From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Date: Sat, 12 Sep 92 08:14:11 CDT
Organization: Vermi-net, Houston, Tx. 77098

njs@scifi.uucp (Nicholas J. Simicich) writes:

> In article <1992Sep10.205938.23662@uxa.ecn.bgu.edu> mgcaa@uxa.ecn.bgu.edu wri
> >Well, tis nearly the season, and I have a whole mess of pumpkins growing
> >in my backyard.  I'd like to try mashing a few to make pumpkin pie, but
> >I really don't know what I need to do.  The only thing I've heard for
> >sure is to let the mash drain in a colander for a few hours to make it
> >custardy.
> >
------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Pumpkin
Categories: Vegetables
  Servings:  1

      1 ea Pie pumpkin, whole fresh

  Buy small to medium pumpkin that feels heavy. Look for one with vivid
  color, firm skin, and few blemishes.
  Preheat oven to 300. Wash and cut off top. Scoop out and save seeds.
  Replace top and place on baking sheet. Bake until tender (about 3 hours
  for an 8-lb pumpkin).
  While still warm, scoop pulp from rind. Puree pulp until smooth. Cook in
  large saucepan over medium heat for 40-60 minutes, until reduced by half,
  stirring frequently.
  Serve topped with pat of butter or use in recipes.
  TO ROAST SEEDS: wash and remove fibrous material, soak in salted water
  (1-1/2 t salt to 1 c water) overnight, drain and pat dry, roast in shallow
  baking pan at 300 for 20 minutes or until golden.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Festive Pumpkin Pie
Categories: Cheese Desserts Pies Vegetables
  Servings:  6

      8 oz Cream Cheese; Softened, 1 Pk
    3/4 c  Brown Sugar; Firmly Packed
      1 t  Cinnamon; Ground
    1/2 t  Ginger; Ground
    1/2 t  Salt
    1/4 t  Cloves; Ground
      3 ea Eggs; Lg
      1 c  Pumpkin; Mashed, Canned
      1 c  Milk
      1 t  Vanilla
      1 ea Unbaked 9-inch Pie Shell
      1 c  Dairy Sour Cream
      2 tb Sugar

  Cream the cream cheese, brown sugar, spices and salt together, in a bowl,
  until they are light and fluffy, using an electric mixer set on medium
  speed.  Add the eggs, one at a time, beating well after each addition.
  Blend in the pumpkin, milk, and vanilla.  Pour the mixture into the
  unbaked pie shell.  Bake in a preheated 375 degree F. oven for 45 to 50
  minutes or until a knife inserted halfway between the edge and center
  comes out clean.  Cool slightly on a wire rack.  Meanwhile blend the sour
  cream and sugar together and spread over the top of the warm pie.  Return
  the pie to the oven and bake an additional 3 to 5 minutes or just until
  the topping is set.  Cool on a wire rack.  Cover and chill in the
  refrigerator before serving.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Pumpkin-Apple Pie
Categories: Desserts Fruits Pies Vegetables
  Servings:  6

    1/3 c  Brown Sugar; Firmly Packed
      1 tb Cornstarch
    1/2 t  Cinnamon; Ground
    1/4 t  Salt
    1/3 c  Water
      2 tb Butter Or Regular Margarine
      3 c  Apple; Pared, Thinly Sliced
      1 ea Egg; Lg
    1/3 c  Sugar; Granulated
    3/4 c  Pumpkin; Mashed, Canned
    1/2 t  Cinnamon; Ground
    1/4 t  Ginger; Ground
    1/8 t  Clove; Ground
    1/4 t  Salt
    3/4 c  Evaporated Milk
      1 ea Unbaked 9-inch Pie Shell

  Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
  salt in a 2-quart saucepan.  Stir in the water and butter.  Cook, over
  medium heat, stirring constantly, until the mixture comes to a boil.
  Carefully add the apple slices and cook for another 4 minutes.  Remove
  from the heat and set aside.  Combine the egg, sugar, pumpkin, 1/4 ts of
  salt, spices, and evaporated milk in a bowl.  Beat until well blended
  using a rotary or electric mixer set on low speed.  Pour the apple mixture
  into the unbaked pie shell and then spoon an even layer of the pumpkin
  mixture over the apple mixture.  Bake in a preheated 425 degree F oven for
  10 minutes then reduce the oven temperature to 375 degrees F and bake
  another 40 minutes or until the filling is set around the edge.  Cool on a
  wire rack.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Pumpkin Muffins
Categories: Quickbreads
  Servings:  4

      1 c  Unbleached Flour, Sifted
      2 t  Baking Powder
    1/4 t  Salt
    1/4 t  Ground Cinnamon
    1/4 c  Vegetable Shortening
    2/3 c  Sugar
      1 ea Large Egg
    1/2 c  Canned, Mashed Pumpkin
      2 T  Milk

  Sift together flour, baking powder, salt and cinnamon; set aside.
  Cream together shortening and sugar in mixing bowl until ight and fluffy,
  using electric mixer at medium speed.  Beat in egg.
  Combine pumpkin and milk in small bowl.  Add dry ingredients alternately
  with pumpkin mixture to creamed mixture, stirring well after each
  addition.  Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups,
  filling 2/3rds full.
  Bake in 350 degree F. oven 20 minutes or until golden brown.  Serve hot
  with butter and homemade jam.

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Newsgroups: rec.food.cooking