1 cup fresh pumpkin puree or 1 cup solid pack canned pumpkin
1 cup sugar
1/2 cup skim milk
2 eggs, slightly beaten
1/4 cup vegetable oil
1/2 cup each: chopped pecans and black walnuts (may substitute raisins or any combination to equal one cup)
Preheat oven to 350°F.
Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg.
In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well.
Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.
Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan or two 7-1/2 x 3 3/4 inch loaf pans, may use aluminum pans.
Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.
Pastry for nine-inch single-crust pie or one frozen pie crust
For pie filling, in a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Mix well. Add eggs, one at a time beating lightly with a rotary beater after each addition. Stir in sour cream and milk. Mix well. Set aside.
For nut topping, in a medium bowl combine brown sugar and melted margarine or butter. Stir in chopped hazelnuts or pecans.
Line a nine-inch pie plate with pastry. Bake at 350°F for 10 minutes. Remove and pour the filling into the pastry shell. Sprinkle evenly with nut topping.
To prevent over browning, cover the edge of the pie shell with foil. Bake at 375°F oven 25 minutes. Then remove foil and continue to bake about 20 minutes more or until center appears nearly set when shaken. Cool on a wire rack. Serve chilled. Refrigerate leftovers for up to 3 days.
