We used to eat spaghetti squash all summer when we kept a garden. Somehow over several years, though, I lost the taste for it. I started mixing it with real pasta, but in the end decided I just didn't care for it anymore. As I think about it, this only happened once we stopped growing our own & bought them at the store. Hmmm....
Also - FYI...I copied moburg's Slow Cooker Pumpkin Pie Pudding recipe over to the Crock Pot thread.
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Also, does making a pie from baked pumpkins taste any different than canned? Is it worth the effort?
My grandmother swore it wasn't worth the effort to use anything but canned & I have to agree. I've had friends who go through the whole baking process & their pies aren't as "pumpkin-y tasting" as those made from canned pumpkin...even made by the same person.

MIL buys her pumpkin pies from an Amish lady down the street & I don't think those are ever as good as my grandmother's. DH loves them, but agrees they have a lighter pumpkin taste.
Also, I just read an article that says the canned pumpkin is actually better for you. I forget the details now, but it was something about the nutrients are enhanced by the canning process...totally opposite of most other goods. Go figure.
tiggerfan1 said:
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Does anyone else have a good, tried-and-true pumpkin bread recipe? I'm always on the lookout for a better recipe.
Pumpkin Bread
4 eggs, well beaten
3 c sugar
1½ tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 c oil
2 tsp baking soda
3 c flour
2/3 c water
1 c pumpkin
3 12 oz coffee cans
Grease coffee cans & preheat oven to 350 degrees. Mix eggs, sugar, salt, nutmeg, cinnamon & oil. Add baking soda to flour. Add water & flour/soda to first mixture. Mix well; then add pumpkin & stir gently until well mixed. Pour into coffee cans – about 2/3 full. Bake at 350 for 1 hour. Cool 15 min. before removing from cans. [Note: It is recommended that you mix by hand rather than using a mixer.]
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Lastly, I completely forgot about DH's favorite fall breakfast!! Pumpkin Pancakes!
Pumpkin Pancakes
<Source> Libby’s
2 c all-purpose flour
2 Tbl packed brown sugar
1 Tbl baking powder
1¼ tsp pumpkin pie spice
1 tsp salt
12 fl oz CARNATION Evaporated Milk
½ c LIBBY'S 100% Pure Pumpkin
¼ c water
1 large egg
2 Tbl vegetable oil
Pumpkin Maple Sauce (recipe follows)
Chopped nuts (optional)
COMBINE flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, water, egg and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.
HEAT griddle or skillet over medium heat; brush lightly with oil. Pour ¼ cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.
FOR PUMPKIN MAPLE SAUCE
HEAT 1 cup maple syrup, 1¼ cups LIBBY'S 100% Pure Pumpkin and ¼ teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm. [NOTE: The small can (15 oz??) of pumpkin seems to hold more than is required for this recipe. I always end up with more than 1¼ cup after measuring out the pumpkin for the pancakes. Since the batter is rather thin, I never use the extra in the pancakes...I just use it all for the sauce. It always makes more than we use for the pancakes this recipe yields...so the excess is saved & used over vanilla ice cream after supper.

]
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I'd collected another pumpkin pancake recipe before finding the one from Libby's. The other requires more effort to make, which is not fun in the morning with hungry people clamouring for breakfast.

But the sauce included sounded good:
HOT CIDER SYRUP
1½ c apple cider
1 c brown sugar
1 c corn syrup
2 oz butter
2 Tbl lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly sliced
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes. Serves 6.