This past fall, around the holiday season as I was shopping in one of the larger supermarkets in our area, I came upon an average size, average looking pumpkin pie. The only thing that was not average was the price--$6.99. I was incredulous. Pumpkins are the only vegetable that I know of that are in such surplus we can carve them up and then throw them away.

If you agree with me that supermarket pies resemble damp cardboard in taste and caviar in price then let’s make our own cheaper and tastier pumpkin pie.

The most important ingredient, the pumpkin, comes in many shapes, sizes and varieties. Also, many people make “pumpkin” pies from sweet potatoes, yams and various other kinds of squash. Don’t be misled. For me there is only one kind of pumpkin (cucrbita maxima), that makes the tastiest pie. The variety, Rouge Vif D’Etampes is a French variety, also known as “Cinderella” and has been sold locally by Laymon Produce., “Rouge Vif” means vivid red, and this describes this tasty squash.

Probably the reason this pumpkin is not too well known is that it grows more flat than round, and thus is not a “carver”. It grows in the 10-15 lb. range, but less is better, as you only need one pound of the flesh per pie. After cutting a pumpkin, wrap it in a plastic storage bag and place in the refrigerator, they will keep for several weeks.

A word about preparing the cut pumpkin. Most cookbooks advise you to remove the seeds and pulp from inside the pumpkin. However, I only remove the seeds, and leave the pulp, as it has the best pumpkin taste. Roast and salt the seeds for a delicious snack. When removing the rind, cut as shallowly as possible in order to retain fiber, which helps the overall consistency of the finished pie.

When processing my pumpkins, I remove seeds and rind and separate into one pound packages in gallon storage bags. These packages are microwaved, open for 5-6 minutes. Then cooled, resealed and frozen. In the future, when the package are thawed for use in pies, pour off excess juice, as it only dilutes the pie.

Oil pastry makes 2 bottom or 1 double crust pies. Sift together 2 cups all purpose flour and 1 1/2 tsp. salt. Combine, but do not stir 1/2 cup oil with 5 tbl. cold water. Combine all at once with the flour mixture. Stir lightly with fork. Then form into 2 balls. Place two 12 inch squares wax paper onto dampened table (won’t slip). Roll out one ball n each, until edge of circle reaches edge of paper. Invert one crust over deep dish pie pan and remove wax paper. Roll second crust and freeze or make 2 pies.

Pumpkin Pie: Place into a blender or food processor the following: One pound seeded and skinned pumpkin microwaved until tender (5-6 min). One can (12oz) evaporated milk, 2 eggs, 1/2 cup sugar, 1/4 cup brown sugar, 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1/4 tsp. ground ginger, 1/8 tsp. ground cloves, 1/2 tsp salt. Pulse until mixture is well blended. Pour slowly through slotted spoon (to retain foam) into a deep dish pie crust. I bake this at about 400ź for 38 minutes or until a thin knife, inserted one inch from edge comes out clean. Serve hot with your whipped topping.

Pat Biggerstaff is the gardening columnist for the Daily News. She lives in Middlesboro. To comment or suggest topics for future columns, e-mail editor@middlesborodailynews.com.