Pumpkin Pancakes

INGREDIENTS

2 1/2 cup Aunt Jermima Original Pancake Mix
3 tablespoons brown sugar
2 1/2 teaspoon pumpkin pie spice
1 3/4 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vinegar
2 tablespoons vegetable oil

DIRECTIONS

1. In a separate bowl, mix together the milk, eggs, pumpkin, oil, and vinegar. Combine the dry ingredients, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Try maple pumpkin syrup. Mix 1/2 c. pure maple syrup with 1/2 c. or so pumpkin puree and a pinch of cinnamon. Heat it up until warm. Adds the perfect touch to these pancakes!These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

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.