5 smashing pumpkin recipes

Celebrate fall with the irresistible earthy flavor of pumpkin combined with a touch of sugar and spice. With some pumpkin harvests down this year, you can opt for canned to get your pumpkin fix. These recipes are all easy to make and will be a special treat for your family and friends. Extra pumpkin puree can be used in spaghetti sauce, chili, mashed potatoes, muffins, applesauce, oatmeal or pancakes.

Pumpkin Pudding

  • 1 (15-ounce) can canned pumpkin
  • 1/2 teaspoon pumpkin-pie spice
  • 1-1/2 cup milk
  • 3-1/2-ounce package instant vanilla pudding

Mix pumpkin and pumpkin-pie spice together in a bowl with a wooden spoon. Slowly stir in milk. Mix well. Add the instant pudding mix, and stir slowly for about one minute until it thickens. Portion into serving dishes, and chill the mixture in the refrigerator until ready to serve. Garnish with whipped cream (if desired) and a dusting of crushed gingersnap cookies. Makes six servings. -- Karen, Kansas

Click ahead for Pumpkin Latte, Pumpkin Waffles, Pumpkin Dump Cake and Glazed Pumpkin Cookies.

Pumpkin Latte

  • 1 cup milk
  • 1 tablespoon canned pumpkin
  • 2 tablespoons vanilla extract
  • cinnamon, ground to taste (up to 1/4 teaspoon)
  • 1/2 cup strong coffee, or 1/4 cup espresso

In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and cinnamon. Put mixture in a blender or use an immersion blender, and blend for 15 to 20 seconds until thick and foamy. Pour into tall glass, then add coffee (or espresso). - - Debbie, Louisiana

Pumpkin Waffles

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/2 cups milk
  • 4 tablespoons butter, melted
  • 1/2 cup canned pumpkin

Combine the first five ingredients, and mix well. Add the remaining ingredients, and mix well. Spray a preheated waffle iron with nonstick cooking spray. Pour 1/4 cup batter onto the waffle iron. Cook approximately four minutes. -- Kim, Florida

Pumpkin Dump Cake

  • 1 (29-ounce) can pure pumpkin
  • 1 (12-ounce) can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 box yellow-cake mix
  • 1 cup chopped pecans
  • 3/4 cup melted margarine

Preheat oven to 350 F. Grease 9-by-13-inch pan. Mix first six ingredients until well combined, and pour batter into pan. Sprinkle cake mix on top and then a layer of pecans. Pour melted margarine over top. Bake 50 minutes. Serve with whipped topping or ice cream. -- Tammy, Alabama

Glazed Pumpkin Cookies

  • 2-1/4 cups flour
  • 1-1/4 teaspoons pumpkin-pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 (15-ounce) can pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chips

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Combine all ingredients in small bowl. Mix and add more milk if needed.

Preheat oven to 375 F. Grease baking sheet. In a medium bowl, combine flour, pumpkin spice, baking powder, baking soda and salt. In large bowl, cream butter and sugar. Beat in pumpkin, eggs and vanilla. Gradually add flour mixture. Fold in chocolate chips. Drop dough by rounded tablespoon onto baking sheet. Bake for 15 minutes or until edges brown. Cool. Drizzle or frost with glaze. -- Dee, New York

Sara Noel is the owner of Frugal Village ( http://www.frugalvillage.com/ ), a Web site that offers practical, money-saving strategies for everyday living. To send tips, comments or questions, write to Sara Noel, c/o United Media, 200 Madison Ave., 4th Floor, New York, NY 10016, or e-mail sara@frugalvillage.com .