Cooking with real pumpkin
Josh and I went apple picking at an orchard in Charlottesville, and we ended up coming home with several pie pumpkins instead of apples. The goal: To make a bunch of real pumpkin pies. But after figuring out how easy it is to cook pumpkin in the microwave (!), I got addicted to everything pumpkin.
Yes, that pie was delicious. I followed a recipe from Bon Appetit Desserts–an excellent cookbook to have around if you have a sweet tooth. It’s a pumpkin chiffon pie with pecan-graham cracker crust and ginger whipped cream. With bourbon in it. It was very time-consuming, but also divine.
And a classic pumpkin pie. The first one I made did not look so nice. There is always extra batter and extra dough and I just folded the extra dough over the top to make a fancy crust and poured the batter in so high it was almost overflowing. The problem: The crust cooked WAY faster than the inside, so I had to cook it until it was a little burnt.
This time, I put the extra crust and batter aside and made pumpkin cupcakes! And both turned out way better. Besides, we are giving the pumpkin pie away, so now we still have a little treat for ourselves.
And then, it was pumpkin soup, which goes VERY well with our original squash lasagna recipe. You add about 4 cups of pumpkin puree (about 2 pie pumpkins) to 6 cups of chicken broth. I added thyme from our garden, salt and pepper and let it cook for about 30 minutes. Then, I pureed it with an immersion blender and let it cook for another 30 minutes. Then, you add a half cup of whipping cream and serve it with parsley. Delicious!