Pumpkin Raisin Cake...

2 cups all-purpose flour
2 cups sugar
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs
1 15oz. can pumpkin
3/4 cup vegetable oil
2 cups bran cereal (not flakes)
1 cup chopped pecans
1 cup raisins

Combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs. Add pumpkin and oil; stir in cereal just until moistened. Add dry ingredients and stir just until combined. Fold in pecans and raisins. Pour into a greased 10-inch tube pan. Bake at 350 degrees for 60-65 minutes or until the cake tests done. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Pumpkin Fudge...

2 tbsp. butter
2 1/2 cups sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 oz. marshmallow creme
3/4 cup canned pumpkin
1 tsp. ground cinnamon
1 tsp. vanilla extract

Line a 9X9-inch pan with aluminum foil, and set aside.

In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, until mixture reaches soft-ball stage, about 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.