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If your own kitchen isn’t giving you the pumpkin kick you’re seeking, look to Smithville businesses. Several restaurants and stores are offering the fall spice in their food and drink options.

There’s no pumpkin shortage in the Big V Country Mart bakery. The selection includes pumpkin pie, pumpkin muffins, pumpkin bread, pumpkin doughnut holes, pumpkin crème cookies and pumpkin kringle.

Just as it has every fall since opening more than 12 years ago, Lowman’s Café has pumpkin pie.

Local pumpkin dessert options don’t end with pumpkin pie. The Steak Knife has pumpkin pecan cheesecake, courtesy of Paradise Locker Meats.

Nellie’s Sweet Shoppe has pumpkin pie fudge.

Justus Drugstore: A Restaurant is featuring a chocolate crepe dish with pumpkin custard.

And if you’re looking for a nonpumpkin yet, still festive alcoholic jolt, throw back a candy corn or caramel apple shot at On the Rocks Bar and Grill.

ooey-gooey pumpkin butter cake

- 4 ounces melted butter

- 5 eggs

- 1 carrot cake mix

- 12 ounces cream cheese

- 1 cup pumpkin puree

- 1 pound powdered sugar

- 1 teaspoon pure vanilla extract

- 1 1/2 teaspoon ground cinnamon

- 1/4 teaspoon nutmeg

- 1/4 teaspoon ground ginger

- 1/4 teaspoon ground clove

Preheat oven to 350 degrees F. Mix melted butter, two eggs and cake mix until crumbly, pat into a 9-by-9-inch pan.

In mixer, cream cream cheese and powdered sugar until smooth. With mixer on low speed, add eggs, one at a time and mix until incorporated. Add pumpkin, vanilla and spices. Mix thoroughly. Pour cheese mixture over cake mixture and bake for 45 minutes to one hour. Center should be set but not firm. Chill over night before cutting into bars. Dust with powdered sugar. Serve with sweetened whipped cream or crème fraîche.

— Gary Rodgers, Just Desserts Bakery and Pastry Shop

pumpkin pie fudge

Harley Morlock, also known as “The Fudgemaster” at Nellie’s Sweet Shoppe in Smithvillle, makes fudge 35 pounds at a time, so he couldn’t break down his pumpkin pie fudge ingredient ratios for household kitchens.

But he did offer the ingredient list:

- vanilla fudge mix

- cream

- butter

- canned pumpkin

- ground cinnamon

- ground clover

- ground ginger

- vanilla

pumpkin bread

- 1 teaspoon nutmeg

- 1 teaspoon cinnamon

- 2 cups sugar

- 4 eggs

- 1 teaspoon salt

- 1 cup cooking oil

- 1 can pumpkin

- 2/3 cup water

- 2 teaspoon baking soda

- 3 cups flour

- 1 cup chopped nuts (optional)

Beat nutmeg, cinnamon, sugar, oil, eggs and salt together. Add and mix in order:

Pumpkin, water, soda, flour and nuts. Fill greased bread pans 2/3 full. Bake 1 hour at 350 degrees F. Let cool about 5 minutes and turn out on rack to cool. I used some smaller bread pans so you’ll have to check for doneness with a toothpick. Do not over bake.

— Angie Anaya Borgedalen

pumpkin squares

- 4 eggs

- 2 cups pumpkin

- 1 cup vegetable oil

- 2 cups sugar

- 2 cups flour

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 2 or 3 teaspoons cinnamon

- 1 teaspoon baking soda

Slightly beat eggs. Add pumpkin, oil and sugar. Stir in dry ingredients. Bake in large pan at 350 degrees F for 20 to 30 minutes. Let cool. Spread on cream cheese frosting.

— Amy Hooley

pumpkin pie

- 15 ounces canned pumpkin

- 14 ounces sweetened condensed milk

- 2 eggs lightly beaten

- 1 teaspoon cinnamon

- 1/2 teaspoon ginger

- 1/2 teaspoon nutmeg

- 1/2 teaspoon salt

Preheat oven to 425 degrees F. In a large mixing bowl combine all ingredients and mix well. Pour into your favorite unbaked piecrust. Place pie in oven and bake for 15 minutes. Reduce temperature to 350 degrees F and continue to bake for 30 minutes. Remove and let cool.

— Ginger Fuller, Ginger Sue’s Restaurant

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