We are blessed again with a beautiful morning. The sun is shining out of a clear blue sky and a brisk wind is blowing. Autumn is here and we are enjoying some colorful trees. Although the color may not be as bright this year, our woods are still beautiful when the early morning sun shines sideways against the trees. The red, yellow, and orange leaves with some green mixed in, and a few trees with bare branches, creates a lovely scene. As I was walking westward towards the woods the nearly full moon was still plainly visible directly above the trees.
Corn husking has just begun. I saw a neighbor out in the field with his team of horses and wagon and was husking by hand. The farmers that use the corn pickers will soon get started also.
Folks are thinking about Apple Cider and Pumpkin Pie! Here is a recipe for my favorite Pumpkin Pie:
2 eggs, 1 cup cooked pumpkin pulp, 1 TBS pastry flour, 1 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp sea salt, 1 & 1/8 milk.
Heat milk to scalding, combine dry ingredients. Beat eggs, add pumpkin & dry ingredients, mix well. Add milk, stir and pour into an unbaked pie shell. Bake at 425 F for 10 minutes. Then reduce heat to 375 F. Bake until set.
I like to separate 1 of the eggs & beat the whites and fold in just before pouring into the pan.
Our family usually requests these pies for holiday meals. Another tip is we use squash instead pumpkin (we still call it pumpkin pie 🙂 ), it keeps the finished pie from being so solid.
Quote : “Produce great pumpkins the pies will come later.”
Until next time, Sovilla
