Here are some recipes from their website to make good use of whole or canned pumpkin and turn pumpkin seeds into a tasty treat.

Roasted Pumpkin Seed Snack Mix

2 cups crispy rice or wheat cereal squares

1/2 cup roasted whole pumpkin seeds

1/3 cup slivered almonds

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1/2 cup dried cranberries

1/2 cup raisins

Mix all ingredients together and serve.

Baked Pumpkin

1 small pumpkin (small, peeled and cut into cubes)

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

Preheat the oven to 325 degrees. Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover the pan with foil and bake until soft. Sprinkle with cinnamon.

Pumpkin Pie Pudding

1 small package (about 3.4 ounces) instant vanilla pudding mix

1 12-ounce can evaporated skim milk

1 15-ounce can 100% pure pumpkin

1-1/2 teaspoon pumpkin pie spice

Optional: 1 tablespoon whipped cream and graham cracker crumbs

Mix pudding and milk together with wire whisk. Add pumpkin and spice and stir well.

Serve alone or with whipped cream and graham cracker crumbs. This is a great recipe to prepare with kids. For a tasty frozen treat, place the mix in popsicle molds and freeze until firm.

Tip: Make your own pumpkin pie spice and store in an airtight container:

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

3/4 teaspoon ground allspice

Pumpkin Cream Cheese Pie

8 ounces cream cheese, reduced fat

8 ounces cream cheese, non-fat

2 egg

4 egg whites

1-1/4 cups sugar

1 can pumpkin (29 ounces)

1 teaspoon ginger

1 tablespoon cinnamon

2 graham cracker pie crusts (9 inch)

Preheat the oven to 350 degrees. Place the cream cheese, eggs, and sugar in a large mixing bowl. Mix at medium speed until creamed. Add the remaining ingredients and mix at medium speed until ingredients are well mixed.

Spoon the mixture evenly in each pie crust and place both in the oven for approximately 50 minutes until the pies look firm in the middle.

Pumpkin Surprise Cupcakes

15-ounce can pumpkin

18-ounce box carrot cake mix

Non-stick cooking spray or shortening

Preheat the oven to 350 degrees. Grease or spray muffin tins or use paper muffin liners. Combine the pumpkin and cake mix in a large mixing bowl. Beat batter well.

Fill muffin tins 2/3 full of batter. Bake according to package directions for cupcakes (about 20 minutes). Cupcakes are done when a toothpick inserted into a cupcake comes out clean. Let cool on a rack for 5-10 minutes before removing from tins.

Tips and Variations:

For variety, try stirring in different seasonings (cinnamon, nutmeg, pumpkin pie spice, etc.) or dried fruits (raisins, etc.).

If the batter seems too thick, stir in a small amount of water (1 tablespoon at a time).

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