Pumpkins! Pumpkins! I see Pumpkins!!

Its that time of year.....Pumpkins everywhere. Its Fall...my favorite season of the year!!! Why you may ask...well I do love the colors, the warmth of family and friends getting together to celebrate, the change in the weather, the leaves changing their colors....well not too much here in Florida, but you know what I mean. And of course its the season Mark and I were married.
So, without further ado I'd like to share some recipes with you that I've come upon. Perhaps I'll try one of these this Fall Season for one of our gatherings.

Pumpkin Pie Milk Shake

1 qt. (4 cups) milk
1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
1/2 cup vanilla ice cream, softened
1 tsp. pumpkin pie spice

PLACE all ingredients in large pitcher with tight-fitting lid; cover. Shake vigorously 1 minute or until well blended.
POUR evenly into 4 glasses. Serve immediately. (Mixture thickens as it stands. Thin with additional milk, if desired.)

Pumpkin Pie Bars

1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.

Frozen Pumpkin Dessert

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
3 Tbsp. brandy (optional)
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup chopped PLANTERS Slivered Almonds

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.
REMOVE 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.
FREEZE 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.

Pumpkin Pie

2 HONEY MAID Graham Pie Crusts (6 oz. each)
3 eggs, lightly beaten, divided
1 can (29 oz.) pumpkin
1-1/2 cups half-and-half
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1-1/2 tsp. pumpkin pie spice
1 tsp. ground ginger

PREHEAT oven to 400°F. Brush crusts lightly with some of beaten eggs. Bake 4 min. Meanwhile, mix remaining ingredients until well blended.
POUR pumpkin mixture evenly into crusts.
BAKE 15 min. Reduce oven temperature to 350°F. Continue baking 40 to 45 min.
or until knife inserted in centers comes out clean. Cool completely.

Streusel-Topped Pumpkin Pie

1-1/4 cups cold milk
1 cup canned pumpkin
2 pkg. (4-serving size each) JELL-O Cheesecake Flavor Instant Pudding & Pie Filling
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/4 cup chopped PLANTERS Walnuts
2 Tbsp. brown sugar
1 tsp. butter or margarine

ADD milk to pumpkin in large bowl; stir with wire whisk until well blended. Add pudding mixes and spice. Beat 2 minutes or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Spoon into pie crust.
REFRIGERATE 4 hours or until set. Meanwhile, place walnuts, brown sugar and butter in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until hot bubbly, stirring after 1 minute. Cool.
SPRINKLE walnut mixture over pie just before serving. Top each serving with a dollop of the remaining whipped topping.

Special Thanks to Kraft Foods.....for these yummy desserts.