Syndicated Features: Creamy Pumpkin Pie, Pear Cider, and Cone Kite

Short pieces on creamy pumpkin pie and pear cider are among the stories originally presented in MOTHER EARTH NEWS that newspapers around the U.S. have picked up as syndicated features.


| September/October 1978



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Newspapers liked our recipe for creamy pumpkin pie enough to make it a syndicated feature.


ILLUSTRATION: KIM ZARNEY

Over the past six years over 100 newspapers have run stories from MOTHER EARTH NEWS as syndicated features. Here are three.


Creamy Pumpkin Pie

The autumn nip in the air says we're going into pumpkin season, which means that you oughta know how to put together a rich, creamy pumpkin pie. The following recipe was originated by E. Frances Kuntz, an Indiana farm wife of Swiss ancestry (and you know what good cooks the Swiss are). As far as I can tell, it's never been beat. You'll need:

1 cup granulated sugar
a pinch of salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup canned pumpkin (solid pack)
2 eggs (beaten)
1 cup sweet cream (at least 30% butterfat)
1 tablespoon melted butter 

Starting at the top of the list and ending with the tablespoon of butter, mix the ingredients in the order given and pour the filling into a nine· inch pie pan lined with an unbaked pie shell. Bake at 425°F for 45 to 50 minutes — or until the middle puffs up or a knife inserted in the center comes out clean. Cool on a rack and serve with Sunday dinner or as a snack after the spooks have gone home on Halloween. This special recipe also makes a memorable pie for closing out


Pear Cider

It's not that I'm "agin'" progress, you understand, but I do hate to see our culture lose some of the really good old-time pleasures in its headlong rush "forward."

How long has it been, for instance, since you've enjoyed a tall, cool glass of perry? Probably quite a spell. As a matter of fact, I doubt if you've ever heard of the drink, let alone savored it.

More's the pity. Once you've smacked your lips over a big mug of pear cider, you'll know why Great-grandpa often preferred to sip this thirst quencher instead of a similar liquid squeezed from apples.





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