Although canned pumpkin is quite good for use not only in pies, but also for pumpkin bread, and pumpkin cookies, fresh pumpkin produces superb results - a more delicate flavor that does not compete with but enhances seasonal spices and flavoring.

It is simple to prepare fresh pumpkin. Simply wash whole pumpkin and cut in half or quarters depending on the size. Scrape out the seeds and the stringy stuff; cut the flesh into chunks.

Then follow the directions for microwaving or oven-cooking fresh pumpkin (below). Use what you need, and then freeze what’s left now for future holiday baking. Cooked Pumpkin

Place unpeeled fresh pumpkin sections in a microwave-proof casserole and cover. Microwave on HIGH, rotating every 2 minutes, until tender all over when pricked with a fork. Remove individual sections as they are done. OR wrap wedges in foil and bake at 350 degrees for 20 to 30 minutes.

Scrape flesh from the skin and puree in a food processor. Measure for us in your favorite recipe, or use one of mine.

Freeze extra pumpkin in 1/2 or 1 cup portions in small freezer bags. Important: When thawed, thoroughly drain excess liquid before using. Set liquid aside for use in soups. (I use the liquid instead of water or to reconstitute dry milk for use in some of these recipes.)

Substitute equal amounts of fresh pumpkin for canned in your favorite recipes.

NOTE: Acorn or butternut squash can be substituted in these recipes.

Wait. Don’t throw away the seeds. Roast them for snacks.

Roasted

Pumpkin Seeds

Pull the stringy stuff from the seeds. Rinse and pat dry with paper towels. For each cup of pumpkin seeds use two teaspoons butter or olive oil and a pinch of plain salt, or seasoned salt. Toss with two forks to mix.

Spread seeds in a single layer on a baking sheet. Bake at 300 degrees for 45 minutes, stirring occasionally, until golden.

Spicy

Pumpkin Pie

1 1/2 cup canned or mashed fresh pumpkin

3/4 cup sugar

1/8 teaspoon salt

1 teaspoon ginger

1 1/4 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

3 beaten eggs

1 1/4 cups milk

1 small can (6 ounces) evaporated milk

Blend all ingredients together until smooth. Pour into a pastry-lined 9 or 10-inch pie plate. Crimp edges high to prevent filling from boiling over,

Bake at 400 degrees for 50 minutes or until knife inserted in the center comes out clean. Cool. Makes 8 to 10 servings.

Jiffy

Pumpkin Cake

For best results, use canned pumpkin.

1 package regular yellow cake mix

4 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 can (1 pound) pumpkin

1/4 cup water

1/4 cup cooking oil

3 eggs

Confectioners’ sugar

Combine cake mix, spice, baking soda, pumpkin, water, oil and eggs in a large mixing bowl with mixer at low speed until all is moistened.

Beat two minutes longer at medium speed until smooth. Pour into greased and floured 12-inch tube cake pan or Bundt pan.

Bake at 350 degrees for 45-50 minutes or until cake tests dude. Cool for 10 minutes before removing. While still warm, sprinkle liberally with confectioners’ sugar.

Pumpkin Cookies

1 cup butter

1 cup sugar

2 cups pureed or canned pumpkin

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/4teaspoon allspice

1 cup raisins

1/2 cup chopped nuts

Cream butter and sugar. Add pumpkin, eggs and vanilla. Beat well.

Stir together flour with baking powder, cinnamon, baking soda, nutmeg and allspice. Add to pumpkin mixture; mix well. Stir in nuts and raisins.

Drop by rounded teaspoon two inches apart on baking sheet. Bake at 350 degrees for 12-15 minutes. Cool slightly before removing. Makes 3 1/2 dozen cookies.

Jiffy Pumpkin Walnut Bars

1 package spice layer cake mix

1/2 cup melted butter or margarine

3 eggs

1 cup pureed or canned pumpkin

1/2 cup sugar

1/2 teaspoon grated lemon peel

1/2 cup chopped walnuts

Measure 2/3 cup dry cake mix; set aside. Combine remaining cake mix with butter and 1 egg. Pat into greased 9 x 13 x 2-inch baking pan. Bake at 350 degrees for 15 minutes. Combine reserved cake mix the remaining eggs, pumpkin, sugar, and peel. Beat well. Pour over baked layer. Sprinkle nuts on top. Bake at 350 degrees for 15 to 20 minutes. Cool and cut into bars.

Pumpkin Cranberry Bread

3 cups flour

1 1/2 teaspoons cinnamon

1 1/4 teaspoon ginger

1/2 teaspoon each nutmeg and cloves

1/4 teaspoon allspice

2 teaspoons baking soda

1 teaspoon salt

3 cups sugar

1 3/4 cups pureed or canned pumpkin

4 large eggs

1 cup cooking oil

1/2 cup orange juice

1 cup dried cranberries

1/2 cup chopped pecans

Stir together flour, spices, baking soda and salt. Beat together sugar, pumpkin, eggs, oil and orange juice in a large mixer bowl until just blended. Add pumpkin mixture to dry mixture. Stir just until moistened. Stir in cranberries and nuts.

Spoon batter into two greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees for 60-65 minutes or until toothpick inserted in center comes out clean. Cool in pans on rack for 10 minutes. Remove from pans and complete cooling.