Pumpkin was considered "fit only for peasants" by Europe. But, early colonists soon overcame their prejudice, and pumpkin became almost a daily staple in the New World. Pumpkin was sometimes the difference between survival and starvation Recipe: 2 cups mashed cooked Pumpkin (or 16oz canned Pumpkin) 3/4 cup of sugar 2 teaspoons of ground cinnamon 3/4 teaspoon of ground nutmeg 1/4 teaspoon of ground cloves 3 eggs lightly beaten 1 cup of cream (or 1 can of condensed milk) 1 unbaked 9 inch pie shell Instructions Preheat oven to 425°F. Whisk pumpkin, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. Sweet Potato Pie Everybody loves sweet potato pie; Especially, the people in New Amsterdam. Sweet potatoes were easy to grow and stored well through the winter months. INGREDIENTS 1 pound sweet potato 1/2 cup milk 1/2 cup butter, softened 1 cup white sugar 2 eggs 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 ¼ teaspoon vanilla extract 1 (9 inch) unbaked pie crust DIRECTIONS Boil sweet potato whole in skin for 40 to 50 minutes, or until soft when poked with a fork. Run cold water over the sweet potato, and peel the skin. Cube sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, vanilla and cinnamon. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F for 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools. Serve warm. Shoofly Pie Shoofly Pie is probably the most famous Dutch Pennsylvanian recipe. Recipe: 1 ½ cups all-purpose flour ½ cup sugar ¼ teaspoon baking soda ¼ cup butter ½ cup light molasses ½ cup hot water ¼ teaspoon baking soda 1 unbaked 8-inch pie shell Instructions Thoroughly stir together the flour, sugar, ¼ baking soda. Cut in butter until mixture is crumbly. In a separate bowl, stir together molasses, hot water and ¼ teaspoon baking soda. Pour 1/3 of the molasses mixture into the pastry shell. Sprinkle with 1/3 of the flour mixture. Bake at 375 for 45 minutes. Cool and serve. Apple Pandowdy Deep Dish Apple Pie was a favorite in the new world. As American as Apple Pie. Traditionally the crust was broken up and stured in with the pie filling when served Recipe: Pastry for 2 crust 9 inch pie 1/4 cup of butter 1/2 cup of sugar 1/2 teaspoon ground cinnamon 1/3 teaspoon ground nutmeg 12 sliced peeled apples 1/2 cup of molasses 1/4 cup of water 1 stick of butter 1/2 teaspoon of Salt Instructions Core, peel and slice apples. Mix together the nutmeg, cinnamon, molasses, sugar, salt and apple slices. Add 3 tablespoons of melted butter and 1/4 cup of water. Mix well and let rest. The pastry should be rolled out into a 12 x 12 sheet brushed with butter and then folded in half and roll out again. Brush with more butter and repeat folding and rolling. Chill and let rest in refrigerator for 10 minutes. This makes the pastry very crusty and flaky. Place the apple mixture in a deep 10 inch pie dish that is at least 2 inches deep. Place pastry over the top and tuck in the edges between the mixture and the sides of the dish. Bake at 425F for 10 minutes. Remove the pie and cut the crust and mix in with the apples slightly. Return pie to oven for 15 minutes more. Serve warm