Links to all things Pumpkin

Seeing as this is autumn and pumpkins are a big part of autumn i'm highlighting some of my favorite recipes.

Alicia sent me the link to this recipe for CrockPot Pumpkin Spice Latte. Oh yum!

Here's the link to my pumpkin bread. I've made this many times and still love it.

Brittany had these links to more pumpkin goodness....
Lauren's pumpkin crisp
Mrs. Southern Bride's pumpkin pie soup
Shaina's pumpkin chocolate chip cookies.

Two people this week have told me that they have never had pumpkin pie!

Do any of you have a good pumpkin pie recipe you want to share?

I want to give these friends their first taste of good ol' pumpkin pie!



Added on Nov. 4th

PHOTO BY: Allrecipes "These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin."

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min
Original recipe yield 12 pancakes

INGREDIENTS

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.