Here are two recipes that I really like. This first recipe is from allrecipes and it got rave reviews when I made it for a dinner party. I left out the pecans because DH won't eat them. Pecan Pumpkin Dessert by Sue Williams 2 (15 ounce) cans solid pack pumpkin 1 (12 ounce) can evaporated milk 1 cup sugar 3 eggs 1 teaspoon vanilla extract 1 (18.25 ounce) package yellow cake mix 1 cup butter, melted 1 1/2 cups chopped pecans FROSTING: 1 (8 ounce) package cream cheese, softened 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1 (12 ounce) container frozen whipped topping, thawed Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. This second recipe is one that I've posted before--I got it from a low carb cooking site years ago. I think another poster or two may have this same recipe, so maybe they know who gets the credit for it. Spicy Sausage and Pumpkin (Winter) Soup one 15 oz can of pumpkin--do NOT use pumpkin pie filling! 4 C chicken broth 1/2 C minced onion 1 C finely chopped mushrooms 1 C whole milk or cream (or 1/2 c half &half mixed w/1/2 C water) 1 clove garlic, minced 2 T each of finely chopped fresh parsley, oregano and basil 8 links of your fave sausage, diced 1/2 C shredded parmesan (1 T. per cup) for topping salt/pepper to taste Optional suggestion: skip the milk & substitute a can of diced tomatoes for one of the cans of broth, or use one can of broth and one can of water to adjust for the saltiness of the soup. Brown sausage and then add the onion, garlic and herbs. Stir in the pumpkin and mix.. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Serve topped with shreds of parmesan.

GINGERBREAD SCONES (source: Simply Scones - by Leslie Weiner and Barbara Albright) 2 c. all-purpose flour 1/3 c. firmly packed dark brown sugar 2 t. baking powder 1/8 t. baking soda 1/2 t. ground ginger 1/2 t. ground cinnamon 1/8 t. ground cloves 1/8 t. ground nutmeg 1/2 t. salt 1/3 c. unsalted butter, chilled 1 large egg 3 T. molasses 3 T. milk 1 t. vanilla extract 1/2 c. golden raisins (optional) Preheat oven to 375-degrees F. Lightly butter a 10-inch-diameter circle in the center of a baking sheet. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, spices and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the egg, molasses, milk, and vanilla. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the raisins, if desired. With lightly floured hands, pat the dough into an 8-inch circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake 20 to 25 minutes or until a cake tester or toothpick inserted into the center comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm. Makes 8 scones. You might also like Harvest Pumpkin Scones from King Arthur Flour. You can add a lot of crystallized ginger to this recipe for a dominating flavor of ginger. \-Grainlady Here is a link that might be useful: [King Arthur Flour \- Harvest Pumpkin Scones](http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe)

The Woman's Day website doesn't have any pumpkin scone recipes in their archives, so that leaves Family Circle, which has a very odd search engine. You'll get different recipes, depending upon whether you enter just "Scones" or "Pumpkin Scones." The first search leads to 3 pumpkin scone recipes and the second leads to 1, which is different from all the others. Cranberry-Pumpkin Scones Source: Country Home http://www.familycircle.com Ingredients 1-1/4 cups all-purpose flour 1/2 cup whole wheat flour 1/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup butter (no substitutes), cut up 1/2 cup canned pumpkin 1/2 cup applesauce 1/3 cup chopped walnuts 1/3 cup dried cranberries 1 tablespoon brown sugar Directions 1. Preheat oven to 350 degrees F. 2. Stir together all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg in a large mixing bowl. Cut in butter until mixture resembles fine crumbs. Add pumpkin, applesauce, nuts, and cranberries; stir just until moistened. 3. Transfer dough to a greased cookie sheet. Use floured hands to pat dough into an 8-inch circle. Use a long knife to cut the dough into eight wedges, but do not separate the wedges. Sprinkle dough with brown sugar. 4. Bake in the preheated oven for 25 to 30 minutes or until browned. Cool slightly; cut again into wedges. Serve warm. Makes 8 servings. Make-Ahead Tip: Place cooled scones in a freezer container or bag, and freeze up to 3 months. Thaw the frozen scones in container or bag for 1 hour at room temperature, then wrap them in foil and warm them in a 350 degrees F oven for 10 to 15 minutes. Pumpkin-Currant Scones Source: Midwest Living http://www.familycircle.com Ingredients 2-1/2 cups all-purpose flour 3/4 cups packed brown sugar 1 tablespoon ground ginger 1 tablespoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup cold unsalted butter, cut into pieces (no substitutes) 2 eggs 3/4 cup canned pumpkin 1/2 cup dried currants or snipped raisins 1/2 cup buttermilk 1/2 teaspoon vanilla 1 beaten egg white 1 tablespoon water Granulated sugar Directions 1. In a large mixing bowl, combine flour, brown sugar, ginger, cinnamon, baking powder, salt, soda, nutmeg, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside. 2. In a medium mixing bowl, combine eggs, pumpkin, currants, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until combined. Do not overmix. 3. Drop dough in 1/4 cup portions 2 inches apart on ungreased baking sheets. In a small bowl, combine beaten egg white and water. Lightly brush egg white mixture over the scones and sprinkle with granulated sugar. Bake in a 400 degree F oven for 12 to 14 minutes or until lightly browned. Remove scones from baking sheet; serve warm. To reheat, wrap scones in foil, heat in a 400 degree F oven for 5 to 8 minutes. Makes 20 scones. Ginger-Pumpkin Scones Source: Family Circle http://www.familycircle.com Ingredients 2 cups all-purpose flour 1/2 cup packed light-brown sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup (1/2 stick) unsalted butter 1/2 cup golden raisins 1/2 cup chopped walnuts 2 tablespoons crystallized ginger, finely chopped 1 egg 1/2 cup solid-pack pumpkin puree (not pie filling) 1 teaspoon vanilla 1/2 cup milk 3 tablespoons finely chopped walnuts, for topping Directions 1. Heat oven to 400 degrees F. Lightly grease baking sheet. 2. Combine flour, brown sugar, baking powder, baking soda, cinnamon and salt in large bowl. Cut in butter with pastry blender or 2 knives held scissor fashion until mixture resembles coarse meal. Stir in the raisins, walnuts and crystallized ginger. 3. Combine egg, pumpkin, vanilla and milk in small bowl. Stir into dry ingredients just until mixed. Lightly gather dough together in bowl; knead 2 or 3 times to shape mixture into a ball. 4. Lightly pat the dough out onto well-floured surface to 3/4-inch thickness. Cut into 3-inch rounds, using floured cutter. (Dough will be moist; reflour cutter and dough as needed.) Carefully place rounds on prepared baking sheet. Sprinkle walnuts over scones. 5. Bake in 400 degree F oven for 10 minutes or until wooden pick inserted in centers comes out clean. Serve scones warm. Makes 12 scones. The last one was a reader recipe. It might have been published on their Forum. Pumpkin Scones with Berry Butter Source: cloudybear http://www.familycircle.com Ingredients 2 1/4 cups all-purpose flour 1/4 cup packed brown sugar 2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/2 cup chilled margarine or butter 1 large egg, beaten 1/2 cup canned pumpkin 1/3 cup milk 2 tablespoons dried cranberries or dried blueberries 1/2 cup boiling water 1/2 cup margarine or butter, softened 3 tablespoons powdered sugar 1/4 teaspoon baking soda Directions 1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside. 2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened. 3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges. 4. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones. For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup. Hopefully one of these will fill the bill. Carol

Those look so good. All you people will know what pumpkin puree is, I don't. Is that just plain canned pumpkin? (I do know it won't be pumpkin pie filling, I think) or do you all make it from scratch. I can easily make them having made scones before as long as I understand the ingredients. :) oh, and what is a "2-inch round butter", I usually just cut my scones into rough triangle shapes.