---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Halloween Pumpkin Pie
  Categories: Pies, Bakery
       Yield: 8 servings
  
            -----larry luttropp
            -fvkc70a-----
            -----l.a.times food
            -section-----
       1    2 lb sugar pumpkin or
   1 1/2 c  Canned pumpkin
       2    Eggs
       2    Egg yolks
     2/3 c  Sugar
     1/2 ts Salt
       1 ts Ground cinnamon
     1/4 ts Ground ginger or
       1 ts Freshly grated gingermroot
     1/4 ts Freshly grated nutmeg
   1 1/4 c  Half and half
            Pie crust
  
   Rinse stem and halve pumpkin. Scrape away seeds and filaments. Cut pumpkin
   into 2-inch chunks. Remove skin, using paring knife. Place pumpkin in large
   baking dish and add 1/2 cup water. Cover tightly with foil. Bake pumpkin at
   350 degrees on middle oven rack until soft, about 1 hour, adding more water
   if needed. Cool and puree pumpkin in food processor. Scrape pumpkin puree
   or canned pumpkin into bowl. Whisk in eggs and yolks. Add sugar, salt,
   cinnamon, ginger, nutmeg and half and half, whisking smooth between each
   addition. Pour filling into prepared pie crust. Bake at 350 degrees on
   lowest oven rack until crust is baked through and filling is set, about 1
   hour. Cool pie on rack. If pie must sit more than two hours before serving,
   when cool cover loosely with plastic wrap and refrigerate. Presented by:
   Nick Malgieri, L.A. Times, article “ Beyond Jack O'Lanterns”, 10/27/94,
   page H26 “If you want to cook your own pumpkin for a pie, make sure to buy
   an orange-fleshed sugar pumpkin or pie pumpkin, usually available at
   farmer’s markets and at roadside stands in the fall. Don't under any
   circumstances use the jack-o-lantern type pumpkin (the most common kind in
   supermarkets), which are watery and insipid when cooked. You may also
   substitute cooked sweet potatoes or acorn squash for the pumpkin”.
  
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