ingrediants: 2 cans of pumpkin ( or 4 cups of pumpkin), 2 eggs, flour, cream or milk, sugar, nutmeg, cinnimon, salt, butter or oil, pinenuts, and molasses or cane suryp.
* To make candied pine nut, set oven to broil, mix pinenuts in a bowl with one to two tablespoons of molasses or cane suryp (depending on how many pinenut you use),pine nuts should be coated but not dripping. Then brush on oil or butter over pinenuts - place on oiled or buttered cookie sheet - bake until brown on top, turn pine nuts over and toast on other side.
** For pumpkin pie, use 2 cans of pumpkin and mix with 1/2 cup of flour, and two eggs, and 1/4 cup of cream or milk. Add 1 cup of sugar, one table spoon of nutmeg, a teaspoon of salt and a dash of cinnimon. mix well, pour in pie crust - bake in oven on about 325 degrees for about 15 to 20 minutes.
***top pie with candied pinenuts and bake pie for 5 to 7 minutes.
( you can also place candied pinenuts in a ziplock bag and smash with a hammer to make a crushed candied pinenut topping)
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