This is the time of the year when pumpkins are plentiful.

After you have carved the face and used them for punch or soup bowls, now it time to bake. I want to share a few recipes some are my old favorite and today I have a new recipe to share.

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There's no shame in using canned pumpkin. Even professional bakers do it. But if you're using fresh, choose small, flavorful sugar pie pumpkins--and save the big ones for carving.

NO BAKE PUMPKIN PIE 

INGREDIENTS

* 1 (9 inches) prepared graham cracker crust

* 1 (.25 ounce) package unflavored gelatin

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon salt

* 1 (14 ounce) can sweetened condensed milk

* 2 eggs, beaten

* 1 (15 ounce) can pumpkin puree

DIRECTIONS

1. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.

2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.