the best pumpkin pie. ever.

I love pumpkin pie. I start thinking about it in September and practically count down the days until Thanksgiving, so that I can eat as much of it as possible.

I’ve made a pumpkin pie every Thanksgiving for the last several and none of them have been quite right. Well, Thanksgiving is more than a month behind us but this year’s pie was finally right, thanks to my friend Eve‘s recipe. I made one little tweak to her recipe, to suit my own taste (see the brandy section), but otherwise the recipe is the same.

Since American Thanksgiving is a few days away, I thought I’d finally post this. We’re doing a Thanksgiving repeat this weekend because some of our friends were away for the meal we had at our apartment and I’m going to make this all over again. I only hope it’s as good as I thought it was last month!

Brandied (or Whisky-ed) Pumpkin Pie (via Eve Rockett, via The Vancouver Sun)

Pastry for a 9 inch single pie crust (I used this recipe to make my crust.)

1 (398 ml) can pumpkin
1 1/4 cups evaporated milk
3 large eggs
3/4 cup of brown sugar
1 l/2 tsp. ground cinnamon
l/2 tsp. salt
l/2 tsp. ground ginger
l/2 tsp. ground nutmeg
l/4 cup brandy (I used whiskey instead and a tablespoon or two of maple syrup.)

Whipped cream for garnish

Line pie plate with pastry. Trim pastry and leave a l inch overhang. Fold overhang under, pinch to form high fluted edge.

In large bowl beat pumpkin, milk, eggs, brown sugar, cinnamon, salt, ginger and nutmeg with mixer at low speed. Blend until well mixed. Stir in brandy.

Place pie pate on bottom oven rack; pour pumpkin mixture into shell. Bake at 400 F for 35 minutes. Cover pastry edges with foil if pastry browns too quickly.)

Reduce heat to 325F and bake an additional 15 minutes, or until knife inserted in centre comes out clean. Cool pie completely on rack. Refrigerate. Before serving, garnish with whipped cream.

Makes eight servings.

P.S. I’m not abandoning, this blog … really I’m not! It’s just that things have been wonderfully busy around here and it’s unfortunately not the priority it once was. I’m hopeful that I’ll be back here more soon, but I’m not really into forcing myself into something that is supposed to be for fun, anyway.

strawberry rhubarb cobbler.

Pretty much the only thing I don’t love about summer is that it’s usually too hot to turn the oven on for any reason. Since it might actually almost be summer now in Vancouver (it has been a cold and wet year) I figured I’d use what could be my last chance to bake something to make a cobbler last night. We went to the farmer’s market on Sunday and bought strawberries and rhubarb, which in my opinion are the best two ingredients for cobbler. I used the Williams Sonoma Blackberry Cobbler recipe, but substituted the fruit, obviously. It was tart and delicious and a great treat on a warm-ish night!

corn tortillas.

If I could only eat one cuisine for the rest of my life, it would be Mexican. I love Mexican food. Hit with a serious craving on Sunday, we decided to whip up some tortillas since neither of us felt like walking to the store.

Before I continue, let me just say, don’t make this the way I did because it didn’t work very well. We used this recipe, which is a great recipe but because I used only corn flour, the tortillas didn’t stick together very well. I’ve made this recipe before with half all-purpose flour and half corn flour and that seems to yield the best results. Regardless the tortillas were delicious, they just didn’t hold the filling all that well and were a bit hard to work with. Live it. Learn it.

P.S. If you’re going to try these, be sure to make some guacamole too.

cranberry chocolate scones.

This weekend we hosted a brunch to celebrate Nick’s birthday. This was occasion enough for me to become a scone making machine! I made three kinds, cranberry dark chocolate, rosemary and parmesan and sweet potato. (I also made banana bread in a fit of baking craziness.) Since I love scones and am at least a quarter Scottish, I’m pretty critical of them. These ones turned out great though (if I do say so myself)! I used a Martha Stewart recipe for a basic dough, and put in my own ingredients at the end to change their flavour. The sweet potato scones were an older recipe that is now tested and true.

simple peanut sauce.

This peanut sauce is super easy to make and tastes pretty good! The recipe is from a former roommate, Heather. Every time I make it I think of her and wonder if I’ll get to meet her son before he’s taller than me!

Anyway, you only need four ingredients for this:

peanut butter
soy sauce
sesame oil

Combine two tablespoons of each (though maybe go easy on the vinegar). Use with stir fry and the like.

See? Told you it was easy.