TARA McGUIRE / HOME COOK
Pumpkin Pie Dip
1 pkg. 8 oz. cream cheese, softened
2 cups powdered sugar
1 can pumpkin PIE filling
1 tsp cinnamon
½ tsp ginger
Beat cream cheese and sugar until smooth. Add pie filling, cinnamon and ginger, mixing well. Cover and chill 8 hours. Serve with gingersnaps, apples/pears cored and sliced!
Pumpkin Dump Cake
16 oz. canned pumpkin (not PIE filling)
½ cup sugar
1 tsp cinnamon
1 12 oz. can evaporated milk
1 egg
1 yellow cake mix
2 sticks melted butter
Chopped pecans (optional)
Mix pumpkin, sugar, cinnamon, evaporated milk and egg until well combined. Pour into a greased 9x13 pan. Sprinkle the yellow cake mix over the pumpkin mixture. Pour melted butter on top of that and then top with chopped pecans. Bake for 1 hour at 350¢ª. ENJOY!
