Pumpkins are loaded with Beta-carotene, a powerful and necessary antioxidant.
Pumpkin Nutrition Facts: 1 cup cooked, boiled, drained, without salt:
Calories 49 |  Protein 2 grams |  Carbohydrate 12 grams | Dietary Fiber 3 grams
Potassium 564 mg |  Vitamin C 12 mg |  Vitamin A 2650 IU |  Vitamin E 3 mg

PUMPKIN PANCAKES
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree (or Butternut Squash)
1/2 cup molasses, or maple syrup
3-4 tablespoons buttermilk or milk
2 tablespoons unsalted butter, or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting

In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.

To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.

PUMPKIN DIP RECIPE
6 oz. cream cheese
1/2 c. brown sugar
1/2 c. canned pumpkin
2 tsp. maple syrup
1/2 tsp. cinnamon

Mix well. Serve with apples, graham crackers, vanilla wafers, etc.

PUMPKIN TRIFLE
2 cups prepared spice cake, (crumbled and unfrosted)
1 (16 ounce) can pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 cups cold milk, non-fat
4 small boxes instant butterscotch pudding mix
2 cups Cool Whip
Chocolate bar

Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into fourths; sprinkle one portion into the bottom of a trifle bowl. In large mixing bowl, combine pumpkin, spices, milk and pudding mix. Blend until smooth. Spoon half into the trifle bowl. Sprinkle with a second portion of crumbs. Spoon half the Cool Whip into bowl. Sprinkle with third portion of the cake crumbs. Top with the remaining pumpkin mixture; then last portion of crumbs and remaining Cool Whip. Sprinkle the reserved crumbs on top and around the edge of the bowl. Shave some of the chocolate bar onto the center top. Cover and chill for a couple hours before serving.  Serves: 12-15

PARTY PUMPKIN PUNCH
1 can (46 oz.) apricot nectar
1 can (29 oz.) Libby’s solid pack pumpkin
1 cup cold tea
1 quart orange sherbet
1 quart cold ginger ale

Combine nectar and pumpkin; mix well. Chill. Just before serving, combine pumpkin mixture and sherbet in punch bowl. Gently stir in ginger ale. Yields 4 quarts.

PUMPKIN NUT BREAD
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon each: salt and nutmeg
1 cup fresh pumpkin puree
(or 1 cup solid pack canned pumpkin)
1 cup sugar
1/2 cup skim milk
2 eggs, slightly beaten
1/4 cup vegetable oil
1/2 cup each: chopped pecans and black walnuts
(may substitute raisins or any combination to equal one cup)

Preheat oven to 350° F.
Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg.  In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well. Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.  Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan or two 7-1/2 x 3 3/4 inch loaf pans (great for gift giving), may use aluminum pans.

Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve. This bread freezes well for up to 6 months. Wrap well.

PUMPKIN MUFFINS
4 egg whites plus 1 egg
2 cups sugar
1/2 cup unsweetened applesauce
15 oz. can pumpkin
1/4 cup canola oil
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin-pie spice

Preheat oven to 350° and coat muffin tin with nonstick spray. In a large bowl, beat egg whites and egg until foamy, then blend in sugar, applesauce, oil and pumpkin until smooth. Stir in the rest of the ingredients and mix until smooth.  Fill muffin tins 3/4 full and bake for 35 to 45 minutes or until a toothpick inserted into the middle comes out clean. Cool for five minutes and remove from tins.

PUMPKIN COBBLER
29 oz. can pumpkin pie mix
1 cup sugar
2 tsp. cinnamon
1 yellow cake mix
12 oz. can evaporated milk
4 eggs or 8 egg whites
1 tsp. ginger
1 stick butter

Beat all ingredients except cake mix and butter. Pour into 9×13 cake pan. Sprinkle dry cake mix over pie mix then drizzle melted butter over dry cake mix. Bake 60 minutes at 350°.  Serve warm with whipped cream.

PUMPKIN PIE BREAD PUDDING
Makes 8 servings.
5 slices whole grain bread cubed
1 1/2  cups skim milk
1 15 ounce can pumpkin
1/2  cup sugar
1 Tsp. pumpkin pie spice
1 Tbsp. chopped pecans

Preheat oven to 350°. Lightly spray a large ceramic baking dish with vegetable oil cooking spray. Combine pumpkin with pumpkin pie spice, milk and sugar. Add cubed bread and mix well. Pour into baking dish and top with pecans. Bake for 45 minutes or until firm in center. Cool for 5 minutes and slice into 8 pieces.

PUMPKIN BREAD
Makes 10 servings.

1 (15 ounce) can pumpkin
2 cups all purpose flour
1/2 cup oat bran
1/2  cup sugar
1 tsp. baking powder
1 cup skim milk
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 cup wheat germ

Preheat oven to 375°. Lightly spray a large nonstick loaf pan with vegetable oil. Mix the pumpkin, sugar, skim milk and spice in a large mixing bowl. Add the rest of the ingredients and combine well but do not over mix. Pour batter into loaf pan and bake until a toothpick inserted into the center comes out clean-about 30-45 minutes. Note: eggs are not needed for this recipe.

PUMPKIN PUDDING
6 Servings
4 eggs
1 one-pound can of pumpkin
1/2 cup light molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup milk

Break the eggs into a large bowl, and beat with a fork until light yellow. Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well.  Pour mixture into a greased casserole dish. Bake at 350º for 1 hour or until the pudding is firm in the middle. Refrigerate any leftovers.

PUMPKIN LEATHER
This tastes a lot like a fruit roll-up and it’s fun to make.
1 cup applesauce
1 cup Libby’s Pumpkin Pie Mix

In a medium bowl, mix the applesauce and pumpkin pie mix together. Spread out baking parchment on two cookie sheets. Spread the mixture on the parchment and bake in the oven at 140° for 8 to 10 hours, or until surface is no longer sticky to touch. Remove from the oven and let it cool. Peel the pumpkin leather off the parchment and break into pieces. Store in zipper sandwich bags. This will keep a long time.

PUMPKIN NUT BARS
1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds
Optional: Orange icing below recipe

Preheat oven to 350°F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts. Fold oat mixture into pumpkin mixture to form stiff dough. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake 40 to 45 minutes or until golden brown. While still warm, cut into 2×3 inch bars. Yield about 30 bars. Serve warm or cool completely.

Orange Icing
1 1/2 cups sifted confectioners’ sugar
2 tablespoons butter
1 tablespoon grated orange peel
2 tablespoons orange juice
Orange paste food coloring

Combine ingredients, using food coloring to deepen color of icing. Cut into bars.

PUMPKIN BISCOTTI
3 1/2 cups flour
1 1/2 cups brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup chopped pecans
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
2 teaspoons vanilla

Preheat oven to 350°. In a large bowl combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and pecans. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. Dough will be dry and crumbly. Place dough on a lightly floured surface and kneed lightly to incorporate all of the flour mixture. Divide into dough 4 portions. Lightly flour hands and shape each portion into a log about 12-inches long. Place logs 3″ apart on lightly greased or parchment lined cookie sheets. Bake for 20-25 minutes until lightly browned and firm to the touch.

Remove cookie sheet from oven and cool logs 15 minutes. Reduce oven temperature to 300°. Cut each log diagonally into 1/2″ slices using a serrated knife. Place slices back cookie sheets. Bake for an additional 15 minutes. Cool completely. Makes about 60 cookies.

SPICED PUMPKIN CHEESECAKE
1 1/2 cups finely crushed ginger snaps (about 38 cookies)
1/4 cup finely chopped pecans
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 container (8 oz.) light sour cream
1 cup canned pumpkin (not mix)
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs

PREHEAT oven to 325° if using silver 9-inch spring-form pan (or to 300°F if using dark nonstick 9-inch spring-form pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.  BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

PUMPKIN SHAKE
Mix 1/2 cup pumpkin purée with 1 cup vanilla ice cream, 1/2 cup milk, and a pinch of cinnamon.

BANANA PUMPKIN SHAKE
1 cup milk
2 Tbsp. canned pumpkin
1 banana
dash of cinnamon
Blend in blender until smooth and foamy. Serve immediately!

SPICED PUMPKIN FUDGE
3 cups sugar (or sugar substitute)
3/4 cup butter or margarine
1 can (5 1/3 oz.) or 2/3 cup evaporated milk
1/2 cup Libby’s Solid Pack Pumpkin
1 tsp. pumpkin pie spice
1 package butterscotch flavored morsels
1 jar (7 oz.) marshmallow cream
1 cup chopped almonds, toasted
1 tsp. vanilla extract

In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly. Continue boiling over medium heat, stirring constantly. Continue boiling over medium heat, stirring constantly until mixture reaches 234°. on a candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch morsels. Add marshmallow cream, nuts and vanilla, mixing until well-blended. Quickly pour into greased 13×9-inch baking pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds candy.

SPICY PUMPKIN BUTTER
1/4 cup brown sugar, packed
2 Tbsp. sugar
1/4 c. water
1/2 tsp. allspice
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 cup pumpkin puree (not canned pie mix)

Combine the sugars, water and spices in a 4-cup glass measure. Microwave on HIGH 3 minutes; stir. Add pumpkin and microwave on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Yields 2 cups.

ORANGE-PUMPKIN PUDDING
4 slices whole-wheat bread, dice & crumble in blender
1/2 cup milk
1/2 cup orange juice
1/4 cup apple juice concentrate
2 eggs
1 banana, sliced
2 teaspoons cinnamon
1 cup cooked pumpkin
Dash of salt

Place the bread crumbs in square baking dish. Blend together milk, orange juice and apple juice concentrate. Add eggs, banana slices, cinnamon, pumpkin and salt and blend again. Add the mixture to the bread crumbs. Stir together. Bake at 350° for 50 minutes. Serve slightly warm.

OVEN-TOASTED PUMPKIN SEEDS
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight. Preheat oven to 250°.  Line a baking sheet with non-stick foil. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

MICROWAVE PUMPKIN SEEDS
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight.

Place butter or olive oil in a microwave-safe, rectangular baking dish. Heat in microwave on high for 30 seconds. Add pumpkin seeds and toss to coat. Spread seeds out evenly in the bottom of the dish. Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking.  When done, sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Cool pumpkin seeds before eating or storing. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

DINNER IN A PUMPKIN
1 pumpkin
1 onion, chopped
2 Tbsp. oil
2 lbs. ground beef, browned
2 Tbsp. soy sauce, low sodium
2 Tbsp. brown sugar, packed
4 oz. can sliced mushrooms, drained
10 3/4 oz. can cream of chicken mushroom soup
1 1/2 cup prepared white rice
8 oz. can sliced water chestnuts, drained

Remove top of pumpkin (cut out top at a slant) and set aside; hollow out, discarding pulp and seeds. Sauté onion in oil in a 10” skillet; add beef and heat until browned. Drain. Stir in soy sauce, brown sugar, mushrooms and soup; simmer for 10 minutes, stirring occasionally. Add rice and water chestnuts; heat thoroughly. Pour mixture into pumpkin shell; replace top. Place on an ungreased baking sheet; bake at 350° until pumpkin is tender, 1-2 hours depending on size. Serves 6 - 8.

PUMPKIN BUTTERSCOTCH PUDDING
6 servings
1 pkg. sugar-free instant butterscotch pudding
1 cup fat-free milk
16 oz. pumpkin
1 Tbsp. vanilla
1 Tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 cup or more Cool Whip

Mix pudding and milk until thick.  Add all the rest. Fold in Cool whip. Refrigerate.

CREAMY PUMPKIN MOUSSE
1 can solid-pack pure pumpkin (16 oz size)
1 package (6-serving size) package instant sugar-free vanilla pudding mix
1/4 cup low-fat (1%) milk
1 teaspoon ground cinnamon
2 cups frozen light whipped topping – thawed

In a medium bowl, with an electric beater on medium speed, beat the pumpkin, pudding mix, milk, and cinnamon until well blended.  Fold in the whipped topping until thoroughly blended, then spoon into a serving bowl. Cover loosely and chill until ready to serve. 10 servings.

PUMPKIN FLUFF RECIPE 6 Servings
1 package (5 ounce size) instant vanilla pudding mix
1 can (15 ounce size) solid pack pumpkin
1 teaspoon pumpkin pie spice
1 container (16 ounce size) frozen whipped topping, thawed

Mix first three ingredients. Fold in whipped topping. Chill.

STUFFING IN A PUMPKIN SHELL
5 to 6 lb. pumpkin
2 cups bread, cubed
1/2 cup celery, chopped
1 cup chopped cashews
1/4 cup butter
2 cups prepared rice
1 onion, chopped
2 apples, cored, peeled and chopped
1 cup chicken broth
1/4 tsp. sage
1/8 tsp. dried oregano
1/8 tsp. paprika
salt and pepper to taste

Remove top from pumpkin and set aside; discard seeds and pulp. Combine remaining ingredients in a large mixing bowl in the order listed; mix well. Pack loosely into the pumpkin shell; replace top. Place on an ungreased baking sheet; bake at 350° for 1-1/2 hours. Serves 6-8.

PUMPKIN DIP
8 oz. pkg. cream cheese, softened
2 cups powdered sugar
15-oz. can pumpkin
1 tsp. ground ginger
1 tsp. allspice
2 tsp. cinnamon

Blend cream cheese and sugar together; mix in remaining ingredients. Makes about 3 cups. Serve with apples and other fruit.

PUMPKIN CHILI MEXICANA
1 pound ground beef or turkey
3/4 cup chopped onion
1/2 cup diced, each: red and green bell peppers
1 garlic clove, minced
2 (14.5-ounce) cans diced tomatoes, including liquid
1 (15-ounce) can each: pumpkin, tomato sauce and kidney beans, drained
1 (4-ounce) can diced green chilies
1/2 cup frozen or fresh corn kernels
1 tablespoon chili powder
1 teaspoon each: ground cumin and salt 1/2 teaspoon freshly ground black pepper

Crumble ground beef in a dishwasher-safe hard-plastic colander suspended over a 3- to 4-quart casserole. Sprinkle onion, red and green bell peppers and garlic over meat. Stirring midway through cooking, microwave on high 7 minutes. Discard grease and place meat mixture in same casserole.  Add tomatoes, pumpkin, tomato sauce, kidney beans, chilies, corn, chili powder, cumin, salt and pepper; stir to blend. Cover with lid or vented plastic wrap and microwave on high 8 minutes. Stir, cover and microwave on medium (50 percent) 12 minutes. Top with grated Cheddar cheese, diced green onion and sour cream.

FALL HARVEST CAKE
1 1/2 cup sugar
1/2 cup brown sugar, packed
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1 cup oil
1/2 tsp. vanilla extract
4 eggs
2 cups all-purpose flour
15 oz. can pumpkin
1 apple, cored, peeled and chopped
1/2 cup chopped pecans

Mix the first 10 ingredients together; add flour, 1/2 cup at a time. Blend in pumpkin; fold in apple and pecans. Pour into a greased and floured bundt pan. Bake at 350° for 70 min. Cool 20 minutes in the pan; remove and complete cooling on a wire rack. Frost when cool Serves 12.

FROSTING:
2 tsp. vanilla extract
1/2 cup butter, softened
8 oz. pkg. cream cheese, softened
3 1/2 c. powdered sugar