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Pumpkin Pot Pies
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Pumpkin Pot Pies
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MAKE YOUR OWN PUMPKIN PIE SPICE:
Pear and Apple Upside Down Cake
Pecan Pie in Pumpkin Shells
Peppery Pumpkin Soup
Pumpkin-Cider Bread
Pumpkin Bread
Pumpkin Cobbler
Pumpkin Cookies
Pumpkin Corn Bread
Pumpkin Dessert
Pumpkin Marble Cheesecake
Baked Pumpkin Mousse
Pumpkin Muffins
MAPLE PECAN PIE IN WHEAT-FLAVORED CRUST
Magic Apples Recipe
Old Witch's Magic Nut Cake
"SPOOKY GRAVEYARD" BROWNIES
SPICED CARROT AND ORANGE SOUP
Soothsayer's Sliced Apples
Samhain Sweet Potatoes in a Pumpkin Shell
Pan de Muerto, "Bread of the Dead"
Hallowmas Cakes
Herb Dumplings
Hot Double Apple Punch
Jack-o'-Lantern Cake
Jack-o'-Lantern Cake
JACK-O'-LANTERN DESSERTS
LEEK AND CORN STUFFED PEPPERS
Legendary Oven Hash
Spooky Sugar Cookies
Festival Fruited Ribs
Fresh Apple Pound Cake
Fruit Drink Spritzer with Wiggle Worm Ice
Crunchy Donut Eyeballs
Crescent Cakes
DINNER-IN-A-PUMPKIN
Earth Magic Baked Apples
Eerie Icing
Fried Cornmeal Mush
Zombie Zucchini or Pumpkin Blossoms
Creepy apple dumplings
A Creepy acorn Squash and Sweet Potato Soup
All Hallow's Eve Cakes
Traditional Pumpkin Pie
APPLE BUTTER
Apples in Pajamas
Baked Yam and Squash
Bewitching Apple Pancakes
Yowlin yams and apples
Witches Apple Pudding
Scary Sweet Potato and Tomato soup
Bread of the Dead
Candied Squash Ring
Corn-n-Cabbage Combo
Carrot and Butterbean Soup
arrot Cake with cream cheese frosting
Ghost Cookies
GHOSTS ON BROOMSTICKS
Gnarled Witches Fingers
GLAZED BUTTERMILK APPLE POUND CAKE
GRILLED FIGS
Black Cat Cookies
Clear-Sight Carrots
Cranberry-Pumpkin Cookies

Samhain Living

Recipes by Crimsonwolf

Pumpkin Pot Pies
6 sugar pumpkins or acorn squash (1 to 2 pounds each)
Salt and ground black pepper
6 tablespoon butter
6 tablespoons all-purpose flour
3 cups canned chicken broth
8 ounces frozen mixed vegetables
8 ounces frozen pearl onions or chopped onions
4 cups cooked chicken, cut into bite-size pieces
1 tablespoon dried thyme
1 tablespoon dried leaf sage
2 tablespoons finely chopped fresh parsley
1 refrigerated pie crust
1 egg beaten with 1 tablespoon milk for egg wash
1. Preheat oven to 375(o)F. Slice tops off pumpkins. Remove seeds and pulp.
Sprinkle insides of pumpkins with salt and pepper. Place pumpkins cut side
up on a baking sheet. Cover pumpkins tightly with foil. Bake 25 to 30
minutes or just until skin is easily pierced with knife. Remove from oven.
Reduce oven temperature to 350(o)F.
2. Melt butter in large saucepan over medium heat. Add flour; cook and stir
1 minute or until well blended. Add broth; cook and stir about 5 minutes or
until mixture is thick and bubbly. Add vegetables, onions, chicken and
herbs. Season with salt and pepper. Remove from heat and divide mixture
evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
3. Unwrap pie dough and place on lightly floured work surface. With sharp
paring knife, cut twelve 6-inch-long, 1/2-inch-wide strips; roll dough
strips to resemble tendrils. Cut small leaf shapes; with back of knife,
gently press lines into leaf to resemble veins.
4. Use egg wash as glue to attach dough strips, twisting gently to form
coils. Attach leaves. Brush all decorations with egg mixture. Return
pumpkins to oven and bake about 30 minutes, or until pie dough is golden
and filling is hot and bubbly.
Makes 6 servings

Crimsonwolf

Where instinct is wiser....