Jennifer, our pie was yummy. I hope your turns out as good.
Gerardine Baugh

Sorry, dry humour often gets missed (I should know, people complain mine is far too dry).

You can have the book, if you like, just e-mail me an address or post office box and I will send you the copy (and, if you are reticent to do that, well, I understand because I would not give out contact information to someone I randomly met on the Internet)

Thank you for commenting. I hope everything works out for you guys.
Happy Thanksgiving, “Hugs” back to you and yours!

Your pie looks DELICIOUS! Nice work! Good tip about the pie crusts. I always manage to make mine come out to thick or to dough-y. I have done a few that have turned out well, though.

Have a wonderful Thanksgiving!
*HUGS*

Richard thanks for commenting. No I don’t want a hard crust; my ‘tongue in cheek’ humor didn’t come through. I stumbled over that section when I wrote it.
I’ve cut the fat into the flour, but over work it. I do less damage when I can mix it in a plastic sandwich baggy.
Gerardine Baugh

I am not very good at making pie crusts (unless it is one of those made from crushed up cookies), so I either buy a ready made one or omit it completey and bake “crustless” pies. Works fine for pumpkin pie (although, without the crust, I should probably call it a pumpkin custard).

I have never had any luck growing pumpkins – lots of leave, a few flowers, but no pumpkins.

I’ve never baked pumpkin, my wife often uses various squashes in her soups – I prefer to either bake with them or use them as a vegetable (and then convince the kids to eat).