PROCESSING YOUR OWN PUMPKIN AND
TRADITIONAL PUMPKIN PIE RECIPE

TRADITIONAL PUMPKIN PIE
1 (10 inch) pumpkin jack-o'-lantern type, see directions*
1 (9 inch) pie crust (from the dairy case)
2 cups pumpkin puree processed fresh pumpkin this equals 1 (15 oz) can (store bought)
1 (14 ounce) can sweetened condensed milk
2 medium eggs
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
TO SERVE:
heavy cream, whipped as desired

TO PREPARE THE PUMPKIN:
*Once you have acquired and washed the raw fruit, the rest is easy. With a small knife, stab through the flesh in several places near the top to provide steam vents. Do not enlarge the hole or leakage will occur.

Place the whole pumpkin in the microwave, set the timer for 15 to 20 minutes and go about your normal chores. When the oven stops, the pumpkin will continue to cook for several minutes. If the pumpkin has not started to fall into itself, turn the fruit, reset timer and cook another 15 to 20 minutes. Time is determined by the size of the fruit, approximately five minutes a pound. It will be quite obvious when the cooking process is finished; when the skin feels soft or appears loose and the pumpkin begins to crumple into itself, it is done. Overcooking can cause excessive leakage and undercooking will cause loss of some of the flesh.

Allow the fruit to cool a few minutes to facilitate handling, then place it in the sink and cut it in half. The stringy material can now be easily removed along with the water and seeds. The garbage disposal makes clean-up a snap, but seeds may also be saved, soaked in salt water and baked in the oven for a great treat. With a metal spoon remove the flesh, placing it directly into a food processor or blender. With a quick whirl you have completed a job that took Grandma hours of preparation time. Even better, two-cup portions (equal to a 15-ounce can) can be sealed in plastic bags and go straight into the freezer for use throughout the rest of the year.

Pumpkins and squash are the same plant genus, with no clear dividing line between the two. Fruit used for commercially canned pumpkin, for ease of factory handling, more closely resembles squash in shape and flavor. Sugar Pie Pumpkins, sometimes used for pies, are near the center of the varieties, sweeter but still with some squash-like taste. jack-o'-lantern type pumpkins are where you will find true pumpkin flavor. Knowing that, you can equal or maybe even outshine Grandma's efforts. And all as easy as pie.

TO PREPARE TH PIE:
Preheat oven to 425 degrees

Combine all ingredients except pastry shell. Mix well and pour into pastry shell.

Bake 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees; cover exposed crust with foil.

Bake additional 30 minutes or until knife inserted one inch from edge comes out clean.

Serve with whipped-cream or refrigerated whipped topping.

Dick's Description: Just like your grandmother's - a nice sweet pumpkin due to using jack-o'-lantern type pumpkin.

Source: Dick Ourada is a retired Colorado pumpkin farmer. He lives in Fairbanks. Canned pumpkin is usually processed from squash-type pumpkins and does not have the natural sweetness.