I had a recipe i intended to try and i've lost it!!! it was for homeade"brew" (can't remeber if it was wine or an alcoholic applejack recipe) that you put all the ingredients in a hollowed out pumpkin and the "sealed the pumpkin for a certain lenght of time....anyone have this type of recipe or know where might locate it??? it's an "oldie" and i'd like to track it down. thanks, sylvia

Here are two recipes that I really like. This first recipe is from allrecipes and it got rave reviews when I made it for a dinner party. I left out the pecans because DH won't eat them. Pecan Pumpkin Dessert by Sue Williams 2 (15 ounce) cans solid pack pumpkin 1 (12 ounce) can evaporated milk 1 cup sugar 3 eggs 1 teaspoon vanilla extract 1 (18.25 ounce) package yellow cake mix 1 cup butter, melted 1 1/2 cups chopped pecans FROSTING: 1 (8 ounce) package cream cheese, softened 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1 (12 ounce) container frozen whipped topping, thawed Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. This second recipe is one that I've posted before--I got it from a low carb cooking site years ago. I think another poster or two may have this same recipe, so maybe they know who gets the credit for it. Spicy Sausage and Pumpkin (Winter) Soup one 15 oz can of pumpkin--do NOT use pumpkin pie filling! 4 C chicken broth 1/2 C minced onion 1 C finely chopped mushrooms 1 C whole milk or cream (or 1/2 c half &half mixed w/1/2 C water) 1 clove garlic, minced 2 T each of finely chopped fresh parsley, oregano and basil 8 links of your fave sausage, diced 1/2 C shredded parmesan (1 T. per cup) for topping salt/pepper to taste Optional suggestion: skip the milk & substitute a can of diced tomatoes for one of the cans of broth, or use one can of broth and one can of water to adjust for the saltiness of the soup. Brown sausage and then add the onion, garlic and herbs. Stir in the pumpkin and mix.. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Serve topped with shreds of parmesan.

Here are three, Tried and True recipes. Ann Home Cookin Chapter: Recipes From Thibeault's Table Pumpkin Loaf ============ 3 Cups sugar 1 Cup vegetable oil 4 eggs 3-1/3 Cups flour 2 Teaspoons salt 2 Teaspoons cinnamon (or to taste) 1 Teaspoon nutmeg 2 Teaspoons baking soda 2 Cups pumpkin 2/3 Cup water 3 Teaspoons Vanilla 2 bags chocolate chips. . Mix sugar, oil and eggs together, add pumpkin and vanilla. Set aside. Combine flour, salt, cinnamon, nutmeg, and baking soda. Blend into sugar mixture alternately with water. Bake at 350 for 1 hour if using large loaf pans, or for 50 minutes if using smaller loaf pans. Spray pans with Butter flavoured Pam. NOTE: The original recipe called for nuts (pecans or walnuts) which I used. Then I tried it with both nuts and chocolate chips, before settling on just chocolate chips. I use two bags of good quality chocolate chips. Home Cookin Chapter: Recipes From Thibeault's Table Pumpkin Roll ============ 3 Eggs 1 Cup sugar 2/3 Cup pumpkin 1 Teaspoon lemon juice ¾ c flour 2 Teaspoons cinnamom 1 Teaspoon ginger 1 Teaspoon baking powder 1 Teaspoon baking soda ½ tsp nutmeg 1 Cup chopped nuts Filling 1 Cup powdered sugar 8 Ounces cream cheese 4 Tablespoons Butter 1 Teaspoon vanilla . Beat eggs 5 minutes at high speed, adding the sugar, until foamy. Fold in pumpkin and lemon juice. Sift together flour, cinnamon, ginger, baking powder, baking soda, nutmeg. Fold into egg mixture. Spread onto well greased and floured 15 X 10 X 1 inch jellyroll pan. Top with nuts. Bake at 375 degree for 15 minutes. While hot , turn cake onto a pastry cloth sprinkled with powdered sugar. Roll in pastry cloth and let cool. Beat together filling ingredients. Unroll cake, remove cloth and spread filling on cake. Roll filling inside cake. Let stand until cold. Slices better when frozen, freeze, then remove for several minutes before cutting. Home Cookin Chapter: Recipes From Thibeault's Table ================== Pumpkins! They are everywhere now! I once heard that the white ones make the best pumpkin pie, but have never heard it confirmed. Can anyone comment on this and the merits of one variety of pumpkin over another for assorted uses? While I like the idea of cooking and pureeing my own pumpkin for pies, I wonder how much difference it really makes. Any comments? Posted by Eileen, (Browntoestoo) My favorite pumpkin pie recipe is one I found in Bon Appetit: Favourite Pie crust recipe or 1 Buttermilk Pie Crust Dough disk 1 16-ounce can solid pack pumpkin 1 cup whipping cream 3/4 cup pure maple syrup 3 large eggs 1 tablespoon all purpose flour 1/2 teaspoon natural maple flavor 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch of salt For Maple Whipped Cream: 1 cup chilled whipping cream 3 tablespoons pure maple syrup . Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes. Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F. Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.) Cut pie into wedges and serve with Maple Whipped Cream. To make Maple Whipped Cream: Whip cream with syrup in large bowl until soft peaks form. Makes about 2 cups. Serves 8.

It sounds like it might be similar in taste, but easier to make than a Pumpkin Roll. I would consider freezing it and then frosting it if I were pressed for time for a special meal. I will let you know when I get around to baking it. Sue