella, shredded or sliced	2 cups
Parmesan, finely shredded	¼ cup

1. Preheat the oven to 375°F. 
2. Melt the butter in a medium saucepan over medium heat, then stir in the flour with a wooden spoon to make a smooth, somewhat loose paste.
3. Continue stirring until the butter and flour foam together for 2 minutes without coloring more than a buttery yellow; remove from heat. 
4. When the bubbling stops, pour in the hot milk all at once, whisking vigorously to blend thoroughly. 
5. Continue whisking slowly over moderately high heat, scraping along the bottom and sides of the pan, until the sauce comes to a simmer; simmer 2 to 3 minutes, stirring with a wooden spoon. 
6. Stir in the salt, white pepper, nutmeg, and pumpkin. 
7. Simmer until the sauce is thick enough to coat the back of a spoon. 
8. Bring a pot of salted water to a boil, add the pasta, and cook for 6 minutes; drain, and set aside. 
9. In a cast-iron skillet, heat the oil over medium heat. 
10. Add the sausage and cook through, until all the pink is gone, stirring occasionally; drain all but 2 tablespoons of the fat. 
11. Add the kale and garlic, stirring to coat; cook until wilted, add the red pepper, then set aside. 
12. In a small bowl, combine the ricotta, eggs, and sage; set aside. 
13. To assemble, spoon 1 cup of béchamel to the bottom of a 9-by-13-inch pan; cover by layering 4 to 5 noodles lengthwise. 
14. Spread half of the ricotta mixture over the noodles, followed by half of the kale-sausage mixture, cover with 1-cup mozzarella, and then pour 1-cup béchamel over the cheese. 
15. Add another layer of noodles, remaining ricotta mixture, kale-sausage mixture, and mozzarella. 
16. Top with the last layer of noodles, pour the remaining béchamel over the top, and then sprinkle with parmesan evenly. 
17. Bake for 45 to 50 minutes, or until the top is golden brown.
18. Let rest 15 minutes before serving. 

Recipe from Food52.com.

Mini bourbon pumpkin praline cheesecakes

Crust
Gingersnap cookies, crumbled	1 ½ cups
Cinnamon, ground	1 teaspoon
Butter, unsalted, melted	¼ cup
Salt, kosher	1/8 teaspoon
Filling
Cream cheese, room temperature	16 ounces
Sugar	¾ cup
Flour, all-purpose	1 ½ tablespoons
Pumpkin pie spice	2 teaspoons
Eggs	2 large
Pumpkin puree	1 cup packed
Bourbon	2 tablespoons
Vanilla extract	1 teaspoon
Topping
Sugar, granulated	1 cup
Half & half	½ cup
Butter, unsalted	1 tablespoon
Salt	Pinch
Baking soda	Pinch
Vanilla extract	½ teaspoon
Pecans, chopped	1 cup +

1. Preheat the oven to 325°F; mini cheesecake pans lightly buttered (yield: 36). 
2. In a small bowl, combine the cookie crumbs, cinnamon, butter, and salt until moistened. 
3. Divide evenly among the wells of the mini cheesecake pan, and press down firmly. 
4. Bake for 8 to 10 minutes, until set; cool to room temperature. 
5. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. 
6. Beat in the flour and spices. 
7. Add the eggs one at a time. 
8. Beat in the pumpkin, bourbon, and vanilla. 
9. Divide the mixture among the wells of the cheesecake pan, filling to just below the top of the pan. 
10. Bake the cheesecakes for 20 minutes, until the edges are firm but the center is still jiggly. 
11. Transfer the pan to a cooling rack; cool to room temperature, then transfer to the refrigerator to chill overnight. 
12. Remove the cheesecakes from the pan and place on a wire rack set in a baking sheet. 
13. In a large saucepan over medium-high heat, combine the sugar, half & half, butter, salt, baking soda, and vanilla. 
14. Stir the mixture until boiling and the sugar has dissolved completely. 
15. Turn the heat to medium-low and continue stirring until the mixture reaches 238°F to 241°F on a candy thermometer (soft ball stage; the mixture will begin to take on a light caramel color). 
16. Stir in the pecans, and remove from heat. 
17. Stir the mixture until it begins to thicken and become creamy. 
18. Using a spoon, drop heaping tablespoons of the praline mixture onto the top of each cheesecake, and garnish with a toasted pecan halve; allow to cool. 
19. Chill the cheesecakes until ready to serve; can be made up to 1 day in advance. 

Recipe mildly adapted from The Suburban Soapbox.