- 1 Pumpkin
- 1 can (14 ounces) Sweetened condensed milk
- 1/2 cup Whipping cream
- 2 tbsp Cornstarch
- 2 tbsp Molasses
- 2 tbsp Oil of choice (vegetable or canola oil)
- 2 tbsp Ground cinnamon
- 2 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 2 tsp Vanilla extract
- 1/4 tsp Salt
- 3 Eggs
Preheat the oven to 375 degrees F.
Remove stem from pumpkin and slice in half. Scrape out seeds (set aside if roasting is desired) and place pumpkin cut-side down on a rimmed baking sheet. Pour about a half cup of water in pan and bake about one hour or until you can pierce it with a fork.
Let it cool and then peel the pumpkin meat into a food processor or blender. Blend until smooth.
Put pumpkin puree (roughly 4C) into a bowl and add condensed milk, cream, cornstarch, molasses, oil, spices and eggs. Mix thoroughly.
Pour filling into a crust and bake about one hour or until filling has set. Transfer pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
Beet Cranberry Sauce
1 bunch Beets (sliced into wedges and cooked)
1 bag Cranberries
1 1/2 cup Red wine (dry recommended)
Zest of 1 orange
1 tbsp Ginger (peeled and grated)
1/2 teaspoon Ground cinnamon
3/4 cup Brown sugar
pinch of Salt
In a saucepan, combine spices, wine and sugar. Bring to a boil and reduce to a simmer for 2-3 minutes. Stir in cranberries and orange zest. Cook 15-20 minutes or until sauce has thickened slightly. Stir in beets and let stand at least 30 minutes before serving.