INGREDIENTS:

1 pkg. yellow cake mix (save 1/2 c. for top)
1/2 c. butter, softened
1 egg

TOPPING:

1/2 c. cake mix
1 tsp. cinnamon
1/4 c. white sugar

FILLING:

2 eggs, beaten
1/2 c. milk
1 lg. or 2 sm. cans pumpkin
1 c. brown sugar
1/2 tsp. cinnamon
3/4 tsp. ginger
Pinch of nutmeg

DIRECTIONS:

Mix cake mix and butter like pie crust and add 1 egg. Mix and pat in greased 9×13 inch pan. Spread halfway up sides.

FILLING: Beat eggs, add rest of ingredients. Pour on top of unbaked crust.

TOPPING: Mix cinnamon, sugar, and cake mix. Sprinkle on top of filling. Bake at 350 degrees for 55 to 60 minutes.

INGREDIENTS:

1 1/2 c. mashed pumpkin or squash
3/4 c. brown sugar or honey
1/4 tsp. salt
1/2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. milk, scalded
1/2 c. cream
Pie shell, unbaked

DIRECTIONS:

Bake at 450 degrees for 10 minutes. Reduce to 350 degrees for 30 to 35 minutes or until filling is set.

INGREDIENTS:

1 1/2 c. cold milk
1 (4 serving size) pkg. vanilla instant pudding
1 (8 oz.) container Cool Whip
1 c. chopped pecans
1 c. gingersnaps, chopped
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 graham cracker crust

DIRECTIONS:

Beat milk and pudding in bowl for 1 minute. Let stand 5 minutes. Fold in Cool Whip and remaining 4 ingredients. Spoon into crust. Freeze until firm. To serve, let stand at room temperature 10 minutes to soften.