It has been raining off and on for the past 4 days; it is cold and windy; not the nicest weather for taking out the last of the garden vegetables. So I am inside catching up on the many jobs that are waiting for my attention.
Luckily our crops are in the bins. We feel for those who were not so fortunate and are still waiting for it to dry up enough to finish their harvest.
Melvin wanted me to go with him to a sale in Altona but I knew staying home alone would give me an undisturbed space of time to accomplish a lot. And I already have.
I will now bake the pumpkin pies so we will have them ready to enjoy tomorrow, Sunday and Monday.
I have used the same favorite recipe that I share on page 29 in “Winning Ways” cookbook since I was a teen at home and I will use it again this year.
The only difference is that I will change the sugar. The news is out, “Sugar Feeds Cancer!” But not only cancer, we have learned through research that sugar is not really healthy for anyone. We now use very little; only when necessary.
I shared the large pumpkins from our garden with our family and others to use as a decoration and the smaller ones are still not perfectly ripe, so I decided to use puree from a butternut squash mixed with 3 cups of frozen pumpkin puree for the 4 pies I am baking today.
Each Pumpkin Pie
1 – 10 inch unbaked pie crust
1 3/4 cup puree
1/4 cup coconut palm sugar (it is low glycemic)
2 tablespoons melted honey
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon all spice or cloves
2/3 cup whole milk
1 teaspoon blackstrap molasses
Mix the above ingredients with a hand blender. Pour into the unbaked pie crust. Bake at 375°F for 20 minutes. Reduce heat to 325°F and bake until firm. Cool. Serve with whipped cream.
We had our children all here last Sunday for Thanksgiving and a Birthday party for some of the grandkids. Our dessert was the birthday cake. I served turkey then and some of our family is able to come back this weekend so we will enjoy baked ham and the pumpkin pies.
Have a Blessed Thanksgiving! Winnie