Crust:

1 pouch Betty Crocke roatmeal cookie mix, 1 lb, 1.5 oz
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

Filling:

2 pkg. Cream cheese, softened, 8 oz each
1 cup sugar
1 cup canned pumpkin (NOT pumpkin pie mix)
2 Tblsp. Flour
1 Tblsp. Pumpkin pie spice
2 Tblsp. Whipping cream
2 eggs

Toppings:
1/3 cup chocolate topping
1/3 cup caramel topping

Heat oven to 350.

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.

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 15oz can pumpkin (not the pumpkin pie mix)
5 oz evaporated milk
3/4 cup Splenda
1 tsp. Cinnamon
1/4 tsp. cloves
1/2 tsp. ground ginger
2 eggs

Combine all the ingredients. Spray a pie pan with a little cooking spray. Pour the pumpkin mixture directly into the pan.

Bake at 375 for about 35 minutes or until firmly set.

8 servings, 1 POINT each

You won't miss the crust. Add a big dollop of fat free Cool Whip!

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.

3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)

Butter or grease one 8x8 inch pan.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

3-1/4 cups flour
1 Tbs. baking powder
2-1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground nutmeg
1/4 tsp. salt
1-1/2 cups fresh or canned pumpkin puree
1/2 cup applesauce
1-1/2 cups sugar
1/2 cup stick margarine, softened
3 egg whites
2 tsp. vanilla extract
Cooking spray
3 Tbs. dark or light brown sugar
1 Tbs. dark rum
1 tsp. skim milk
3 Tbs. powdered sugar

Heat oven to 350.

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1-3/4 cups brown sugar
4 eggs
2 cups pumpkin, mashed
1 cup oil
1/2 cup chopped nuts

Frosting:
8 oz. cream cheese
1/2 cup butter
4 cups powdered sugar
1 to 2 Tbs. milk
1-1/2 tsp. vanilla

Mix together the dry ingredients. Add eggs, pumpkin and oil. Blend in nuts.
Grease and flour two 9-inch cake pans or mini loaf pans.
Bake for 30 to 40 minutes at 350.

Frosting: Mix in mixer.
Frost when cake is cool.

2 (8 oz.) pkgs. Philadelphia cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
Dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup Cool Whip

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs.
Remove 1 cup batter; stir in pumpkin and spices.
Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.

1 cup oil
2 cups sugar
4 eggs
1 can pumpkin (not pumpkin pie)

Beat together until creamy.

Sift the following together:
2 cups flour
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

Stir dry ingredients into the creamed mixture. Pour into well sprayed jelly roll pan (cookie sheet).
Bake at 350 for 20-25 minutes or until toothpick inserted in middle comes out clean.

ICING:
8 oz. cream cheese
1 stick margarine, softened
2 tsp. leftover coffee
2 tsp. vanilla
1/2 tsp. salt
4 cups powdered sugar

5 eggs, beaten
1 C. Sugar
1 ( 14oz.) can Eagle Brand Milk
1 (29 oz.) can pumpkin
1 tsp. Vanilla
1/2 tsp. Salt
1/2 tsp. Ginger
1/2 tsp. Nutmeg
Yellow Cake Mix
Butter
1/2 -3/4 C. Chopped Pecans
Whip Cream (Optional)

Beat eggs, Eagle Brand Milk, pumpkin,vanilla, salt , cinnamon,ginger and nutmeg together.  Pour into a greased 9X13 inch glass baking dish .
Sprinkle 2 Cups of the cake mix evenly over top. Sliver butter chips over cake mix and sprinkle with chopped pecans.

Bake 300 degrees for 1 -11/2 hours
Serve with a dollop of whipped cream

1 pkg. (2-layer size) white cake mix or cake mix with pudding in the mix
1/4 cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
1 container (16 oz.) ready-to-spread vanilla frosting

***Note: To color frosting, stir 1 tablespoon KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix into frosting until well blended.

Prepare and bake cake mix as directed on package for cupcakes, adding soft drink mix before beating.
Frost cooled cupcakes with frosting. Sprinkle with additional soft drink mix to resemble pumpkins.