Holiday Recipes from Pinole, California  

 
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"In everything,
give thanks,
for this is the will of God..."
1 Thessalonians 5:18








An Inspirational
Cookbook


 Available at
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$13.95




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Using Fresh Pumpkin

Buy "pie pumpkins" (sometimes called other various names, like "sugar pumpkin"). Pop into the oven the day before pie-baking commences. After cooling, scoop the inside out, process it until smooth (hand-mashing also works).



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More Pumpkin Pie Recipes


Try the light, melt-in-your-mouth chiffon pie: "Zesty Pumpkin Pie". With a cracker crust- more economical than the original one, made with crushed gingersnaps.




Pumpkin Pie Recipe



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Partially bake the pie crust before-hand, and use the microwave to get the filling up to temperature (before adding eggs); a moist, flavorful pie will result.


Ingredients:

  • 3 eggs
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/8 tsp. salt
  • 1 1/2 c. cream
  • 1/2 c. brown sugar
  • 1/4 c. white sugar
  • 2 c. pumpkin


Bake a chilled pie crust at 375 degrees, with foil pressed on firmly and weights in place. Bake 20-22 minutes. Remove foil, baking 10 minutes more. Fill any cracks with reserved crust dough. Bake 10-15 minutes more, until golden brown. Lower temperature to 350 degrees; let crust cool slightly.


In a microwaveable bowl, heat the cream 2-3 minutes, until hot: > 1 1/2 c. cream 


Add the following to the cream, mix well, and microwave again until hot (3 or so minutes): > 1 1/2 tsp. cinnamon > 3/4 tsp. ginger > 1/4 tsp. nutmeg > 1/4 tsp. allspice > 1/8 tsp. salt > 1/2 c. brown sugar > 1/4 c. white sugar > 2 c. pumpkin


Add and stir in: > 3 eggs


Pour the filling into the still warm pie crust, bake for 30-40 minutes, until custard's set. The center should look firm. Don't overcook; it will set up more as it sits. Cool for 2 hours or more.











 
 




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