Spicy Pumpkin Pie

It’s Friday.

Have a seat…take a breather…

Have a bite of pie.

For today, we’re celebrating!

We’re celebrating lots of things…

:: It’s Friday – that’s always a celebration

:: I don’t need surgery on my knee – physical therapy and cortisone is the prescription

:: I made Foodbuzz’s Top Nine with my Southwest Pumpkin Soup (woo! thanks all for ‘buzzing’ me)

:: AND I’m finally getting ready of the rest of this pumpkin I made for last week’s cooking demo!

I know I said that the soup was the last but the puree looked so delicious, I couldn’t resist.

So we will complete the circle from these…

to this…

(If you missed the “How To” on cooking fresh pumpkins…go here.)

I have three favorite pumpkin pie recipes: the one on the back of the canned Libby’s pumpkin can (it’s a traditional no fail recipe); this spicy version from Bon Appetit is robust with flavor and spices; and a special Hallowe-evil Pumpkin Pie (you’re gonna have to wait until Halloween for that one!)

Another easy one-bowl recipe…

Just dump everything in one big bowl.

Secret ingredient here is molasses. It gives depth to the flavors and the spices are magnetic towards it.

Add whipping cream.

Yes, my friends, real whipping cream is IN the pie (as well as on top)…

Now you can see why I’ve gained a few pounds since starting this blog.

Mix it up and pour into a pie shell.

I used a prepared pie shell and am feeling no shame.

I love making pie dough from scratch but it needs to be a holiday or when I have oodles of time.

It was the middle of the week and I needed to get rid of the pumpkin.

The shame comes when you used the prepared crust and try to claim it as homemade.

Shame on you!

Bake it in a pre-heated 450 degree oven with a baking sheet in it for 10 minutes.

Reduce the heat to 325 degrees and cook for about 40 minutes more.

The best test for doneness is sticking a stainless steel knife in the middle of the pie and if it comes out clean, it’s done!

(note the knife mark in the middle)

Top with more whipping cream (I know, I know – just wear loose clothes)

close your eyes (yes, close ‘em – no distractions here)

and indulge.

You can find the recipe here.

And that concludes my week of pumpkins, I have one cup left.

And my little guys have had their eyes on it all week….

They love fresh pumpkin mixed in with their dogfood.

P.S. I added a new page on this blog, “Photos of the Week”, this blog has taken all my attention away from my other blog and I’ve heard from you that you miss my photos. I’m combining both and you’ll find my little captures of life here.

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