Every season brings new flavors, colors and comfort. With fall upon us and pumpkins showing up everywhere, the celebration is just beginning. Pumpkins make a wonderful decoration. And we can all agree, whether used in desserts, baked goods or soups, they have a classy taste all their own. But there’s only one downside. They don’t last forever. Thank goodness for canned pumpkin.

So pile up the color and flavor. Let the spices take over from the past seasons fresh herbs. The season is just beginning.

Praline Pumpkin Mouse

1 c. cold milk, regular, 2% or skim

1 can 15 oz. pumpkin

2 pkg. (3.4 oz. ea.) Jell-O-O Vanilla Flavor Instant Pudding or

2 pkg. (1 oz. ea.) Jell-O-O Vanilla Flavor Fat Free, Sugar Free Instant Pudding

1 ¼ t. pumpkin pie spice

2 c. thawed Cool Whip

½ c. chopped nuts

1 T. butter or margarine, melted

1/3 c. packed brown sugar

Beat first 4 ingredients in large bowl with a whisk 2 minutes. (Mixture will be thick). Stir in Cool Whip. Spoon into dessert glasses.

Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar. Sprinkle nut mixture over desserts just before serving.

Pumpkin Crisp

1 large can pumpkin

1 c. granulated sugar

3 eggs

1 c. chopped nuts

1 large can evaporated milk

½ t. cinnamon

1 box yellow cake mix

2 sticks margarine, melted

1 (8 oz.) pkg. cream cheese

1 ½ c. confectioners’ sugar

6 oz. Cool Whip

Mix pumpkin, milk, sugar, cinnamon and eggs; pour into waxed paper-lined 9 X 13 inch pan. Crumble cake mix and nuts over mixture. Top with melted butter. Bake 1 hour at 350 degrees. Turn upside down and remove waxed paper.

Beat together cream cheese, confectioners’ sugar and Cool Whip. Spread topping on cooled cake.

Edna Davenport

Chocolate-Almond Pumpkin Bread

1 ½ c. sugar

¼ t. baking powder

1 t. baking soda

¾ t. salt

2 t. pumpkin pie spice

1 2/3 c. flour

1/3 c. water

2 eggs

½ c. vegetable oil

1 c. canned pumpkin

1 c. semisweet chocolate chips

½ c. almonds, chopped and toasted

Heat oven to 350 degrees. Oil a 9 by 5 inch loaf pan, line with foil and oil the foil; set aside. In mixing bowl combine and stir dry ingredients to mix. Add water, eggs, oil and pumpkin; beat until smooth. Stir in chocolate chips and almonds; blend well. Turn mixture into prepared pan. Bake 1 ½ hours or until toothpick inserted comes out clean. Let cool in pan; remove and wrap.

Pumpkin Fluff

1 can pumpkin pie mix

2 to 3 large containers of Cool Whip

Cinnamon to taste

Nutmeg, optional

Raisins, coconut, optional

Graham cracker pie crust

Blend ingredients together. Serve in graham cracker pie crust or as pudding. Chill.

Patti Linkous and Chris Carlson