Today was kind of a sad day for me because we cut our huge bright orange pumpkins off the vines that God had placed right out my kitchen window so I could sit there and see the beautiful color every morning. But now I can put them (providing I can lift one) anywhere I want to enjoy them. Later on, when I am moving from the fall season into the Christmas season I will start to use my pumpkins in pies and breads.
My favorite pie recipe is called my "spiced pumpkin pie". Just make or purchase a 9-10 inch pie shell and bake for 15 minutes at 350 until browned. Remove from oven and let cool. In a bowl, whisk together 2 cups of pumpkin puree, 1/4 cup maple syrup, 1/4 cup firmly packed light brown sugar, 1and 1/2 tsp. ground cinnamon, 1tsp. ground ginger, 1/2tsp ground nutmeg, 1/4 tsp. ground cloves, 3 eggs beaten, and 3/4 cup of half and half until well mixed.
Pour into the prebaked pie shell and bake about 55-60 minutes. Serve with heavy whipping cream whipped with 1/2 tsp. of vanilla.
Changes in the garden bring sweet happiness.
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