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Wednesday, November 22, 2006


Man, whoever doesn't LOVE this time of year must be crazy. During this season, I think, dream and crave baking anything containing pumpkins. Weird I know, but it's just begging to be used! It does me no good in the pantry. Sure, my husband is probably sick of all the pumpkin muffins, pumpkin loaves, pumpkin pie and pumpkin cheesecake I have been making, but you gotta use what the season gives you. If it rains pumpkins, you might as well use 'em.

I am SO excited about Thanksgiving tomorrow. Not only are we heading over to Neils for a get together with his Boston family, but I am bringing freshly baked homemade pumpkin pie and pumpkin chocolate swirl cheesecake. As a matter of fact - the pumpkin pie just popped out of the oven. Hopefully I don't eat the whole thing before tomorrow. Hmm.......No, I must not! I got the pumpkin recipe from King Arthurs new Whole Grain baking. The honey in the filling really makes a HUGE difference. It is so delicious!

2/3 C old fashioned/quick-cooking rolled oats, ground 30 secs in food processor
1/3 cup whole wheat flour
1/3 cup all-purpose flour
2 tbs brown sugar
3/4 ts ground cinnamon
1/4 ts salt
6 tbs cold unsalted butter, cubed
3-4 tbs cold milk/half and half
1 3/4 cups canned pumpkin
3 large eggs
1 cup half and half
3/4 cup honey
1 tbs melted unsalted butter
1 ts ground cinnamon
1/2 ts ground ginger
1/2 ts ground nutmeg
1/2 ts salt
2 ts dark/spiced rum ( optional )
Prepare crust:
Whish together oats, flours, sugar, cinnamon, and salt in a bowl. Cut in butter using mixer till unevenly crumbly. Add milk/half and half a little at a time until dough hold together when you grab it, and it's not too dry or crumbly.
Shape dough into a disc, 1 inch thick and roll like a wheel on it's edge along floured surface. Wrap and refridgerate overnight or up to 3 days.
Remove from fridge and let rest 15-30 minutes before rolling into 12 in disc on floured surface. Fix cracks in dough once it is in the pie pan, crimp edges and refridgerate and prepare filling.
Prepare Filling:
Preheat oven to 425 degrees F.
Mix filling ingredients together till smooth and pour into pie pan. Cover edges of crust with foil.

Bake pie:
Bake at 425 degress F for 15 minutes on bottom oven rack.
Bake at 350 degrees F for 35 + minutes on middle rack.
Allow to cool to room temp and refridgerate overnight (is the best) before serving.

I have been cleaning like a mad women. Now that I am working part-time, it isn't hard to keep up with the housework, but it definitely isn't as easy.

Now, off to bake that pumpkin cheesecake and prepare dinner.....