Turtle Pumpkin Pie.

Turtle Pumpkin Pie

-Ready made [or home made graham cracker crust]
-Caramel sauce
-Whole pecans
-Large Canned pumpkin filling
-Large Vanilla pudding mix
-Whipped cream

Super Easy! 
-Lay the pecans down flat on the bottom on the pie crust and pour the caramel sauce over the top of it until the tops of the pecans are almost covered. {I put mine in the fridge or freezer until it's cooled. if you don't, it will spill over a lot when you put the pie filling in}
-Mix the whole can of pie filling with the packet of vanilla pudding, keeping 2 tablespoons of the pudding powder aside for the whip cream. Spoon the mixture onto the pie, over the pecans and caramel sauce. Set aside in Fridge and cool again for about 5 minutes.
-Mix whip cream with the 2 tablespoons of pudding mix. Just to give the whip cream a little texture and flavor. Spoon over the chilled pie. We have done this for the garnish: sprinkled on crushed pecans, drizzled caramel, or sprinkled on crushed up health bar pieces. Any way is awesome!

{I always chill for another 20+ minutes before serving. just to help the caramel seep into the pecans.}

Pumpkin Bars

Pumpkin Bars

Desser from Amy Twitty
2 cups flour
2 tsp cinnamon
1 16oz can pumpkin
2 tsp baking powder
1 tsp soda
1 tsp salt
1 cup oil
1 1/2 cups sugar
3/4 cups chocolate chips
4 eggs

Mix all together and put into 11x17 pan. Bake 30 minutes at 350 degrees.

Frost with

8 oz cream cheese
half cube butter
1 tsp vanilla
2 cups powdered sugar

Beat until smooth and spread over cooled cake. AND ENJOY!!!

Pumpkin Cheesecake

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Caramel Bars

(recipe from Amy Powell)


CARMEL BARS

- 2 cups all-purpose flour
- 2 cups oats ( quick or rolled)
- 1 1/2 cups brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups butter ( melted)
- 12 ounces milk chocolate chips
- 1 (17 ounce) jars Mrs Richardson's caramel topping

1. Mix flour, oats, brown sugar, baking soda, salt, and melted butter.
2. Press half the mixture into the bottom of a 9x13 pan (coated with
nonstick cooking spray).
3. Bake for 17 minutes at 325 degrees.
4. Remove from the oven and cover equally with chocolate chips and
caramel topping.
5. Crumble the rest of the oat mixture over the top and bake for another
17 minutes at 325 degrees.
6. Cool for at least 3 hours before cutting