Pumpkin Roll 3 eggs 1 c sugar 3/4 c flour 2 tsp cinnamon 1 tsp ginger 1/2tsp nutmeg 1 tsp baking soda 1/2 tsp salt 2/3 c canned pumpkin 8 oz chopped walnuts Grease jelly roll pan and line with parchment paper. Preheat oven to 350�. In large bowl, beat eggs for 5 minutes. Gradually add sugar, beat until light. Mix in flour, cinnamon, ginger, nutmeg, soda, salt and pumpkin, blend well. Pour into prepared pan and sprinkle with nuts. Bake 15 minutes. Turn out onto clean kitchen towel, and roll up into towel. Cool. Frosting: 6 oz cream cheese 1 c powdered sugar 1 tsp vanilla 2 T butter Combine all ingredients and beat until smooth. Unroll cooled cake, remove towel, spread with frosting and roll back up. Chill well, slice to serve. Hearty Pork Stew with Squash Source: Penzey�s 2/09 1\-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1\-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4\-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6\-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours. In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened. 6 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Layered Pumpkin Cheesecake source: Betty Crocker For the crust: 2 cups gingersnap cookie crumbs 1/4 cup butter or margarine, melted For the filling: 4 pkgs. 8 oz. each cream cheese, softened 1 1/2 cups sugar 4 eggs 1 cup canned pumkin not pumpkin pie mix 1 1/2 tsp. ground ginger 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Heat your oven to 300 degrees. Grease a 9 inch springform pan with shortening or cooking spray. Wrap foil around the pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes, or till set. Cool 5 minutes. In a large bowl, beat cream cheese with mixer on medium speed just till smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just till blended. Spoon 3 cups of cream cheese mixture into pan over crust. Spread evenly. Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth.Spoon over top of mixture in pan. Bake 1 hour and 25 minutes to 1 and a half hours or till edges are set but the center jiggles slightly when moved. Turn off oven; open door at least 4 inches. Leave cheesecake in oven for 30 minutes longer. Remove from oven; place on wire rack to cool. Without releasing side of pan, run a knife around the edge of pan to loosen the cheesecake. Cool in pan on wire rack 30 minutes. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours. Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Place cheesecake on a serving platter. Store cheesecake covered in fridge. Linda

I know this is an old post, but I wanted to say thanks for the recipe. We grow butternut and sometimes we have too much. This recipe will be a great way to use it up. Thanks, Trish

If you don't care for traditional Libby's pumpkin pie, here's the absolute best alternative, as long as you're willing to add some bourbon. PUMPKIN GELATIN PIE 1 envelope unflavored gelatin 3/4 cup sugar 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (use fresh grated) 1/4 tsp salt 1/2 cup milk 3 slightly beaten egg yolks 1 -16 oz can pumpkin 1/4 cup bourbon 3 egg whites 2 Tbsp sugar 1 baked 9" pie shell Whipped cream for serving In saucepan combine gelatin and 3/4 cup sugar, cinnamon, nutmeg and salt. Stir in milk, egg yolks and pumpkin. Cook and stir over medium heat til mixture thickens and just begins toboil. Remove from heat; stir in bourbon. Chill mixture until partially set. In small mixing bowl, beat egg whites until soft peaks form (tips curl over). Gradually add 2 Tbsp sugar, beating until stiff peaks form (tips stand straight). Fold egg whites into pumpkin mixture. Pile pumpkin mixture into baked pie shell. Refrigerate several hours until mixture is set. Garnish with whipped cream and sprinkle with fresh grated nutmeg, if desired. Enjoy!

Here are a couple ideas that might work. An easy-to-make Pumpkin Pudding recipe that tastes just like pumpkin pie, and can be made with sugar-free INSTANT pudding mix (or regular INSTANT with sugar), and the Bisquick recipe for Impossible Pumpkin Pie. I substitute agave nectar (a natural, low-glycemic, honey-like sweetener that can be used by most diabetics. We're not diabetic, but we don't use sugar and use agave nectar instead. -Grainlady PUMPKIN PUDDING 1 can (15 oz.) canned pumpkin 1/2 t. pumpkin pie spice 1-1/2 c. milk 3.5-oz. package instant sugar-free vanilla pudding 1. Mix pumpkin and pumpkin pie spice together in a bowl with a wooden spoon. 2. Slowly stir in milk. Mix well. 3. Add the instant pudding mix and stir slowly for about one minute until it thickens. 4. Chill the mixture. (Grainlady note: I put it in individual serving dishes and top it with Sprouted Grain Cereal, which is similar to Grape Nuts, or homemade granola. Don't miss the crust.) --------------------------- IMPOSSIBLE PUMPKIN PIE (original recipe calls for 3/4 c. sugar) 1 can pumpkin 1 can evaporated milk 2 T. margarine or butter, softened 2 eggs 1/3 c. agave nectar (OR 3/4 c. sugar) 1/2 c. Bisquick baking mix (I use a wholegrain version I make at home) 2-1/2 t. pumpkin pie spice 2 t. vanilla Heat oven to 350°F. Grease pie plate, 9x1-1/4 or 10x1-1/2 inches (Grainlady note: I have also doubled the recipe and baked it in a 9x13-inch cake pan for square servings when you have to feed a lot of people). Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 minutes; cool.