Pumpkin Dip

4 cups powdered sugar 2 8 ounce packages cream cheese 1 30 ounce can pumpkin 2 teaspoons ground cinnamon 1 teaspoon ground ginger In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in regrigerator. Serve with ginger snaps. makes 7 cups

Pumpkin Nut Bread

Dona Foltz 2 cups flour 2 teaspoons baking powder 1/2 teaspoon soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 eggs 1/4 cup butter 1 cup sugar 1 cup pumpkin 1/2 cup milk Cream butter, sugar, eggs, and pumpkin. Add dry ingredients and milk.

Pumpkin Pie

(Keith’s favorite-thus, his childhood nickname-Punkin) 3 eggs ½ cup sugar ½ tsp. ginger ½ tsp. nutmeg ½ tsp. cinnamon ½ tsp. salt 2 cups pumpkin 1 ½ cups milk 1 unbaked pie shell 1 cup whipping cream (whipped, for top of pie) – or Cool Whip Beat eggs lightly; add sugar, spices, salt, and pumpkin. … Read more