• 1 lb. pumpkin (or squash), peeled, seeded and cut into chunks

Makes 1 cup

Source: The Pumpkin Cookbook

• 2 Tablespoons vegetable oil
• ½ cup chopped onion
• ½ cup chopped red bell pepper
• ½ cup chopped green bell pepper
• 1 clove garlic, finely chopped
• 1 pound ground turkey or lean ground beef (I’ve tried both-still excellent)
• 3 ½ cups (two 14.5 oz. cans) Contadina Recipe Ready Diced tomatoes, undrained
• 1 3⁄4 cups (15 oz. can) Libby’s solid pack pumpkin (See puree recipe above)
• 1 ¾ cups (15 oz. can) Contadina Tomato sauce
• 1 ½ cups (15 ¼ oz can) kidney beans, drained
• ½ cup (4 oz. can) Ortega diced green chilies
• ½ cup whole kernel corn (I use frozen)
• 1 Tablespoon chili powder (I use more)
• 1 teaspoon ground cumin (I use more)
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Shredded cheddar cheese, chopped green onion, sour cream, fresh cilantro, and tortilla chips (optional toppings)

Heat oil in large saucepan over med-high heat, add onion, peppers, and garlic; cook for 5 to 7 minutes or until tender. Add meat; cook until browned, drain fat.

Add tomatoes and juice, pumpkin, tomato sauce, kidney beans, chilies, corn and spices. Bring to a boil, reduce heat to low, cover and cook for 30 minutes. Makes 6 – 8 servings.

This recipe is from Susan Kroner, who received it from her sister-in-law Elaine Kroner who got it from the Nestle’ Make it Simple Entertaining cookbook.

Now I’ve made it with just ground turkey, and just ground beef as well as a combination of the two and can tell you it is terrific any way you do it. I can also say that I have made it in my crockpot. I do the first step (onion, garlic, peppers, meat) in a wrought iron skillet, then put drained mixture into my crockpot where I add the rest of the ingredients and cook it for the day so that when we return from a day at soccer (or whatever) it is there smelling great and ready to serve! YUM!

I hope you like it as much as we do.Susan Kroner, Falls Church, VA

• 1 pie crust
• 1 cup Pumpkin Purèe (see above recipe)
• 2 eggs, beaten
• 1. cup ligh cream
• 1.2 cup firmly packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon grated nutmeg

To Decorate:

• 1/2 cup confectioner's sugar
• Ground cinnamon

Preheat the over to 375 degrees.

Roll out half crust.

Mix the pumpkin purèe, eggs, light cream and sugar and spices in a large bowl. Pour into the pastry crust. Bake for 45-50 minutes, until the filling has set. Set aside to cool.

Serves 6-8

Source: The Pumpkin Cookbook

Go see a illustrated web page on How to Make a Pumpkin Pie from a Real Pumpkin.

On sheet of waxed paper, sift together flour, sugar, baking powder, cinnamon, ginger, salt and nutmeg; set aside. In medium bowl, mix milk, Pumpkin, oil and egg yolks until well blended. Add dry ingredients. Stir just until well blended; do not over-mix. Gently fold in stiffly beaten egg whites. Bake in waffle baker according to manufacturer’s directions. Serve hot, topped with maple syrup, honey, confectioners’ sugar or ice cream. Makes 8 (7") round waffles. Hint: Leftover waffles may be frozen and reheated in the toaster.

Source: Farm Journal magazine.

In a large bowl, stir together dry ingredients. In a small bowl, combine Pumpkin, oil and water. Add to flour mixture and stir until moist. Stir in nuts and raisins. Spoon into lightly greased muffin cups. Bake at 350F for 30 to 35 minutes. Remove immediately and cool on wire racks.

Cut Acorn Squash in half, remove seeds. Place Squash, cut side up, in a shallow baking dish. Add 1/2 inch boiling water to pan. Combine brown sugar, butter, and chopped apples; spoon into Squash shells. Cover and bake a 350F for 1 hour or until Squash is tender. Sprinkle the filled Squash with pecans. Yield: 4 servings

2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
2 cup sugar
3/4 cup softened butter
2 eggs
2 cups Pumpkin puree

Sift together flour, salt, baking powder, baking soda, and spices. In a large bowl, beat sugar with butter until just blended. Add eggs, one at a time, beating after each additional and continuing to beat until light and fluffy. Beat in Pumpkin then add flour mixture, stirring until blended. Pour batter into 2 lightly greased 9 x 5 x 3 inch loaf pans. Bake at 350F for 1 1/4 hours or until cake tester comes out clean. Let stand in pans about 10 minutes. Turn out and cool on wire rack.

Prepare Pumpkin filling (egg, Pumpkin, sugar and spices). Spread evenly over bottom of pastry shell. Mix eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Spoon over Pumpkin filling. Bake in a 425F oven for 5 minutes; reduce heat to 350F and bake 45 minutes or until pie is set at edges and puffed slightly in center.

Pastry Dough

• Pie weights or raw rice for weighting shell

For filling

• 1 3/4 cups canned solid-pack
• pumpkin (about a 15-ounce can)
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg

For topping

• 1 1/4 cups well-chilled heavy cream
• 1/3 cup plus 2 tablespoons superfine granulated sugar
• 1 cup sour cream
• 1 tablespoon unflavored gelatin (about 1 1/2 envelopes)
• 1/4 cup cold water
• 4 large egg whites (if egg safety is a problem in your area, substitute 2 tablespoons plus 2 teaspoons powdered egg whites)

Garnish:

• ground cinnamon and a 3-inch cinnamon stick
  

Want MORE pumpkin recipes? Try the Pumpkinnook site? Or
The University of Illinois Extension site.