• 2 cups pumpkin
• 1 cup sugar
• 1/2 tsp. salt
• 1 tsp. cinnamom
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 1 cup evaporated milk
• 1 beaten egg
• 1/4 cup whole milk

Bake at 425 degrees for the first 15 minutes. Then, continue to bake pie at 350 degrees for about 35 minutes. Pie is done when a knife comes out clean.

• 2/3 cup of shortening
• 2 2/3 cup of sugar
• 4 eggs
• 2 cups of fresh pumpkin or 1 can of pumpkin (16 oz.)
• 2/3 cup water
• 3 1/3 cup flour
• 1/2 tsp. baking powder
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. cloves
• 1 tsp. cinnamon

Heat oven to 350 degrees. Grease 2 9X5X3 inch loaf pans or 3 8.5x4.5x2.5 inch pans. In large bowl cream shortening and sugar until fluffy. Stir in eggs, pumpkin, and water. Blend in flour, soda, salt, baking powder, cinnamon, and cloves. Pour into pans and bake about 70 minutes or until knife comes out clean.

• 2 cups seeds
• 2 tbsp. oil
• 1 tsp. salt

Rinse seeds of any pumpkin goop. Combine seeds with oil and spread on a cookie sheet. Add salt and roast in 250 degree oven for 1 and ahalf hours.

• 1/2 cup butter or margarine
• 1 1/2 cup sugar
• 1 egg
• 1 cup fresh or canned pumpkin
• 1 tsp. vanilla
• 2 1/2 cup flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 cup almonds (optional)
• 1 (12 oz.) package chocolate chips

Cream butter and sugar til light and fluffy. Beat in the egg, pumpkin, and vanilla. Mix and sift flour, baking powder, soda, salt and spices. Add to creamed mixture and mix well. Add almonds and chocolate chips. Mix thoroughly. Drop by spoonfuls on a greased cookie sheet. Bake at 350 degrees for about 15 minutes.

• 1 pumpkin (10-12 pounds)
• 2 pounds beef stew meat (cut up)
• 3 tbsp. vegetable oil
• 1 cup water
• 3 large potatoes (peeled and cut up)
• 4 medium carrots (peeled and sliced)
• 1 large green pepper cut up into 1/2 inch pieces
• 4 cloves of garlic minced
• 1 medium onion chopped
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. beef boullion
• 1 can (14.5 oz) crushed tomatoes

Brown meat in oil, then add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Then, stir in boullion and tomatoes.

Cut out and remove inside of pumpkin (not completely, leave in a little for taste and to eat) and remove top. Put stew into pumpkin and put the top of the pumpkin back on. Brush outside of pumpkin with oil. Bake at 325 degrees for two hours or until pumpkin is tender. Serve out of pumpkin.

• 1 box of yellow cake mix
• 1/2 cup oleo , melted
• 1 egg

Mix together and spoon out 1 cup of mix for reserve. Press remainder of mix into bottom of 9x12 inch ungreased pan.

Mix:

• 1 large can of pumpkin (29 oz. or use fresh pumpkin)
• 3 eggs
• 1 small can evaporated milk (3/4 cup)
• 1/2 cup brown sugar
• 2 tsp. cinnamon

Pour over cake mixture.

Mix:

• 1 cup cake mix reserve
• 1/4 cup melted oleo
• 1/2 cup granulated sugar

Sprinkle on top of cake and add nuts.

Bake at 350 degrees for about one hour.