No Bake Pumpkin Pie

This is a very easy pie the base is cooked up on the stove with lots of spices, condensed milk, and egg until thick and creamy. Pumpkin puree is folded in, and then this rich filling is poured into a graham cracker crust. The fridge does the rest. Garnish with whipped cream and candied ginger. Give it a try you will add to your top 10 pie list

INGREDIENTS

* 1 (9 inch) prepared graham cracker crust
* 1 (.25 ounce) package unflavored gelatin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (14 ounce) can sweetened condensed milk
* 2 eggs, beaten
* 1 (15 ounce) can pumpkin puree

DIRECTIONS

1. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Cajun Spiced Roasted Pumpkin Seeds

Double or triple this roasted pumpkin seed recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.


Ingredients:

1 cup pumpkin seeds
1 scant teaspoon Cajun seasoning, or to taste
paprika, for more color, if desired
a little salt, depending on saltiness of the seasoning
2 dashes Worcestershire sauce
1 tablespoon melted butter or vegetable oil

Preparation:
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!

Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into seeds until well blended and coated.

Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

MAMA'S PUMPKIN BREAD

INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cups vegetable oil
5 eggs
2 cups canned pumpkin puree

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
1. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt, and spices.
2. Stir the oil, eggs and pumpkin.
3. Stir the flour mixture into the pumpkin mixture until just blended.
Pour batter into prepared pans.
Bake in preheated oven for 1 hour 20 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.

Try 1/2 cup chopped dates or 1/2 chopped Pecans or both

AUTUMN HARVEST COOKIES

This cookies are yummy give them a try.

INGREDIENTS

1 cup softened butter
1/2 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
1/2 cup chopped pecans
1 cup dried cranberries


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
3. In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, pecans and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Makes 42 cookies