Pumpkin "R" Us

I was tired of the standard pumpkin pie so I decided to try two new recipes.  One was brought to my families Thanksgiving celebration on Thursday and the other to Leon's on Saturday.  The recipes are very different but both have one common ingredients .....pumpkin.  I could eat pumpkin all year around but don't.  I love any type of squash so this time of year is one of my favorite time with squash being plentiful.   Okay I am rambling so here is recipe #1:
Triple Layer Pumpkin Spice Pie
2 cups of cold milk                                   1 tub (8 oz.) Cool Whip thawed
2 pkg. (4 servings size each) Jell-o Pumpkin Spice flavor Instant pudding & pie filling
1/4 tsp. ground cinnamon                          1 Graham Cracker Pie Crust
1/2 cup pecans halves                              1 tsp. honey
BEAT milk, pudding and cinnamon until well blended.  Spread 1 1/2 cups onto bottom of crust.
ADD 1 1/2cups of Cool Whip to remaining pudding mixture; stir gently.  Spread over layer in crust, top with remaining Cool Whip.
REFRIGERATE 1 hour.  Meanwhile cook pecans & honey in skillet on medium-low heat  2 to 4 minutes or until pecans are caramelized, stirring frequently.  Spread onto sheet of wax paper. Cool. Sprinkle over pie just before serving.  Store leftovers in the refrigerator. Makes 10 servings.

Recipe # 2
Spiced Pumpkin Cheesecake
32 Pecan Sandies, finely crushed                1/4 cup of butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened      1 cup of sugar
1 can (15 oz.) pumpkin                                1 tbsp. pumpkin pie spice
tsp. vanilla                                                4 eggs
Heat oven to 325.  Mix crumbs with melted butter and press onto bottom and 1 inch up the sides of a 9 inch springform pan.  Beat cream cheese and sugar with mixer until well blended.  Add pumpkin, spice & vanilla, mix well.  Add eggs , 1 at a time, mixing after each until blended.  Pour into crust.  Bake 1 hour & 20 minutes to 1 hour & 30 minutes or until center is almost set.  Loosen cake from rim of pan.  Cool before removing rim.  Refrigerate 4 hours

Thanksgiving is a good time to spread a little mmmmmmmmmmmmmmmmmm