Carmelized Pumpkin Pudding with Meringue Topping

2 -15 oz cans ShariAnn's Organic Pumpkin
3/4 cup corn syrup
3/4 cup sugar
1/2 cup slivered almonds
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp ground cloves

Meringue
2 egg whites
1/4 cup sugar
1/4 tsp vanilla extract
18 tsp cream of tartar

Heat oven to 400 degrees F. In thick bottomed pan over medium high heat, heat sugar, stirring constantly, until carmelized and smooth, about 5-7 minutes.
Remove from heat and allow to cool slightly. In a separate bowl, mix pumpkin, cloves, allspice and cinnamon. Set aside. While sugar is still warm, add to it the corn syrup and almonds, stirring until well blended. Add sugar mixture to pumpkin mixture, blend well, and then pour into a 9 inch pie pan or 8 x 8 casserole dish. In separate bowl, beat egg whites and cream of tartar until soft peaks form.
Slowly add sugar and vanilla and beat until stiff peaks form. Spread meringue over pumpkin and bake for 8 - 10 minutes or until golden brown tips appear. Let cool, and then referigrate for minimum 2 hours. Serves 6 - 8.

Pumpkin Pudding

2 15 oz cans ShariAnn's Organic Pumpkin
6 whole eggs, beaten lightly
1 1/2 cups milk or soy milk
1 cup brown sugar
1/2 tsp orange zest
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/2 tsp sea salt

Heat oven to 350 degrees F. Combine eggs and sugar, mixing gently until smooth. Add pumpkin, organice zest, ginger, cinnamon and sea salt and blend until smooth. Fold in milk, being careful not to fold incorporate too much air. Pour into an 8 x 8 casserole dish and bake in a water bath for 50 - 60 minutes or until firm. Refrigerate for at least 2 hours.
Serves 6 - 8.

Paradise Pumpkin Pie
Bottom Pie Layer
8 oz cream cheese
1/2 tsp vanilla extract
1/4 cup sugar
1 egg, beaten
9 inch pie shell

Preheat oven to 350 degrees F. Mix above ingredients until well blended. Chill for 30 minutes, and then fold into pie crust. Set aside.

Top Pie Layer
3/4 cups ShariAnn's Organic Pumpkin
1 cup evaporated milk
2 eggs
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Mix above ingredients until well blended and carefully pour over first layer. Cover the pie crust edge with foil (or use crust protector) and bake for 25 minutes. Remove foil or protector and continue baking for additional 25 minutes. While baking, prepare pie topping.

Pie Topping
1/2 cup chopped pecans
2 TBS butter, melted
2 TBS flour
2 TBS brown sugar

Mix above ingredients. Remove pie from oven just long enough to sprinkle topping over pie. Return to oven and finish baking for 10 - 15 minutes or until topping is browned. Cool to room temperature before serving. Store in refrigerator.
Serves 6 - 8

Pumpkin Oatmeal Bread
1 cup ShariAnn's Organic pumpkin
3/4 cup boiling water
1/2 cup quick cooking oats
1/2 cup brown sugar
3 TBS butter, melted
1 tsp salt
4 cups flour
1/4 cup warm water
1 package dry yeast
1 egg

Heat oven to 350 degrees F. In medium bowl, mix warm water, brown sugar and yeast and let sit five minutes, or until yeast becomes active (brown spots will begin to appear on surface-the yeast is beginning to feed off the sugar and create gases). In another bowl, mix boiling water and oats until oats have soaked up all the water. In large bowl, mix rest of ingredients, and then add oats and yeast mixture. Mix until just blended. Place one half of batter into each of two standard loaf pans. Bake for 35 - 45 minutes, or until knife inserted in the middle of the loaf comes out clean. Cool on rack for 10 minutes, then remove.

Pumpkin Apple Strudel
1 15 oz. can ShariAnn's Organic Pumpkin
1 TBS lemon juice
2 cups peeled and sliced apples
1/4 cup brown sugar
1/2 cup cream cheese
1 tsp cinnamon
12 sheets of Phyllo dough
1/2 cup toasted walnuts 1/4 cup sugar (for topping)

Heat oven to 400 degrees F. Follow directions for thawing Phyllo dough. Remove 4 sheets of phyllo dough, and lay out flat, on on top of each other. Brush with melted butter, vegetable oil, or water, depending upon your fat tolerance (we recommend melted butter). Repeat this process three more times so that you end up with a total of twelve sheets of phyllo dough. In mixing bowl, combine all ingredients except apples and mix thoroughly. Fold in apples. Spread a 1/4 inch thick layer of mixture on top of phyllo sheets. Fold long sides in about 1/4 to 1/2 inch. Then roll loosely lengthwise. Brush with melted butter, water or vegetable oil, and sprinkle with sugar. Bake for 35 - 45 minutes until golden brown. Serve warm or at room temperature. Serves 6-8.

Pumpkin Scottish Shortbread
1/2 cup ShariAnn's Organic Pumpkin
1 1/2 cups flour
3 TBS corn starch
1/3 cup sugar
1/2 tsp cinammon
1/2 cup plus 2 TBS butter
1/4 cup sugar (optional for topping)

Heat oven to 350 degrees F. In mixing bowl, cut butter into flour and corn starch with pastry cutter or fork until butter is pea sized. Add pumpkin, sugar cinnamon,and mix just until flour is moistened. Pat dough into 9 inch tart pan, and press outside edge with fork (tines going toward center) for decoration. Sprinkle with sugar. Bake for 25 - 30 minutes or until golden brown. Remove from oven and let stand for 10 minutes. Remove from tart pan. Cut into squares or pie slices while still warm. Best served with fresh coffee.

Pumpkin Quinoa Custard
1 15 oz can ShariAnn's Organic Pumpkin
2 cups prepared quinoa
1/2 cup brown sugar
3 egg whites
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup almonds, toasted
and set aside
7 - 8 oz ramikins
Maple Syrup

Heat oven to 350 degrees F. Oil sides of ramikins with vegetable oil or spray. In bowl, beat egg whites until stiff peaks form. In separate bowl, mix remaining ingredients. Pour into ramikins in equal portions, and bake for 20 - 25 minutes, or when center is firm to the touch. Cool slightly on rack. Run knife around edges, and flip onto dessert plates. Pour 1 -2 TBS maple syrup over each dessert, and sprinkle with toasted almonds.