Pumpkin Pie’s made fresh with our fresh picked pumpkins

2 cups pumpkin puree
2 cups cream
3/4 tsp. cinnamon
3/4tsp. nutmeg
3/4 tsp. salt
3/4 tsp. sugar
3 eggs separated

Mix all ingredients except eggs.  Beat the whites of the eggs until stiff.  Fold in yolks and beat again.  Add this to the first mixture.  Pour into pie shell and bake 20 minutes at 425 degrees and then 40 minutes at 250 degrees.  Be sure to have the rim of pie crust built up high so that the filling is held in until the pie is baked.  Oh so good!

Here is another favorite of Farmer Charley

Frosty Pumpkin Pie

Crust:
3c. Kellogg’s cornflakes
3/4 whole pitted dates
1/4 c. water
1/4 c. butter
1T. sugar
1/3 c. chopped nuts

Measure cornflakes, crush into crumbs and set aside.  Combine dates and water, cook over low heat, stirring frequently, until soft paste is formed.  Stir in butter and mix well.  Remove from heat and add crushed cornflakes, sugar and nuts.  Mix thoroughly.  Using back of tablespoon, press mixture evenly and firmly around the bottom of 9 inch pie pan to form pie crust.  Chill.

Filling
1c. cooked pumpkin
1/2c. brown sugar, firmly packed
1/8 tsp. salt
1tsp. cinnamon
1/8tsp. ground cloves
1/4 nutmeg
1qt. vanilla ice cream, slightly softened

Combine pumpkin, brown sugar, salt and spices into mixing bowl and mix well.  Add ice cream and stir until smooth.  Pour into chilled cornflake pie crust.  Freeze about 3 hours or until firm.  Remove from freezer and let stand for 10 minutes before cutting into wedges.  Garnish with whipped topping, nuts and candied orange peel.  If wrapped tightly, you can store in freezer 3-4 days.

If you have a recipe you would like to share, please send it to me at margie@farmercharleys.com and we will post it on our website for others to enjoy.