PUMPKIN PIE RECIPES: I have many requests each year for my pumpkin pie recipe and how to prepare a PUMPKIN PATCH PUMPKIN for making pie so here it is:



Preparing the Pumpkin: Take a Sweet Sugar Pie Pumpkin from the Patch and cut in half, clean out the seeds & bake (I place each half of the pumpkin cut side down on a paper plate in the microwave & puncture the skin of the pumpkin several times on the top) in regular or microwave oven (approximately 25 minutes for small microwave) until pumpkin is fully cooked--scoop out of shell and put in food processor or blender and beat until smooth--put in refrigerator overnight so cool before using. Put blender container in refrigerator so you can use to mix with other ingredients when making the pie--if you have more than 2 cups of pumpkin prepared, freeze in plastic tub for another time.

Preheat your oven at 425

Making the pie: 2 cups cooled pumpkin, 1/2 tsp salt, 1 cup evaporated milk, 1/2 cup sugar, 1/2 cup brown sugar, 3 eggs, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp ground cloves. Mix this together in the blender to a smooth mixture. Pour into 1 deep dish 9" pie pan with single crust or 2 9" regular pie crusts. Any extra, pour into custard cups and makes wonderful snack for after school.

Baking the Pie: With the oven at 425, bake pie for 15 minutes and then turn down heat to 350 and bake about 35 minutes or until you insert a toothpick or knife and it comes out clean from the center of the pie. Place on cooling racks for about 1/2 hour and then cover and place in refrigerator to cool.

To serve: Served best with "real" whipped cream or cool whip and top with a candy pumpkin plopped right in the whipped cream.

FREEZING PUMPKIN:You can freeze your cooked pumpkin in the 2 cup measurements for making a pie later or make the whole pie and freeze it so it's all ready to go when you need it--move over Mrs. Smith!



IMPOSSIBLE PUMPKIN PIE recipe from Amy Witzel...

PREHEAT OVEN to 350 degrees

Preparation Mix 3/4 cup sugar, 1/2 cup Bisquick, 2 Tbls margarine or butter, 1 can evaporated milk (13 oz size), 2 eggs, 2 cups of prepared pumpkin, 2 1/2 tsp cinnamon and 2 tsp vanilla. Making the pie: Grease a 9 or 10 inch pie plate, beat all ingredients until smooth, pour into plate, bake until a knife inserted into the center comes out clean. Approximately 50 to 55 minutes. Let cool then garnish with whipped cream and serve. Try it, you'll LOVE IT says Neil--It's IMPOSSIBLE to get enough of this great pie! Thanks Amy!



And THANK YOU for getting your Sweet Sugar Pie Pumpkins from the Pumpkin Patch in Albert Lea--here you can have your pumpkin and eat your pie tWO--that's 2 ways!



How about ROASTING PUMPKIN SEEDS? from Betty Buffington

PREPARATION: Cut open your pumpkin and remove all the seeds and pumpkin--rinse seeds until there are only seeds left. Then there are two schools of thought:
(1)Use the seeds after cleaning them off and rinsing good or
(2) Soak the seeds overnight in salt water (8 hours)

INGREDIENTS:
2 cups pumpkin seeds
1 Tablespool oil
1/2 teaspoon salt

Dry seeds on paper towels. Toss with oil and place on a cookie sheet. Bake at 350 degree oven for 20 minutes, stirring every 5-7 minutes, until crisp and golden. Remove from oven, salt and enjoy.

They are great as a snack or even to add on a tossed salad for dinner-- they are especially good when the seeds come from pumpkins from
The Pumpkin Patch in Albert Lea!

"Sounds Tasty to Me!"