"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Pie from a punpkin Recipe

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This recipe for Pumpkin Pie from a punpkin, by , is from Nichols Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Veatch

Category:
Category:

Ingredients:  
Ingredients:  
1 pie pumpkin (medium) = 4 cups pumpki Puree
Olive oil
1" deep cookie sheet
Pam spray

Directions:
Directions:

Cut off stem of pumpkin
divide pumpkin in half, around the middle.
remove the seeds and save.
Clean all the stringy stuff out.

Optional: you may cut pumpkin in smaller verticle slices.

spray a 1" deep cookie sheet with Pam.
Place pumpkins on sheet upside down.
Brush skin lightel, with Olive oil

Bake at 350 for 45min to 1 hour, until fork tender

After baking, remove skins. A small spoon helps to peel the pumpkin. Insert spoon around edged with concave part of spoon touching the convex part of the pumpkin.

Place small cubes of pumpkin in a food processer or blender to make the puree..

You can freeze the puree until you are ready to make your pie.

Number Of Servings:
Number Of Servings:
1 pie
Preparation Time:
Preparation Time:
about 2 hours total
Personal Notes:
Personal Notes:
I love recepies that are all natural and no preservities. This is that and its great fiber. You can use it for muffins, bread, pancakes, etc. Freeze in 1 cup portions.

 

 

 

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