Here's a good recipe. It is easy to make, different, and very tasty. This is called 'dump cake' because you just dump in all the ingredients, but it's not really a 'cake'. It's like pumpkin pie with a streusel topping. Allow it to completely cool before serving so that the pumpkin sets up. Delicious! Pumpkin Dump Cake INGREDIENTS 1 (29 ounce) can pumpkin puree/solid pack pumpkin 3 eggs 1/2 cup packed brown sugar 1/2 cup white sugar 1 (12 fluid ounce) can evaporated milk 1 teaspoon ground cinnamon* 1/2 teaspoon ground ginger* 1/4 teaspoon ground cloves* *you may substitute 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 (18.25 ounce) package spice cake mix 1/2 cup coarsely chopped pecans 2 sticks butter or margarine DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Cut butter into slices and evenly place over dry cake mix, to cover as completely as possible. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool completely and cut into slices. Serve with whipped topping or ice cream.

i love pumpkin!!

Ginger & Pumpkin Souffle 1 1/2 cups unsweetened soy milk, not low- or no-fat 1 tablespoon minced peeled fresh ginger 4 large egg yolks 3/4 cup sugar 5 tablespoons all-purpose flour 1 cup solid-pack canned pumpkin 8 large egg whites Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside. In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin puree, and set aside. Using electric mixer, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes.