Mini No-Bake Pumpkin Pies

Fall time is here! Time to bring out all of the fall recipes, at least the ones that are incredibly easy to make. You might want to make copies and keep this recipe handy, because people will be asking for it once they try these dreamy pies!

Ingredients:

- .25 oz. package of unflavored gelatin (about a tablespoon)

- 1 tsp. ground cinnamon

- 1/2 tsp. ground ginger

- 1/2 tsp. ground nutmeg

- 1/2 tsp. salt

- 1, 14 oz. can sweetened condensed milk

- 2 eggs, beaten

- 1, 15 oz. can pure pumpkin

- 9 mini Keebler graham cracker pie crusts

Add gelatin, cinnamon, ginger, nutmeg, and salt to a sauce pan. Stir in milk and eggs, and let set one minute. Place pan over low to medium heat and stir constantly for 10 minutes until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin and spoon into pie crusts. Chill for 3 hours or more before serving. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Autumn is a second spring where every leaf is a flower." - Anonymous

Candy Corn White Chocolate and Pecan Cookies

Bring on fall! Having always been a fan of candy corn, when I saw this recipe, my mouth immediately started watering. With the addition of white chocolate and pecans, it tastes more like a heavenly chewy candy bar as opposed to a cookie. The only drawback is, you're not going to lose weight by eating these. But to mimic a lot of people who love to indulge themselves with the good things in life (that maybe aren't so good for you)... YOLO!

Ingredients:

- 1/2 cup unsalted butter, softened

- 3/4 cup brown sugar

- 1/4 cup granulated sugar

- 1 large egg

- 1 TBS vanilla

- 2 cups flour

- 2 tsp. corn starch

- 1 tsp. baking soda

- pinch of salt

- 1 1/2 cups candy corn

- 1 cup white chocolate chips

- 1/2 cup chopped pecans

Preheat oven to 350 degrees. In a large mixing bowl, combine first 5 ingredients (down to vanilla). Mix until light and fluffy. In a separate bowl combine the flour, corn starch, baking powder, and salt. Add the flour mixture to the cookie batter and once incorporated, add the rest of the ingredients. Scoops mounds of cookie dough onto an ungreased baking sheet lined with parchment paper. Bake for 10 minutes until the edges have set and tops are beginning to set. (They harden as they cool and you still want them heavenly... or chewy. :) Let cool and enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

NOTE: For thicker cookies, refrigerate batter for 3 hours before baking.

"Cookies make the world a better place." - Anonymous