Posts Tagged ‘pumpkin’

16
Oct

Pumpkin Pie!

Written by Sarah. Posted in baking, cooking, CSA, food, recipe

I recently received two gorgeous pumpkins in my CSA. I was so excited because I’ve always dreamed of making a pumpkin pie from the real thing instead of opening a can! I’d never done it before because I’d always been nervous about picking the proper kind or messing up the process.

pumpkin pie

So I turned to one of my most trusted resource when it comes to food: Alton Brown. You can watch the pumpkin pie episode of Good Eats on Amazon instant. Watching Alton go through the process of making pumpkin puree made me feel totally confident (I mean, it’s actually ridiculously simple so no need to worry) and ready to tackle a pie.

pumpkin pie

It was so delicious that I’ve made a couple and played around with the recipe. Here’s my take on Alton’s pumpkin pie.

Pumpkin Pie from Scratch

for crust
6 oz of gingersnaps
1 tablespoon light brown sugar
2 teaspoon ginger
2 oz unsalted butter, melted

for filling
16oz pumpkin puree
3/4 cup half and half
1/2 teaspoon kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 cup light brown sugar
2 large eggs
1 egg yolk

Directions
Preheat oven to 350 degrees F.
Crust: In a food processor, combine gingersnap cookies, brown sugar, and ginger until cookies are finely chopped. Drizzle in melted butter and pulse to combine. Press into prepared pie pan. Bake on top of a cookie sheet for 10-12 minutes. Cool before filling.
Filling: Bring pumpkin puree to a simmer in a small saucepan for 3 minutes until thick. Add half-and-half, nutmeg, cinnamon, and salt. Return to a simmer then cool for 10 minutes. In a large bowl, whisk eggs, yolk, and brown sugar together until creamy and smooth. Add cooled pumpkin mixture. Carefully pour filling into pie crust and bake for 45-50 minutes, the middle will jiggle a little.

I loooved the pure pumpkin taste that came from the real deal. The canned stuff needs so much cinnamon and clove, etc, just to give the illusion that it’s pumpkin. This pie tastes like pumpkin first and spices next which I really life. Besides, the crunchy crust gives a is a zesty companion to the mild filling.

Best of all, the pumpkin puree freezes really well. I’ve already got a few bags ready for Thanksgiving and maybe even Christmas (if I can resist that long!). I don’t think I’ll ever go back to the can again!

What do you think? Have you ever cooked with real pumpkin? What’s your favorite pumpkin pie recipe?

ps. Some pumpkin yarns!

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18
Sep

Pumpkin Spice Yarn

Written by Sarah. Posted in DIY, food, holiday, knits, life, photos, Rhinebeck, want, yarn

Once the weather gets the slightest bit of chill in it, I am craving pumpkin. Pumpkin soup, pumpkin coffee, pumpkin pie. From September 1st to December 1st, I am annually on a mission to ingest as much pumpkin as possible.

Maybe this season we can wrap ourselves in pumpkin-colored sweaters, too! Here are some spicy, warm, and sweet yarns in your favorite flavor!

PUMPKIN

 

1. Brooklyn Tweed Shelter in Embers
2. Juniper Moon Farm Yearling in Butternut
3. Quince and Co Puffin in Nasturtium
4. Luna Grey Fiber Arts Orion in Pumpkin
5. Jill Draper Makes Stuff Mohonk in Rust

I’d love a big cowl or maybe a pair of mittens in pumpkin. But a wooly pair of socks sound nice too! There’s just too much pumpkin and not enough time.

What’s your favorite pumpkin treat for the fall?

ps. The winners of the #kollabsockalong were announced yesterday! Congratulations and thank you to everyone who participated!

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30
Nov

Pumpkin Spice Cookies

Written by Sarah. Posted in baking

I tried this recipe for Pumpkin Cookies with Brown Butter icing last week and I think it might be the best thing I’ve ever baked. It’s a Martha recipe so it’s great but it was so simple to make and I was knee deep in cookies!

Next time, for sure, I’m going to make half the amount of icing and I will probably try to assemble them like whoopie pies since those are adorable and the cookies were moist and cakey like the sandwiches. I didn’t have enough evaporated milk so I used a splash of soy milk in the icing. It worked great.

I wish I could be baking now but with Chanukah coming up quickly, I’ve got to get my gifts knit and wrapped in just 5 days!

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