Pumpkins are the brightest sign of autumn. Indiana poet James Whitcomb Riley exalted pumpkins in poetry when he wrote "When the Frost is on the Punkin.'"

While I wish I could write my own ode to pumpkins, I opt for a more practical appreciation of this versatile vegetable.

1. Pumpkins make the perfect container for flower arrangements. Hollow out a pumpkin and place a tin can filled with water inside or insert a damp block of oasis (found in floral stores) for Fall flowers.

2. Easy pumpkin/ice cream dessert: These are approximate measures so adjust the quantities to the size of the pumpkin. Truthfully, you can't ruin this dish; I've made it for 4 and for 25, depending on the size of the pumpkin.

Mix all ingredients except the ice cream and stuff the pumpkin full. Dot with butter. Bake at 375 until the pumpkin is tender when forked. Also, cook pumpkin lid in a pan with water in the bottom so the top and bottom come out the same color. When cooked, put the lid on the pumpkin, place on tray, and surround with colored leaves for presentation. Serve warm pumpkin mixture over vanilla ice cream. Be sure to scoop out the pumpkin with the filling. Leftovers are great on oatmeal cereal the next morning.

3. Save the seeds from the pumpkin. Dry in paper towel. In bowl, spray them with cooking oil and sprinkle with salt and/or favorite seasoning. Toss. Arrange seasoned seeds in a single layer on a cookie sheet. Roast them at 350° until they are brown on one side. Turn and brown on the other side - about 20 minutes total. After they are thoroughly dried, store them in an air-tight container.

4. Finally, don't forget the birds. When the decorative pumpkins have served their purpose, cut the top off the pumpkins and fill them with birdseed. Set them around your garden. Your yard critters and birds will love this treat.

Hopefully this Fall you will enjoy the versatility of the pumpkin.