Pumpkin Pancakes

Yield: 12 pancakes

1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla
1/4 cup bacon drippings (liquid, but not hot)
maple syrup, honey, or fresh fruit as accompaniment
Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.

Pumpkin Gingerbread Trifle

Based on one I found on Rachael Ray's website; but changed due to what I had in my house...

3 cups heavy cream (whip until maybe one or two soft peaks form)

15-oz can pumpkin purée
7-10 oz marshmallow fluff
1 t. Vanilla extract
1 t. Cinnamon
some freshly ground nutmeg
a pinch of ground cloves if you have them
a pinch of salt

gingerbread (8x8)
3 T cherry juice or apple juice or apple cider

mix all ingredients in the 2nd block of text (pumpkin thru salt)
fold in 1/2 of whipped cream gently...
fold in almost the rest of the whipped cream again

soak the gingerbread (flip it over so the soft side is up; instead of the crusty shiny part) in juice

Blop in the pumpkin/whipped cream mix into the bottom of the trifle dish.
layer on some chunks (crumbs if need be) of gingerbread on top

continue to layer both the pumpkin/whipped cream mix & gingerbread, until you've reached the top of the trifle dish

top with the rest of the plain whipped cream

chill in the fridge until ready to serve. yum!