This October, people are flooding the pumpkin patches for carving pumpkins, but this article will talk about the top five different ways to use pumpkins in certain recipes. The first way is always a classic, and that is to bake it into a pie. For this you will need,

• ¾ cups of sugar
• 1½ a teaspoon of pumpkin pie spice
• ½ teaspoon of salt
• 15 oz of pumpkin innards
• 1¼ half and half milk
• 2 eggs beaten
• 1 pie crust

1. Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust.
2. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

This is supposed to turn a dark orange, and it spongy texture.

Another festive way to bake your pumpkin is to make a cupcake from the innards.You will need,

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Kosher salt
• 1 stick butter, softened
• 1/2 cup sugar
• 1/2 cup canned pure pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
3. In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
4. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

This should be light and fluffy. For added flavor, add some frosting or candy corn.

One favorite is to make pumpkin cheesecake. You will need,

• 1 1⁄2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 cup sugar, plus
• 1 tablespoon sugar
• 3(8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3eggs
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• whipped cream

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don’t want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top. *

The end product should be slightly browned on the outside, and should hold it’s shape.

A great after-school treat is the pumpkin brownie. You will need,

• Favorite brownie Mix
• 15 oz of pumpkin

1. Make a batch of brownies as directed by the box
2. Take some of the pumpkin and pour it into the brownie mix
3. Put in oven as directed on box

Another seasonal treat is pumpkin bread. You will need,

• 1 1/2 cups (200g) flour
• 1/2 teaspoon of salt
• 1 cup (200 g) sugar
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 cup (240 ml) pumpkin purée*
• 4 ounces (1 stick, 112 g) butter, melted (can sub 1/2 cup light olive oil)
• 2 eggs, beaten
• 1/4 cup water
• 2 teaspoons molasses
• 1 teaspoon orange zest (optional)
• 1/2 cup (120 ml) chopped pecans or walnuts (optional)

1. Preheat your oven to 350°F (180°C). In a large bowl, whisk together the flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice
2. In a separate bowl mix together the pumpkin purée, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using). Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix! If adding chopped pecans or walnuts, stir them in.
3. Butter the insides of an 8 x 4 x 3 -inch loaf pan. Pour the batter into the loaf pan and smooth the top. Put in the middle rack of the oven. Bake for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.
4. Remove from oven and let cool in the pan for 5 minutes. Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely

The bread should be spongy and moderately browned.
This ends our top five tasty fall pumpkin treats.