Try these pumpkin goodies for a taste of fall


We love this time of the year. The trees are decked out in reds, yellows and golds. Warm, sunny days are followed by cool crisp nights, just chilly enough for an extra blanket or two. And as we’ve been reminded by the holidays just passed, the harvest means there are apples, all sorts of winter squash and lots of pumpkins to choose from in the markets.

We do love the taste of pumpkin. This year, it seems as if we are being bombarded by pumpkin products in the grocery store aisles, at the coffee shop and just about everywhere else. If you haven’t yet tired of pumpkin, here are a few favorites to try.

Pumpkin Apple Squares


1 cup flour

1/2 cup quick cooking oatmeal

1/2 cup packed brown sugar

1/2 cup butter

Combine all of the above in food processor till crumbly, spread in 13 x 9 pan and bake in 350 degree oven 20 minutes.


2 (15 ounce) cans pumpkin

2 (12 ounce) cans evaporated milk

4 eggs

1-1/2 cups sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3 apples, peeled and cubed

Combine all above ingredients, except apples, and combine with electric mixer (or food processor). Pour over baked crust — then spread apple chunks gently over mixture.

Bake 45 minutes in preheated 350 degree oven or until knife inserted in center comes out clean.

Five minutes before filling is baked sprinkle topping over filling and continue baking until done


1 cup brown sugar packed

3/4 cup chopped pecans

4 tablespoons butter     

Topping 2 No Nuts

3/4 cup flour

1/3 cup brown sugar

3 tablespoons granulated sugar

6 tablespoons cold butter

Generous amount cereal (cinnamon toast crunch or anything you prefer)

For both toppings, combine all ingredients in food processor and pulse until crumbly, then spread over filling and continue baking until done.

Pumpkin Bread Pudding

1 (15 ounce) can pumpkin

2 cups milk or light cream

4 eggs

3/4 cup sugar

A little pure maple sugar

1/2 cup chopped pecans (optional)

1/2 of a 1 pound loaf of cinnamon raisin bread or pumpkin bread, buttered on 1 side and cubed

2 apples peeled and chopped

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

Whisk pumpkin, milk or cream, eggs, sugar, maple syrup and chopped pecans in a large bowl.

Fold in buttered and cubed cinnamon-raisin or pumpkin bread and peeled and chopped apples.

Spread in a buttered 13 x 9-inch baking dish and refrigerate 2 hours, then bake at 350 degrees until set, 45 minutes. Do not overbake as the pudding will be dry. At 45 minutes, center should still be a little undercooked and it will continue cooking when removed from oven.