Pumpkin Pie Made with Love

A small pie pumpkin after roasting

Back in October, I roasted a few pumpkins and made puree (see Roasting Life's Pumpkins) in anticipation of making the Resident Dragon's favorite pie for Thanksgiving.  Well, Thanksgiving is here and it's time to put that pumpkin puree to good use.

I froze the pumpkin in 2 cup bags which should be just about the right quantity for a pie.  I've adapted a recipe from Yvonne Young Tarr's The Farm House Cookbook.

Pastry for 2-Crust Pie

Homemade pastry is easy!

2.5 c. unbleached all-purpose flour
1.25 t. salt
1 cup (scant) cold butter, cut into small cubes
1/2 cup (maybe a bit more) ice water

Mix together the flour and salt, then cut in the butter until the mixture resembles corn meal with a few pea-sized pieces.  Stir in ice water with a fork, but do not add too much.  It should still look somewhat dry.  Form into 2 dry balls, and wrap each in plastic wrap.  Refrigerate for 15 minutes or so before rolling out on a lightly floured cloth to a 1/8 to 1/4" thickness.  Prepare two 8" pie plates and line with pastry.  Set aside to make filling

Pumpkin Pie Filling

The pumpkin puree is more yellow
 than I expected

2 cups pumpkin puree
1.5 c. light brown sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
5 eggs
3 cups milk

The brown sugar turns dark in the batter

The batter seems very thin but firmed up.

Preheat oven to 400 degrees.  Mix together puree, brown sugar, salt, cinnamon, and ginger.  Add eggs and mix well.  Change mixer to lowest speed, and add milk very slowly, as though making mayonnaise, until all is incorporated.  Mixture will be thin.  Divide between prepared pastries.  Bake approximately 1.5 hours or until knife inserted into center comes out clean.  Allow to cool before serving.  Makes 2 8" pies.

The Resident Dragon, who is a pumpkin pie epicure, lurked around the kitchen until the pies were ready.  It was worth all the effort to see him enjoy the home-made treat.

Love does come in all shapes and sizes--and flavors.

Happy Thanksgiving!

What's cooking in your kitchen?

The pie puffs up right at the end.

Savory Home Made Mac and Cheese

With everyone's busy lifestyle, it's easy to become reliant on fast food.  It's not necessary, especially when comfort food is so easy and quick!

Home Made Mac and Cheese

16 oz. Kroger Nice-n-Cheesy (yes, it is better than Velveeta)
8 oz. evaporated milk
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon freshly grated nutmeg
12 oz. small shell noodles
1 teaspoon salt

Fill stock pot with water and bring to a boil.  Add noodles and salt and stir.  Cook until al dente.

While the macaroni is cooking, cut the cheese into 1" cubes.  Put the cheese, the milk, the onion powder, and nutmeg into a covered casserole and microwave for 5 minutes, stirring occasionally until smooth.

When noodles are cooked, add to cheese mixture, coating evenly.  Sprinkle paprika over top.  This is ready to eat now or can be browned in the oven at 350 degrees.

For a one dish-meal, add meat (ground beef, leftover roasted meat, bacon, even franks!) and a colorful vegetable (English peas, chopped sweet peppers, carrot).   Use your imagination!