More Than Pumpkin Pie

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Cream cheese frosting:
Beat together a 3 ounce package cream cheese, 1/4 cup butter and 1 teaspoon vanilla until smooth. Gradually add 2 cups sifted confectioner's sugar, beating until smooth. Frost bars and sprinkle with additional pecans.

Makes 2 dozen bars.

Pumpkin Surprise
Mix together:
1 large can of pumpkin
1 can evaporated milk
2 cups sugar
2 eggs
2 teaspoons pumpkin pie spice

Place in ungreased 9 x 13″ baking pan.

Sprinkle over top:
1 box yellow cake mix 1 cup chopped pecans

Drizzle:
1 1/2 cubes melted margarine (real butter is even better!) Bake at 350 degrees F for 1 hour. Cool completely before serving. Good by itself or with ice cream.

Pumpkin with Rice Stuffing
Ingredients:
1 5 or 6 lb.pumpkin (make sure there is a stem)
2 Tablespoons butter
1 medium onion (to yield 1/2 cup) - chopped
1 medium celery stalk (to yield 1/2 cup) - sliced
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
1/4 cup raisins or currants
1 teaspoon salt
1/4 teaspoon pepper
2 slices whole wheat bread - cut into cubes
1 cup apple cider

Directions:
Heat oven to 375 degrees F. Cut out lid from top of pumpkin. Remove seeds and fibers from pumpkin. Melt butter in a 10″ skillet over medium heat. Cook onion and celery in butter, stirring occasionally until tender. Stir in remaining ingredients except cider.

Fill pumpkin with rice mixture. Pour cider over rice mixture. Cover with pumpkin lid. Place pumpkin in ungreased 8 x 8″ pan. Bake for about 2 hours or until pumpkin is tender. Let stand 15 minutes. To serve, remove lid and cut pumpkin into wedges.

Serves 6.

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