Maple Pumpkin Pie

1 16 ounce can solid pack pumpkin, or use about 2 cups of cooked pumpkin
1 cup evaporated milk
3/4 cups maple syrup
3 eggs, slightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon rum extract(optional)
Pastry for a single 9-inch pie crust

Place the pastry into a 9-inch pie plate. Combine remaining ingredients in a large bowl; beat until well blended. Pour into prepared pastry. Bake at 400 degrees F for 45 minuts or until knife inserted near center comes out clean.

Strawberry Pie

I modified this recipe a little from the one in the Country Gardens Spring 2008 issue. We thought it was delicious. Next time I make it, I will probably use more strawberries.

1 cup sugar
5 tablespoons cornstarch
1 1/2 cups water
1 3-oz package strawberry gelatin
3 1/2 + sliced or chopped strawberries
2 9-inch graham cracker pie shells (or homemade)
1 8-oz package cream cheese, softened
1 14 oz can sweetened condensed milk
1/4 cup lemon juice
1 1/2 pints heavy cream, whipped and sweetened to taste
sliced strawberries and/or mint leaves for garnish

In a large saucepan, combine sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add gelatin. Cook about 1 minute more. Let cool for 15 minutes. Stir in 2 1/2 cups strawberries (this is where I would add more). Cool 15 minutes. Pour evenly into pie shells. Cover and chill3 hours or until set.

Mash the remaining strawberries. in a large bowl, beat cream cheese with an electric mixer until smooth. Beat in condensed milk, then lemon juice. Fold in the mashed strawberries and whipped cream. Spread cream cheese mixture over the gelatin layer in the pie shells. Cover and chill 1 to 24 hours. (the crust just gets soggy if it sits longer, it's still good though)

Garnish pies if desired with sliced strawberries and mint sprigs. 16 servings

You could also layer this in a 13 x 9 inch pan with a homemade crust.