In the spirit of Thanksgiving, Jane is sharing a few pumpkin recipes for those who might be looking for a little variation from the good old pumpkin pie.  I hope you enjoy it.

Thanks so much Jane. We certainly are thankful for you.

… and thanks for walking the road with me.


Pumpkin Gooey Butter Cake


1 (18.25-ounce) box yellow cake mix

1 egg

½ cup (1 stick) butter, melted


1 (15-ounce) can pumpkin pie filling

1 (8-ounce) cream cheese, softened

3 eggs

1 teaspoon pure vanilla extract

1 (16-ounce) box confectioners’ sugar

½ cup (1 stick) butter, melted

Preheat oven to 350 degrees.  Lightly grease a 13 x 9 baking pan.

Using an electric mixer, combine cake mix, egg, and butter and mix well.  Pat into the bottom of prepared pan and set aside.  Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla.  Dump in sugar and beat well.  Reduce speed of mixer and add pumpkin pie filling and butter.  Mix well.  Pour filling onto cake mixture and spread evenly.  Bake for 40 to 50 minutes. Do not overbake!  Remove from oven and let cool completely.  Cut into squares.  Yields 20 to 24 squares

Super Simple Pumpkin Muffins

1 (18.25-ounce) box spice cake mix

1 (15-ounce) can pumpkin

1 (12-ounce) bag cinnamon chips

Place cake mix and pumpkin and stir to combine. Fold in cinnamon chips. Spray muffin pan with cooking spray. Fill cups half full of batter. Bake at 350 for 15-20 minutes.

Pumpkin Pudding

1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix

1 can (12 fl. oz.) Evaporated Lowfat 2% Milk

1 can (15 oz) 100% Pure Pumpkin

1 teaspoon pumpkin pie spice

Fat free whipped topping (optional)

BEAT pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired

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