A tangy, bright buttermilk pumpkin pie recipe with hints of ginger and spice and topped with decorative leaves. Use butternut squash, kabocha, kuri, or sugar pie pumpkins to make your own pumpkin puree from scratch or go with store bought puree.
loss, thanks, and pumpkin pie
Things have been pretty quiet around here. We said goodbye to our sweet pup Oscar last Friday, and since then I’ve been pretty blue. But the thing is, when you have two kids and a busy life, it’s hard to stop time and just be sad. The days when I could wallow in sadness, alternating between lounging in bed and long baths, are over. No matter what we’re feeling, lunch needs to be packed, people need to be picked up, dropped off, and life goes on. But amidst the hustle, there’s a stray hair, or a tennis ball rolling out from under the couch and my heart breaks all over again. [Read more…]
Classic Pumpkin Pie from Scratch
This classic pumpkin pie recipe, made from scratch using fresh pie pumpkin, is the perfect Thanksgiving dessert.
thanks
Thanksgiving preparations have begun. We have a heritage breed free-range turkey on order, and last night I made the first test pie. I absolutely love pumpkin pie, and I want to get this recipe just right. I have not picked out my pie pumpkins yet, so I roasted two butternut squash. They lend a real brightness to the pie, and go a long way toward a delicate texture. I am looking to come up with a recipe that has a light and delicate custard, but isn’t the slightest bit gloppy. Last night I definitely erred on the runny side, but I think have a good lead on the perfect pumpkin pie. Of course we’ll keep you posted.
Below, a menu from last year’s celebration.
Thanksgiving 2007
stuffed mushrooms
winter squash soup
*
roast turkey
stuffing with sausage and apricots
giblet gravy
cranberry sauce with pears and fresh ginger
mashed potatoes
sweet potato pudding
green beans with shallots and vermouth
orange, onion and rosemary salad
*
apple cake
pumpkin pie
This menu looks so good, but to be honest I have no memory of so much of it. Too much cooking really impairs my ability to enjoy food. This year we are planning on paring the menu back a good deal. Mashed potatoes are the first dish to get the boot.