Easy as Pie

     Yesterday I discussed the etymology and historicity of our favorite Fall fruit (yes, pumpkins are technically a fruit).  Today I will take a look at the more practical side of pumpkins.  After we have carved a scary face on one of the Connecticut Field varieties, the most popular for Jack-o-Lanterns, we are left with a post Halloween surplus that ultimately ends up in pies for Thanksgiving.
    
     But please don't relegate the tasty interior of this gourd to just a post turkey dinner dessert with a dollop of whipped cream on the top.  Pumpkins are that, to be sure, but they are so much more as well.  There are literally hundreds of recipes for pumpkins and seems only to be limited by the imagination of the cook.  Pumpkins are the main ingredient in every course at the dining room table from appetizer to dessert: soup, bread and entree included.  Here is but a sampling of some items containing pumpkins:

                           pancakes                           

soups

gingerbread

chili

mac & cheese

lasagna

risotto

stew

fritters

bread

cheesecake

ice cream

 

 

 

     But getting back to the traditional use of pumpkins in pies, how about trying one this Thanksgiving that has a southern accent?

 

PUMPKIN PECAN PIE

 

3 eggs                                                          dash salt

1 cup canned solid pack pumpkin        2/3 cup corn syrup (light or dark)

1 cup sugar, divided                                 2 Tbsp melted butter

1/2 tsp ground cinnamon                       1 tsp vanilla

1/4 tsp ground ginger                              1 cup coarsely chopped pecans

1/8 tsp ground cloves                              1 pre-made deep dish pie crust

 

Pre-heat oven to 350F.

 

If using a frozen pie crust, do not thaw; pre-heat a baking sheet in the oven and place the pie on the cookie sheet to bake.

 

In a small bowl combine one egg, pumpkin, 1/3 cup sugar, & spices and spread into the pic crust.  In a medium bowl beat the remaining 2 eggs slightly.  Stir in the corn syrup and the remaining 2/3 cup sugar, butter & vanilla; stir until well blended.  Stir in the pecans.  Carefully spoon it over the pumpkin mixture.

 

Bake 50 to 60 minutes or until the filling is set around the edges of the pie.