Thank you to all of my readers who have waited patiently for the blog to get back on a regular schedule.
Last week, I filled you all in on our big new adventure that has been keeping me pretty busy. I am happy to say that I have so many blog posts lined up for the next few weeks.
Keep in mind that a lot of them are recipes from the last couple of months that I am just getting around to posting, but I will be throwing in some DIY posts, house updates, job updates, and probably some other fun things as well.
I love blogging…and I love this blog, so I am very ready to be back!
Let’s start things off with one of C.J.’s holiday “musts”…pumpkin pie.
I have never been a fan of pumpkin pie, so when we had our first Thanksgiving together a few years ago, I didn’t even think to include a pumpkin pie…whoops! We ran to the store to purchase one and I have been sure to have a homemade one at all the Thanksgivings since then.
The recipe below is one that C.J. really enjoys and I hope you do too!
- 2 cups of pumpkin
- 1 1/2 cup heavy cream
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon of lemon zest
- 1 crust
- Preheat your oven to 425°F.
- Beat the eggs in a large bowl. Mix in the sugars, salt, spices, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
- Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
- Cool the pumpkin pie on a wire rack for 2 hours.