Roll out pie dough and line a 9- or 10-inch pie pan. Cut the pumpkin in half, remove the seeds, and place the halves face down on a greased cookie sheet. Bake at 350? for 40 minutes, or until tender. Cool, then scoop out the meat, and mash or puree it.

Beat the eggs and sugars. Blend in 2 cups of the puree and the rest of the ingredients. Pour into the pie crust. Bake at 450? for 10 minutes, then reduce to 350?. Bake for another 50 minutes, or until the pie sets. Cool, then slice.

Serves 6 to 8

FROZEN GRAPE PUREE

Wash and stem Concord grapes. In large kettle, heat grapes 8 - 10 minutes at low temperature to loosen skins (not over 145 degrees). DO NOT BOIL. Put through food mill or wide mesh strainer. Discard skins and seeds. Pour puree in glass jars, leaving 1/2 to 1" head space. Seal, label, date and freeze. Recommended storage time is 6-8 months.

Note: Puree may develop gritty texture after long freezer storage. This will disappear when you heat it lightly.

GRAPE TABLE SYRUP
• 1 ¼ cups Grape Puree
• 1 ½ cups sugar or honey
• ¼ cup corn syrup
• 1 tbsp. lemon juice

Combine all ingredients in heavy pan, bring to a rolling boil; boil 1 minute (counting time after mixture comes to a boil that cannot be stirred down). Remove from heat, skim off foam. Pour into ½ pt. glasses. Cool, cover and store in refrigerator.

Makes 1 pt.

NOTE: Serve with pancakes, biscuits or over ice cream or vanilla pudding.

Georgia Peacock, Dryden