Two Pumpkin Yummies

Pumpkin Fluff Dip

1 15 oz. can of Pumpkin
1 3.4 oz. box JELL-O
Vanilla Pudding (Instant)
1 tsp. pumpkin pie spice
1 8 oz. tub of Cool Whip

Mix first three ingredients
together in a large bowl.
Whisk until blended. Stir
in the Cool Whip.
Refrigerate 1 hour.
Makes 32 servings,
2 T each

Serve in a fresh hollowed
out pumpkin with Ginger-
snaps or Cinnamon
Graham Crackers.

Pumpkin Pancakes

The Porch Swing Bed
and Breakfast- Parkville,
MO

4 C  Flour
6 T  Brown Sugar
4 tsp  Baking Powder
2 tsp  Baking Soda
2 tsp  Allspice
2 tsp  Cinnamon
1 tsp Ginger
1 tsp Salt
3 C Milk
2 C Pumpkin Puree
2 eggs beaten
4 T Vegetable Oil
4 T Vinegar

In one bowl, mix dry
ingredients together.
In another bowl mix
together the wet
ingredients.
Blend together until
lumps disappear. Drop
batter by 1/4--1/3 cup 
onto hot griddle.
Turn when edges dry
and bubbles form.

**This is a large batch so
plan accordingly.

Enjoy one or both of these
recipes.


~Keep on Dreaming~