~~~PUMPKINS~~~

Yes, we carved many pumpkins on Saturday nights but we have also loved recipes with made with this colorful squash. Pumpkin contains loads of beta-carotene and alpha-carotene, which are converted to vitamin A in your body. It's high in fiber, low in calories, and a good source of several important minerals, including iron, potassium, and magnesium.

Pumpkin Muffins:
3 1/3 c. flour2 tsp. baking soda3 c. sugar1 1/2 tsp. salt1 tsp. cinnamon1 tsp. nutmeg1/4 tsp. ground ginger
Mix dry ingredients and add:
1 c. oil4 eggs2/3 c. water2 c. pumpkin
Preheat oven to 350F degrees.
Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.
Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.


A great way to make use of the pumpkin seeds is to eat them, salted, and toasted. Our preference is with the shells on ~ if they are toasted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins. The TRICK?? Boil the seeds in salted water first, and then toast them in the oven. You will need:
1 medium sized pumpkin
salt to taste
olive oil
1. Preheat oven to 400. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a full boil. Let simmer for 10 minutes.
Remove from heat and drain.


And now my famous Fluffy Pumpkin DIP. This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers sticks best, (this year we used Scooby Doo Honey Grahams...they look like dog biscuits...lol). You can use lite whipped topping and sugar free pudding and it still tastes great.
INGREDIENTS:
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
1 8oz cream cheese
DIRECTIONS:.In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping.
Chill in the refrigerator until serving.
I put it in a plastic container that fits inside a pumpkin for serving.