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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PUMPKIN PITA (PUMPKIN SHEET PIE)

From: Pam Lagios, Holy Cross Greek Orthodox Church, Mt. Lebanon
Primary category: Appetizers

Ingredients

1 quart milk
1/2 cup cream of rice
2 cups sugar
2 TBS butter
1 can pumpkin - 15 oz.
4 beaten eggs
2 tsp pumpkin pie spice
2 sticks butter
1 pound filo dough

Procedure

Cook the milk, cream of rice, sugar and 2 TBS of butter until thick, stirring constantly. Remove from heat and let cool slightly. Fold in the pumpkin, eggs and spice.

In a 9" x 13" pan layer 1/2 lb of the filo, buttering each sheet well. Pour pumpkin mixture over. Layer the other 1/2 lb. of filo over, making sure to butter each sheet well. Score the top into 16 or 20 pieces. Bake for one hour at 350 degrees until the top is golden. Dust top with confectioners sugar before serving.

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Pumpkin Pita (Pumpkin Sheet Pie) - NOTES

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Pumpkin Pita (Pumpkin Sheet Pie) - REVIEWS

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