cry, "trick or treat'' as hundreds of imaginatively costumed children live out their fantasies in the name of Hallowe'en.

Pumpkins will glow on porches and in windows, orange and black decorations will be hung, and the rustle of goody bags will be heard as young knuckles rap expectantly on doors.

Of course, nobody wants a trick played on them, so plan now to spend at least a part of the weekend preparing special treats for your callers.

Because Hallowe'en trick or treating is not quite as safe as it once was, adults accompanying children on their rounds are much more common -- so remember, they get hungry too.

If you're having a party, it's the perfect excuse to serve "something pumpkin'' which can be prepared in advance and served at any time. Try these: SPECIAL PUMPKIN PIE Pastry for one-crust 9-inch pie shell 2 eggs 1 16-oz.

can pumpkin (2 cups) 1 cup brown sugar 1 tsp. ground cinnamon 1 tsp. ground nutmegs 1 tsp. ground ginger 1 tsp. ground cloves 1 tsp. salt 1 13-oz. can evaporated milk Spiced Pecan Topping or spice whipped cream LINE a 9-inch pie plate with pastry. Beat eggs until light. Stir in pumpkin.

Combine brown sugar with spices and salt. Stir into pumpkin mixture. Gradually stir in evaporated milk. Pour into pastry shell. Bake in 450 degrees F. oven 15 minutes. Reduce temperature to 350 degrees F. and bake 40 minutes longer.

Cool. Sprinkle with Spiced Pecan Topping and decorate with spoonfuls of spiced whipped cream. Makes one 9-inch pie.

Spiced Pecan Topping: In large heavy skillet, mix 2 tbsp. brown sugar and 2 tbsp. butter with 1 tsp. ground cinnamon, 1 tsp. ground nutmeg and dash of ground cloves. Heat, stirring, until sugar begins to melt. Quickly stir in 1 cup coarsely chopped pecans. Stir to coat nuts evenly with sugar. Cool.

Spiced Whipped Cream: Combine 1 cup whipping cream and 6 tbsp. confectioners' sugar. Add 1 tsp. ground cinnamon, 1 tsp. ground nutmeg and 1 tsp. ground cloves. Beat cream mixture until stiff. Stir in 1 tsp. pure vanilla extract.

PUMPKIN CHIFFON PIE 10-inch baked pie shell 3 cup milk 21 cups canned pumpkin 11 cups brown sugar 1 tsp. salt 3 tsp. ginger 3 tsp. cinnamon 1 tsp. nutmeg 5 eggs 2 envelopes unflavoured gelatin 1 cup cold water 11 cups cream 3 tsp. grated orange rind 1 cup sugar Sweetened whipped cream (garnish) Grated orange rind (garnish) HEAT milk in double boiler with canned pumpkin, brown sugar, salt, ginger, cinnamon and nutmeg. Beat egg yolks slightly and gradually add some of the hot mixture to the yolks, mixing rapidly. Return to the pumpkin mixture and cook in double boiler until thickened, stirring constantly. Soften the gelatin in water, add to custard, stirring until dissolved. Cool the filling until it begins to thicken. Beat the egg whites stiff but not dry, fold them into the filling and then chill, but don't let it set. Whip the cream until stiff and add the orange rind and sugar. Fold into pumpkin mixture. Chill until quite thick and then put into pie shell. Before serving, garnish with sweetened whipped cream and a little grated orange rind. Eight servings.

PUMPKIN-MINCE PIE Pastry for 9-inch pie shell 1 cup canned pumpkin 2 cups mincemeat 1 cup brown sugar 1 tsp. salt 1 tsp. cinnamon 1 tsp. ginger 1 tsp. cloves 2 eggs 3 cup evaporated milk or cream LINE a 9-inch pie plate with pastry. Crimp the edges. Spread the mincemeat over the bottom. Bake in hot oven (425 degrees F.) for 15 minutes. While this bakes, mix together brown sugar, salt, cinnamon, ginger and cloves. Combine spice mixture with canned pumpkin. Beat eggs slightly, add evaporated milk or cream. Stir into pumpkin mixture and mix thoroughly. Pour over mincemeat. Bake in moderate oven (350 degrees F.) until pumpkin custard is set -- about 35 minutes. Six to eight servings.

PUMPKIN SOUP 1 (1 lb. 13 oz.) can pumpkin 1 clove garlic, crushed 1 tbsp. Worcestershire sauce 6 cups broth 1 tsp. salt 1 tsp. pepper PRESS pumpkin through a sieve. Add garlic and Worcestershire sauce. Any kind of broth may be used -- canned, or water with bouillon powder or cubes or, best of all, broth made from a ham bone. Add broth and stir well. Season to taste. Seasoning will depend entirely on broth used. This may be served hot or cold. Yield: 2 quarts.

PUMPKIN-NUT PUDDING 21 cups light brown sugar 3 tbsp. butter 1 cup water 4 cups mashed, cooked pumpkin (or canned) 1 tsp. salt 2 tsp. cloves 31 tsp. cinnamon 2 tsp. ginger 1 tsp. nutmeg 1 tbsp. grated lemon rind 6 eggs 3 cups evaporated milk 3 -1 cup broken nut meats Nut meat halves (garnish) Whipped cream (garnish) PUT 3 cup sugar and butter in a saucepan, cook over medium heat, stirring constantly, until mixture has come to a boil. Let boil 1 minute, still stirring. Add water and boil 4 minutes. Place a 31 -quart glass baking dish in a pan of hot water and pour in sugar mixture. Tilt the dish immediately in all directions to coat the bottom and sides with caramel. Butter any uncovered spots. Set dish aside. Mix thoroughly the pumpkin, 13 cups sugar, salt, cloves, cinnamon, ginger, grated nutmeg and lemon rind. Beat the eggs with a rotary beater for 2 minutes, and add to the pudding. Add the evaporated milk and nuts, and stir until well mixed. Pour the mixture into the caramelised baking dish. Put the baking dish in a pan of hot water and bake in moderately slow oven, 325 degrees, for 2 hours until the centre is firm. When cool, chill overnight in refrigerator. Unmould the pudding by setting the dish in warm water and loosening with a spatula. Invert pudding onto a platter, decorate the top with nut meat halves and serve with whipped cream. Yield: 12-16 servings.

PUMPKIN MINTS 1 cup milk 4 tsp. butter 31 cups confectioners' sugar 2-3 drops oil of peppermint Green food colouring Red food colouring Yellow food colouring HEAT milk with butter and stir until butter has melted. Add confectioners' sugar. Mix thoroughly, add oil of peppermint. Knead with hands until fondant is smooth. Take out about one sixth and colour it green. Knead to mix colour in evenly. Cover with damp cheesecloth to prevent drying. Add enough yellow and red colouring to the rest of the fondant to make it a nice orange pumpkin colour. Cover with damp cheesecloth. Work with small amounts of the orange-coloured fondant at a time and roll into small balls in the palms of your hands. Break a toothpick in two and make grooves in the fondant like those in a pumpkin, using the broken end of the toothpick. Roll a bit of the green fondant in thin cylinders and cut in short stem like pieces. Press on top of the pumpkins. Yield: 40 mints.

Party Treats for Hallowe'en Hallowe'en parties for kids are an excellent alternative to the traditional trick or treating, a custom which has caused concern for parents in recent years. Many parents feel more comfortable knowing their children are indoors, and amongst friends and neighbours. And the children undoubtedly will have a fun-filled evening playing games, and showing off their costumes.

FROZEN JACK-O'-LANTERNS Preparation time: 30 minutes 12 navel oranges 1 gallon dark chocolate or fudge ice cream 12 whole cinnamon sticks CUT off tops of oranges. Gently hollow out pulp (reserve for another use), leaving a thick shell; hollow pulp out of cut-off tops, too. Cut jack-o-lantern faces into each orange. Pack scoops of ice cream into shells (avoid letting ice cream ooze out through eyes or mouth). Cut a hole in top of each orange. Set tops back on, over ice cream, and insert a cinnamon-stick stem through the hole. Place in freezer for at least three hours or until serving time.

BROOMSTICKS Preparation time: 40 minutes 1 cup warm water 1 cup warm milk 2 tbsp. butter, softened 1 tsp. salt 1 tsp. sugar 1 active dry yeast (rapid-rise) 21 to 3 cups flour 1 egg white, beaten with 1 tbsp. water 2 tbsp. poppy seeds (optional) STIR water, milk and butter together in large mixing bowl. Add sugar and salt, then sprinkle on the yeast. Let stand for about a minute, then stir to dissolve. Add 1 cup of flour and ed 1 cup firmly packed brown sugar 1 cup granulated sugar 1 egg 1 tsp. vanilla extract 1 cup solid pack pumpkin 1 cup semi-sweet real chocolate morsels Assorted icing or peanut butter Assorted candies, raisins or nuts PRE-HEAT oven to 350 degrees F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

For each cookie, drop 1 cup dough onto lightly greased cookie sheet, spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to form stem. Bake 20 to 25 minutes, until cookies are firm and lightly browned.

Remove from cookie sheets, cool on racks.

Decorate using icing or peanut butter to affix assorted candies, raisins or nuts. Yield: 19 to 20 cookies.

Variation: Substitute 1 cup raisins for morsels.

1 cups more flour, or enough to make a soft, manageable dough. Turn out on a lightly floured surface and knead for 1 minute; let rest for 10 minutes.

Resume kneading until dough is smooth and elastic, adding remaining flour as necessary. Place in oiled bowl and cover with plastic wrap. Let rise until doubled in bulk, about 45 minutes.

Preheat oven to 375 degrees F. Grease 2 baking sheets.

Punch dough down. Knead briefly, then divide into 24 pieces. Roll each piece between your hands or back and forth on a board until you have a 9-inch pencil shape. Slash one end with 4 gashes about 2 inches deep. Give the end a twist and spread gashes slightly to resemble broom straws. Place broomsticks on prepared baking sheets. Brush with egg white and sprinkle "handles'' with poppy seeds, if desired. Bake 15 to 20 minutes, or until lightly browned. Let cool.