we were recently at whole foods and found these sweet
little pumpkins. ruby was over the moon as she
has been asking since her summer school class to buy
one so we could cook the seeds.
and of course i was pumped to have fresh pumpkin
on hand. so win win.
and by the way for some reason the smell of pumpkin
cooking is the most wonderful smell of all coming
out of your oven. such a tease b/c you want to just
eat up the smell but there is nothing to eat.
anyhow, i played around with a recipe and thought it
was pretty delish so if your in the mood for a pre-thanks
giving pie, go nuts and make one this weekend!
yum yum pumpkin pie.
2 c. freshly cooked, cooled pumpkin
2 T. softened butter
1/2 t. salt
1/2 c. brown sugar
1/2 c. buttermilk
1/2 c. heavy cream
1 t. cinnamon
1/4 t. nutmeg
1 pie crust (just use your own favorite...ina garden has a lovely one)
preheat oven to 350.
in stand mixer, mix well your pureed pumpkin with salt and softened butter.
in separate bowl whisk together eggs and sugar well. add buttermilk and cream to eggs until combined.
add creamy egg mixture to pumpkin along with cinnamon and nutmeg.
pie mix should not be lumpy so if needed you may pour into your blender to fully combine, as a last measure.
now pour pie mix into unbaked shell and cook for 50-60 minutes.
once cooled top with whip cream and enjoy! cheers to the end of summer and beginning of a new season.