So I am not making these anytime soon, but I thought others might like them since it is getting to be that time of year.

Magic Pumpkin Pie

375* 1 hour

2 cups pumpkin
1 1/3 cup Eagle Brand
1 egg
¼ to ½ tsp. salt
½ tsp. nutmeg
½ tsp. ginger
¾ tsp. cinnamon

Mix together and turn into unbaked 9” pie crust. Bake about 1 hour or until knife inserted in center comes out clean.

Pumpkin Dip

2-3.4 oz. package vanilla instant pudding
1 1/3 cups cold milk
1-16 oz. can solid pack pumpkin
1 ½ tsp. ground cinnamon
1 ½ tsp. pumpkin pie spice (or ½ tsp. each ground ginger, cloves and nutmeg)
2 cups whipped topping
Gingersnap cookies

Beat pudding mix and milk together. Add pumpkin and spices and mix well. Fold in whipped topping.

Serve with gingersnap cookies.

Pumpkin Seeds

300* 1 1/2 hours

Clean and dry 2 cups pumpkin seeds. Mix with 1 ½ tbsp. melted margarine or salad oil and ¼ tsp. salt. Spread on shallow sheet and bake stirring occasionally.