I recently received an email singed “a fan of What’s Cooking” asking for instructions for making your own pumpkin puree for a pie. Easy peasy!

The first thing you need to know is which type of pumpkin to buy: there are the larger pumpkins that are specifically grown for their size and should be used for decorating and carving into Jack O’Lanterns; and then there are the smaller, rounder pumpkins that are called either sugar pumpkins, pie pumpkins or Baby Pam pumpkins.

This is the type you want to choose for making puree for pies and other goodies.

Select a 4-6 pounder; wash and wipe dry. Using a heavy knife, cut the top (stem end) off the pumpkin and discard. Cut the pumpkin into 4 quarters and scoop out the seeds and any stringy pulp. Place flesh side down on a rimmed sheet pan coated with non-stick spray. Bake in a preheated 350 F oven for 50-60 minutes or until a fork inserted through the skin comes out easily.

When cool enough to handle, scoop out flesh and discard skin. Add a few chunks at a time to food processor and process until smooth. Place puree in a large strainer lined with 4 thicknesses of cheese cloth and set strainer over a large bowl; cover and refrigerate 8 hours.

Remove pumpkin from strainer and discard liquid. The puree is ready to use or may be frozen in an airtight container for up to one year.

Fluffy pumpkin pancakes

• 1/3 cup all purpose flour
• 1/3 cup whole wheat flour
• 2 Tbsp. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. pumpkin pie spice blend (purchased or homemade, recipe below)
• 1/8 tsp. ground cinnamon
• Dash salt
• 1/2 cup fat-free milk
• 1/3 cup vanilla yogurt
• 1/3 cup pumpkin puree (purchased or home made)
• 1 large egg, lightly beaten
• 1 Tbsp. canola oil
• 1/8 tsp. vanilla extract
• Maple syrup for serving

Combine both flours, sugar, baking powder, baking soda, spice blend, cinnamon and salt in a large bowl. In another bowl, whisk milk, yogurt, pumpkin, egg, oil and vanilla; stir into dry ingredients just until moistened.

Pour batter by 1/2 cupfuls onto a hot griddle coated with non-stick spray; flip when bubbles form on top. Cook until the second side is golden brown. Serve with warm maple syrup. Yield: 4 pancakes.

Pumpkin pie spice blend

• 2 tsp. ground nutmeg
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground mace
• 1/2 tsp. ground cloves

Combine all ingredients and store in a jar with a tight fitting lid in a cool, dry place. Yield: about 2 Tbsp.

Ginger pumpkin bread

• 2-1/2 cups all purpose flour, plus more for pan
• 2 tsp. baking powder
• 2 tsp. ground ginger
• 1 tsp. salt
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 can (15 oz.) pumpkin puree (or 1-3/4 cups home made puree)
• 12 Tbsp. (1-1/2 sticks) unsalted butter, melted, plus room­ temperature butter for pan
• 3 large eggs, lightly beaten

Whisk together flour, baking powder, ginger and salt in a medium bowl. In another bowl, whisk together both sugars, pumpkin, melted butter and eggs; add flour mix­ture and stir until just combined.

Divide batter between 2 (6 cups each) loaf pans that have been coated with butter and flour. Bake in a preheated 375 F oven for 50-55 minutes or until a tester inserted in center of loaves comes out clean. Let cool 10 minutes; turn bread out onto a wire rack to cool. Yield: 2 loaves.

Pumpkin chocolate whoopie pies

For the cookies (“pies”)

• 2 cups all purpose flour
• 2 tsp. pumpkin pie spice blend
• 1-1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 large eggs
• 3/4 cup pure pumpkin puree
• 1 cup packed light brown sugar
• 1/3 cup unsalted butter, melted
• 1/4 cup heavy cream

For the filling

• 1/4 cup unsalted butter, room temperature
• 1/2 cup heavy cream
• 2/3 cup unsweetened cocoa powder
• 1-3/4 cups powdered sugar

To prepare the cookies: Whisk together flour, pumpkin pie spice, baking powder, and salt in a medium bowl. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter and cream. Add flour mixture to egg mixture and stir just until combined.

Drop dough in 2-Tbsp. mounds, 1 inch apart, onto two parchment-lined baking sheets. Bake in a preheated 350 F oven for 14 minutes or until tops spring back when gently pressed. Transfer to wire racks; cool completely.

To prepare filling: Place butter in a medium bowl and beat on medium speed of electric mixer until fluffy. Add cream, cocoa powder and powdered sugar and beat for 2 minutes or until fluffy. Spread filling on flat side of half the cookies; sandwich with remaining cookies. Yield: 10 whoopie pies.

Individual pumpkin cheesecake

• 18 paper baking cups (2-1/2-inch size)
• 18 gingersnap cookies
• 12 oz. cream cheese, softened
• 3/4 cup sugar
• 1 Tbsp. corn starch
• 1 tsp. pumpkin pie spice blend
• 2 large eggs
• 1 cup pumpkin puree
• 1/3 cup light corn syrup
• Cinnamon for dusting

Place paper baking cups in muffin pans and put 1 gingersnap in each cup. Set aside.

Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer set on medium speed until blended. Add eggs and beat just until combined. Add pumpkin and corn syrup; beat 1 minute.

Divide filling among the 18 cups and bake in a preheated 325 F oven for 30-35 minutes or just until filling is set. Let cool; refrigerate. Dust with cinnamon and serve at once.

Pumpkin ravioli with Gorgonzola sauce

For the ravioli

• 1-1/4 cups pumpkin puree
• 2 Tbsp. dry, unseasoned breadcrumbs
• 2 Tbsp. freshly grated Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. minced fresh sage
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. ground nutmeg
• 30 round wonton wrappers (available in produce section of most larger supermarkets)
• 1 Tbsp. cornstarch
• Non-stick cooking spray

For the sauce

• 1 cup fat-free milk
• 1 Tbsp. all purpose flour
• 1-1/2 Tbsp. butter
• 1/2 cup crumbled Gorgonzola cheese
• 3 Tbsp. chopped hazelnuts, toasted for garnish (optional)

To prepare the ravioli: Spoon pumpkin onto several layers of paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, sage, pepper and nutmeg.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 tsp. pumpkin mixture into the center of wrapper.

Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet lightly sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large Dutch oven with water and heat just to a simmer. (If the water is boiling, the ravioli will fall apart.) Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying).

Cook 4 minutes or until tender, stirring water gently. Remove ravioli with a slotted spoon and place on a platter. Spray ravioli with a bit of non-stick cooking spray.

To prepare the sauce: Combine milk and flour in a small saucepan, stirring with a whisk. Place pan over high heat and bring to a boil; cook, stirring constantly for 1 minute or until thickened. Off heat, add butter, stirring until melted. Gently stir in Gorgonzola and serve over ravioli. Garnish with hazelnuts, if desired. Yield: 30 ravioli.