Pumpkin Pie

Okay, so it's January.  But I never made pumpkin pie at Thanksgiving, because my Mom did that.  And I had evaporated milk that needed used.  And pumpkin pie sounded wonderful.  Hence, the fall recipe post in January.

1 prepared, unbaked 9-inch pie crust *
15 oz. pumpkin puree
¾ c. sugar
1 t. cinnamon
½ t. salt
½ t. ginger
½ t. nutmeg
2 eggs
12 oz. evaporated milk

Preheat oven to 425° F.

Mix sugar, salt, and spices in a small bow.  Beat eggs in a large bowl; stir in pumpkin and sugar mixture.  Gradually add milk.

Pour into pie shell.  Bake for 15 minutes.  Reduce temperature to 350° F; continue baking 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.  Serve with whipped cream if desired.  (Refrigerate leftovers.)

*Use a deep pie dish, or you will have too much filling.

Great Pumpkin Cookies

J and I made these at her house last weekend. :)

1 c. butter (room temperature)

1/3 c. granulated sugar

1/2 c. + 2 T. packed brown sugar

1 c. canned pumpkin

1 egg

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. baking powder

3/4 t. cinnamon

1/4 t. allspice

1/8 t. nutmeg

1 c. chocolate chips (approximately)

Preheat oven to 350°. Lightly grease cookie sheets.

Cream butter and both sugars until light. Stir in pumpkin, egg, and vanilla. Whisk together flour, baking soda, baking powder, and spices. Stir into batter to make a medium dough. Stir in chocolate chips.

Drop by spoonsful onto cookie sheets. Bake for 10-ish minutes, watching carefully, until done. Cool on sheets for 5 minutes before removing to racks or plates to cool completely.

Store: in an airtight container

Freeze: if desired

Mail: no; they grow stale too quickly

These are most delicious warm, but do not lose their charm after cooling.

Pumpkin Cheesecake Bars

Not very cheese-cakey; but these are delicious!

(click on the link)

Pumpkin Pudding

1 15-oz. can pumpkin
2 slightly beaten eggs
1 c. sugar
1/2 t. salt
1/2 t. ginger
1/2 t. nutmeg
2 t. cinnamon
8-12 oz. whipping cream or evaporated milk*

Preheat oven to 425 degrees F. Mix ingredients in the order given. Pour into a 1 1/2 quart casserole dish. Bake for 15 minutes; reduce heat to 350 degrees and bake 45-55 minutes or until a knife inserted near the center comes out clean. Stir with a fork; cool completely and chill. Stir again before serving if necessary. Garnish with ground cinnamon, if desired.

*I used 12 oz. whipping cream, but the cream flavor was somewhat strong. However, 8 oz. might not be quite enough. Evaporated milk may be used instead of cream.


To make pumpkin pie:
Prepare, but do not bake, a 9" pie crust. Prepare filling as above; pour into crust. Bake as directed, but probably only 45 minutes at 350. Skip stirring. ;)

The above recipe for pudding was adapted from a pumpkin pie recipe.