Back to Pumpkin . . . already!

With the availibility of premade pie crusts at the supermarket and the ease of putting together a pumpkin pie filling, there is no excuse to make do with store-bought versions. Here is my take on the classic pumpking pie filling. This makes two pies.

Pumpkin Pie
1 1/2 cups granulated sugar
1/2 teaspoon salt
3 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
2 tablespoons brandy
4 large eggs
1 29-ounce can of pumpkin (NOT the pumpkin pie filling type, just the pumpkin)
2 cans evaporated milk (12 ounce cans)
2 unbaked pie shells

Combine the sugar, salt, spices, pumpkin together in a large mixing bowl. Beat the eggs and add them to the pumpkin mixtures. Mix in the brandy. Whisk in the evaporated milk, stirring to mix together thoroughly. Divide between the two unbaked pie shells.

Bake in a preheated 425 degree oven for 15 minutes. Reduce the heat to 350 degrees and continue baking for approximately 40-50 minutes. Pie is done when a sharp knift inserted in the middle of the filling comes out 'clean'. It means the pumpkin custard is baked.

Cool thoroughly and then refrigerate until served.

Everything Pumpkin . . .

It's that time of year when the scent of any kind of spice almost instantly has one thinking about pumpkin. Pumpkin pie tops the list of favorites and is super simple to make. In fact, I don't even have to post the recipe because when you buy a can of pumpkin, it always has the recipe listed on the label. There are a lot of variations on the standard pumpkin pie but this one is a keeper. I do get a tiny bit creative with the recipe, however, and have been known to add a smidge of ground cloves, and a couple of tablespoons of brandy to my diviation from the stated recipe.

I did discover that pumpkin can show up in soup. Here is a recipe I'm planning to try in the near future.

Pumpkin Soup

2 cups chopped onion
3 cloves garlic, peeled, smashed, and chopped
3/4 cup green onion, finely sliced
1/4 cup butter
2 1/2 cups chicken broth
2 cups canned pumpkin
1/4 cup chopped parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon ground black pepper
2 cups half and half milk

Saute the onion, garlic, and green onion in the butter. STir in the broth, pumpkin, parsley, bay leave, salt, curry poweder, and pepper. Bring to a boil and reduce heat. Simmer, uncovered, for approximately 15 minutes, stirring as needed. Remove the bay leaf. Put small portions of the soup in a blender, cover, and blend until smooth. Repeat until all the soup has been done. Returnto the pot, stir in the half and half, and heat thoroughly but do not boil!

Makes about 6 servings.

Ideas . . .

Some spicy croutons would go well with this.

Chopped cilantro sprinkled before serving would be interesting.

Fresh, homemade bread from the oven would never go amiss.

Some tortilla chips on the side would add some crunch.