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Pumpkin Fudge

3 cups sugar

2/3 cup evaporated milk

3/4 cup (1 1_2 stick) margarine 

1/2 cup solid-pack pumpkin

1 tsp. pumpkin pie spice

2 cups butterscotch chips

1 (7 oz.) jar marshmallow cream

1 tsp. vanilla

1/2 cup chopped walnuts or pecans

Combine the sugar, evaporated milk, margarine, pumpkin and spice in a heavy sauce pan over medium heat. Cook to 234¯ to 240¯ on a candy thermometer, soft ball stage. Remove from heat. Add the butterscotch chips, marshmallow cream, vanilla and nuts and mix well. Pour into a buttered 9x13-inch pan. Cool and cut into squares. Yields 2 1/2 pounds. Anita Milligan, Bethany, Mo.

Pumpkin Trifle

2 to 3 cups leftover, crumbled unfrosted spice cake, muffins or gingerbread

2-1/2 cups cold milk

1 (15 oz.) can solid-pack pumpkin

4 (3.4 oz.) packages instant butterscotch pudding mix

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

1/4 tsp. ground allspice

2 cups heavy whipping cream

Maraschino cherries (optional)

Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle one portion into a trifle bowl or 3-qt. serving bowl. In a large mixing bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. In a small mixing bowl, beat cream until stiff peaks form; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, then remaining portion of crumbs and whipped cream. Sprinkle the reserved crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving. Yields 12 to 15 servings. Faye Cope, Columbia, Mo. 

Pumpkin Gingersnap Dessert

Crust:

1 1/2 cups (about 32) gingersnaps, finely crushed

1/4 cup butter or margarine, melted

1/2 tsp. cinnamon

1/4 tsp. nutmeg 

Filling:

2 (3.4 oz.) packages instant vanilla pudding mix

1 1/3 cups cold milk

1 (16 oz.) can solid pack pumpkin

1 1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

1/2 tsp. nutmeg

2 cups whipped topping, thawed

Topping:

1 1/2 cups evaporated milk

1 cup brown sugar

1 cup pecans, chopped

2 tsp. vanilla 

Preheat oven to 350 degrees. Combine crust ingredients; mix well and press in bottom of greased 9x13-inch pan. Bake at 350 degrees for 8 minutes. Cool completely. Prepare filling by beating pudding mixes and milk in large bowl. Add pumpkin and spices and mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. Topping: In a sauce pan, bring milk and sugar to a boil over low heat. Cook and stir for 6 to 8 minutes or until mixture thickens. Remove from heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert into squares and drizzle with topping. Yields 16 servings. Louis Watkins, Thayer, Mo. 

Pumpkin Dip

1 (8 oz.) package cream cheese, softened

1 small box confectioners' sugar

1 (12 oz.) can canned pumpkin

1 tsp. ginger

1 tsp. nutmeg

1 tsp. cloves

Blend cream cheese and sugar together. Stir in remaining ingredients and chill. Serve with ginger snaps or graham crackers. Gina Crabtree, Hermann, Mo. 

Pumpkin Pie Squares

1 (29 oz.) can pumpkin

1 cup sugar

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 tsp ginger

3 eggs

1 (12 oz.) can evaporated milk

Topping: 

1 pkg. yellow cake mix

1 cup nuts, chopped

3/4 cup butter or margarine, melted

In a large mixing bowl combine the pumpkin, sugar and spices. Add eggs and beat lightly until mixture is combined. Gradually stir in the milk; mix well and pour into a greased 9x13x2-inch baking pan. Topping: Sprinkle dry cake mix evenly over the pumpkin mixture; sprinkle nuts and drizzle evenly with melted butter or margarine. Bake at 350¯ for 1 to 1 1/4 hour until edges are firm and center is almost set; cool and store in refrigerator. Yields 12 servings. Kay Campbell, Huntsville, Mo.

Turtle Pumpkin Pie

1/4 cup, plus 2 tbls. caramel ice cream topping, divided

1 (6 oz.) graham cracker pie crust 

1/2 cup plus 2 tbls. chopped pecans, divided

2 (3.4 oz.) pkgs. JELL-O vanilla instant pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. cinnamon

1/2 tsp. nutmeg

1 (8 oz.) tub Cool Whip, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. Beat pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spoon mixture into crust. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving. Yields 8 servings.

Great Pumpkin Cookies

1 cup flour

1 cup quick oats, uncooked

1 tsp. baking soda

1 tsp. ground cinnamon 

1/2 tsp. salt

1 cup butter, softened

1 cup brown sugar, packed

1 cup granulated sugar

1 egg, slightly beaten

1 tsp. vanilla 

1 cup solid-pack pumpkin

1 cup semi-sweet real chocolate morsels

Assorted icing or peanut butter

Assorted candies, raisins or nuts

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate the addition of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1_4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin metal spatula. Add a bit more dough to form stem. Bake 20 to 25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate using icing or peanut butter. Yields 19 to 20 cookies. Josephine Steinman, Argyle, Mo. 

Pumpkin Pudding Cake

2 (15 oz.) cans solid-pack pumpkin

1 (12 oz.) can evaporated milk

4 extra large eggs, beaten 

1 cup brown sugar, packed

1 tsp. salt

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1 (18.4 oz.) spice cake mix

1 cup butter, melted

1 cup ground pecans (optional)

Glaze:

2 cups powdered sugar

1 tsp. pure vanilla extract

1/2 tsp. grated nutmeg

1 tbls. melted butter

Hot water (to make thin consistency)

Mix together pumpkin, milk, eggs, sugar, salt, ginger, cinnamon and cloves. Pour into a lightly oiled or buttered 9x13-inch baking pan. Evenly sprinkle the spice cake mix over the top of pumpkin mixture. Sprinkle with nuts and evenly pour melted butter over all. Preheat oven to 325 degrees. Bake for about 1 hour and 15 minutes or until wooden pick comes out clean. Cool. Meanwhile mix together glaze ingredients and drizzle on top of warm cake. Yields 10 servings. Debra Baker, Newburg, Mo. 

Pumpkin Pecan Loaves

3/4  cup brown sugar, packed

1/2 cup all-purpose flour

1/3 cup cold butter

1 cup pecans, chopped, divided

2 (16 oz.) packages pound cake mix

1 (15 oz.) can solid-pack pumpkin

4 eggs

3/4 cup water

2 tsp. baking soda

2 tsp. pumpkin pie spice

For streusel, combine brown sugar and flour in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in 1_2 cup pecans; set aside. In a large mixing bowl, combine the pound cake mix, pumpkin, eggs, water, baking soda and pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in remaining pecans. Divide half of the batter among 3 greased and floured 8x4x2-inch loaf pans. Sprinkle with half of the streusel. Top with remaining batter and streusel. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Ruth Miller, Moberly, Mo. 

Delicious Pumpkin Pie

1/2 tsp. salt

1 1/2 cup white sugar, reserve 1/2 cup

2 tbls. flour, heaping

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1 cup pumpkin, cooked and mashed

4 egg yolks, reserve whites

2 cups milk

2 cups cream

2 pie crusts

In a mixing bowl, combine salt, 1 cup sugar, flour, cinnamon, nutmeg and cloves. Stir in pumpkin, egg yolks, milk and cream. Beat egg whites until stiff; beat in 1/2 cup white sugar, adding only 2 tablespoons full at a time. Add to the pumpkin mixture. Pour into 2 unbaked pie crusts and bake at 350 degrees for 1 hour. Yields 2 pies. Alma Miller, Clark, Mo.