Combine the ingredients well and bring to a boil, stirring frequently. Reduce heat and simmer uncovered for 15 minutes or until thick. Refrigerate for at least 1 hour. Serve on English muffins or any type of bread or muffin. Yields 1 1/4 cups. Betty Mayo, Huntsville, Mo.

Pumpkin Cream Pie
2 cups cold milk
2 pkgs. (4-serving size) instant vanilla pudding
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1 cup Cool Whip
1 9-inch pie shell, baked

Combine milk, pudding mix, pumpkin pie spice and Cool Whip in a deep, narrow bottom bowl. Beat at lowest speed of mixer for 1 minute. Pour into pie shell. Chill until setÑat least 3 hours. Garnish with additional Cool Whip. Yields 8 servings. Sheryl Riley, Unionville, Mo.

Pumpkin Pancakes
2 cups Bisquick
2 tbls. brown sugar
2 tsp. cinnamon
2 eggs
1/2 cup cooked or canned pumpkin
2 tbls. vegetable oil
1 tsp. vanilla extract
Maple syrup

Combine Bisquick, brown sugar and cinnamon. In separate bowl, combine eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well. Pour batter by 1/3 cup onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yields 1 dozen. Lizzie Miller, Clark, Mo.

Pumpkin Trifle
4 cups unfrosted spice cake, crumbled
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1 (16 oz.) can pumpkin
2 1/2 cups cold milk
4 (4 oz.) pkgs. instant
butterscotch pudding
1 (12 oz.) carton Cool Whip

Set aside 1/4 cup of crumbs for topping. Divide remaining crumbs into four portions; sprinkle one portion into bottom of a trifle bowl or large serving bowl. Combine spices, milk, pumpkin and pudding mix; mix until smooth. Spoon half into serving bowl. Sprinkle with second portion of crumbs. Spoon half of whipped topping into bowl. Sprinkle with third portion of crumbs. Top with remaining pumpkin mixture, then crumbs and remaining whipped topping. Sprinkle reserved crumbs on top. Cover and chill at least 2 hours. Yields 12 to 15 servings. Miriam D. Yoder, Clark, Mo.

Pumpkin Fudge
3 cups sugar
2/3 cup evaporated milk
3/4 cup oleo
1/2 cup pumpkin, solidly packed
1 tsp. pumpkin pie spice
2 cups butterscotch chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1/2 cup chopped walnuts or pecans

Combine sugar, evaporated milk, oleo, pumpkin and spice in a heavy saucepan. Cook to 240° on candy thermometer (softball stage). Remove from heat. Add butterscotch chips, marshmallow cream, vanilla and nuts; mix well. Pour into buttered 9x13-inch baking pan. Cool and cut into squares. Yields 2 1/2 pounds. Anita Milligan, Bethany, Mo.

Pumpkin Cookies
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 cup canned pumpkin
2 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup pecans, chopped
Carmel frosting:
3 tbls. brown sugar
2 tbls. butter
3 tbls. milk
2 cups confectioners' sugar

In large mixing bowl, cream butter and sugars. Beat in eggs. Add pumpkin and vanilla. Combine flour baking powder, baking soda, cinnamon and salt. Gradually add to creamed mixture. Stir in pecans. Drop by rounded teaspoon a full 2 inches apart on ungreased cookie sheet. Bake at 350° for 11 to 13 minutes, or until edges are lightly browned. Remove to wire racks to cool.
Frosting:
In a small sauce pan, bring brown sugar and butter to a boil. Cook and stir over medium heat for 1 minute. Remove from heat; cool for 10 minutes. Transfer to a large bowl. Beat in milk and enough confectioners' sugar to achieve spreading consistency. Frost cookies. Yields 5 dozen, Maudie Burden, Centerview, Mo.

Pumpkin Cheesecake
Crust:
1 cup graham cracker crumbs
1 tbls. sugar
4 tbls. margarine, melted
Filling:
2 pkgs. (8 oz. ea.) cream cheese, softened
3/4 cup sugar
1 (15 oz.) can pumpkin
1 1/4 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
Topping:
2 cups sour cream
2 tbls. sugar
1 tsp. vanilla extract
12 pecan halves

Crust:
Combine crust ingredients. Press into bottom of a 9-inch spring form pan; chill.
Filling:
Beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time beating well after each. Pour into crust. Bake at 350° for 50 minutes. Topping:
Combine sour cream, sugar and vanilla. Spread over filling, return to oven for 5 minutes. Cool on rack then chill overnight. Garnish each slice with a pecan half. Yields 12 to 16 servings. Marlo Bockting, Morrison, Mo.

Sour Cream Pumpkin Coffee Cake
Batter mix:
1/2 cup margarine
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 3/4 cups solid pack pumpkin
1 egg, slightly beaten
1/3 cup sugar
1 tsp. pumpkin pie spice
Streusel:
1 cup brown sugar, packed
2 tsp. cinnamon
1/3 cup margarine
1 cup nuts, chopped

Cream margarine, sugar and vanilla. Add eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to margarine mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon 1/2 of batter in a 13x9-inch pan; spread to corners. Streusel:
Cut brown sugar, margarine and cinnamon together until blended. Stir in nuts. Sprinkle 1/2 of streusel over batter. Spread remaining pumpkin mixture over streusel. Sprinkle remaining streusel on top. Bake at 350° for 50 to 60 minutes. Yields 8 to 10 servings. Dortha Strack, Cape Girardeau, Mo.