It’s finally fall, my very favorite time of year, and I’m getting ready for all the fall goodness. Although I associate it more with Thanksgiving than fall (though I suppose that’s in fall, so . . . ), I just love pumpkin pie. Regular old pumpkin pie, none of the fancy stuff, thank you very much. Guess I’m a bit of a low brow bumpkin in my pumpkin pie tastes, but I just love that Libby’s brand filling (the one with the recipe plastered on the tin):
If I’m feeling adventurous I may add extra cinnamon because I love how it smells when it cooks and how it tastes when I gobble it up. Add a dollop of Cool Whip and it’s pumpkin pie heaven!
Oooh, and other pumpkin-y goodness comes in the form of the very fabulous Yankee candle:
It smells soooo good, and infuses the whole house with cozy fall happiness.
I was sharing my love of the pumpkin with a friend the other day, and she said she has the all time best pumpkin bread recipe. She emailed it to me:
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar (i used splenda)
1 teaspoon baking soda
1 cup pumpkin purée*
1/2 cup oil
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup chopped nuts (walnuts or pecans)
* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and
stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake
at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh.
Freeze whatever you don’t use for future use. Or, if you are working with
pumpkin pieces, roast or boil them until tender, then remove and discard
1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then
combine with the dry ingredients, but do not mix too thoroughly. Stir in
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a
thin skewer poked in the very center of the loaf comes out clean. Turn out
of the pan and let cool on a rack.