Monthly Archives: November 2008

Classic Pumpkin Pie

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This is going to sound quite absurd, and I can’t really believe it myself–I finally baked my very first pumpkin pie EVER. I know, right? Someone as pumpkin obsessed as me just now got around to making a classic pumpkin pie? Yeah. I have no real good excuse either. I guess my tendency is to be adventurous and try other kinds of unique pumpkin recipes like pumpkin bread pudding (which I also made last week–recipe soon), pumpkin brownies, pumpkin cakes, etc. that don’t involve having to make a typically labor intensive pie crust and go through all of the motions of making a “daunting” pie. But in actuality, it wasn’t all that daunting. Thanks to Martha’s great double-crust recipe, I had no fear and felt confident that it would turn out wonderfully, as everyone else said it would in the reviews. Since we ordered a vegan pumpkin pie from a local bakery, I wanted to make a REAL pumpkin pie with the typical eggs and evaporated milk. For some time now I’ve been eyeing this vegan version of a recipe, but I’ll make it some other time.

There was also a recent debate in the Food & Wine section of my local newspaper about whether or not freshly pureed pumpkin was better than canned. According to them and other chefs, they vote for canned pumpkin (probably since it also is not just pure pumpkin–according to The Kitchn, it supposedly contains a mixture of other squashes such as red kuri, butternut, etc that lend it more sweetness, flavor, and a deeper orange color). Since I have many pumpkins just scattered throughout my house, I decided I wasn’t going to be lazy and instead I was determined. I wanted to test their theory. And you know what? It’s hard to say if they were right. It was thoroughly satisfying roasting the sugar pie pumpkin in the oven at 375 for 50 minutes and pureeing it myself in the food processor, but I don’t know if the typical pumpkin pie flavor/sweetness came through. It was still delicious though. More of a lighter, custardy version of pumpkin pie that was just as good. I didn’t use pumpkin pie spice or vanilla extract like most recipes typically call for. Instead, I used cinnamon (of course), nutmeg, and FRESHLY GRATED GINGER, which is key, my friends. And I also modified the recipe by scraping out the seeds of a vanilla bean instead of using the extract. And I added rum. Yay for making recipes your own! So yeah, this pie was still really good. The family loved it (but of course they’re biased, they’re family!), the crust turned out AMAZING, and I had a fun time making it, which is what really matters most.

I hope everyone had a great and satisfying Thanksgiving. I know I did. I cooked up a storm, which is something I’ve desperately needed since I haven’t had much time to do so lately, being busy with school and all. The feeling of accomplishment and satisfaction from making great food is like none other. I plan on posting those recipes soon, as they are keepers to be repeated throughout this season (or whenever!). Now on to the pie!

Note: I realize that it may seem kind of pointless to post a pumpkin pie recipe AFTER Thanksgiving, but seriously people, you can and should be able to eat pumpkin pie any time, any where, no matter the time of year. That’s just my philosophy, though.

Classic Pumpkin Pie with Betty White 

Adapted from here.

1 sugar pumpkin (about 4 pounds), halved, or 1 1/2 cups solid-packed canned pumpkin (one 15-ounce can)
All-purpose flour, for work surface
4 large eggs
2 teaspoons heavy cream
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
3/4 teaspoon freshly grated ginger
3/4 teaspoon ground cinnamon
1 vanilla bean pod, sliced and beans removed
1/8 teaspoon freshly ground nutmeg
1 to 2 tablespoons of dark rum (optional)
1 1/2 cups evaporated milk

1. Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
2. On a lightly floured surface, roll out the larger disk of dough into a 14-inch round. Fit round into a 10-inch pie plate; trim and fold dough under flush with rim of pie plate. Freeze until firm, about 15 minutes.
3. Reduce the oven temperature to 375 degrees. Roll out remaining disk of dough to 1/8 inch thick. Whisk 1 egg and heavy cream in a small bowl; set aside. Using a 1-inch leaf-shaped cookie cutter, cut out leaves. Brush edges of pie shell with egg wash. Arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut a large circle of parchment paper; fit into pie plate, extending about edges. Fill with pie weights. Freeze until cold, about 10 minutes. If desired, cut out additional leaves and place on a small parchment paper-lined baking sheet. These may be baked and used to garnish pie slices.
4. Bake pie shell 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
5. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla bean, nutmeg, remaining 3 eggs, rum, and evaporated milk; whisk until combined.
6. Reduce oven temperature to 350 degrees. Place pie on a rimmed baking sheet. Transfer pumpkin mixture to pie shell. Bake until all but the center is set, 50 to 60 minutes. Let pie cool completely on a wire rack. Cut into wedges, and serve with pumpkin or vanilla bean ice cream!

Vegan Pumpkin Whole Wheat Lasagna

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With the little time I’ve managed to have in the kitchen lately, everything I’ve made has been with pumpkin. How could it not be? I always try to take advantage of this time of year as much as possible. I’ve been going crazy on Amazon.com buying cookbooks left and right and then feel guilty for not having the time to use them. One of the latest greatest ones I’ve received is Yellow Rose Recipes. Vegan, simple, delicious, easy-to-prepare meals with a mix of different cuisines. I love it! I honestly believe it is one of the best vegan cookbooks out there. Last night I adapted a recipe to make Whole Wheat Pumpkin Lasagna and it turned out INCREDIBLE. The pumpkin sauce was perfect and didn’t miss the ricotta at all by using crumbled tofu instead! Simple, streamlined ingredients that made a healthy, wholesome, heart warming autumn meal (that can feed an army, as well!). Do yourself and your friends a favor by making this and sharing it for everyone to devour. And make it with a friend. That’s even better! 

Vegan Pumpkin Whole Wheat Lasagna - adapted from the Yellow Rose Recipes cookbook “Butternut Squash Lasagna“ 
Serves 8-12
1 15 oz & 1 28 oz (larger) can of pure pumpkin puree
1 lb firm tofu, drained
12 whole grain lasagna noodles (we used the no-boil version–SO EASY!)
1 Tbs olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 Tbs fresh sage, chopped
1/8 tsp nutmeg
salt and pepper
1 recipe Bechamel sauce (as follows)
1 cup shredded vegan mozzarella (we used real mozzarella)
2 Tbs vegan parmesean
Bechamel Sauce (makes 2 cups)

2 Tbs non-hydrogenated margarine
1/4 cup shallots, minced
3 Tbs unbleached all purpose flour
2 cups soymilk
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 tsp ground white pepper (optional)

For the sauce:
Melt margarine in a large, heavy-bottomed saucepan over medium heat. Add shallots and saute 2-4 minutes, until tender. Add flour 1 tablespoon at a time and whisk until there are no lumps. Reduce heat to low and briskly whisk for one minute. Slowly whisk in soymilk and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, whisking for 10 seconds out of every minute as sauce thickens.
Whisk in salt, nutmeg, and pepper and take sauce off the heat. Allow to cool while you are preparing the lasagna.
For the lasagna:
In a large bowl, crumble and squoosh the tofu with your hands until it resembles ricotta and set aside.
In a large, heavy-bottomed skillet, heat 1 tablespoon of olive oil on medium heat. Add onion and garlic and saute until onion is tender, 6-8 minutes. Scoop out the canned pumpkin into the skillet. Add sage, nutmeg, and pinch each of salt and pepper. Saute for 4-6 minutes and then remove from heat. 
Preheat oven to 375 degrees. Cook lasagna noodles (or not) according to package directions. 
Take out 1 cup of the pumpkin sauce and set aside. Add the crumbled tofu into the skillet with the remaining pumpkin sauce and mix gently–this is your filling.
Add bechamel sauce to remaining cup of pumpkin mixture and blend until smooth–this is your sauce.
Ladle a small amount of sauce into bottom of 9×13″ pan. Arrange 4 lasagna noodles on top. Distribute half the filling in an even layer. Do another layer of noodles. Add the rest of the filling and then another layer of noodles. Pour the remainder of the sauce over the top. If using the mozzarella and parmesan, distribute evenly on top of the sauce. Cover with aluminum foil and bake for 40 minutes!

Pumpkin Extravaganza 2008

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Holy moley, I wish I could update this thing more often! I feel like such a slacker sometimes but other things in life have been taking priority, as usual. I’ll make it short and sweet, condensing all of the wonderful pumpkin and autumn-like things I can into this single post. 

First of all, about two weeks ago I put on my first party by myself. I invited all of my lovely girlfriends and it was good times. The theme: Pumpkins of course! I wanted to make everything pumpkin. Food, drinks, utensils, you name it. I wanted to go all out and create every single Martha Stewart recipe in the October Halloween issue (little marzipan pumpkin petit fours, chocolate pumpkin cake, etc) but I had to control myself and calm down. The final menu consisted of: 
Appetizers – pumpkin seed cheese, apricot stilton, porter stout cheese, Cowgirl Creamery Mt. Tam brie, pumpkin seed crackers, sweet potato chips, black grapes, pumpkin hummus, pumpkin cream cheese, various jams and butters ie. blueberry merlot, brandied strawberry apricot, peach jalapeno, and pumpkin butter (and more)
Main course – vegetarian pumpkin chili baked in individual “wee-be-little” pumpkins for each guest (I made the chili first, stuffed the pumpkins with it, and baked them at 375 for about an hour), pumpkin cornbread, and toppings (avocado, cilantro, green onion, etc), spinach salad with cranberries and pecans
Dessert – vegan pumpkin mini cake with pumpkin spiced frosting topped with marzipan decorations, iced gingerbread cut out cookies, a vegan chocolate/pumpkin cake that didn’t turn out very well, the most AMAZING pumpkin pie I’ve ever had in my life thanks to a lovely contributing guest that made it, pumpkin ice cream, pumpkin gelato, pumpkin ice cream sandwiches (there was a lot left over, as you can probably tell)
Oh, and of course, pumpkin beer and spiced apple cider!
We also carved pumpkins. It was fabulous. It couldn’t have gone any better. The best compliment I received (ironically) was that everyone was saying I was Martha Stewart and that couldn’t have made me any happier. It basically made my life. Time flew by and I wish it could have gone on forever. Well, actually, I pretty much make my life into a pumpkin party every single day so it’s an endless party for me. 

More pictures are on Flickr.

That aside, Halloween was also quite nice. I dressed up as a flapper girl (this time, I was a “curly” flapper girl meaning I had curly hair instead of a straight A-line bob like I did several years ago) and sang karaoke all night long at a friends house. This is the lovely pumpkin she carved:

So talented! 

And this is the one I carved. 

I’ve also been making:
Yummy pumpkin scones (available here):

Pumpkin-Sage Ravioli (these are INCREDIBLE!) with Pumpkin Alfredo Sauce:


I made this for dinner tonight and discovered a little cooking trick–while I was boiling the ravioli, I added green beans in the pot to cook with it simultaneously and it came out great! I also topped the ravioli with some dried cranberries and drizzled on some toasted pumpkin seed oil (this gave it a really nice additional nutty flavor). I was out of sage otherwise I would have fried some and topped it with that instead of fresh basil. I’ll fancy up my leftovers tomorrow!

My infamous pumpkin smoothies (recipe below):

Kylie’s Pumpkin Power Smoothie


1/4 cup soy milk or almond milk
1/3 cup pumpkin puree
1 frozen banana, broken into small chunks
1 tsp pumpkin pie spice
1 tbsp vanilla protein powder (optional)
Blend everything in a blender and wah-lah! A creamy, delicious vitamin-A packed pumpkin power smoothie! Note that the ingredient measurements are rough estimates. I usually just use my intuition and eyeball it. Sometimes I jazz it up and add in different things every time I make it, like some frozen nectarines, peanut butter, agave nectar, plain yogurt, or a scoop of pumpkin ice cream itself. Experiment! Guarantee you’ll like it. 
I think that’s about all of the pumpkin stuff I can muster up for now. I’ll keep you posted on more things to come later (pumpkin beer ice cream floats and more!).