In some families, the cook’s goose would be cooked if the Thanksgiving meal didn’t include pumpkin pie for dessert.
In preparation for the Thanksgiving meal, many homemakers will have prepared their pumpkin puree from the pumpkins grown in their own gardens. Pioneer homemakers preserved the puree in glass jars that were stored in the cool, darkness of the cellar, thus providing home grown goodness for many months.
This week’s recipes offer two ideas for using homemade pumpkin puree or store-bought puree in a can.
Happy Thanksgiving to one and all.
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Pumpkin Cookies
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups pumpkin puree
1 egg
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Whisk dry ingredients together and set aside. Cream butter and sugars on high until light and fluffy. Add pumpkin puree, egg and vanilla and beat until combined.
Fold in dry ingredients.
Drop onto cookie sheet by heaping tablespoons. Use fingers to slightly flatten. Cookies will puff up rather than spreading.
Bake 15-20 minutes or until the cookies bounce back when touched lightly.
Transfer to wire rack to cool. Frost with a soft icing, if desired. Store cookies in refrigerator.
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Traditional Pumpkin Pie
1-9 inch pie shell, unbaked
3/4 cup granulated sugar
1 tbsp. homemade pumpkin pie spice
1 tsp. salt
2 large eggs
2 cups homemade pumpkin puree or 1-15 oz. can pumpkin puree
1-12 oz. can evaporated milk
Preheat oven to 425 degrees F.
Beat eggs and pumpkin until mixed. Combine sugar and spice and add to pumpkin mixture. Gradually stir in milk. Carefully pour mixture into the pie shell.
Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 40-50 minutes longer or until centre is set. A sharp knife inserted into the centre should come out clean.
Cool pie on wire rack. Serve with whipped cream.
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Pumpkin Pie Spice
1/4 cup ground cinnamon
2 tbsps. ground ginger
4 tsps. ground nutmeg
2 tsps. ground allspice
2 tsps. ground cloves
Add ingredients to a small bowl and whisk until combined. Store in a sealed spice jar. Mixture will keep for about two years.
Joyce Walter can be reached at ronjoy@sasktel.net
