2 medium pie pumpkins (about 3 pounds each)
4 eggs, lightly beaten
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon ground nutmeg
6 cups cubed crustless day-old bread
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins

When doing my fall decorating, I'm certain to set aside a few pumpkins for this unique dessert. It adds a festive touch to our Thanksgiving table. --Darlene M., Mt. Hood, Oregon

Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells.

Place on a greased 15-in. x 10-in. x 1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. Yield: 6-8 servings.

In a large mixing bowl, combine the pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13-in. x 9-in. x 2-in. dish. Sprinkle with walnuts. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares. Yield: 16-20 servings.

Pumpkin Baked Alaska

1 quart vanilla ice cream, softened
2 teaspoons pumpkin pie spice
2 eggs
1-1/4 cups sugar, divided
3 tablespoons plus 5 teaspoons water, divided
1/2 teaspoon vanilla extract
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 egg whites
1/2 teaspoon cream of tartar
1 teaspoon rum extract
2 tablespoon sliced almonds, toasted

In a bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set.

Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners’ sugar; set aside.

In a mixing bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely.

Place cake on an ungreased freezer-to-oven-safe platter or foil-lined baking sheet. Unmold ice cream onto cake; remove plastic wrap. Return to freezer.

In a heavy saucepan or double boiler, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes. Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.

Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately. Yield: 12 servings.

In a small mixing bowl, combine the cream cheese, confectioners' sugar and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving. Yield: 3 cups.

Cranberry Bundt Cake

3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons almond extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) sour cream
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup finely chopped pecans
ICING:
3/4 cup confectioners' sugar
4-1/2 teaspoons water
1/2 teaspoon almond extract

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.

Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings.

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