Wednesday, September 30, 2009
It's Fall Ya'll
I heard the Tennessee pumpkin crop wasn't doing so good this year because of all the rain. You can't tell that from Sunflower Sue's patch. She sent me these pictures of some of her first pumpkins. Aren't they beautiful?
Pumpkins are one of those wonderfully versatile foods that can be used as a decoration and then as a yummy pie. And, I love roasted pumpkin seeds! Here's a vintage pie recipe you can try this Fall.
Southern Pumpkin Pecan Pie
Pastry for 1-crust pie (9-in. pie pan)
2 cups cooked pumpkin
2/3 cup firmly packed dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
2 eggs, slightly beaten
1 cup cream
Preheat oven to 350 degrees. Mix pumpkin, sugar, and spices. Add eggs and cream , mixing until smooth. Pour into pastry shell. Bake at 350 degrees 50 to 60 minutes or until a silver knife comes out clean when inserted halfway between center and edge of filling.
While pie is cooking, blend together
1 cup firmly packed brown sugar
1/4 cup butter, softened
When pie is finished cooking, remove from oven and spoon the above mixture evenly over top. Top with 1/2 cup pecans.
Set temperature control of range at Broil. Set pie on broiler rack and place in broiler with top of pie 3 inches from source of heat. Broil 1 minute or until butter mixture bubbles. Watch closely to avoid scorching. Remove from oven and cool on a cooling rack.
Before serving, top with Sweetened Whipped Cream.
Sweetened Whipped Cream
1 cup chilled whipping cream
3 tablespoons sifted confectioners' sugar
1 teaspoon vanilla extract
Place a rotary beater and a 1-quart bowl in refrigerator to chill. Place whipping cream in chilled bowl. Using chilled bowl and beater, beat until soft peaks are formed when beater is slowly lifted upright. Beat into sugar and vanilla into whipped cream with final few strokes until blended. Set in refrigerator if not used immediately. Mixture may be tinted by gently stirring in one or more drops of food coloring. This makes about 2 cups of whipped cream.