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Peaking out from under the shading vine is a soon to be harvested and properly stored, (thanks to gardenguide), pumpkin, ready to be pureed.  Their flavor unique and texture creamy.  You are probably wondering what you are going to do with all of that puree.  Fine Cooking has an amazing receipe for spiced pumpkin cheesecake with a gingersnap crust, which totally makes the cake. It takes a little bit of mental and muscle power, (I was mixing manually.  Well, so was my husband), so make sure to p …