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It’s just about time to celebrate Halloween and that means carving or painting pumpkins for many of you, especially the kids. Carving pumpkins into jack-o-lanterns was always fun when the kids were little, getting the top cut off so the stringy, icky stuff could be removed was usually my job. They drew the faces with a black marker and always insisted on doing the carving. When they were old enough to handle a knife, with my supervision, they did do the carving. The end results were always spectacular!

Well, it’s not about jack-o-lanterns but it is about pumpkins. When baking or cooking pumpkins may be used interchangeably with some varieties such as sugar pie, buttercup, butternut and hubbard. These pumpkins have firm, fine-grained flesh, whereas the jack-o-lantern pumpkins are much more fibrous and their pulp is stringy. A 2-1/2 lb. pumpkin, when cooked or baked, will yield about two cups or enough for a 9-inch pie recipe. Speaking of pies, I have a recipe for you, homemade, that frees you up from using measuring spoons for all the different spices that go into pumpkin pies and desserts.

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PUMPKIN PIE SPICE

2 T. plus 1 t. ground cinnamon

1 t. nutmeg

1 t. cloves

1 t. allspice

2 t. ginger

Combine ingredients in small bowl, mixing well. Store in tightly covered container. Makes 1/4 c.

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The sweet and spicy flavors of autumn are baked into these moist and tender muffins. It’s a big batch so freeze some of them to have ready when friends drop in.

PUMPKIN WALNUT MUFFINS

2 c. sifted flour

1 c. firmly packed dark brown sugar (light may be used)

2 t. baking powder

1 t. baking soda

1-1/2 t. pumpkin pie spice

1 t. salt

1 medium Granny Smith apple, cored and peeled (Haralson or Greening/Viking may be used.)

1 c. chopped walnuts

1-1/2 c. canned pumpkin

3/4 c. buttermilk

1/2 c. butter, melted, slightly cooled

2 large eggs, lightly beaten

Combine first six ingredients in a medium bowl; mix well. Stir in apples and walnuts.

In another bowl, whisk together next four ingredients. Add to dry ingredients; stir just until combined. Fill 18 paper-lined muffin cups two-thirds full. Bake at 375 degrees 23-25 minutes. Cool muffins 10 minutes in pan; transfer to wire rack to cool or eat warm. Makes 18 muffins.

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This is a delicious dessert that is like eating a pumpkin pie.

PUMPKIN PIE DESSERT SQUARES

Crust:

1 regular size yellow cake mix

1/2 c. margarine

1 egg

Filling:

2 c. canned pumpkin

2-1/2 t. pumpkin pie spice

1/2 c. brown sugar

2 eggs

2/3 c. milk

Topping:

1/4 c. sugar

1 t. cinnamon

1/4 c. margarine

Set aside one cup cake mix for topping.

Combine rest of cake mix, margarine and egg; mix well. Press into 9x13 greased (bottom only) pan.

For filling: Combine all ingredients, mixing until smooth. Pour over crust.

For topping: Combine the 1 c. cake mix with rest of ingredients. Sprinkle over filling.

Bake at 350 degrees for 45 to 50 minutes, or until center of cake tests done. Top with a dollop of whipped cream if you wish. Serves 12.

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These cookies are soft, flavorful and easy to make. A good after school snack for the children.

PUMPKIN COOKIES WITH RAISINS AND NUTS

1-1/2 c. packed brown sugar

1/2 c. shortening

2 large eggs

1-3/4 c. canned pumpkin

2-3/4 c. flour

3 t. baking powder (1 T.)

1 t. cinnamon

1/2 t. nutmeg

1/2 t. salt

1/4 t. ginger

1 c. raisins

1 c. chopped pecans

In mixing bowl, mix first four ingredients thoroughly. Blend dry ingredients; add to pumpkin mixture, until blended. Stir in raisins and pecans. Drop batter by teaspoonfuls on greased baking sheets. (I use parchment paper on my cookie sheets––saves on clean-up.) Bake 12-15 minutes at 375 degrees until lightly browned.

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Food for thought: Grandma’s cookies didn’t need preservatives––they didn’t last that long.

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