Love Pumpkin!

Famous Pumpkin Pie
Ingredients:
1 unbaked 9 inch (4 cup volume) deep dish pie shell
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
Directions:
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar/spice mix. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees bake for another 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or chill. Do not freeze.

Frosted Pumpkin Gems
Makes 7 dozen
Ingredients:
1 can (15 oz) solid pack pumpkin
3 eggs
1/2 cup vegetable oil
2 tsp ground cinnamon
1 tsp baking soda
1 pkg (18 1/4 oz) yellow cake mix
1 to 2 cans (12 oz each) whipped cream cheese frosting
Directions:
In a mixing bowl, combine the pumkin, eggs, oil, cinnamon and baking soda. Add cake mix; beat on low speed for 1 minute or until combined. Beat on high for 2 minutes.
Fill paper lined miniature muffin cups two thirds full. Bake at 350` for 12 to 16 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Spread with frosting.

Layered Pumpkin Dessert
Makes 9 to 12 servings
Ingredients:
1 pkg (15 oz) Hostess Twinkies (10)
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (8 oz) frozen nondairy whipped topping, thawed, divided
2 pkgs (3.4 oz each) instant vanilla pudding
1 can pumpkin (15 oz)
1 1/2 tsp pumpkin pie spice
1 cup milk
additional pumpkin pie spice
Directions:
Slice twinkies in half lengthwise and place cream side up, in single layer in 9x3 inch baking dish. Using mixer, blend together cream cheese, powdered sugar and 1/2 of whipped topping until smooth. Spread evenly over twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Maple Pumpkin Muffins
Makes 1 dozen
Ingredients:2 cup all purpose flour
3/4 cup plus 2 Tbsp packed brown sugar, divided
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
3 Tbsp maple syrup, divided
1/2 cup chopped pecans or walnuts
1 (3 oz) pkg cream cheese, softened
TOPPING:
1/4 cup chopped pecans or walnuts
2 tsp brown sugar
Directions:
In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 Tbsp maple syrup; stir into dry ingredients just until moistened. Fold in nuts.
In a small mixing bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
Fill greased or paper lined muffin cups about 3/4 of the way full. Combine topping ingredients; sprinkle over the batter. Bake at 400 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Orange Scented Pumpkin Pie
Makes 8 servings
Ingredients:
5 to 6 lb fresh pumpkin, cut up
2/3 cup packed brown sugar
1 Tbsp grated fresh orange peel
2 tsp pumpkin pie spice
3 eggs, lightly beaten
2 (5 oz) cans evaporated milk
1 (9 inch) piecrust, unbaked
Directions:
1. In a Dutch oven combine pumpkin and enough water to cover. Bring to a boil; reduce heat. Cover and simmer until tender. Drain well. Peel and mash. Use immediately or cover and refrigerate for up to 3 days.
2. Preheat oven to 375 degrees.
3. In a large mixing bowl stir together 2 cups mashed pumpkin, brown sugar, orange peel and pumpkin pie spice. Add eggs, stir just until combined. Gradually stir in evaporated milk.
4. Place piecrust on oven rack. Carefully pour pumpkin mixture into pie crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool on a rack for 2 hours. Store, covered, in the refrigerator.

Pumpkin Apple Muffins With Streusel Topping
Makes about 1 1/2 dozen
Ingredients:
2 1/2 cups all purpose flour
2 cups sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
TOPPING:
1/4 cup sugar
2 Tbsp all purpose flour
1/2 tsp ground cinnamon
1 Tbsp butter
Directions:
In a large bowl, combine the first five ingredients. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper lined muffin cups three fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 tsp over each muffin. Bake at 350`F for 30 to 35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Pumpkin Cake Roll
Makes 10 servings
Ingredients:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup biscuit/baking mix
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1 cup chopped nuts
powdered sugar
FILLING:
6 oz cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 tsp vanilla extract
Directions:
In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice and nutmeg; add to egg mixture and mix well. Line a 15x10x1 inch pan with waxed paper; grease and flour the paper. Spread batter evenly in pan. Sprinkle with nuts. Bake at 375`F for 13 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Turn cake onto a linen towel dusted with powdered sugar. Remove paper; roll up cake in towel, starting with short side. Cool on wire rack. For filling, in mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up; place seam side down on platter. Refrigerate until serving.

Pumpkin Caramel Pound Cake
Ingredients:
CAKE
nonstick cooking spray
2/3 cup shortening or 2/3 cup Crisco stick
1 stick butter, softened
3 cup sugar
3/4 cup Smuckers hot caramel ice cream topping
1 cup canned pumpkin
5 eggs
3 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each: ginger, cloves, allspice
1/8 tsp nutmeg
1/2 tsp pumpkin pie spice
GLAZE
2 cups powdered sugar
3 Tbsp Smuckers hot caramel ice cream topping
4 tsp water (more as needed to thin)
1/4 cup finely chopped walnuts
Whipped cream (optional)
Directions:
Preheat oven to 350 f. Thoroughly spray 10 inch tube pan or 12 inch bundt pan with cooking spray. In bowl of eletric mixer, beat shortening, butter and sugar on medium speed until well blended. Beat in caramel topping and pumpkin. Beat in eggs, one at a time. In a separate medium bowl, combine flour, baking powder, salt, and spices; stir to combine. Add dry ingredients to pumpkin mixture and beat on medium speed for 2 minutes. Scrape batter into prepared pan and smooth top (note: pan will be full). Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; then remove and cool completely.
Glaze: In a medium mixing bowl, whisk together powdered sugar, Smuckers topping and water. Drizzle over top of cooled cake; sprinkle with finely chopped walnuts. Serve with whipped cream if desired.
Note: cake is best when made a day ahead.

Pumpkin Cheesecake Tarts
Makes 12 servings
Ingredients:
2/3 cup (about 15) crushed ginersnap cookies
2 Tbsp butter or margarine, melted
1 pkg (8 oz) cream cheese, softened
1 cup Libby's 100% pure pumpkin
1/2 cup granulated sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
2 large eggs
2 Tbsp sour cream (optional)
2 Tbsp Nestle Toll House semi sweet chocolate morsels (optional)
Directions:
Preheat oven to 325 degrees. Paper line 12 muffin cups.
Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each prepared muffin cup. Bake for 5 minutes.
Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffins cups, filling 3/4 full.
Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in small, heavy duty plastic bag. Microwave on high (100%) power for 20 seconds; knead. Microwave at additional 10 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

Pumpkin Cheesecake With Sour Cream Topping
Makes 12 to 14 servingsIngredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 pkg (8 oz each) cream cheese, softened
1 cup packed brown sugar
1 can (15 oz) solid pack pumpkin
2 Tbsp cornstarch
1/2 tsp ground nutmeg
1 1/4 tsp ground cinnamon
1 can (5 oz) evaporated milk
2 eggs
TOPPING:
2 cups (16 oz) sour cream
1/3 cup sugar
1 tsp vanilla extract
additional ground cinnamon
Directions:
In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up the sides of a greased 9 inch springform pan. Bake at 350`F for 5 to 7 minutes or until set. Cool for 10 minutes. In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, nutmeg and cinnamon; mix well. Gradually beat in milk and eggs just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350`F for 55 to 60 minutes or until center is almost set. Combine the sour cream, sugar, and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.

Pumpkin Chip Cookies
Makes 10 dozen
Ingredients:
1 1/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 oz) solid pack pumpkin
1 egg
1 tsp vanilla extract
4 cups all purpose flour
2 cups quick cooking oats
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 cups (12 oz) semisweet chocolate chips
Directions:
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350`F for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.

Pumpkin Pecan Pound Cake With Creamy Vanilla Sauce
Makes 12 servings
Ingredients:
CAKE:
1 cup butter
2 cups sugar
4 eggs
1 (15 oz) can pure pumpkin
2 tsp vanilla extract
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup chopped pecans
SAUCE:
1 cup sugar
3 Tbsp butter
3/4 cup evaporated milk
1/8 tsp salt
1 egg, beaten
1 1/2 tsp vanilla extract
Directions:
1. Heat oven to 350`F. Grease and flour 12 cup bundt pan. In large bowl, beat 1 cup butter at medium speed until creamy. Beat in 2 cups sugar 4 to 5 minutes or until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Beat in pumpkin and 2 tsp vanilla until combined. Mixture will look curdled.
2. In another large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and 1/4 tsp salt. At low speed, slowly beat into pumpkin mixture. Fold in pecans.
3. Spoon into pan. Bake 60 minutes or until cake pulls away slightly from sides of pan and wooden skewer inserted in center comes out clean.
4. Place 1 cup sugar, 3 Tbsp butter, evaporated milk and salt in heavy medium saucepan; heat over low heat until sugar is dissolved and butter is melted, stirring occasionally.
5. In medium bowl, whisk together 1 egg and 1 1/2 tsp vanilla. Slowly whisk in sugar mixture. Return to saucepan. Increase heat to medium; cook 8 minutes or until mixture coats back of spoon, whisking constantly. Serve with cake.

Pumpkin Pie Squares
Makes 16 to 20 servings
Ingredients:
1 cup all purpose flour
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup butter
FILLING:
2 cans (15 oz each) pumpkin
2 cans (12 oz each) evaporated milk
4 eggs
1 1/2 cups sugar
2 tsp ground cinnnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp salt
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp butter, softened
Directions:
Combine the first four ingredients until crumbly; press into a greased 13x9 x2 inch baking pan. Bake at 350`F for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. For topping, combine brown sugar, pecans and butter; sprinkle over top. Bake 15 to 20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

Pumpkin Roll With Cream Cheese Filling
Makes 10 servings
Ingredients:
powdereed sugar
3/4 cup flour
1/2 tsp each: ground cinnamon, ground cloves, baking powder, and baking soda
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
FILLING
1 (8 oz) pkg cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp butter or margarine, softened
1 tsp vanilla extract
Directions:
1. Preheat ovento 375 f. Grease 15x10 inch jelly roll pan; line with waxed paper. Grease and flour paper. Sprinkle linen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully pell off paper. Roll up cake and towel together, starting with narrow end. Sool on wire rack.
4. Beat cheese, powdered sugar, butter, and vanilla in mixer bowl until smooth. Unroll cake; remove towel. Spread cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar, if desired.

Pumpkin Spice Cake
Makes 12 to 16 servings
Ingredients:
2 pkg (18 1/4 oz each) spice cake mix
6 eggs
1 can (16 oz) solid pack pumpkin
2/3 cup evaporated milk
2/3 cup vegetable oil
2 cups (12 oz) vanilla baking chips
2 cans (16 oz each) vanilla frosting
red, yellow and green food paste or liquid food coloring
textured paper towel
2 pastry bags or small heavy duty resealable plastic bags
Pastry tips #5 round and #352 leaf
1 cup flaked coconut
Directions:
In a mixing bowl, combine cake mixs, eggs, pumpkin, milk and oil. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Stir in chips. Fill two greased muffin cups two thirds full. Pour remaining batter into two greased and floured 12 cup fluted tube pans.
Bake at 350`F for 20 minutes for cupcakes and 40 to 45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.
Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three fourths of the frosting. Tint remaining frosting green.
Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes. To create texture, place paper towel over frosting and press lightly, then remove.
Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting; insert leaf tip. Holding bag at a 45` angle, pipe leaves randomly along the vines. Combine coconut with green food coloring; sprinkle around base of cake.
EDITOR'S NOTE:
Cakes must be baked in identical cake pans or baked in two batches.

Pumpkin Spice Frosted Snack Cake
Makes 2 dozen or 24 servings
Ingredients:
1 pkg. (2 layer size) spice cake mix
1 can (15 oz) pumpkin
1 cup mayo
3 eggs
1 pkg (8 oz) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp milk
1 tsp vanilla
1 pkg (16 oz) powdered sugar (about 4 cups)
Directions:
Preheat oven to 350`F. Grease 13x9 inch baking pan; set aside. Beat cake mix, pumpkin, mayo and eggs in large bowl with electric mixer on medium speed until blended. Pour into prepared pan.
Bake 32 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in the refrigerator.

Pumpkin Streusel Muffins
Makes 1 dozen
Ingredients:
1 3/4 cups all purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 egg
1/2 cup milk
1/2 cup canned pumpkin
1/3 cup vegetable oil
1 pkg (3 oz) cream cheese, cut into 12 cubes
STREUSEL:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tsp ground cinnamon
1 Tbsp cold butter
Directions:
In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper lined muffin cups half full. Place cream cheese cube in center of each. Top with remaining batter. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400`F for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Streusel Pumpkin Pie
Makes 2 pies (6 to 8 servings each)
Ingredients:
2 cups all purpose flour
1/4 cup finely chopped pecans
1 tsp salt
2/3 cup plus 1 Tbsp shortening
4 to 5 Tbps water
FILLING:1 can (30 oz) pumpkin pie mix
1 can (14 oz) sweetened condensed milk
1 egg, lightly beaten
STREUSEL:
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/4 cup chopped pecans
1/2 tsp ground cinnamon
3 Tbsp cold butter
Directions:
In a bowl, combine flour, pecans and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9 inch pie plate; place pastry in pie plates. Flute edges and set aside. Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. Bake at 375`F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Refrigerate until serving.

Streusel Topped Creamy Pumpkin Pie
Makes 8 servings
Ingredients:
1 (6 oz) graham cracker pie crust
FILLING:
1 1/4 cup cold milk
1 cup canned pumpkin
2 pkg (4 serving size) cheesecake flavor instant pudding
1 tsp pumpkin pie spice
1 tub (8 oz) frozen nondairy whipped topping, thawed & divided
STREUSEL TOPPING:
1/2 cup chopped walnuts
2 Tbsp brown sugar
1 Tbsp butter
Directions:1. Stir milk and pumpkin in large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping.
2. Spoon into crust. Refrigerate 4 hours until set.
3. Prepare streusel topping. Mix chopped walnuts, brown sugar and butter in small microwaveable bowl. Microwave on high for 2 1/2 minutes or until bubbly, stirring just once. Cool. Sprinkle over refrigerated pie just before serving.
Helpful hints:
Cover streusel topping when in microwave to avoid splatter while cooking.

Turtle Pumpkin Pie
Makes 10 servings
Ingredients:
1/4 cup plus 2 Tbsp caramel topping, divided
1 graham cracker pie crust (6 oz)
1/2 cup plus 2 Tbsp pecan pieces, divided
1 cup cold milk
2 pkg (4 servings size each) vanilla flavor instant pudding & pie filling
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) whipped topping, thawed, divided
Directions:
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator.

Walnut Pumpkin Pie
This quick and easy recipe has been a holiday favorite of Diamond customers for many years. Pecans can be used instead of walnuts for a pecan pie with a new twist.
1 ready-made 9-inch graham cracker piecrust
1 can (15 ounces) solid-pack unsweetened pumpkin
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 egg
1-1/4 teaspoons ground cinnamon
1/2 - teaspoon each ground ginger, nutmeg, and salt
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine
1 cups Diamond Chopped Walnuts

Heat oven to 425. Combine pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg, and salt; mix well. Pour into crust. Bake 15 minutes; remove from oven. Reduce heat to 350.Combine sugar, flour, and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Bake 40 minutes at 350 or until knife inserted comes out clean.

Wiggly Pumpkins
Makes 14 to 16 servings
Ingredients:
2 pkg (6 oz each) orange gelatin
2 1/2 cups boiling water
1 cup cold milk
1 pkg (3.4 oz) instant vanilla pudding mix
candy corn
black licorice and/or gumdrops
Directions:
Dissolve gelatin in water; set aside for 30 minutes. Whisk milk and pudding mix until smooth, about 1 minute. Pour into gelatin; whisk until blended.
Pour into 13x9x2 inch pan coated with nonstick cooking spray. Chill until set. Cut into circles or use a pumpkin shaped cookie cutter. Just before serving, add the candy eyes and mouths.