Pumpkin-Walnut Pie, fr. Claire’s Corner Copia Cookbook

1 cup chopped walnuts
1 cup packed dark brown sugar
1 ½ teaspoons cinnamon
3 eggs
1 ¼ cup evaporated milk (regular milk works too)
¼ teaspoon salt
½ teaspoon ground ginger
1/8 teaspoon c loves
1 pinch ground nutmeg
1 1/4 cup roasted pumpkin puree*
2 Tbs. Grand Marnier liqueur
One 9-inch unbaked pie crust

Preheat the oven to 375 degrees. In a small bowl, combine the walnuts, ¼ cut of the brown sugar, and ½ teaspoon of the cinnamon. Spread evenly on the bottom of the pie crust. In a separate bowl, whisk the eggs about 30 second. Add the milk, the remaining 1 teaspoon cinnamon, salt, ginger, cloves, nutmeg, the remaining ¾ cup brown sugar, pumpkin, and Grand Marnier. Whisk about 30 seconds, until smooth. Pour over the walnuts in the pie crust. Bake on a cookie sheet for 40 to 45 minutes, until the center is set. Remove from the oven and let stand for 15 minutes before serving.

*To roast the pumpkin:

Cut the pumpkin in half with your biggest knife. Spoon out all the seeds and stringy insides. Place the pumpkin halves face down on a baking sheet and bake at 425 degrees for 20-30 minutes, or until the pumpkin feels soft to the touch. Spoon out all the flesh and puree in a blender, or by mashing with a fork. Store the remaining puree in your fridge for up to a week or in the freezer indefinitely. Use for soups, pancakes, quick breads or anything else you dream up.

Cinderella Pumpkin Soup, by Julia and Michelle, from Mariquita Farm’s website:

4 cups cooked pumpkin
2 cups chopped onions
4 Tablespoons olive oil
4 cloves garlic
4 cups chicken broth
2 cups white wine freshly ground pepper
kosher or sea salt
1 cup heavy cream (special occasion)
OR 1 cup milk (weeknight dinner)
Optional garnishes:
grated nutmeg
chopped crystallized ginger
croutons or freshly popped popcorn

Lightly brown onions with the olive oil in a thick-bottomed soup pot. Add garlic and cook until it softens but doesn't brown, about 1-2 minutes. Add the pumpkin, broth, and wine, stirring to blend. Add S & P. Cook for 30 minutes or so over medium heat. Taste and adjust seasoning. Puree soup. Serve hot with 2-3 T cream in each bowl. Garnish as desired. Serves 8, or 4 with yummy leftovers.