Turtle Pumpkin Pie

Submitted by: Adrienne

1 graham cracker crust
1 tub cool whip

1/4 c. plus 2 TB caramel topping

1/2 c. plus 2 TB pecan pieces

1 c. milk

2 pkgs (3.4 oz each) instant vanilla pudding

1 c. pumpkin

1 tsp cinnamon

1/2 tsp nutmeg

Pour the caramel into the graham cracker crust until bottom is filled. Sprinkle 1/2 c. pecans on top. Beat milk, pudding, pumpkin and spices. Stir in 1 1/2 c. cool whip. Spread onto crust. Refrigerate for at least 1 hour. Top with rest of cool whip, pecans, and drizzle some caramel.

The crust before the topping

The finished product

Pumpkin Cookies with Penuche Frosting

Submitted by Mom



Cookies

1/2 C. Sugar
1/2 C. packed brown sugar
1 C. margarine or butter
1 C. canned pumpkin
1 tsp. vanilla
1 egg
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/4 tsp. salt
3/4 C. chopped nuts


Frosting

3 T. melted butter
1/2 C. packed brown sugar
1/4 C. milk
1 1/2 to 2 C. powdered sugar

Heat oven to 350 degrees. In a large bowl, beat sugar, 1/2 C. brown sugar and 1 C. Butter until light anbd fluffy. Add pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by round teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Or, until light golden brown around edges. Immediately remove from cookie sheets; cool.

Frosting

In a medium saucepan, combine 3 T. butter and 1/2 C. brown sugar; bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Spread on cookies and devour!