Pumpkin Roll

3 eggs
1 c. sugar
3/4 c. flour
3/4 c. pumpkin
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon (or I prefer pumpkin pie spice)

Mix all ingredients together. Grease bottom of a cookie sheet that has sides and cover bottom with a piece of waxed paper, grease again. Flour the waxed paper. Pour batter and sprinkle 1/3 c. chopped nuts (or I use cinnamon chips) on batter if desired.

Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Peel waxed paper off of cake. Fold end of towel over cake and roll up from the short end using the towel as filling. Refrigerate for 1 hour or more.

Filling:
8 oz. cream cheese
3-4 T. butter
1 c. powdered sugar
1/3 c. cream or half/half
1/2 t. vanilla

Mix together until smooth. Unroll cake, spread filling, reroll cake. Place on a platter, cover with plastic wrap and refrigerate until served.

Thanksgiving Delight!

Layers of snow-white whipped cream and spiced pumpkin mousse create a festive dessert for the holiday season. Top with chocolate curls for an elegant presentation.

5 large egg yolks
1 cup(s) sugar
31/2 cup(s) heavy cream
15 ounce(s) canned pumpkin
2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
2 tablespoon(s) dark rum(optional)
1 teaspoon(s) powdered gelatin
3 ounce(s) shaved dark chocolate
DIRECTIONS
1.Fill a large bowl halfway with ice water and set aside.
2.Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula -- about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
3.Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops -- about 8 hours or up to overnight.
4.Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.

Laura King's Pumpkin Pie

2 eggs, slightly beaten but not whipped
3/4 c. sugar
1 t. cinnamon
1/4 t. cloves
1 3/4 c. pumpkin
1/4 t. salt (pinch)
1 t. nutmeg
1 2/3 c. milk

Put eggs, sugar & pumpkin in bowl. Whip and add rest.

425 degrees 15 min or 350 degrees for 45 min.

Pumpkin Cookies

1 large can pumpkin
1 pkg spice cake mix
1 bag choc chips
2 T. flour

Combine, drop onto sheet

bake 350 for 5-7 min.

Pumpkin Dessert

1 pkg. Spice Cake Mix
1/2 Cup milk
3 eggs
1/2 Cup brown sugar
1 square margarine
1/2 Cup oats
1 small can pumpkin (or 1/2 lg. can)
2 Tb. margarine
(optional)--1/2 cup or so of chopped nuts

Pour cake mix into a bowl. Take out 1 cup of dry mix and set aside. To remainder add one egg and square of margarine. Mix well and press into a 9 X 13, greased and floured pan. Combine pumpkin, two eggs and milk. Blend well and pour over cake crust. Take the remaining dry cake mix and cut in 2 Tb. margarine, brown sugar and oats. Sprinkle over the pumpkin mixture. Bake at 350 degrees about 45 minutes, or until set. Sprinkle chopped nuts over the top for the last 15 minutes if desired.