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In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper. Beat in eggs, cream, half and half and bourbon. Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until set.
Serve warm with cinnamon ice cream.
Pumpkin seeds are a bonus product when baking a pie from scratch. When toasted with a touch of salt they provide a good on-the-run, jawbreaker kind of snack.
Pumpkin growing contests offer financial rewards for the keen gardener.
With just the right weather conditions, your pumpkin might break Keith Chappells Canadian pumpkin record of 633 pounds. Chappell grew his pumpkin in Upperville, N.S. in 1998. Paula Zehr grew a 968-pound wonder in Lawville, N.Y.
If you want to grow a huge pumpkin, follow these steps as per Don Langevin, at www.backyardgardener.com .
Soil topped with organic matter will assist any seed, as pumpkins consume not only the usual plant nutrients, but also trace elements including calcium and magnesium.
Langevin recommends cow manure as fertilizer, to obtain a soil pH level between 6.5 and 6.8. He also suggests a prepared area approximately 30 feet in diameter on which to grow the pumpkin.
When seeding pumpkins indoors, ensure the seeds are planted with the pointed end facing down. Then transplant them once leaves sprout, usually within seven to 10 days.
As with most plants, a mini greenhouse will protect your emerging Jack-O-Lantern.
Lastly, pumpkin butter is a sumptuous offshoot of the most popular Thanksgiving dessert. Made from cinnamon, spice and pumpkin pulp, its secret ingredient is apple juice.