Spicy Pumpkin Pie

The pie turned out a success.  As I was making it, I noticed that it was quickly depleting my spices, and with Thanksgiving not quite in view so no amazing sales on spices yet, I didn’t measure the spices exact to the recipe.  It still turned out spicy, but not too spicy.  Just as I finished the pie, the weekend became cool and autumn-like.  It was great timing, or my pie-making skills called down cool weather.  No rain where we lived, but it was nice to see dark clouds above.  Tonight we had chili with cornbread, which was still fitting to the beginning of autumn.  I only hope that as we travel to Monterey this weekend that it will warm up some.  I don’t want to freeze in Monterey.  I want to be able to walk around and enjoy the beautiful ocean.

On to the recipe, though no pictures as some of the filling spilled, so the pies did not look very pretty.  I am no Martha Stewart — all I care about it how it tastes.

Spicy Pumpkin Pie

Rachel Fox’s adaption

1 9 inch unbaked pie crust

2 eggs lightly beaten

1 fluid 12 ounce can evaporated milk

1 15 ounce can pumpkin puree

3/4 cup sugar

2 tablespoons flour

1 teaspoon salt

3/4 teaspoon ginger

2 teaspoons cinnamon

1 teaspoon ground cloves

1.  Preheat oven to 450 degrees Fahrenheit

2.  In a medium bowl mix the eggs, evaporated milk, and pumpkin.

3.  In another bowl mix together the rest of the ingredients.  Slowly stir into the pumpkin mixture trying to avoid lumps.

4.  Pour pumpkin mixture into prepare 9 inch unbaked pie crust.

5.  Bake at 450 degrees for 15 minutes, then turn down heat to 350 degrees and bake for another 30 – 40 minutes.  Pie is down when the knife inserted into the center of the pie comes out clean.

6.  Let pie cool.  Can serve warm, but too warm.

Adapted from “Mom’s Pumpkin Pie” from Allrecipes.com


Autumn evenings

I stepped foot into Coffee Bean & Tea Leaf today and was accosted by their apply drinks.  Apple Tea Lattes, Carmel Apple Fraps, Carmel Apple drinks, etc.  Their marketing didn’t grab me (still had my cup of Assam with milk and sugar), but I did think about Autumn all day.  Apple cider, apple pie, pumpkin soup, pumpkin pies, hot cocoa, carmel popcorn….

So for dinner tonight we’re having Shake n Bake Chicken (a blast from the past!), some veggies, and pumpkin pie.

This year Autumn feels different and for the obvious reason, I am now married.  I get to bake pies and soups in my home.  Feeling cozy in my home warms my heart (as much as that is over-said).  With that, I can’t wait to go home and bake chicken and pies.  I would say that we’d eat pie in front of the fireplace, but it’s still over 90 degrees outside!  We’ll probably end up walking over to Borders to read for a bit.

If the pie is a success, I’ll post the recipe soon.

Autumn rings

Fall can now come.  I have baked the first apple crisp for this season.  I did not have enough apples for a pie, so crisp would have to do.  Sadly, my mind was still recovering from the final I just crammed for, so I feel like this first apple crisp is going to be missing something.  Thankfully it has apples, so it should be good.