On Rachael Ray today Paula Deen made a Pumpkin Gooey Butter Cake it sounds very easy and very good. She also made a Pumpkin Pecan Pie, looked very Yummy.

Well, what I'M looking for is real pumpkin puree......today I went to my grocery store (closest one to us is a Publix) and I didn't find anything like the can that some chef opened and poured into a recipe on TV lately. Thankfully, the one I got isn't as brown as the ones we've used for many years for pumpkin pies (ick!) but it also wasn't as orange as the can that was opened on whatever show it was......maybe that show had an organic product?! And fewer preservatives? Sorry to bother you with a silly question, but I do want to know where I can buy (in a limited area) a great can of pumpkin puree. If you can help, many thanks. Namaste, Susan

<pre>Pumpkin Fudge</pre><pre> </pre><pre>Enjoy sweet bites of soft & creamy pumpkin fudge that is lightly spiced </pre><pre>with cinnamon, nutmeg & ginger. This fudge makes of oodles of candy. </pre><pre>Share the sweets! Place the fudge in small plastic bags and wrap with </pre><pre>orange ribbon. If desired, gently press a pecan half or candy corn on each </pre><pre>square of fudge. </pre><pre> </pre><pre>3 cups granulated sugar </pre><pre>3/4 cups (1 ½ sticks) butter</pre><pre>1 -5 1/3 oz. can (2/3 cup) evaporated milk </pre><pre>1/2 cup solid pack pumpkin </pre><pre>1 teaspoon pumpkin pie spice </pre><pre>1 -12 oz. package butterscotch morsels </pre><pre>1 7 oz. jar marshmallow creme </pre><pre>1 cup toasted pecans, chopped </pre><pre>1 teaspoon vanilla extract </pre><pre> </pre><pre>1. Butter a 13 x 9-inch pan.</pre><pre>2. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.</pre><pre>3. Cook over medium-high heat. Bring to a boil, stirring constantly </pre><pre>until mixture reaches 234°, about 15 - 20 minutes. (The mixture MUST reach </pre><pre>234°. It is the Soft Ball stage of candy, and needs to reach that heat </pre><pre>for the candy to set up.)</pre><pre>4. Remove from heat; quickly stir in butterscotch morsels, marshmallow </pre><pre>crème, nuts and vanilla. Mix until well blended.</pre><pre>5. Quickly pour into greased pan and spread evenly.</pre><pre>6. Cool and cut into little squares.</pre><pre>7. Seal the candy in an airtight container and keep it at room </pre><pre>temperature for two weeks+.</pre>

Pumkin Pie recipe from an old Western NY restuarant: 1 Baked 9 inch pastry shell, 1 Qt. Vanilla ice cream, 1 cup canned pumpkin, 3/4 cup granulated sugar, dash of salt, 1/4 tsp. each ginger, nutmeg, cinnamon 1 cup heavy cream, Spread ice cream in cooled pie shell. Place in freezer until thoroughly hardened. Blend together pumpkin, sugar, salt and spices. Whip cream until stiff: fold into pumpkin mixture. Spoon over the ice cream. Replace in freezer until ready to serve. Cover with additional whipped cream before serving

I have found pumpkin puree and local grocery stores, mainly the higher end stores. If you local store has a nutrition department, you may find it there too.

The past two years, I have purchased a cooking pumpkin and made pies and rolls from fresh pumpkin. It's really easy. I pierce the pumpkin a few times and put it in the over at 350. Then I check on it after about 30 minutes. Once it softens a bit, I take it out and cut it in half and continue to bake it until it is tender.

Here is a recipe for Pumpkin Rolls. This reipe makes BIG rolls!

1 (1/4-ounce package), (about 2 1/2 teaspoons) active dry yeast
1/3 cup sugar
3/4 cup milk, heated to lukewarm
7 to 8 cups all-purpose flour
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 large whole egg, beaten lightly
2 cups fresh pumpkin purée (recipe precedes) or a 16-ounce can pumpkin purée
An egg wash made by beating 1 large egg yolk with 1 tablespoon water

In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.

Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.

Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Fit the balls into a buttered 10-inch springform pan and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown.

Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm.

The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350°F. oven for 25 minutes, or until they are heated through.

Makes 14 rolls

My favorite Pumpkin Pie recipe

Preheat oven to 375 degrees

Cut pumpkin in half and scoop out seeds and stringy portions. Bake for about 1 hour. Once pumpkin has cooled, scoop flesh into a bowl and mash.

Prepare your favorite pie crust.

In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.