Greeting Card Kids Halloween Pumpkin Card

I made this card for a swap. I normally don’t do Halloween cards but this little girl was too cute to resist.

The card base is Pumpkin Pie, layered with Basic Black. Then, I used Old Olive card stock, embossed with the Big Shot and Square Lattice Embossing Folder, and die cut with the Top Note Bigz Die. The ribbon is Rich Razzleberry 1 1/4″ Striped Grosgrain, wrapped around the top note layer.

For the main image, I stamped the pumpkin girl from Greeting Card Kids in Basic Black ink on Whisper White card stock. I colored in the image with SU Markers (Dusty Durango, Pumpkin Pie, Old Olive, Pear Pizzazz, So Saffron, More Mustard, Rich Razzleberry, Blush Blossom, Blushing Bride, and Basic Black and Copic Black).

After coloring, I used 2 Way Glue and Dazzling Diamonds on the pumpkin. The Black Copic Marker must have been wet still because the glitter stuck to the hat as well. It was an unintended but welcome effect.

Then, I used the 2 3/8″ Scallop Circle Punch to punch out the image and attached a little “Boo” tag with a Circle Rhinestone Brad. The “boo” is from Tiny Tags and the punch I used is the Tiny Tag Punch.

3D Pumpkin Punch Card


Fall is my favorite time of year, one of the reasons being it’s Pumpkin Season!

The card I made above is based on this card made by Brandi Wiggins. I used her idea of making a 3D Pumpkin using the Scallop Oval Punch. The card base is Very Vanilla, layered with Autumn Vine DSP, one of which was cut using the Top Note Die. I made the pumpkin using Dusty Durango textured card stock punched with the Scallop Oval Punch, each one folded in half. The stem is made from Wild Wasabi Stitched Ribbon.

To finish the card, I stamped “happy” from Happy Everything in chocolate chip ink at the bottom. It would make a great Halloween card, Thanksgiving card, or even a fall Birthday card!

Pumpkin Pecan Pie Cheesecake


This cheesecake is even more delicious than it sounds. Recipe is adapted from Pecan Pie Cheesecake in the 2009 Special Issue of Southern Favorites Taste of the South magazine. I had some pumpkin left over from another recipe and thought it would make a great addition to this cheesecake!



  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup firmly packed brown sugar
  • 1/3 cup butter, melted

Pecan Pie Filling

  • 1 cup sugar
  • 1/3 cup dark corn syrup
  • 1/3 cup butter, melted
  • 2 large eggs
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 3-8 oz. packages cream cheese, room temperature
  • 1 cup firmly packed brown sugar
  • 1/4 cup white sugar
  • 3 tablespoons flour
  • 4 large eggs
  • 2/3 cup heavy whipping cream
  • 8 oz. pumpkin puree
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees. (Note oven temperature change later in the recipe)

  1. Spray or grease bottoms and sides of a 9″ springform pan and wrap the bottom with aluminum foil (optional step but it protects against leaks in the oven.)
  2. Assemble the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until incorporated. Press into the bottom and slightly up the sides of the pan. Bake for 6 minutes. Remove from the oven and let cool.
  3. Prepare pecan filling: In a medium saucepan, combine all ingredients and set over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low and simmer until thick and syrupy, approximately 8 minutes, again stirring constantly. Remove from heat and allow it to cool slightly, 5 minutes or so. Pour the pecan  filling over the baked crust and set aside.
  4. Lower oven temperature to 325 degrees.
  5. Make the cheesecake filling: In the bowl of a stand mixer, add cream cheese and beat until creamy. Add brown sugar, white sugar, and flour, beating until fluffy. Add in eggs one at a time, beating well to incorporate after each addition and scraping the bowl often. Next, add whipping cream, pumpkin puree, and vanilla extract. Beat until combined.
  6. Pour cheesecake mixture over pecan pie filling.
  7. Bake for 1 hour at 325 degrees. After 1 hour, turn oven off and leave the cheesecake in the oven with the door closed for 1 more hour.
  8. Remove from oven and run a knife around the edge of the cheesecake. Do not loosen springform pan yet.
  9. Allow to cool completely and refrigerate at least 4 hours before serving.


This really is SO good. Maybe it’s because I haven’t had cheesecake in a while, but this pumpkin pecan pie cheesecake hit the spot! The pecan filling sort of seeps into the crust, making a crunchy almost candy/cookie type crust. The cheesecake is creamy with a hint of pumpkin. It’s going to be on my Thanksgiving menu for sure! And despite all the sugar it’s not overly sweet, like pecan pie can be sometimes.


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