Pumpkins have plenty of fiber, potassium and vitamin A. Try baking your own
three-pound seeded pumpkin in a preheated 325° oven for 1 ½ hours. Scoop out
pumpkin and puree in a blender. Walnuts may be toasted in a 350°
oven for just a few minutes.
Butter Pie Crust
1 ¼ cups all-purpose flour
1 teaspoon granulated sugar
½ teaspoon salt
½ cup butter
¼ cup ice cold water
1 ¾ cups pumpkin puree
2 large eggs
¼ teaspoon salt
½ cup granulated sugar
¼ cup dark brown sugar
1 ½ teaspoons pumpkin pie spice
1 (12-ounce) can evaporated milk
1 cup whipping cream, whipped
Toasted chopped walnuts
Preheat oven to 350
Crust: In a large bowl, mix the flour, sugar and salt. Use
mixer to cut in butter. Stir in ice water with a fork. Roll out
on a well-floured breadboard to fit a 9-inch pie plate.
2. Filling: In a large bowl, stir the pumpkin puree, eggs, salt,
granulated sugar, brown sugar, pumpkin pie spice and
evaporated milk. Pour into the unbaked pie shell. Bake in
preheated oven for 1 hour or until set. Refrigerate.
3. Serve cold slices with whipped cream and toasted walnuts.
Hint: Cut maple leaves out of the remaining dough or use a
pumpkin-shaped cookie cutter. Bake leaves for 10 minutes.
Decorate pie with pastry leaves or pastry pumpkin shapes.
Makes 8 slices