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Go Beyond the Traditional Pie with These Delicious Treats
Autumn is the season to enjoy pumpkin recipes, whether you carve your own and use the filling for pies and other treats or rely on the canned variety. Either way, these recipes will satisfy your sweet tooth and get you in the mood for fall.

2 cups fresh cooked pumpkin or one 16-ounce can of pumpkin
3-1/2 cups all-purpose flour
2 teaspoons baking soda
3 cups sugar or Splenda, or equal parts of each to equal 3 cups
4 eggs, beaten
1 cup vegetable oil
1-1/2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg
½ teaspoon allspice
1 cup chopped pecans (optional)
½ cup raisins (optional)
½ cup water if you are using fresh pumpkin, and 2/3 cup water if you are using commercial canned pumpkin

Preheat oven to 350 F. In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda). Add the eggs, water, oil and pumpkin. Stir until blended. If desired, add the raisins and/or nuts. Mix well, either by hand or with a mixer. Pour into two lightly greased and floured 9-by-5-inch loaf pans. Bake approximately 1 hour at 350 F. Bread is done when a knife can be removed cleanly. Remove from the oven and cool slightly (10 minutes). Take out of pans and cool on a rack.
Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap, refrigerate it and wait until the following day to eat it. It keeps well in the refrigerator and can be frozen.

Roasted Pumpkin Seeds

Pumpkin
Vegetable oil
Salt, pepper and general herbs

When you are carving your pumpkin, separate the seeds from the pumpkin flesh and strings. Wash them well (putting then in a bowl of water and rubbing them between your hands is a fast way to clean them) and spread them on paper towels to dry. Preheat oven to 325 F. Spread the seeds evenly over a cookie sheet and lightly baste them with melted butter, margarine or vegetable oil. There are many variations for seasoning the seeds, but here are some of the most popular:
Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worchestershire sauce
Lemon: 4 tablespoons melted butter, 1 teaspoon Mrs. Dash or lemon pepper
Halloween/fall: 4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon ground allspice
Spicy: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper
Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted butter
After seasoning, roast the seeds by heating them in a 325-degree oven for 30 to 40 minutes, or until golden brown. Sprinkle with salt and serve hot or cold. For milder flavor, simmer the cleaned seeds for about an hour in salted water and fry in deep oil. Or mix a tablespoon of oil or margarine to each cup of nuts and roast them at 250 degrees for 30 to 40 minutes until they’re golden. Sprinkle with salt.

Pumpkin Cheesecake

3 cups fresh cooked pumpkin or one can commercial canned pumpkin (about 12 ounces)
8 ounces cream cheese, room temperature (fat-free is fine)
2 cups sugar or Splenda, or one cup of each
1 teaspoon vanilla extract
8 eggs
Graham cracker pie crust in a springform cheesecake pan or in two 9-inch deep-dish pie plates, unbaked
Dash salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
(You may substitute 3 teaspoons of pumpkin pie spice for the cinnamon, ginger and nutmeg)
2 cups evaporated milk (fat-free is fine)

Cream Cheese Layer:
In a mixing bowl, combine the cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract; mix well. Beat in four eggs. Pour the mixture in the pie crust.

Pumpkin Layer:
In a large bowl, mix the pumpkin, 1 cup of sugar, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg (or 3 teaspoons pumpkin pie spice). Lightly beat four eggs and blend them in. Add evaporated milk and mix. Gently pour pumpkin mixture over cream cheese layer. Bake at 350 degrees F. for about 70 minutes, until it firms up – the cream cheese layer will bubble to the surface a little. Cook and refrigerate to finish firming. Add whipped cream or topping if desired. Makes one springform pan or two deep-dish pies.

Iced Pumpkin Cookies

1 cup fresh cooked pumpkin or half a can of commercial canned pumpkin (4-5 ounces)
2 cups all-purpose flour
¾ cup butter
1-1/2 cups firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 teaspoon baking powder
½ teaspoon baking soda
½ cup chopped pecans (optional)

Icing Ingredients:
6 tablespoons butter or margarine
2 cups confectioners’ sugar, unsifted
½ teaspoon vanilla extract
1/8 cup milk (just enough to make mixture spreadable)
Chopped pecans (optional)

Preheat oven to 375 F. Lightly grease two cookies sheets with vegetable shortening.
Prepare the icing: Carefully, lightly brown the butter in a saucepan over medium-low heat. Be careful not to burn it. Remove from heat. Blend in the confectioners' sugar and vanilla extract. Mix in just enough milk to make the mixture smooth and spreadable. Set aside.
Prepare the cookie dough: In a large mixing bowl, mix the butter and brown sugar together until light and smooth. Mix in the eggs, pumpkin and vanilla extract. In a separate bowl, stir together the flour, baking soda, salt and spices (cinnamon, allspice, ginger and nutmeg). Combine the two bowls and stir until blended. Stir in nuts, if desired. Use a table spoon or small ice cream scoop to drop the cookie dough onto the greased cookie sheet. Bake 10 to 15 minutes, or until lightly browned. Cool on racks. Spread icing on while cookies are warm, but not hot.