November Preparedness Challenge

NOVEMBER PROVIDENT LIVING
EDUCATION/LITERACY	Take a class or read a book on a subject of interest
EMPLOYMENT	Take advantage of on-the-job training
RESOURCE MANAGEMENT	Gather good household items/clothing you are no longer using and give them to some who can
FOOD STORAGE
Week 1	2 lbs  lentils
Week 2	2.5 lbs jams or preserves
Week 3	3.5 lbs nonfat dry milk (1 can)
Week 4	3.5 lbs nonfat dry milk (1 can)
Week 5	1.5 lbs honey
EMERGENCY PREPAREDNESS
Food/Water	1 gallon water, cookies, sweetened cereal
Fuel/Light/Heat	aluminum foil
Bedding/Clothing	winter gloves
Hygiene	Disposable razor
Equipment	extra set of keys
FIRST AID	hot water bottle, instant ice pack
OTHER	cash (including roll of loonies/toonies), cheque books

Elaine's Wedding Cheesecake

Wedding Cheesecake - Elaine B.

Ingredients:
Crust:

• 1 1/4 cups graham crumbs
• 1/4 cup melted butter or marg.
• OR JUST BUY A GRAHAM CRACKER PIE CRUST ALREADY MADE AND HALF THE FILLING RECIPE.

Filling:

• 2 8oz packages of cream cheese
• 1 cup sugar
• 2 packages of Dream Whip (need milk and vanilla to mix up)
• 2 tsp. lemon juice
• red food coloring to make pink (or you can use any color)

Directions:
Crust:
Mix together and press intot he bottom of an 8-9 inch springform pan.   Line the bottom of the pan with wax paper so that the cheesecake can be removed after it's frozen.  

Filling:
Prepare Dream Whip according to package directions.   Set aside.   Soften cream cheese and beat slightly with hand mixer then add sugar and beat until fluffy.   Slowly beat cream cheese and dream whip mixtures together making sure they are well mixed.   Add lemon juice and food coloring and beat until color is evenly distributed.   Spread filling over the crust and refrigerate or freeze.  
If you make it in a springform pan, after it's frozen overnight, run a knife around the edge then release and remove from pan and wrap in saran and return to freezer.  

Serve with fruit topping.   Fruit puree is made by using mixed frozen berries that are thawed.   Puree or just mix the whole berries with sugar to taste and a little water.   Spoon over top of cheesecake.

ReDonna's Peanut Butter Fudge Sunday Ice Cream Pie

Peanut Butter Fudge Sunday Ice Cream Pie - ReDonna B.

• 1/4 cup corn syrup
• 2 tbsp. brown sugar
• 3 tbsp. margarine
• 2 1/2 cups Rice Krispies
• 1/4 cup peanut butter
• 1/4 cup fudge sauce
• 3 tbsp. corn syrup
• 1 quart vanilla or chocolate ice cream

-Combine 1/4 cup corn syrup, brown sugar, and margarine, and heat till boiling

-Stir in Rice Krispies and pour mixture into a pie plate- mold mixture to the pie plate (this is the pie crust for your pie)
 
-Stir together peanut butter, fudge sauce, corn syrup
 
-Spread half on pie crust and spoon ice cream into pie shell
 
-Top with remaining sauce and place in freezer
 
-Let stand 10 minutes before serving.

ReDonna's Sour Cream Lemon Pie

Sour Cream Lemon Pie - ReDonna B.

• 1 large baked pie shell
•  1 cup sugar
• ¼ cup cornstarch
• 1 Tbsp. flour
• 1 Tbsp. grated lemon peel
• 1/3 cup lemon juice
• 1 cup light cream (cereal cream or ½ & ½ cream) or you can use 2% milk

-put ingredients in a pot and slowly heat bringing to a boil, stirring constantly

-add ¼ cup butter and boil until mixture is thick

-remove from heat and cool to room temperature

-stir in 1 cup of sour cream

-pour in pie shell and sit in refrigerator while you make the topping

Sour Cream Topping

1 cup whipping cream, whipped stiff

Fold in ½ cup sour cream, 2 Tbsp. icing sugar, ½ teas. almond extract

Spread over pie, sprinkle with some grated lemon peel and decorate with twisted lemon slices

Gramma's Caramel Pecan Pie

Caramel Pecan Pie - Submitted by Rachel H.

 

This is a recipe from my Gramma.  So Yummy!

 

• 2 cups canned pumpkin
• 1/4 c half and half
• 2 slightly beaten eggs
• 2/3 c sugar
• 1 tbsp flour
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/4 tsp each, ginger, allspice and salt
• 1/2 tsp vanilla
• 1 unbaked 9" pastry shell
• 1/4 c soft butter
• 1/2 cup brown sugar, tightly packed
• 1 cup pecans, chopped

 

Mix pumpkin, half and half, eggs. Sift together sugar, flour, spices and salt; blend with pumpkin mixture. Stir in vanilla. Pour into pastry shell. Bake in hot oven, 450 degrees for 10 min., then reduce temp. to 350 and bake 30-35 min. more.

Blend together butter, brown sugar, and pecans. Spread over hot pie and place about 5" below broiler to caramelize (takes about 3 min.-watch carefully) Serve warm or cool with whipped cream!

Rachel's Bread Pudding Pear Pie

Bread Pudding Pear Pie - Rachel H.

 

Bread Pudding Pear Pie is a big hit in our household! Rethink the boring old bread pudding this is awesome!  

 

• 1 can (29 oz) pear halves, drained
• 4 eggs
• 1/3 cup sugar
• 1-1/2 cups milk 2 tsp vanilla extract
• 1tsp grated lemon peel
• 1/4 tsp salt
• 3 English muffins, crumbled

 

Butterscotch Sauce:

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1 cup heavy whipping cream. divided
• 1 tsp vanilla extract
• 2 tbsp icing sugar
• fresh pear slices, optional

 

Coarsely chop pears; place in a greased 9" deep dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon peel and salt; mix well. Stir in crumbled English muffins;pour over pears, bake, uncovered @ 350 degrees for 30-40 min. or until a knife inserted near the center comes out clean. Cool slightly on wire rack.

 

For sauce, combine brown sugar and butter in a sauce pan. Cook over medium heat until butter is melted. Gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside.

 

In a small bowl, beat remaining cream until it begins to thicken. Add icing sugar; beat til stiff peaks form. Cut the pie into wedges. Drizzle with butterscotch sauce and garnish with fresh pear slices and whip cream! Yield: 8 servings

 

Gramma's Rhubarb Pie

Rhubarb Pie - Submitted by Rachel H.

 

My Great Gramma's recipe for rhubarb pie is amazing and simple:

 

• 2 cups finely cut rhubarb
• 3/4 c sugar
• 1 tbsp flour
• dash of salt
• 2 eggs

 

First, boil hot water and pour over rhubarb that's been placed in a strainer. Allow water to drain. Mix together, sugar, flour, and salt. Mix in eggs and stir in rhubarb. Pour into uncooked pastry shell. Make lattice work for top crust if you wish. Bake in hot oven 425 degrees for 10-15 min. then lower to 350 degrees for 25-30 min. more.

Margaret's Pumpkin Ice Cream Pie

PUMPKIN ICE CREAM PIE - Margaret L.

 

1 graham cracker pie shell

Soften 1 litre vanilla ice cream

Mix together:  

• 1 c. pumpkin
• 1/2 c brown sugar
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp cloves

Mix & add to ice cream and pour into graham cracker crust.  Freeze.  Garnish with whipped cream and pears or mandarin oranges.

Margaret's Mile High Strawberry Pie

MILE HIGH STRAWBERY PIE - Margaret L.

 

• 3 baked pastry shells or crumb crust(can make in a 9"x12" with crumb crust)
• 1 c white sugar
• 2 egg whites
• 1(10 1/2 oz pkg) frozen strawberries, partially thawed
• 1tsp vanilla
• 1 Tbsp lemon juice
• pinch of salt
• 1 c heavy cream, stiffly whipped

 

Combine all but cream in a mixer bowl and beat at high speed for 15 minutes(less with a Bosch and whippers) until thick, fluffy and voluminous.  Fold in whipped cream and then pile mixture into baked pies shells.  Cover well with plastic wrap or foil and freeze several hours.(May be forzxen up to 3 weeks)  To serve, remove from freezer and eat immediately. 

Serves 12 in 9"x12".

Sheila's Flapper Pie

Flapper Pie - Sheila M.

• 1 1/2 cup graham crackers crumbs
• 1/4 cup white sugar
• 1/3 cup butter softened
• 1/2 cup white sugar
• 2 tablespoons corn starch
• 1 Tablespoon flour
• 1/2 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon Vanilla (clear if U have)
• 3 egg whites
• 1/4 cup white sugar
• 1/2 teaspoon almond extract

1. Mix graham cracker crumbs & 1/4 cup sugar & 1/3 cup softened butter.  Press into a 9inch pie plate. Reserve 1/4 cup for topping.Bake @375 for 8 min.
2.  Mix 1/2 cup sugar, cornstarch, flour, & salt in a saucepan. Gradually stir in milk.  Cook over medium heat stirring until mixture comes to a boil & thickens.  Cook 2 min more.  Add a little of this hot mixture to beaten egg yolks, then stir the yolks into the remaining hot mixture. Cook 1 minute while stirring. Remove from heat, stir in 1 tablespoon butter & vanilla.  Cool 15 minutes, pour into crumb crust. Cool completely.
3.  Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beat until stiff & glossy. Stir in Almond extract. Spread Meringue over filling up to the edge of crust to seal. Sprinkle reserved crumbs.
4.  Bake at 425 until meringue is golden, about 4-5 minutes.  Cool completely before serving.

Lori's Easy Chicken Pot Pie

Easy Chicken Pot Pie - Lori A.

My kids love this! I have to double the recipe.

Prep: 10 min  Cooking: 30 min

• 1 can Cream of Chicken soup
• 2 cups "California Style" mixed veggies
• 1 cup cubed cooked chicken
• 1/2 cup milk
• 1 egg
• 1 cup Bisquick

1. Preheat oven to 400 F. In 9" pie plate, mix soup, veggies, and chicken.
2. Combine milk, egg and baking mix. Pour over chicken mixture.
3. Bake 30 minutes or until golden. Serves 4.

Lori's Turtle Cheesecake

Chocolate Turtle Cheesecake - Lori A.

This is a luscious rich cheesecake. It serves 12.

Crust:
Mix 1 1/2 cups oreo crumbs with 3 Tablespoons melted butter.
Press into a 9 inch pie plate.
Bake at 350 F for 6 to 8 minutes

Ingredients:

• 1 (200 g.) package of caramels
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans, divided
• 1 (9 inch) chocolate crumb piecrust (above)
• 2/3 of a 250 g package of cream cheese, softened
• 1/2 cup sour cream
• 1 1/4 cups milk
• 1 package chocolate instant pudding mix
• 1/2 cup fudge topping

1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.

2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.

3. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Jodie's Fruit Pizza Pie

Fruit Pizza Pie - Jodie P.

Ingredients:	Directions:
·         1 cup butter ·         ½ cup icing sugar ·         2 cups flour ·         8 oz. cream cheese ·         1/3 cup white sugar ·         1 tsp. Vanilla ·         2 tbsp. Corn starch ·         1 cup pineapple juice ·         ½ cup white sugar ·         1 tsp. Lemon juice ·         Assorted fruits	- Mix butter, icing sugar, and flour.  Press into pizza pan. - Bake at 350˚ for 10-12 minutes.  Cool. - Cream together cream cheese, 1/3 cup white sugar, and vanilla; spread on cooled crust.  Top with assorted fruits. - Cook cornstarch, pineapple juice, ½ cup sugar, and lemon juice over medium heat until thick.  Cool and spread over fruit layer.  Chill.

Lisa's Chicken Pot Pie

Chicken Pot Pie - submitted by Jodie P.

Ingredients:

Directions:

·         6 chicken breasts ·         1 cup whipping cream ·         3 thin leeks ·         ½ cup butter ·         2 cups carrots, thinly sliced ·         ¼ lb small fresh mushrooms, halved ·         1 celery stick, thinly sliced ·         ½ cup flour ·         1 can chicken broth, undiluted ·         1 ¼ cups water ·         ¼ cup apple juice ·         1 tbsp tarragon ·         ½ tsp each , salt and pepper ·         ¼ to 1/3 cup butter, melted ·         8 sheets phyllo pastry

- Pour whipping cream over chicken and bake at 350 for 20-25 minutes.  Reserve cream, dice chicken, and save in bowl. - Wash and thinly slice the leeks – they should measure about 2 cups - Sauté all vegetables in 2 tbsp of butter until soft and with slotted spoon, add to chicken bowl. - Add remaining 1/3 cup butter to sauce pan. Melt, then stir in flour and cook for about 2 minutes.  Gradually add broth, water, and apple juice, stirring constantly until thickened and smooth – about 6-8 minutes.  Then stir in the reserved cream and tarragon, salt and pepper.  Cook for another 5 minutes until very thick. - Remove pan from heat and stir in chicken and vegetables.  Turn mixture into a deep dish. Leave lots of room for the phyllo!  At this point you can freeze.  Add crust just before baking. CRUST: - Melt butter.  Lay phyllo on the counter covered by wax paper and a damp cloth. - Alternately brush with butter and layer over chicken dish one sheet at a time. - Make sure all corners line up and tuck under so thin layers don’t’ burn.  - Brush the top with yet more butter and make 4 small slits in the center. - Bake at 450 for 20-25 minutes.

Deborah's Drumstick Pie

DRUMSTICK PIE - Deborah P.

• 1 - 8 oz pkg Light Cream Cheese (at room temperature)
• 1/2 Cup Light Smooth Peanut Butter
• 1/2 Cup White Sugar (substitute 1/2 Cup Splenda Sweetener for Diabetic recipe)
• 2 tsp Vanilla

COMBINE above ingredients until very smooth.

Fold in:  1 container of Light Cool Whip (softened) 

Mix well, then pour into:  1 pre-maid Graham Wafer (or Vanilla Wafer) Pie Crust

Smooth top of pie with spatula. 

Sprinkle top with:  1/2 Cup chopped Peanuts

Drizzle over top with: 3-4 Tbsp Light Chocolate Syrup (OR melted chocolate chips)

Place pie in freezer for at least 4-6 hours until hardened.

Serve frozen.  (Take out of freezer and let stand for 5 minutes to soften a bit before cutting and serving.)

Serves 8-12      

Keeps very well in ziplock bag for up to a month in the freezer.

Kelly's Chicken Pot Pie

Chicken Pot Pie - Kelly P.

• 1 lb of chicken breast cut into 1 inch pieces
• 1/4 cup of Italian dressing
• 1/2 package of cream cheese, cubed
• 1/2 cup of chicken broth
• 3 cups of frozen mixed vegetables thawed
• 1 pie shell

Heat oven to 350.  Cook chicken in dressing in medium sized skillet on
medium heat for 2 minutes.  Add cream cheese cook and stir until melted.
Add chicken broth, vegetables and simmer for 5 minutes.  Pour mixture into
pie shell.  Cut slits in top of shell to let steam escape.  Bake 30
minutes or until golden brown.

Variation-Can pour chicken mixture into a 2 litre casserole dish and
arrange pie shell on top.

Recipe from Kraft Canada

Mom's Pumpkin Pie

Mom's Pumpkin Pie - Submitted by Joanne L.

1 – 28 oz can pumpkin

1 qt milk (*2 cans evaporated and 1/3 can water)

Add:

1 tsp salt                     ¾ tsp cinnamon

¼ tsp allspice            ½ tsp ginger

½ tsp nutmeg            ½ - 1 c sugar

1 heaping Tbsp cornstarch

1 heaping Tbsp flour

1 tsp lemon extract

Beat in 3 eggs to above mixture. 

Pour into 2 pie shells. 

Bake 375^{O  --}  ½ hour; reduce to 350^{O  --}  ½ hour.  (To test if it is done, make a small cut in the center of the pie; the knife will come out clean if the custard is done.)

Rosina's Blueberry Pie

Blueberry Pie - Rosina W.

(makes 1 - 9 inch pie)

graham wafer crust 

filling

8 oz philidelphia cream cheese( softened)

1/4 cup sour cream

1/4 cup sugar

1 tsp vanilla

beat above mixture and scrape into pie crust

topping

4 cup of blueberries frozen or fresh

1 cup water

2 tbsp cornstarch

1/4 to 1/2 c sugar

bring to a boil until thick. Pour over filling .  Top with whipped cream or cool whip

1/2 tsp cinnamon

Sherri's Banana Cream Pie

Banana Cream Pie - Sherri M.

Mix together in bowl and set aside:

• 5 Tbsp flour
• 1/3 c. cold milk
• 1/3 tsp salt
• 2/3 c. sugar 

Scald 1 1/6 c. milk in medium saucepan, whisk prepared mixture into milk and bring to a boil over medium heat, stirring bottom of pot constantly.
Beat 2 egg yolks in a small bowl, slowly pour about 1 cup of the boiling mixture into eggs, again stirring constantly.  Return this mixture to saucepan and stir in 1 tsp. butter.and 1 tsp. vanilla. Slice 2-3 bananas into mixture and pour into a prepared baked pie shell.  Let cool and top with whipped cream.

Mom's Fugde Brownie Pie

Fudge Brownie Pie - Lahni R.

• 2 eggs
• 1 cup sugar
• 1/2 butter (melted)
• 1/2 cup flour
• 1/3 cup cocoa
• 1 tsp vanilla

Beat eggs in a small mixing bowl; blend in sugar and melted butter. Combine flour, cocoa and add to butter mixture. Stir in vanilla. Bake at 350 degrees for 25-30 mins in greased pie plate. Top with whipped cream or ice cream and fruit (our favourite is strawberries).

Anita's Chicken Pie

Starvin' Guy Chicken Pie - Anita O.

(from Loony Spoons Cookbook)

• 1 cup chopped onions
• 1 clove garlic, minced
• 1 cup chicken broth
• 1 1/2 cup peeled, cubed potatoes
• 1 1/2 cup chopped carrots
• 1/2 cup corn, green beans (optional)
• 1 can cream of mushroom soup
• 1 1/2 tbsp flour
• 2 cups chopped, cooked chicken breast
• 2 tbsp chopped fresh parsley
• 1/2 tsp basil
• 1/2 tsp thyme
• 1/4 tsp pepper

Biscuit Topping:

• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp sage
• 1/4 tsp sald
• 2 tbsp margarine or butter
• 1.3 cup milk

Sauté onions and garlic over medium hear until tender. Add broth, potatoes, carrots, beans, corn and bring to a boil. Reduce hear to medium/low, partially cover and simmer for 12 min. Potatoes should be slightly under cooked. Remove from hear.
In small bowl stir together mushroom soup, flour and spices. Add to vegetables (usually I have to drain off some of the broth from the vegetables before stirring in the soup mix). Stir wll. Pour into a medium casserole dish.
Prepare biscuit crust: combine dry ingredients, and add butter using a pastry blender. Blend until crumbly. Stir in milk, forming a ball. Add a bit more flour if dough is too sticky. Roll out on floured surface to fit over top of casserole. Place dough over top of casserole. Bake at 400 degrees for 25 minutes, til crust is golden. Let cool at least 5 minutes before serving. (makes 4 servings)

Anita's Cranberry Pecan Tarts

Cranberry Pecan Tarts - Anita O.

• 3 eggs
• 1 cup corn syrup
• 1 cup sugar
• 2 tbsp margarine, melted
• 1 tsp vanilla
• 1 cup coarsely chopped pecans
• 1/2 cup chopped cranberries
• 24 tart shells/ 3" frozen

Beat eggs lightly with fork in bowl. Add corn syrup, sugar melted butter and vanilla; stir until blended. Spoon pecans and cranberries into tart shells; pour in filling, 2/3 full. Bake at 350 degrees for 20-25 minutes or until set and golden.

Anita's Out of this World Pie

Out of this World Pie - Anita O.

• 2 baked pie shells
• 1 can cherry pie filling
• 3/4 cup sugar
• 1 lrg can crushed pineapple (with juice)
• 1 tbsp cornstarch
• 1 pkg. (3oz.) raspberry jello
• 6 firm bananas sliced
• 1 cup chopped nuts

In saucepan, combine pineapple (and juice), cornstarch, pie filling and sugar. Cook over low heat til thick. Remove from heat; add jello powder. Cool. Stir in bananas and nuts. Pour into pastry. Top with whip cream. Refrigerate.

Anita's Very Berry Pie

Very Berry Pie - Anita O.

(Super easy and delicious!)

• 32 oz. bag of frozen, mixed berries (thawed)
• 1 3/4 cup sugar
• 1/2 tsp salt
• 1/2 cup cornstarch

Mix all together. Fill a 9" pie crust and bake at 375 degrees for 45 min.

Launa's Grasshopper Pie

Grasshopper Pie - Launa W.

Chocolate Cookie Crust - Butter or margarine 1/3 cup
Chocolate wafer crumbs:  1 1/4 cups

( Melt butter in saucepan. Stir in chocolate crumbs. Reserve 2 tbsp.
Press remaining crumbs onto bottom and sides of 9inch pie plate. Chill )


Filling - Milk 3/4 cup
Large marshmallows 24
Whipping cream (or 1 envelope topping) 1 cup
Peppermint flavoring 3 - 4 drops

( Heat milk in large heavy saucepan. Add marshmallows and stir until melted. Cool.
Stir in peppermint flavoring. Beat cream in small bowl until stiff. Fold into marshmallow mixture. Turn into pie shell. Sprinkle with reserved crumbs. Chill.)

Rachel's Pineapple Meringue Pie

Pineapple Meringue Pie - Rachel H.

If you love lemon meringue pie, you're going to love this meringue with a twist. This 'Pineapple Meringue Pie' is also awesome with a graham crust!

• 1cup plus 6 tbsp sugar, divided
• 2 tbsp cornstarch 
• 1/8 tsp salt
• 1 can (20oz) crushed pineapple, undrained
• 3 eggs, separated
• 1 tbsp lemon juice
• 1/4 tsp cream of tartar
•  1 pastry shell (9"), baked or graham crust, as I'd mentioned

In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm.

For the meringue, in a mixing bowl (preferably metal, as meringue thickens better in a metal bowl), beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tbsp at a time, on high until stiff peaks form. Pour hot filling into shell. Spread meringue over hot filling, sealing edges to crust.

Bake @ 350 degrees for 15 min. or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers. Yeild: 6-8 servings

Not difficult to make and well worth the time. Bon appetit! From Rachel H.'s kitchen.

Donna's Pumpkin Pie

Pumpkin Pie - Donna R.

Makes 4 Pies

7 Cups mashed cooked pumpkin
2 tsp. salt
7 Cups Rich Milk (so I use 1 litre of half and half then whole milk
to make 7 cups)
8 large eggs
2 2/3 cups brown sugar (or sugar substitute)
8 tbsp white sugar (or sugar substitute)
5 tsp cinnamon
2 tsp ginger (you can substitute fresh ginger)
2 tsp nutmeg
4 tsp cloves
4 tbsp flour sprinkled on top of mixture

Beat with mix master...all lumps of pumpkin do not have to be gone.

Pour into pastry-lined pie pan. Bake at 350 until a silver knife inserted into side of filling comes out clean. The center may still look soft but will set later.