Pumpkin Pie

My fiance loves pumpkin pie. Not just a little, but a lot. I made this one for him around Halloween, but he had been talking about it for three weeks, ever since we went to the pumpkin patch and bought one specifically for pie. It was my first, from scratch, pumpkin pie. Yes, I roasted the pumpkin myself. (Cut in half and seeded, roasted at 400° F or 200° C for about an hour, till a knife goes through easily.)

So, what started out as this...

Became this...

Pumpkin Pie

Crust:
1 1/4 cups (155g) flour
1/4 tsp (1g) salt
1/2 cup (112g) butter, chilled and diced
1/4 cup (60ml) ice water

Filling:
2 cups (475ml) pumpkin puree
1 (14 ounce or 415ml) can Sweetened Condensed Milk
2 large eggs
1 tsp (2g) ground cinnamon
1/2 tsp (1g) ground ginger
1/2 tsp (2g) ground nutmeg
1/2 tsp (2g) ground cloves
1/2 tsp (3g) salt

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 425° F (218° C). 
3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
4. Reduce oven temperature to 350° F (175° C) and continue baking 35 to 40 minutes or until knife inserted comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

The result was more than wonderful, and it was gone the next day. In a few short days, at Thanksgiving, we will be making another; this time with homemade Cinnamon Whipped Cream. My fiance is already counting down the hours. It may have been my first Pumpkin Pie, but I doubt it will be my last.

En Guete!

Halloween Doughnuts

Halloween is one of my favorite holidays. This year I got to introduce my Swiss fiance to the joys of this very American day of merrymaking. I put together playlists of classic songs, a collection of movies, and all the other traditions I could remember. My favorite is the Halloween Doughnuts.

This tradition started with my Great Grandparents, who purchased them, and trickled down to my Mother, who in a phase of uber homemaking, decided to start making them from scratch. So, from that year on, we have made delicious cake doughnuts on Halloween. This was my first solo attempt, but I think my mother would be proud.

Halloween Doughnuts

2 cups (250g) flour
1/2 cup (100g) sugar
1/2 tsp (3g) salt
2 tbsps (20g) baking powder
1/2 tsp (1g) ground cinnamon
1/4 tsp (1g) ground nutmeg
1/8 cup (30g) butter
1/2 cup (120ml) milk
1 egg, beaten
1 quart (1L) oil for frying

1. Heat oil in deep-fryer to 375° F (190° C).
2. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or two round biscuit cutters of different sizes.
3. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Once cooled I coated half in cinnamon sugar and half in a chocolate glaze. Both were a hit.  Maybe after trying this, this will become one of your families traditions too!

En Guete!