Autumn Pumpkin Bake Recipes

AUTUMN HARVEST PUMPKIN PIE

Steps:

• In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

AUTUMN PUMPKIN BAKE

Steps:

• Wash pumpkin, cut off top and scrape out seeds and stringy portion and discard.
• Cook ground beef slightly and drain off fat.
• Add onion and garlic and saute lightly.
• Add seasonings and tomato juice.
• Heat through.
• Mix with uncooked rice.
• Layer 1/3 each of the cabbage, potatoes, rice and meat mixture in pumpkin.
• Repeat layers and replace lid.
• Bake at 350' for 2 1/2 to 3 hours or until done.
• Pumpkin is done when it is soft when pierced with a fork.