Fall isn’t just the season of turning leaves and warming bonfires. In my book it’s the season of baking!
It’s too hot to bake in the summer so when Autumn rolls around I’m ready to fire up the oven and get busy in the kitchen. Today I’m joining 9 of my dear blogging friends to bring you Tastes of the Season.
Links to their Fall inspired recipes are at the end of this post.
The recipe I’ve chosen to share with you is Pumpkin Pie Made from Scratch!
You know … baked a pumpkin instead of using a can of Libby’s?
The flavor is recognizably different when you use a fresh pumpkin to make your pie.
Cut it in half, remove the seeds, and bake it cut side down for an hour in a 350 degree oven.
After it cools slightly, you can spoon the flesh from the skin. Pretty easy to do.
You’ll definitely notice a taste difference when you make pumpkin pie from scratch. It’s so much better.
If you have enough dough to make 2 pie crusts, or if you buy frozen crusts (usually packaged in sets of 2), you can make a tasty treat with the extra crust. My mother used to do this with her leftover pie dough.
I brushed the extra crust with a bit of the pumpkin pie mixture, then generously sprinkled it with cinnamon sugar. Bake at 350 degrees for 15 minutes and you’ll have a cinnamony-sweet pastry treat.
Place the ramekins on a cookie sheet and bake at 350 degrees for 30 minutes.
I baked these alongside my pumpkin pie.
I put a dollop of whipped cream on top while the souffle was still warm.
And I was happy that none of the pie filling went to waste.
I make this every year for Thanksgiving dinner.
But you don’t have to wait until Turkey Day to enjoy this delicious dessert.
It really doesn’t take much effort and the results are so much better. Your taste buds will thank you!
Here’s the recipe, and then my blogging friends’ recipes are listed after that. Enjoy!
Pumpkin Pie Made from Scratch
Makes one 9-inch single-crust pie
Use your favorite pie crust recipe or use frozen pie crust.
For the filling:
1 sugar pumpkin
1 1/2 cups light cream
1/2 cup organic sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Preheat the oven to 350°F.
Cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork or potato masher. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.
Increase the temperature of the oven to 425°F.
In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. Bake on a cookie sheet for 15 minutes and then reduce the heat to 350°F. If the edges of the pie crust are getting browned, you can cover them with aluminum foil. Continue to bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.
Are you ready for more yummy Fall recipes? Visit my blogging friends below!
Spiced Pumpkin Mocha Latte by City Farmhouse | Caramel White Chocolate Chip Cookies by Yellow Bliss Road | Almond Apple Pear Tarts by Shades of Blue | Spiced Pumpkin Maple Syrup by Ella Claire | Fall Marshmallow Pops by Craftberry Bush | Pecan Walnut Pie with Cream Cheese by Thoughts from Alice | Chocolate Pumpkin Cream Cheese Swirl Bars by Clean and Scentsible | Gluten Free Pumpkin Muffins by AKA Design | Grown Up Apple Crumble by Finding Silver Pennies | Pumpkin Pie Made From Scratch by Town and Country Living