THE GREAT PUMPKIN

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Combine all the dry ingredients, and beat in the two eggs till the mixture is fluffy. Stir in the pumpkin and then the whipping cream. When the filling is thoroughly blended, pour it into an 8" (1-1/4"-deep) pastry-lined piepan, and bake it at 425°Ffor 20 minutes. Then reduce the heat to 375°F, and bake the pie for approximately 30 more minutes, or until a toothpick inserted into the filling comes out clean. While in the oven, the "pumpkream" will rise, then fall somewhat and — when it's nearly done — develop little "good pie" cracks along the edges. "Most pumpkin pies are too spicy and 'pumpkiny' for my family," says Mrs. Shuttleworth, "but they love this one!"

PUMPKIN SEEDS

I often wonder how many thousands of pounds of delicious pumpkin seeds are thrown away each year by folks who are anxious to scrape out the "gunky stuff" and get to work carving their jack-o'-lanterns! I hope you won't be among those unfortunate individuals this season . . . because it's a simple matter to turn those "worthless" kernels into a terrific taste treat for the entire family.

Simply rinse the nuggets in water to wash away the strands of pulp, and then — after letting them dry — scatter about two cupfuls on an oiled cookie sheet or shallow baking pan. Sprinkle the seeds with a couple of tablespoons of melted butter or salad oil, and — if you wish — a teaspoon or so of salt or herbs, and bake them in a slow (250°F) oven until they're crisp. (You may want to turn up the heat for the last five minutes to brown them nicely.)

If you like sunflower kernels, you'll probably love roasted pumpkin (or squash, for that matter) seeds . . . and incidentally, you can eat them shells and all. Better yet, besides being downright delectable, the food makes an exceptionally nutritious high-energy snack: An ounce of roasted pumpkin seeds yields 160 calories, eight grams of protein, three milligrams of iron, and substantial quantities of B vitamins to boot!

Strange as it may sound, you can also make a healthful drink from the nuggets: Combine a cup of pumpkin seeds and fibers, 3 cups of water or fruit juice, a tablespoon of honey, and a teaspoon of parsley or mint . . . and process the mixture in a blender. When the shells are pulverized, strain the concoction and store the liquid in the refrigerator until you're thirsty!

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