pumpkinpatch

The Pumpkin has been part of the fall decorating scene for many generations. Along with the harvest ripening it's colors
blend right in with all the autumns best array. It is used to make delicious pies, cookies, desert bars and even drinks.
References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon". The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. Pumpkins are not vegetables ... they're fruits. Pumpkins, gourds, and other varieties of squash are all members of the family Cucurbitacae, which also includes cucumbers, gherkins, and melons.

                  Very Low Sugar pumpkin pie recipe

1 1/3 c flour                                    2 tbsp shortening

2 egg whites                                    1 tsp cinnamon

1/3 c sugar                                      2 tbsp margarine

1 c evaporated skimmed                1/2 tsp ginger

3/4 tsp salt                                       4-5 tbsp ice water

milk                                                  15 oz pumpkin (in can)

This recipe makes about 10 servings and can easily be eaten by diabetics due to its low sugar content.

1. Mix flour, 1 tbsp salt and 1 tbsp of sugar in a medium bow. Cut in shortening and margarine until mixture forms coarse crumbs. Mix in ice water until mixture comes together and forms a soft dough. Wrap in plastic and refridgerate for 30 minutes.

2. Preheat oven to 425 degrees. Roll out pastry on floured surface to 1/8 inch thick. Cut into a 12 inch circle. Place in 9 inch plate and press edge.

3. Mix pumpkin, remaining sugar, egg whites, milk, cinnamon, ginger and remaining salt. Pour into pie shell. Bake for 15 minutes.

4. Reduce oven temperature to 350 degrees. Bake for 45-50 minutes or until center is set.

5. Let stand at least 30 minutes before serving.