The Pumpkin Pie of My Dreams!

So living in the UK is wonderful, but there are a few disadvantages like finding canned pumpkin is hard work. And then it's expensive when you do find it.

I'm a pumpkin lovah. I couldn't wait for the pumpkin spice latte from Starbucks every year {esp in a red cup!}.

But alas. Starbucks UK does not do the most wonderful Pumpkin Spice Latte :(
I have found a copycat recipe but I haven't tried it yet...you know the whole lack for canned pumpkin thing.

I like pumpkin bread & pumpkin cupcakes & most of all pumpkin pie! Truth be told I could probably eat the pumpkin pie filling out of the can! I'm serious about pumpkin.

So can you imagine my delight when one of our American friend in the village said I could have her left over pumpkins!?!

But then I thought..."now what?"

As I am all about starting from scratch I got on my little kitchen laptop and looked for a pumpkin pie recipe for fresh pumpkins. And I found one that looked really easy. Everything goes in the blender! Look what it made!

i couldn't wait to take the photo....i ate it.

and it was really, really good!

I won't go back to canned pumpkin. I'm not kidding! Are you ready for the recipe that will transform your pumpkin pies???

Recipe by Canarygirl


Ingredients (for 2 pies):
2 pounds (1 kilo) fresh pumpkin, halved
2 pie crusts (use your favorite recipe, or cheat and buy pre-made )
1 can (16 ounce/410 grams) evaporated milk
2 eggs
2/3 cup sugar
1-2 teaspoons vanilla
cinnamon, nutmeg, ginger, cloves and allspice to taste…I like a spicier pie, so I add quite a bit (2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon allspice *approximately*)

Preparation:
Heat oven to 390ºF/200ºC.
Line a baking sheet with foil and place pumpkin cut side down on sheet.
Bake about 30 minutes or until tender.


*this next step is the most important!!! You've got to remove as much liquid as you can!*
Line a sieve with a tea towel, and place pumpkin in sieve over a bowl, covered.
Allow to drain in fridge 24 hours, or, if you’re in more of a hurry, just twist the tea towel and squeeze out excess liquid.

You should have about 2-2/12 cups pumpkin after draining.

Heat oven to 390ºF/200ºC.

Prepare pie plates with crust, poking with a fork.

Puree all ingredients in a large bowl or blender.

Divide mixture between the two pie plates.

Bake at 390ºF/200ºC for 10 minutes, then reduce heat to 375ºF/175ºC.
Bake about an hour to an hour and a half, checking center of pie until no longer “jiggly”.

Remove from oven and allow to cool.
Serve with fresh whipped cream.
Chill any leftovers (if you’re lucky enough to have them) in the refrigerator.

Seriously just try to have left overs!

Next time I'll share with you the first recipe I've written myself!
Pumpkin & Chocolate Chunk Cupcakes with Cream Cheese Icing!

We're still eating them...and when I say we I mean me.

Love,

Template Tuesday {PUMPKIN CARVING!}

As a child carving pumpkins was one of my favourite halloween traditions...however we always made such a mess of our poor pumpkins. The sad things would end up with crooked grins with broken teeth, triangles for eyes...sometimes worse. I recognise the smell of jack-o-lanterns burning by unattended candles at 50 paces!
In recent years I've noticed the trend of really nice carved pumpkins, I'd even go so far as to say some of them are beautiful works of art! In no way like my childhood frankensteinian carvings!

❧ I've seen monograms which are gorgeous ❧

   

❧ And of course portraits ❧

{copyright Hailey James!}

I hadn't thought about carving a pumpkin in my entire adult life until I found these lovely Victorian Gothic Etched Silhouette pumpkin templates and how to from Martha Stewart {I especially like the candelabra and feather!}! And THEN remembered the amazing freehand Che Guevara portrait my friend Hailey carved! No more pitiful swiss army teeth pumpkin faces for me! I am inspired!

THANKS HAILEY JAMES & MARTHA STEWART!

❦

I'm falling for Fall!

Autumn is my 2nd most favorite time of year, because as we know, Christmas is the most wonderful time of the year. Coming from South Carolina where we only have two seasons {hot and not as hot}. Then moving to Scotland where there is only one season {cold}, I am absolutely delighted to experience the changing of seasons here in rural England. I was charmed by spring and the green appearing everywhere followed by the explosion of flowers. Summer was full of bumbling bees and blackberries.
But, now, everything is going golden!
The days are growing shorter and the air is becoming crisp! The apple trees are growing very heavy with their bounty! The green grocers are heaving with pumpkins and squash. Sweaters, boots and scarves in rich jewel and earthy colors are appearing in the shop windows. I'm going to burst with the pleasure of it all!
I'm feeling the need to gather & nest. If I could knit sweaters and jumpers I would. Alas I can only knit & purl scarves. I have two on the go! One in a rich purple the other in earthy green.

{i decided to take this chance to show off my vintage yarn holder thingy too!}

Lush.

I visited my Mother in Law on Saturday and Sunday, part of that time was spent at the bottom of the garden picking apples.


One of the US autumn staples I really miss is canned pumpkin. Some people might be gagging right now...but you have no idea how nice it is to have it on hand! I have found it in one shop in Edinburgh and it costs about £3/$6 for one small can! Oh Libby's how I miss your select Pumpkin goodness!
How will I make pumpkin bread, pumpkin soup, pumpkin cheesecake, pumpkin pancakes, pumpkin milkshake without you!?!

Yes, I do go through this every year.
Never-mind. I'll get over it.


Thank you The Graphics Fairy for finding that gorgeous acorn and for letting us have it!