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Halloween Recipes

ROASTED PUMPKIN SEEDS
 2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 tbsp. salt

Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown).

TOASTED PUMPKIN SEEDS
2 c. unwashed pumpkin seeds
1 1/2 tsp. Worcestershire sauce
1 1/2 tbsp. melted butter or margarine
1 1/4 tsp. seasoning salt

1. In bowl combine seeds, Worcestershire sauce, butter and salt, until seeds are coated. 2. Spread on large shallow baking pan. 3. Bake at 250 degrees approximately 1 hour, stirring occasionally until crisp, dry and golden brown.

SPICY NUT MIX
1-1/4 c. raw cashews or peanuts
3/4 c. soy nuts
1 c. sunflower and/or hulled pumpkin
seeds
2 tbsp. corn oil
1 1/2 tsp. chili powder
1/8 tsp. garlic powder
1 1/4 tsp. salt
1 tsp. Worcestershire sauce

Combine nuts and seeds in large bowl. Place oil and spices in covered container. Cover and shake. Sprinkle over nuts and seeds. Toss to coat. Spread in baking pan. Bake 20 minutes at 300 degrees. Cool and store in covered containers in refrigerator.

PUMPKIN FLAN
1 c. canned or fresh pumpkin puree
3 lg. eggs
1/4 c. sugar
1 1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. grated nutmeg
2 c. evaporated skim milk
Orange zests for garnish

Heat oven to 325 degrees. Spray 8-inch round baking dish with vegetable cooking spray. Whisk pumpkin, eggs, sugar, vanilla, and spices in large bowl until blended. Gradually whisk in milk. Pour into prepared dish. Place dish in larger baking pan and place in oven. Pour hot water into pan to come up halfway up side of dish. Bake until knife inserted halfway between edge and center come out clean, about 35-45 minutes. Place dish on wire baking rack and let cool. Cover with plastic wrap; refrigerate until cold, at least 2 hours. Cut into wedges and garnish with zest. Serves 8.

PUMPKIN ROLL
3 eggs
1 tsp. lemon juice
2/3 c. pumpkin (fresh or can), mashed
1 tsp. ginger powder
2 tsp. cinnamon powder
1 c. granulated sugar
1 tsp. salt
3/4 c. self-rising flour
1/2 tsp. nutmeg

Preheat oven to 350 degrees. Grease and dust with flour a 17-1/4 x 11-1/2 x 1 inch baking pan. In a medium mixing bowl, beat eggs for 5 minutes on medium speed. Add all other ingredients one at a time, in any order, mixing well after each addition, until entire mixture is creamy smooth. Pour into prepared pan and distribute batter evenly with a spoon and bake for 15 minutes. Dust a clean dish cloth with confectioners' sugar and turn cake out, while still warm, onto the prepared dish towel and roll up jelly roll fashion and allow cake to cool completely while rolled in the dish towel. After "roll" is cooled, unroll and *spread with filling listed below. Sprinkle filling with nuts then carefully roll back up without the towel, wrap "roll" in aluminum foil and refrigerate.

*FILLING
3 oz. cream cheese, softened
2 tbsp. margarine, softened
1 c. confectioners' sugar
1 tsp. vanilla extract
1 c. chopped nuts

Blend all ingredients, except nuts, well with electric mixer. Follow directions above to continue.

PUMPKIN BREAD
 2 c. flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 1/2 to 2 tsp. cinnamon
1/2 tsp. ground cloves
1 c. (2 sticks) margarine, melted
3 eggs, slightly beaten
2 c. (16 oz.) fresh or canned pumpkin
1 1/2 to 2 c. raisins

Preheat oven to 350 degrees. Grease loaf pans with Crisco shortening. Using a large bowl, mix flour, sugar, baking powder, soda, salt, nutmeg, cinnamon and cloves together. Add melted margarine, eggs, pumpkin and mix well. Stir in raisins. Spoon batter mixture in greased loaf pans. Bake at 350 degrees for 1 hour. when toothpick inserted comes out clean, dessert is done. Cool loaves, about 20 minutes. Remove from pans and wrap in Saran Wrap. This dessert freezes well. Yield: 2 (8 1/2 x 4 1/2 x 2 1/2 inch) loaves or 5 baby loaves.

PUMPKIN PECAN BISCUITS
2 c. all-purpose flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. each ground cinnamon and
nutmeg
1/2 c. butter or margarine, cut into
pieces
1/3 c. chopped pecans, toasted
2/3 c. mashed, cooked fresh pumpkin,
or canned solid-pack pumpkin
1/3 c. half and half

1. Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. 2. Cut butter into flour mixture until it resembles small peas. Stir in pecans. 3. In a glass measuring cup, combine pumpkin and half and half. Stir into flour mixture. Dough should be stiff. 4. Turn dough onto lightly floured surface. Knead several times. If dough is too wet to handle, add more flour. Pat dough out to 1/2 inch thickness. Cut out with 2-inch cutter. 5. Place biscuits on lightly greased baking sheets, about 1 inch apart. 6. Bake at 400 degrees for 12 to 15 minutes or until golden brown. Serve hot with butter and honey. Makes 12 to 16.

PUMPKIN CHOCOLATE CHIP BREAD
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. fresh grated nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/2 c. unsalted butter or margarine
1 c. sugar
2 eggs
3/4 c. cooked (canned) pumpkin
1 c. chocolate chips (I like Nestles)
3/4 c. chopped nuts (pecans or
walnuts)

GLAZE
1/2 c. powdered sugar
1 tbsp. milk
1/8 tsp. freshly grated nutmeg
1/8 tsp. cinnamon

Cream together the butter and sugar, blend in the eggs. Add dry ingredients (which have been combined) alternately with the pumpkin, beginning and ending with dry ingredients. Fold in by hand the chocolate chips and 1/2 cup nuts. Spoon into two greased and floured 9 x 5 x 2 1/2 inch foil loaf pans. Sprinkle with remaining nuts. Bake in preheated 350 degree oven for about 45-50 minutes. Test for doneness. Remove from oven, let cool 5 minutes. Remove from pans and drizzle with glaze. Best held overnight before slicing, this gives the spices a chance to set in. Yield 2 loaves. Bonus: Freezes well - if you are lucky enough to have a loaf leftover.

PUMPKIN MOUSSE
1 envelope. unflavored gelatin
1/2 c. sugar
2 lg. eggs
1/8 tsp. salt
1/4 c. cold water
1 c. fresh or canned pumpkin puree
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. each ground nutmeg and
allspice
3 c. frozen whipped dessert topping,
thawed

Place the gelatin, sugar, eggs, salt and water in a small saucepan, and beat until smooth. Cook, stirring constantly, over moderately low heat until the sugar and gelatin dissolve and the mixture thickens slightly, about 5 minutes. Do not boil or the mixture may curdle. Remove from the heat and set in a large pan of cold water. Let the gelatin mixture cool to lukewarm, stirring occasionally. Beat in the pumpkin, then the cinnamon, ginger, nutmeg and allspice. Refrigerate, uncovered, for 15 minutes, then fold in the dessert topping. Spoon into a large serving bowl or into 6 to 8 individual dessert dishes. Cover with plastic food wrap and refrigerate for 4 hours or overnight. Serves 6 to 8.

PUMPKIN COOKIES
1 c. melted oleo
2 c. sugar
2 c. pumpkin (canned or fresh)
1 c. walnuts
1 tsp. vanilla
1 c. raisins (optional)
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
4 c. flour
Dash of salt

Mix all ingredients together and drop from teaspoon onto cookie sheet. Bake for 12 minutes in 375 degree oven.

PUMPKIN CUSTARD
1 c. canned or cooked pumpkin (fresh mashed)
2 eggs, slightly beaten
1/2 c. light brown sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1 c. cream or milk or skim milk

Place ingredients in a mixing bowl, mix slowly but thoroughly with egg beater or electric mixer. Put into custard cups and set cups in a shallow pan of water. Bake in 325 degree oven for 40 or 50 minutes or until custard is firm. Serves 4. Tastes like pie filling.

PUMPKIN CRUNCH
 3/4 c. cold milk
1 (4 oz.) pkg. Jello instant vanilla
1/2 c. solid pack of pumpkin or fresh
3/4 tsp. pumpkin spice
2/3 c. chopped almonds
2/3 c. semi-sweet chocolate chips
3 1/2 c. Cool Whip
1 pie crust

Bake pie crust. Pour milk into bowl; add pie filling. Beat until blended, mixture will be thin. Let stand 5 minutes. Blend in pumpkin spice, almonds, chips, and cup of Cool Whip. Spoon into pie crust. Chill 4 hours before serving. Spread remaining Cool Whip topping.

TROUT WITH PUMPKIN SEED BROWN BUTTER
1/2 c. buttermilk
1 c. all purpose flour
2 (8-10 oz.) boneless whole trout
2 tbsp. vegetable oil
6 tbsp. (3/4 stick) butter
1/4 c. unsalted pumpkin seeds
2 tbsp. cider vinegar
2 tbsp. chopped fresh chives or green
onion tops
Pumpkin-Corn Pudding (see index)

Pour buttermilk into large bowl. Place flour in another large bowl. Dip trout in buttermilk. Season trout with salt and pepper. Open trout and dredge both sides in flour, tapping off excess. Heat 1 tablespoon oil in heavy large skillet over medium high heat. Place 1 trout flesh side down in skillet. Cook until golden, about 4 minutes. Turn and cook skin side down until crisp, about 5 minutes. Place on plate and keep warm. Repeat with remaining oil and trout. Add butter to same skillet and cook until golden, about 2 minutes. Stir in pumpkin seeds and cook 1 minute. Add vinegar and bring to boil. Spoon sauce over trout and top with chives. Serve with Pumpkin-Corn Pudding, if desired.

PUMPKIN APPLE CASSEROLE
2- 1/2 c. fresh pumpkin cut in sm.
slices or chunks, pared
1 1/2 c. apples in lg. slices, pared
1/2 c. butter or margarine
3 1/2 tbsp. brown sugar
1 tsp. cinnamon
1/2 c. nuts, broken
Salt to taste

Prepare pumpkin and apples. Melt 3 tablespoons butter; combine with brown sugar, cinnamon, nuts and salt. Place a layer of pumpkin in a 2 quart casserole. Drizzle with butter mixture. Top with apples. Drizzle with mixture. Repeat. Dot with remaining butter. Cover and bake at 350 degrees for 45 to 60 minutes or until apple and pumpkin are tender. Serves 4.

PUMPKIN PIE
1 unbaked pie shell
1 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 eggs, well beaten
2 c. pumpkin (fresh or canned)
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. all spice
1 can evaporated milk

Combine and mix sugar, salt and spices. Add pumpkin, milk, and eggs. Beat until smooth. Pour into shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35 minutes or until custard is set and knife inserted comes out clean. (to serve: top each piece with whip cream.)

PUMPKIN PUDDING
1 c. evaporated skim milk
1 c. pumpkin puree (fresh or canned)
1/4 c. egg substitute
1 egg white
1/2 c. apple butter
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. allspice

Place milk into a 2 cup glass measuring pitcher. Microwave on high (100%) until warm, 1 minute. Whisk together the pumpkin, egg substitute, egg white, apple butter, vanilla and spices; add to warm milk; mix well. Pour mixture into a 2 quart microwave ring mold. Microwave on high until just firm, 7 1/2-8 minutes rotating the pan a 1/4 turn every 2 minutes. Refrigerate until well chilled.

DINNER IN A PUMPKIN
1 med. sized "pie" pumpkin
1 1/2 lbs. ground beef
1 med. onion, chopped
1/4 c. soy sauce
2 tbsp. brown sugar
1 (10 3/4 oz.) cans cream of chicken
soup
1 pkg. fresh mushrooms
2 c. cooked wild rice

Cut top off pumpkin. Clean seeds and pulp out - draw face on the pumpkin with marker - or place dried - colorful leaves on platter around pumpkin when serving. In skillet, brown onion and meat. Add soy sauce, sugar, mushrooms and soup. Simmer 10 minutes. Mix in rice - then pour mixture into pumpkin. Place filled pumpkin in large baking pan. Bake 1 1/2 hours at 350 degrees or until pumpkin flesh is soft. Remove from oven and place on platter. When serving - scoop out some pumpkin with the meat mixture. Enjoy! *Pie pumpkins are a slightly faded color, less fibrous, and usually a bit smaller in size.

PUMPKIN WITH PORK
1 slice thick bacon, diced
2 c. fresh, peeled and sliced (1/4
inch pieces) pumpkin
1 med. yellow onion, peeled and sliced
1/2 c. canned chicken broth
1 lb. pork butt or shoulder, cut into
1/8 inch strips
1/2 tsp. ground cumin
Salt and pepper to taste

In a frying pan or wok, sauté the bacon until it is transparent. Add the pumpkin slices and onions. Stir around in the rendered bacon fat. Add the broth. Cover and cook over medium heat until the pumpkin is tender, about 15 minutes. Remove the vegetables from the pan. Reheat the pan and sauté the pork until done, about 5 minutes. Add the vegetables to the pan and toss with the cumin, salt, and pepper. Cover for just a moment so that the flavors may develop. This dish should be treated as part of a kind of Chinese menu. Place several other vegetable dishes and add a bit of rice.

PUMPKIN BUTTER
12 c. canned pumpkin or fresh cooked
and pureed
6 c. brown sugar
1 tbsp. ginger
1 tbsp. ground cloves
2 tbsp. cinnamon

Combine all ingredients and cook until mixture reaches thick spreading consistency. Pour into small jars or containers and freeze.

PUMPKIN BUTTER #2
6 c. mashed pumpkin (canned or fresh)
4 tbsp. butter
1 lb. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients in a large saucepan. Cook and stir over low heat until thick. Pour into clean jars and store in refrigerator. Use the same as jam or apple butter. Spices may be adjusted to taste. Makes about 8 cups.

OLD FASHIONED PUMPKIN PIE
3 eggs
6 c. fresh pumpkin*
1 1/2 c. sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/3 c. half and half milk
2 tbsp. vanilla
2/3 c. King syrup
2 1/2 tbsp. flour
2 deep dish pie crust shells or make
your own

Peel pumpkin, slice inside, boil and drain and mash. Mix all ingredients except mashed pumpkin in large mixing bowl. Then add 6 cups of fresh pumpkin and mix with all other ingredients and just pour into 2 large deep dish pie shells and bake in oven at 375 degrees for 45 minutes or longer to your liking.

PUMPKIN PIE CAKE
4 eggs, slightly beaten
1 can (16 to 20 oz.) or 2 1/2 c.
fresh mashed pumpkin
1 1/2 c. sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 can (18 oz.) Milnot
1 yellow cake mix

Pour into a 9 x 13 inch or 11 x 15 inch pan. Sprinkle yellow cake mix over filling. Melt 1 cup margarine, pour over cake mix, sprinkle 1 cup chopped pecans. Bake at 375 degrees for 35 to 45 minutes. May serve warm with whipped topping.

PUMPKIN WHOOPIE PIES
 2 egg yolks (save whites for filling)
2 c. sugar light brown
1 c. vegetable oil
2 c. pumpkin (fresh if you have it)
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt

Beat first four ingredients together, combine remaining ingredients. Drop by teaspoonfuls on greased baking sheets. Bake 12 minutes at 350 degrees.

FILLING
2 egg whites
4 tbsp. flour
4 c. 10x sugar
2 tsp. vanilla
1 1/2 c. shortening
2 tbsp. milk

Beat egg whites then add other ingredients one at a time. Beat well.

PUMPKIN CRISP
 2 c. pumpkin (fresh cooked or 1 16 oz.
can)
1 lg. can Pet milk
1/2 tsp. cinnamon
1 c. sugar
3 eggs
1 box yellow cake mix
1 c. chopped nuts
2 sticks margarine

ICING:
8 oz. pkg. cream cheese
3/4 c. Cool Whip
1 1/2 c. powdered sugar

Mix together first 5 ingredients and pour into a greased 9x13 inch pan lined with wax paper. Sprinkle dry yellow cake mix over this. Add nuts over the top of cake mix. Pat down nuts. Melt margarine, let cool and pour over this. Bake at 350 degrees for 50-60 minutes. When done, turn out onto a try. Let cool and frost after removing paper.

ICING: Mix together ingredients and spread on cake. Refrigerate.

PUMPKIN DONUTS
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/3 c. sugar
2 tbsp. grated orange peel
1 c. pumpkin, fresh or canned
1 egg
1/4 c. olive oil
3/4 c. milk

In a large bowl, put together flour, baking powder, salt, cinnamon, nutmeg, sugar and orange peel. In a small bowl, beat together egg and oil and milk; add this to the dry ingredients then add the pumpkin. Deep fry by teaspoon. Drain on paper bags or paper towels after removing from pan. Sprinkle with confectioners sugar or cinnamon and sugar mixed together.

CUSTARD PUMPKIN PIE
1 c. fresh pumpkin
2 eggs
1/2 c. sugar
1 tbsp. cornstarch
1 c. milk

In blender, add pureed pumpkin, eggs, milk, cornstarch and sugar. Blend on puree setting until mixed. Pour into unbaked pie shell. DO NOT FILL TO TOP. Will rise some. Bake at 350 degrees for approximately 1 hour. Sprinkle with cinnamon when done.

SUGARLESS PUMPKIN PIE
Pastry for 9 inch pie
2 eggs
1 pkg. sugar-free butterscotch
pudding mix
1/4 c. evaporated milk
1 c. whole milk
2 c. pumpkin (canned or fresh)
3 tsp. pumpkin pie spice*
1 tsp. vanilla
1 tsp. "Sweet - One"

*Can substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. Heat oven to 425 degrees. Prepare pastry. In mixing bowl beat eggs slightly. Stir in pudding mix and all remaining ingredients. Mix until well blended. Pour into prepared pastry shell. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake for 30 to 40 minutes or until knife inserted in center comes out clean. Cool.

COCOA ALMOND PUMPKIN SQUARES
1 c. flour
1/2 c. quick cooking oatmeal
1/2 c. soft butter or margarine
2 c. cooked & mashed fresh pumpkin or
canned
1 (13 oz.) can evaporated milk
3 eggs
1-1/4 c. brown sugar
2 tbsp. cocoa
1/2 tsp. salt

Make the crust by combining the flour, oatmeal, and butter. Mix until crumbly. Pat into 9"x12" baking pan. Bake at 350 degrees for 15 minutes. Meanwhile Filling: Combine pumpkin, milk, eggs, 3/4 cup brown sugar, cocoa, salt and spices in mixing bowl. Beat until well blended. Pour into crust. Continue baking at 350 degrees another 25 minutes.

TOPPING:
1 tsp. ground cinnamon
1/2 c. chopped natural almonds (I use
walnuts)
2 tbsp. soft butter or margarine
Additional whipped cream (opt.)
Additional chocolate decors (opt.)
Sugar
2 tbsp. butter

Mix well and sprinkle over filling. Bake another 20 to 25 minutes at 350 degrees until filling is set, but still soft. Cool in pan. Cut in squares. Serve with whipped cream.

PUMPKIN CHEESE PIE
Bake at 350 degrees for 55 to 60 minutes. For 2 unbaked 9 inch pie shells.

FILLING
3 c. pumpkin, fresh or canned
1 c. light brown sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
3/4 tsp. cloves
3 eggs, slightly beaten
1 1/2 c. evaporated milk
1 1/2 tsp. vanilla extract

Combine all filling ingredients, beat well, divide between the 2 pie shells.

CHEESE TOPPING
12 oz. cream cheese, softened
3/4 c. sugar
3 eggs, beaten
1 1/2 tsp. vanilla extract

Combine all topping ingredients in bowl. Beat until smooth. Spoon the mixture carefully over pumpkin filling, dividing the topping between the two pies.

PUMPKIN PIE WITH GINGERSNAP CRUST

GINGERSNAP CRUST:
Heat oven to 350 degrees. Mix 1 1/2 cups gingersnap crumbs and 1/4 cup butter melted. Mix well and press firmly and evenly into bottom and sides of 9-inch pie plate. Bake 10 minutes.

FILLING:
1 c. pumpkin (fresh cooked or canned)
1 tsp. salt
1/4 tsp. ground nutmeg
1 (4 1/2 oz.) whipped cream
2 tbsp. chopped pecans
1 tsp. aromatic bitters
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1 pt. butter pecan ice cream,
slightly softened
1/4 c. packed brown sugar

Bake ginger crust and cool. Mix pumpkin brown sugar, bitters, salt, ginger, nutmeg, and cinnamon. Fold in whipped cream to pumpkin mixture.

PUMPKIN CHIFFON PIE
1 pie crust
1 (16 oz.) container Cool Whip

GELATIN MIX:
7 pkgs. gelatin
1 c. hot water

FRESH PUMPKIN MIX:
12 egg yolks
2 c. sugar
2 tsp. salt
3 tsp. cinnamon
3 tsp. nutmeg
2 tsp. ginger
2 c. milk
5 c. pumpkin

EGG WHITE MIX:
12 egg whites
2 c. sugar

Cool pie crust after baking. For the GELATIN MIX: Soften gelatin in water before making filling. Mix well.

For the FRESH PUMPKIN MIX: Combine egg yolks, sugar, salt, spices and milk with pumpkin in large saucepan. Heat on high, stirring constantly until mixture bubbles. Remove from heat. Combine hot pumpkin mix and softened gelatin. Mix until gelatin is dissolved. Cool combined mixture.

For the EGG WHITE MIX: Using electric mixer, beat egg whites and sugar at highest speed for at least 25 minutes, checking periodically for peaking. Mixture must be stiff.

CAUTION: DO NOT over mix.

Combine egg white mixture immediately after peaking with the cooled pumpkin mix and the 16 ounces of Cool Whip. You will need a LARGE (5 gallon) container to mix all ingredients. Stir quickly and evenly. Color should look pale pumpkin colored and thick, not runny. Pour final mixture into the pie shells - filling generously. Cool entire pie for 8 to 12 hours for best results. Makes four 12 inch pies. After cooled, place additional topping or serve plain. Suggested topping is Cool Whip/whipping cream.

PUMPKIN PECAN PIE
4 lg. eggs
1 can (16 oz.) solid-pack
pumpkin or 2 c. mashed,
cooked and drained
fresh pumpkin
3/4 c. granulated sugar
1/2 c. dark corn syrup
1 tsp. ground cinnamon
1/4 tsp. salt
1 unbaked 9-inch pie shell
1 c. pecans halves, left whole or
chopped coarse

Heat oven to 350 degrees. Slightly beat eggs in a large bowl. Stir in remaining filling ingredients until well blended. Pour into pie shell. Arrange pecans on top. Bake 45 to 55 minutes until filling is set and a knife inserted in center comes out clean. Cool in pie plate on wire rack. Makes 8 servings.

Per serving: 397 calories, 6 grams protein, 51 grams carbohydrates, 20 grams fat, 127 milligrams cholesterol, 250 milligrams sodium.

More Halloween Recipes

How To Carve A Pumpkin For Halloween
By Brian G Johnson

If you just want to take a steak knife and hack out your every day pumpkin face, then this article is not for you. We’re going to take a look at gourmet pumpkin carving for true Halloween connoisseurs. OK, maybe gourmet is a bit of overkill, but why settle for just another carved pumpkin when you can have a prize-winning jack-o-lantern instead?

Success starts with selecting your design

Before even thinking about buying or picking your Halloween pumpkin from the local pumpkin patch, you need to plan the design. You can take the easy way out and buy ready-made pumpkin stencils, or you can design your own.

There are some great on-line sources for free Halloween stencils that you can download and use, or you can hand sketch it. Here are two great places to grab some nice designs. If you’re looking for a really unusual stencil, here’s one that will drive you bats!

I’ll cover how to transfer the pumpkin stencil to your favorite pumpkin after we take a look at actually selecting the pumpkin.

How to pick the perfect pumpkin

The pumpkin’s shape and size will determine what type of patterns and designs you can use. If you are using pumpkin carving stencils then it is essential to purchase a pumpkin that matches the stencil’s size requirements.

If you don’t plan on using a stencil then make sure that your pumpkin is tall and wide enough for the free-hand design that you have in mind.

Look for a pumpkin that’s not too ripe. It should be the right color orange and not have any soft spots or bruises. Look for a sturdy stem and never, ever lift the pumpkin by the stem. Sturdy or not, it’s a short trip from “nice pumpkin” to splat.

Hold the pumpkin and smell it around the stem and top. If it smells very strong and “pumpkiny” then there is a chance that it’s too ripe, pass it up and look for another. Thump the pumpkin and listen for a solid “thunk”. A hollow sound is bad news.

Carry your pumpkin carefully and transport it home safely. A bruised pumpkin rots quickly and might not make it through the Halloween season.

How to prepare the pumpkin for its coming facelift

1. Cut a circle around the top of the pumpkin without damaging the stem.
2. Remove the top and put aside.
3. Remove and discard the pulp and seeds unless you want to make Vampire Fingernails snacks for your Halloween party.
4. With a putty knife or similar scraper, gently scrape down the inside of the pumpkin to remove any moist flesh clinging to the sides. Be careful not to damage the wall of the pumpkin.

Now it’s time to transfer the stencil

1. Wipe the outside of the pumpkin so that it is free of dust and other foreign material. If you need to wipe it down with a wet rag, allow it to become thoroughly dry before proceeding to the next step.

2. Tape the stencil to the side of the pumpkin that you have chosen to be the face. Tape the top left corner first, then the top right, bottom left and then bottom right. Smooth the stencil out as you are taping it. If you have to crease the stencil to make it lie flat then be sure to pick areas that are not part of the design.

3. Using an ice pick or a pin-point punch awl, gently poke holes through the stencil and into the pumpkin. Follow the lines of the stencil carefully. It’s a lot like paying connect-the-dots games. Space the dots out however you see fit but remember that very complex designs are easier to work with if the holes are close together.

4. Check carefully to make sure that you have transferred the entire pattern and then remove the stencil. Keep the stencil handy to refer to in case you get confused while cutting.

Time to put your patient under the knife

Although many a pumpkin has fallen under the standard kitchen knife, it’s both the wrong tool and a very dangerous tool for pumpkin carving. For best results get yourself an X-Acto knife with a #5 knife blade and a #15 keyhole saw. See your home store for both items.

Using the saw for long cuts and the X-Acto for the close-in and intricate cuts, just follow the pattern carefully and, before you know it, you’ll have the pride of the pumpkin patch right there on your table!

Article from www.halloween-blog.com

Halloween-Blog.com for great Halloween Ideas, fun holiday recipes, spooky horror movie reviews and more!

Best of Halloween for Kids: Pumpkin Carving
By Amy Fleeman

If you're like most people, at some point in time or another, you've sat down with your children to carve pumpkins. But do you know why you carve Jack 'o Lanterns? Most people don't. Supposedly, it started with a man called Stingy Jack, who tricked the devil and in turn after his death wasn't allowed into hell. Instead, he was forced to wander the earth with only a coal to light his way. Stingy Jack put the coal in a carved out turnip, causing people to start referring to him as "Jack with the Lantern".

Soon, people began placing similar lanterns in their windows with carvings to scare Stingy Jack away. And so, the Jack 'o Lantern was born. The history channel has an excellent article on the full story here: http://www.historychannel.com/exhibits/halloween

If you're looking to start this age old tradition with your children, or are interested in kicking your carvings up a notch, we've picked some great websites to help you get started.

For the novice pumpkin carver, head on over to PumpkinCarving101.com where you will find everything you ever wanted to know about carving your jack 'o lantern and then some. Learn about different tools that can be used, traditional pumpkin carving, carving with stencils, the lifespan of a carved pumpkin and how to grow your own pumpkins. Don't miss the articles on the proper burial of your pumpkin, how to juggle pumpkins, and how to take photographs of your pumpkins. This site might seem a little obsessive to some, but it's full of great information that's sure to help any pumpkin carver achieve their goals. http://www.pumpkincarving101.com

If you've been carving pumpkins for awhile, and are ready to do something new, try these great free pumpkin templates. You'll find many patriotic images (American Flag, the President, Statue of Liberty) as well as a mix-and-match section. If you don't see what you like, for a small fee you can subscribe to their even larger collection of templates. http://www.spookmaster.com/pumpkin-carving-patterns-freebies.htm

Another great site for both simple and complicated templates is Jack-O-Lantern.com. For the true computer geek they offer an assortment of emoticons, as well as a set of templates to create a "haunted forest". All templates are free, forever. http://www.jack-o-lantern.com

If you're looking for more fun and childish templates, be sure to stop by aHowlingGoodTime.com . This pumpkin farm has a very nice assortment of pumpkin faces. Choose from happy, sad, scary, howling, and more. http://www.ahowlinggoodtime.com/carving/patterns.shtml

Tips, tips, and more tips. That's what you'll find at Walt's Pumpkin Carving Pages. Learn how to get those templates from your computer (or book) onto the pumpkin, which carving tools do what, how to make your own patterns, as well as how to select the right pumpkin to carve. http://wls.wwco.com/garden/pumpkin.htm

To read more articles from the Best of Halloween for Kids series, click here. http://www.raisingourkids.com/hol/halloween/index.shtml

Amy Fleeman is a Halloween loving Mama with two great kids, a Beagle, and a husband. She lives amongst the cornfields in a tiny town in Iowa. To get tons of Free Halloween Coloring Pages and other spooky goodies, please visit http://www.raisingourkids.com/hol/halloween/

Looking for Baby-Freebies? Visit her other site, http://www.baby-freebies.com

Halloween Costumes...for Pets!
By James Watts

One of the best things about Halloween, is wearing a costume. If you have animals at home, why not consider a Halloween costume for pets? A Halloween costume for pets is usually made for an animal of the canine kind.

Cat owners know that the majority of felines wouldn't wear a costume. Dogs, on the other hand, are more tolerant. On the other hand, there are many dogs that won't want to wear Halloween costumes, either. Some will like them, and others certainly will not. Try a costume on your dog, and if he paws, pulls at it, or generally disagrees with it, take it off. It's never a good idea to force a pet to wear a costume.

There are several Halloween costume styles. You have t-shirts, vests, capes, bandannas, and hats. Imagine your dog flying through the room at full tilt, wearing a shining cape! How about a bumble bee costume for your pug? A witch's cape and hat for your terrier? Or what about a plain skeleton t-shirt for your pit bull?

Some dogs will wear vests, for example, but will not go for hats. Others may not like t-shirt, but will be fine with a bandannas. Many dogs that enjoy being around people, and getting lots of attention will like costumes.

If you can sew, try your hand at designing a costume for your pet. Patterns are available, as well. Have fun, and use thin fabrics that will keep your dog feeling cool.

As far as safety goes, masks are not good, as they may impair a dog's vision. Avoid anything with beads, or any loose pieces that an animal could chock on.

James writes for Ghoulish Halloween, ( http://ghoulish-halloween.com/) a site that tries to entertain and inform.

Fun Halloween Party Themes and Ideas
By John Lenaghan

Halloween is the day of the year that has the most parties thrown in its honor. Everyone loves to dress up and attend Halloween parties with their friends. Most people end up getting several invitations to different Halloween parties that are often on the same night. If you are planning to throw your own Halloween party, how can you get all your friends to head to your shindig and not someone else’s? You need to come up with some unique and fun ideas that will get everyone on your list so excited about your party they won’t even consider going anywhere else.

Not Just Any Old Theme
Many people don’t bother thinking of a theme for their Halloween party since it seems to be somewhat of a theme already. But rather than just putting up some Happy Halloween banners and fake cobwebs, why not come up with a great theme party idea? You can do anything from a haunted house or graveyard to a monster mash or horror movie bash. Once you’ve chosen your theme apply it to everything from your invitations to your party food. Guests will love some guidance on what to dress up as, especially if you do something a little different.

Your Halloween party invitations are one of the most important aspects of your party. Invitations are the best way to get your guests excited about your party. Many people don’t even send invitations anymore so even sending out simple ones will help your party stick in people’s minds. Be sure to apply your party theme to your invitations. If you can’t find any invitations at your local party store that go with your theme you can always use invitation templates that you can download for free from the Internet.

You can totally customize invitation templates and add colorful pictures as well. Guests will love to receive these fun invitations in the mail. You should send your invitations out approximately three to four weeks before your party to give everyone time to make plans to attend. If you’re running short of time sending electronic invitations is a great idea too. You can add animation and sound to e-invitations and even check guest’s responses online. Be sure to contact anyone who doesn’t respond via telephone since not everyone checks their email often.

Spooky Decorations
Everyone will expect to see your house decorated to the nines on Halloween so be sure not to disappoint. Your decorations should match your theme, so give them plenty of thought. For instance, a haunted house theme should be complete with low lighting, smoke, a spooky soundtrack, and even live ghouls to jump out and scare the guests as they arrive. A horror movie bash might include retro horror B-movie posters stuck on the walls which you can find on the Internet and print off at home.

Decorations can be found just about anywhere in the months leading up to Halloween. Even grocery stores carry a wide selection. Start shopping early so you can get the best selection possible and take advantage of any sales. If you can’t find just what you’re looking for you can always rent decorations from a local party supply shop or even purchase decorations from the Internet. The Internet has an almost endless selection and you can find just about any party supplies or decorations you’ll need.

Music is an important aspect of any party as well. While some spooky tunes are fun at first, you’ll want to switch over to some more upbeat music once the party gets going. People love to dance so have plenty of high energy songs ready to go. If you are inviting a variety of different people have several different types of music so no ones gets bored.

Tasty Halloween Treats
Food is an important part of any party. While you don’t need to provide a full meal, some creative and tasty snacks and treats will help keep your guests fueled for the night’s festivities. Turning simple party food into ghoulish culinary delights will surprise and please your guests. Try making some bewitching cupcakes, and put out snacks such as gummy worms and other Halloween candy treats.

Costumes are a given, since this is Halloween after all. If you are having a Halloween theme of some sort, let your guests know on your invitations that they should dress to fit the theme. For instance, if you’re throwing a horror movie bash, you can simply say, “come as your favorite horror movie star”. Don’t expect all your guests to comply with your request. Some people have been thinking up their Halloween costume since last year!

Don’t forget about the party favors! Depending on how many people you’re inviting and how much you’re willing to spend, the possibilities are endless when it comes to party favors. A simple idea is candy bags full of traditional treats such as candy corn. Something more substantial might be a pumpkin carving kit that comes with cutouts and tools. Your guests will love having a little something to take home with them.

Endless Costume Possibilities
If you really aren’t into the scary aspect of Halloween, you can always break with tradition and hold a different type of Halloween party. Have a famous couples party or a crazy hat party instead. Guests can still dress up but might be more creative then a white sheet with holes cut out of it. Dressing up for Halloween is something that both adults and kids can enjoy so great creative and have fun with it!

Having games at your party isn’t a necessity, but can be a great deal of fun for your guests. Games act as an excellent icebreaker if everyone doesn’t know each other. Any games where you can break people off into teams will help to get everyone talking. Pumpkin carving contests are a good idea, as is bobbing for apples. Be sure to give a prize to the best costume as well.

Your Halloween party is sure to be a success if you take the time to plan. Leave yourself plenty of time and don’t forget it’s all the little details that help to make a fabulous party. Enlist the help of family and friends if you’re feeling overwhelmed, and remember, planning is half the fun!

John Lenaghan writes about party planning and other tips for the Party Ideas 4u website, where he provides valuable tips and advice about Halloween party ideas, birthday party ideas and other party planning topics.

2 Quick and Easy Halloween Crafts
By James Watts

Making Halloween crafts can really get you into a festive mood for this spooky holiday. Here are 2 fun and easy craft ideas:

Tin Can Lanterns
Did you know that you can easily create Halloween lanterns out of those old tin cans? Use cans that have a smooth surface to accurately display your designs. All you need to complete this Halloween crafts project are cans, a hammer, and a nail.

Use a nail to press very shallow points into the cans, designing Halloween images like, a jack-o-lanterns, skulls, cats, half-moons, and stars. If you don't want to do this free-hand, tape a drawing onto the can.

So, how to make the holes without denting the metal? The trick to this is to fill the can with water, and freeze it. Next, hammer simple designs into the can with a nail. One or two good taps should do it, depending on the size of the hole that you want.

When your cans are complete, place tea lights or votive candles inside to illuminate.

Spooky Bags
If you are hosting a Halloween party, or handing out candies to trick-or-treaters, decorate small bags to hold assorted treats, and surprises.

Here's what you'll need:

- scissors
- a glue stick
- brown paper bags with handles (5x8-inch, or smaller)
- several sheets of construction paper, in colors like, purple, green, yellow, orange, black, and white.

Draw simple shapes like, jack-o-lanterns, moons, stars, and witch's hats, on card board, and cut them out. Now, you have templates to work with. Trace these shapes onto your construction paper, cut them out, and attach them to the bags with a glue stick.

James writes for Ghoulish Halloween, a site that tries to entertain and inform. For more great Halloween articles, visit our Halloween articles archive.