This Week's Recipe
Pumpkin Pecan Pie


  • 4 slightly beaten eggs
  • 2 cups mashed, cooked pumpkin (you can substitute sweet potatoes)
  • 1 cup sugar
  • 1/2 cup dark corn syrup or sorghum molasses
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 unbaked 9" pie shell
  • 1 cup chopped pecans
  1. Combine ingredients except pecans.
  2. Pour into pie shell.  Top with pecans.
  3. Bake at 350 degrees for 40 minutes or until set.


Never Cooked a Pumpkin?  It's simple.

  1. Select a pumpkin.  You can use a jack-o-lantern pumpkin, but the meat will be stringy.  A pie pumpkin has smooth meat and is much nicer.  A guideline is that one pound of pumpkin will provide one cup of pumpkin.  You can also use butternut squash.
  2. Chunk the pumpkin into pieces with a butcher knife.  Place pieces in a microwave safe dish with a small bit of water in the dish.  Microwave on high until pumpkin is tender.
  3. Let the pumpkin cool a bit and scoop out the inside.  Place the scooped out pumpkin into a food processor or blender and puree.
  4. Use the pumpkin in your favorite dishes or place in a freezer safe container to use later.