Pumpkin Pie

• 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.