Pumpkin Pie and Pumpkin Soup

Pumpkin Pie

This recipe is close to the famous classic pumpkin pie, but with less butter and skim milk instead of cream. The flavor is just as good as Grandma's pie. Make your own crust or buy a frozen crust and allow it to thaw for a few minutes at room temperature.

One 9-inch unbaked pie shell
2 eggs, slightly beaten
2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
1 cup firmly packed brown sugar
1 1/2 teaspoon grown cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 tablespoons melted butter or margarine
1 cup skim milk
1 teaspoon vanilla extract

Preheat oven to 425°F.
In a large bowl, add filling ingredients in order given. Mix well with electric mixer or by hand.
Pour into pie shell. Bake 15 minutes. Then reduce oven temperature to 350°F and continue baking for an additional 45 minutes or until knife inserted near the center comes out clean. Cool slightly and serve warm or chilled. Makes one 9-inch pie.
Hurrah for the Pumpkin Pie – Store It Properly
In the U.S. among many cultures, a traditional winter holiday favorite is pumpkin pie. There are many variations on the old-fashioned pumpkin pie that Grandma made, but most recipes still contain eggs, and/or dairy products. For this reason, the pumpkin pie belongs in the refrigerator, not on the kitchen counter.

Too often, pies are stored on the counter before and after the big holiday meal. Many fail to realize that even commercially prepared pumpkin pie filling has a high proportion of milk and eggs, so it is highly perishable.

The high water, protein and sugar content of pumpkin pie provide a prime growing environment for bacteria. When pumpkin pie is kept at room temperature, bacteria can multiply to dangerous levels, possibly causing illness.

Keep pumpkin pie, custard pies and other rich egg-laden desserts hot or cold until ready to serve, then store leftovers in the refrigerator. Fruit pies are safe in the cupboard, pantry shelf or in a pie keeper on the countertop for no longer than two days. After that time, the fruit may ferment or mold, spoiling the pie.

Creamy Pumpkin Soup

Use your favorite pumpkin soup for the "pumpkin tureen" or use this simple recipe. Although this soup is rich and creamy there is actually no cream in it. The thick body of the soup comes from the pumpkin puree and evaporated skim milk.

2 cups finely chopped onions
2 green onions, sliced thinly, tops included
1/2 cup finely chopped celery
1 green chili pepper, chopped
1/2 cup canola or vegetable oil
3 cans chicken broth (14-1/2 oz cans) or 6 cups homemade chicken stock
2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
1 bay leaf
1-1/2 teaspoons ground cumin
1 cup undiluted, evaporated skim milk

Salt and pepper to taste (Canned chicken broth and canned pumpkin may contain added salt. Taste the finished soup before adding salt, as additional salt may not be needed.)

Parmesan cheese and fresh chopped parsley
In a 6-quart saucepan, sauté onions, green onions, celery and chili pepper in oil. Cook until onions begin to look translucent.
Add broth, pumpkin, bay leaf, and cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.

Remove bay leaf. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired.
Transfer hot soup to pumpkin tureen. Garnish with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 servings.