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We are in the season of pumpkins. Ask any American what to do with a pumpkin and you’ll most likely get one of two answers; make pumpkin pie or a jack-o-lantern. Now there are so many different ways of making use of the great pumpkin. From pies to muffins, cookies, pudding, fruit breads, cakes and more. We can harvest and cook the pumpkin or pick up several cans at the grocery store for baking or cooking.

Did you know that a pumpkin is a fruit, not a vegetable? This is most certainly true.

PUMPKIN SHEET CAKE
Cake:
1-15 oz. can pumpkin
2 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
2 c. flour
2 t. baking soda
1 t. cinnamon
1/2 t. salt

Frosting:
1-3 oz. pkg. cream cheese, softened
5 T. butter, softened
1 t. vanilla
1-3/4 c. powdered sugar
3-1/2 t. milk
Chopped nuts or yellow and brown sprinkles
In a mixing bowl, beat first three ingredients. Add eggs, mix well. In a bowl, combine next four ingredients; add to pumpkin mixture and beat well until well blended. Pour into a greased 15x10x1-inch baking pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool. For frosting, beat cream cheese butter and vanilla until smooth. Gradually add sugar, mix well. Add milk until frosting is of spreading consistency. Frost cake. Sprinkle with nuts or sprinkles. Makes 20-24 servings.

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LOW FAT PUMPKIN PIE
1-15 oz. can pumpkin
1-14 oz. can fat free sweetened condensed milk
1/2 c. egg substitute or 4 egg whites
1/2 t. each, salt, cinnamon, nutmeg and ginger
1 unbaked nine inch pastry shell

In a large mixing bowl, combine first seven ingredients; beat just until smooth. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees, bake 25-30 minutes or until a dinner knife inserted near the center comes out clean. Cool on a wire rack. Store in fridge. Makes eight servings. Nutritional values: One piece equals two grams saturated fat, three mg. cholesterol, 42 carbs, 246 calories, 334 mg. sodium

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PUMPKIN BREAD PUDDING
4 c. dry bread cubes
4 whole eggs
3 egg yolks
1-1/2 c. each, milk and whipping cream
3/4 c. canned pumpkin
1 c. sugar
1/4 t. salt
1 T. rum or brandy or 1/2 t. rum flavoring
1/4 t. each, nutmeg and cloves
1 t. cinnamon
2 T. cold butter, cut in 1/4 inch pieces

Grease a 9x13 inch baking pan. Place bread cubes in pan. In a large mixing bowl, whisk all pudding ingredients, except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top. Bake 40-50 minutes at 350 degrees. (Pudding should be set in center, but not dry.) Makes 12-15 servings.

Often times, pumpkin recipes will call for pumpkin pie spice. I have a recipe for the combination of spices.

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PUMPKIN PIE SPICE
2 T. cinnamon
1-1/2 t. each nutmeg and ginger
1 scant t. cloves

In a small container, combine all ingredients. Put in a plastic snack size bag or a small jar with a tight fitting lid. I use a larger plastic pill container. This amount makes about 4-1/2 tsp. pie spice. Note: This amount can be easily doubled.


Thought for the Day: You can only control what you can control...let the rest go!

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