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Photo of: Pumpkin Mousse

Pumpkin Mousse

Submitted by: Debra Shapiro 
A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com. 
Photo of: Quick and Easy Pumpkin Mousse

Quick and Easy Pumpkin Mousse

Submitted by: Kristin_California 
This pumpkin mousse is fast, easy, and ready in no time. Just fold sweetened whipped cream into melted marshmallows, milk, and pumpkin. 
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Photo of: Pumpkin Mousse Patties

Pumpkin Mousse Patties

Submitted by: Tenderflake® 
Lightly spiced pumpkin mousse fills tender puff pastry shells for an easy holiday dessert with a lovely presentation. 
Photo of: Frost on the Pumpkin

Frost on the Pumpkin

Submitted by: Ruth 
I have been serving this blue ribbon pie for many years and no one who loves pumpkin pie goes home without asking for the recipe! It has all the flavors everyone wants in a pumpkin pie without the heaviness. 
Photo of: Pumpkin Bars I

Pumpkin Bars I

Submitted by: Susan 
These cream cheese frosted bars are made with pumpkin puree, vegetable shortening and are seasoned with cinnamon, nutmeg, ginger and vanilla extract. 
Photo of: Pumpkin Honey Pie

Pumpkin Honey Pie

Submitted by: Star Pooley 
This luscious pie has milk, honey and heavy cream. When nutmeg, ginger, cinnamon and pumpkin puree are added to those sweet and rich ingredients, and all together baked in a prepared pastry, the results are golden brown and heavenly. 
Photo of: Dad's Pumpkin Chiffon Pie

Dad's Pumpkin Chiffon Pie

Submitted by: Jennifer Powell 
Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! 
Photo of: Impossible Pumpkin Pie I

Impossible Pumpkin Pie I

Submitted by: ANITAL 
This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream. 
Photo of: Pumpkin Custard Pie

Pumpkin Custard Pie

Submitted by: SARALAUGHS52 
A hot pumpkin custard filling made with eggs, cream and pumpkin puree is spiced with ginger and cinnamon and baked in a chilled pie crust. 
Photo of: Pumpkin Custard Pie I

Pumpkin Custard Pie I

Submitted by: Carolyn 
The proportions are perfect in this old Amish recipe with just the right amount of sugar, eggs and spices mixed into the pumpkin puree and milk. The thick and creamy filling bakes up deliciously after an hour in the oven. Serve with whipped cream and a sprinkling of candied ginger. 
 
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