Fresh Pumpkin Pie

3 eggs
2 cups pureed pumpkin*
1 cup sugar
1 cup evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

Combine all ingredients in a large bowl. Mix with a spoon or on low with a mixer. Mix until well blended. Pour into a 9" unbaked pie shell and bake 45 minutes at 375 degrees. Pie is done when filling is set and knife inserted in the center comes out clean.

*To prepare fresh pumpkin for pies, breads, etc.: Cut pumpkin in half. Remove the seeds and place the cut halves on a cookie sheet. In the oven bake at 350 degrees for 20-40 minutes. It is done when the skin begins to turn brown and you can easily push a fork into it. Scoop the flesh out of the skin when cool and either puree it or mash it with a potato masher. This freezes well.

Pumpkin Bread Pudding

5-6 cups rustic white bread, cubed
1 cup pumpkin spice eggnog (cream may be substituted)
1 cup milk
4 eggs
2/3 cup brown sugar
2/3 cup white sugar
1 cup pumpkin puree
3 Tbs. butter
1 tsp. cinnamon
1/2 tsp. ginger
dash of clove
1 tsp. vanilla extract
1/2 cup sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees. In a bowl, pour milk and eggnog over bread and stir to coat.

In a separate bowl, whisk eggs with brown and white sugar. Add pumpkin, butter, vanilla and spices. Add to the bread mixture. Stir well. Pour into an 11" x 7" baking dish. Sprinkle top with cinnamon and sugar mixture and bake for 45-60 minutes, until set.

Holiday Brunch Torte

Pillsbury Cookbooks

Crust

Your favorite crust recipe or
1 (15-oz.) pkg. Pillsbury All Ready Refrigerated Pie Crust

Filling

4 oz. (1 cup) shredded Cheddar Cheese (optional)
3/4 lb. thinly sliced cooked ham
1 1/2 cups thinly sliced unpeeled red potatoes
1 medium onion, sliced (we prefer red)
1 (9-oz.) pkg. Green Giant Harvest Fresh Frozen
Spinach, thawed, squeezed between paper towels to drain
(I always use fresh spinach)
1 egg
1 tablespoon water

Allow both crust pouches to stand at room temperature 15
to 20 minutes.
Heat oven to 375 F.  Place cookie sheet in oven to heat.

Prepare pie crust according to package directions for two-
crust pie using a 9-inch springform  pan or 10-inch deep
dish pie pan.  Press 1 crust in bottom and up sides of pan.
Sprinkle 1/3 cup of the cheese on bottom of crust.  Top
with half of ham, half of potatoes and half of onion slices.
Distribute spinach evenly over onion.  Top with 1/3 cup
cheese and remaining ham, potatoes, and onion.  Sprinkle
remaining 1/3 cup cheese over onion.  Gently press
mixture into pan.  Top with second crust; fold top crust
over top edge of bottom crust and pinch to seal edge.
Cut slits in top crust.*
In small bowl, combine egg and water; mix well.
Brush top crust with egg mixture.**

Place torte on hot cookie sheet.  Bake at 375 F. for
45 to 60 minute or until crust is deep golden brown
and filling is thoroughly heated.
8 servings.

Tips

* A very small cookie cutter can be used to make
vents in pie crust.  Gently press cookie cutter into
top crust 3 or 4 times; remove cutouts.  Brush backs
of cutouts with egg mixture; decoratively place on
top of torte.

**At this point, torte can be covered and refrigerated
overnight.  Bake at 375 F. for 55 to 70 minutes or until
crust is deep golden brown and filling is thoroughly heated.