Pumpkin Bars

1 box gingerbread cake mix
1 egg
1 stick butter

Mix all ingredients together and press into a greased 9 x 13 inch baking dish.

8 oz cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz) box powdered sugar
1 teaspoon cinnamon

Mix all ingredients well and pour on top of gingerbread mixture. Bake at 350 degrees for 40 to 45 minutes. Serve with whipped topping.

Happy Thanksgiving!

Carmel Apple Crunch Pie

4 Granny Smith apples, peeled, cored and sliced
2/3 cup plus 2 tablespoons all-purpose flour
1 (9-inch) deep dish frozen pie crust, thawed
25 caramel candies
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 stick of butter, softened (not melted)
1/2 cup chopped walnuts

In large bowl combine apples and 2 tablespoons flour. Toss well to coat apples and then spoon into pie crust. In a medium microwave safe bowl combine caramels and water and then microwave for 1 minute, stir then microwave an additional 30 seconds or until caramels are melted. Pour caramel over apples. In another bowl combine remaining 2/3 cup flour, sugar, cinnamon and butter until crumbly. Mix in walnuts. Sprinkle over pie and place on baking sheet. Bake at 375 degrees for 40 to 45 minutes. Serve warm with vanilla ice cream.

Pumpkin Spice Pancakes with Cinnamon Cream

2 1/3 cups original mix Bisquick
1/3 cup canned pumpkin
1 1/4 cup milk
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs

Mix all ingredients well and then cook on non-stick skillet or griddle over medium-high heat. Serve with butter, warm maple syrup and cinnamon cream. Serves 6.

Cinnamon Cream
1 cup heavy whipping cream
1 tsp cinnamon
1/4 cup powdered sugar

Pour ingredients in a glass jar with tight fitting lid. Have children shake jar until thick cream forms! Spoon over top of pancakes.