Submitted by Jean Bowers
“This cake is good with ice cream or cool whip - hot or cold!”

2 cups flour                         1/2 tsp. ginger
1 cup sugar                         1/2 tsp. salt
1 tsp. baking soda             1/2 cup butter
1 tsp. cinnamon                  1 1 /2 cups of butter milk
1 /2 tsp. cloves

Submitted by Sue Simmons
“In a word, delicious!”

4 oz. cream cheese, softened          1 15 oz. Can pumpkin
1 cup, plus 1 Tbl. milk, divided         1 tsp. cinnamon
1 Tbl. Sugar                                        1/2 tsp. ginger
1 8 oz. Tub cool whip,divided           1/4 cloves
2 pkgs. vanilla instant pudding         1 graham pie crust

Mix cream cheese with 1 Tbl. milk and sugar in large bowl with a whisk until well blended. Gently fold in half the whipped topping. Spread into crust.

Pour 1 cup milk into large bowl; add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes, or until well blended (mixture will be thick). Spread over cream cheese layer.

Refrigerate 4 hours or overnight. Garnish with remaining whipped topping.