http://allrecipes.com/Recipe/downeast-maine-pumpkin-bread/detail.aspx

Pumpkin bread. Make all the pumpkin bread.

Also, buy pumpkin beer. So far, Dogfish Head has the best I've had.

Apple butter. Apple butter on everything, washed down with mulled cider.

Baked winter squash smell like autumn to me. It's the same smell that you get when you put the candle inside the jack o'lantern, and the flame toasts the inside of the pumpkin a bit. It could be May, but the smell of baking squash hits you and blam! it must be Halloween.

Snort cinnamon

need more

Apple cider + crock pot + spices = WARM MULLED CIDER, FUCK YEAH

They sell packets for the spice blend at the supermarket, but I like to use what I already have in my spice rack.

Cinnamon, nutmeg, all spice, maybe a little ground ginger if I'm feeling a little spicy. Then maybe for giggles core and peel a couple apples and let them float around while I keep the pot on low heat, then I can have the apples for dessert after dinner.

Chicken cacciatore/hunter's chicken/whatever you wanna call it. I can't find my copy of the recipe but this one looks close, and it's an adaptable dish anyway:

http://simplyrecipes.com/recipes/chicken_cacciatore_hunter_style_chicken/

Double Layer Pumpkin Pie (No Bake!) - Recipe for 2 pies.

2 Ready-Crust Graham Cracker Pie Crust (6 oz.)

For chessecake layer:
2 Tbls. sugar
2 Tbls. milk or half-and-half
8 oz. Cream cheese, softened
8 oz. tub of thawed whipped topping

For pumpkin layer:
4 packages (4-serving size) JELL-O Vanilla Flavor Instant Pudding (you can also use French Vanilla flavor)
2 C milk or half-and-half
1 can (approx 30 oz.) pumpkin
3 Tbls. Cinnamon (or to taste)
2 Tsp. Pumpkin Spice (or to taste)

1. Mix cream cheese, sugar and 2 Tbls. milk in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
2. Pour 2 C milk into bowl, add pudding mix, whisking until well blended, which will take 1-2 minutes; mixture will be thick.
3. Stir in pumpkin and spices, whisking until mixed well.
4. Spread pumpkin mixture over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping if desired.

I make this every year, and it is always a hit. I inevitably have more pumpkin mixture than can comfortably fit onto the two pies without it sticking to the top cover, so I usually get a couple tart crusts to take care of the excess.

Apple jelly and pumpkin butter sandwich on honey wheat bread.
Mix a little cream cheese with the pumpkin butter to get a smoother texture.

Oh wow, this thread is still on the frontpage....