All About Pumpkin Pie

I'm busy reformatting my recipe website; just did most of the Thanksgiving recipes in the newer design. I love the colors! But I can't fit all the info onto the recipe page, so I thought I'd post a few pointers here, concerning pumpkin pies.

• About Using Fresh Pumpkin: Buy "pie pumpkins" (sometimes called other various names, like "sugar pumpkin"). Pop into the oven earlier in the day, or the day before pie-baking commences. After cooling, scoop the inside out, process it until smooth (hand-mashing also works). Freeze extra for soup.

• Check out this Super Easy "Pumpkin Pie" (no crust, but an awesome, crumbly topping)

• More Tips on Pumpkin Pie without the soggy crust...

• Another Pumpkin Dessert option: Pumpkin Chiffon Pie. This pie has a "gingerbread" crust, using plain old crackers and some extra spice- much cheaper than buying gingerbread cookies for the crust! (Oh, Martha-Stewart-style, home-made ones...)

Meanwhile, while you all might be making pumpkin pies, I'm just going to be sure we have plenty of Pecan Pie... (I posted that recipe here...)

Well, happy baking everyone. I better be going- lots of cooking to do!