---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Desserts, Pies
       Yield: 12 servings
   1 1/4 c  All-purpose flour
     1/4 c  Sugar
     1/8 ts Salt
       5 tb Unsalted butter
       1 lg Egg
       1    Fresh pumpkin, about 2
            -pounds, OR 1 can
            Solid-pack pumpkin (1 pound)
     1/4 ts Salt
     2/3 c  Sugar
       1 ts Grund cinnamom
       2 lg Eggs
       1 c  Almonds, ground
     1/2 c  Yellow cornmeal
     1/2 c  Candied orange peel
       4 tb Unsalted butter, melted
   For the Pasta Frolla:  Combine the dry ingredients and mix well. Rub in the
   butter until it is absorbed, making sure the mixture remains cool and
   powdery and does not become pastry.  Beat the egg and stir in with a fork.
   Continue stirring until the dough holds together, then knead it briefly,
   just until smooth.  Shape into a disk, wrap in plastic, and regrigerate for
   at least 1 hour, or until firm.
   For the Pumpkin Filling:  Cut the pumpkin into 2-inch dice, scrape away the
   filaments from the inside and peel off the skin.  Steam the pumpkin over
   simmering water for about 40 minutes, until it is tender.  Puree the
   pumpkin in a blender or a food processor fitted with a metal blade; cool.
   If the pumpkin puree is excessively watery, cook it, stirring constantly,
   over medium heat, preferably in a nonstick pan, to dry it out before
   Measure 2 cups of the pumpkin puree (a little more or less won't matter)
   into a large mixing bowl.  Whisk in the salt, sugar, cinnamon, and eggs,
   one at a time.  Combine the ground almonds and cornmeal and stir into the
   pumpkin mixture.  Place the candied orange peel in a strainer, rinse under
   cold, running water, and chop it finely with a sharp knife.  (Oil the blade
   of the knife to prevent it from sticking to the peel.) Stir the chopped
   peel into the filling, then fold in the melted butter.
   To Assemble the Pie:  Roll the dough out on a floured surface into a large
   disk, about 14 inches in diameter.  Fold the disk of dough in half and fit
   it into a buttered 9-by-2-inch deep layer cake pan. Press the dough against
   the bottom and sides of the pan and trim the edges so they are even with
   the top of the pan.  Pour in the filling and spread it evenly.  The filling
   will be about 1/2-inch lower than the top of the pan.  Fold the excess
   dough at the rim inward so that it makes a border about 1/2-inch wide at
   the edge.
   Bake the pie in the lower third of a preheated 350 F oven for about 45
   minutes, until the filling is set and the dough is a light golden color.
   Cool the pie in the pan on a rack.  When the pie is completely cooled,
   place a flat plate or pan on top and invert.  Lift off the baking pan and
   replace it with a platter.  Invert again and remove the top plate or pan.
   Keep the pie loosely covered at room temperature before serving.
   Makes 10 servings.
   Nutrition Information per Serving: 358 Calories, 7 g Protein, 20 g Fat, 16
   g Saturated Fat, 41 g Carbohydrate, 112 mg cholesterol, 105 mg Sodium
   [THE WASHINGTON POST; Ocober 31, 1990]
   Posted by Fred Peters.