Last year, 2009, a world record was set in Ohio for the largest pumpkin ever officially grown and weighed in, an impressive record set at 1,725 pounds. The record has recently been broken by Chris Stevens of New Richmond, Wis. His big girl tips the scales at 1,810.5 pounds, setting the new world record.

Wisconsin? Ohio? Forget football. Maybe a Michigander can break the great pumpkin record next year!

Michigan is packed with local pumpkin patches, most yielding pumpkins that will fit in the back of your car. Jumbo pumpkins, grown in Fenton, are now on sale at Plum Market.

If you're looking for a savory pumpkin seed recipe, check our this recipe for Roasted Pumpkin Tostados with Curried Pumpkin Seeds.

Next week I plan on adding to my Trick or Treat repertoire with Transylvanian goulash and another squid ink pasta dish. In the meantime, here are some ghoulishly seasonal recipe links from last year to whet your whistle:

Curried Beef Stew in a Pumpkin Shell Trick or Trout: Crispy Corn Trout Halloween Salmon with Squid Ink Pasta Black Bean and Corn Salad with Cumin-Lime Dressing Roasted Pumpkin Tostados with Curried Pumpkin Seeds Sugar and Spice Pumpkin Seeds (recipe below)

Yield: about 1 cup 
 Active time: 15 minutes Bake time: 45 minutes

Ingredients

1 cup raw pumpkin seeds, rinsed and dried
 4 tablespoons white sugar, divided
 1/4 teaspoon kosher salt
 1/4 teaspoon nutmeg
 1/4 teaspoon cinnamon
 1 tablespoon butter

Directions

1. Preheat the oven to 250 degrees. 2. Spread pumpkin seeds in a single layer on a baking sheet. Roast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
 3.In a large bowl, stir together 2 tablespoons of white sugar, salt, nutmeg and cinnamon. Set aside. 
 4. Heat the butter in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining 2 tablespoons sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. 
 5. Store in an airtight container at room temperature.