Autumn Pumpkin Pudding - individual cups

 1 15-oz can pureed pumpkin (not filling)

1 12-oz can evaporated milk

1 6-oz box vanilla INSTANT pudding

1 tsp pumpkin pie spice

Whisk all ingredients together until smooth.

For graham cracker crust:

1 1/2 cups graham cracker crumbs - or 11 graham crackers, pulverized

3 TBS sugar

7 TBS butter, melted

Stir together crumbs and sugar; stir in melted butter until well mixed.

Place a small spoonful of "crust" in each cup (highball plastic cup or clear dessert cup)

Pour pumpkin pudding in each cup.

Refrigerate until well-chilled.

Serve topped with whipped cream and a dash of cinnamon or sprinkles

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Pumpkin Dump Cake

Ingredients

1 15 oz can pumpkin puree NOT pumpkin pie mix
1 12 oz can evaporated milk
3 large eggs
1 cup sugar
1 tsp ground cinnamon
1 box spice cake mix
1 cup butter, melted (2 sticks)

Instructions
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
In a medium bowl, combine pumpkin puree, evaporated milk, eggs, Sugar and cinnamon until well-combined.
(It will be very runny.)
Pour this pumpkin mixture into the baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Drizzle melted butter over the top.
Bake for about 55-60 minutes.
It might still be just a bit jiggly in the middle when done.
It will continue to set up as it cools.
Let it cool for at least 30 minutes before slicing and serving.

Orange Cream Cheese Spread

1  8-oz cream cheese, softened
3 TBS sugar
2 tsp vanilla
1 tsp grated orange zest
1 - 2 tsp milk

Blend together first 4 ingredients.
Stir in enough milk to make it a spreading consistency.
Serve with pumpkin bread.
(This is a spread, not a frosting)