Pumpkins, The Favorite Fall Squash for Decorating and Eating

We welcome October and its abundance of color, on the trees our home decor and dinner/dessert plates.  Pumpkins are plentiful at the market, all sizes, shapes and types. All pumpkins are squashes, therefore editable. When you are planning to eat a pumpkin, generally the smaller ones have a lower water content and smoother texture. If you decide to cook a larger one, say for pie, reduce the liquid ingredients in your recipe.  To prepare fresh pumpkin for a pie or other baked goods that call for pumpkin puree, you can  baked it in the oven, steam it in a pot on the stove or pumpkin can be cooked, very quickly, in a pressure cooker. Once cooked, mash the flesh, again there are a variety of way, the quickest is in a food processor or larger blender. Prepare a quantity of pumpkin, freeze the extra and it will be ready for the next time you want pumpkin.

This is my favorite Pumpkin Pie recipe.
Eggs, maple sugar and pumpkins are all available at the market.

4 eggs
29 ounces of pumpkin puree
1 1/2 cups sugar (can use maple sugar, white sugar and if you prefer, can reduce the amount of sugar by 1/4 to 1/2 c.)
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon allspice
2 cups milk (can be whatever type of milk you prefer, cow, nut…,if using juicy fresh pumpkin, reduce the amount of milk)
Mix well beaten eggs, pumpkin, sugar,salt and spices. Add milk and stir until mixture is smooth. Line two 9-inch pie pans with pastry. Pour filling into the pastry shells, dividing it equally. Bake in a hot oven (400 degrees) about 45 minutes, or until a knife inserted halfway between center and edge comes out clean.