For Crust less Pumpkin Pie

GETTING READY

1. Preheat the oven to 350 degrees F.

MAKING

1. In a large bowl, combine eggs, pumpkin, evaporated milk, sugar, spice and salt.

2. Pour the mixture into an ungreased 13"x9" baking pan. Sprinkle dry cake mix and nuts on top.

3. Drizzle with butter; do not stir.

4. Bake in the oven for 45 minutes to one hour, test with a toothpick to check if the pie is completely cooked.

SERVING

5. Serve with whipped cream topping, sprinkled with nuts and cinnamon.

For Gingerbread Pumpkin Bars

GETTING READY

1. Preheat the oven to 350 degrees F.

MAKING

2. In a large bowl, beat together sugar, butter and mild molasses, until creamy.

3. Add in the flour, baking soda and pumpkin spice. Mix well on low speed.

4. Measure out ¾ cup of mixture and place in a bowl, add in the quick cooking oats to it and mix well. Set aside.

5. Place the remaining mixture over ungreased 15"x10" jelly roll pan. Press with a spatula and set aside.

6. For the filling – in a large bowl, beat together all the ingredients for the filling except the eggs.

7. Add in the eggs and mix well.

8. Pour the filling over crust mixture and spread within ¼ “of edges. Sprinkle reserved oat mixture on top.

9. Bake in the oven for 25 – 30 minutes, until golden.

10. For the glaze – in a large bowl, combine all the ingredients for the glaze and beat on medium speed.

11. Gradually add in the half and half.

FINALIZING

12. Drizzle the glaze over the bread.

SERVING

13. Slice the gingerbread and serve.