I recommend Martha's recipe.
The only change I make is using
4 cups of fresh pumpkin
instead of 3 cups.
I just process the pumpkin then add
everything else slowly to the processor.
Pour into shells, bake.
It looks involved but really if your just looking
at the custard part its so simple and
My Oh My, is it delicious!
Print it out and read it through, you will see.
These 3 are from my neighbor George.
He is my source for all things that grow.
The 2 on the left are the two I have already
made pies with and I recommend both types.
The white one will made a pie, maybe next week.
We have been eating lots of pumpkin pies and
everyone is lovin' it!
I just cut them in half, scoop
out the seeds, put on cookie sheets
and bake at 350* till fork tender.
Time depends on the size.
Time depends on the size.
I saved seed for next year just in case I
feel the need to grow a few myself.
This is the Cinderella Pumpkin.
Instead of a rolled crust I love to use
Stauffer's Ginger Snaps for the crust.
Be warned, the taste is Divine but,
the crust may be soggy the next
day so you will have to eat it all the day it's baked.
I crush them in the food processor
mix with melted butter and sugar
and press into the dish.
Bake 10 minutes then cool before filling.
Bake 10 minutes then cool before filling.
They are widely available in these parts.
These Ginger Snaps have a real Zing!
They sort of bite your tongue back.
You can also have them shipped from their website.
Yesterday I took a walk around the yard and clipped greens for a centerpiece. Poked in a few artificial mums, some dried leaves. . .done.
Another project.
I love this simple polish.
It's a can full of wadding with the polish already applied.
A woman's work is not done yet. . .This is what awaits me tonight while I watch Dancing with the Stars.
I am linking this week to Marty @ Table Top Tuesday
Michael Lee West for Foodie Friday
Wishing you all a Blessed Thanksgiving.
I am Thankful for each one of you.
~ ~Ahrisha~ ~