But few may know that this yellow/orange produce is actually large fruit that are just cooked as a vegetable.

There are many types of pumpkins, some are as small as a melon while others are long and narrow shaped.

And of course there are the round, orange pumpkins traditionally used to make Jack-o-Lanterns for Hallowe'en.

What ever their shape or size, pumpkins are much more than just Hallowe'en decoration. Here are a few recipes to help you savour the sweet flavour of pumpkin.

*** BAKED PUMPKIN (SQUASH) 1 small pumpkin, or a piece weighing about 2-2 1 pounds 1 ounce butter Salt and pepper DIVIDE the pumpkin into quarters or wedges and remove seeds. Dot with butter, season, place on a greased baking sheet and bake for about 50 minutes in a moderately hot oven. Baste with butter from time to time until pumpkin is tender.

*** PUMPKIN PUREE 2-21 pounds peeled pumpkin, thinly sliced 6 eschalots or spring onions, thinly sliced 1 tablespoon water (optional) Salt and pepper Pinch grated nutmeg 1 ounce butter 1 tablespoon double cream Paprika PUT half the slices in the bottom of a saucepan. Put the eschalot or spring onion slices on top and cover with the remaining pumpkin. Cover the saucepan, putting a clean cloth under the lid to make a tighter fit and cook for 5 minutes over a moderate heat, shaking all the time to prevent sticking.

The water can be added at this stage if necessary. Reduce the heat and cook for a further 20 minutes until vegetables are tender. Mash well, blend in salt, pepper, nutmeg and butter. Heat through again and stir in the cream just before serving, sprinkled with paprika.

Recipes from Tropical Island Cooking.

*** SPECIAL PUMPKIN PIE Pastry for one-crust pie shell, 9-inch 2 eggs 1 16-ounce can pumpkin (2 cups) 1 cup brown sugar 1 teaspoon ground Cinnamon 1 teaspoon ground Nutmeg 1 teaspoon ground Ginger 1 teaspoon ground Cloves 1 teaspoon salt 1 13-ounce can evaporated milk Spiced Pecan Topping (recipe below) Spiced Whipped Cream (recipe below) LINE a 9-inch pie plate with pastry. Beat eggs until light. Stir in pumpkin.

Combine brown sugar with spices and salt. Stir into pumpkin mixture. Gradually stir in evaporated milk. Pour into pastry shell. Bake in 450 degrees F. oven 15 minutes.

Reduce temperature to 350 degrees F. and bake 40 minutes longer. Cool.

Sprinkle with Spiced Pecan Topping and decorate with spoonfuls of Spiced Whipped Cream. Makes one 9-inch pie.

Spiced Pecan Topping: In large heavy skillet, mix 2 tablespoons brown sugar and 2 tablespoons butter with 1 teaspoon ground Cinnamon, 1 teaspoon ground Nutmeg and dash of ground Cloves. Heat, stirring, until sugar begins to melt.

Quickly stir in 1 cup coarsely chopped pecans. Stir to coat nuts evenly with sugar. Cool.

Spiced Whipped Cream: Combine 1 cup whipping cream and 6 tablespoons confectioners' sugar. Add 1 teaspoon ground Cinnamon, 1 teaspoon ground Nutmeg and 1 teaspoon ground Cloves. Beat cream mixture until stiff. Stir in 1 teaspoon pure Vanilla Extract.

*** WHOLE WHEAT PUMPKIN MUFFINS 11 cups sugar 1 16-ounce can pumpkin (2 cups) 3 eggs 1 cup salad oil 1 cup water 11 cups sifted flour 11 cups shifted whole wheat flour 11 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 teaspoon ground Cinnamon 1 teaspoon ground Cloves 11 teaspoons ground Nutmeg 11 cups raisins 1 cup coarsely chopped walnuts PREHEAT oven to 400 degrees F. Combine sugar, pumpkin, eggs, oil and water.

Beat at low speed 1 minute. Sift together both flours and next 6 ingredients.

Add to pumpkin mixture. Stir just until dry ingredients are moistened. Stir in raisins and nuts. Spoon into lightly greased muffin pans (21 -inch diameter).

Bake in preheated 400 degrees F. oven 20 to 22 minutes. Makes 21 dozen muffins.

Recipes from 100 Best Recipes for 100 Years from McCormick.

*** EASY PUMPKIN-ORANGE PIE Brown Sugar Topping (see below) 1 can (16 ounces) pumpkin 1 can (12 ounces) evaporated skimmed milk 3 egg whites or 12 cup fat-free cholesterol-free egg product 1 cup sugar 1 cup all-purpose flour 11 teaspoons pumpkin pie spice 3 teaspoon baking powder 1 teaspoon salt 2 teaspoons grated orange peel HEAT oven to 350 degrees. Spray pie plate, 10x11 inches, with nonstick cooking spray. Prepare Brown Sugar Topping. Place remaining ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.

Bake 50 to 55 minutes or until knife inserted in centre comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

Brown Sugar Topping 1 cup packed brown sugar 1 cup quick-cooking oats 1 tablespoon margarine or spread, softened Mix all ingredients.

Recipe from Betty Crocker's New Low-Fat Low-Cholesterol Cookbook.