Pumpkin Roll

Ingredients (Roll):

3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour
1 cup chopped pecans

Ingredients (Filling):

1 (8oz) cream cheese
2 tablespoons butter
3/4 teaspoon vanilla
1 cup powdered sugar

Directions:

Mix all roll ingredients together and spread onto a cookie sheet. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. When done flip onto damp towel and roll up. Leave rolled up for 4 minutes. Unroll and spread filling over it and roll up again. Wrap in plastic or foil and freeze (helps it stay together easier). Lay out a few hours before wanting to eat.

Pumpkin Cake With Cream Cheese Frosting

Ingredients:

1 (16 oz) can pumpkin
2 cups white sugar
1 cup vegetable oil
1 tsp vanilla
4 eggs, beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup finely chopped walnuts (optional)

Frosting:

1 (3 oz) package cream cheese
6 tablespoons butter, softened
1 tsp vanilla
1 3/4 to 2 cups powdered sugar
3 tsp milk
Chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
3. Add eggs and mix well.
4. Combine dry ingredients, except nuts, and gradually add to pumpkin mixture, beating until well blended.
5. Fold in nuts.
6. Pour into greased 9x13 inch baking dish.
7. Bake 35 to 40 minutes until center tests done.
8. Cool completely before frosting.
9. For the frosting: beat cream cheese, butter, and vanilla until smooth.
10. Gradually add sugar and mix until well combined and smooth.
11. Add milk and beat until the frosting is the spreading consistency you want.
12. Frost cake and sprinkle with nuts if you desire.

Perfect Pumpkin Pie

Ingredients:

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9in) unbaked pie crust

Directions:

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into pie crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.