FIVE INGREDIENT COOKING: National Pumpkin Day Oct. 26

Pam Griffin
Pumpkin Dip

Pumpkin Dip

1 (15 oz.) solid pack pumpkin

1 (5 oz.) instant vanilla pudding

1 tsp. cinnamon

1 tsp. nutmeg

1 (16 oz.) Cool Whip

Mix pudding, pumpkin and spices. Fold in Cool Whip. Chill.

Serve with vanilla wafers, ginger snaps and/or sliced apples.

Pumpkin Spice S’mores Cracker Candy

12 sheets of cinnamon graham crackers

3/4 cup butter

3/4 cup brown sugar

1 (8-oz.) package pumpkin spice marshmallows

1 1/2 cups white chocolate chips

1 cup toasted pecans

Preheat oven to 350. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.

Toast pecans for 4-5 minutes on a baking sheet. Meanwhile, in a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil, about 4-6 minutes.

Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle marshmallows, white chocolate chips, and toasted pecans over the crackers.

Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.

Cool completely before serving. Lift from pan using foil edges; cut into bars.

Buttermilk Pumpkin Pancakes

3 cups flour

1 1/2 tsp. salt

1 1/2 tsp. baking soda

1 qt. buttermilk

1/2 cup butter

1 1/2 cups canned pumpkin

Mix all ingredients in a large bowl.

Ladle mixture onto hot skillet and cook until bubbles begin to form on the surface.

Flip pancakes over, cooking other side until nicely browned. Makes 24, depending on size.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.