Well, as I’m giving Steph. the day off I found a recipe for Homemade pumpkin pie, yum and don’t forget to make your own whip cream too, double yum!   Aren’t these pies neat with the crust cutouts on them???


This recipe is made from fresh pumpkins, not canned. Hope you enjoy it as much as my family does.  Happy Thanksgiving.” – Randy Scott

Homemade Fresh Pumpkin Pie

Original recipe makes 2 pies

2 2/3 cups all-purpose flour             1 tsp salt

1 cup  shortening                           1/2 cup cold water

2 cups mashed, cooked pumpkin

1 (12 fluid ounce) can evaporated milk

2 eggs, beaten                  3/4 cup packed brown sugar

1/2 tsp ground cinnamon        1/2 tsp ground ginger

1/2 tsp ground nutmeg               1/2 tsp salt


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
  3. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan.   Gently roll the dough around the rolling-pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
  4. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

PREP   20 mins       COOK    40 mins         READY IN    1 hr


   To Prepare the Mashed Pumpkin:

Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher.

And since Zack has been begging me to make Butternut Squash Soup I’ll make it Monday for Gel Friday’s Welcome Home. Yum!

Butternut Squash Soup

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don’t want it too rich.” – Mary

   We love Butternut Squash Soup in our house!

Original recipe makes 6 servings

6 TSP chopped onion              4 TSP  margarine

6 cups peeled and cubed butternut squash

3 cups water         4 cubes chicken bouillon

1/2 tsp dried marjoram          1/4 tsp ground black pepper

1/8 tsp ground cayenne pepper

2 (8 ounce) packages cream cheese


  1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

So I hope if you’re able, you can enjoy these recipes and for those of our friends who have been hit by Sandy we wish you all the best and hope things will be restored as soon as possible.

Remember I have extended the Celebration until Nov 8th to let our friends catch up.

In other news, Gel Friday will return Monday then she will soon be  headed back to Rhode Island for a while to house sit for us until we can get things settled there.

Oh and don’t forget to vote on Tuesday, or vote early, because if you don’t vote, you have no voice and no right to complain.

Z Seawitch