[carlo3b]

I will sure try yours as well.. Here is a real treat for you two to try.. Thank you both for your great contributions to our holiday feast..

CINNAMON PUMPKIN PEAR SOUP

• 2 tablespoons butter or margarine
• 3 ripe pears, peeled and thinly sliced
• 1/4 cup chopped onion
• 2 cups cooked, mashed pumpkin; or 1 can (16 oz) pumpkin
• 2 (14 ½ oz) cans ready-to-serve chicken broth
• ½ cup water
• 1/4 teaspoon salt
• 1 (3") stick cinnamon
• 1/4 cup Chablis or other dry white wine (optional)
• 1/3 cu half-and-half or nondairy creamer
• Garnishes: sour cream, green onion strips

1) Melt butter in a large saucepan over medium heat; add pears and onion, and cook, stirring constantly, until tender. Position knife blade in food processor bowl; add pear mixture and pumpkin. Process until smooth.
2) Return mixture to saucepan; add chicken broth, water, salt, cinnamon stick, and, if desired, white wine.
3) Bring to a boil. Reduce heat, and simmer 20 minutes; remove cinnamon stick. Stir in half-and-half, and heat thoroughly -- DO NOT BOIL.. Garnish, if desired.

Yields, 6 cups

[carlo3b]

 
Country Bumkin Pumpkin and Praline Pie

• 2 pie crust


Filling:

• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 tablespoon flour
• 1 tablespoon bitters (optional)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons butter
• 1 (29 ounces) can pumpkin
• 1 (12 ounces) can evaporated milk
• 1/4 cup milk
• 1 cup water


Praline:

• 4 tablespoons butter, softened
• 2/3 cup light brown sugar
• 2/3 cup pecans, coarsely chopped
• Whipped cream, for garnish (optional)


Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add  the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.

Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.

Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.