From Fresh Pumpkin, Pumpkin Pie

So...after moving in with John he let me fill his beautiful back yard with a pumpkin patch, great for me and for mowing the lawn...not great for bocce ball. Anyway, when fall came and we had five pumpkins I decided to take full advantage. Of course we gutted the pumpkins roasting most of the seeds and saving a few to plant next summer. Next we cut jack-o-lanterns for Halloween. Luckily this year Halloween was on a Friday since it took me almost an entire day to break down the pumpkins for the flesh... hard work when you're doing more than one. Then with anything that was left, we put it in the compost. Definitely a green job.

Anyway, here's the recipe...it's the best pumpkin pie I've ever eaten. It's very mild and creamy. Delicious.

So without further ado, here's the recipe:

Ingredients

1 medium pumpkin

1 12 ounce can of condensed milk

2 eggs, lightly beaten

3/4 cups of brown sugar

1/2 tsp each, of cinnamon, ginger, nutmeg, and salt

1 pie shell, lightly baked (make your favourite (I like the recipe on the tenderflake box) or cheat and buy a premade one)

Directions

Scoop out the seeds and stingy bits from the pumpkin. Cut it into chunks leaving on the peel.

Steam the chunks for 20 - 25 minutes (or boil them in about an inch of water if you don't have a steamer). Allow to cool.

In the mean time bake the pie shell so that it's lightly browned.

Remove the peel. Mash the chunks and drain any excess water.

With mixer on medium combine mashed pumpkin, evaporated milk, eggs, brown sugar and spices.

Bake at 400°F for about 40 minutes.

Tomato Onion Quiche

Here's one from the Company's Coming Meatless Cooking book. It's great to bring for a pot-luck or serve at a dinner party since it's a really pretty dish and is good served warm or cold. Make sure you invest in a good cheese for this one as it truly makes the dish.

1 1/2 tbsp. cooking oil
1 1/2 cups Chopped onion

Pastry Shell - For the shell you could buy a frozen pre-made shell but making your own will be best. I usually just follow the recipe on the Tenderflake brand lard box. If you're making this for a vegetarian remember you'll have to use vegetable based fats for the pie crust.

1 1/2 cups good quality sharp cheddar
3 Large Eggs
2 tbsp. All-purpose flour
1 1/2 tsp. Dijon mustard
1 cup light cream
Salt
Pepper

2 medium tomatoes sliced

Parsley Flakes
Dried Basil
Sea Salt
Pepper
Dried Onion Flakes

Heat the oil in a pan. Add the onion. Sauté until soft. Allow to cool.

Spread the onion in the bottom of the pie shell. Spread the cheese over the onion.

Beat eggs, flour and mustard in bowl until smooth. Add cream, salt and pepper. Beat Pour over cheese in pie shell.

Arrange tomato slices decoratively on top, overlapping if necessary.

Sprinkle with parsley, basil, salt, pepper and onion.

Bake at 350°F for 35 to 40 minutes.