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Ingredients

* 2 lbs. squash
* 1 tsp. salt
* 3 eggs
* 1/2 C. bread crumbs
* 1/2 C. mint
* 4 garlic cloves, chopped
* 1 sm. onion, chopped
* 1 Tbs. pepper

Directions

Grind squash and add salt. Squeeze squash to remove excess water. Add remaining ingredients and mix well. Form into balls and fry until golden brown.

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Ingredients

* Crust:
* 1/2 C. pecan halves
* 1 C. gingersnap crumbs
* 1 Tbs. sugar
* 2 pinches salt
* 4 Tbs. (1/2 stick) unsalted butter, melted

* Filling:
* 1 C. pumpkin
* 1 C. turbinado sugar
* 2 C. heavy cream
* 1 lb. (2 8-oz. pkgs.) cream cheese
* 2 eggs
* 2 egg yolks

* Caramel:
* 1/2 C. sugar
* 1/2 Tbs. corn syrup
* 2 Tbs. water
* 1/4 C. heavy cream, heated
* 1 Tbs. butter
* 1/2 tsp. vanilla

Directions

Preheat oven to 350 degrees. Wrap a 9-inch spring-form pan in tin foil to prevent water leakage. For crust: Toast pecans until browned and aromatic, about 7 minutes. Put in food processor along with gingersnap crumbs, sugar, and salt, and process until fine crumbs, about 20 seconds. Add melted butter and pulse just until incorporated. Press crumbs into bottom of pan and 1 1/2 inches up sides (it helps to use a measuring cup). Prebake the crust for about 8-10 minutes, until golden.

For filling: Stir together pumpkin and sugar in small pot, and stir constantly on medium heat until sputtering. Reduce heat to low and cook until thick and shiny, about 3 to 5 minutes. Scrape into food processor and process for 1 minute. Add heavy cream with motor running. Add cream cheese and process until smooth, about 30 seconds. Add eggs and yolks and process until just incorporated. Scrape filling into crust.

Put spring-form pan in larger roasting pan and fill with 1 inch of hot water. Bake for 55 minutes, then turn off oven without opening and let the cake cool until middle is softly set, about 1 hour. Cool on wire rack, then chill overnight in refrigerator.

For caramel: In medium pot, preferably nonstick, stir together sugar, corn syrup, and water. Stir constantly over medium heat until sugar dissolves and syrup is bubbling. Stop stirring completely and let moisture boil until deep amber, lowering the heat when it starts to change color. Remove from heat and carefully pour in cream. Scrape up solid bits and return to low heat, stirring gently for 1 minute. Remove from heat and stir in butter. Pour into a glass measuring cup and let cool slightly. Mix in vanilla and let cool to room temperature. Scoop into piping bag and swirl all over cheesecake.

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Ingredients

* Filling:
* 4 oz. cream cheese,
* 2 Tbs. brown sugar
* 1-1/2 tsp. maple flavoring

* Muffins:
* 2 C. flour
* 3/4 C. brown sugar
* 1/2 C. chopped walnuts
* 2 tsp. baking powder
* 1 tsp. ground cinnamon
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 2 eggs
* 1 C. canned pumpkin
* 3/4 C. evaporated milk
* 1/4 C. vegetable oil
* 2 tsp. maple flavoring

* Topping:
* 2 Tbs. brown sugar
* 1/4 C. chopped walnuts

Directions

For filling, combine cream cheese, sugar and maple flavoring in small bowl until blended. For muffins, combine flour, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, milk, oil and maple flavoring in medium bowl; add to flour mixture, mixing just until blended. Spoon into 12 greased or paper-lined muffin cups. Dollop 1 heaping tsp. of cream cheese filling into center of each cups, pressing into batter slightly. Combine topping ingredients together in small bowl and sprinkle over muffins. Bake at 400 for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes; serve warm.

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Ingredients

* Non-stick cooking spray
* 2 1/2 C. granulated sugar
* 1/2 C. (1 stick) butter or margarine, softened
* 1 15 oz. can pumpkin
* 1 8 1/4 oz. can crushed pineapple in juice, undrained
* 4 large eggs
* 3 1/2 C. all-purpose flour
* 2 tsp. baking soda
* 2 tsp. pumpkin pie spice
* 1 tsp. salt
* Powdered sugar (optional)

Directions

Heat oven to 350 degrees. Lightly spray two 8 1/2×4 1/2-inch loaf pans with cooking spray. In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. In medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened. Divide batter into prepared pans; spread evenly. Bake 55-65 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely. Lightly sprinkle powdered sugar over tops, if desired.

Yield: 16 servings

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Ingredients

* 2 oz. butter
* 1/2 C. sugar
* 1 egg
* 1 C. cold mashed pumpkin
* 2 C. self-rising flour

Directions

Cream butter and sugar, add egg. Add pumpkin. Add sifted flour and mix well. Put in Tbs. heaps on a greased pan or in muffin pan. Bake in hot 400 degree oven about 15 minutes.

Yield: approximately 12-15 scones

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Ingredients

* 2 lb. ground beef
* 1 large onion, diced
* 1 green bell pepper, diced
* 2 15 oz. cans kidney beans, drained
* 1 46 fluid oz. can tomato juice
* 1 28 oz. can peeled and diced tomatoes with juice
* 1/2 C. canned pumpkin puree
* 1 Tbs. pumpkin pie spice
* 1 Tbs. chili powder
* 1/4 C. white sugar

Directions

In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour. Serve warm with cornbread.

Yield: 8 servings

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Ingredients

* 1 8 oz. pkg. cream cheese, softened
* 1 8 oz. can crushed pineapple, well drained
* 2/3 C. canned pumpkin
* 1 1/2 C. sharp cheddar cheese, shredded
* 1 2.5 oz. jar dried beef, minced
* 1/2 tsp. seasoned salt

Directions

Combine all ingredients and mix well. Shape into a ball and chill for at least 1 hour before serving. Serve with crackers and/or cut vegetables.

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Ingredients

* 1 1/2 C. all-purpose flour
* 2 tsp. baking powder
* 3/4 tsp. salt
* 1/2 C. sugar
* 1/2 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/2 C. raisins (optional)

Directions

Mix together these ingredients and place in zipper style bag.

Attach the following recipe:

“Mini Pumpkin Muffins”

Ingredients

1/4 C. shortening

1 egg, beaten

1/2 C. pumpkin

1/2 C. milk

Directions

Place mix in a bowl. Cut in shortening until fine. Add other ingredients. Mix until flour mixture is moistened. Fill greased or paper line mini muffin pans 2/3 full. Bake in 400° F oven for 15 - 20 minutes, or until done. Makes 1-3 dozen muffins depending on size.

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Ingredients

* 1 lb. firm French bread
* 2 C. Half & Half (half milk, half cream)
* 1 1/2 C. sugar
* 3 eggs
* 15 oz. pumpkin pie mix (seasoned)
* 1/2 C. raisins
* 1/2 C. pecans
* whipped cream

Directions

Lightly grease a medium casserole dish. Pre-heat the oven to 350 degrees. Tear the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate bowl, lightly beat the eggs. Add Half & Half and pumpkin mix. Toss the mixture with the bread. Place half in the casserole. Add the raisins and pecans. Top with the other half of the mixture. Bake for 25-35 minutes or until firm and lightly brown. Serve warm with whipped cream.

Yield: 4-6 servings

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Ingredients

* One package frozen pastry dough.

Filling:
* 1 C. canned, pureed pumpkin
* 1/2 C. light brown sugar
* 1 tsp. cinnamon
* 1/4 tsp. cloves
* 1/4 tsp. ginger
* dash nutmeg

Directions

Preheat oven to 375 F. Thaw dough. Combine the filling ingredients in a mixing bowl and stir well. Beat one egg in a small bowl and set aside. Roll out one sheet until thin 1/16 inch and cut into 4 large circles Using half the beaten egg, brush around the edges of each pastry circle (with a pastry brush) Spoon equal amounts of pumpkin mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges. Brush tops of pasties with remaining beaten egg. Place on an ungreased cookie sheet. Bake for 25 - 30 minutes in the center of the oven until golden. Cool.

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