1 (.25 ounce) package yeast
1 cup warm water
1/4 cup honey
4 teaspoons vegetable oil
3 cups whole wheat flour
1/4 cup wheat bran (optional)
1 teaspoon salt
1/3 cup sunflower seeds
1/3 cup shelled, toasted, chopped pumpkin seeds

Directions

Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the whole wheat setting and press start. If your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.

1 1/2 pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
1/4 cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 1/2 pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
1/4 teaspoon mild paprika
salt and pepper to taste
1/2 cup coarsely chopped cilantro leaves (lightly packed)

Directions

Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.

Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.

Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

2 cups pumpkin puree
1 cup evaporated milk
1 cup white sugar
1/2 cup self-rising flour
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
2 pinches ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.

Bake at 350 degrees F (175 degrees C) for 1 hour.

1/2 cup diced sweet onion
1 tablespoon margarine
5 cups peeled and diced pumpkin
3/4 cup diced potatoes
2 cups water
1 cube chicken bouillon
1 pinch ground ginger
1 pinch ground nutmeg
salt and pepper to taste
2 cups milk

Directions

In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender

Add milk, blend until smooth and serve.

2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine

Directions

In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

1 1/2 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon baking soda
1 1/2 cups white sugar
1/2 cup butter, softened
2 egg whites
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/3 cup sesame seeds

Directions

In small bowl, combine flour, oats and baking soda; set aside. In large mixing bowl, beat 1 cup sugar and butter or margarine until fluffy; mix in egg whites. Stir in dry ingredients. On waxed paper, press dough into 16 x 12 inch rectangle.

In small bowl, combine pumpkin, remaining 1/2 cup sugar and pumpkin pie spice; mix well. Spread mixture over dough to 1/2 inch of edge. Roll dough, beginning at the narrow end. Sprinkle sesame seeds over roll, pressing gently into dough. Wrap in waxed paper; freeze until firm or overnight.

Preheat oven to 400 degrees F (200 degrees C).

Spray cookie sheet with non-stick cooking spray. Cut frozen dough into 1/4 inch slices; place on cookie sheet. Bake 9 – 11 minutes or until golden brown. Remove to wire rack; cool completely.

1 3/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 (15 ounce) can canned pumpkin
1/3 cup water
2 eggs
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 cup chopped walnuts

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.

Stir the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together the pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. Gradually pour the wet mixture into the dry while whisking until everything is well mixed. Fold the walnuts into the batter. Divide the batter between the two prepared loaf pans.

Bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow to cool 20 minutes before removing from the pans.

2 cups milk
2 cups canned pumpkin
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs
1/2 teaspoon salt
2 1/2 cups white sugar
1 recipe pastry for a 9 inch single crust pie

Directions

In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.

Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.

2 (9 inch) pie shell
4 eggs
1 (29 ounce) can pumpkin puree
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 tablespoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup evaporated milk

Directions

Preheat oven to 425 degrees F (220 degrees C).

Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Blend thoroughly, then beat in milk. Pour into pastry-lined pie plates.

Bake in preheated oven for 30 minutes, or until set. Chill before serving.

6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter or margarine
2 cups chopped red onion
2 cups sliced crimini mushrooms
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 tablespoons chicken broth

Directions

Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.

Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.

Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.

Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.