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INGREDIENTS

• 3 eggs
• 1 (16ounce)can solid-pack pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons sweet sherry
• 3/4 cup sugar
• 2 cups milk
• 3 cups packed 3/4 inch cubes Italian bread or French bread or sourdough bread
• 1/2 cup chopped walnuts
• heavy cream

DIRECTIONS

1. In a large bowl, whisk the eggs until smooth.
2. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
3. Whisk in the sherry, sugar, and milk until smooth.
4. Stir in the bread cubes and nuts.
5. Turn the mixture into a 3 1/2-quart electric slow cooker.
6. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (do not cook on the low heat setting for a longer time).
7. Remove the lid and continue cooking on high 20 to 30 minutes longer.
8. Serve warm or at room temperature, topped with heavy cream.

INGREDIENTS

• 1 cup sugar
• 1/2 cup shortening
• 1 (14ounce)can pumpkin puree(not pumpkin pie mix)
• 1 egg(beaten)
• 1 teaspoon baking soda
• 1 teaspoon milk
• 2 cups flour
• 2 teaspoons baking powder
• 1 tablespoon cinnamon
• 1 teaspoon vanilla
• 1 cupsemi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, cream together sugar and shortening.
3. Add pumpkin and egg and mix again.
4. In a small mixing bowl combine flour, baking powder and cinnamon.
5. In a condiment bowl or small cup, dissolve baking soda into milk.
6. Add baking soda mixture to dry ingredients and blend.
7. Slowly add dry ingredients into the wet, add vanilla, and mix well.
8. Fold in chocolate chips.
9. Drop by heaping teaspoons onto cookie sheet.
10. I line the sheet with parchment paper.
11. Bake for 8-10 minutes until slightly golden around bottom edges.
12. This makes a small batch (I am guessing about 4 dozen) I often double the recipe with no problem!

INGREDIENTS

• 1 (15ounce)can pumpkin
• 1 cupvegetable oil
• 4 eggs
• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 (12ounce)jarcream cheese frosting (I use the whipped kind)
• candy corn

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Grease and flour a 9X13 inch pan.
3. In a large bowel mix eggs, oil, pumpkin, and sugar well.
4. Add the remaining ingredients and mix well.
5. Pour into pan.
6. Bake for 30 minutes, or until the middle springs back when touched.
7. Let cool, then ice, and add candy corn for decoration.

INGREDIENTS

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 1 (14ounce)can pumpkin
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 quart vanilla ice cream, softened
• 1/4 teaspoon ground cinnamon
• 1 cupwhipped cream or Cool Whip

DIRECTIONS

1. Mix graham crumbs, 1/4 cup brown sugar and melted butter together.
2. press into a 9″ square cake pan.
3. combine pumpkin, the 1/2 cup brown sugar, salt, the one tsp of cinnamon, nutmeg, and cloves in a bowl.
4. Fold in softened ice cream.
5. pour mixture into pan and cover.
6. freeze 4-6 hours.
7. Remove from freezer about 15 minutes before serving.
8. cut into squares.
9. serve each square with a dollop of whipped topping using the 1/4 tsp cinnamon, sprinkle each square with a bit.
10. Ta Da!
11. Eat and enjoy!
12. Very appealing looking dessert!

INGREDIENTS

• 750 g pumpkin, flesh in big chunks
• 125 g smoked bacon, strips cut into large pieces
• 1 tablespoon butter
• 250 gcream
• 1/2 liter milk
• salt and pepper

DIRECTIONS

1. Heat 150g of cream with the bacon, bring to a boil and reduce to a thick liquid, strain, leave to cool and preserve in the fridge.
2. Throw away the bacon strips.
3. Melt the butter, add pumpkin pieces and cook for 3-4 minutes.
4. Add the milk, salt and leave to cook (covered) for 30 minutes.
5. Whip the remaining cream (very cold) rapidly until consistency of whipped cream.
6. Incorporate the equally cold bacon cream.
7. Keep the mixture in the fridge.
8. After 30 minutes blend the pumpkin milk mixture.
9. Adjust the seasoning by adding salt and maybe pepper.
10. Serve this soup hot and top gently with a tablespoon of bacon cream.
11. Enjoy.