Native American
Pumpkin Pie

Pumpkins have plenty of fiber, potassium and vitamin A. Try baking your own three-pound seeded pumpkin in a preheated 325° oven for 1 ½ hours. Scoop out pumpkin and puree in a blender. Walnuts may be toasted in a 350° oven for just a few minutes.

Butter Pie Crust

    1 ¼ cups all-purpose flour
    1 teaspoon granulated sugar
    ½ teaspoon salt
    ½ cup butter
    ¼ cup ice cold water

Pumpkin Filling

    1 ¾ cups pumpkin puree
    2 large eggs
    ¼ teaspoon salt
    ½ cup granulated sugar
    ¼ cup dark brown sugar
    1 ½ teaspoons pumpkin pie spice
    1 (12-ounce) can evaporated milk
    1 cup whipping cream, whipped
    Toasted chopped walnuts

1.  Preheat oven to 350 degrees.
     Crust: In a large bowl, mix the flour, sugar and salt. Use
     mixer to cut in butter. Stir in ice water with a fork. Roll out
     on a well-floured breadboard to fit a 9-inch pie plate.

2.  Filling: In a large bowl, stir the pumpkin puree, eggs, salt,  
     granulated sugar, brown sugar, pumpkin pie spice and   
     evaporated milk. Pour into the unbaked pie shell. Bake in
     preheated oven for 1 hour or until set. Refrigerate.

3.  Serve cold slices with whipped cream and toasted walnuts.

     Hint: Cut maple leaves out of the remaining dough or use a
     pumpkin-shaped cookie cutter. Bake leaves for 10 minutes.
     Decorate pie with pastry leaves or pastry pumpkin shapes.

     Makes 8 slices