Pumpkin Pie

2 cups milk
2 cups puréed pumpkin
2 tablespoons bread flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger
⅛ teaspoon pumpkin pie spice
3 eggs
½ teaspoon salt
1 cup white sugar
1 cup brown sugar
2 sweet pie crusts

In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar until smooth. Pour filling into pie crusts.

Bake at 475° F for 10 minutes. Reduce the temperature to 350° F, and bake for an additional 35 minutes.

Serve warm or at room temperature.

Makes 2 pies.

Pumpkin Bread

3¼ cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground nutmeg
1½ teaspoons ground cinnamon
½ teaspoon pumpkin pie spice
2 cups puréed pumpkin
2/3 cup water
1 cup oil
4 eggs

Combine the flour, sugar, baking soda, salt, and spices in a large bowl. Then add the pumpkin, water, oil, and eggs. Blend all that together well. Pour the batter into 2 greased and floured 4"x8" pans and bake for about 75 minutes at 350° F.

Maple Cider

2 quarts apple cider
1 cup maple syrup
1 stick cinnamon
3 whole cloves

Put the ingredients together in a pot and heat on a low heat for a long time. You can use a slow cooker, too, if you'd like. It's best enjoyed hot, but can be good cold as well.