Google+ Haband: October 2011

Tuesday, October 4, 2011

Duke's Journal #2 - Mmmmm... Pumpkin Pie!

There was a chill in the air when I woke up on Saturday morning, and as I walked a few blocks for coffee and the morning paper as I always do (at least until it gets so cold that I have to drive), I could smell the unmistakable scent of firewood burning. The calendar might say that Fall got here a few weeks ago, but there can be no doubt that it has truly arrived now. And as far as I'm concerned that's great -- I love the Fall in New Jersey. All the fiery colors that burst forth as the leaves turn. Holidays like Halloween and later, Thanksgiving. And of course, football season!

It's also the season for some of the best food! Mrs. Duke made some pumpkin pie this weekend that was absolutely delicious. (She probably wouldn't like it that I'm telling you this but normally she just buys one from the store!) Anyways, I asked her for the recipe so I could give it to you guys - and here you go:

  • Nonstick vegetable oil spray
  • 1 Butter Pie Crust dough disk
  • 1 (15-ounce) can pure pumpkin
  • ¾ cup (packed) golden brown sugar
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • Pinch of ground cloves
  • 3 large eggs
  • 1¼ cups heavy whipping cream
Preheat to 375°F and move the rack to the bottom ⅓ of the oven. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Place dough in prepared dish and fold edges under and crimp, forming high border. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center.

Puree pumpkin in processor or blender. Mix in sugar, cinnamon, ginger, nutmeg, salt & cloves. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, process just until blended.

Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. Can be made 1 day ahead. Cover and chill.

Enjoy! Hope your first "true" Fall weekend was filled with all the familiar smells (and tastes) of the season! And remember that is your place for all the menswear, ladieswear, gifts, and gadgets for your home all year round!

Til next time -