>>>**<<<› These recipes were supplied by our own› TOM  ANDREWS,  MANLIUS N.Y., where TOM› and family have a produce  farm  where› they   grow   pumpkins   among   other› produce.   These  recipes  are  family› secrets, which TOM is sharing.  THANKS› TOM›› PREPARING PUMPKIN PIES!››       Cut   pumpkin   into  convenient› handling-sized pieces.   Remove  seeds› and  peel  outer  skin  off   Cut into› cubes and boil until pieces are easily› pierced with a fork.  Drain well.  Put› into a blender for a few seconds until› a  puree  is  formed.  If a blender is› not available use a  food  mill.  Pour› this  rather  watery  mixture  into  a› fine-mesh sieve. Drain very well until› the consistency of mashed potatoes  is› reached. The pumpkin is then ready for› use in  your  favorite  recipe  or  to› freeze.››› FRESH PUMPKIN PIE (8 inch)››     Prepare  an  unbaked deep dish pie› crust.    For   the   filling,   blend› together the following ingredients:›  1 1/4 cups pumpkin puree›  1/4 teaspoon salt›  1 cup milk›  3 small or 2 large eggs›  1/2 cup light brown sugar›  1 1/2 teaspoons pumpkin pie spice›        (you    may    substitute   the› following› for pumpkin pie spice:›   1 teaspoon cinnamon›   1/4 teaspoon allspice›   1/4 teaspoon cloves)››      Pour into pie shell and bake in a› 425  degrees  F.  oven  for  45  to 50› minutes   or   until   a  knife  blade› inserted   into   the  center  of  the› filling comes out clean.››› PUMPKIN BREAD››  1 cup pumpkin puree›  1 1/2 cups white sugar›  2 large eggs›  1 3/4 cups flour›  1/2 cup oil›  1/3 cup water›  1 teaspoon salt›  1 1/2 teaspoon pumpkin pie spice›   1/2   cup   chopped   nutmeats   (if› desired)››      Beat  together  and  turn  into a› greased  loaf  pan  and  bake  at  350› degrees F. for about 1 hour, or  until› it tests done as in testing a cake.››› TOASTING PUMPKIN SEEDS››  2 cups washed seeds›  1 1/2 tablespoons butter or oil›  1 1/4 teaspoons salt››      Separate  fiber   from   unwashed› seeds.   Spread in a shallow pan. Bake› slowly at 250 degrees F. for 3/4 to  1› hour  or  until   crisp   and   brown,› stirring from time to time.››› PUMPKIN CRISP CHEESECAKE››  1 cup all-purpose flour›  1 cup packed golden brown sugar›  5 tablespoons butter, softened›  1/2 cup finely chopped pecans or› walnuts›  1 package (8 ounces) softened cream› cheese›  3/4 cup sugar›  1/2 cup well-drained fresh or canned› pumpkin puree›  2 eggs, lightly beaten›  1 1/2 teaspoons ground cinnamon›  1 teaspoon ground allspice›  1 teaspoon vanilla extract››      Combine  flour and brown sugar in› medium bowl.  Cut in butter to make  a› crumb  mixture.   Stir  in  nuts.  Set› aside 3/4 cup of this mixture for  the› topping.  Press remaining mixture into› bottom of an 8 x 8 x 1 1/2-inch baking› pan.   Bake in a preheated 350  degree› F.   oven   for   15   minutes.   Cool› slightly. Combine cream cheese, sugar,› pumpkin, eggs, cinnamon, allspice, and› vanilla in large  mixer  bowl.   Blend› until  smooth.  Pour over baked crust.› Sprinkle with preserves topping.  Bake› an  additional 30 to 35 minutes.  Cool› before cutting into bars. Serves 8.››› PUMPKIN WALNUT BAR COOKIES››   1/2   cup   butter   or   margarine,› softened›  2 cups brown sugar›  2 cups fresh pumpkin puree›  2 eggs›  1 teaspoon vanilla extract›  1 1/2 cups flour›  1 teaspoon baking powder›  1/2 teaspoon baking soda›  2 teaspoons pumpkin pie spice›  1/2 teaspoon salt›  1 1/2 cups quick or old-fashioned› oats, uncooked›  1/2 cup chopped walnuts›  1 1/2 cups Butterscotch Flavored› pieces››      Preheat  oven  to  35O degrees F.› Thoroughly combine butter  and  sugar;› add  pumpkin,  eggs and vanilla.  Stir› in flour, baking powder, baking  soda,› salt, spice, oats and walnuts.  Spread› batter into greased and floured 15-1/2› X  10-1/2  X 1-inch jelly roll pan (or› two   9-inch  pans).  Bake  25  to  3O› minutes (3O to 35 minutes  for  9-inch› pans).      Immediately       sprinkle› butterscotch  morsels on and let stand› 5 minutes.  To  frost,  gently  spread› butterscotch morsels.  Cool completely› before slicing. Yields about  3  dozen› bars.››      NOTE: Bars may be frozen after› cooling.›            << yum yum END >>›