The ultimate in frugal gardening, reaping a harvest you didn't have to sew, water, weed or mulch. I had a crop of watermelons that way once. Don't know where the seeds came from, but the vines were so huge the melons were actually about 22" long by the time I realized they were there. I think we got a dozen nice ones that year. Cheryl

Never made a pumkin pie with squash, any different? How do you freeze safely? I usually freeze the ready punkim and just thaw when needed.

Billie

One can substitute squash for pumpkin in the recipes. They are not quite as strong a flavour, but with the spices, it works.

Here is my grandma's recipe modified by myself to use REAL maple syrup. It is more of a custard and not as thick and paste-like as most pumpkin pies. There are people who HATE pumpkin pie, who actually love this one, - probably for that very reason.

GrandmaÂs Pumpkin Pie makes 2 9 " pies

2 cup: rich whole milk
2 large beaten eggs
1 ½ cups canned pure pumpkin
1 cup maple syrup
2 Tbl melted butter or margarine
½ tsp ground cinnamon
¼ tsp nutmeg
½ tsp ground ginger
½ tsp salt
Two 9-inch unbaked pie shell
Put milk, eggs, pumpkin, syrup, cinnamon, ginger, nutmeg and salt in blender. Process at medium speed until blended. Pour into pie shell.
Bake in preheated 400F oven 10 minutes. Reduce heat to 350F. Bake 35 minutes, or until centre is still soft but no longer jiggly. Cool to room temperature. Refrigerate to firm up before cutting.