Baking and family history are two of my most favorite things so I’m elated today to combine the two with this delicious pumpkin pie recipe, made in my husband’s late great aunt Louise’s pumpkin pie dish. It’s so seasonal and so simple you’ll love it. The men in my life wouldn’t even let it cool before they dove in; the (homemade, anything else is just a sin) whipped cream was melting all over the top. I prefer it a little more room temp but either way, it’s pretty delicious. Here’s the recipe.
Beauty & The Butcher Pumpkin Pie
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can organic pumpkin (make sure you get plain pumpkin not pumpkin pie mix that has all kinds of seasonings already in it)
1 can evaporated milk
1 unbaked pie crust
Whipped cream (I’d say OPTIONAL but it’s really not, what’s pumpkin pie without FRESH whipped cream?!)
Beat eggs in large bowl. Stir in pumpkin, sugar, and spices. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; then bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours (or two minutes in my house) Serve immediately or refrigerate. Top with whipped cream before devouring…er, serving.
As “winter” (I put it into quotations due to the fact that we live in Florida, but we still have our version of winter, we just don’t have to scrape our windshields!) approaches, it puts me in the party mood. I was looking through pictures of last years temporary moment of insanity, when I decided to have a slumber party for twelve little girls ages two to ten. As I looked through the photos, I realized that I never shared them with you! Despite it being a ton of hard work and extremely exhausting, the kids had a blast and I’ll do just about anything to put a smile on my little niece’s faces so it was well worth it. Thanks to the butcher and my father, the girls had a custom-made tent to sleep in with a secret entrance on the side. There was a candy bar, pizza, a photo booth, lots of silly dancing, gift exchange, giant movie on the projector, and my favorite part, a twist on pin the tail on the donkey; put the makeup on the granny. My mother and mother in law were great sports as we spun the girls around, blindfolded, and let them choose blush, blue eyeshadow, or red lipstick to smear on the granny’s faces. It was hilarious. They finally tuckered out/came down from the sugar high around 2 am and thankfully we had no middle of the night accidents or “I want my mommy” episodes. They were up bright and early the next morning and loved the cereal bar I put out for them, especially when I said they could mix different flavors and have as much as they wanted. Isnt that what slumber parties are all about?! After breakfast they colored and played with their new toys while Ang and I tried to clean up around them. Before they left each girl was randomly assigned a pen pal and they filled out envelopes with their names and addresses on them. (Unfortunately much to my dismay most of them didn’t do the letters, I mean come on parents, I do all this work, give you a night off, not to mention give your child memories to last a lifetime, and you can’t help them write a letter and put it in an already addressed and stamped envelope?! But I digress.) Don’t they say that the definition of insanity is doing the same thing over and over and expecting different results? Well then call me crazy because I think I might do another one this year. I have all the décor still so now I’m trying to decide if the kids will even notice if I use it all again or if I should switch it up. I know, I know, first world problems right? Here’s the pictures!
It’s fall y’all! And in honor of such, what could be a better recipe to make than pumpkin soup?! I made a huge vat of it recently for a congregation work day and it was a huge hit with lots of recipe requests. So here you go!
Beauty & The Butcher’s Cream of Pumpkin Soup
1 cup chopped onion
2 tablespoons butter
1 carton chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
(as per usual all of the spice measurements are merely an approximation; feel free to do more or less of what you please especially the cayenne- just taste as you go people, you can do it!)
1 cup heavy whipping cream…this obviously makes the soup creamy, rich, and delicious but if you are anti-dairy (or happiness https://m.youtube.com/watch?v=kH1UtGUSvrE ) then you can use a soy milk creamer or leave it just as it is, it’s still yummy. You could use olive oil instead of butter to make it completely vegan) This recipe makes a small pot, I usually always at least double it and in case you’re wondering how to make it for 100 people, just multiply everything by seven!
Sauté chopped onion in butter in medium pot until translucent. Add half the carton of chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Transfer broth mixture into the blender and purée until smooth. Make sure you have an oven mitt or potholder over the top of the blender in case of splashing because the liquid will be very hot, I’m speaking from experience here, trust me.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. The “cover” part is very important because the pumpkin likes to pop and otherwise you’ll have little orange splotches all over your kitchen! Again, speaking from experience.
Stir in whipping cream and heat through. Do not boil, it will curdle the cream. This is a great soup to make a ahead and reheat but don’t add the cream until you have reheated it and are ready to serve. Ladle into individual soup bowls and serve, hopefully with grilled cheese!!!