Cornucopia

Use a double boiler to steam sugar cones. Takes almost two minutes to get them just soft enough to bend and they set up really fast as they cool. Fill and decorate how ever you want! (Comet cones worked better for me than Joy cones)

Acorns

Make Peanutbutter Taffy, roll into acorn shapes, dip in melted chocolate almond bark, roll in chopped nuts, poke little pretzel stick in top. Wala!

Chiffon Pumpkin Pie

Ingredients:Serves 8
1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 cup milk
2 large eggs , separated, yolks beaten
1 cup canned pumpkin
4 1/2 cups heavy cream , whipped
1 (9-inch) graham cracker crust
Shaved dark chocolate
Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour. Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.