For Kortirion. But really, everyone should make this as it is the finest pumpkin pie in the world. It is the only thing I make for which I claim that.

Dang. Now I want one. Or two. Or three.

Pumpkin Pie

1 regular size can plain pumpkin
3/4 cup sugar
2 eggs
1 cup cream or half and half - it has to be one of these do not bother with anything else
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon each: ginger, cloves, allspice
grating of nutmeg/tiny pinch

Blend all ingredients together. Bake about 45 minutes - 1 hour at 375 degrees. Outside will look like it is setting, center will remain jiggly.

Can make as a custard w/o crust very nicely.

If crust edges brown too fast, cover with foil.

This is the recipe I base all the fruit gelato on. I never use that much sugar. Also, depending on the tasting, I tend to use less water. And I do not measure anything anymore. For the red plum and raspberry I used a bit more cream (actually a blend of maybe 1/3 cream and 2/3 half and half since that is what I had around).

Gelato
1 pound fresh berries
1 1/2 cups granulated sugar
1/2 cup cold water
1 tbsp lemon juice
1/2 cup whipping cream

Rinse and hull berries, if necessary, and drain well. If using strawberries, slice in half. Place berries, sugar, water and lemon juice in bowl of food processor and process until liquid and smooth. If using berries with large seeds, press mixture through sieve with medium holes to remove seeds. Whip cream until slightly thickened (it should be consistency of buttermilk). Add to berry mixture and pulse or stir until thoroughly blended. Freeze in ice cream maker according to manufacturer's directions until texture is compact but creamy.

Serve immediately or scoop gelato into lidded container and store in freezer for up to 1 month. For best eating quality, serve within 3 to 4 hours after it's made.

Makes about 10 1/2-cup servings.