Pumpkins

Recipes

Autumn Pumpkin Soup

4 c. cooked, mashed pumpkin
2 cans chicken broth
1/4 c. butter or margarine
1/2 c. finely chopped onion
2 Tbsp. fennel seed
2 Tbsp. brandy
Salt and white pepper (to taste)
3/4 c. cream

Melt butter or margarine in large sauce pan or Dutch oven. Add onion and cook until tender. Add all other ingredients except for cream. Bring to a boil. Reduce heat and simmer 45 minutes to 1 hour to blend flavors. Just before serving, add cream and heat through. So tasty! Garnish with parsley flakes or chapped, salted peanuts. Makes 2 quarts.

Pumpkin Cream Pie
Diane Healy

1 graham cracker pie crust
1 pkg. (6 serving size) vanilla pudding and pie filling
3 Tbsp. sugar
3/4 tsp. pumpkin pie spice
1 (13 oz.) can evaporated milk (or 1 3/4 c. cream)
1 egg, slightly beaten
1 c. pumpkin, cooked and mashed
Whipped topping
1/4 c. chopped nuts (optional)

In 2 quart saucepan, combine pie filling mix, sugar, spice, milk, egg and pumpkin. Cook over medium heat, stirring constantly, until mixture is very thick and comes to a boil. Remove from heat. Cool 5 minutes, beating vigorously twice. Spoon into crust; place plastic wrap on surface of filling; chill 3 hours. Spread whipped topping over pie. Sprinkle with nuts, if desired. Makes 1 pie.