Pumpkin/Potatoe Tätschli

1 egg
pumpkin and/or potatoes grated
onion chopped in small pieces
flour

Mix ingridents. Spice as wished and fry in pan until ready.

Pumpkin Muffin

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
cinnamon-sugar, optional

In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.

Stir pumpkin mixture into the dry ingredients until moistened. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375°F (190°C) for 20 to 25 minutes.

Pumpkin Pie

1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup cream
1 unbaked pastry shell (9-inch)

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add cream and mix well. Pour into pastry-lined pie pan. Bake at 400°F (200°C) for 15 minutes; reduce heat to 350°F (175°C) and bake about 35 minutes longer, or until center is set.

Pumpkin Soup

Fresh Pumpkin
Bouillon
Curry
Cream

Cook pumpkin in bouillon (with water) until soft. Blend. Add curry. Let simmer for awhile. Put individual servings in bowl and add cream.