Vegetarian Times Complete Thanksgiving Cookbook 2

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These recipes from the Vegetarian Times Complete Thanksgiving Cookbook were

posted at www.vegetariantimes.com in November.

 

Fresh Pumpkin Pie

Fresh Pumpkin Puree--an ingredient in the pie

 

* Exported from MasterCook *

 

Fresh Pumpkin Pie

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 211

Serving Size : 8 Preparation Time :0:00

Categories : Pies And Pastry Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups fresh pumpkin puree

(see separate recipe)

3/4 cup sugar

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 1/2 cups evaporated skimmed milk

3 eggs -- beaten

Unbaked 9-inch deep-dish pie crust

 

For cooking, buy small, sugar pie pumpkins.

 

Preheat oven to 425 degrees. In large bowl combine all ingredients except

pie shell, stirring to mix well. Pour mixture into pie shell.

 

Place in oven for 10 minutes. Reduce temperature to 350 degrees. Bake

until knife inserted in center comes out clean, about 40 to 50 minutes.

Makes 4 cups filling or one 9-inch, deep-dish pie of 8 to 10 slices.

 

Hint: To measure the capacity of pie plates, fill measuring cup with water

and pour water into pie plate to the rim. Count the cups to determine the

capacity.

 

Per Slice: 268 Cal.; 8g Prot.; 10g Fat; 38g Carb.; 81mg Chol.; 347mg Sod.;

1g Fiber.

 

www.vegetariantimes.com 11/99

 

 

 

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* Exported from MasterCook *

 

Fresh Pumpkin Puree

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 212

Serving Size : 1 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small sugar pie pumpkin -- seeded

(7 to 8 pounds)

cut into quarters

 

Once you taste the difference fresh pumpkin makes, you'll never go back to

canned.

 

Preheat oven to 375 degrees.

 

Place in baking pan, cut sides down, and bake until tender, about 1 1/2 hours.

 

Remove from oven. Cool; scrape pulp into bowl. Mash with potato masher,

then puree in batches in food processor until smooth. Makes 4 to 5 cups

puree.

 

Hint: Freeze unused puree in food storage freezer bags for later use.

 

Per Cup: 49 Cal.; 2g Prot.; 0g Fat; 12g Carb.; 0mg Chol.; 2mg Sod.; 2g Fiber.

www.vegetariantimes.com 11/99

 

 

 

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