Pumpkin Dip 4 oz. cream cheese 1/2 c. marshmallow cream 1/2 can pumpkin (15 oz. can) 2 T. brown sugar 1 t. Cinnamon Plus Spice Blend 1 c. Cool Whip Soften cream cheese and mix with marshmallow cream, pumpkin, brown sugar, and spice blend. Fold in Cool Whip. Serve with apple slices, Graham Cracker Sticks, and Gingersnaps. Pumpkin Tiramisu 1/4 c. pure maple syrup 1 T. pecan liqueur 1/2 c. of Pumpkin 1 1/2 t. Cinnamon Plus Spice Blend 2 T brown sugar 1/4 t. salt 2 c. Cool Whip (divided) 4 oz. cream cheese 1 T. powdered sugar 1 3-oz. package of ladyfingers 1. Line 9x5x3 loaf pan with plastic wrap; set aside. In a small bowl combine maple syrup and liqueur; set aside. 2. For filling; combine pumkin, spice blend, brown sugar and salt. Fold in 1 c. Cool Whip. 3. For topping; combine softened cream cheese and powdered sugar. Fold in 1 c. Cool Whip. 4. To assemble: Place half of the ladyfingers in bottom of loaf pan lined with plastice wrap. Drizzle half of syrup mixture over ladyfingers. Spread half of pumpkin mix on top. Layer with the rest of the ladyfingers, drizzle with remaining syrup and top with remaining pumkin mixture. Spread on topping and chill for 8 to 24 hours. 5. Use the plastic wrap to lift tiramisu out of pan. Place on serving platter and sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Serves 6 Pumpkin Pie a la Easy Crust: 1 1/4 c. all-purpose flour 3/4 c. quick or old-fashioned oats 1/2 c. packed brown sugar 1/4 c. chopped pecans 2/3 cup butter, melted Preheat oven to 350 degrees Mix above ingredients together and press into bottom of Large Stoneware Bar Pan. Bake 15 minutes. Filling: 4 eggs 2-15 oz. cans of pumpkin 2 cans sweetened condensed milk 3 1/2 t. Pantry Cinnamon Plus Spice Blend 1 t. salt Lightly beat eggs. Whisk in pumpkin, sweetened condensed milk, spice, and salt. Pour over baked crust. Bake for 30-35 minutes or until filling is set.