Pumpkin Pie

Oh no. I typed up this recipe. And then accidentally ate all the pie before taking a picture!! Oooops. I feel bad stealing the picture from the blog the recipe is from, so, click the link below to see pictures!!

----------------------------------------------

Like everyone else, I made a pumpkin pie on Thanksgiving. This pie turned out perfect--light and fluffy and not very sweet. Definitely a keeper recipe! (Adapted from here)

this pie crust, but with pecans instead of walnuts

2 large eggs

1/2 cup packed dark brown sugar

3/4 cup heavy cream

1/2 cup skim milk

1 15oz can pumpkin

1 tsp cinnamon

3/4 tsp ground ginger

1 tsp allspice

dash of salt

2 tablespoons melted, unsalted butter

1. Set a rack in the middle of the oven and heat the oven to 375 degrees F. Line a 10-inch pie pan (the deeper the better) with crust. Bake the empty crust for 10-15 min.

2. Whisk the eggs in a large mixing bowl until they are blended. Stir in the brown sugar, cream, milk, pumpkin puree, cinnamon, ginger, allspice and salt. When they are blended, stir in the melted butter and pour the filling into the pie shell.

3. Place the pie in the oven and decrease the temperature to 350 degrees F. Bake for 50 to 60 minutes, until a toothpick poked into the center of the pie comes out clean. Set the pie on a rack to cool. This pie tastes great cold, room temp, or warm, with whipped cream or vanilla ice cream.

Non-pie uses for Pumpkin

Pumpkin Biscotti
How could you not cook pumpkin between Halloween and Thanksgiving? With all the extra pumpkin we had, I also opted to make pumpkin biscotti, using Elise's recipe. I made the following substitutions:

1/2 cup brown sugar for the 1 cup sugar
1.5 tsp pumpkin pie spice for the cinnamon, nutmeg, cloves, and ginger
no vanilla extract because I didn't have any

I also extended the baking time, because the biscotti came out still moist/chewy, but it was really good with the pumpkin jam that will be featured in the next recipe. :)

Pumpkin Bread
My friends are oddballs and had a potluck dinner for Halloween. I decided to make pumpkin bread, using Elise's recipe. The only difference was that I used 1.5 tsp pumpkin pie spice instead of the individual spices, because I'm lazy like that. It came out pretty well. :)