1 cup cooked or canned pumpkin ½ cup honey ¼ cup molasses 1 tablespoon lemon juice ¾ teaspoon ground cinnamon In a small saucepan, combine all of the ingredients; mix well.  Bring to a boil, stirring frequently.  Reduce heat; simmer, uncovered, for 15 minutes or until thickened.  Refrigerate for at least 1 hour.

In a large bowl, beat cream cheese until smooth. Stir in 1/2 cup carrots, pineapple, raisins, honey, vanilla, cinnamon and salt. Shape cheese mixture into a ball (mixture will be soft). Wrap; refrigerate overnight. Just before serving, roll cheese ball in coconut, pecans and remaining 1/4 cup carrots. Serve with graham crackers, vanilla wafers and…