1 jar marshmallow cream -- (7 oz.)
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts -- chopped
1 ounce semisweet chocolate -- chopped, optional
1 ounce white chocolate -- chopped, optional

Line an 8-inch square pan with foil; butter foil.

Combine marshmallow cream,sugar, evaporated milk and butter in a large, heavy pan.
Bring mixture to boil over medium-high heat.
Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.

Pumpkin Mousse

Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.

Yield: 6 servings.

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine eggs, sugar, vegetable oil, and pumpkin, mixing well.

Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Make a well in the center of the batter and add the pumpkin. Stir in cranberries.
Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.

Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar

Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides.

5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.
In a large bowl, mix together vegetable oil, sugar, and eggs.
In another bowl, mix together flour and baking soda. Add flour and pumpkin
alternately to the egg mixture. Add nuts.
Pour into 2 greased loaf pans.

Bake for 1 hour.

1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

***STREUSEL TOPPING***
1 tablespoon biscuit mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine -- softened

In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry = ingredients; add to mixing bowl and stir just until moistened. Spoon =

1 box spice cake mix
1 box yellow cake mix
2 15oz cans pumpkin
1/4 teaspoon nutmeg (fresh grated, preferrably)
1/4 teaspoon cinnamon

Frosting

1 tub vanilla frosting
4 oz softened cream cheese

Place cake mixes, pumpkin, nutmeg and cinnamon in a mixer and mix until well combined.
With a cookie scoop, scoop onto a parchment or silpat lined cookie sheet.
Bake @ 350 degrees F. for 11-13 minutes or until cooked through. Let cool completely.

Mix frosting, cream cheese and butter in a large bowl, spread on cooled coookies.

Makes about 6 dozen cookies

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.

Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. S

1 envelope onion soup mix
1/4 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared horseradish
2 teaspoons chili powder
2-1/2 pounds ground beef
10 slices process American cheese
10 hamburger buns, split

Directions

In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well.
Shape into 10 patties.
Grill, broil or pan-fry until the meat is no longer pink.
Cut eyes, nose and mouth out of each cheese slice to create a jack-o'-lantern.

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Topping:
1/2 C. crushed Corn Flakes
1/2 C. chopped pecans
1/2 C. brown sugar
1/2 C. melted margarine
(You can double these ingredients to make more on the topping)

Casserole:
2 C. mashed cooked sweet potatoes
1 C. sugar (1 1/4 C. if sweet potatoes are canned)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 stick of melted margarine
1/4 C. milk

Blend it all together and pour in a buttered casserole dish.

Bake at 400 degrees for 20 minutes.

Add the topping and bake another 10 minutes and you are done!

2 cans yams
2 heaping spoonfuls brown sugar
1 stick butter/margarine
Marshmallows
1/2 C. pecans

Melt butter in a cast iron skillet over low heat. Add brown sugar and stir until dissolved.

Add pecans and yams and cook until heated through.

Add marshmallows during the last ten minutes.

Serve warm.

8 C. corn or rice Chex
1 jar peanuts
1 bag small pretzels
1 bag MM's
2 bags white vanilla chips
3 tbsp. Oil

Combine all of dry ingredients except chips in large bowl.

Melt chips and oil in microwave, stopping occasionally to stir. When melted pour over other ingredients and

mix.

Pour out onto wax paper let cool.

Break up and put in a container with lid.

Bars:
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting:

1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Heat oven to 350°F.

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
big pinch of cardamom (or you can substitute mace)

Blend all spices together, working out any lumps that might occur. Store in an old spice jar.

Makes about 2 tablespoons

1 1/2 cups flour
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon, divided
3/4 cup butter1 (15 ounce) can pumpkin
1 (14 ounce) can condensed milk
2 egg, beaten
1/2 teaspoon allspice
1 tablespoon flour

Preheat oven to 375.

In medium bowl, combine:1 1/2 cups flour, nuts, sugars, and 1 teaspoon cinnamon. Add butter, mix until crumbly.

Reserve 1 1/4 cup of the mixture. Put remaining mixture on bottom of ungreased 13 x 9 inch baking pan.

1/2 cup each unsalted butter, in pieces, and low fat milk
1 tbs baking powder
1/3 cup sour cream
1/4 tsp baking soda
3/4 tsp salt
2 cups flour

Mix flour, powder, salt, soda in a bowl, cut in butter. Whisk milk and sour cream in a bowl until smooth. Add to flour mixture, stir until dough forms. Shape into disk. Wrap in plastic wrap, refrigerate 30 min.

Heat oven to 425 degrees. Coat baking sheet with cooking spray. Roll dough out on floured surface 1/2" thick. Cut out biscuits with 2 1/2" cutter. Place on baking sheet. Reroll scraps, cut.

2 cups flour
1 egg
2 1/2 teaspoons baking powder
1 cup cranberries, sliced
1 cup sugar
1 cup nuts, chopped (optional)
2 tablespoons butter
1 teaspoon baking soda
Juice and rind of 1 orange
1/2 teaspoon salt

Preheat oven to 350 degrees.

Add water to orange juice to make 3/4 cup liquid. Mix all ingredients together and pour into a greased loaf pan.

Bake for 30 minutes.

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.

Make a well in the center of the batter and add the pumpkin. Stir in cranberries.

Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.

5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.

In a large bowl, mix together vegetable oil, sugar, and eggs.

In another bowl, mix together flour and baking soda. Add flour and pumpkin alternately to the egg mixture. Add nuts. Pour into 2 greased loaf pans.

Bake for 1 hour.

1 cup each unsalted butter and milk (fat free)
3 cups cake flour
1 3/4 cups solid pack pumpkin puree
1 tsp vanilla
3 tsp baking powder
2 1/2 tsp pumpkin pie spice
1 1/2 cups sugar (Splenda)
3 eggs

GLAZE:
1/4 tsp each lemon juice and vanilla
4 oz reduced fat cream cheese
4 tbs milk (fat free)
1/2 cup sifted confectioners sugar
1 tsp lemon zest

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon grated orange peel ...
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup sugar
1/2 cup Apple Sauce
1/2 cup solid-pack pumpkin
1 whole egg
1 egg white
2 tablespoons vegetable oil
1/2 cup raisins

Preheat oven to 350°F.

*cooking spray

1 (15-ounce) can pumpkin

1 (12-ounce) can evaporated milk

3 large eggs

1 1/4 cups sugar

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 (18 3/4-ounce) package yellow cake mix

1 cup chopped pecans

3/4 cup butter flavor shortening, melted

Sweetened whipped cream

Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan.

Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.

ingredients:
water
white vinegar

Combine one part water and one part white vinegar in a spray bottle.

Then give it a shake and spritz those jack o' lanterns exposed areas (their insides and any cuts).
Since the acetic acid in vinegar kills over 90% of pumpkin rotting bacteria on contact...the jack o' lanterns will last longer...

10 oz pkg prebaked mini pizza crusts
1/3 cup pizza sauce
2 mozzarella string cheese
3 large pitted black olives

Heat oven to 450 degrees.
Place crusts on a baking sheet, top with sauce. Pull cheese into thin strips, place on pizzas in the shape of a web.

Bake pizza 10 min. or until cheese melts. Cool 3 min. Cut off one end of 2 olives for spider heads. Halve remaining olives lengthwise.

Use one half for body, cut remaining pieces into strips for legs.

Assemble spider on each pizza, then serve.

Makes 2 Servings

3 1/2 cups cold milk
2 pkg (4 servings) Chocolate Instant Pudding and Pie Filling
1 tub (12 ounces) cool whip
1 package (16 ounces) chocolate sandwich cookies, crushed

Decorations: Assorted rectangular shaped sandwich cookies, cake mate decorating icingsand gels, candy corn and pumpkins.

Pour milk into large bowl. Add pudding mixes. Beat with the wire whisk orelectric mixer on lowest speed 2 minutes or until blended. Gently stir in whipped topping and 1/2 of the crushed cookies.

Spoon into 13x9 inch dish.Sprinkle with remaining crushed cookies.