Did you know that the Institute for Human Services, or IHS, provides take-home food to households in need through a partnership with the Hawaii Foodbank? For the past five years through the Ohana Food Drop program, IHS distributes food to fight against hunger every last Thursday of the month.

Fresh produce, bread, drinks and other items are available to about 120 households and distributed at its Sumner Shelter parking lot. To find out more about donating food or volunteering, visit ihshawaii.org/ihs-ohana-food-drop or call 447-2904.

This week we offer pumpkin recipes to celebrate a happy Thanksgiving.

PUMPKIN RAVIOLI
1 cup pumpkin puree
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1 pinch ground black pepper
28 wonton wrappers
Egg wash (1 egg beaten with 1 tablespoon water)
1 teaspoon salt
1-1/2 tablespoons unsalted butter
1/2 cup low-sodium chicken broth
Fresh sage, chopped, for garnish

In small bowl, combine pumpkin puree, Parmesan cheese, cinnamon, nutmeg, salt and pepper.

Place won ton wrapper on clean surface and brush edges lightly with egg wash. Place a heaping teaspoon of filling in center of wrap. Fold over wrap into a triangle and pinch edges tightly to seal. Repeat with remaining wonton wraps and filling.

Bring large pot of water to boil and add 1 teaspoon salt. Boil ravioli until soft and cooked through, about 6 to 7 minutes. Drain in colander and set aside.

In large sauce pan over medium, melt butter and cook, stirring often, until it begins to turn deep golden brown. Add broth and bring to boil. Toss cooked ravioli with sauce. Serve immediately, sprinkled with chopped sage.

To freeze: Place uncooked ravioli in single layer on baking sheet and freeze 1 hour. Remove from baking sheet and place in sealed plastic bag and freeze. When ready to use, cook as directed. Serves 4.

Approximate nutritional information, per serving: 270 calories, 9 g fat, 4.5 g saturated fat, 70 mg cholesterol, greater than 750 mg sodium, 38 g carbohydrate, 3 g fiber, 2 g sugar, 10 g protein

PUMPKIN PIE PANCAKES
1-1/2 cups all-purpose flour
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons pumpkin pie spice
1 tablespoon sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1-1/4 cups low-fat milk
1 egg
4 tablespoons unsalted butter, melted
Vegetable oil

Optional toppings: maple syrup, fresh fruit, nuts or whipped cream

In large bowl, sift together flour, baking powder, salt, pumpkin pie spice and sugar; set aside.

In separate bowl, whisk together pumpkin, milk, egg and melted butter.

Make a well in dry ingredients; pour in pumpkin mixture, stirring to combine.

Heat large saute pan over medium-low; add just enough oil to coat bottom of pan, allow to heat 2 to 3 minutes. In batches, scoop 3 to 4 tablespoons batter into pan to form pancakes. Cook pancakes on one side until bubbles appear in center, then flip once and continue cooking until no longer doughy at center. Serve with optional toppings. Serves 4.

Approximate nutritional information, per serving (assumes 1 tablespoon oil for frying and not including optional toppings): 400 calories, 18 g fat, 9 g saturated fat, 85 mg cholesterol, 550 mg sodium, 50 g carbohydrate, 3 g fiber, 9 g sugar, 10 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.