The Rural Voice, 2002-10, Page 41crumbs, almonds, sugar and orange
rind; stir in butter until moistened.
Press onto bottom and up side of
9 -inch (23 cm) pie plate.
Bake in 350°F (180°C) oven for
6-8 minutes or until set. Let cool.
Filling:
2 pkg. (each 106 g) vanilla instant
pudding mix
1 can (385 mL) evaporated milk
1 pkg (125 g) cream cheese,
softened
1 can (14 oz/385 mL) pumpkin
puree
1 tbsp (15 mL) frozen orange juice
concentrate, thawed
1/2 tsp (2 mL) vanilla
1/4 tsp (1 mL) each grated orange
rind and ground cinnamon
whipped cream, optional
In bowl, beat pudding mix with 1
cup (250 mL) evaporated milk for 1-2
minutes or until well blended. Beat in
cream cheese until smooth. Gradually
beat in remaining evaporated milk,
pumpkin, orange juice concentrate,
vanilla, orange rind and cinnamon.
Pour into crust.
Freeze for 7-8 hours or until firm.
Let frozen pie stand at room tempera-
ture for 10-15 minutes before cutting.
Garnish with whipped cream if
desired.
OLD-FASHIONED
PUMPKIN PIE
1 9 -inch (23 cm) frozen deep-dish
pie shell
2 cups (500 mL) pureed pumpkin,
about a 3 Ib (1.5 kg) pumpkin
1/2 cup (125 mL) 18 per cent cream
2 eggs, lightly beaten
1/2 cup (125 mL) packed light
brown sugar
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) vanilla
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) each ground
ginger, nutmeg and salt
To prepare pumpkin, cut into
wedges and remove seeds. Place
wedges including peel in a large
saucepan of boiling water. Reduce
heat, cover and simmer until pumpkin
is very tender, about 30 minutes.
Drain very well.
When it is cool enough to handle,
scoop out pulp. Puree in a food
processor until smooth. Drain any
excess liquid.
Preheat oven to 400°F (200°C).
Thaw pie shell for 10 minutes. Prick
HELP FOR ONTARIO FARMERS IN CRISIS
Queen's Bush Rural Ministries
Provides - a free confidential service
to listen and offer a network
of helpful contacts.
•vc;'r
Call Collect 1-519-369-6774
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ELECTRONICS APPLIANCES
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364-1011 291-4670
- Wed. 9-6; Thurs. - Fri. 9-9, Mon. - Thurs. 9-6; Fri. 9-9,
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OCTOBER 2002 37