Hand decorated mini pumpkins from Pumpkin Patch Pals

Ginger Pumpkin Mousse

4 eggs
7 Tbsp sugar
1 Tbsp unfavored gelatin
1 ½ cup pureed pumpkin
¾ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 cup heavy cream
Directions:
Beat eggs with sugar until thick. Add gelatin and blend. Mix in pumpkin & spices. Chill until it begins to set. Whip heavy cream into soft peaks. Fold into the pumpkin mixture. Chill 4 hours and serve.

Pumpkin Bars

Makes: 9 x 13

Add: 1 cup brown sugar
1 cup white sugar
Mix with ½ cup melted butter

Beat 4 eggs and add to 1 tsp. vanilla
2 ½ tsp. pumpkin pie spice
½ tsp. salt

Mix thoroughly
Add the melted butter and sugar mixture plus 1 ½ -2 cups pumpkin to the egg mixture.
Mix thoroughly
Add 1 ½ cups flour
1 tsp baking soda
1 tsp baking powder
½ cup raisins-optional
½ cup chopped nuts-optional
Mix thoroughly
Grease baking pan and pur in batter.
Bake at 375 Degrees for 20 minutes
When cooled, you may finish with cream cheese frosting, or sprinkle powdered sugar.

Pumpkin Pie

3 eggs
1/3 cup sugar
1/3 cup brown sugar
2 cups pureed pumpkin
1 tsp ground ginger
1 ½ tsp cinnamon
½ tsp ground cloves
½ tsp ground allspice
¼ tsp ground cardamom
Pinch of salt
¾ cup heavy cream
¾ cup half & half
½ recipe piecrust
Pecan halves (garnish)
Preheat oven to 450 Degrees

Beat eggs and both sugars until light. Stir in pumpkin, spices, and salt. Mix thoroughly. Stir in cream and half & half. Roll out pastry and line a 9 inch pie pan. Pour in filling. Bake pie at 450 Degrees for 8 minutes, then reduce heat to 325 Degrees and bake for 40- 45 minutes, or until a knife comes out clean.

Pumpkin Roll

1 cup sugar
¾ cup flour
3 eggs
½ tsp cinnamon
1 tsp baking soda
2/3 cup pureed pumpkin

Mix well and pour into a 12 x 18 " waxed paper lined jellyroll pan. Bake 15 minutes at 375 Degrees. Dust a cotton kitchen towel with powdered sugar. Remove from oven and flop onto the kitchen towel, and remove the wax paper. Roll the towel and the pumpkin roll together and let them cool. While cooling mix together the cream cheese frosting:

8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
2 Tbsp butter

Unroll pumpkin roll, and frost with cream cheese frosting. Again roll up pumpkin roll and the frosting (without the towel) and wrap in foil. Refrigerate until serving. Dust with powdered sugar before slicing. Slice in ½ " slices.