Taste of Home - Taste of Home Pumpkin Mini Binder: 101 Delicious Dishes that Celebrate Falls Favorite Flavor

Mix softened butter and orange peel; stir in walnuts. Whisk together the first six waffle ingredients. In another bowl, whisk together eggs, milk, pumpkin and melted butter; add to dry ingredients. Stir just until moistened. Bake waffles according to the manufacturers directions until golden brown. 2 WAFFLES WITH 2 TBSP. 2 WAFFLES WITH 2 TBSP.

ORANGE WALNUT BUTTER: 536 cal., 38g fat (20g sat. fat), 174mg chol., 731mg sod., 41g carb. (11g sugars, 3g fiber), 11g pro.

MAKES: 12 SERVINGS 1 loaf (1 lb.) cinnamon-raisin bread 1 pkg. (8 oz.) reduced-fat cream cheese, cut into 3/4-in. cubes 8 large eggs 1 can (12 oz.) evaporated milk 1 cup canned pumpkin 2/3 cup packed brown sugar 1/2 cup fat-free milk 2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/2 tsp. salt 1/2 cup chopped pecans Confectioners sugar, optional Maple syrup, warmed, optional Cut each slice of bread into quarters. salt 1/2 cup chopped pecans Confectioners sugar, optional Maple syrup, warmed, optional Cut each slice of bread into quarters.

Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly. In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, milk, spices and salt. Pour over top. Refrigerate, covered, overnight. Preheat oven to 350.

Remove casserole from refrigerator while oven heats. Bake, covered, for 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. 1 PIECE: 302 cal., 13g fat (6g sat. fat), 148mg chol., 342mg sod., 36g carb. (20g sugars, 4g fiber), 13g pro.

My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. ALEX MUEHL, AUSTIN, TX

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PREP: 15 MIN. + CHILLING BAKE: 30 MIN. MAKES: 6 SERVINGS 2 large eggs 3 cups quick-cooking oats 1 can (15 oz.) solid-pack pumpkin 1 cup 2% milk 3/4 cup packed brown sugar 1/2 cup dried cranberries 1/3 cup butter, melted 1 1/2 tsp. baking powder 1 tsp. ground nutmeg 1/4 tsp. salt 1/4 tsp. ground cloves 1/4 cup chopped pecans Additional 2% milk and brown sugar In a large bowl, combine the first 12 ingredients. ground cloves 1/4 cup chopped pecans Additional 2% milk and brown sugar In a large bowl, combine the first 12 ingredients.

Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight. Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350. Uncover and stir oatmeal; sprinkle with pecans.

Bake, uncovered, 30-35 minutes or until a thermometer reads 160. Serve warm with additional milk and brown sugar. 3/4 CUP: 478 cal., 19g fat (8g sat. fat), 92mg chol., 335mg sod., 71g carb. (39g sugars, 7g fiber), 10g pro.

SAVORY PUMPKIN QUICHE

This quiche satisfies a seasonal craving I get for all things pumpkin.

Fresh mushrooms add flavor, and I try different types such as baby portobello and cremini mushrooms. RACHEL GARCIA, COLORADO SPRINGS, CO

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PREP: 15 MIN. BAKE: 50 MIN. + STANDING MAKES: 8 SERVINGS 3 large eggs 1 can (15 oz.) solid-pack pumpkin 1 can (5 oz.) evaporated milk 1/2 lb. bacon strips, cooked and crumbled 1/2 cup sliced mushrooms 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1/2 cup grated Parmesan cheese 1 Tbsp. all-purpose flour 1 frozen deep-dish pie crust Preheat oven to 375.

In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie crust. Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. 1 SLICE: 231 cal., 13g fat (5g sat. fat), 96mg chol., 417mg sod., 18g carb. (5g sugars, 2g fiber), 11g pro. (5g sugars, 2g fiber), 11g pro.

HELPFUL HINT No need to add salt to this savory quiche. The Parmesan cheese and bacon already create plenty of salty flavor.