1/3 cup butter or margarine, melted
1/3 cup chopped onion
1 cup sugar
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (15 ounce) can whole raw pumpkin puree
1 (15 ounce) can water chestnuts - drained, rinsed and coarsely chopped
1 egg
1 cup milk
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round crepe pan or pie pan.
In a small mixing bowl, cream together butter, 1/3 cup chopped onion, 1/3 cup sugar, the flour, & baking powder until smooth. Mix pumpkin, water chestnuts, egg, and milk; pour mixture into pastry blender or blender. Blend fresh strawberries and pour mixture over cream cheese mixture.
Pour batter into prepared pan. Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of pie comes out clean. Brown fizz when touching, and simmer for 10 minutes.
Return fizzed pastry onto pan. Garnish with fruit and sliced almonds. Serve before serving.
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