---

We are in the season of autumn…the season  of  squash and pumpkins, with some root veggies that are still in the ground.

I mentioned pumpkins  and I still like to do a little decorating using this bright  orange veggie. Skip the witches, black cats, ghosts, spider webs, etc. that make up the Halloween celebration…..I’m sticking with pumpkins. I trekked to a pumpkin patch and found a weird looking one with bumps all over it…like warts! Who  in the world would want to buy that? Me! It would be hard to carve but not to worry as I haven’t carved a pumpkin for years. Besides, I really like this weird looking bumpy pumpkin just the way it is. Someone had to buy it. If nothing else, it’s a conversation piece!

To get to the nitty-gritty of this column, It’s  recipes using the fiber-filled canned pumpkin.

No need to bake this creamy pie….it’s a chiller.

+++++

PUMPKIN CREAM PIE
2 c. cold milk
2-small pkgs. (4-serving size) instant vanilla pudding and pie filling
1 c. canned pumpkin
1 t. pumpkin pie spice
1 c. frozen whipped topping, thawed
1- (9-in.) baked pie shell, cooled completely
Thawed whipped topping, and coarsely chopped pecans, optional

In a deep bowl,  combine milk, pudding mix, pumpkin, spice and whipped topping. Beat with rotary beater or lowest speed of electric beater for 1 minute. Pour into pie shell. Chill until set, at least 3 hours. Garnish with additional whipped topping and pecans if you wish.  Makes 6-8 servings.
Another pumpkin pie recipe using less sugar.

+++++

LOW SUGAR 
PUMPKIN PIE
1-1/2 c. canned pumpkin
2 T. granulated sugar substitute
1 t. each, ginger and cinnamon
½ t. each nutmeg and salt
2 egg whites, beaten until frothy
1 c. sweetened condensed milk

 In a large bowl, combine all ingredients; mix well. Turn into a nine inch, unbaked pie shell. Bake at 375 degrees for 45 minutes. Makes 6-8 servings.

+++++

I received this recipe from a friend years ago. It’s a very moist, spicy bar that I think you will like.

CINNAMON 
PUMPKIN BARS
2 c. flour
2 t. each, baking powder and cinnamon
1 t. baking soda
1/2 t. salt
4 eggs, lightly beaten
1 – 15 oz. can pumpkin
1-2/3 c. sugar
1 c. canola or vegetable oil
3/4 c. chopped pecans
Additional chopped pecans
Cream cheese frosting (recipe follows)

In a medium bowl, combine first 5 ingredients mixing well; set aside. In a mixer bowl, beat together next 4 ingredients. Add flour mixture; beat well. Stir in 3/4 c. pecans. Spread in ungreased 10x15-inch baking pan (jelly roll pan). Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting; sprinkle with additional nuts. Makes 24 bars.

CREAM CHEESE FROSTING
3 ounces cream cheese, softened
3 T. butter or margarine, softened
1 t. vanilla
2 c. powdered sugar or a bit more for spreading consistency

 In a medium bowl, beat together cream cheese, butter and vanilla until fluffy. Gradually beat in powdered sugar, beating until smooth. Frost bars.

+++++

EASY PUMPKIN MUFFINS
1 regular size yellow cake mix
3 eggs
1/2 c. canola or vegetable oil
1 t. baking soda
2 t. cinnamon
1 – 15 oz. can pumpkin
1/2  c. chopped pecans, optional

In a large bowl, mix first 5 ingredients as you would a cake. Stir in pumpkin; mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees 20-25 minutes. Test for doneness by lightly pressing center of muffin with finger tips for muffin to spring back or test with a toothpick inserted in center comes out clean. Cool 10 minutes before removing from tins to cool on wire racks.  If you wish, fold 1/2 c. chopped pecans to batter with pumpkin.  Note: If you don’t have 24 muffin cups, bake 12 muffins and re-use muffin pan for remaining batter.

Thought for the Day: Something to think about: Grandpas and Grandmas are the ones who always love you and never yell at you no matter how many dumb things you do.  Edward, age 10.  Does that  sound familiar? 

---