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• 3 Steps to Pumpkin Puree

  Bake: Preheat the oven to 350 degrees. Cut sugar or pie pumpkins in quarters and remove all the seeds and fibers. (Save seeds for roasting, if desired.) Place the quarters flesh-side down on a lightly oiled baking sheet. Roast about 45-50 minutes or until the flesh is tender.

  Puree: Scoop away tender pumpkin flesh from the skin. Puree it in a food processor or mash it by hand until smooth. Cooked pumpkin can have a lot of moisture. To remove it, line a colander with cheesecloth or coffee filters. Place the flesh in the colander and press on it to remove excess moisture.

  Store: Freeze leftover canned or homemade pumpkin puree. Place it in a plastic sealable freezer bag and squeeze out the air. Press the bag so it will store flat, label, date and freeze. You can keep the puree about 6 months. Thaw before using.

  
  

• Spiced Pumpkin Cupcakes

  Adapted from Williams-Sonoma. If desired, substitute 1/2 teaspoon pumpkin pie spice for the nutmeg and cloves.

  2 2/3 cups all-purpose flour

  2 teaspoons baking soda

  2 teaspoons baking powder

  2 teaspoons ground cinnamon

  1/4 teaspoon nutmeg

  1/4 teaspoon ground cloves

  1 teaspoon salt

  2/3 cup chopped walnuts

  1 cup raisins

  1 (15-ounce) can pure pumpkin (about 1 3/4 cups)

  1 cup sugar

  1 cup dark brown sugar

  1 cup canola oil

  4 eggs

  PREHEAT oven to 350 degrees. Line the cups of 3 standard muffin tins with paper liners.

  SIFT together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in a large mixing bowl. Add the walnuts and raisins and gently toss with the flour mixture. This will help prevent the nuts and raisins from sinking to the bottom.

  WHISK together the pumpkin, sugars and oil in a separate large mixing bowl. Beat in the eggs one at a time, whisking well after each addition. Add the flour mixture in three batches, stirring with a wooden spoon just until combined.

  FILL muffin cups about three-fourths full. Bake until the cupcakes are golden brown and a wooden pick inserted in the center comes out clean, about 20-25 minutes. Cool tin on a wire rack for 10 minutes, then remove cupcakes and cool completely before frosting and decorating as desired.

  Yield: 36 cupcakes.

  
  

• Pumpkin Mac And Cheese

  Adapted from Better Homes and Gardens. Using a mix of heavy whipping cream and skim milk saves a few calories and fat grams. You can use fat-free half-and-half in place of the cream. Using Gouda cheese gives this mac and cheese a mild nutty flavor.

  2 cups dried elbow macaroni

  2 tablespoons unsalted butter

  2 tablespoons all-purpose flour

  1/2 teaspoon each salt and ground black pepper

  1 cup heavy whipping cream

  1 cup skim milk

  4 ounces Gouda or fontina cheese, shredded (about 1 cup)

  1 (15-ounce) can pumpkin puree

  1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed

  1/2 cup soft bread crumbs

  1/2 cup grated Parmesan cheese

  1/3 cup chopped walnuts

  1 tablespoon olive oil

  Fresh sage leaves (optional)

  PREHEAT oven to 350 degrees. Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, and then return to pot.

  MELT butter over medium heat in a medium saucepan while pasta is boiling. Stir in flour, salt and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly.

  STIR in the cheese, pumpkin and sage until cheese melts. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

  COMBINE bread crumbs, Parmesan, walnuts and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with sage leaves.

  Yield: 8 (3/4-cup) servings.

  
  

• Pumpkin Banana Bread

  Floured baking spray

  1 mashed ripe banana (about 3/4 cup)

  1 cup pumpkin puree

  1/4 cup canola oil

  1 large egg

  2 egg whites

  2 cups all-purpose flour

  2/3 cup sugar

  1 teaspoon baking powder

  1/2 teaspoon baking soda

  1/2 teaspoon salt

  1/2 teaspoon nutmeg

  1/2 teaspoon ginger

  1 teaspoon cinnamon

  PREHEAT oven to 350 degrees. Coat an 8-inch loaf pan with floured baking spray.

  PLACE mashed banana, pumpkin puree, oil, egg and egg whites in a large mixing bowl. Beat with an electric mixer on low speed until combined.

  WHISK together flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a separate bowl. Add flour mixture to banana and pumpkin mixture and beat until just moist.

  POUR batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean. Remove from oven, cool slightly before cutting into slices.

  Yield: 1 loaf (12 slices).

  
  

• Pumpkin Shrimp Curry

  From www.bonappetit.com. If you like it spicier, add more cayenne.

  2 tablespoons olive oil

  1 cup sliced onion

  1 tablespoon each minced ginger and garlic

  1 plum tomato, chopped

  1 (15-ounce) can pumpkin puree

  2 cups vegetable broth

  1 cup unsweetened coconut milk

  1 1/2 teaspoons curry powder

  1/8 teaspoon cayenne pepper or to taste

  1 cup butternut squash, roasted and diced

  1 pound shrimp, peeled and deveined

  1 1/2 teaspoons fresh lime juice

  For serving: Steamed rice, cilantro, lime zest and/or fried shallots

  HEAT oil over medium heat in a large saucepan. Add onion and ginger; saute until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin puree; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.

  ADD vegetable broth, coconut milk, curry powder and cayenne pepper; simmer for 20 minutes. Add the butternut squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm. If desired, serve over steamed rice and top with cilantro, lime zest and fried shallots.

  Yield: 4 servings.