Too many cooks

Ever since reading of it in a magazine, I've taken pictures of my children helping me cook some of our family's favorite recipes, with the idea of giving them illustrated cookbooks when they grow older.

Today's subject: Fresh pumpkin pie

Today's helper: Elise

"Baker in training," says her apron.

Yes, we're still working on the training part.

Today's morals: Elise's feelings matter most. Grabbing the camera is a great calming device. "We'll laugh about this before you know it," I said. Amazingly, the bowl landed on its bottom! And we had it all cleaned up in time for Jeff to come home from work, only to be sent right back out the door to buy a pie for the ward party tonight.



Pumpkin pie (or winter squash)

1 1/4 cup fresh pumpkin or winter squash (butternut, banana, etc.) cooked and pureed
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon flour
2 eggs, beaten
1 cup evaporated milk
1/2 teaspoon vanilla
Pastry for 1 9-inch unbaked pie crust.

Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs and mix well. Add evaporated milk, water and vanilla; mix well. Pour into pastry lined pan. Bake in preheated 425 oven for 15 minutes. Reduce heat to 350 and bake 45 minutes longer or until set.