Aloun Farms invites you to Hawaii’s largest Pumpkin Festival, presented by United Healthcare Community Plan and Ho‘opili, this month — Saturday and Sunday, and Oct. 21-22 and 28-29. Hours are 8:30 a.m. to 5 p.m. Aloun is on old Farrington Highway between Kapolei and Waipahu.

Enjoy a day in the fields picking your own corn, string beans, sunflowers and a dozen varieties of pumpkin. Festivities will include a free tractor hayride, farm-fresh grinds, entertainment, a petting zoo, and carnival games and rides.

Aloun partners with Hawaii Foodbank, so bring donations of canned food — for each can you’ll receive a free miniature pumpkin or colorful gourd.

Admission is $3, or free with two garbage-size bags of gently used clothes or goods. Kids age 2 and under are free. Call 677-9516 or go to alounfarms.com.

These recipes will get you into the pumpkin spirit.

Battered Pumpkin With Dipping Sauce

• Vegetable oil, for frying
• 1/2 medium pumpkin, peeled, seeded and cut into 1/2-inch-thick wedges
• >> Batter:
• 1-1/3 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon kosher salt
• 1 can ginger ale
• >> Dipping sauce:
• 1 clove garlic
• 1/2 cup low-fat Greek yogurt
• 1/4 cup buttermilk
• 1/4 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a deep frying pan, pour oil to a depth of 1-1/2 inches over medium-high heat.

To make batter, whisk together flour, cornstarch and salt; then whisk in ginger ale. Dip pumpkin wedges in batter, allowing excess to drip off. Gently lower pumpkin into hot oil, using tongs. Fry in 3 batches, 3-4 minutes, until tender inside and light brown outside, turning once. Place on a wire rack in a baking pan; season with salt.

To make sauce: Smash garlic on cutting board using flat side of knife, to make a paste. Whisk garlic with remaining ingredients. Serve with fried pumpkin. Serves 8.

Approximate nutritional information, per serving: 560 calories, 29 g total fat, 7 g saturated fat, 45 mg cholesterol, 1,300 mg sodium, 54 g carbohydrate, 1 g fiber, 8 g sugar, 23 g protein

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Baked Pumpkin Rice Pudding

• 1 3-pound pumpkin
• 1 tablespoon unsalted butter, softened
• 1 tablespoon light brown sugar
• Kosher salt, to taste
• >> Pudding:
• 2/3 cup white rice
• 1 (12-ounce) can evaporated milk
• 1 tablespoon molasses
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon, plus more for topping
• 3 tablespoons packed light brown sugar, plus more for topping
• Kosher salt, to taste

Heat oven to 375 degrees. Slice off and reserve the top 1-1/2 inches of pumpkin. Scoop out seeds and stringy pulp. Rub inside with butter, brown sugar and salt.

To make pudding: Combine ingredients in a small saucepan. Bring to boil, stirring occasionally.

Put pumpkin in baking dish; fill with rice pudding and cover with pumpkin top. Add boiling water to baking dish to depth of 1 inch. Cover loosely with foil and bake until pumpkin is tender and rice pudding is thick, about 2 hours.

Scrape pumpkin flesh from sides and stir into rice pudding; sprinkle with brown sugar and cinnamon. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 140 calories, 5 g total fat, 3 g saturated fat, 15 mg cholesterol, 50 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g sugar, 4 g protein

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Creamy Pumpkin Soup

• 4 cups pumpkin, peeled, seeded and chopped
• 1 cup red pepper, seeded and chopped
• 1 cup zucchini, chopped
• 1 cup yellow onions, chopped
• 1/2 cup chopped celery
• 4 cups vegetable stock
• 6 tablespoons extra virgin olive oil, divided
• 1/2 cup toasted pumpkin seeds
• 1 cup goat cheese, crumbled
• 2 teaspoons grated ginger

In a large pot, combine pumpkin, pepper, zucchini, onions and celery. Add vegetable stock until at least half the vegetables are covered. Bring broth to boil, then reduce heat to low and simmer 30 minutes. Turn off heat and let cool to room temperature.

Put vegetables and broth in a blender or food processor; puree. Add 2 tablespoons olive oil and return soup to pot. Let simmer 15 minutes. Top each serving with 1 tablespoon of olive oil, pumpkin seeds, goat cheese and ginger. Serves 4.

Approximate nutritional information, per serving (based on unsalted pumpkin seeds): 420 calories, 33 g total fat, 11 g saturated fat, 30 mg cholesterol, 200 mg sodium, 20 g carbohydrate, 4 g fiber, 7 g sugar, 12 g protein

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