A big pumpkin is a lot of food to try and eat before it goes bad. We live off the grid and have no refrigerator so I basically ate pumpkin pie for breakfast. A lot. This year I planted a variety of pumpkin called "orange cutie" and one of those pumpkins is perfect for making a quick pie. Sorry, Cinderella.
Emily's Pumpkin Pie
1 3/4 cups brown sugar
1 tsp salt
3 tsp cinnamon
1 tsp ginger
1 tsp ground cloves
1/2 tsp allspice
3 cups pumpkin puree
4 eggs, slightly beaten
1 cup milk or cream
Preheat oven to 425 F. Line two 9" pie pans with pasty. Combine filling ingredients in a large bowl and beat until smooth. (Using a blender or food processor for this makes for a fabulous pie.) Pour into lined pans and bake for TEN MINUTES. Then reduce heat to 300 F and bake for 50 minutes more, or until filling is firm.
This last tip is from the Fanny Farmer Cookbook which is where this recipe started. I got it from my sister-in-law who makes amazing pumpkin pie! This is also a really easy pie to make with a gluten-free crust because you can just press the crust into the pan, and no rolling is necessary.
Here are some more of my photos taken on a clear and sunny winter morning on the coast.
The park is full of incredible Arbutus trees.
A little waterfall trickling into the ocean,
Guess what? Otter poop. Full of shell shards!
Nature's will to thrive. These plants are growing out of rocks.
An eagle's nest in a windswept tree.
The eagle flew in low and did some showy flying.
A gnarly Arbutus. These trees take so many forms!
This is a hand made well, up-stream from the waterfall.
It was dug by pick-axe by Japanese fishermen that used to live on the island.
Of course I had to do some yoga in the sunshine.
(I don't recommend doing this pose in blue jeans and gumboots. Seriously.)
How else do you think I stay in shape with all those pies and cookies??
Namaste my friends!
Thanks for reading.