If you haven’t tried Pumpkin Fudge yet, this is your wake-up call.  I know, you love, love, love your chocolate fudge, and wouldn’t dream of trying another fudge. But, you’ve been so good and faithful to your chocolate, it’s time for just a little change.  Go on… give in just this once.

4 C sugar
1 C milk
3 TBSP light corn syrup
1 C pumpkin puree
3 TBSP unsalted butter, broken up
1 tsp. vanilla
2 C walnuts, coarsely chopped

Butter a 9 in square pan well on the bottom and up the sides and set aside.
Place the sugar into a large heavy saucepan.
Pour in the milk and the corn syrup.
Fold in the pumpkin puree and mix all the ingredients together well.
Turn the stove burner to medium low and place the saucepan over the heat.
Stir continuously cook until the sugar has completely dissolved.
Stop stirring once the sugars has dissolved and continue to cook until a candy thermometer reaches 238 degrees.
Remove the pan from the stove.
Add the butter but do not stir the mixture.
Allow the mixture to set until the candy thermometer reaches 140 degrees.
Add the vanilla and stir to combine.
Add the walnuts and using a wooden spoon briskly stir the mixture for 45 seconds.
Pour the mixture immediately into the prepared square pan.
Once the fudge begins to harden cut it into small squares. 
Allow the fudge to cool completely before removing the squares to an air tight container.

2 lb. Serving

The walnuts can be replaced with pecans or can be left out completely if you prefer.  The fudge can be stored in a cool place, do not refrigerate, for up to 10 days

If you can imagine tart apples, sweet red peppers, hot jalapenos, plump sweet raisins, salty nuts, and more, all in the same dish, you’ve imagined this one.  When you serve these little pumpkins to your family and friends, they’ll be imagining you making them again and again!  And, when you make this pumpkin dish, you won’t have to decide whether to have dinner or dessert.  It’s both!

2 small whole pumpkins
4 TBSP sugar
6 TBSP Tamari sauce, divided
1 C water
1/4 C raisins
1/4 C apricots, chopped
1 tart apple, chopped
1/2 C walnuts, chopped
1 celery stalk, chopped
1 white onion, chopped
1 red onion, chopped
1 (15 oz.) can corn, drained
1 green pepper, chopped
1 red pepper, chopped
1 small yellow squash, chopped
2 jalapeno peppers, seeded and minced
2 C brown rice, cooked
1/4 tsp. mace
1/4 tsp. turmeric
1/2 tsp. cinnamon

Wash pumpkin, cut out the top, and clean out the seeds and string of both pumpkins.
In a mixing bowl combine the sugar and 2 TBSP Tamari sauce.
Coat the inside of the pumpkins with the mixture.
Turn the oven heat to 350 degrees and allow the oven to reach that temperature.
Cover a large baking pan with strong tin foil, draping enough over the sides to help lift pumpkin out after baked.
Place the water in the bottom of a large baking pan.
Place the pumpkins in the pan and replace the tops.
Cover completely with foil.
Bake 18 minutes or until the inside of the pumpkin begins to tender when pricked with a fork.
Place the raisins, apricots, apples and walnuts together in a large mixing bowl and toss to combine.
Add the celery, both onions, corn, all 3 peppers, the squash, the mace and turmeric and mix well.
Carefully fold in the cooked rice.
Place the remaining 4 TBSP of Tamari sauce into the mixture and mix until all the ingredients are incorporated together.
Sprinkle the cinnamon inside the two pumpkins being sure to cover them well.
Divide the vegetable mixture between the two pumpkins and replace the tops on the pumpkins.
Place more water in the baking pan if necessary to ensure the bottom is completely covered.
Continue baking uncovered for 50 minutes. 
Stir to incorporate the pumpkin meat into the stuffing mixture before serving.

8 Servings

Be very careful when removing the pumpkins from the pan.  The bottoms become very soft during baking.  Place a piece of foil in the bottom of the pan and over the sides before placing the water and pumpkins in the pan. When ready to remove fold the foil over the pumpkins and lift the pumpkin out to keep the bottom together.  Any leftover should be stored in a container in the refrigerator and not left in the pumpkin shells.

Now, this is a pleasant surprise!  Expect some “oooh’s” and “aaah’s” when you present this dish on your Thanksgiving table.  No, I’d expect a standing ovation.  This dish is not only bright and colorful, but tastes like a little bit of Heaven!

1 (4 lb.)  pumpkin
3 qt. water
1/4 tsp. salt
1 1/2 C long grain rice
2 tart apples, cored, peeled and diced
1/2 C dried cherries
1 stick unsalted butter, melted
1 TBSP sugar
3/4 tsp. Cinnamon
1/4 C hot water

Wash pumpkin thoroughly, cut out the top, and remove the seeds and string from the pumpkin.
Use a melon baller to scoop as much of the pumpkin meat as possible out of the pumpkin.
Chop up the pumpkin meat and place in large mixing bowl.
Place the water in a saucepan and add the salt.
Stir in the rice.
Place the pan over medium high heat, cover and cook the rice 15 minutes or just until starting to soften.
Drain the rice well through a colander.
Heat the oven up to 325 degrees.
In the bowl with the pumpkin meat, place the rice, apples and cherries.
Add the melted butter and mix well to combine.
Sprinkle in the sugar and cinnamon and continue to stir until all the ingredients are completely covered.
Stuff the pumpkin shell with the mixture and sprinkle the hot water over the top of the stuffing.
Place the top back on the pumpkin.
Place the pumpkin on a baking sheet lined with aluminum foil.
Bake 1 hour and 45 minutes or until the pumpkin is tender.
Allow to cool slightly and bring as is to the table for a gorgeous presentation.  It may then be cut into wedges for serving, or stuffing may be scooped out of pumpkin “bowl”.

8 Servings

This tastes great and looks beautiful.  Served whole, it makes a great food centerpiece for your Thanksgiving dinner table.

Every year, while we are scooping out the insides of our jack-o’-lantern, we set the seeds aside to roast.  Our recipe for getting the pumpkin seeds toasty has changed through the years.  This year, it was perfected!  Now, the kids aren’t waiting for Halloween to roast pumpkin seeds.  We’re starting now by hollowing out every pumpkin we buy for our Fall decorations.

1 qt. water
2 TBSP salt
2 C pumpkin seeds
1 TBSP unsalted butter, melted

Place the oven temperature on 250 degrees
Place the water in a large saucepan over medium high heat.
Sprinkle in the salt and bring the water to a steady boil.
Add the seeds and continue boiling for 12 minutes.
Drain the seeds well using a colander.
Lay the seeds in a single layer on a piece of paper towel and pat them dry.
Place the melted butter in a mixing bowl.
Add the seeds and toss to coat evenly.
Spread the seeds in a single layer on a large baking sheet.
Bake 35 minutes being sure to stir every 12 minutes or so during the baking.
Seeds should be a light golden brown and crispy when toasted. 
Allow the seeds to cool before shelling and eating. 

Makes 2 C of toasted seeds

These can be shelled and added to any trail mix or snack mix or eaten just as they are.

Just the color alone of this bisque makes it a knock out.  The mix of aromas will have your family guessing what you’ve got simmering in the pot.  Let them guess until after they’ve cleaned their bowls and are asking for more.

1/2 C canola oil
2 C white onions, chopped fine
2 green onions, chopped fine
1/2 C celery, chopped fine
1 green chili pepper, chopped fine
3 (14.5 oz.) cans chicken broth
2 C pumpkin puree
1 bay leaf
1 1/2 tsp. ground cumin
1 C evaporated skim milk, don’t dilute
Salt to taste
Pepper to taste

Pour the oil into a large saucepan and place the pan over medium heat.
Stir in both types of onion, the celery and the chili pepper.
Cook over medium heat, stirring occasionally until the onions become transparent.
Pour in the chicken broth and stir slightly.
Fold in the pumpkin puree.
Add the bay leaf and cumin and stir until combined.
Allow the mixture to come to a steady boil.
Reduce the stove burner heat to low.
Simmer 30 minutes being sure to stir often.
Remove the bay leaf from the pan and discard.
Pour in the evaporated milk and stir gently.
Continue to cook 5 minutes being sure the bisque does not boil again.
Add salt and pepper to taste and stir to incorporate before placing the bisque in serving bowls.

6 Servings

Sprinkle the bisque with a little Parmesan cheese before serving.

I can’t imagine Paul Bunyan sitting down to a big pile of these flapjacks!  He doesn’t know what he missed.  I’ll bet your kids will be asking for them over and over once they’ve tried them.  What a treat on a crisp, Fall morning.

2 C all-purpose flour
2 TBSP brown sugar
1 TBSP baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1 3/4 C milk
1/2 C pumpkin puree
1 lg. egg
2 TBSP canola oil

Place the flour in a large mixing bowl.
Add the brown sugar and baking powder and toss to combine.
Sprinkle in the pumpkin spice and salt and toss again making sure all the ingredients are incorporated together.
Pour the milk in a separate bowl.
Add the puree, egg and canola oil and mix with a rubber spatula until combined well.
Place the puree mixture into the flour mixture and continue to mix until completely moist. 
Batter will be slightly lumpy.
Place just enough canola oil in a large skillet to cover just the bottom.
Allow the oil to heat up.
Pour 1/4 C of the batter into the skillet.
Cook 2 minutes or until bubbles begin to appear around the edges.
Flip and continue cooking 1 minute or until a golden brown.
Continue until all the batter has been used.

8 Servings

These flapjacks make a great starter for a cold, Fall morning.  Serve with syrup or jelly or sprinkle with cinnamon and sugar.  

Cutting and serving pumpkin pie may not be what your family is all about during the holidays.  If your family likes to try desserts that are a little bit less formal, try these cute, little pumpkin cups.  Also, because they’re individual servings, kids will think it’s all about them this year!  I guess it probably is all about the kids… the kid in all of us!

Cooking spray
Sugar for dusting
6 eggs, separated
3/4 tsp. cream of tartar
1/2 C sugar
1/2 C pumpkin puree
1/2 tsp. pumpkin pie spice

Place the 6 egg whites into a bowl.
Add the cream of tartar and blend on medium speed with an electric mixer until frothy.
While still beating the mixture add 2 TBSP of sugar and continue beating until the sugar dissolves.
Continue adding the sugar 2 TBSP at a time beating continuously until all the sugar is used.
In a separate bowl beat the egg yolks until they thicken. 
Fold in the pumpkin puree with a rubber spatula until well combined.
Fold the pumpkin mixture into the egg white mixture.
Spray 6 oven safe dessert cups (5 oz. each) with the cooking spray.
Dust each dessert cup with sugar.
Place the pumpkin mixture into the 6 dessert cups.
Bring the oven temperature to 375 degrees.
Place the dessert cups into a large baking pan.
Fill the baking pan with hot water to where it almost reaches the top of the dessert cups.
Be careful not to get any water into the cups.
Bake 18 minutes or until they become a light brown and the tops begin to puff. 

6 Servings

This makes a great dessert for your Thanksgiving dinner.  Try topping them with a little powdered sugar or crushed gingersnaps.  If you do not have pumpkin pie spice, you can use 1/4tsp each of cinnamon and nutmeg and 1/8tsp of ginger in its place.

If you haven’t taken the time to bake a meringue pie, take the time now.  This pumpkin pie would be wonderful on its own, but the meringue makes it a blue ribbon winner.  You’ll want to get this recipe perfected for the holidays.

1 9 in. pie shell, unbaked
1 1/2 C pumpkin puree
1/2 C + 6 TBSP sugar, divided
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. + 1/8 tsp. salt, divided
3 lg. eggs, separated
1 C evaporated milk

Place the pumpkin puree in a large mixing bowl.
Add the 1/2 C sugar to the puree.
Sprinkle in the cinnamon, nutmeg, cloves and 1/2 tsp. salt.
Fold all together until completely mixed.
Stir in the 3 egg yolks until mixed into the puree well.
Slowly add the evaporated milk making sure to stir while adding.
Be sure the milk is mixed well into the puree.
Bring the oven temperature to 400 degrees.
Pour the pumpkin mixture into the unbaked pie shell.
Bake 35 minutes or until a knife inserted in the center of the pie comes out clean.
Remove the pie from the oven and raise the oven temperature to 425 degrees.
Place the 3 egg whites into a bowl.
Sprinkle in 1/8 tsp. salt and mix with an electric mixer until well blended.
Continue beating the mixture an add 1 TBSP of sugar at a time until blended in.
After all the sugar has been added continue beating until soft peaks form.
The meringue is done when the mixture becomes stiff and peaks form when you lift the beaters up and out of the mixture.
Spread the meringue over the baked pie making sure to go completely out to edge of the pie.
Place the pie back in the oven for 7 minutes or until the meringue begins to brown.
Place the pie on a wire rack to cool.

8 Servings

Meringue shrinks during cooking so be sure to spread it to the very edge of the pie so the pie remains completely covered with the meringue once finished baking.  Use a butter knife to form the peaks in the meringue when placing it on the pie.

When you get up in the morning and smell pies baking, it must be home.  And, when the aroma filling the house is pumpkin pie, it must be a holiday!  Naturally, pumpkin pie and holidays go together.  But, this is so yummy, how about one tonight?

1 9 inch pie crust
1/2 C brown sugar
1 TBSP all purpose flour
1 1/2 C pumpkin puree
1 1/2 C heavy cream
1/2 tsp. salt
1 tsp. cinnamon
1 tsp ginger
1/4 tsp. nutmeg
1/2 C light corn syrup
3 eggs, slightly beaten
1 tsp. vanilla

Place the pie crust in a 9 in pie plate; prick the bottom of the curst a few times with a fork and set aside.
Place the brown sugar in a large mixing bowl.
Add the flour and toss to combine.
Add the pumpkin puree and heavy cream.
Use an electric mixer on medium speed and beat until completely combined together.
Sprinkle in the salt, cinnamon, ginger and nutmeg. 
Stir with a rubber spatula until combined well.
Pour in the corn syrup and mix with the mixer on medium speed.
Add the beaten eggs and the vanilla and mix until smooth.
Pour the pumpkin mixture into the pie shell.
Bring the oven temperature to 350 degrees.
Cover the edge of the pie shell with aluminum foil to keep it from over cooking.
Bake 25 minutes.
Remove the foil so the edges can brown and continue baking 30 minutes or until a knife inserted in the center of the pie comes out clean.

8 Servings

The removal of the foil time can be adjusted according to how your oven bakes. If the oven bakes hot leave the foil on for a longer period of time; if it bakes a little cooler you may need to remove the foil sooner.  When testing for doneness if the knife does not come out clean, allow the pie to bake another 2 to 3 minutes before testing again. 

There are hundreds (no kidding) of recipes that I want to try that call for pumpkin puree.  I just can’t picture myself walking out of the grocery store with cases of canned pumpkin.  And, even though I think canned pumpkin puree is fine, I get a kick out of making my own.  Now, when I buy those pretty, bright orange pumpkins for my Fall decorations, I pick up a few extra for dinner! 

What you’ll need:

1 large pumpkin
and a very sharp knife

Using a very sharp knife remove the stem from the pumpkin.
Cut the pumpkin into 8 wedges.
Remove the seeds and pulp making sure that the pumpkin is completely clean.
Place the pumpkin wedges into a large roasting pan.
Bring the oven temperature to 325 degrees.
Place the pumpkin wedges in the oven, uncovered and roast 60 minutes.
Reduce the heat to 300 degrees and continue baking 2 hours.
The pumpkin meat should be fork tender and no liquid should be visible under the skin that has formed.
Turn off the oven but leave the pumpkin wedges in the oven with the oven door slightly cracked to ventilate for 2 more hours.
Remove the wedges from the oven and cut away any skin or exceptionally dry pieces of meat. 
Place the wedges into the blender or food processor. 
Puree until you achieve the smooth texture you are looking for.
Use the puree in your favorite pumpkin dish or store in an airtight container in the refrigerator until ready to use.

Serving amount depends on the size of the pumpkin.

When removing the dry parts of the meat after roasting, remember that even though it is dry it is still tender enough to use.  The parts that may be too dry and not usable will be around the area where the stem was cut away.  Also ,when you puree the meat you will have to scrape and stir the pieces for a few minutes.  They are too heavy to move on their own until they begin to liquify and lose the heaviness.