During the fall months, pumpkins are commonly seen throughout the area and represent the harvest bounty. Considered both a fruit and a vegetable, pumpkins tie together the two major holidays of the season, Halloween and Thanksgiving. The pumpkin is believed to have originated in Central America. Native Americans used pumpkins as a staple in their diets in a variety of recipes, from desserts to stews and soups, using all parts of the pumpkin. Mats were even woven from dried strips. Pumpkins are loaded with vitamin A and potassium and are high in fiber. So when you have chosen that perfect pumpkin, whether to decorate your home, carve a jack-o-lantern or make a delicious dessert, go ahead. Enjoy and appreciate this versatile prize of the harvest season. Pumpkin Crisp

1 large can pumpkin

1 c. granulated sugar

3 eggs

1 c. chopped nuts

1 large can evaporated milk

½ t. cinnamon

1 box yellow cake mix

2 sticks margarine, melted

1 (8 oz.) pkg. cream cheese

1 ½ c. confectioners’ sugar

6 oz. Cool Whip Mix pumpkin, milk, sugar, cinnamon and eggs; pour into waxed paper-lined 9 x 13 inch pan. Crumble cake mix and nuts over mixture. Top with melted margarine. Bake 1 hour at 350 degrees. Turn upside down and remove waxed paper. When cooled, top with mixture of cream cheese, confectioners’ sugar and Cool Whip.

Edna Davenport

Pumpkin Bread

1 ½ c. sugar

1 2/3 c. flour

1 t. baking soda

1 ½ t. baking powder

2 eggs

½ c. salad oil

¾ t. salt

1 ½ to 2 c. pumpkin (a little

extra pumpkin makes moister)

1 t. each: cinnamon, cloves and nutmeg or 3 t. pumpkin pie spice

½ c. walnuts or raisins, opt.

Mix sugar, eggs, oil and pumpkin.

Sift all dry ingredients and add to pumpkin batter. Bake in greased and floured loaf pan, 9 ¼ x 5 ¼ inches, for 1 hour and 10 minutes at 325 degrees. Sprinkle with powdered sugar.

Pat Cotton Orange Spice Pumpkin Bread

1 ½ c. flour

½ t. baking powder

¾ t. baking soda

¼ t. salt

½ t. ground ginger

¼ t. grated nutmeg

1 t. cinnamon

10 T. butter (1 ¼ sticks) melted

½ c. dark brown sugar

1 c. granulated sugar

2 t. grated orange rind (zest)

3 eggs

1 c. pumpkin puree

Mix all the dry ingredients; set aside.

In large bowl, beat butter, brown and white sugar about two minutes. Add orange zest, eggs and pumpkin puree. Beat 2 to 3 minutes. Using a spatula, fold in flour mixture in two additions. Pour batter into greased and floured loaf pan.

Bake at 350 degrees 55 to 60 minutes or until toothpick inserted comes out dry. Transfer to rack and cool 15 minutes.

Drizzle with a combination of confection sugar and enough orange juice for the right consistency.

Ruth Beauduy Pumpkin Bars

2 c. flour

2 t. baking powder

½ t. salt

1 t. cinnamon

½ t. cloves

½ t. nutmeg

¼ t. ginger

½ t. allspice

1 t. baking soda

4 eggs, beaten

2 c. canned pumpkin

¾ c. oil

1 ½ c. sugar

Mix eggs, pumpkin, oil and sugar.

Add to combined dry ingredients. Add 1 cup raisins if desired. Pour into oiled baking dish. Bake for 30 minutes at 350 degrees. Frosting:

Sm. Cream cheese

3/8 stick margarine

1 T. milk

1 t. vanilla

1 ¾ c. powdered sugar

Beat until creamy. Frost pumpkin bars and cut into 2 to 3 inch squares.

Leslie Cole Pecan Pumpkin Pie

1 unbaked pie shell

3 eggs

½ c. brown sugar

½ t. salt

½ t. allspice

1 ½ c. mashed pumpkin

½ c. white sugar

1 T. flour

½ t. nutmeg

1 t. cinnamon

1 ½ c. hot milk

Topping:

2 T. margarine

1 c. brown sugar

¾ c. pecans

Beat eggs slightly. Blend in sugars, flour, salt and spices. Add pumpkin. Mix well. Gradually add hot milk. Pour into unbaked pie shell and bake 10 minutes at 450 degrees. Cover with topping. Bake 40 minutes at 350 degrees.

Carol Zsoldos