Filling:
3 eggs
1 c. sugar*
1 1/2 t. cinnamon
1/2 t. allspice
1/2 t. ginger
1/2 t. salt
1 can (15-oz.) solid-pack pumpkin
1 can (15-oz.) evaporated milk
Whipped topping, cinnamon for garnish

Place nuts in a food processsor or blender and process until finely ground. In a large bowl, combine the nuts, flour, ginger and salt. Cut in the shortening until mixture is crumbly. Gradually add the water and lemon juice, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate. For the filling, beat the eggs, sugar, spices and salt until smooth in a large bowl. Beat in the pumpkin and slowly beat in the milk. Pour into the crust. Bake at 400 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent burning if needed. Cool and garnish with whipped topping and cinnamon.

*If you truly want complex Yankee flavors, use 1 c. pure maple syrup in this recipe. Or, take 2 c. apple cider and boil it down to 1 cup and use instead of sugar. Absolutely fantastic tasting.

Yankee au gratin

I am calling it this because if I called it the way I should (turnip-potato au gratin) you would never try it. But this dish is simply great tasting, even if turnip isn't your favorite vegetable. The cheese and potato over-shadow the turnip and make it much more pleasant to admire.

6 potatoes, peeled and thinly sliced
4 onions, peeled and thinly sliced
1 lb. turnip, peeled and thinly sliced (the same size as the potatoes)
2 c. shredded maple-smoked gouda or maple-smoked Cheddar cheese, divided*
2 T. flour
1 t. salt
1/2 t. black pepper
3 c. heavy whipping cream

Layer the potatoes, onions, turnip and 1 c. of the shredded cheese, on top, in a greased 13 x 9-inch square baking pan or casserole dish; set aside. In a small saucepan, combine the flour, salt and pepper and gradually whisk in the cream. Bring to a very slow boil, stirring frequently. Remove from the heat and pour over the vegetables. Sprinkle with remaining cheese.

Cover and bake at 375 degrees F for 30 minutes. Uncover and continue baking for another 20-25 minutes or until vegetables are tender and the top is golden brown.

*You can find these cheeses in supermarkets anywhere. Vermont has many creameries and cheese houses that specialize in cheeses such as these.