1 sugar pumpkin, cut in half and seeds removed
Water
Cinnamon, optional

Place the pumpkin cut side down in a baking dish. Add about 2 inches of water and sprinkle in some cinnamon, if using. Bake at 375 degrees F for about 40 minutes or until tender. Cool slightly, then remove the meat. Mash to desired consistency with a fork, or put in a food processor for younger babies.

1/4 cup canned pumpkin or Sugar Pumpkin Puree
1/2 cup vanilla yogurt
1/4 cup applesauce
1 banana, frozen
1/2 cup milk
1/4 to 1/2 teaspoon ground cinnamon, optional

Combine all ingredients in a blender and pulse until desired consistency. Serve.

1 tablespoon butter
3 cups diced, fresh pumpkin
1 small onion, chopped
1 garlic clove, minced
2 cups chicken stock or water
1 cup whipping cream
1/2 cup grated cheddar, Monterey jack or mozzarella cheese
Salt and pepper, to taste

Melt the butter in a large soup pot. Add onion and garlic, and cook until onion is tender. Add pumpkin and cook until pumpkin is soft. Stir in the water or stock, bring to boil, reduce heat and simmer about 15 to 20 minutes. Turn heat off and add the cream and cheese. Season with salt and pepper to taste. With a hand-held blender, blend until smooth.

1 can (30 ounces) pumpkin pie filling
1 package cream cheese, softened
4 cups powdered sugar
2 teaspoons cinnamon
1 teaspoon ground ginger

Combine the sugar and cream cheese in a bowl. Beat well. Add remaining ingredients. Chill until ready to serve. Serve with gingersnaps, apples slices, cubes of pound cake or sugar cookies.