Ingredients:

• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch deep-dish pie shell

Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually add evaporated milk.
Pour into pie shell.
Bake in preheated 425˚ oven for 15 minutes. Reduce temperature to 350˚ F, bake for 40 to 50 minutes. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Pumpkin Cookies:
Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• ½ tsp rum extract
• 3 ¼ cups all-purpose flour, plus more for dusting
• 2 tsp baking powder
• ½ tsp pumpkin pie spice
• ½ tsp salt

Directions:
Preheat oven to 350˚. Line 2 baking sheets with parchment paper.
In a large bowl, beat the butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. In a medium bowl, combine the flour, baking powder, pumpkin spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.
On a lightly floured surface, roll the dough out to ¼-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough. Place the dough on prepared sheets. Bake until the edges are very lightly browned, 8 to 10 minutes. let the cookies cool for 2 minutes. Then remove and cool completely on wire racks.
(found on foodnetwork.com)

Pumpkin Cake:
Ingredients:

• 1 can (29 oz.) pumpkin
• 1 cup sugar
• 1 (13 oz.) can evaporated milk
• 3 eggs
• 4 tsp pumpkin pie spice
• ½ tsp salt
• 1 box yellow cake mix
• ¾ cup butter, softened
• 1 cup pecans

Directions:
Combine pumpkin, sugar, evaporated milk, eggs spices and salt. Beat well.
Pour into greased and floured 9 x 13 inch pan
Sprinkle cake mix over pumpkin mixture then sprinkle on the pecans
Pour melted butter over all
Bake at 350˚ for 50-60 minutes.

Pumpkin Dip:
Ingredients:

• 1 (16 oz.) container frozen whipped topping, thawed
• 1 (5 oz.) package instant vanilla pudding mix
• 1 (15 oz.) can solid pack pumpkin
• 1 ¼ tsp/ pumpkin pie spice

Directions:
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers. (from Allrecipes.com)