Pumpkin Dip. Mix 15-oz can pumpkin, 5-oz box instant vanilla pudding,16-oz container cool whip, 1/2 tbsp pumpkin pie spice and 1/2 tbsp cinnamon. Chill several hours. Put the dip in a small cleaned out pumpkin and sprinkle with cinnamon. Serve with apples, nilla wafers or graham crackers.
For a Children's Museum fundraiser. I took inspiration from Courtney Clark's Down the Rabbit Hole cake, and from For the Love of Cake's cheshire cat - I loved her cat SO much that I copied her version of the face.