Pumpkin Stew

2 pounds of stew meat
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin

Brown the beef in 2 tablespoons of canola oil in a dutch oven. Then stir in vegetables and spices to combine.  Simmer, covered, for 2 hours. Next, stir in bullion granules and tomatoes.

Wash the pumpkin.  Cut out a 6-8 inch hole in the top, saving the top. Clean out the insides and discard.  Place pumpkin in a shallow, sturdy pan. Spoon in stew then replace the top. Brush the outside of the pumpkin with the remaining tablespoon of oil.  Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overcook the pumpkin or it will become too soft and spill-out the stew.  Serve stew from the pumpkin, spooning out chunks of the pumpkin flesh with each serving.  Yield: 8-10 servings.

Pumpkin Ice Cream

2 cups canned pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla icecream, softened
36 gingersnaps

Combine pumpkin, sugar, salt, and spices, then add pecans.  IN a chilled bowl, fold pumpkin mixture into ice cream.  Line the bottom of a 13x9x2-inch pan with gingersnaps. Top with icecream mixture.  Grease until firm, about 5 hours.  Cut into squares, garnish with whipped cream and pecan halves.  Yield: 18 servings.

Pumpkin Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2  can canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 (12 0z.) package butterscotch chips
1 (7 Oz.) jar marshmallow cream
1 cup chopped pecans.
1 teaspoon vanilla

Butter a 13x9x2-inch pan.  In heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin and spices.  Bring to a boil, stirring frequently.  Reduce heat to medium-low and boil until mixture reaches 234 degrees on a candy thermometer, stirring constantly (about 25 minutes).  Remove from heat and stir in butterscotch chips until melted.  Add marshmallow cream, nuts, and vanilla.  Mix until well combined.  Pour mixture into buttered pan, spreading evenly.  Cool to room temperature.  Cut into squares.  Keep stored in refrigerator.  Yield: 3 pounds.