BY ANN CIPPERLY
With a wreath covered in colorful fall leaves on the front door and a stack of pumpkins flanking the steps, Charlotte Below enjoys decorating her home to reflect the season and gathering family for a get-together. She invites her family over for a pumpkin carving party to create unique designs. Charlotte, along with other good cooks in the community, is sharing family favorite pumpkin recipes.
For her pumpkin carving party, Charlotte orders pizza for the family to savor while creating their designs on individual pumpkins. Her granddaughter, Hannah, created a Tinker Bell carving for one of the designs. Charlotte is using bright orange pumpkins to continue the fall theme for Thanksgiving décor and tablescapes.
“I am thankful and blessed to have my children, grandchildren and great-grandchildren living here,” she said. “I look forward to having them over to celebrate every season and holiday in my home.”
Charlotte grew up in Alexander City and worked for the state in the Department of Industrial Relations. She received a promotion and moved to Foley, working for the Alabama Employment Service and Unemployment Compensation. When she retired after 35 years, Charlotte moved to Gulf Shores.
After her husband, Dr. J.L. Below, passed away, she moved to Auburn in 2012 to be near family and enjoyed helping with grandchildren. Charlotte moved to Opelika six years ago when she found a larger house that was ideal for entertaining her growing family. She has continued to work as a Mary Kay consultant going on 27 years.
“I am big on family closeness and getting together,” Charlotte said. “When I came here after living in Gulf Shores, I wanted my family to get together every chance we can. They are busy, and we have to work around everyone’s schedule.”
Charlotte has two daughters, four grandchildren and two great-grandchildren. Kristin Richardson, a teacher at Dadeville Elementary School, has a daughter, Savannah Richardson, a student at Auburn University.
Daughter Karla Hines, who taught at Wrights Mill Road School for 26 years, is married to Chris Hines. They are founders of Marriage in Focus. Chris and Karla have three children; their oldest is married with two children. Their other son, Harris Hines, works for the Auburn Fire Department, while their daughter, Hannah Hines, attends Auburn University.
Charlotte is planning for Thanksgiving and does a tablescape for each season. She will bake a ham and turkey and a variety of vegetables. Her son-in-law, Chris, will bring the dressing, and Harris takes his Pumpkin Pie. Charlotte has her family over for all of the holidays.
“Thanksgiving means everything to me,” she said. “From my heart, I am thankful for my family and being with them. I am also thankful that my mother raised me in a Christian home and church.”
Charlotte has been involved in the community over the years. She is on the board and a department chairperson for the Woman’s Club of Auburn. She is also a member of Campus Club and Newcomer’s Club. She has been president of Harvesters for 10 years, which includes being on the Jubilee Council.
Having a love of music, Charlotte played the organ in two churches for 29 years. She has three pianos in her home. One is in the living room, and two are in her music room, including her mother’s piano and two of her music books that are 104 and 103 years old. She taught Hannah how to play the piano.
Charlotte is sharing her Easy Pumpkin Pie recipe, while Karla is sharing her favorite, Pumpkin Bread with Chocolate Chips. Harris, who enjoys cooking, is sharing his special Pumpkin Pie recipe. As an Auburn fireman, he helps cook when on duty.
Other good cooks in the community are also sharing favorite pumpkin recipes, including ones for muffins, cheesecake, soup, pasta sauce and others.
The recipes call for canned 100% pure pumpkin that is available in 16 or 15 oz. cans, depending on the brand. Years ago a major brand for canned pumpkin changed from 16 oz. cans to 15 oz. Be sure you are not getting canned pumpkin pie filling.
Pumpkin is a good source of antioxidants, vitamins and minerals. It is low in calories. Pumpkin seeds are also nutritious with protein and fiber. The orange color comes from beta-carotene that is good for vision, healthy skin, bones and more.
Check out the recipes for a variety of delectable pumpkin options. Be sure to clip and save a pie or other dessert recipe to serve with your Thanksgiving meal.
Pumpkin Pie
Harris Hines
¾ cup granulated sugar
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. ground cloves
½ tsp. salt
2 large eggs
15 oz. can 100% pure pumpkin
12 oz. can evaporated milk (can substitute equal amount lactose-free milk or almond cooking milk)
1 unbaked 9-inch deep dish (4 cups) pie shell
Preheat oven to 425 degrees.
Mix sugar, spices and salt in a small bowl. In a large bowl, add eggs and beat. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour mixture into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 40 minutes or until knife inserted near center comes out clean.
Cool on wire race for two hours. Serve immediately or refrigerate.
Pumpkin Bread with Mini Chocolate Chips
Karla Hines
2 cups all-purpose flour
1½ cups granulated sugar
1 tsp. baking soda, sifted to eliminate lumps
2 tsp. baking powder
2 tsp. cinnamon
¼ tsp. ground cloves
½ tsp. nutmeg
½ tsp. fine sea salt
3 large eggs, room temperature
1 cup extra light olive oil (or vegetable or corn oil)
15 oz. can pure pumpkin
1 tsp. vanilla extract
½ to 1 cup mini chocolate chips
Preheat oven to 350 degrees. Butter two 8 ½ by 4 ½-inch loaf pans and lightly dust with flour.
In a large mixing bowl, whisk together dry ingredients: flour sugar, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
In second medium mixing bowl, whisk together wet ingredients; eggs, oil, pumpkin puree and vanilla.
Pour wet ingredients over dry ingredients, then whisk together until smooth. Stir in mini chocolate chips.
Divide batter evenly between the two prepared pans. Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted near center comes out clean.
Let cool in pans for 10 to 15 minutes, then transfer bread to a wire rack until fully cool. Chocolate chips can be omitted.
Note: Bake times can vary based on your oven and the color of your baking pan. A darker colored pan will bake faster, and a lighter colored pan will take longer to bake.
Easy Pumpkin Pie
Charlotte Below
9-inch unbaked pie crust
Combine:
2 tsp. pumpkin pie spice
¾ cups sugar
½ tsp. salt
1¼ cups evaporated milk
1¾ cups pumpkin
2 eggs
Pour filling into crust. Bake at 350 degrees for 45 to 55 minutes.
Jennifer’s Pumpkin Fruit Dip
Two 8 oz. pkg. cream cheese, softened
1/2 cup light brown sugar
1/4 cup pumpkin (canned pure pumpkin), packed
2/3 cup toasted chopped pecans
1/4 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 Tbsp. vanilla
2 Tbsp. marshmallow crème
Apple slices and ginger snaps for serving
Mix all ingredients except apple slices and ginger snaps. Chill overnight.
Serve with apple slices and ginger snaps.
Pumpkin Muffins with Pecans
Jo Ellen James
3 ½ cups all-purpose flour
3 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 ½ tsp. salt
2 tsp. baking soda
1 can pumpkin
1 cup Wesson oil
2/3 cup water
4 eggs
1 ½ cups chopped pecans, optional
Combine all ingredients; mix until blended. Place in greased muffin cups. Bake 350 degrees for about 20 to 25 minutes or until tests done.
Easy Pumpkin Soup
Elaine Western
2 Tbsp. extra virgin olive oil
1 medium or large onion, chopped
4 cups chicken or vegetable stock
2 medium potatoes, peeled and cut into chunks
¼ tsp. salt or to taste
15 or 16 oz. can pumpkin
½ cup or more milk or half and half, optional
Cream for garnish, optional
Add the onions to the hot oil in a pot, and sauté for a few minutes over medium high heat until tender. Add stock and potatoes. Bring to a boil, then simmer about 30 minutes or until potatoes are cooked. Mash potatoes or use an immersion blender to purée the soup (or put into a blender) until creamy.
Add pumpkin and simmer. Add milk or half and half, if using, and simmer a few minutes more. If soup is too thick, thin with additional chicken broth or milk. Serve. Can add a swirl of cream for an attractive presentation.
Pumpkin Bars with Buttery Walnut Crust
1 ¾ cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 cup cold butter, cubed
1 cup chopped walnuts
2 large eggs, room temperature, lightly beaten
15 oz. can pure pumpkin
14 oz. can sweetened condensed milk
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
Confectioners’ sugar, optional
Preheat oven to 350 degrees. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13×9-inch baking dish.
In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping.
Bake until golden brown, 50 to 55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners’ sugar. Refrigerate leftovers.
Pumpkin Cheesecake with Gingersnap Crust and Toffee Topping
Anne Carpenter
Crust:
1½ cups gingersnap cookie crumbs
5 Tbsp. unsalted butter, melted
1 Tbsp. sugar
Cheesecake:
Three 8-oz. pkg. cream cheese, softened
1 cup sugar
1 cup canned pure pumpkin
3 large eggs
1 tsp. vanilla
½ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
Whipped cream
Toffee bits
Preheat oven to 350 degrees. Wrap outside of spring form pan with foil. Mix gingersnap crumbs, butter and sugar; press into the bottom of greased spring form pan. Bake crust about five minutes; set aside.
Combine cream cheese and sugar in bowl of electric mixer; blend until smooth. Add pumpkin, eggs, vanilla and spices; beat until smooth, scraping down sides of bowl. Pour over crust.
Bake cheesecake for one hour and five minutes until the center is set and the edges begin to crack. Cool in pan. Chill. Can be prepared two days ahead.
Top with sweetened whipped cream and toffee bits. Makes 12 servings.
Double Layer Pumpkin Pie
Laura Cooper
4 oz. cream cheese (half of 8 oz. pkg.), softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 ½ cups Cool Whip, thawed
1 graham cracker crust
1 cup milk or half and half
2 pkgs. (4 serving size) vanilla flavor instant pudding and pie filling
1 can (15-16 oz.) pumpkin
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
Mix cream cheese, milk and sugar with whisk until smooth; gently stir in Cool Whip. Spread on bottom of crust.
Pour 1 cup milk into bowl; add pudding mix. Beat with whisk until blended; about two minutes. Mixture will be thick. Stir in pumpkin and spices. Pour over cream cheese layer. Chill at least three hours. Garnish with additional whipped topping and nuts if desired. Makes eight servings.
Pumpkin Cheesecake Pie
Lazenby Farm
12 oz. cream cheese, softened
½ cup sugar
1½ tsp. pumpkin pie spice
1 cup canned pumpkin
2 eggs
1 graham cracker crust
Whipped cream
In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth. Stir in pumpkin. Add eggs and mix until blended.
Place crust on a baking sheet. Pour filling into crust.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool on a wire rack. Refrigerate for 3 hours or overnight. Serve with whipped cream, if desired. Makes eight servings.
Penne with Pumpkin Sauce
Laura Dudley
2 Tbsp. olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 cups chicken stock
15 oz. can pumpkin puree (be sure it is pure pumpkin, not pumpkin pie filling)
½ cup cream
2 pinches ground cinnamon
½ tsp. hot sauce
Salt and pepper to taste
8 leaves fresh sage, thinly sliced
Grated Parmesan cheese
1 lb. whole wheat penne pasta
Heat water for pasta; add salt and cook according to directions on package; drain. Heat oil in skillet over medium heat. Add onion and garlic to pan and sauté 3 minutes. Stir in chicken stock, pumpkin and cream.
Add cinnamon, hot sauce, salt and pepper. Reduce heat and simmer 5 to 6 minutes more to thicken. Stir in sage.
Toss sauce with pasta and top with grated cheese.
Pumpkin Pecan Pie
4 eggs, slightly beaten
1 can pure pumpkin
1 cup sugar
½ cup dark brown corn syrup
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. salt
1 unbaked 9-inch pie shell
1 cup chopped pecans
Combine all filling ingredients except pecans. Pour into pie shell. Top with pecans. Bake at 350 degrees for 40 minutes or until set.
Pumpkin Crunch
Pam Hope
15-16 oz. can pure pumpkin
3 eggs
1½ cups sugar
12 oz. can evaporated milk
4 tsp. pumpkin pie spice
½ tsp. salt
1 pkg. yellow cake mix
1 cup chopped pecans
1 cup melted butter
Whipped topping
Preheat oven to 350 degrees. Grease bottom of 9×13-inch pan. Combine pumpkin, eggs, sugar, evaporated milk, pumpkin pie spice and salt in a large bowl. Pour into pan. Sprinkle cake mix evenly over top. Top with pecans. Drizzle with melted butter. Bake for 50 to 55 minutes or until golden. Serve with whipped topping.
