Easy Pumpkin Pudding

Here's a 10 minute pumpkin pudding that'll knock your socks off.

What you need:
1 can of pumpkin
1 box of vanilla pudding (instant)
1 can evaporated milk
1 tsp cinnamon
1 tsp nutmeg

In a bowl, mix together milk and pudding mix on low. Chill for 5 minutes. Add pumpkin and spices. Mix well. Spoon in dessert dishes, top with sweet whipped cream. Refrigerate until ready to serve.

Quick, easy, and satisfying!! This pudding would be perfect in a tart shell or puff pastry shells topped with a dollop of sweetened whipped cream.

Pumpkin Pancakes

I have always loved pancakes. My mom used to make them a lot when I was a kid. I especially loved her homemade maple syrup! It was so delicious! When mom visited just over a year ago, she brought her secret ingredients just so she could make a batch when she made breakfast for the kids.

Here's a couple of recipes for fluffy Pumpkin Pancakes that are irresistible! IHOP has nothing on me!! The pumpkin flavor is very subtle and the cinnamon is the perfect addition. Pair this with your favorite maple syrup, sausage and a cup of coffee and you'll be craving these throughout the autumn months!!

I made them for breakfast and heard, "These are really delicious!" Even my pickiest eaters loved them. The plate was wiped out within a few minutes. Try them, you'll be glad you did!!

Quick and Easy:
2 cups complete pancake mix (the ones where only water is added)

1 1/2 cups water
2/3 cup pumpkin
1 tablespoon cinnamon

Combine pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Don't overmix, batter should be smooth, but some lumps are okay. Spray griddle with nonstick spray or you can use melted butter. Heat over medium heat.

Cook on each side 1-2 minutes...until golden on each side. They'll have just a slight orangey color and will be very fluffy.

From Scratch recipe:
2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil

In a large bowl combine flour and other dry ingredients. In a medium bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat. Cook until golden on each side.

*For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon

Pumpkin Cheesecake

No introduction is really necessary for this one, I know this is a long awaited recipe!! Everyone keeps asking!

You want something to wow them, but still be a little traditional? This is definitely a winner!!
A cookie base creates the perfect balance for the sweet creamy filling. You'll even be amazed at just how easy this recipe is, which already meets my criteria for cooking.

Cheesecake in under an hour?? Oh, yeah! It's possible!!

Cookie Base
1 pouch of oatmeal cookie mix
1/2 cup of chopped nuts (I prefer pecans for this, but walnuts would be good too)
1 stick of cold butter (must be cold to achieve the crumbly consistency you'll need)

For your filling:
2 packages (8 oz each) cream cheese, softened
1 cup white sugar
1 cup of canned pumpkin (not pie mix, I always like just a little bit extra pumpkin, so you can add another 1/4 cup)
2 Tbl. all purpose flour
1 Tbl ground cinnamon
2 tsp ground nutmeg
2 Tbl whipping cream
2 eggs

Directions:
In a large bowl, stir together cookie mix and nuts and cut in butter (you can use a fork) until crumbly.
Press in the bottom of an ungreased pie plate (you'll have a lot of cookie base, so definitely recommend a 9", you can always make this into squares using a 13x9 dish too)
Bake for 10 minutes, then cool slightly.

In a large bowl, mix together cream cheese and sugar until smooth. Add the other ingredients until everything is well blended. Pour over the warm cookie base. Bake 35 to 40 minutes or until set. Cool for 30 minutes, then refrigerate for 2 hours.