(Posted to rec.food.recipes by: richman@uxe.cso.uiuc.edu)

Having just watched 40 lbs of pumpkin get stewed down to 32 cups of
puree, enjoying a homemade pumpkin pie, and watching a pumpkin
cheesecake bake in the oven (yet uneaten), can I interest anyone in
trading pumpkin recipes?  I'll start off with one pumpkin pie slightly
altered from The Little House Cookbook:

			 Homemade Pumpkin Pie
			 --------------------

Ingredients:

	    2 cups stewed pumpkin (a bit drier consistency than applesauce)
	    2      eggs
	  2/3 cup  brown sugar
	1 1/4 cups whole milk or half-and-half
	    2 Tbsp butter
	    2 tsp  maple syrup
	    1 tsp  cinnamon
	  1/4 tsp  ground cloves
	  1/2 tsp  ground nutmeg
	  1/4 tsp  ground ginger
	           a pinch salt
	           a pinch pepper

	           9 inch pie pan filled with your favorite crust 
	           (We usually cheat and use Pillsbury All-Ready)


Preparation:
-----------

Cut pumpkin into slices 2 inches thick and pare off the skin.  Dice the
skinned pumpkin into 2 inch cubes, add to a skillet, and add enough
water to steam.  For a 10 pound pumpkin in a 12 inch skillet, we used 1
cup of water.  Cover the skillet and steam on a medium heat for several
hours.  Keep an eye on the amount of water remaining and when it
becomes soft mash it down.  Remove the cover from skillet and then when
it reaches the texture of applesauce, let it dry out another 10 minutes
on a low heat.  Measure out 2 cups and put into a bowl.  Add 2 T butter
to warm pumpkin puree and let it melt.

Preheat oven to 425 degrees (F).

In another bowl, beat the eggs well and beat in brown sugar, milk,
salt, pepper, maple syrup, spices and finally the pumpkin mixture.
Pour this into the pie shell and place in center oven rack at 425
degrees for 10 minutes.  Reduce heat to 350 degrees and continue to
bake until the custard is firm.  This should take a total of forty
minutes in all.  Cool and serve.


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(Posted to rec.food.recipes by: Paul Miller <pmiller@sage.cc.purdue.edu>)


			       Pumpkin Pie

Need a 9" deep-dish pie pan.

Ingredients:
	    1      9" pie crust
	   16 oz   can of solid-pack pumpkin puree
	  2/3 cup  firmly packed light brown sugar
	  1/3 cup  granulated sugar
	    1 Tbsp all-purpose flour
	1 1/2 tsp  ground cinnamon
	  1/2 tsp  salt
	  1/2 tsp  ground ginger
	  1/2 tsp  ground nutmeg
	  1/4 tsp  ground allspice
	    1 cup  heavy cream
	  1/3 cup  milk
	    2 lrg  eggs, lightly beaten
	    3 Tbsp bourbon (optional)
	1 1/2 tsp  vanilla extract

Preheat the oven to 400 degrees Fahrenheit.  Line the crust with a 
sheet of greased aluminum foil.  Bake for 8 minutes, then remove the 
foil; prick the dough with a fork.  Bake for another 6 to 7 minutes.  
Transfer to a wire rack and cool.

Filling:
In a large bowl combine the pumpkin, brown sugar, granulated sugar, 
flour, cinnamon, salt, ginger, nutmeg, and allspice and mix well.  
Stir in the cream, milk, eggs, bourbon, and vanilla.  Pour into the
crust.

Bake until the filling is just set and a knife inserted in the center
of the pie comes out clean, about 45 minutes (still at 400 degrees).  
Transfer to a wire rack to cool completely.