BoomerGirl Diary

Why wait until Thanksgiving to enjoy the autumnal flavor of pumpkin? Here are some great recipes from two excellent cooks (and pumpkin growers) that call for fresh or canned pumpkin. (Of course, they're partial to fresh).

Pumpkin pancakes

2 cups all-purpose flour

2 tablespoons packed brown sugar

1 tablespoon baking powder

1 1/4 teaspoons pumpkin pie spice

1 teaspoon salt

1 3/4 cups milk

1/2 cup pumpkin

1 large egg

2 tablespoons vegetable oil

Pumpkin maple sauce:

1 cup maple syrup

1 1/4 cups pumpkin

1/4 teaspoon ground cinnamon or pumpkin pie spice

Optional: chopped nuts

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

Heat griddle to medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Repeat with remaining batter. Serves 8. Serve with pumpkin maple sauce and nuts.

Pumpkin maple sauce: Heat the maple syrup, pumpkin and ground cinnamon or pumpkin pie spice in small saucepan until warm.

— Karen Pendleton

Pumpkin Pie

2 eggs

2 cups pumpkin

1/2 cup sugar

1/4 cup brown sugar

1/2 teaspoon salt

2 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 small can Carnation Milk

1 9-inch unbaked pie shell

Mix all ingredients together in large bowl. Pour into unbaked pie shell, bake at 375 for 15 minutes and reduce to 350 degrees for 35 minutes or until set.

— Sharla Schaake Dressler

Double layer pumpkin pie

4 ounces cream cheese, softened

1 tablespoon milk

1 tablespoon sugar

1 1/2 cups cool whip

1 graham cracker crust

1 cup cold milk

1 1/2 cups pumpkin

2 packages instant vanilla pudding

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Mix cream cheese, one tablespoon milk and sugar, add cool whip and spread on bottom of crust. In bowl add 1 cup of milk, pumpkin, pudding and spices. Mixture will be thick. Spread over cream cheese mixture. Chill at least 1 hour.

— Sharla Schaake Dressler

Pumpkin pecan tassies

1/2 cup butter

3 ounces cream cheese

1 cup flour

Filling

3/4 c. brown sugar (divided)

1/4 c. pumpkin

4 teaspoons and 1 tablespoon butter (divided)

1 egg yolk

1 tablespoon half & half

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup chopped pecans

In small mixing bowl, cream butter and cream cheese. Beat in flour, shape into 24 balls. Working with floured fingers, press into the bottom and up the sides of greased miniature muffin tin. Bake at 325 for 8-10 minutes.

Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, half & half, extracts and spices. Spoon into warm shells. Combine the pecans and remaining brown sugar and butter; sprinkle over filling. Bake 23-27 minutes longer.

— Sharla Schaake Dressler

Pumpkin cheesecake

Crust:

1/3 cup reduced-calorie margarine, room temp.

2 cups graham-cracker crumbs

Filling:

1 container (24 ounces) nonfat cottage cheese (3 cups)

1 tub (12 ounces) light cream cheese

1 1/4 cups packed light-brown sugar

2 large egg whites

2 large eggs

2 cups (cooked, mashed) pumpkin

2 tablespoon cornstarch

2 teaspoon pumpkin-pie spice

1 teaspoon vanilla extract

Lightly grease bottom and sides of 9-by-3-inch springform pan. Crust: Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and 2 inches up sides of prepared pan.

Filling: Cook pumpkin using your preferred method, mash and set aside. Heat oven to 325 degrees. Process cottage cheese and cream cheese product in a food processor or blender about 2 minutes, scraping down sides 2 or 3 times, until thick and smooth. Add brown sugar, process until sugar dissolves. Add eggs and egg whites and process just until blended. Transfer to a large bowl. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth.

Pour into crust. Bake 1 hour and 20 minutes or until top of cake looks set. Shut off oven. Cool completely on wire rack. Cover and refrigerate in pan at least 6 hours or up to 4 days.

— Karen Pendleton