"CRANBERRY PECAN PUMPKIN UPSIDE-DOWN CAKE"

1/3 cup butter

1/2 cup firmly packed brown sugar

1 Tablespoon rum

1 - 1/3 cups cranberries

1 cup toasted coarsely chopped pecans

2 large eggs

1 cup canned pumpkin

1/3 cup oil

1 cup sugar

1 - 1/2 cups flour

1 - 1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

Preheat oven to 350 F.

Butter a 9 - inch square pan and line the bottom with parchment paper.

In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour mixture into prepared pan evenly covering the bottom.

In a small bowl, combine cranberries and pecans; arrange evenly over brown sugar mixture.

In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil and sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and pecans.

Bake for 35 to 45 minutes or until a skewer inserted in the center of cake comes out clean. Transfer to a wire rack and let cool 20 minutes in pan. Run a thin-bladed knife between cake and sides of pan, then invent cake onto a serving platter. Remove pan and parchment and let cool at least 20 minutes. Serve slightly warm or cool with whipped cream.

Notes: To toast pecans, bake in a 350 F oven until golden, 7 to 10 minutes. You can also use walnuts.

If using frozen cranberries measure while frozen, then thaw before using.

" SOUR CREAM PUMPKIN PIE "

CRUST: 9 - inch single crust

FILLING:

1 cup sour cream

3 eggs

2/3 cup sugar

1 can ( 16 oz. ) solid pack pumpkin

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

Preheat oven to 375 F.

Prepare pie crust and flute edges. Set aside.

In a medium bowl combine sour cream, eggs, sugar, pumpkin, cinnamon, cloves, nutmeg and ginger. Stir until blended. Pour filling into prepared pie crust. Bake for 1 hour. Cool to room temperature before serving.

Garnish with whipped cream.