Picks from the pumpkin patch: seasonal fresh pumpkin can be so much more than pie - includes recipes and a pumpkin primer - Cover Story

Vegetarian Times, Oct, 1996 by Nancy Ross Ryan

IN LARGE SIFTER place flour, baking powder, salt and sugar; sift into large bowl.

In separate bowl beat together egg, milk or soymilk, pumpkin puree and oil. Add to dry ingredients, stirring with rubber spatula to combine. Do not overmix.

Drop by spoonful onto preheated nonstick griddle or skillet. Cook over medium-high heat until bubbles appear on surface. Turn once; cook on other side. Serve immediately. Makes 10 5-inch pancakes.

VARIATION: Substitute 1/3 cup whole wheat flour for 1/3 cup white flour. Increase milk to 1 cup.

PER PANCAKE 83 CAL.; 3G PROT.: 3G TOTAL FAT (1G SAT. FAT): 12G CARB.: 19MG CHOL.; 268MG SOD.; 1G FIBER. OVO-LACTO

Pumpkin Vinaigrette

Move over mustard and make room for this delicious pumpkin salad dressing, which is especially good over mixed baby greens. As with all salad dressings, the secret is to make it fresh, just before serving.

1 clove garlic, minced 1 tsp. sugar 1/2 tsp. salt 1/8 tsp. freshly ground black pepper 2 Tbs. pumpkin puree 2 Tbs. rice vinegar (see glossary, p. 134) 4 Tbs. extra-virgin olive oil

COMBINE FIRST SIX INGREDIENTS in small bowl; mix with whisk to dissolve sugar and salt. Add oil; whisk until incorporated. Makes about cup dressing.

PER TABLESPOON: 63 CAL. 0.1G PROT.: 7G TOTAL FAT (1G SAT. FAT): 1G CARB.: 0 CHOL.: 133MG SOD.: 0.1G FIBER. VEGAN

Pumpkin-Stuffed Jumbo Shells with Bread Crumb Topping

Trendy Italian restaurants frequently serve pumpkin-stuffed ravioli with brown butter as an appetizer. If you follow the cooking technique given, the pasta shells won't crack during cooking.

Pasta: 12-oz. box jumbo shells 4 qts. water 2 tsp. salt

Filling: 2 1/2 cups fresh pumpkin puree 2/3 cup slivered almonds, toasted in dry skillet, chopped 1/8 tsp. freshly grated nutmeg Salt and freshly ground black pepper to taste

Topping: 1/2 cup butter or margarine 1/2 clove minced garlic 1/3 cup soft bread crumbs, lightly toasted in dry skillet 1 tsp. minced fresh sage leaf or tsp. dry sage Italian parsley for garnish

PASTA: Select 18 perfect, unbroken, uncracked shells from package. Lay out on clean towel. Bring water seasoned with salt to rolling boil in large, at least 5 1/2-quart pot.

Add shells, one by one, while stirring bottom of pot with flat edge of wooden or plastic spatula. When all shells have been added, continue stirring from bottom gently to keep shells from sticking. Bring water back to a boil. Cook for 11 minutes, scraping bottom occasionally.

Place pot of water and pasta in sink under cold running water. Stir gently from bottom while cold water stops cooking process and replaces hot water.

Lift shells carefully with cupped palms and place in colander to drain.

FILLING: Preheat oven to 350 degrees. In large bowl combine pumpkin puree, almonds, nutmeg, salt and black pepper. Lightly oil 9- by 13-inch baking dish. Stuff each shell with about 2 tablespoons pumpkin mixture. Arrange, open side up, not touching, in baking dish. Cover with aluminum foil that has been lightly oiled, oiled side down. Bake until filling is heated through, about 30 minutes.