Use the pumpkin (and seeds) from your jack-o'-lantern carvings to stir up some Halloween treats. Fresh pumpkin tastes terrific in pies and cakes and is easy to use if you have a blender or food processor.

Make sure the pumpkin is free of seeds and stringy pulp, then puree it until smooth (or use a food processor). Once the pulp is smooth, cook it, stirring often, over low heat until the moisture in it is almost evaporated and the color has darkened (1 cup of pumpkin will take about 30 minutes to cook).

Kimberly Smith/Staff (ENLARGE)

Julie Reece's delicate peacock caught everyone's eye.

Kimberly Smith/Staff (ENLARGE)

Rosemary Roasted Pumpkin With Beets and Garlic

Kimberly Smith/Staff (ENLARGE)

Styling by MERIDITH FORD / Staff Photos by KIMBERLY SMITH / Staff

For the seeds, remove them from the pulp as much as possible, then place in a colander and rinse until the remaining pulp loosens and can be discarded. Spread the seeds on a towel or parchment paper and let them dry (about an hour, or overnight if desired). Preheat the oven to 350 degrees. Once the seeds are dry, spread them on a shallow baking pan (they can be seasoned with a little melted butter and salt, if desired) and bake until toasted and browned, about 10 minutes.

They are ready for eating, or can be used in recipes such as Healthy Pumpkin Nut Mix: 2 cups pumpkin seeds, 2 cups toasted whole almonds, 1 (6-ounce) bag dried fruit (we like Welch's berry medley of blueberries, cherries, cranberries and golden raisins). Toss it all with 2 tablespoons melted butter and a sprinkle of Adobo seasoning or salt.

Rosemary Roasted Pumpkin With Beets and Garlic

8 servings
Hands on: 25 minutes
Total time: 1 hour, 5 minutes

Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish.

2 cups chopped pumpkin
3 beets, cleaned, stemmed and chopped
1 medium onion, sliced into slivers
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced
Salt and pepper to taste
4 tablespoons unsalted butter, melted

Preheat oven to 400 degrees. Toss together the pumpkin, beets, onion, garlic and rosemary. Place in a casserole dish and sprinkle with salt, pepper and butter. Toss to incorporate. Roast in the oven for 40 minutes, or until the pumpkin and the beets are tender.

Per serving: 84 calories (percent of calories from fat, 64), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 6 grams fat (4 grams saturated), 16 milligrams cholesterol, 26 milligrams sodium.

Pumpkin Spice Cake

16 servings
(2 [8-by-2-inch] cakes or 3 [5-by-3-inch] cakes)Hands on: 30 minutes
Total time: 1 hour

This cake, inspired by a recipe in "The Southern Heritage Cakes Cookbook" (Oxmoor House, 1983) is a moist, old-fashioned favorite, with just the right amount of spice. Follow the directions for cooked pumpkin (top left) or substitute canned, and serve it plain or with sweetened whipped cream (recipe below).

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 egg
3/4 cup cooked, mashed pumpkin
1 teaspoon vanilla
3/4 cup buttermilk
2 cups Spiced Chantilly Cream (recipe below)

Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans (or use baking spray). To make small tortes, use three 5-by-3-inch pans.

Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.

Cream together the butter, brown sugar and granulated sugar until light and fluffy, scraping the bowl during mixing. Add the egg and continue creaming until light. Add the pumpkin and vanilla until well-combined.

Add the flour mixture and the buttermilk alternately to the pumpkin mixture, beginning and ending with the flour mixture.

Pour into prepared cake pans and bake for 30 to 35 minutes, until the cake springs back from the center when touched. Let the cakes cool in the pans on racks for 10 minutes before releasing. Cool completely. Top, if desired, with Spiced Chantilly Cream.

Per serving: 196 calories (percent of calories from fat, 28), 2 grams protein, 33 grams carbohydrates, 1 gram fiber, 6 grams fat (4 grams saturated), 27 milligrams cholesterol, 260 milligrams sodium.

Spiced Chantilly Cream

16 servings
Hands on: 10 minutes
Total time: 10 minutes

Use the light texture and flavor of sweetened whipped cream to top Pumpkin Spice Cake.

8 ounces heavy cream

2 tablespoons granulated sugar

Nutmeg and cinnamon for dusting

Using very cold beaters and bowl, whip the heavy cream on high speed of an electric mixer until it reaches a soft peak. Reduce the speed to medium and add the sugar slowly. Continue beating until desired peak is reached. Do not overwhip.

Cut the 8-inch cakes into 2 layers each. Ice each layer with the chantilly cream, but leave the sides of the cake uncovered. Mound the top layer with a large dollop of cream and dust with the nutmeg and cinnamon. If you are making the small tortes, slice each cake into 3 layers and ice as above.

Per serving: 55 calories (percent of calories from fat, 84), trace protein, 2 grams carbohydrates, no fiber, 5 grams fat (3 grams saturated), 19 milligrams cholesterol, 5 milligrams sodium.

Very Easy Pumpkin Pie

8 servings
Hands on: 20 minutes
Total time: 1 hour, 10 minutes

Use a premade pie crust for this super-easy classic, inspired by the one on the Libby's can, and you'll have pie in no time. Use the directions above for making your own mashed pumpkin, or substitute canned. We decorated our pie with bats cut and baked from leftover pie crust and sprinkled with orange-and-black sprinkles. Top the pie with a little whipped cream and a candy pumpkin, if desired.

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 1/2 cups cooked, mashed pumpkin, or 1 (15-ounce) can pure pumpkin)
1 (12-ounce) can evaporated milk
1 (9-inch) unbaked deep-dish pie crust

Preheat oven to 425 degrees.

Combine sugar, salt, cinnamon, ginger and cloves in medium bowl. Beat eggs lightly in small bowl and whisk them into the sugar mixture. Add the pumpkin and evaporated milk and combine well. Pour the mixture into the pie shell.

Bake for 15 minutes at 425 degrees to brown the crust, then reduce heat to 350 degrees. Continue baking for 40 to 50 minutes, or until the center of the pie appears firm and doesn't jiggle when moved.

Cool on wire rack for 2 hours. Serve immediately or refrigerate. Freezing is not recommended.

Per serving: 263 calories (percent of calories from fat, 35), 6 grams protein, 37 grams carbohydrates, 2 grams fiber, 11 grams fat (4 grams saturated), 59 milligrams cholesterol, 341 milligrams sodium.