1.   Alspaugh, executive chef at Sinclair Community College, has a history of using fresh pumpkin.

2.   And instead of a fancy centerpiece, use a pumpkin.

3.   Andrew Plummer, chef and owner of the Allegro Cafe in Troy, also uses canned pumpkin, but he reads the labels carefully.

4.   Most recipes using pumpkin call for puree.

5.   Some chefs admit to using pumpkin to appease customers.

6.   The pumpkins can be used as soup bowls.

7.   The Pumpkin Tooty Fruity Cake uses pumpkin and papaya preserves, a change from the usual expensive imported red and green cherries or prunes and dates.