Easy, healthy, sometimes indulgent recipes


Pumpkin Pie

This spicy, delectable pumpkin pie embodies the comfort and warmth of the fall season.

pumpkin pie

What is it about pumpkin pie that is so comforting?  I love baking this pie.  I have a slight obsession with ginger so I really love making the pie extra spicy. Out of all the Holiday pies, pumpkin is always my personal favorite. It is the crown jewel, a reward after an abundant pumpkin season.  For this recipe, I use my homemade pumpkin puree, but that is only if you happen to have it and canned works perfectly.  Also, this year, I am doing a graham cracker crust in place of a traditional crust. I have found that graham cracker crust stands up better to the pumpkin filling and it does not get soggy.  It is important to pre-bake the crust and then bake everything again with the filling.  This really is super easy and it comes together in minutes and it bakes for about an hour. It can be made a day ahead and refrigerated or made the day of the Holiday.

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Homemade Pumpkin Puree

Homemade pumpkin puree is yet another pumpkin recipe that I am about to send your way.  I am in a heavy “use the pumpkins before they are ruined” mode.  Now that the pumpkin seeds are done, it is time to move on to the actual pumpkin. Making home made pumpkin puree is surprisingly easy, though it does take some time. 

pumpkin puree

Homemade puree is slightly sweeter than canned and of course, it is hard to beat fresh over canned, but it is hard to beat the convenience of canned. In many cases, I use canned and do this when I have an overload of pumpkins.

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Homemade pumpkin puree

pumpkin puree

This year, between various pumpkin patches, magical pumpkin fairies and my own lack of willpower not to buy pumpkins, I have an overload of pumpkins.  Almost all are sugar pumpkins, meaning they have a sweet, meaty flesh that will lend itself well to use in pies or other desserts.

Something that is often easily forgotten is pumpkin is so versatile and can be used in so much more than desserts. Some of my favorite ways are to use it are pasta, hummus, smoothies and pumpkin soup. At some point, I would love to recreate a pumpkin lobster bisque that I had a few years back at a resort, but that will require a different time since I am not in the habit of having an entire lobster handy to make fine lobster stock.

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