Hi Folks!

My boss has been making pumpkin pies and pumpkin cheesecakes for the past week and a half. Now I'm not positive of a recipe but I can offer a few tips. Pumpkin is very hard to can. The temperature has to be just right otherwise it spoils very easily. My boss had that happen to her. If you are canning pumpkin, it might be a good idea to have all the pumpkin immersed in water. This is some tips I've heard at work, from others. It works easier to freeze it. Now I do have a recipe which I haven't tried but it is similar to what my boss put in her's. I think she put allspice instead of mace in it. She just won't share the recipe since it comes from the restaurant. ;-) Shucks when that happens.

Pumpkin Pie (from the Among Friends Cookbook by Rotary International District 536)

1 1/2 cups pumpkin cooked OR canned, 1 tbsp flour, 1 cup sugar, 1 tsp cinnamon, 1 tsp. cinnamon, 1 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp nutmeg, 1/4 tsp. mace, 1/4 tsp salt, 3 eggs, 1/2 cup milk. Mix all dry ingredients together. Beat eggs, add milk and stir well. Stir all ingredients together well. Pour into a deep pie plate lined with a good pastry. Bake until firm, about 35 minutes in moderate oven. 350 degrees F. My boss usually cooks it for the first little while higher than 350. That way the bottom crust will cook well. That is important. I have no idea how long though. I would think about 15 minutes or so, but I haven't tried the recipe so it may be okay without the oven higher. This recipe is very tasty when topped with whipped cream. Makes 1 pie.

I hope that'll help all of you out a little. Happy cooking!