Pumpkin Cheesecake This is another pumpkin recipe I've been making for years. It's the best pumpkin cheese cake I've ever had. Again, I substitute an all natural no preservative brand for things like the sour cream, evaporated milk, etc.
Pumpkin fluff: mix a box of vanilla instant pudding with a can of pumpkin and then fold in 8 oz. cool whip. Serve alone, with fruit slices, frozen between 2 graham crackers or frozen in graham cracker pie shell.